3 cheese gnocchi

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Serves 4 : Very easy : Quick

Ingredients
300gm soft ricotta cheese
250gms pecorino, grated
1 extra large egg
300ml plain flour

1 x 400gm can chopped tomatoes
1 tsp crushed garlic
1 Tblsp chopped fresh basil
6 baby aubergines (±300gm total), chopped

Grated parmesan cheese

Method
Tip the tomatoes, garlic, basil and aubergines into a sauce and simmer for 30 minutes.

Put the ricotta, pecorino, egg and flour into a large bowl.
Combine to make a sticky dough.
Divide the dough into four.
On a well-floured surface, roll each quarter into a long sausage about 1cm in diameter.
Cut into 1cm lengths.
Roll each piece with the back of a fork to form a gnocchi shape.

¾ fill a large saucepan with lightly salted water and bring to the boil.
Drop the gnocchi into the water.
As they rise to the surface, remove to a colander.

Once all the gnocchi are cooked, drain the water from the saucepan.
Put the gnocchi back into the pan and pour over the tomato sauce.
Stir gently to combine.

Serve with a fresh green salad and grated parmesan.

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Marmite tart

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Serves 4 - 6 : Very easy : Quick

Ingredients
1 ½ cups flour
Pinch cayenne pepper
Pinch salt
¼ tsp mustard powder
1 tsp baking powder
180gm marg
1 small onion
1 ½ cups grated cheese
⅓ - ½ cup milk
2 eggs
Sliced tomatoes (opt)
For the topping:
60gm butter
1 tsp marmite

Method
Heat the oven to 200ºC.
Spray a pie dish with non-stick cooking spray.

Rub the marg into the dry ingredients.
Add the onion, cheese, egg and milk.
Stir well to combine.
Pile into prepared pie dish.
Smooth out slightly to fill the pie dish.
Top with sliced tomatoes if desired.

Bake for 30 – 35 minutes until well risen and golden.

Melt the butter and marmite together.
Pour over the hot marmite tart.

Serve with a fresh mixed salad.

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Hundreds and some casserole

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Serves 4 : Very easy : Quick

Ingredients
1 carrot, julienne
1 parsnip, julienne
100gm green asparagus, chopped
100gm green beans, chopped
100gm broccoli florets
100gm courgettes, sliced
600ml veg stock
3 Tblsp hoisin sauce
1 Tblsp soy sauce
1 tsp crushed ginger
1 baby cabbage, shredded
1 handful baby spinach, chopped
300gm firm tofu, sliced
100gm mange tout, cut diagonally
1 handful fresh coriander

200gm noodles

Method
Cook the noodles according to the packet directions.
Drain and keep warm.

Put the carrot, parsnip, asparagus, green beans, broccoli and courgettes in a large saucepan.
Add the stock, hoisin, soy and crushed ginger.
Bring to the boil and then simmer for 10 minutes.

Now add the mange tout, cabbage, spinach and tofu.
Simmer for another five minutes.
Give everything a good stir.

Serve in large bowls with the noodles.
Garnish with coriander sprigs.

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Herby rice with radish salad

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Serves 4 : Very easy : Very quick

Ingredients
240gm rice
1 Tblsp veg stock powder
4 Tblsp soft herbs, finely chopped
E.g.: basil, mint, chives, parsley

12 – 15 radishes, chopped
3 stalks celery, finely sliced
1 red onion, halved and sliced
1 small cucumber, quartered and sliced
1 Tblsp olive oil
1 Tblsp lemon juice
1 Dsp Dijon mustard
1 tsp caster sugar

Method
Cook the rice in water with the stock powder.
When cooked, drain off any excess water and stir through the soft herbs.
Keep warm.

While the rice is cooking, prepare the vegetables for the salad.
Mix together the oil, lemon juice, mustard and sugar.
Pour this over the vegetables and toss well.

Serve the herby rice alongside the dressed salad.

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Butternut parmesan pasta

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Serves 4 : Very easy : Quick

Ingredients
1 large butternut, cleaned and cubed
2 onions, cut in thin wedges
400gm penne
1 Tblsp olive oil
1 – 2 tsp crushed garlic
Pinch of chilli flakes (optional)
2 Tblsp chopped fresh parsley
4 Tblsp grated parmesan

Method
Cook the pasta in plenty of lightly salted boiling water until al dente.
Drain, reserving 3 Tblsp of the cooking water.
Add the oil, garlic and chilli to the pasta pan and cook for 1 minute.
Remove to a plate and set aside.

Using the same pan, cook the butternut and onion until tender.
Add back the pasta and reserved water.
Next, stir in the oil/garlic and the parsley.
Allow to heat through thoroughly.

Serve topped with the parmesan, alongside a salad.

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Hot (or not) pepper pasta

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Serves 4 : Very easy : Quick

Ingredients
1 onion, chopped
2 – 3 sticks celery, sliced
2 cans chopped tomatoes
20 pitted black olives, sliced
1 green pepper, chopped
1 yellow pepper, chopped
100gm sugar snap peas
100gm baby corn
4 Tblsp finely chopped parsley
½ - 1 tsp Mexican seasoning (opt.)
4 Tblsp grated parmesan

320gms farfalle

Method
Put the farfalle on to cook in lightly salted boiling water.
Drain when al dente and keep warm.

Meanwhile, spray a saucepan with non-stick cooking spray.

Dry-fry the onions and celery until softened.
Add the tinned tomatoes, peppers, peas, parsley and olives.
Sprinkle in the Mexican seasoning, if using.
Stir well.
Cover and simmer for 10 – 15 minutes.

Serve the sauce over the farfalle, topped with the parmesan, with a salad on the side.

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Thai red veg curry

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Serves 4 : Very easy : Very quick

Ingredients
I red onion, finely chopped
2 stalks of celery
1 tsp crushed ginger
2 Tblsp red curry paste
200gm butternut chunks
1 cup red lentils
2 cups veg stock
4 courgettes, thickly sliced
100ml double strength fat free milk*

240gm rice

4 poppadums (microwaved over a bowl)

Method
Cook the rice in lightly salted water (or veg stock).
Drain once tender and keep warm.

Spray a pan with non-stick cooking spray.
Dry fry the onion and celery until they soften.
Add the garlic and curry paste and cook for 30 seconds.

Add the butternut chunks, lentils and stock.
Cover and simmer for 15 – 20 minutes.
Now toss in the courgettes, beans and milk and stir.
Cover and simmer for another 5 minutes.

Spoon the curry into a shaped poppadum and serve with the rice.

*Make double strength milk by mixing 50ml fat free milk powder with100ml of water.

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