Wednesday, December 15, 2010

Vegetarian Vegeroni Pasta with Tomato Sauce and Paprika Recipe


My kids love vegeroni pasta. It is a good way to get them to eat some greens. Actually, they love any type of pasta, as long as I cook it with a tomato based sauce. This vegeroni pasta is very colourful as well!
Ingredients
Vegeroni Pasta, 2 cups
Olive Oil, 1 tablespoon
Sweet corn, 1/2 cup
Carrot, 1 pc, cut into cubes
Garlic (optional), 3 pcs, chopped finely
Tomato paste, 1 can
Paprika powder, 1 teaspoon
Oregano (dried), 1/2 teaspoon
Salt to taste
Boil vegeroni pasta in hot water until it turned soft. Drain away water and put aside. Pour some olive oil in frying pan and put in the garlic. Add tomato paste, sweet corn, carrot, paprika powder, oregano and salt to taste. Stir until the ingredients are cooked. Pour the vegetarian pasta sauce over the boiled pasta. Serve while still hot.

Monday, December 13, 2010

Vegetarian Bell Pepper, Pineapple and Apple Salad


Although this homecooked dish is for our family meal at home, it is nice to decorate it once in a while. The flowers are made from pineapples and the stem from parsley. For some crunchiness, I added in an apple. In order to give this vegetarian salad an extra kick, I used a bell pepper that have been baked in an oven. You can use a blow torch to do this as well. The burned skin of bell pepper is very easy to be removed.
Main Ingredients
Bell Pepper, 1 pc, baked or barbecued
Apple, 1 pc, cut into cubes
Pineapple, cut vertically for the flower and cubes for the salad part
Parsley, for garnishing
Salad Dressing
Tomato Sauce, 5 table spoons
Cream or cheese, 1/2 cup
Pepper, to taste
Salt, to taste
Extra virgin olive oil
Cut all the ingredients for the salad and arrange in a plate as shown. Mix all the salad dressing ingredients well. Pour the dressing onto the salad and serve.

Sunday, December 5, 2010

Vegetarian Cream Cheese Mushroom Soup Recipe



I used canned button mushroom for this soup. It is raining outside now and the rain always makes me craving for a bowl of hot soup.
Then, I remembered that I still have some cream cheese and a can of button mushroom in stock. Both would make a good combination for a homemade mushroom soup. The result would taste better if you add in some cream. But since I do not have cream in stock, I just cook it with whatever I have.

Ingredients
Button Mushroom, 5 pcs, cut into small slices
Cream cheese, 150 gms
Onions, 1 pc, blended
Tomato Sauce, 1 tablespoon
Salt to taste
Pepper, to taste
Water, 3 rice bowls
Oregano, to taste

Put water into a pot and bring to a boil. Add in button mushroom, onions, tomato sauce, salt, pepper and oregano. Let it boil for 15 minutes. Add cream cheese and keep on stirring the mixture until they are well mix. Serve while still hot! Bon appétit!
I ate it with finger biscuits!

Thursday, December 2, 2010

Vegetarian Begedil (Deep Fried Potato Patty) Recipe



Deep fried potatoes would normally taste very good. You can’t go wrong with it. This begedil (Deep Fried Potato Patty) is a typical Malaysian food and one of the favourite dishes that you can find at most homes.
There are many versions of begedil and each family would prefer to cook it in their own types of ingredients. I prefer the method below which is simple but the end result is nice! Kids would love this begedil very much.

Ingredients
Pototo, 2 pcs
Shallots, 3 pcs, cut into slices and deep fried
Salt to taste
Flour, 4 table spoons
Vegetable oil for deep frying

Cut potato into slices and deep fry it until golden brown. Put the potato in a blender and blend it until fine. Add salt, shallots and flour. Pour in a little water to make it into a paste. Roll them into small bite size balls and deep fry in hot vegetable oil until they turned golden brown. Serve while still hot. You can eat it with steamed rice or just as it is.

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