Vegetarian Christmas Turkey Fruit Platter and Thanksgiving Vegetarian Turkey

Vegetarian Christmas Turkey Fruit Platter and Thanksgiving Vegetarian Turkey

This is a quick easy platter to make to keep Christmas festive and healthy.  Mandarins, Kiwi Fruit, Strawberries, Boysenberries, Cheddar Cheese or Hard cheese and Black Grapes.

For the turkey itself:  Cut a pear in half, take the seeds out and a little of the core, use currants or raisins for the eyes, cut the nose and feet out with a hard cheese. Cut little bits out of the pear to place the eyes, nose and feet in.

Tip: you can use a little bit of dip or cream cheese to place in the holes to secure the raisins and cheese in place.

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Turkey Cooking Tips

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Cooking that Christmas Turkey.  Some little tips for cooking your turkey.

I always cook my turkey on Christmas Eve as it makes my Christmas Day so much more relaxing.  I just reheat it on Christmas Day in the oven with some juices.  I leave it overnight in the fridge until Christmas morning when I reheat it.  I think of cooking a turkey like nurturing or caring for someone.  I check on it while cooking and have a timer by the oven set for 30 minutes so every thirty minutes I check on how it is cooking.   Once I have worked out the time it will take I write it down.  Then I easily remember when I put it in the oven and when I need to take it out.

1/  The average weight of a Christmas Turkey is 5.5 kilograms after stuffing equivalent to 12lbs.  This means you cook this Turkey for 200 minutes = 3 hours and 10 minutes. (1 kilogram = 20 minutes cooking time plus you add a further 90 minutes)

2/  Before you place it in the oven wrap it in aluminium or tin foil (see number 6 you can layer the turkey with bacon or pancetta slices before wrapping in the foil).

3/  Put 2 litres of chicken stock in the pan and 3 tablespoons of olive oil.  Check the turkey every 30 minutes and pour the juices over the top.  Keeps it moist it is going to be cooking for along time.

3/  Cook it at 175 degrees – 180 degrees celsius or 360 degrees fahrenheit.

4/  To see if the turkey is ready – pierce the thickest part of the thigh with a small fork or baking skewer.  If the juice runs out clear the turkey is ready, if it is slightly pink keep cooking it.

5/  You can stuff the turkey in various ways – turkey mince mixed with 2-3 tablespoons thyme and/or sage, 2 egg yolks, some cut up french stick, 30 grams or 1 ounce of breadcrumbs, 1 onion, himalayan crystal salt and cracked pepper is always nice.  Use a sewing needle and strong cotton and sew the opening up after you have stuffed it if you want to.

6/  You can layer the turkey with organic bacon or pancetta before baking.  This draws more flavour into the turkey.

Lynda Gray’s Pumpkin Soup with a twist – Delicious

Lynda Gray’s Pumpkin Soup with a twist – Delicious

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I bought a soup maker. It is terrific to save time making lunch, dinner or an entrée.

Last night I made this pumpkin soup and experimented with a few extra ingredients – it was divine.

Ingredients

3/4 of a butternut pumpkin (chopped into small chunks)

3 small dutch cream delight potatoes (chopped into small chunks)

Place the pumpkin and potato together in a saucepan and boil until soft.

While the pumpkin and potato are boiling.

Open up your soup maker or take out your saucepan and place inside

1 teaspoon of turmeric

1 teaspoon of garam masala

1 teaspoon of cumin (ground)

1 teaspoon of cardamom (ground)

1 clove of garlic (pressed)

2 small onions (chopped)

sea salt and cracked pepper

1 heaped dessertspoon of chicken stock

1 lite cream (300 ml)

Once the pumpkin and potato have softened drain and add to the soup and top up the mix with rice milk.

On the setting button on the soupmaker put it on smooth – and press the on button. It will be ready in 21 minutes.

In the saucepan bring the ingredients to a boil and then simmer on low heat for approximately 15 minutes.

Once ready sprinkle with cracked pepper and serve with a crusty bread  loaf and butter.

 

Vegetarian Pizza – Gluten Free Base

Scrumptious Vegetarian Pizza – This recipe is so quick and easy. On those days when you are rushed for time. This will take approximately 15 minutes.

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Ingredients

Gluten free pizza base

Organic tomato based  pizza sauce or other tomato pizza base sauce

Vegetarian hot dog sausages

One green pepper

Feta cheese

Black Olives

Sun-dried tomatoes

Method: Take out pizza base put onto oven tray, spread pizza sauce, (pre cook vegetarian sausages) chop up sausages and place on top. Then chop up green pepper, fetta cheese, and sundried tomatoes. Place on top. Then scatter with black olives. Place in oven 210 degrees Celsius or 410 degrees Fahrenheit for approximately 10-15 minutes until cooked.

The easiest Pie on the Planet – Vegetarian – no pastry – Onion and Tomato Pie

Onion and Tomato Pie – No Pastry

Ingredients

4 brown onions – finely sliced in thin layers

8 tomatoes – finely sliced

Breadcrumbs or Cornflake Crumbs

Organic Butter

(add cheese if desired tasty is best)

Method

Take out an oven dish, place the thinly sliced onion into the dish, then place the tomato on top, place some knobs of butter in the dish, cover with some grated cheese or just the breadcrumbs or both.  Bake in a hot oven at 200 degrees celsius or 400 degrees fahrenheit, for approximately 60 minutes until the onions are tender.