Home' Advocate Communications : Fiordland Advocate 27 November 2009 Contents WHAT'S COOKING
Page 8 | 27 November, 2009
Steam the florets until just tender.
Place in a baking dish, flower-side
Spoon a little mascarpone or
sour cream over the top. Top
with a little pickle then more
Place under a preheated grill
until the mascarpone is lightly
Cauli the Californian way
Cauli the Californian Way
Alice, my nearly four-year-old
grandchild, has an aversion to
vegetables. And there are a lot
of other children I know who feel
exactly the same. Anything healthy
is considered 'yuck'.
I can remember when I was young, many mothers saying, "If you don't
eat your carrots you won't be able to see in the dark." There are more
creative ways to introduce kids to a healthy diet.
We've turned eating veggies into a bit of a game for Alice. It's one that
helps her learn her numbers too. She counts how many carrot sticks,
peas and pieces of tomato on her plate. They seem to disappear more
quickly when a dip of mashed avocado and lemon juice is provided. She
also enjoys seeing how many different coloured fruits and vegetables
she can put on one plate.
Even if it is just one piece of each colour she enjoys, those healthy
goodies are being consumed.
November is fruit and vegetable month and we are being encouraged
by the 5+A Day Team to focus on eating at least five servings each day
to help keep our bodies healthy. A serving is the amount that will fit into
the palm of your hand. This means a serving for an adult is a lot bigger
than a serving for a small child.
I must admit that there are a few tricks to enticing kids of all ages to eat
more veggies. One favourite is a vegetable pizza using flour tortillas as
the base, spread with tomato paste, piled with at least four vegetables,
chopped pineapple and a little cheese. Many ethnic vegetable dishes
are also popular.
Veggies & Fruit -- Value & Vim
2 tablespoons canola oil
1 red onion, sliced
4 cloves garlic, sliced
2 each: green and yellow peppers
(capsicums), seeded and sliced;
1 cup (fresh, if possible) pineapple
4 tablespoons each: white balsamic
or wine vinegar, maple syrup
1 teaspoon each: cornflour, sesame oil
1 spring onion, diagonally sliced
Heat the oil in a large, heavy wok
or frying pan. Stir-fry the onion for
Add the garlic and peppers, stir-
frying until just tender.
Add the tomatoes and pineapple
and heat through. Combine the
vinegar and maple syrup, stirring
Mix in the cornflour.
Pour into the saucepan and cook,
stirring, until thickened. Add the
sesame oil for flavour. Serve
topped with the spring onion.
Sweet and sour maple vegetables
1 cup sliced strawberries
3 tablespoons each: chopped mint,
basil, coriander leaves
freshly ground salt and pepper to
1 teaspoon each: grated root ginger,
diced chilli (or to taste)
2 cloves garlic, crushed
1 tablespoon each: lemon juice,
light soy sauce
Halve, peel and stone and slice
the avocados. Place in a shallow
serving bowl. Top with the sliced
Sprinkle with the herbs, salt and
pepper. Combine the ginger,
chilli, garlic, lemon juice and soy
and drizzle over the avocado and
Chilli berry and avocado salad
4 red or green cabbage leaves
4 broccoli florets
8 sticks cucumber
8 spring onions
8 snow peas
2 each: carrots, courgettes, sliced
Chilli sauce: 3 cloves garlic, crushed
1 small onion, diced
2 teaspoons sugar
1 tablespoon each: light soy sauce,
¼ cup lemon juice
1-3 fresh or canned red chillies,
seeded and sliced
Prepare the vegetables, cutting
into creative shapes. Arrange on
a platter in an attractive manner.
To prepare the sauce, place all the
ingredients in an electric blender
and process until well combined.
Pour into a small bowl and serve
as a dip for the vegetables.
Thai-style vegetable salad
4 large cauliflower florets
3½ cup mascarpone or sour
4-5 tablespoons mixed
freshly ground pepper to
Any combination of vegetables suitable for stir-frying can be used.
A platter of raw vegetables with hot chilli sauce -- excellent served with grilled or barbecued meat.
This could also be served as a starter.
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