Wendy's Zucchini Slice

1 cup oil
700 g zucchini
2 large onions
2 cup grated cheese
2 cups SR flour
10 eggs, slightly beaten
salt, pepper

Grate zucchini. Chop onion. Combine everything is a bowl. Put into a well-greased pie or quiche dish. Bake in moderate oven 30-40 minutes until golden. Nice hot or cold.

Vegetable Strudel

Makes 2

1/3 cup water
1 brown onion, halved, thinly sliced
3 garlic cloves, chopped
200g mushrooms, quartered
200 g potatoes, finely diced
200 g pumpkin, finely diced
200 g sweet potatoes, finely diced
6 green shallots, trimmed, chopped
1 bunch fresh chives, cut into 1cm lengths
Salt & freshly ground black pepper
3 teaspoons cornflour mixed with 3 teaspoons water
150g sour extra light cream
1 Tablespoon Dijon mustard
16 sheets filo pastry
1 Tablespoon melted butter

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Combine water, onion and garlic in a medium saucepan and simmer, covered, for 5 minutes or until onion is soft.

Transfer to a deep frying pan. Add vegetables and ½ C water. Cook over high heat, tossing, for 10 minutes or until liquid evaporates. Remove from heat. Add green shallots and chives. Season with salt and pepper. Set aside for 15 minutes. Drain any liquid.

Combine cornflour mixture, sour cream and mustard. Stir into vegetables. Brush a pastry sheet with a little melted butter. Top with another sheet and brush with butter. Repeat layering, brushing sheets with butter until you have used 8 sheets. Repeat for the other patry base. Spoon filling lengthways along centre of pastry, leaving 8cm border at narrow ends. Fold 1 long side over filling, fold in narrow ends, then fold remaining long side over. Hold together and place on lined tray, seam-side down. Brush with remaining butter.

Bake for 25-30 minutes or until golden. Serve with salad.

Mushroom and Walnut Scrolls

2 x 375g packets filo pastry
5 Tablespoons butter, melted

Mushroom and walnut filling
2 Tablespoons olive oil
1 large onion, finely chopped
750g mushrooms, diced
2 oranges, rind finely grated
3 cups fresh white breadcrumbs
1 1/3 cups walnuts, chopped

Make filling: Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add mushrooms. Increase heat to high. Cook for 8 to 10 minutes or until mushrooms are soft and juices evaporated. Add orange rind. Set aside to cool.

Preheat oven to 200°C. Grease 2 baking trays. Transfer mushroom mixture to a bowl. Add breadcrumbs, walnuts and salt and pepper. Mix well.

Place 1 pastry sheet on a workbench, long side facing you. Lightly brush with butter. Top with another pastry sheet. Spoon 1/2 cup mushroom mixture in a 1cm-thick line along pastry, leaving a 1cm border at both short ends. Starting from long end closest to you, roll up pastry to enclose filling. Shape into a flat scroll (see note). Place on prepared tray. Repeat with remaining pastry, butter and filling.

Brush tops with butter. Bake for 25 to 30 minutes or until golden. Serve warm.

Notes Don't roll pastry too tightly, as this can cause it to split. Before shaping the scroll, brush with melted butter and allow to stand a few minutes for butter to firm. This acts as a glue to hold the scroll's shape.

Curried Vegetable Burgers

2 Tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
4 slices wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 teaspoons mild curry paste
3 Tablespoons crunchy peanut butter
1 egg yolk
3 Tablespoons chopped parsley leaves, plus extra leaves to serve
6 bread rolls
Mayonnaise, chutney, lettuce and tomato, to serve

Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.

Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.

Place bread and chickpeas in the bowl of a food processor and pulse to combine.

Add softened vegetables, curry paste, peanut butter, yolk and parsley. Process until mixture comes together.

Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.

Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra parsley leaves.

Note: These could also be served as rissoles/patties with a salad on the side. They would be great served cold at a picnic.

Caramelized Onion, Olive and Goat's Cheese Tart

Makes 2

2 Tablespoons olive oil
4 brown onions, sliced
1 Tablespoon brown sugar
2 teaspoons red wine vinegar
salt and cracked black pepper
1/2 cup kalamata olives
100g goats cheese, crumbled
1 teaspoon lemon thyme leaves
2 sheets puff pastry, defrosted

Heat the oil in a large frying pan over a medium-high heat. Then add the onions and cook for 10 minutes or until they soften.

Add the brown sugar, vinegar, salt and pepper and continue cooking for another five minutes. Remove from the heat and allow to cool slightly.

Preheat oven to 210 C. Scatter onions over the defrosted pastry, leaving a 3cm border. Top the onions with the olives and the goats cheese.

Bake for 30 minutes or until the pastry is crisp and puffed. Then scatter with thyme and serve the tart warm.

Photo by Oliver Ford

Layered Potato Cake

Melted butter, to grease
6 (about 1kg) coliban potatoes, peeled, thinly sliced
3 Tablespoons , melted
1/3 cup shredded parmesan
1 teaspoon fresh thyme leaves
Salt & freshly ground black pepper
Mixed salad leaves, to serve

Preheat oven to 220°C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.

Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.

Savoury Mince

2 Tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600 g beef mince
1 large carrot, peeled, finely chopped
¾ Cup corn kernels
1 C grated zucchini
2 Tablespoons tomato paste
3 x 400 g cans crushed tomatoes

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.

Add carrot. Cook, stirring, for 5 minutes. Add tomato paste. Cook, stirring, for 2 to 4 minutes. Add crushed tomatoes. Increase heat to high. Bring to the boil.

Reduce heat to medium-low. Simmer, uncovered, for 20 to 30 minutes or until sauce thickens. Season with salt and pepper.

Pastitsio

Serves 8

2 Tablespoons oil
1 large brown onion, finely chopped
2 cloves garlic, crushed
750g lamb or beef mince
800g can chopped Roma tomatoes
140g tub tomato paste
1 Cup chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
500g packet dried macaroni pasta
180g butter
1 Cup plain flour
100 ml cream
3 1/2 Cups milk
2 eggs lightly beaten
1 1/2 Cups tasty cheese, grated

Preheat oven to 180°C. Grease baking dish.

Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes or until tender. Add mince and cook, stirring with a wooden spoon to break it up, for 5 minutes or until browned.

Stir in tomatoes and juice, paste, wine, basil, oregano and cinnamon. Season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes or until thick. Cool.

Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan. Stir in meat sauce.

Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Slowly add cream and milk, stirring constantly. Return to heat and cook, stirring constantly, until sauce comes to the boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Stir in eggs and cheese.

Spoon meat and pasta mixture into prepared dishes. Pour cheese sauce over mixture and spread evenly. Bake for 50 to 60 minutes or until hot and golden.

Steamed Dim Sum with Lemon Soy Sauce

300g beef mince
2 long fresh red chillies, deseeded, finely chopped
1 garlic clove, crushed
3 Tablespoons soy sauce
1 teaspoon vegetable oil
12 square rice paper wrappers
1 Tablespoon caster sugar
1 Tablespoon fresh lemon juice

Combine the mince, chillies, garlic and 1 Tablespoon of the soy sauce in a bowl. Place in the fridge until required.

Brush a baking tray with 1/2 tsp of the oil to lightly grease. Dip the rice paper wrappers, one at a time, in a large shallow dish of lukewarm water for 30 seconds or until soft and pliable (do not leave the wrappers in too long or they will begin to tear). Place on paper towel to dry. Place a tablespoonful of the beef mixture in the centre of each rice paper wrapper. Bring corners together to enclose mixture and gently twist to form a pouch. Repeat with the remaining rice paper wrappers and beef mixture.

Brush the base of a 30cm bamboo steaming basket with the remaining oil. Place the steamer over a wok or large saucepan of simmering water (make sure the base of the steamer doesn't touch the water) and cook, covered, for 4-5 minutes or until the dim sum are cooked through.

Meanwhile, combine the sugar, lime juice and remaining soy sauce in a small bowl. Set aside.

Serve the dim sum with the lime soy sauce.

San Choy Bau

Serves 6

1 Tablespoon vegetable oil
300g veal or lean beef mince
300g pork mince
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
1 x 230g can water chestnuts, drained, finely chopped
4 green shallots, ends trimmed, finely chopped
1/4 Cup oyster sauce
1/4 Cup soy sauce
100g bean sprouts
Pinch of salt
12 iceberg lettuce leaves, washed, dried

Heat the oil in a large frying pan over medium-high heat. Add the veal or beef mince and pork mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the garlic and ginger and cook, stirring, for 1 minute or until fragrant.

Add the water chestnuts and green shallots and cook, stirring, for 1 minute or until combined. Stir in the oyster and soy sauces and cook, stirring, for 2 minutes or until well combined and heated through. Remove from heat. Add the bean sprouts and stir until just wilted.

Taste and season with salt, if necessary. Transfer to a serving bowl.

Place the lettuce leaves, cup-side up, on a serving platter and serve immediately with the mince mixture.

Vege-Loaf

1 can chickpeas, slightly crushed (or a little minced - to keep with the theme for the day "Mighty Mince"
1 small onion, diced
1 C oats
3/4 C grated cheese
1/2 C pasta sauce
1/2 t garlic, crushed
1 egg, beaten
Fresh basil and parsley
Salt and freshly ground black pepper, to taste

Combine all ingredients. Press into a greased loaf pan and bake at 180 C for about 45 minutes, or until golden and crusty.

Serve hot or cold.

Tortilla Stack

1 Tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, chopped
2 garlic cloves, crushed
500 g beef mince
2 Tablespoons tomato paste
420g can Mexican chilli beans
4 x 20 cm flour tortillas
2/3 Cup grated cheddar cheese
Sour cream and guacamole, to serve

Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring occasionally, for 5 minutes or until browned.

Add tomato paste, 1/4 cup cold water and beans. Stir to combine. Simmer for 3 to 4 minutes or until mixture has thickened slightly.

Preheat oven to 200°C. Lightly grease a 6cm-deep, 20cm (base) springform pan. Place pan on a baking tray. Place 1 tortilla in base of pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 to 25 minutes or until top is golden. Cut into wedges. Serve with sour cream and guacamole.

Paella

250 g chorizo sausage
1 Tablespoon olive oil
500 g chicken thigh fillets, trimmed, cut into 5cm pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, finely diced
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1 1/2 Cups long-grain white rice
400 g can chopped Italian tomatoes
2 Cups chicken stock
1 Cup frozen peas
1/2 Cup flat-leaf parsley leaves, roughly chopped

Heat a large heavy-based frying pan over medium-high heat. Add sausage. Cook for 4 minutes, turning, or until browned. Remove to a plate. Cut into 1cm-thick slices.

Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add onion, garlic and capsicum. Cook, stirring, for 2 to 3 minutes or until soft.

Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.

Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley. Serve.

Spanish Chicken

1 1/2 kg chicken, cut into pieces
salt, pepper, paprika, and salt, all to taste
3 Tablespoons tomato paste
1/2 Cup chicken stock
1/2 Cup stuffed olives with liquid

Wash chicken, then pat with salt, pepper, paprika and salt. In bowl, combine tomato paste with chicken stock, then pour over chicken. Lastly, add olives. Cover and cook at 200 C for 30 - 35 minutes or until cooked. Serve over rice.

Albondigas

2 white bread slices, crusts removed
500g beef mince
1 onion, peeled, chopped
1 garlic clove, chopped
1 egg
2 Tablespoons chopped flat-leaf parsley, plus extra to garnish
2 Tablespoons plain flour
2 Tablespoons olive oil
3/4 Cup chicken stock

Place bread in a food processor and process until fine breadcrumbs. Add beef, onion, garlic, capers, egg and parsley and process until combined. Use your hands to roll the mixture into small balls, then dust in flour.

Place the oil in a large frypan over medium-high heat. Add the meatballs and fry in batches for about 1-2 minutes or until cooked through and golden brown. After the last batch is cooked and transferred to a bowl, add the stock to the pan for 2-3 minutes to deglaze, then return meatballs to the pan and simmer for 1-2 minutes. Serve warm.

Patatas Bravas - Bravas Potatoes

5 - 6 medium potatoes
Salt to Taste
Oil, to shallow fry
1 can crushed tomatoes
1 1/2 teaspoons mustard
4 drops Tabasco Sauce
Toothpicks for Serving

Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks. Sprinkle with salt.

Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.

For the sauce: using a small frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and "saute" the tomato sauce for 3-5 minutes. Turn heat to low and add the mustard, stirring well. Finally, add the Tabasco and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.

Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.