Vegetable Dishes

Please click on a name to learn more about each recipe group.

Blue Baked Potatoes

Serves 4

4 large potatoes
Salt and pepper
4 tbsp Anchor Non Fat Milk Powder
½ cup cottage cheese
¼ cup blue vein cheese, crumbled
4 tbsp finely chopped spring onions
2 tbsp finely chopped green pepper

Bake potatoes at 180°C for about 1 hour until soft. Alternatively, bake in the microwave on high (100%) powder for about 9 minutes. Cut the potatoes in half lengthwise. Carefully scoop out the cooked potato flesh, leaving the shell intact. Mash the potato flesh in a bowl and mix in the remaining ingredients. Pile back into the potato shells. Return the potatoes to the oven and bake a further 15-20 minutes until tops are lightly crusted. Alternatively, reheat in the microwave and place under a grill to brown.

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Cauliflower Cheese

Serves 4

1 small cauliflower
50g Anchor butter
¼ cup flour
½ cup Anchor Whole Milk Powder
2 cups water
Salt and pepper
2 cups grated Anchor Tasty Cheese
1 rasher bacon, chopped

Wash cauliflower and break into florets. Cook in boiling salted water for 10 minutes or until just tender. Drain and put cauliflower into a buttered ovenproof dish. Heat butter in a saucepan. Mix in flour and cook until the mixture becomes frothy. Remove from heat. Whisk milk powder and water until well combined then gradually stir into flour mixture and season with salt and pepper. Return to heat and cook, stirring until mixture boils and thickens. Mix in half the cheese. Combine the bacon and remaining cheese in another bowl. Pour cheese sauce over the cauliflower and sprinkle with the bacon and cheese mixture. Reheat in oven or microwave or place under a hot grill.

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Cheesy Cauliflower & Broccoli

Serves 4

290g cauliflower
250g broccoli
25g Anchor butter
2 tbsp flour
1 cup Anchor milk
1 cup Anchor grated cheese
½ cup Anchor grated cheese, extra

Cut vegetables into florets; boil, steam or microwave until just tender. Place in an oven dish. Melt butter in a pan, stir in flour, then gradually stir in milk. Bring to the boil and simmer 2 minutes, stirring constantly. Remove from heat, stir in 1 cup grated cheese then pour sauce over vegetables. Sprinkle over extra grated cheese and grill until golden brown.

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Cheesy Corn Flan

Serves 4

1 sheet ready-rolled short crust pastry
2 eggs, beaten
1 cup Anchor milk
1½ cup Anchor grated cheese
1 cup whole kernel corn
1 tbsp chopped chives (optional)

Line a 20cm flan tin with pastry, chill for 10 minutes. Combine remaining ingredients; pour over pastry. Cook in a preheated oven, 190°C, for 35-40 minutes or until filling is set.

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Frittata

Serves 4

2 tablespoons olive oil
2 crushed garlic cloves
3 medium potatoes (cooked and diced)
6 eggs
190 ml Anchor milk
1 cup fresh broad crumbs
½ cup grated Anchor Tasty Cheese
3 sliced tomatoes
4 sliced spring onions
2-3 tbsp grated Anchor Parmesan or Tasty Cheese

Heat oil in large frying pan. Add garlic and potatoes and cook, stirring, for 2-3 minutes. In separate bowl, beat eggs and stir in milk, breadcrumbs and cheese. Pour mixture into frying pan then top with tomatoes and spring onions. Cook over low heat until eggs are set and base is golden brown. Sprinkle with the grated cheese. Place pan under preheated grill for 3-5 minutes until frittata is golden brown.

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The 'Whatever' Fritter

Serves 4

1 cup of 'whatever' (corn, banana, whitebait or lightly cooked diced vegetables)
1 cup flour
1 teaspoon baking powder
1 egg, beaten
About 200 ml Anchor milk

Mix dry ingredients and enough milk to make a smooth batter. Add beaten egg. Stir in 'whatever'. Brown in a pan with sizzling Anchor butter.

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Easy Courgette Soufflè

Serves 4

1 cup fresh breadcrumbs
1 cup finely grated Anchor Tasty Cheese
1 tbsp Anchor butter
1 cup Anchor milk, scalded
4 eggs separated
1 cup grated courgettes (2-3 medium)
Salt and pepper

Preheat the oven to 180°C. Stir breadcrumbs, cheese and butter into milk; cool slightly. Whisk egg yolks then stir into mixture; add courgettes. Season with salt and pepper.

Beat egg whites until peaks just fold over when the beater is removed. Fold courgette mixture carefully but thoroughly into egg whites. Turn into a medium ovenproof dish or individual dishes; place in a pan of hot water.

Cook large soufflé for 40-45 minutes and individual ones for 35-40 minutes or until firm. Test for doneness by inserting the tip of a knife into the centre of the soufflé.

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Cheese Bake with Caramelised Onion & Bacon

Serves 6

50g Anchor butter
3 large onions, thinly sliced
4 bacon rashers, chopped
1 long French loaf, thinly sliced
250g Gruyere cheese, thinly sliced
1 tbsp chopped parsley
6 eggs beaten
2½ cups Anchor milk
Salt and pepper

Heat butter in a frying pan; add onions and cook over moderate heat until soft and golden brown. Stir occasionally. Add bacon; cook for a further 3 minutes. Place a layer of bread on the base of a greased 20cm x 30cm ovenproof dish; top with one third onion mixture and one third cheese. Sprinkle with 1 tsp parsley. Repeat all layers twice more. Combine eggs and milk and season with salt and pepper; pour over bread, onion and cheese layers. Place the dish in a pan of hot water. Cook in a preheated oven, 180°C for 40-45 minutes or until golden brown and firm. Test for doneness by inserting the tip of a knife into the centre.

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