Vegetables: Using ingredients to curry potatoes is a good way to serve that everyday staple in a lot of households. Enjoy.

POTATO CURRY:

3 large potatoes

3 tbsp. cooking oil                                          

1 cup chopped onion

2 garlic coves, minced                                     

1 tsp. salt

1 tsp. ground ginger                                         

2 large tomatoes, peeled and chopped

1½ cups water                                                 

spice mix:

    1 tsp. each turmeric & ground cumin                                               

    ½ tsp. chilli powder             

Peel and dice potatoes and set aside. 

In a large saucepan, heat oil over medium heat and cook onions and garlic until softened. Sprinkle with salt and ginger and cook until tender. Pour in water and bring to a boil.

Add potatoes, tomatoes and the spice mix; then bring mixture back to the boil. Reduce heat and simmer, covered, until potatoes are tender and liquid is absorbed, about 20-25 minutes.  

VEGETABLES: This will be another good dish to take to pot-luck parties, to compliment any feast.

POTATO AND LEEK CASSEROLE:

8 medium potatoes                                          

3 leeks

2 tbsp. butter               

1 garlic clove, crushed

2 cups grated Swiss cheese                               

3 eggs

1 ½ cups milk                                                  

1 tsp. salt + ¼ tsp. each pepper & 1/8 tsp. ground nutmeg

¼ cup grated Swiss cheese

Peel potatoes and cooked in boiling salted water until tender, about 20 minutes. Drain, cool and cut into slices about 1/8-inch thick.

Prepare leek, using only white parts and wash well, and cut into thin slices. Melt butter in skillet and add in garlic and leeks. Turn heat to low and cook 10 minutes until tender.

Preheat oven to 375 degrees F. Butter a 2-quarts casserole.

Place a third of the potatoes in the bottom of the casserole; top this with half of the leeks and 1 cup of the grated Swiss cheese. Repeat layering of the ingredients, ending with the potatoes.

Beat together the eggs, milk, salt, pepper and nutmeg; and pour mixture over vegetables.  Sprinkle with remaining ¼ cup grated cheese. Bake for 25 minutes or until casserole is set and is lightly browned on the top.

VEGETABLES: Hope you'll like this version of vegetables & pasta which is a meal in itself.

PASTA WITH BEANS AND MUSHROOMS:

½ lb. dried rigatoni pasta                                             

2 tbsp. olive oil                                   

1 lb. shelled broad beans                                              

salt to taste

sauce:

    2 tbsp. olive oil                                           

    2 shallots, finely chopped

    1 clove garlic, crushed                                 

    12 oz. morel mushrooms, chopped                          

    2-3 tbsp. chopped sun-dried tomatoes         

    2 tbsp. chopped parsley

    1 cup strained tomato pulp                          

    4 tbsp. 18% cream

    salt and pepper

freshly-grated Parmesan cheese and sprigs of parsley to garnish

Heat 2 tbsp. olive oil in a saucepan over medium heat until hot and cook shallot and garlic for 3-4 minutes or until softened and beginning to colour. Stir in sun-dried tomatoes, mushrooms and parsley. Cook for 2 minutes, stirring constantly. Stir in tomato pulp and simmer mixture for 5-6 minutes. Stir in cream, salt and pepper to taste. Cook gently to heat through. Keep warm.

Cook rigatoni in a large pot of salted water until al dente. Remove with tongs, drain and transfer to a large bowl. Keep warm.

Bring water back to a boil and add broad beans. Cook for 5-6 minutes, or until tender. Drain and add to rigatoni together with 2 tbsp. olive oil. Toss well together.

Gently reheat sauce, do not boil. Add half of the sauce to the bowl of pasta and beans. Toss well and transfer to warm serving bowls. Pour remaining sauce over each serving, sprinkle with grated cheese and garnish with parsley to serve.  

VEGETABLES: This is a delicious omelette that will be healthy too if egg whites are used instead of whole eggs.

OMELETTE WITH CHANTERELLES:

5 eggs                                                              

2 tbsp. chopped herbs, e.g. chervil, chives

2 tbsp. butter                                                   

filling:

    1 tbsp. butter                                               

    1 clove garlic, halved

    8 oz. chanterelles mushrooms                     

    2 tbsp. whipping cream

    salt and pepper                                

sprigs of herb to garnish

To prepare filling:  In a large saucepan over medium heat, melt butter and sauté garlic for 1 minute and discard. Add chanterelles to the pan and cook over medium-high heat for 5 minutes. If the mushrooms give off too much liquid, remove with a slotted spoon and cook the juices until reduced before returning mushrooms to the pan.

Remove pan from heat, stir in cream and season with salt and pepper. Keep warm.

In a large bowl, beat eggs together with the chopped herbs and 3 tbsp. water. In a large non-stick skillet, pour in the eggs. Tilt the pan to spread the eggs until the whole pan is covered evenly.  When the bottom of the omelette is set, spoon in the filling over half of the egg surface; then fold over the other half to enclose. Remove the pan from heat. Cut omelette in half by using the spatula, and slide the 2 halves onto warmed serving plates. Garnish with herb sprigs to serve.

NOTE:  7-8 egg whites can be used instead of whole eggs. Any mixture of vegetables, such as chopped red and green peppers, onions, button mushrooms and black olives can be substituted for chanterelle mushrooms. 

VEGETABLES: You can feel confident to bring this vegetarian treat to the next pot-luck party.

MUSHROOM, SPINACH & FETA CHEESE PIE:

8 sheets filo pastry

4 tbsp. butter, melted                                      

filling:

    1 shallot, finely chopped

    1 clove garlic, crushed                                 

    12 mushrooms, finely chopped

    ½ cup dry white wine                                               

    4 tsp. tomato paste

    1 tbsp. chopped dill                                     

    salt and pepper to taste

    ½ lb. spinach, chopped                                

    8 oz. feta cheese, crumbled

    1 egg yolk                                                   

    pinch freshly-grated nutmeg

2 tbsp cooking oil

In a saucepan over medium-high heat, heat oil until hot. Add in shallot and garlic and cook for 2 minutes. Add mushrooms, wine and tomato paste. Cook over high heat, stirring, until all the liquid has evaporated, 8-10 minutes. Stir in dill and season with salt and pepper to taste. Transfer to a large bowl.

Add spinach to the saucepan and cook it in the water clinging to it for 2-3 minutes until wilted. Drain, squeezing out excess water; then transfer spinach to another bowl. Add in cheese, egg yolk and nutmeg. Mix well.

Preheat oven to 400 degrees F. Lightly oil a 25cm (10-inch) ovenproof dish and line it with 1 sheet of filo. Brush sheet with butter, cover with a second sheet of pastry and brush it with butter. Repeat layering and brushing with 2 more sheets of filo. Spread mushroom & spinach mixture over the pastry case. Dampen the edges of the pastry and top it with another sheet of pastry. Brush this with butter. Continue to layer remaining sheets of pastry, brushing each sheet with butter. Trim pastry sheets, seal edges and tuck them under. Use a sharp knife to score a deep cross on the surface of the pie.

Bake pie for about 25 minutes, or until pastry is crisp and golden brown.