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Vegetable Slice


  • 1½ cups wholemeal plain flour
  • 1 tspn vegetable salt
  • 1½ cups wheatgerm
  • 125g butter
  • 1/3 cup of water



  • 1 large potato
  • 1 red pepper
  • 1 tspn mixed herbs
  • 1½ tblspns tomato paste
  • salt
  • 1 tblspns oil
  • 4 zucchini
  • 1 green pepper
  • 1 onion
  • 1 carrot



Sift flour and salt into bowl, return husks left in sifter to bowl. Add wheatgerm, lightly mix with flour. Rub in butter until mixture resembles coarse breadcrumbs. Add water (up to 1 tablespoon more water may be needed). Mix to a firm dough, and turn out on to a lightly floured surface. Knead lightly. Divide pastry in half, roll out half to fit greased 28cm x 18cm (11" x 7") lamington tin. Cover evenly with filling. Roll out remaining pastry to fit tin, cover filling. Trim edges, and bake in moderate oven 30-40 minutes or until pastry is cooked.



Peel onion and potato and chop finely. Peel carrot and grate coarsely. Chop red and green peppers, slice zucchini. Combine vegetables and mixed herbs and salt. Heat oil in pan and lightly cook the vegetables for 1 to 2 minutes. Add tomato paste and mix well. Cool.


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