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Vegetarian Fare With Yvonne Fernando

10 June 2022 10:51 am


300g Flour
1 tsp. Salt
1 tbs. Instant Yeast
1 tsp. Sugar
3 tbs. Olive Oil
200ml Warm Water

Pre-heat the oven to 2000c
To make the dough, combine dry ingredients in a bowl, add olive oil and gradually stir in water. Mix well to form a soft dough, using a food processor or a mixer. Turn onto a floured surface and knead well. Then divide the dough into two and roll each half into a rectangle.

2 tbs Olive Oil
2 tbs. Garlic (chopped)
100g Button Mushrooms sliced
1 Tomato (chopped)
1 Small red Pepper (chopped)
10 Black Olives sliced
100g Chick Peas (boiled and mashed)
4 tbs. Parsley (chopped)
100g Grated Cheese
1 tsp. Salt
½ tsp. Black Pepper
2 Capsicums (chopped)

Heat oil in pan. Add garlic, mushrooms, red pepper, capsicums and fry for one minute. Add salt, pepper, tomatoes, parsley, black olives, chick peas. Mix well, take off the fire and cool.
Spread filling onto each centre of the rectangle. Sprinkle cheese, fold dough over filling and seal the edges, brush with olive oil, and bake for 20 minutes until golden brown on top.

Beet And Chick Pea Burger

100g Fresh Grated Beetroot
100g Boiled Chick Pea (mash)
100g Carrot Peeled and Grated
1 Onion (chopped)
2 Cloves Garlic (chopped)
½ tsp. Mango Powder
¼ tsp. Cumin Powder
½ tsp. Pepper Powder
¼ tsp. Chilli Powder
1 tbs. Flour
3 tbs. Coriander Leaves (chopped)
1 tbs. Tomato Puree
3 tbs. Oil
¾ tsp. Salt, to taste

Heat oil in a non-stick frying pan, add garlic, onions, carrot and fry. Add all the curry powders, salt, mash chick peas and mix well. Add tomato puree, take off the fire and allow to cool. Add coriander leaves and process in a food processer. Add flour and shape into flat burger cutlets. Heat 6 table spoons oil in a frying pan and fry the burger cutlets on both sides for 2-3 minutes.

Spinach Mayonnaise:
4 Spinach leaves (boiled)
5 tbs. Mayonnaise 
Few Lebanese Cucumber sliced into ribbons

Liquidize the boiled spinach with little water, strain the water. Add spinach into the Mayonnaise, mix well.




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