logo
Food Advertising by

POSTS TAGGED ‘CARROTS’

SISTER vs SISTER: SUMMER SALADS

asian slaw

ASIAN SLAW

{VANESSA} This is a fresh, healthy and tasty coleslaw to take to your next BBQ. It uses daikon (sometimes called Chinese radish) a vegetable you have probably seen especially if you shop at Asian vegetable shops but never had the guts to try....

READ MORE + RECIPE

ratatouille

RATATOUILLE SALAD

{INGRID} Post New Year’s Resolutions – So who’s on a diet? and who is still sticking to it? Mine is the ‘Get Real’, or the ‘Be Honest’ diet which is basically mind games I play with myself, saying...

READ MORE + RECIPE

Tell us your favourite

Posted on: January 29th, 2014 by Vanessa Opera 2 Comments

SISTER vs SISTER: STEWS

Ingrid’s WINO STEW

Feels like the right weather for stews, right? (in the southern hemisphere anyhow), and apart from the fact I had to share a bit of my red wine in this dish (It was Friday night, I needed my wine) I was looking forward to eating this tonight....

READ MORE + RECIPE

Vanessa’s DRUNKEN CHICKEN

Stews, and casseroles are perfect when you are busy and feel the need for a bit of comfort. I make mine the night before or if it’s the weekend, in the morning. I am not really into using the crock pot as I like to taste along the way and...

READ MORE + RECIPE

Tell us your favourite

Posted on: May 13th, 2013 by Ingrid Opera 4 Comments

SISTER vs SISTER: PUMPKINS

Vanessa’s ROASTED PUMPKIN AND PURPLE CARROT SOUP

I love pumpkins too, roasted, in soup, in salads and in pasta like ravioli or gnocchi – they just have that wintry and comforting feel about them. Ingrid mentioned the Italian connection and our love of pumpkins definitely didn’t...

READ MORE + RECIPE

Ingrid’s ROASTED BUTTERCUP ON COUSCOUS WITH SPICED YOGHURT DRESSING

I love pumpkins, I love them cooked in everyway, and every other kiwi seems to agree with me. Every cafe and restaurant in Auckland seems to have pumpkin on their menu – pumpkin soup, cannelloni, rissoto . . .

I’ve been so into...

READ MORE + RECIPE

Tell us your favourite

Posted on: August 30th, 2011 by Vanessa Opera No Comments

ROASTED VEGETABLES

Roasted vegetables before cooking with the help of a keen apprentice!

Roasted vegetables are so easy, nutritional and great when you don’t have the luxury of time to fiddle around in the kitchen because you have kids tugging at your apron strings (actually nagging you to play trains).
As far as photographing them for the blog, it was totally impromptu BUT like spur of the moment things it worked a treat!

Roasted vegetables served with roast chicken.

The finished result. We ate these with a supermarket roasted chicken – so easy and delicious. Jake even asked for it the following night! The next day I had a few leftovers so in the creative mood, turned the roasted vegetables into an equally delicious salad served with a berry vinaigrette. In hindsight one thing I would have added would have been nuts or seeds or sliced red onions.

Roasted vegetables
 
Prep time

Cook time

Total time

 

Fast and economical and a great way to use up the stray vegetables hanging around in the fridge.
What you need
  • Any vegetables that can be roasted.
  • Garlic bulbs are one of my favourites.
  • Carrots, onions, pumpkin, squash, potatoes, parsnip, aubergine, courgettes, apples…
  • Olive oil
  • Salt, pepper and herbs such as rosemary, thyme or oregano

How to make
  1. Peel and cut, drizzle with olive oil, sprinkle with salt, pepper and herbs.
  2. Bake at about 180 degrees for about an hour.
  3. Serve with any roast meat!

 

Roasted vegetable salad – fresh and delicious!

Roasted vegetable salad
 
Prep time

Total time

 

A fantastic addition to any meat of fish meal or served with a quiche or pie at lunchtime.
What you need
  • Baby spinach leaves
  • Leftover roasted vegetables
  • Nuts or seeds
  • Red onions
  • Feta cheese (optional)
  • Any vinaigrette you have – even olive oil and vinegar mixed

How to make
  1. Really simple, just toss together and add the vinaigrette at the last minute.

 

 

Posted on: March 10th, 2011 by Vanessa and Ingrid No Comments