Cauliflower Gratin
Coat the bottom of a gratin dish with the sauce mornay, mould the cauliflower on top. Cover completely with more sauce, cover with a mixture of both the breadcrumbs and cheese, and gratinate. To cook the cauliflower, break into floweret's, plunge ... [... more]
Australian Womens Weekly |
Vegan au Gratin Casserole
Made this recipe up myself with a few simple ingredients I had on hand. Slice the zucchini thinly, and layer 1/2 of it in casserole dish. Either place a few small dabs of vegan oleo or drizzle a few drops olive oil on potato layer. Sprinkle with ... [... more]
International Vegetarian Union |
Caramelised orange compote
Cut the rind off the oranges and cut the oranges into skinless segments, making sure all the pith has been removed. Place in a gratin dish or a shallow baking dish and sprinkle with the brown sugar and cinnamon. Top with the orange zest. Grill ... [... more]
All Recipes AU |
Stuffed zucchini gratin
Cook zucchini in a large saucepan of lightly salted boiling water until softened, about 5 minutes. Drain. Rinse under cold running water. Halve zucchini lengthways. Scoop out centres, leaving a shell about 8 mm thick. Coarsely chop flesh. Place ... [... more]
All Recipes AU |
Brussels sprouts gratin
Steam the Brussels sprouts until just cooked. Meanwhile, cook the bacon in a frying pan, without any fat, until crisp and brown. Remove from the pan and keep warm. Melt the butter in the same pan and cook the almonds and chestnuts until golden ... [... more]
All Recipes AU |
Butternut and corn gratin
Preheat the oven to 200°C. Combine the pumpkin, onion and corn in a large bowl, drizzle with the oil, sprinkle with herbs and season with salt and pepper. Toss together. Tip the vegetables into a baking dish or roasting tin that measures about 23 ... [... more]
All Recipes AU |
Cauliflower cheese
Cut cauliflower into separate florets. Bring a large saucepan of salted water to the boil. Add cauliflower, cook 4 minutes or until just tender; drain. Butter a gratin dish large enough to fit cauliflower in tightly. Melt butter in a medium ... [... more]
Australian Womens Weekly |
Veal Scaloppine with Potato Fennel Gratin
Preheat oven to moderate. Oil deep 1-litre (4-cup) baking dish. Using sharp knife, mandoline or V-slicer, cut potatoes into very thin slices; pat dry with absorbent paper. Layer a third of the potato into prepared dish; top with half of the ... [... more]
Australian Womens Weekly |
Silver Beet Gratin
Preheat oven to 180°C (160°C for fan forced). Lightly grease a 4 cup capacity baking dish. Remove the white stalk from the silver beet and chop into 3 cm pieces. Chop the leaves. Heat half of the butter in a large high sided frying pan. Add the .. [... more]
Australian Womens Weekly |
Poached Fillet Of Beef With Potato Gratin
Preheat oven to 200°C. Slice the potatoes very thinly (preferably on a mandolin). Rub the base and sides of a 20cm square ceramic dish with some of the butter and then rub with the clove of garlic. Place 2 layers of potatoes on the base of the ... [... more]
Australian Womens Weekly |
Potato, beetroot and sweet potato gratin
Layer half the sliced potatoes over the bottom of a 2 litre capacity (8-cup) ceramic baking dish. Drizzle with a little of the olive oil, sprinkle with a little thyme and season lightly. Cover with the beetroot and season as before. Repeat with ... [... more]
Australian Womens Weekly |
Aubergine Au Gratin
Chop the onion and sauté it for two to three minutes in the oil, adding the crushed Shredded Wheat. Place alternate layers of aubergine and browned mixture in a greased baking dish. Liquidize the tinned tomatoes, tomato puree and herbs and pour ... [... more]
International Vegetarian Union |
