Asparagus Stalk Pesto
Turn the woody ends of your asparagus spears into this easy asparagus stalk pesto. Use the pesto as a dip, spread, salad dressing or pasta sauce.
Veggie Bread Parcels
Take sliced bread to another level with these tasty veggie bread parcels. Crunchy and packed with flavour, they're a great way to use up leftover vegetables.
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Ingredients
- 8 slices of bread
- 3 cups mashed vegetables (potato, pumpkin, kumara or a mix of all three)
- 1 cup cooked mixed vegetables (e.g. peas, carrots and corn)
- 3 teaspoons curry powder
- ½ teaspoon salt
- Pepper, to taste
- Water, to seal
- 2 eggs
Method
- Preheat the oven to 190°C and grease a baking tray.
- Use a rolling pin to roll the slices of bread until they are thin and flat, set aside.
- Combine the next six ingredients in a bowl and mix.
- Lay the bread slices in a single layer, then evenly distribute the vegetable mixture on each slice of bread forming a rough triangle
- Brush a generous amount of water around the edges of the bread.
- Take a corner and fold it diagonally then press the edges together, forming a triangle.
- Repeat with the rest of the bread slices.
- Beat the eggs into a wide, shallow bowl.
- Dip and coat each bread parcel with the egg, then place on the baking tray.
- Bake for 10-12 minutes, until golden.