Vegetable dishes.


6 Cooked, peeled potatoes

2 onions cut into rings

20ml margarine

125ml mayonnaise

200ml milk/cream or ideal milk

1 x 61g packet of white onion soup powder

250ml grated cheddar cheese

Thinly slice the potatoes and place them in an ovenproof dish. Fry the onions in melted margarine until soft. Add a bit of brown sugar. Spoon the onions on top of the potatoes. Mix the mayonnaise, milk and soup powder together and pour it over the potatoes. Season to taste and sprinkle cheese on top. Bake at 180deg Celsius for 25 minutes.


2 Onions, peeled and sliced

40ml olive / sunflower oil

1 sliced red pepper

6 sliced baby marrows

250g sliced mushrooms

4 peeled and diced tomatoes or 1 x 410g tin of tomatoes

Fry the onion in the oil until translucent. Add the pepper and baby marrow and fry for 5 minutes. Add the mushrooms and cook for a further 5 minutes. Add the tomatoes, reduce the heat and simmer for approximately 20 minutes - till vegetables are cooked but still crisp. Add water if necessary and season to taste. Serves 4


1 onion, cut into rings

3ml chili powder

30ml oil

250g sliced baby marrow

1 chopped red pepper

2 peeled and chopped tomatoes

250ml sweetcorn

Fry the onion and chilli powder in oil until translucent. Add the baby marrow and red pepper and cook for 5 minutes. Add the tomatoes and season to taste. Reduce the heat, cover and simmer for 15 minutes. Add water if necessary. Add the sweetcorn and simmer for a further 5 minutes. Serves 4

To make it more interesting, hollow out a french loaf, spoon the mixture into it and sprinkle with crushed nachos and cheese - place it under the grill until the cheese has melted. (You could even serve sour cream with this dish - yummy!)


225g Carrots, peeled an thickly sliced 100g button mushrooms

450g baby potatoes, peeled and halved 1 level Tbsp flour

225g small onions, peeled 150mldry red wine

25g (25ml) butter 2tsp tomato paste

1 Tbsp oil 150ml beef stock

1 Tbsp brown sugar 1 bay leaf

Salt and black pepper

Heat the butter and oil, add sugar, carrots, onions and potatoes. Cook, stirring continuously until vegetables change colour, then add mushrooms and cook for another minute. Stir in flour, add wine, tomato paste, stock, bay leaf and season to taste. Place it in an ovenproof dish, cover and bake for 1 hour at 190deg Celsius. Check seasoning before serving. Serves 4-6


1 410g can sweetcorn

250ml grated cheddar cheese

2 Tbsp butter

salt and pepper

250ml cup milk

2 eggs

375ml breadcrumbs

2 tomatoes, peeled and finely chopped

Mix the sweetcorn, cheese, 250ml breadcrumbs, tomatoes, salt and pepper together. Spoon it into an ovenproof dish and cover with beaten eggs and milk. Sprinkle the rest of the breadcrumbs over the dish and place small pieces of butter on top. Place the dish in a bowl of water and bake it until golden brown at 190deg Celsius.


One of my best friends, Michelle gave me this recipe when I was newly married. It is easy and delicious!

500g Twirl shape pasta - cook as directed on packet, drain well

Finely chop:1 firm green pepper

1 medium sized onion

add this to the cooked pasta and mix well.

Now mix together:

1 cup hot and spicy tomato sauce

125ml brown vinegar

125ml oil

188ml sugar (1/4 cup)

10ml medium strength curry

Pour this over the pasta. For best results, do this early morning or the night before to allow the flavours to really soak in.


1kg cooked, peeled potatoes 25g packet brown onion soup powder

salt and pepper 400ml water

400ml sifted flour 100ml grated Parmesan cheese

2 large eggs beaten 250ml grated cheddar cheese

2 thinly sliced onions

50g margarine

Mash the potatoes and season with Salt and pepper. Add the flour and eggs and beat until combined. Break small pieces off and roll it into walnut-sized balls. Boil a few at a time in salted water for two minutes, when they rise to the surface, remove from pot, set aside and keep warm. Place them in a greased ovenproof dish. Fry the onions in the margarine until golden, add soup powder and water and bring to a boil. Reduce the heat and simmer for approximately 7 minutes, stir frequently. Spread the sauce over the potato balls and sprinkle with cheese. Place the dish under the grill until the cheese has melted and the dish is heated through. Serves 6

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