Every time I look at Celia’s In My Kitchen post I think to myself, “I need to shop more.” She’s got the best stuff in her kitchen. Then she began encouraging others to do an In My Kitchen post and now I look at them all and think, “I REALLY need to shop more.”
|Life in Mud Spattered Boots||Mulberry and Pomegranate|
|The InTolerant Chef||Invisible Spice||My Kitchen Stories|
|Lavender and Lime||Savoring Today||Garden Correspondent|
The problem is, I’m a crap shopper. I didn’t inherit the shopping gene from my mother who could happily shop the entire day just looking around, touching this, gazing at that and maybe come home with one or two things. I make a list, go to the store most likely to have what’s on the list, buy it and come home again.
By not enjoying the whole shopping experience, I miss out on lots of nifty things – obviously. So what you get today are things in my not very exciting kitchen. However, at the end (if you get that far) you’ll find an excellent way to use leftover veggies for a perfect lunch.
Okay, I lied just a little bit. This is native Australian pepperberry and it won’t be found in heaps of kitchens anywhere. Why? Australian pepper is fickle. Some years it fruits beautifully, like it did this year and other years, not so much and some years not at all. It’s not always a sustainable crop for farmers but if you’re like Peter Wolfe’s brother in Tasmania and you have these trees on your property, when it fruits well, it’s a big year.
You might remember me mentioning Peter Wolfe in the Nose to Tail Cooking Class. He’s the professional chef AND professional butcher who taught the class. He’s a remarkable man, so full of knowledge about local and native produce as well as a soldier in the fight for ethical farming of animals for food.
I met up with Peter at the Noosa Food and Wine Festival this year and he gave me these pepperberries. It’s wonderful! I’m going to share how I used it soon.
Who doesn’t love truffle oil? I use it quite often and while it only takes a few drops to enhance a dish, I use it often enough to need more. Imagine my surprise when I got this bottle in a goodie bag from Hello Fresh after my lunch last week. I really like Pukara Estate products.
They specialize in Australian extra virgin olive oil but they also do vinegar. I think I’ve bought one of everything they make. I especially like their red wine liqueur vinegar as the sweet and tangy nectar makes my sweet tooth happy.
Now most Australians have heard of Bill’s Beetroot Marmalade. It’s legendary and it’s expensive and we all buy it anyway. I wrote about Bills beetroom marmalade last year after I’d tasted it the first time.
This year when I was at the festival there, sitting proud as punch, was Caroline’s Caramelised Onions. Knowing how much I loved the beetroot (beet) marmalade that Bill made, I could only imagine what his wife Caroline did with the onions.
Then, when I got home I looked up the Tasmanian Gourmet Kitchen website and Caroline’s caramelised onions aren’t yet sold through the site. What a winner! These haven’t been opened yet as I still have some of Lorraine Elliott’s spiced beetroot relish AND my sister will be here in less than 3 weeks and I want her to taste these.
Some of you know I went to my friend Ranee’s place recently for a tasting of Mauritian foods. She lives in Brisbane and when her daughters came along, she put her career as a lawyer on hold and then needed something to do when the kids were in school. She loves food and cooking so she did what she knows – taught people how to cook her favorite meals.
Next came the products to go along with the classes. She teaches the classes in a dinner party fashion in private homes around Southeast Queensland and offers the products during the classes for those who want to go home and make the same dish.
I had one of her samosas with this wonderful tamarind sauce. The flavor was sweet and complex and was just what the crunchy veggie samosa called for. I ate two. I would have eaten three but I thought I would look like a pig.
And now for that recipe I promised you. Do you end up with several small bowls of leftover cooked vegetables in the fridge and there isn’t quite enough of any one of them to serve at another meal? I’ve got the answer.
On my very first visit to Australia I had this in a restaurant and loved it. I know it’s probably not orgasmic to talk about leftover veggies but when you try this “newover” you’ll thank me.
It’s really quite simple to make. Toss all the little bowls or containers of leftovers in a mixing bowl, add sour cream, grated cheese, an egg and seasoning and your filling is done. Butter 5 sheets of phyllo dough and place the veggie mixture at one side and roll it up. Then with a sharp knife, cut into rolls and place in a greased baking pan and bake until the cheese is melted and the pastry is golden brown and crunchy.
Served with a salad, it’s a great lunch. The plate above was served to my friend Di who was here getting help for her website. She loved it and went back for seconds. It might seem like leftovers to you but to anyone else, it’s a very swish meat-free meal.
- Butternut pumpkin (squash)
- Roasted onions
- Roasted garlic
- Roasted sweet potatoes
- ½ cup sour cream (or as much as you like)
- ¾ cup grated cheese (or as much as you like - I used cheddar)
- 1 egg
- salt and pepper to taste
- Add all the cooked vegetables into a mixing bowl and gently mix in the sour cream, cheese and egg. You don't want mush.
- Butter 5 sheets of phyllo dough
- Place veggie mixture on the edge of the long side and roll up. (or put one row of mixture, roll and place another row of mixture and roll the rest of the way)
- Cut roll into slices - mine were about 1½ to 2 inches wide.
- Place cut side down on a greased baking pan
- Bake for about 30 minutes or until golden brown and the cheese has melted.
- Serve with a salad for a perfect lunch
Shirley from Rhubarb Whine says
It was, next time come up 🙂
Purabi Naha says
Wow, what a great way to use up leftover veggies! The photograph looks so droolworthy…yum!
Thanks so much! Sometimes, I’ll admit that I toss some veggies in the oven if they’re about to go soft just so I can make this.
You turned leftover veggies into royalty!
my Mom used to add any leftovers into a fritatta – and I mean anything: pasta, veggies, beans, fish…
Great to see your In My Kitchen – I need to make one soon, maybe next month I’ll join the fun
Yes, you need to join so I can drool even more about the nifty things in other people’s kitchens. 🙂 Maybe I’ll get my inner shopper gene somewhere.
Such a neat idea for leftover veggies.. I love this combo in the wrap… I just have a one question, in the recipe you wrote to place veggie mixture on the edge of the long side and roll up or to put one row of mixture, roll and place another row of mixture and roll the rest of the way.. then to cut roll into slices.. isn’t that you end up with ‘open’ phyllo on both sides? If I place them on the baking sheet, aren’t they going to stick to the bottom (sure it could be greased before hand)? I wonder if wouldn’t be better to make cup like forms that could be filled with stuffing? What you think Maureen?
Yep, it’s open on both sides but I’m sure I said on a greased baking pan. I just sprayed mine. I didn’t have any that stuck.
yes.. you mentioned greased baking pan.. thank you Maureen 🙂
Anne @GtSlamseysFarm says
How big do pepperberry trees grow?
I wish my leftovers looked as appetising as your phyllo rolls; will have to try them out. Thanks for sharing.
The Australian pepperberry tree grows to about 4-5 metres. This is an easy recipe. Toss together and roll it up and slice and bake.
I like the sound of that tamarind sauce. Is it readily available/ Thanks for sharing your kitchen.
It would be, but Ranee just left for a cooking tour of Mauritius yesterday. She’ll be back soon and I’ll put you in touch. It was divine!
Lisa the Gourmet Wog says
Love the veggie roll! I adore the Pukara range, especially their Pomegranate vinegar. It’s to die for!
I think we all have much love for Pukara 🙂
Eva Taylor says
Sometimes I like to shop too much, that’s why I hate going with my husband, he usually asks “how much time do you need?” How should I know, if there’s cool stuff maybe an hour, if not then less! Grrrre!
What lively condiments, I too love a good quality truffle oil, and the caramelized onion sounds incredible.
I always make way too much BBQ roasted vegetables, they are so good and this recipe sounds like a winner! Perfect for a summer brunch on the patio, if only the weather would warm up!
Sandra | Sandra's Easy Cooking says
I love, love phyllo roll stuffed with just about anything, and yours came out so delicious. Never thought mixing the cheese and veggies in them. Well done!
I wouldn’t have either but I had it at a small cafe and thought, “this is for me!”
Phyllo dough makes anything great! Nice way to use leftovers. And I don’t have the shopping gene either. My limit is maybe 45 minutes – and that’s for stuff I really am interested in and like! For everything else? That’s why they invented Amazon.
You and I think alike!
Lorraine @ Not Quite Nigella says
What a great way of using leftovers! And thanks for the little shoutout too, you are such a sweetheart! hehe you’re not a shopper? I wish I weren’t! 😛
Sometimes I make extra veggies so I can make this.
I love shopping…for food! Hate shopping for clothes and stuff like that. These rolls look delicious.
That’s me!! Maybe it’s because I’m so short but clothes shopping is a nightmare for me.
I like the look of those phyllo rolls! Tasty!
It’s a great way to use up veggies in the fridge.
I’m envious of your kitchen supplies, especially that beetroot jam looks wonderful!
p.s. as a recovering serial shopper, I can tell you it’s sometimes better to be without the shopping gene rather than with one 🙂
Aussie pepper is a rare treat! And those caramelised onions and beetroot relish sound absolutely divine! I need to get myself some of that tamarind water! x
Laura @ Family Spice says
Beetroot jam? Interesting! We have tamarind paste in our middle eastern markets, but I have never seen a spiced up tamarind sauce. I love gourmet food shopping!
beetroot relish, jam, marmalade.. whatever the name, it’s wonderful. It’s great with a group of dips, it’s great with goats cheese on a cracker – I could go on and on. I love it. Lorraine’s is wonderful.
Recipe looks great.\
Maureen I can’t see anywhere what temp the oven is set at??
Sorry Marg, I’ll update the recipe. I baked it at 180C / 350F
Lizzy (Good Things) says
Lots of goodies in your kitchen, Maureen. And somehow I can’t imagine you not being a regular shopper. Delicious recipe… but I never seem to have leftover veggies… does that make a good girl for eating all my greens? ; )
No, I jumped for joy when Coles and IGA said they’d deliver. Not only is it easier to order online, I don’t forget much because it’s all listed on the website AND they bring it to the kitchen bench. How’s that for lazy?
Jennifer @ Delicieux says
You have some divine looking goodies in your kitchen Maureen. It certainly doesn’t look like you are a crap shopper! I’m far worse.
As for your cheesey roll, yummo! Vegetables and cheese are always so good together.
I got the beetroot and onions at Noosa during the festival, Ranee gave me the tamarind sauce, I got the truffle oil for listening to the Hello Fresh pitch, the pepperberries were given to me by Peter Wolfe… see what I mean? not much effort on my part 🙂
Your veggie rolls are such a good idea! Quick and tasty. 2 qualities that I love in a dish.
You and I could go shopping together. I’m a lister, too, and don’t waste time filling it. I think we’be done in about 20 minutes and then we could use all of the time we saved having a nice lunch somewhere. 🙂
I didn’t have any fresh herbs when I made this but usually I’d stuff it with herbs. It’s just winter and it’s time to replant.
Tricia @ Saving room for dessert says
Wow Maureen – I just love this! I can’t believe how creative and easy this is. I bet it is tasty as well. And … I am so glad I’m not the only one who doesn’t do well with shopping. If there was an Olympic even for shopping – my mom would have won the gold. Not my thing but I do like catalogs and on-line browsing! Have a great week.
yes, that’s me! I have even bought a hall rug online and had it delivered. Granted it wasn’t a fancy one but most people like to see rugs before buying. 🙂
Hotly Spiced says
What an inspiring way to use up leftovers. I think you and I shop the same way. My daughter is so disappointed. I only go to the shops when I absolutely have to. I just have low interest in looking at all that stuff. Yes, Celia’s IMK posts (and others) make me feel inadequate. I’m thinking I should do an IMK post this month but the issue is…what would I put in it? Did you know I’m famous for being the only food blogger to do an IMK post that didn’t actually have a single food item in it? And I had no idea until Celia pointed that out to me! xx
I’m impressed that you held yourself back. (come on, stick with my story) At least I’m not alone in feeling shopperly inadequate.
I’ll be over at 8. Please leave me at least one.
I gave Di heaps to take home and we ate the rest. But… I have more leftovers so I’ll be ready.
This sounds, and looks, much better than chucking all those veggies into an omelet. Going to have to remember this recipe.
An omelette is good too. I hate tossing out good food and John doesn’t eat leftovers. He says he does but I haven’t seen it happen yet and this year is 20 years since we met.
Claire @ Claire K Creations says
Now if only I had some filo pastry in the freezer I could have had this for lunch. I have a lot of carrots and eggs that I’m trying to use before we go tomorrow so I had a very interesting fried rice. For someone who doesn’t shop, I think you’ve done pretty well with your In My Kitchen post!
Most of it was given to me 🙂
InTolerant Chef says
Awww thanks sweetie! You have some great yummies here in your kitchen too! I’d love to try some of your friends Mauritian products, and pepper berries sound terrific. I may or may not have about 8 varieties of Pukkara oils and vinegars… Maybe more? But they’re all so yummy I love them all 🙂
Great recipe, so much better to make a ‘new’ dish instead of trying to pass the veggies off again as a soggy reheated jumble 🙂
My husband SAYS he eats leftovers, however on leftover night he dashes out for the local fish & chippery. So “newovers” seem to work just fine.
I am going to read more up about the pepperberry tree! Thanks for the link love, and the peek into your kitchen 🙂
I used pepperberries instead of peppercorns in my bread and butter pickles today. Give me a week and I’ll let you know. 🙂
Judy @Savoring Today says
This recipe would be a tasty addition to my monthly brunches. 🙂 Thank you for the kind mention of other IMK posts — I’m afraid I’d have to lump myself in the ‘crap shopper’ category since I’m a shop the list and get home type too. It takes a blue moon or a wild hair to turn on my browse button.
Love that truffle oil and tamarind sauce!
Helene D'souza says
I am getting hungry here Maureen! So this is the famous Beetroot Marmalade (Yes, the name has reached India). I wish I could try it out and and of course the truffle olive oil sounds divine. Mhm I could need a few of your cheese veg rolls right now!
It’s wonderful when leftovers trump the original dish! These look delish, Maureen!
What a great idea to use up veggies leftover, this face lifting is sure very tempting…I like the crispy and flaky phyllo dough with the creamy filling.
Hope you are having a lovely week Maureen 🙂
wok with ray says
What a good use of leftover veggies. That is what most people should be doing. Sometimes they don’t know what they can create with leftovers. Great idea, Maureen! 🙂
Laura (Tutti Dolci) says
I never complain about leftover veggies! These rolls look so tasty, especially with the cheese!
Norma Chang says
Those were not “leftovers” they were “precooked”.
Must check to see if that tamarind sauce is available in our gourmet markets.
Give my regards to your sister. Tell her Richard is married and living in Michigan and he has not touched his violin in years.
This is surely a delightful recipe, Maureen! I shall try it some day.
Loved ur pictures and post !
Have a great day !
Thanks for coming by, Sonia and I appreciate the comment. It’s always better knowing who’s been here. 🙂
Kitchen Belleicious says
what an amazing great idea for the vegetable roll. I mean it looks so intended and not with used leftovers which is why I love it so much!
It would have been a bit better with some fresh herbs but you do what you can. 🙂
I again did not get notification…subscribed again. And this is so delicious…..you can’t go wrong with Phyllo rolls.
Truffle oil – I need to buy some. *makes a note*
I am a crappy shopper too. But I do think you have an eye for just what you need, and that makes up for the shortcoming.
that’s weird. I get mine – two of them every time 🙂
Yes, you need truffle oil.
and maybe on the shopping. I see all the wonderful things others have in their kitchens and mind is sorely lacking 🙂
I’m like your Mom..put me anywhere ‘food’ or ‘kitchen’ and I can shop for hours! I love what you have in your kitchen..especially that beetroot marmalade. I have yet to try beetroot, but it’s really intriguing me. Love that you ended up with a masterpiece using leftover veggies. I haven’t wrapped anything in phyllo in ages (I’m always rforgetting to cover it while working with it( , but your veggie rolls look too good not to try!
Glamorous Glutton says
I love food shopping, checking out any new products and working out how I’ll use them. I’m interested to see how you use your pepper berries. Great way to use Jo veggies and I’m sure it would work for other leftovers too. GG
I love this “new over”! I am most intrigued by the beet products you listed. I wonder if I can find a similar recipe?
Lorraine’s spiced beetroot relish recipe is on her blog and I’ve linked it on this post – http://www.notquitenigella.com/2013/05/24/lazy-luscious-spiced-beetroot-relish/. I’m going to be making some soon too so I’ll keep you in mind. 🙂
Lail | With A Spin says
What a great recipe to use leftover veggie. What I love more is the use of phyllo.
I love playing with Phyllo pastries, either with cheese, or vegetables, or minced meat or…preserve :)). Lovelyyyyyy
Me too but I don’t do it often enough! Thanks for visiting.
Nusrat Azim says
Didn’t know leftover veggies could make such a sexy dish !
You’re awesome 🙂 Hugs.
I don’t know if you could classify leftovers as orgasmic but this would be close!
Denise Browning@From Brazil To You says
Maureen: Leftovers are the best to make our creativity soar. I love to have them in front of me and imagine what I can make with them. Your leftover veggies created cheesy vegetable rolls filled with deliciousness. I am literally salivating…
Dear Maureen, From what I see, your kitchen is filled with the best tasting goodies!!
This left over veggie dish looks delish! I would enjoy it. Blessings dear. Catherine xoxo
You would, Catherine, it’s wonderful!
Julia | JuliasAlbum.com says
Beetroot marmalade? Please invite me over – I love everything beets! You made some good purchases: truffle olive oil – I Love that stuff! And using phyllo dough for leftover veggies is always a brilliant idea!
Oh these look so good! 🙂 I loved this glimpse into your kitchen – so many delicious Aussie things that used to be so strange to me but now I love. 🙂
Nami | Just One Cookbook says
This is a great way to eat lots of veggies. Cheese and phyllo are magic for the kids to like!
Mrs Mulberry says
Thanks for the mention Maureen and what wonderful goodies you have in your kitchen! I loved reading about your pepperberry – how fascinating! And yes – I have to agree, who doesn’t love truffle oil ; )
Oh Mrs. Mulberry, your cooking on the high seas post is nothing short of amazing! Thanks so much for stopping by.
Mary Frances says
LOL I thought so 🙂