PARMESAN ZUCCHINI RIBBONS

INGREDIENTS:

1kg zucchini
2 tbs olive oil
1/3 cup grated parmesan cheese
salt & pepper
extra finely grated parmesan cheese

METHOD:

1. Run a vegetable peeler down the length of zucchinis to form thin ribbons.
2. Bring a large saucepan of water to the boil.
3. Add zucchini.
4. When water returns to the boil, remove pan from heat and drain.
5. Return zucchini to pan with the olive oil and 1/3 cup parmesan cheese.
6. Season with salt and pepper and toss.
7. Sprinkle with extra parmesan cheese to serve.

SWEET CORN FRITTERS

INGREDIENTS:

450gr can corn kernels
1 egg
50gr (2oz) plain flour
salt & pepper
1 tbls oil
grated rind 1/2 lemon
oil for frying
grated Parmesan cheese

METHOD:

Drain corn. Separate egg.
Sift flour and pinch of salt.
Make a well, put in yolk, oil and grated rind.
Beat til a smooth batter forms.
Beat whites till stiff.
Fold into batter with corn.
Heat oil in pan.
Drop spoonfuls of batter into the hot oil.
Fry about 5 mins each side or till golden.
Remove and drain on paper.
Keep warm while frying the rest.
Sprinkle grated cheese over.
Serve hot.

SCALLOPED POTATOES

INGREDIENTS:

1 kg potatoes
90gr butter
nutmeg
salt and pepper
1 cup milk
60gr cheese finely sliced

METHOD:

Peel and finely slice potatoes.
Dry thoroughly.
Smear a shallow ovenproof dish with 30gr butter.
Carefully arrange potato slices in layers and season each layer.
Scald milk, add nutmeg, salt and pepper.
Arrange cheese over the top and pour on milk.
Add butter dots.
Bake in mod oven 180C for 40 - 45 mins.

CHEESE AND CAULIFLOWER SLICE

INGREDIENTS:

2 sheets Puff Pastry
250gr tasty cheese
1 tbls sesame seeds
2 eggs
1/2 small cauliflower
1/4 teas nutmeg
1 tbls milk
salt

METHOD:

Steam cauliflower 12 mins.
Place 1 pastry sheet on baking tray.
Grate cheese.
Combine cauliflower, cheese and eggs.
Add nutmeg, salt and mix well.
Spread mix on pastry sheet.
Place second sheet on top, seal edges.
Brush with milk.
Sprinkle with sesame seeds.
Bake very hot oven 200C 30 mins.

RICE PILAF

INGREDIENTS:

3 tbls butter
2 cups rice
4 cups hot chicken stock
salt & pepper

METHOD:

Melt butter, add rice and stir over mod heat 3 - 5 mins.
Add stock, salt & pepper and stir till it boils.
Cover tightly and cook on low heat 12 mins.
Remove and leave covered about 10 mins.
Fluff up and serve.

ZUCCHINI BAKE

INGREDIENTS:

1 onion grated
1 cup SR flour
1/2 cup olive oil
5 eggs
3 bacon rashers
2 carrots or potatoes
1 cup grated cheese
375gr zucchini grated

METHOD:

Mix all ingredients together.
Bake in greased baking dish in a mod oven 180C for 40 mins.

CHEESY SCALLOPED POTATOES

INGREDIENTS:

1 tbs butter
125gr bacon chopped
185gr Kraft cheese grated
4-6 potatoes peeled
2 sliced onions,
salt & pepper to taste
1 3/4 cups cream

METHOD:

Melt butter and lightly saute onions.
Layer potatoes and onion in a buttered casserole dish.
Combine seasoning and cream, then pour over potatoes.
Bake in moderate oven for 45 mins.
Top with cheese and bacon.
Bake another 15mins or until potatoes are cooked.