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Vegetable parcels recipe

Vegetable parcels recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

An effortless way to prepare a healthy array of vegetables with little to no washing up! You can play with flavours by adding your own selection of dried or fresh herbs, dried chillies for heat or flavoured oils.

Be the first to make this!

IngredientsServes: 4

  • 1 small onion, minced
  • 1 small aubergine, thinly sliced
  • 2 courgettes, sliced
  • 2 large tomatoes, sliced
  • salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • herbes de Provence, to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6 and cut four square sheets of aluminium foil.
  2. Distribute vegetables evenly on foil pieces. Pour 1 tablespoon oil over each and season with salt and pepper and a pinch of herbes de Provence.
  3. Wrap corners of foil squares in towards each other in the centre to form sealed parcels.
  4. Bake in preheated oven for 15 to 20 minutes or until vegetables are tender.

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Recipe Summary

  • aluminum foil
  • 6 (8 ounce) lamb shoulder chops
  • 3 tablespoons minced garlic
  • salt and freshly ground black pepper to taste
  • 2 sprigs chopped fresh rosemary
  • 3 small zucchini, halved
  • 6 small carrots, halved
  • 8 ounces mushrooms, halved
  • 3 onions, sliced
  • 6 tablespoons butter
  • 6 teaspoons freshly squeezed lemon juice
  • 1 (8 ounce) package feta cheese, cut into 6 squares

Preheat the oven to 375 degrees F (190 degrees C).

Place 1 piece of heavy duty aluminum foil vertically on a work surface and 1 large piece aluminum foil horizontally on top, large enough to cover 1 lamb chop and vegetables..

Place 1 lamb chop in the middle of the aluminum foil and rub with 1/2 tablespoon garlic, salt, pepper, and rosemary. Repeat with remaining chops.

Stack zucchini, carrots, mushrooms, and onion on top of each lamb chop. Place 1 tablespoon of butter on top and drizzle with 1 teaspoon of lemon juice. Top each with 1 square of feta cheese. Tightly seal each package by wrapping the first piece of foil around the meat and vegetables, followed by the second.

Bake in the preheated oven until lamb is cooked but still pink in the center. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C). Serve each person their own individual parcel.


Vegetable parcels

Heat oil in a pan, add onion, cook stirring until soft. Add zucchini, carrot, broccoli, corn and capsicum stir to coat in oil.

Stir in soup mix and water bring to the boil and stir until thickened. Remove from heat, then cool.

Spray oil over one sheet of filo, place another sheet on top.

Spoon 1/2 cup of vegetable mixture down one short side, leaving 6cm on either side.

Fold sides into centre, spray with cooking oil, roll up Swiss-roll style.

Place on an oven tray. Repeat with remaining filo and vegetable mixture.

Spray tops with cooking oil, sprinkle with sesame seeds.

Cook in a moderate oven for 20 minutes or until golden brown.

For a tasty lunch with friends, serve with salad and a home-made tomato chutney sauce.

Filo pastry can be difficult to work with if it is old or has been exposed to air for a long period of time (that is for anywhere up to half an hour). Keeping it out of its plastic wrapping makes it dry out very quickly. To keep the filo pastry manageable, take out as many sheets as your require and cover them with a damp teatowel working on only a few sheets at a time. Using the damp teatowel keeps the pastry moist and easy to manage rather than crumbling as you're working with it and causing many headaches and frustrations.

Recipe created by the New Idea cooking series and presented on ABC Radio Carpentaria Aromas Over the Airwaves program by Yolanda Torrisi

Well it's school holidays and the children are hanging around the house and doing what children do best. How about having a cooking session with them. Now if your children go into a flat spin at the very thought of vegetables, you'll be very surprised at your children's response to these tasty bites. These vegetable parcels have a taste not unlike a chiko roll and that's why kids are taken by the taste.


Spinach Ricotta Puff Pastry Parcels

I love mini snacks like these puff pastry parcels! My Pear & Gorgonzola Mini Tartlets or my Bacon & Cheese Puff Pastry Twists are perfect examples for that.

If I could I would only eat many little snacks for dinner but the other person in this house would need 200 of them to feel full. So for lunch when I’m alone and don’t have time to make something for me I often have frozen dim sum or something similar.

Yes, I’m a food blogger who eats things that are not made from scratch. Sometimes I don’t have time to cook or I made something sweet during the day for the blog and don’t feel like cooking again in the evening.

These are the times when my trusty Barilla pasta sauce or frozen fries come handy. Don’t judge me, I love food but I have to admit I love all kinds of food and sometimes fries out of my air fryer are the most comforting thing ever.

And one tip from me if you have an air fryer too: the cheapest fries taste the best. They get perfectly crunchy and yummy.

But now I think I have to stop to talk to you about treats from the freezer aisle, or otherwise you don’t see why you should make these Spinach & Ricotta Puff Pastry Parcels. And you have to make them because they are as comforting as air fryer freezer fries (if you’re into such things :-) )!

I really love these little ones, they are the perfect size and spinach and ricotta are a perfect duo! I used almost the same filling like in my Spinach Ricotta Lasagna but obviously omitted the tomato sauce.

Ahh. These were really good. I think I need to buy more puff pastry to make them again this weekend. Perhaps to make two batches and freeze one for lonely lunches.

And these Spinach Ricotta Puff Pastry Parcels don’t have a soggy bottom!

That’s a really big criterium for puff pastry things in our family, because who wants soggy bottoms. So I used egg wash not only on the edges of the pastry but brushed the whole inside of the parcel with egg wash.

No, you won’t have a layer of scrambled eggs in your puff pastry parcels but the egg will make a seal because it cooks faster than the filling. And I brushed the outside with egg wash to make it crispier and shiny. Another security measure to prevent soggy bottoms are the air vents, they allow the moisture to come out.

These little Spinach Ricotta Puff Pastry Parcels make a great snack or appetizer for a party! They can be assembled up to 1 day ahead of time, you can chill the prepared unbaked pastries in the fridge and put them in the oven 30 minutes before you want to serve them.

If you have leftovers put them in an airtight container in the fridge for up to 3 days and just pop them in a 350F (180C) oven for 5-10 minutes to make them warm and crispy again.


Vegetable parcels recipe - Recipes


Serves: 4
Points per serve: 4

4 x 150g white fish fillets
2 teaspoons finely grated fresh ginger
2 cloves garlic, crushed
12 peeled green prawns
12 scallops roe removed
2 spring onions, sliced on diagonal
1/2 red capsicum, cut into thin matchsticks
1 carrot, peeled, cut into thin matchsticks
200 grams baby corn spears
100 grams bean shoots
4 cm piece fresh ginger, peeled and cut into thin matchsticks
1 tablespoon soy sauce
1/2 bunch fresh coriander leaves
1 red chilli, sliced, if desired
1 tablespoon sweet chilli sauce

Place four 45 x 30cm sheets of foil on the bench. Top with 4 smaller sheets of baking paper. Place fish fillets on the baking paper.

Combine the grated ginger and crushed garlic and spread a quarter of the mixture on top of each fillet.

Place 3 prawns and 3 scallops on each fillets. Top with capsicum, carrot, spring onions, corn spears, bean shoots and ginger. Sprinkle with red chilli, if using. Drizzle with a teaspoon of each sauce. Fold the paper and the foil, tucking under to enclose each the fish and vegetables. Then carefully wrap the parcels in anther layer of foil.

Preheat oven to 180 deg C and cook parcels for 10 - 15 minutes or until seafood is just cooked through.


Fish and mixed vegetable parcels

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Ingredients

  • 80 g extra virgin olive oil
  • ¾ tsp salt, plus extra to taste
  • ½ tsp ground black pepper, plus extra to taste
  • 2 tbsp grated lemon zest
  • 4 white fish fillets (120-200 g each - see Tips)
  • 200 g mixed vegetables (e.g. carrots, zucchini, celery stalks, turnip), cut into pieces
  • 6 sprigs fresh flat-leaf parsley, leaves only
  • 50 g lemon juice (approx. 1 lemon)
  • 500 g water
  • 400 g potatoes, peeled, cut into slices (3 mm)

Fish and mixed vegetable parcels

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

Preparation time

This is how much time you need to prepare this meal.

Total time

This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.

Serving size

This shows how many portions this recipe makes.

Ingredients

  • 80 g extra virgin olive oil
  • ¾ tsp salt, plus extra to taste
  • ½ tsp ground black pepper, plus extra to taste
  • 2 tbsp grated lemon zest
  • 4 white fish fillets (120-200 g each - see Tips)
  • 200 g mixed vegetables (e.g. carrots, zucchini, celery stalks, turnip), cut into pieces
  • 6 sprigs fresh flat-leaf parsley, leaves only
  • 50 g lemon juice (approx. 1 lemon)
  • 500 g water
  • 400 g potatoes, peeled, cut into slices (3 mm)

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Mediterranean Chicken And Vegetable Foil Parcel

Cooking chicken and vegetables in a foil parcel means less mess and a juicy meal that is so simple to cook. Try it for yourself.

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins
Serves: 1
Dietary preferences: Dairy-free, Gluten-free, Nut-free

Ingredients:

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • ½ tsp lemon juice
  • ¾ medium potato, peeled and cut into 0.5 cm rounds
  • ¼ small red onion, thinly sliced
  • ½ medium zucchini, sliced into 0.5 cm rounds
  • 80g cherry tomatoes, halved
  • sea salt and ground black pepper
  • 1 chicken breast
  • 2 tsp fresh parsley, chopped, plus extra to garnish
  • ¼ tsp chilli flakes

Method:

1. Preheat the oven to 200°C (400°F). Lay out a 30cm x 30cm piece of aluminium foil on a flat work surface.

2. Place the potato, onion, zucchini and cherry tomatoes in the middle of the aluminium foil and season with salt and pepper. Top with the chicken breast and season with salt and pepper, if desired.

3. Whisk the oil, garlic, honey, mustard and lemon juice together in a small bowl. Gently pour over the chicken and vegetables and sprinkle over the parsley and chilli flakes.

4. Fold the foil over the chicken and vegetables and pinch the ends together to make a sealed parcel.

5. Transfer the parcel to a baking tray and bake in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

6. To serve, transfer the parcel to a serving plate. Open the parcel carefully as there will be steam released when opening. Garnish with extra parsley, if desired. Enjoy!

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.


Steamed Fish 
and Vegetable Parcels

Preheat oven to 200°C 
(180°C fan) mark 6. Cut four rough 38cm (15in) squares 
of baking parchment. Grate 
the zest from the lemon, then put it into a small bowl with 
the butter and plenty of seasoning. Stir to combine, 
then set aside. Slice the zested lemon into thin rounds.

On one half of each square, pile a quarter each of the beans, fennel and courgette. Top each pile with a fish fillet, then 
lay over some lemon slices. Dollop a quarter of the butter on to each pile of vegetables and fish, then add the dill sprigs and some seasoning. Spoon 2tbsp water on to 
each pile. Seal the parcels by pulling the empty side of the paper up and over the filling, then folding the edges.

Put the parcels on baking sheets and cook in the oven 
for 18-20min. To test whether the fish is cooked without opening the parcel, press the fish gently through the paper - it should feel as if it's flaking. Transfer the parcels to plates and bring to the table with some salad and bread to mop up the juices.



Comments:

  1. Zologor

    In my opinion, this is obvious. I will refrain from commenting.

  2. Tatilar

    I think this is a brilliant idea.

  3. Ezra

    Well, and what further?

  4. Claybourne

  5. Terrall

    Oooh ... I'm lying under the chair !!!!

  6. Meztijora

    At home the difficult choice



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