Veggiesmuggling - Spicy Lamb and Bean Rissoles

Our next win with Veggiesmuggling is Spicy Lamb and Bean Rissoles from (of course) the Vegiesmuggling website.  Miss 4 year old 'just feed me meat' loves these patties. Little does she know they are chock full of veggies *meh, heh, heeeehhhh*  The little one doesn't 'do' tomatoes or cucumber etc so I just let her have the rissoles with mash and some chapatis.  Of course the adults love this recipe too:)

Spicy lamb & bean rissoles (from Vegie Smugglers)

1 tbsp olive oil
1 red onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 cloves garlic, crushed
2 slices multigrain bread
400g can four bean mix, rinsed, drained
1 carrot, peeled, roughly chopped
500g lamb mince
1 egg
2 tbsp vegetable oil, for frying

To serve
Flatbread or burger buns
Cream cheese
Tomato chutney
Cucumber, sliced
Lettuce

Dig out the big food processor to make this recipe quick and easy.

Heat the olive oil in a small frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened. Add the cumin, coriander and garlic and fry another minute. Set aside.

Blitz the bread in the food processor into breadcrumbs. Remove and set aside.

Add the four bean mix and carrot to the food processor and whizz well. Add the onion mixture and lamb and blitz. Add the egg and breadcrumbs and blitz further until combined.

Use wet hands to form 5-6cm rissoles (warning – remove the processor blade before you handle the mixture!). Heat the vegetable oil in a large frying pan over medium heat. Cook the rissoles for 4-5 minutes each side until cooked through.

Spread flatbread with cream cheese and chutney. Top with rissoles, cucumber and lettuce.

MAKES 16 RISSOLES

Perfect Scrambled Eggs - Scrambled Eggs Recipe - Easy Scrambled Eggs

I just had to link this, because I kept losing this recipe. The whole family loves this recipe including the 4 year old meat-a-tarian:) It's lovely and soft and yummy - without being sloppy *barf*

Perfect Scrambled Eggs - Scrambled Eggs Recipe - Easy Scrambled Eggs:

'via Blog this'

Veggie Smuggling - Zucchini via Cheese Puff

Here is another success from the Vegie Smugglers website.  Cheese Puffs that contain lots of zucchini.  Again I was very dubious that my meat loving four year old would have a stress attack if she saw anything green on her plate however she nommed these up without any hesitation.  They are also great for lunch boxes and the Daddy Chook liked them so much he took them to work too:)

Here is the recipe...

Cheese Puffs

• ½ cup milk (soy is fine)
• 1 egg
• ½ tsp smoked paprika
• 1 zucchini, wazzed in the food processor (peeled first if your kids hate green)
• 2 spring onions, finely chopped (I recommend wazzing them)
• 2 cups grated cheese (cheddar is best)
• 1 cup self-raising flour

Preheat the oven to 190C.

Line a baking tray.

In a large bowl, whisk together the milk and egg.

Add the paprika, zucchini, spring onions and cheese. Sift over the flour. Mix well (it becomes a thick paste).

Dollop out portions.

Bake for 20-25 minutes until deep golden brown and cooked through.

Store in the fridge in an airtight container for several days.

MAKES 16

Veggie Smuggling - Chicken Sausage Rolls

I have been veggie smuggling my butt off this last week trying to convince our four year old that veggies are indeed a nice thing to eat.  I will be posting my successes in the hope that it helps other parents feed their veggie-denying offspring:) 

Thanks to the website Vegie Smugglers I have found a great deal of clever recipes on how to smuggle veggies. I must say I was completely dubious about the whole process. If my four year old even gets a whiff/eye boggle/hint of any vegetable on her plate, she will refuse to carry on with dinner.  At times she will even dry reach *sigh*  BUT these recipes work. I can't believe it.  I think the secret to it is wazzing it in a food processor.  If you don't have a food processor use a grater.  The other thing I found with these recipes is that they are not as time consuming as I first thought, seeing as you can cut veggies into lumps and throw them in the food processor - usually together.

The following is the 4 year old's favourite recipe based on the Vegiesmuggles recipe of Sausage Rolls.  The other thing I have found is that the adults also like these recipes. Very tasty:)

CHICKEN SAUSAGE ROLLS

5 sheets frozen puff pastry

500g chicken mince

1 carrot, peeled, wazzed in the food processor

1 zucchini,  wazzed in the food processor 

1 onion,  wazzed in the food processor 

400g can brown lentils, rinsed, drained

1 egg

2 tbsp chopped fresh herbs (basil and chives are good)

Salt & black pepper

1 egg, whisked, for glazing

Preheat oven to 200C. Lay out your pastry sheets on a bench. Cut each in half to make 2 rectangles.

Mix together all the remaining ingredients until combined

.

Spread the mixture lengthwise along the middle of the rectangles. Ease pastry over from one edge, brush egg along top side then roll other edge over to seal.

If cooking immediately, cut each stick into 4 pieces, place on an oven tray lined with baking paper, brush with egg and cook in middle of the oven for 25 minutes until golden and cooked through.

I froze most of these. I kept the sticks whole, wrapped them immediately in plastic wrap and froze immediately.  To thaw, put in fridge 24 hours ahead of cooking.  This is important!! I accidentally took them straight from the freezer and put them in the oven and they turned into a sloppy mess:(  Once thawed, cut into four pieces, brush with egg and cook as per normal.

MAKES 10 STICKS (40 PIECES)

Parsnip and Macadamia Salad

Ingredients
4 parsnips, chopped and roasted
1/2 to 1 cups macadamia nuts, roasted
packet of fresh rocket or baby spinach


Dressing
1 tblspoon mustard
1 tblspoon honey
1/2 lime
1 tspn olive oil


Mix all ingredients in a big bowl. Mix the dressing well. Drizzle over ingredients and lightly toss to combine:)


Hey presto - yummy salad. It's a little rich so it goes well as a side:) Also, very filling:)


Taken from Susefoods:) 


I used a big, whopping parsnip:) Let's see how it turns out today.

That's not a parsnip...this is a parsnip...

Homemade lemonade

Just made this recipe:) I used Cold (Filtered) Water instead of Soda Water and it's still as yummy. Yay for lemons:)

Makes

1.25 litres

Ingredients

• 1 cup (220g) caster sugar
• 1 cup (250ml) lemon juice
• 3 cups (750ml) soda water, chilled

Place the caster sugar in a saucepan with 1 cup (250ml) water and stir over low heat until the sugar dissolves.

Allow to cool. Stir in the lemon juice.

To serve, top with chilled soda water.

Rasgulla - (steamed cheese (paneer) balls in sugar syrup)

This recipe was in our end of year pre-school booklet:) Yummo....can't wait to make them:)


One litre milk
250 grams sugar
One tablespoon flour
One teaspoon rose water
One tablespoon of lime/lemon juice

Boil Milk and when it boils reduce heat and add the lime juice.The milk will start curdling and the whey will separate. Let the milk stand for a few minutes. Then strain the mixture separate the  solid from the liquid with a cheese cloth. The solid is normally called the paneer(indian cottage cheese).

Hang the paneer in a place so by gravity all the water drains from it. This will take half to one hour.Then take it  squeeze any excess water remaining in it.Then place a heavy weight on it and let it rest for one hour.This ensures that the paneer is dry. Tjis will be in the consistency of wet bread crumbs when you handle it.

Transfer it to a container and knead softly with your palms. Then add the flour and continue to knead gently for a few minutes. Then make small round balls.You can make around 20 to 25 balls with the mixture.Keep it aside.

Place the sugar in a pressure cooker and add 3 cups of water and dissolve it.Wait for it to boil.When the syrup is boiling add the prepared paneer balls into it and also the rose water.Close the pressure cooker and steam it on a medium pressure for 5 to 7 minutes. Let it rest and open it. When it cools leave it in the refrigerator overnight and Yummy you will have tasty healthy rasgullas for the next day.

It can be had immediately after cooking  but will taste better if it soaks in the sugar syrup .This can be kept in the refrigerator for a week and Charu loves it.

PS.

For a different flavor instead of the rose water you can add powdered cardamom or vanilla essence

Food colouring can be added to the dough to make different coloured rasagullas

If you don’t have a pressure cooker you can use a container make the syrup and put in the balls and boil it on a low flame /reduced heat for around 15 to 30 minutes. The balls usually double up in size when you boil them.