Food In A Flash With Sharon Glass – Season 1 Episode 12 Recipes

ROASTED VEGETABLE STRUDEL

5 sheets phyllo

60g unsalted butter and olive oil spray

125g Ina Paarman Sun-dried Tomato Pesto

1 eggplant, sliced and roasted

250g baby marrows, cut into thin strips and roasted

250g medium brown mushrooms, roasted

handful of basil leaves

300g haloumi cheese, grated

Preheat oven to 180⁰C.

Brush alternate sheets of phyllo with butter and spray the others with olive oil spray.

Brush a little sun-dried tomato pesto on the top sheet of each phyllo. Then sprinkle some of the grated cheese down centre of it. Layer the vegetables in a long row down the centre of the phyllo, on top of the cheese.

Top with more cheese and dollops of tomato pesto. Roll the phyllo up and squeeze the edges together.

Brush or spray the outside of the strudel and sprinkle with toasted sesame seeds. Place on a lined baking tray and bake for 30 minutes or until golden.

If you are not baking it immediately, then refrigerate covered until ready to use.

Serves 8

THAI VEGETABLE CURRY

1 stick lemongrass, finely chopped

1 knob fresh ginger

5ml minced garlic

15ml oil

5ml medium curry powder

15ml red curry paste

5ml paprika

5ml ground cumin

410g tin coconut milk

15ml tomato paste

15ml soya sauce

30ml treacle brown sugar

Make a paste of the lemongrass, ginger, garlic, oil, curry powder, paprika, cumin.

Heat a wok and place the paste into the wok. Heat the paste and then add the coconut milk, tomato paste, soya sauce and brown sugar.

Simmer on medium heat until slightly thickened and tasty. Add salt if necessary.

Then place all the vegetables in the sauce except the spinach and simmer covered for about 20 minutes or until all the vegetables are cooked through. Remove the cover and stir in the spinach just before serving.

VEGETABLES

*all vegetables should be pre-cooked so that they require only a little cooking time

¼ pumpkin, cut into full slices

1 small eggplant, cut into wedges with the skin on

2 carrots, sliced on the diagonal

1 medium sweet potato, peeled and cut into thin wedges

100g baby spinach

Serves 4

ZUCCHINI FRITTERS

125ml flour

2.5ml baking powder

2.5ml salt

1 egg

60ml milk

30g unsalted butter

4 medium zucchini

60ml fresh dill

15ml lemon rind

coarse salt and black pepper

olive oil

Mix the flour, baking powder and salt together. Set aside. Whisk the egg and milk together. Melt the butter and add to the milk mixture. Whisk the wet ingredients into the dry ingredients. Coarsely grate the zucchini and add to the mixture with the dill, lemon rind and salt and pepper. Leave the mixture to rest for about 20 minutes before shaping into loose fritters.

Heat some olive oil in a shallow frying pan. Spoon tablespoonfuls of the mixture into the pan and lightly fry until golden on each side.

Makes 10