CHEESY VEGETABLE STRUDEL

Ingredients
4 sheets filo pastry
2 tbs olive oil
2 tbs sesame seeds

Filling
2 tsp olive oil
1 onion chopped
1 clove garlic crushed
150g mushrooms sliced thin
1 bunch spinach (about 1kg/2lb), washed
1 cup cottage cheese
3/4 cup crumbled feta cheese
1 egg
freshly ground black pepper

Method
1)To make fillhng, heat oil n a frying pan. Cook onion and garlic for 3-4 mins. Add mushrooms and cook for 3-4 mins. Shake as much water as possible frm spinach and add to pan. Cook until spinach starts to wilt.
2)Squeeze spinach mixture to remove excess liquid. Combine with cheese and egg, season with black pepper to taste.
3)Layer two sheets of filo pastry. Brush top sheet very lightly with oil, top with remaining 2 sheets brush oil.
Spread filling over pastry leaving about 2.5 cm border. Fold in sides of pastry and roll up from d longest side. Place roll on a baking tray and brush lightly with oil. Sprinkle with sesame seeds.
5)Bake at pre-heated oven at 200'C/ 400'F for 20 to 25 mins, or until golden
Serve 6

Zucchini*BENEFITS: *Low in kilojoules *Good source of beta carotene *Useful source of vitamin C and folate

Zucchini (also known as courgettes) are a type of small, young marrow with a tender, edible skin, which is where most of their nutrients are found. They can be eaten raw, provided their bitter stems are removed, but are usually steamed, boiled or fried in a little b*tter. Small Zucchini can also be cooked whole. A 100g portion of lightly boiled Zucchini provides a little under half of the vitamin C and a sixth of the folate an adult needs each day, while supplying only 62kJ. Zucchini also contain beta carotene, which the body converts into vitamin A, but they are high in salicylates which may cause food intolerance in some people.

The common dark green Zucchini is similar in flavour and texture to the pale green and golden-skinned varieties but its skin can sometimes taste bitter and it may need to be peeled away. The large, colourful flowers of the Zucchini are edible. They can be served raw in salads or hot, stuffed with finely chopped vegetables. In Europe, Zucchini flowers that have been dipped in flour or batter and then deep-fried are a delicacy.

Originally known only around the Mediterranean, Zucchini have become popular in most parts of the world.

Plenty food here u trying to make me grow lol

CHEESY POTATO BAKE

Ingredients
4-5 potatoes,cut into med sized rounds
1 packet floyds white onion soup
250ml fresh cream
1 cup grated cheddar cheese

METHOD
-boil the potatoes until a knife just about goes in.strain.
-in a bowl mix ur soup mixture with alittle water to make a paste.
-add the fresh cream to the soup paste n mix well.
-layer the potatoes in a pyrex casserole dish (dnt overlap)
-pour the fresh cream mixture over the potatoes
-top with the grated cheese
-cover with foil n bake at 180deg for 45mins or until sauce thickens n potatoes r soft.

SERVE WITH ROASTS . .N A LOVELY GREEN SALAD. .ENJOY!!;

lovely! i love this potatoe dish. For added flavor add crushed garlic to mixture. Yummy