VEGETABLES by monkey6


More Info


6 - 8 medium potatoes
1 onion
25g bacon
250g mushrooms
1 clove of garlic
grated cheese for decoration

Boil potatoes in salt water until ready, then slice. Fry the bacon, sliced
mushrooms and crushed garlic. When ready, layer all the ingredients into a
greased dish and spice to taste. Pour ORLEY WHIP over and sprinkle with
grated cheese. Bake in oven for 15 minutes at 180*C.


8 Large Potatoes
250ml Orley Whip
50g Margarine
20g Grated cheese
10ml Baking Powder
salt and pepper

Grease a large oven dish with margarine.
Peel and cook potatoes until done.
Drain and mash potatoes, add baking powder, seasoning to taste anda little Orley Whip or
Mix until light and fluffy.
Using ice cream scoop, spoon balls of potato mix into oven dish.
Sprinkle with cheese and bake.

Bake @ 180*C for 20 - 25 minutes.
Serve hot, serves 6


(Serves 2 to 4)

1 Large packet of Frozen mixed vegetables (Tinned may be used)
2 Tablespoons (heaped) Margarine
2 Tablespoons (level) flour
250ml Nutribev
75g goat's cheese
Salt and pepper
A little made mustard
100ml Orley Whip

Boil vegetables, strain and drain, arrange in a greased ovenproof dish.
Melt the margarine, stir in flour simmer over low heat, stirring continuously for 2-3 minutes.
Gradually stir in warm Nutribev. Simmer, stirring all the time for about 15 minutes, to avoid
lumps. Add 50g grated cheese to the sauce. Add Orley Whip for a creamier sauce. Season
to taste. Pour over the vegetables, sprinkle with remaining cheese and a little paprika. Place
under grill until golden brown. Serve with crisp rolls or garlic bread.


(Serves 3 to 4)

500g Asparagus
1/4 Teaspoon Worcestershire sauce
250ml Nutribev
1/4 Teaspoon salt
1 Dessertspoon chopped Parsley
200ml grated goat's cheese
2 Level tablespoons margarine
Pinch paprika
1 Level Tablespoon flour
Mustard to taste
125ml Orley Whip

While asparagus is boiling, prepare the sauce. Heat Nutribev. Melt margarine; add flour, salt,
pepper and mustard. Simmer, stirring continuously for 2 to 3 minutes. Add Nutribev
gradually, stirring all the time to avoid lumps, for about 5 minutes. Stir in Orley Whip, cheese,
and then Worcester sauce. Drain asparagus, heat an ovenproof dish and melt a tablespoon
of margarine in it. Lay the asparagus in this and pour sauce over. Sprinkle with chopped
parsley and paprika. Serve hot.

This dish may also be put under the grill before serving, in which case, a little cheese
can be sprinkled over the top and dotted with margarine before putting under the grill
to brown. Serve with rolls or bread of choice.


(Serves 4 to 6)

1 Cauliflower
60ml Flour
250g Mushrooms
Salt and Pepper
80ml Margarine
Chopped parsley
300ml Nutribev
200ml Orley Whip

Wash cauliflower very well (broken into florets). Cook cauliflower in a little salted boiling
water. Wash (or wipe) and slice mushrooms and fry gently in margarine. Blend in the flour
and simmer for 2 to 3 minutes, stirring all the time. Gradually, add the hot Nutribev. Simmer
until thick, stirring contiuously for 5 minutes. Add Orley Whip and stir well. Season and pour
over hot drained cauliflower. Sprinkle with chopped parsley. Serve with crisp rolls or whole-
wheat bread.


(Serves 4 to 6)
4 Large gem squashes
275g Frozen peas
1 Large cup sliced or cubed carrots
Halve the squashes. Carefully remove seeds and fibres. Steam standing upright with a little
boiling water. Remove when almost done. Boil carrots. When done chop into slices. Boil
peas. Drain vegetables and mix together. Season lightly.

Ingredients for sauce:

3 Tablespoons margarine
6 Tablespoons grated goat's cheese
2 Tablespoons flour
3 Tablespoons tomato puree
200ml Orley Whip

Melt the margarine, stir in flour and simmer for 2 - 3 minutes stirring contiuously.
Add the hot Nutribev and simmer for 5 minutes, stirring contiuously. Stir in 5 tablespoons
cheese. Add the tomato puree and cook for 1 minute longer. Season to taste. Sauce should
be thick. Add Orley Whip and stir well. Stand the squashes on a greased ovenproof plate,
spooning 1 spoon of melted butter into each and spreading it around the sides of the
squashes. Fill each with peas and carrots, spoon some of the sauce over the top of each
filled half, sprinkle a little grated cheese over this and put in the oven at 400*/200*, till the top
of the squash is browned. Serve from the plate on which they are standing, pouring a little
extra sauce around each serving.


10 potatoes
3 onions
3 tomatoes
sliced mushrooms
schmaltz or parev margarine
1 sachet Orley Whip
salt and pepper

Peel potatoes and slice thinly. Layer sliced potatoes, chopped onions, sliced tomatoes and
margarine or schmaltz. Repeat. Add a layer of sliced mushrooms, and season with salt and
pepper on top. Add 1 sachet Orley Whip. Cover and bake at 150*C for about 5 hours.

Note: This dish can be made for shabbat lunch. Cook at 100*C from
sunset Friday until ready to serve lunch.


2 large pumpkins - cooked, mashed and drained well
6 eggs
3/4 cup sugar
1 cup flour
1 packet Orley Whip (125ml)
1 cup water
1 tablespoon margarine
1 teaspoon vanilla
1 teaspoon baking powder
Mix all ingredients together. Grease a large ovenproof dish. Bake at 160*C for 1 1/2 hours or
until crisp and brown.


1 pkt frozen butternut
6 eggs
1 cup sugar
1 cup flour/matzo meal
3 cups Orley Whip
1 Tablespoon margarine
1 teaspoon vanilla essence

Beat eggs and sugar, add flour, Orley Whip, margarine and vanilla essence.
Mix together. Cook butternut and add to mixture. Pour into a greased dish
and sprinkle with cinnamon. Bake at 180*C for 1 -11/4 hours.

To top