| Mediterranean Roasted Veg - Jean Crosbie |
4 tablespoons extra virgin olive oil into
a large bowl. Add a
sprinkling or more
of any chopped herbs- tonight I used parsley,
basil, oregano and
the green
bits from the fennel, fresh and dried, salt
and pepper, even some
cayenne. |
Prepare and chop into medium sized chunks,
a selection from, or
even all, of
the following:
- Parsnips, sweet peppers, turnip, fennel,
potatoes - if fact anything
quite firm
plus tomatoes, apple, pineapple, onions and
carrots. Add to oil, mix
and stir,
leave in cool place for an hour 'ish.
Turn up your oven to (330degF170degC). When
the oven is hot,
strain and
spread the chunks on a shallow baking tray
and put in 1 hour
before eating,
adding softer ingredients half an hour after
the others. You are left
with a
tasty salad dressing for tomorrows lunch.
Baking really brings out the sweetness, almost
caramellizing the
fruit and veg
= delicious. I invariably make too much and
then nibble the rest
cold for
supper. Enjoy. |
|
| Whole Baked Pumpkin with Garlic - Trish Appelbe |
Ingredients:
Whole Pumpkin
Garlic
Method
The combination of pumpkin and garlic is
tremendous. Even those
who
consider this vegetable cattle fodder should
change their minds
after this
dish. |
Method
Use a medium buttercup pumpkin or any round
green type. Cut a
slice off the
top of the pumpkin. Remove the seeds and
soft pulp. Put a little
olive oil into
the pumpkin, pepper and salt and three cloves
of garlic, sliced.
Replace the
top. Put the pumpkin into a shallow ovenproof
dish, and bake in a
moderate
oven for about one hour or until tender.
Present the pumpkin whole at the table and
serve it sliced like a
cake. Good
with any meat. |
|
| Pumpkin with Red Peppers - Trish Appelbe |
The taste is unique and the colours lovely.
Peel and slice your favourite pumpkin into
serving sized pieces.
Place in a shallow ovenproof dish with some
olive oil, pepper and
salt.
Bake uncovered in a moderate oven for 30
minutes or until almost
tender,
then scatter sliced red peppers (or green,
or both) over the
pumpkin. Bake
another 10 minutes or until pumpkin is tender.
Serve with any
meats. |
|
|
| Broccoli with Lemon Juice - Trish Appelbe |
Ingredients:
700 grams broccoli
salt
1/4 cup olive oil
1 clove garlic, chopped
2 tablespoons lemon juice |
Method:
Cook the broccoli in a little salted water.
Drain well. In the same
saucepan put
the olive oil and garlic. Heat and add the
broccoli. Gently toss, then
sprinkle
with lemon juice and 1/2 teaspoon salt. Cook
uncovered for 1
minute. |
|
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MS-Diet Support Group 
DIRECT-MS