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Recipes
by Andrea Hinchco
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Find the vegetable
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Andrea Hinchco cleverly
disguises vegetables
Learning
how to cleverly disguise vegetables needs to be an art form for
some parents. Most children need to be slowly introduced to new
flavours and tastes and these following recipes are excellent
for that purpose, whilst being tasty and interesting for the
rest of the family to enjoy as well.
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- Mashed
Vegetable Crumble: Serves 4
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Potatoes, peeled and chopped
- 200g
pumpkin, peeled and chopped
- 450g.
sweet potato, peeled and chopped
- 150g.
broccoli, cut into florets
- 1
cup frozen peas
- 50g.
cauliflower, cut into florets
- ½
cup grated cheddar cheese
- 20g.
butter
- sea
salt and cracked black pepper
- Crumble
topping
- 2
cups fresh bread crumbs
- 50g.
butter, softened
- ½
cup grated cheddar cheese
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- To
make the crumble topping, place the breadcrumbs, butter and cheese
in a bowl, mix well to combine. Set aside.
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- Preheat
oven to 180 C. Place potato, pumpkin and sweet potato in a large saucepan of salted cold water. Bring to the boil and cook for 10
minutes or until potato is just tender when tested with a skewer.
Add the broccoli and cauliflower and cook for a further 3 minutes,
then add the peas. Drain the vegetables well and return to the pan.
Add the butter, cheese, salt and pepper and roughly mash. Spoon the
mash into four 1 cup capacity oven proof dishes. Top with crumble
mixture. Bake for 15 to 20 minutes or until top is crisp and golden.
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- Vegetable
Fritters. Makes 12
- 1
(180g.) parsnip, grated
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1 (170g.) carrot, grated
- 2
(230g.) zucchinis, grated
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310g. canned corn kernels
- 4
eggs, separated
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½ cup plain flour
- sea
salt
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1 tablespoon vegetable oil
- sour
cream, to serve
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sweet chilli or tomato sauce, to serve
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- Place
the parsnip, carrot, zucchini, corn, egg yolks, flour and salt in a
bowl and combine. Whisk the egg whites in another bowl until stiff
peaks form. Gently fold through vegetable mixture.
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- Heat
a large non-stick frying pan over medium low heat. Add a little of
the oil and ¼ cup of the mixture to the pan flattening out to
roughly a 12cm round. Cook in batches for 2 to 3 minutes each side
or until golden. Serve with sour cream and sauce of choice. Nice
just with a green salad as a vegetarian meal or as a side dish with
barbecued meats.
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- Andrea Hinchco. Now on the wrong side of fifty, I have been
interested in good cooking from a very early age, my first and major role
model being my mother.
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- This lifetime hobby has now become my business, with the creation of
the quality cookware store Taste in Warkworth and the establishment of a
cooking school on our vineyard.
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- I know from experience how important the kitchen and shared meals are
to the development of good family relationships and look forward to
expanding your repertoire of Kids Friendly menu ideas.
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- Please feel free to contact me with any questions or suggestions for
future recipes.
- Andrea Hinchco hinchco_wines@xtra.co.nz
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