Guest guest Posted December 12, 2001 Report Share Posted December 12, 2001 xpost 1-with sweet potato, eggplant, nuts, carrot, broccoli, cauliflower 2-Patak's Spicy Vegetable Parcels with Potatoes and Cauliflower * Exported from MasterCook * Spicy Vegetable Parcels Recipe By :Cole's (AWW) Serving Size : 8 Preparation Time :0:00 Categories : Entertaining Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant 1 large orange sweet potato -- chopped 3 tablespoons olive oil 1 medium red onion -- chopped 1 clove garlic -- crushed 1 teaspoon ground cumin 1/2 teaspoon ground coriander 3 tablespoons pine nuts 1 large carrot -- finely chopped 4 ounces broccoli -- finely chopped 4 ounces cauliflower -- finely chopped 3 tablespoons water 1 egg -- beaten 1 teaspoon sambal oelek or chile paste 1 1/2 tablespoons mango chutney 16 each phyllo pastry sheets 1/2 cup unsalted butter -- melted Place whole eggplant on a baking sheet. Bake, uncovered, at 450F about 1 hour or until soft. Peel eggplant, mash flesh. Boil, steam or microwave sweet potato until soft; drain, mash. Heat oil in large pan, add onion, garlic, cumin, coriander, pine nuts and carrot, cook, stirring, 5 minutes or until carrot is tender. Add broccoli, cauliflower and water, cook, covered, 3 minutes or until broccoli is just tender. Combine eggplant, sweet potato, broccoli mixture, egg, sambal oelek and chutney in large bowl. Cover, refrigerate until cold. Layer 2 sheets of pastry together brushing each with butter; fold in half to form a square. Place 1/2 cup of vegetable mixture in center of pastry, gather edges together to form a parcel, brush lightly with some of the remaining butter. Repeat with remaining pastry, butter and vegetable mixture. Place pastry parcels on a greased baking sheet. Bake at 350F about 25 minutes or until browned. Serve with a garnish of cilantro leaves, cucumber and lime slices. Serve with salad and raita, pickles and chutneys. Or with stirred yogurt and orange marmalade; or yogurt and mint. VARIATIONS: - Replace butter with water to layer the sheets of phyllo: 244 Calories; 10g Fat (35.8% calories from fat). Description: " * Exported from MasterCook * Spicy Vegetable Parcels Recipe By :Cole's (AWW) Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant 1 large orange sweet potato -- chopped 3 tablespoons olive oil 1 medium red onion -- chopped 1 clove garlic -- crushed 1 teaspoon ground cumin 1/2 teaspoon ground coriander 3 tablespoons pine nuts 1 large carrot -- finely chopped 4 ounces broccoli -- finely chopped 4 ounces cauliflower -- finely chopped 3 tablespoons water 1 egg -- beaten 1 teaspoon sambal oelek or chile paste 1 1/2 tablespoons mango chutney 16 each phyllo pastry sheets 1/2 cup unsalted butter -- melted Place whole eggplant on a baking sheet. Bake, uncovered, at 450F about 1 hour or until soft. Peel eggplant, mash flesh. Boil, steam or microwave sweet potato until soft; drain, mash. Heat oil in large pan, add onion, garlic, cumin, coriander, pine nuts and carrot, cook, stirring, 5 minutes or until carrot is tender. Add broccoli, cauliflower and water, cook, covered, 3 minutes or until broccoli is just tender. Combine eggplant, sweet potato, broccoli mixture, egg, sambal oelek and chutney in large bowl. Cover, refrigerate until cold. Layer 2 sheets of pastry together brushing each with butter; fold in half to form a square. Place 1/2 cup of vegetable mixture in center of pastry, gather edges together to form a parcel, brush lightly with some of the remaining butter. Repeat with remaining pastry, butter and vegetable mixture. Place pastry parcels on a greased baking sheet. Bake at 350F about 25 minutes or until browned. Serve with a garnish of cilantro leaves, cucumber and lime slices. Serve with salad and raita, pickles and chutneys. Or with stirred yogurt and orange marmalade; or yogurt and mint. VARIATIONS: - Replace butter with water to layer the sheets of phyllo: 244 Calories; 10g Fat (35.8% calories from fat). Description: " sweet potato, eggplant, nuts, carrot, broccoli, cauliflower " Source: " Cookbook for all seasons from Cole's Home Library Cookbooks " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 345 Calories; 21g Fat (54.6% calories from fat); 6g Protein; 34g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat. NOTES : Make the vegetable filling a day ahead. Nutr. Assoc. : 0 5212 0 0 0 0 0 0 0 0 0 0 0 0 382 26025 0 " Source: " Cookbook for all seasons from Cole's Home Library Cookbooks " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 345 Calories; 21g Fat (54.6% calories from fat); 6g Protein; 34g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat. NOTES : Make the vegetable filling a day ahead. Nutr. Assoc. : 0 5212 0 0 0 0 0 0 0 0 0 0 0 0 382 26025 0 * Exported from MasterCook * Patak's Spicy Vegetable Parcels with Potatoes and Cauliflower Recipe By :Patak's Serving Size : 4 Preparation Time :0:00 Categories : Entertaining Main Dishes Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium Chopped Onion 2 tablespoons Vegetable Oil 1 Medium Potato -- diced and parboiled 1 1/2 cups Cauliflower flowerets -- cut small 1 tablespoon Patak's Lime Pickle Mild 1/2 teaspoon Salt 1 cup peas -- (fresh or thawed) 3 tablespoons chopped fresh cilantro -- (coriander leaves) 1 tablespoon Grated Ginger root 1 teaspoon Garam Masala 2 tablespoons Greek Yogurt 1 Medium diced red bell pepper 1 teaspoon curry paste -- mild salt -- to taste 24 ounces Ready to Use Puff Pastry sheets -- (24-28 oz) 1 Egg -- beaten for sealing Heat the oil and fry the onions until soft. Add the cauliflower, potato, peas, ginger, Patak's Lime Pickle Mild, salt, coriander leaves, garam masala and red pepper. Continue to fry for 5, 7 minutes then add the yogurt and Patak's Mild Curry Paste. Cook for a further 2, 3 minutes and remove from the heat. Unroll the puff pastry, cut in half lengthways and cut each half into 4 squares (i.e. there should be 8 squares). Place 4 squares onto a baking sheet and divide the spiced vegetable mixture between them, leaving a thin edge for sealing. Brush the edges of pastry with beaten egg and place the remaining 4 squares over the top. Cut a small hole on top of each parcel. Bake in a pre-heated oven at 200C / 400F for 18 to 20 minutes. Serve with salad and raita, pickles and chutneys. Or with stirred yogurt and orange marmalade; or yogurt and mint. S(Contact): " http://www.pataks.co.uk/ " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 686 Calories; 19g Fat (25.7% calories from fat); 18g Protein; 109g Carbohydrate; 8g Dietary Fiber; 48mg Cholesterol; 1191mg Sodium. Exchanges: 7 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 4455 0 4422 0 0 0 4523 20165 26625 0 26025 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook Health-e-Cookbooks: http://home.earthlink.net/~kitpath/ UpDated 12/11/01: http://home.earthlink.net/~kitpath/links/LibTV.htm Quote Link to comment Share on other sites More sharing options...
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