I remember as a kid coming home from school, and, the first think I would do, would be to grab the milk out of the fridge. I’d add a couple of scoops of milo and stir the cold milk through, for a mug full of goodness!

For us adults, this treat will bring you back to those good old days, sipping down some milo and watching cartoons in the afternoon or heading out to play some cricket or footy outside with the neighbours.

Stir in the milo to these baked treats and, once out of the oven, delve in and enjoy!

Vegans Substitute: Swap the butter for margarine and the egg for egg replacer.

Please note: The photo will be up shortly for these delicious biscuits, I haven’t had the opportunity to put it up yet.

Makes:

• 16 enjoyable biscuits

Ingredients:

• 1 egg
• 125 grams butter
• 1/2 tsp vanilla essence
• 3/4 cup caster sugar
• 1 1/2 cups SR Flour approximately
• 3 tbs Milo or drinking chocolate
• 1/2 tsp bicarbonate soda
• butter or oil for greasing

Instructions:

1. Preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit (Fan-forced oven – add another 10-20 degrees for non-fan-forced).
2. Melt your butter in a bowl and mix in the vanilla essence.
3. Crack the egg into the mixture and beat until the mixture becomes thicker in shape.
4. Beat in the bicarbonate soda, milo and sugar.
5. Once you are satisfied that the colour is even and the milo has mixed in properly, slowly add your flour.
6. Mix the flour in and when the dough does not stick on your hand, it is ready. If it’s still not right, add more flour.
7. Roll the mixture into a thin sausage/log and chop into 2 cm pieces.
8. Spray two trays with oil or grease with butter.
9. Squash each piece flat and add onto the tray.
10. Place in the oven.
11. Check the biscuits at ten minutes, if they are not quite ready, watch for another five.
12. Allow to cool, before serving.

In Australia, we are not as fortunate as vegetarians in the UK or US.  We do have a little variety of vegetarian mock meats and processed foods, but when it comes to special items such as a Kiev or or Wellingtons, we are out of luck.

Fortunately, I’ve manage to come up with a handy make-do recipe which is right on the money for taste and is very easy to make.

It’s based on the Vegetarian “Schnitz” I created using a very similar mixture for the “meat.”  The insides are a butter rub which is carefully placed in the middle of the “meat” before being moulded together.

The rub does stay in the middle allowing the butter to softly pour out on the first cut through the middle – just like a normal kiev should!

The best thing about this is the rub can be changed based on your favourite flavours!  It would definitely work with some fresh chilli or whatever takes your fancy!  Give it a go!

Makes:

• 2 kievs

Ingredients:

• 4 tbs gluten flour
• 6 tbs rice flour
• 0.5 tbs chicken salt
• 0.5 tsp white pepper
• 30 grams oats
• 1 tsp dill
• 1 tsp mustard seeds
• 1 tbs soy sauce
• just enough water to create a firm mixture
• panko breadcrumbs to coat

Rub

• 1 tsp fresh parsley chopped
• 1 tsp butter
• 1 tsp garlic mince
• salt
• pepper

Instructions:

1. Preheat your oven to 180 degrees C or 360 degrees F.
2. Mix all the dry ingredients (minus the breadcrumbs together).
3. Mix in the soy and water.  Only put enough water to allow the dough to be firm.
4. Mix the rub ingredients together.
5. Split the dough in two and flatten it out in your palm.
6. Place half the rub into the middle and fold the schnitzel together firmly.
7. Repeat with the other kiev.
8. Place in the oven and cook until golden brown and firm in the middle.
9. Serve hot.

What’s better than roast vegetables on any given day?  Roast vegetables in a pie or quiche!

Make your vegetables the day before, or, make a heap for your normal Sunday roast and cut them up the next day to place into your pie.

It’s a very simple dish, which just requires the cooking of the vegetables the day before.  Why the day before?  You want the vegetables to be totally cool for when you mix it in with the eggs.  That way, your eggs will cook slowly in your oven on a moderate heat.

Apologies for the lack of photos, the meal was eaten before the chance of taking some snapshots!

Makes:

• 1 large pie serving 8 people

Ingredients:

• your choice of roast vegetable chunks – 2 handfuls at least when cooked.  I used carrots, brussell sprouts, broccoli, garlic, onion and potatoes.
• 2 slices of puff pastry
• 5 eggs (I always use free range)
• pinch salt
• pinch pepper
• 1 tsp paprika
• handful grated tasty cheese
• 125 ml light milk

Instructions:

1. Get out your cooled roast vegies and cut them into bite size pieces.
2. Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
3. Spray some oil in a square pyrex baking dish or something of similar size.
4. Place a sheet of pastry down and make sure each side is covered.  Place in the oven for the moment.
5. Beat the eggs well.
6. Add the seasoning, paprika and milk to the eggs.  Stir well.
7. Mix in your cheese.
8. Grab the pastry and place your vegetables in the bottom.
9. Pour in your egg mixture on top and make sure it fills in between the vegetables.
10. Use the remaining pastry for a lid and seal.
11. Using a fork, stab the lid a couple of times and baste with a little milk if you like.
12. Place in the oven and about halfway through or when brown on top, place a piece of foil to stop the browning process.
13. Check after an hour, testing the middle to see if it’s cooked through. In my fan-forced oven, it took 1 hour and 20 minutes.
14. Cut it up and serve with some salad!

The great thing about using the spices, there is no need to use tomatoes or much of any spice. The flavour is amazing without much more. Although, who can resist adding a little garlic in?

The tagine works magic into the vegetables infusing the spice into everything and it’s just melt in your mouth delicious. If you don’t have a tagine, I recommend heading out and purchasing one!

This recipe is vegan, so can be made by all.  If you can’t find the beef chunks or not particularly keen on meat alternatives, use the tempeh!  It would work a treat here and is definitely going to be in my next tagine!

Makes:

• 6 people (at least)

Ingredients:

• 4 mushrooms sliced thickly
• 1 carrot chopped in chunks
• 1 onion chopped into rings
• 2 potatoes sliced thickly also
• 2 tbs garlic mince
• 50 grams vegetarian beef chunks or tempeh
• 1 can chickpeas
• 4 fresh chillis or peppers, sliced
• 1 tbs Ras El Hanout spice (found at your local European/African store)
• pinch salt
• 1 tab of vegetable beef style stock
• 1 litre of water
• 1 tsp olive oil

Instructions:

1. Layer your potatoes and onions down with a drizzle of the olive oil.
2. Add your vegetables and mix in the spice.
3. Mix in the stock, salt, water and garlic.
4. Place the lid on and put on a low heat for an hour and a half.  Check as little as possible but stir when you do – the aim is to leave the heat in!
5. Serve with plain cous cous! It really is enough!

The other day my mum was making a real meatloaf for dinner for herself and my dad. So I decided last minute that I would make a vegetarian version myself. Following a similar recipe, I created this piece that has a very mince-like consistency with the flavour to match. It does use an egg to combine the ingredients, but this could be subsituted for egg replacer to allow vegans to eat this wonderful dish. It also comes with a nice little glaze to finish it off with. It’s only optional, but I’d definitely recommend trying it out!

Serve it with some roast vegetables instead of a Sunday roast!  And, it’s definitely great in a sandwich with some tomato sauce the next day, just like your traditional meat loaf.

Makes:

• 8-10 people (at least)

Ingredients:

• 1/2 tab vegetarian beef-style stock
• 1/2 diced onion, cooked to softened stage
• 2 tbs tomato paste
• 1 tbs brown sugar
• 2 tbs white vinegar
• 2 tbs wholegrain mustard
• 1 tbs barbecue sauce
• 1 cup water
• 6 tbs TVP
• 6 heaped tbs gluten flour
• 2 handfuls mushrooms, diced thin
• 2 tsp garlic mince
• salt
• white pepper
• 3 tbs rice flour
• 1 cup breadcrumbs
• 1 egg beaten
• 1/2 tbs parisian essence
• margarine for tray

Glaze

• 2 tbs brown sugar
• 1 tbs wholegrain mustard
• 2 tbs tomato paste
• white pepper

Instructions:

1. Preheat the oven to 180 degrees celsius or 356 degrees fahrenheit
2. Mix all the dry ingredients together well
3. Mix the wet ingredients together also.
4. Combine the two and mix well.
5. In the pre-greased tray, place the ingredients and put a piece of foil on top.
6. Place in the oven for an hour.
7. Pull the meat-loaf out and turn.
8. Mix your glaze together and apply to the top of the meatloaf.
9. Place in the oven for another 1/2 hour (place the foil back on if it browns too quick).
10. Allow to cool a little before serving.

Serve these with your favourite curry and topple with a little garlic butter!  Mmmm!

Makes:

• 6

Ingredients:

• 2/5 cups Self-raising flour
• 1/2 cup warm milk
• 1 tsp baking powder
• pinch salt
• a little butter and garlic mixed together

Instructions:

1. Mix the baking powder in your warm milk and stir well for a couple of minutes.
2. Mix the dry ingredients together before adding the milk mixture.
3. Stir and then knead the mixture.
4. Wrap it in some plastic wrap tightly and store in the microwave or a warm place for 20 minutes to an hour.
5. Split the mixture into 6 balls.
6. Flatten the balls individually by squashing and stretching each side, twisting as you go.
7. Once your happy, in a dry but hot pan, place the naan.  Allow it to brown off before turning and doing the same on the other side.
8. Mix the garlic and butter together.
9. Take the naan on the pan and brush some over the top, before serving hot!

^{Served with Tomato Ketchup – apologies for the small photo, it was taken with my iphone and isn’t good quality larger!}

I got the idea for this after looking at the Good Food UK site, where they made some out of using a pancake mixture.  This made me think about using my grandmother’s crumpet mixture to come up with a savoury version for tea?

This meal is almost like a bread and could be served as a side or as a main.  If you are looking for something to go with it, I’d suggest a nice bowl of salad!

The savoury ingredients can be played around with, I just chose what I felt like that night – a mixture of mushrooms, paprika, mustard and parmesan.  I have to admit, it was delicious! I’ll be definitely making this one again and possibly trying to make it a little more eggy next time to upgrade it to more of a quiche-type texture.

Play around with it and post your versions here – I’m quite keen to see what everyone else comes up with!

Serves:

• 1 medium sized baking dish squared (around 6 large pieces for dinner)

Ingredients:

• 2 cups SR flour
• 2 eggs, lightly beaten
• 1 tsp salt
• 1 tsp white pepper
• 6 mushrooms chopped small
• 3 tbs grated parmesan
• 1 tsp paprika
• 2 tsp garlic mince
• pinch mustard powder
• 1 cup milk minimum – add more to make this into more liquid crumpet mixture
• butter or oil for greasing the pan

Instructions:

1. Preheat the fan-forced oven to 180 degrees C or 360 F.
2. Mix the dry ingredients in a jug first.
3. Mix in the egg and milk.
4. Add your mushrooms and stir through thoroughly.
5. Grease your baking tray (I used a Corningware dish as it needs to be a high pan).
6. Pour your mixture in.
7. Cook for 35-45 minutes – until golden brown on top!
8. Allow to cool a little before slicing and serving.

The following recipe is a heart warming, comforting meal ideal for those cold, cold winter days like we are currently experiencing in Australia.   It’s packed full of protein with lentils, cannelini and chickpea / garbanzo beans and is rounded off with a good chug full of a nice Italian Chianti just for some oomph!

The only problem with this dinner is being able to stop eating it!  The deepness and sweetness from the tomatoes makes you want to have another bite just to saviour the taste in your mouth.

It’s not your typical casserole with chunks of vegetables – I’ve only added mushrooms, one of my favourite vegetables – but you can certainly add your own favourites in.

I challenge you to try this and stop yourself from going back for seconds!

Serves:

• 6-8 or half if you go back for seconds!

Ingredients:

• drizzle olive oil
• 1 tsp salt
• 1 tab vegetable “beef style” stock
• 1 tsp white pepper
• 2 tsp garlic mince
• 1/2 red onion diced
• 2 tbs tomato ketchup
• 3 tbs tomato paste
• 1 – 1.5 cups of a deep red wine (I used a Chianti)
• 1 tsp rosemary dried
• 1 can cannelini beans
• 1 can lentils
• 1 can chickpeas / garbanzo
• 250 grams mushrooms roughly chopped
• 250 grams beef style chunks (faux meat)
• 1 cup water

Dumplings

• 1 cup SR flour
• enough milk to make a sticky dough
• 2 tbs butter or margarine
• pinch salt
• pinch pepper

Instructions:

1. In a cassoulet or pot, place your onions and garlic in some olive oil.  Allow to soften.
2. Place in the spices and seasoning with the stock, adding in the red wine, tomato ketchup and paste.  Mix well.
3. Place in the beans and beef chunks, stirring and allowing to boil.
4. Reduce the heat and place your mushrooms in with the water.  Stir to mix the water through.
5. Allow to simmer for twenty minutes.
6. Mix all the ingredients for the dough together.  Add enough milk to allow for a sticky batter (it will roughly be around the same a cup).
7. Using a spoon, dollop your dough into the casserole and pour the gravy over the dough.
8. Place the lid on and cook for another five to ten minutes.
9. Serve hot straight away with a nice Chianti!

^{(Image: Picatta served with Porcini Polenta)}

After watching my mother eat her way through a real Chicken Piccata and liking everything apart from the fact it was meat, I decided to come up with an alternative.  Piccata is generally made with real chicken that is basted in a sauce of capers, butter and white wine.  Whilst the some people use cream also, I think I prefer it without.

The extra “Chicken” pieces can be used as a burger for leftovers.  It’s got a great flavour and combines soy beans, tofu and gluten flour to get a protein combination.

The sauce is quite delicious with the “chicken” and is basted over it to soak the flavour through.  Whilst the sauce here is for two, you can easily double or reduce the recipe to serve for others at dinner parties.

The piccata is served with a porcini infused polenta, which I will post the recipe for later this week.  I definitely recommend having it with the polenta!

Vegans: Replace the butter with a vegan alternative or olive oil, and you can treat yourself to this one also!

Makes:

• 10 “chicken” pieces
• sauce for 2

Ingredients:

Chicken

• 250 grams firm tofu
• 4 heaped tbs gluten flour
• 400 grams soybeans
• 1 cup oats
• 1 tsp chicken salt
• 5-6 tbs rice flour
• 2 tbs soy sauce
• 1 tsp white pepper
• 1 tsp rosemary

Sauce

• 2 tbs capers
• 1 tbs butter
• 1/2 cup white wine

Instructions:

1. Preheat the oven to 210 degrees C or 410 degrees F.
2. In a jug, mash the tofu and soy beans together.
3. Mix in the liquids and spices.
4. Add the dry ingredients.  If it is a little too wet still, add an extra tablespoon of rice flour.
5. Mould into a chicken fillet shape and place on an oiled tray.  Repeat until there’s no more mixture.
6. Place the tray in the oven and cook 10 minutes each side.
7. In a small fry pan, mix all the sauce ingredients and allow to thicken.
8. Add a couple of “chicken” pieces and grabbing a teaspoon, tip the pan to a side.
9. Grab some of the sauce and pour over the top of the pieces.
10. Repeat for a couple of minutes before serving, pouring the sauce on top.

I have to admit that being in Melbourne, and, living in the Western suburbs, I feel really spoilt for choice when it comes to produce. Not only am I close to the farms, I’m also close to the airport and, really, pretty close to town also. Why mention this, I’m sure you are asking?

Today’s meal, has a very special ingredient, which is sourced close to the airport. Down the “Italian” street of Assembly Drive, just five minutes from the airport you can source the freshest pasta, authentic Italian cakes and gorgeous, fresh ricotta in bulk!

Now most vegetarians definitely have a soft spot for ricotta and if you haven’t tried fresh ricotta, you really don’t know what you are missing! There’s soooo much you can do with it and you can even eat it on its own! This recipe took place, due to the fact we’d had our fair share of delicious Spinach Canneloni and wanted to do something a little different.

The ricotta is backed up with more protein of lentils and lots more cheese, using both Mozzarella and Parmesan to give it a nice crunchy top.

Makes:

• 8-10 serves

Ingredients:

• 500 grams dried rigatoni
• 400 gram can of diced tomatoes
• 400 gram can of lentils
• 250 grams fresh ricotta
• 2 handfuls mozzarella, grated
• 2 handfuls parmesan, grated
• 2 handfuls rocket
• 2 tsp garlic mince
• 3 vegetarian hot dogs, sliced thin
• salt to taste
• pepper to taste

Instructions:

1. Preheat oven to 180 degrees C or 360 F.
2. Boil the pasta and drain once cooked.
3. In the pot you used to cook the pasta, mix all the ingredients minus some mozzarella and parmesan cheese. Allow to warm through.
4. Pour the ingredients into a high casserole dish or tray.
5. Sprinkle the remaining cheese on top.
6. Cook for around 20-25 minutes or until crunchy on top. Serve hot!