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FRUIT & VEGETABLES

The Queensland Fruit and Vegetable Growers (QF&VG) has a web sites with a great range of recipes for you to try. www.formulaforlife.com.au/asp/recipes.asp?

Try some of the recipes below, which have been reprinted from that site, with the kind permission of the Queensland Fruit & Vegetables Growers.



Nutty Asian Salad with Snow peas and Cashews

Serves 4 as a side dish or entree

Ingredients:
300g snow peas or sugar snap peas, washed, topped and tailed
150g snake beans, trimmed and cut into 3cm lengths
200g broccoli, cut into small florets
100g bean sprouts
2 small carrots, peeled and cut into thin strips
1 tsp red wine vinegar
1/2 small red onion, finely chopped
freshly ground black pepper
1 tbsp cashew nuts
2 tsp freshly grated ginger
1 tbsp peanut or macadamia nut oil
1/2 tsp sesame oil
1 tablespoon lemon or lime juice
2 tsp grated lemon or lime rind.

Instructions:
Separately steam, boil or microwave the snow peas (or sugar snap peas), the beans and broccoli until just cooked. Refresh and cool under cold running water, drain and pat dry with paper towel.
In a salad bowl mix vinegar, onion, pepper, cashews, ginger, oils, lemon or lime juice and rind. Gently toss lightly cooked vegetables, bean sprouts and carrots in dressing and serve immediately.
Excellent with fish for a light main meal.

 

Pasta with Roasted Pumpkin, Basil and Tuna Fillet.

Ingredients:

800g Queensland blue pumpkin, peeled, seeded and cut into 2cm cubes
1 onion, peeled and chopped
1/2 red capsicum, seeded and sliced
2 tablespoons olive oil
1/2 cup shredded basil
4 cloves garlic, unpeeled
2 x 210g can tuna fillet or 400g fresh tuna, cut into 2cm cubes
400g dried pasta shapes, eg penne
100g semi-dried tomatoes, roughly chopped
1/2 cup grated parmesan
cracked black pepper

Instructions:
Preheat oven to 200ºC or get your camp oven hot.
Place pumpkin, onion, capsicum, olive oil, basil and garlic in a shallow roasting pan, season to taste, then toss to coat in oil.
Roast at 200ºC for 40 minutes, squeeze garlic from cloves into pumpkin mixture, then add tuna and semi-dried tomatoes and roast for another 5 minutes or until pumpkin is browned around edges.
Cook pasta in plenty of boiling salted water until just tender (al dente). Drain pasta and return to saucepan, add pumpkin mixture and toss to combine.
Divide pasta among 4 bowls, then top with parmesan and cracked black pepper.

 

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