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Wednesday
Comments
I hope you find a recipe here that you enjoy cooking and eating - see the links on the left if you want chicken, fish or meat recipes for a change.
If you would like to comment on any of the recipes featured on this blog, please do so here.
Thank you.
If you would like to comment on any of the recipes featured on this blog, please do so here.
Thank you.
Basil ratatouille with pasta
Serves 4 : Very easy : Very quick
Ingredients
240gm pasta shells
1 onion, thinly sliced
1 tsp crushed garlic (optional)
1 large aubergine, chopped
4 courgettes, sliced
1 green pepper, chopped
1 x 400gm can chopped tomatoes
½ cup water (or veg stock)
½ cup dry red wine
2 Tblsp tomato paste
3 Tblsp chopped fresh basil
4 basil sprigs
4 tsp grated parmesan
Method
Cook the pasta in plenty of lightly salted water until al dente.
Drain and keep warm.
Spray a large sauce pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion is soft and is beginning to colour.
Tip in the aubergine, courgettes and pepper and stir fry for 5 minutes.
Now add the tomatoes, water, wine and tomato paste.
Stir well, cover and simmer for 15 minutes.
Stir through the chopped basil and the cooked pasta shells.
Serve garnished with fresh basil sprigs and parmesan.
240gm pasta shells
1 onion, thinly sliced
1 tsp crushed garlic (optional)
1 large aubergine, chopped
4 courgettes, sliced
1 green pepper, chopped
1 x 400gm can chopped tomatoes
½ cup water (or veg stock)
½ cup dry red wine
2 Tblsp tomato paste
3 Tblsp chopped fresh basil
4 basil sprigs
4 tsp grated parmesan
Method
Cook the pasta in plenty of lightly salted water until al dente.
Drain and keep warm.
Spray a large sauce pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion is soft and is beginning to colour.
Tip in the aubergine, courgettes and pepper and stir fry for 5 minutes.
Now add the tomatoes, water, wine and tomato paste.
Stir well, cover and simmer for 15 minutes.
Stir through the chopped basil and the cooked pasta shells.
Serve garnished with fresh basil sprigs and parmesan.
Warm pasta salad
Serves 4 : Very easy : Quick
Ingredients
280gm penne pasta
½ cup Hellmann’s low fat mayo
2 Tblsp wholegrain mustard
1 Tblsp fat free natural yoghurt
1 Tblsp lemon juice
½ cup sundried raisin tomatoes in oil
½ red onion, finely chopped
1 tsp crushed garlic
12 black olives, chopped
200gm wild rocket, chiffonade
Method
Rinse the raisin tomatoes well and put to soak in hot water while you:
Prepare and combine all the other ingredients, except the pasta.
Drain the tomatoes and chop.
Add these to the sauce.
Cook the pasta in plenty of water until al dente.
Drain, reserving 2 Tblsp of the cooking water.
Keep warm.
Add the reserved cooking water to the sauce.
Stir the sauce through the pasta.
Serve with a green salad.
280gm penne pasta
½ cup Hellmann’s low fat mayo
2 Tblsp wholegrain mustard
1 Tblsp fat free natural yoghurt
1 Tblsp lemon juice
½ cup sundried raisin tomatoes in oil
½ red onion, finely chopped
1 tsp crushed garlic
12 black olives, chopped
200gm wild rocket, chiffonade
Method
Rinse the raisin tomatoes well and put to soak in hot water while you:
Prepare and combine all the other ingredients, except the pasta.
Drain the tomatoes and chop.
Add these to the sauce.
Cook the pasta in plenty of water until al dente.
Drain, reserving 2 Tblsp of the cooking water.
Keep warm.
Add the reserved cooking water to the sauce.
Stir the sauce through the pasta.
Serve with a green salad.
Bean chowder
Serves 4 : Very easy : Beans require soaking overnight
Ingredients
1 onion, chopped
1 tsp crushed garlic
1 tsp chilli flakes
2 tsp ground cumin
2 tsp ground coriander
1 red pepper, chopped
1 green pepper, chopped
1 x 800gm tin tomatoes
1 x 400gm tin creamed sweet corn
2 Tblsp tomato paste
800ml vegetable stock
½ cup dried red kidney beans
½ cup dried red speckled beans
(or use 1 x 400gm tin of each, rinsed and drained)
Method
Soak the dried beans in cold water for at least 8 hours.
Cook the beans in fresh water for about 40 minutes, or until they are tender.
Drain.
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic and chilli flakes until the onion softens.
Add the cumin and coriander and stir fry for two minutes.
Now add the remaining ingredients (except the beans) and simmer for 20 minutes.
Add the beans and continue cooking for another 10 minutes.
Serve garnished with a spoon of fat free natural yoghurt and a sprinkle of grated cheese, if desired.
1 onion, chopped
1 tsp crushed garlic
1 tsp chilli flakes
2 tsp ground cumin
2 tsp ground coriander
1 red pepper, chopped
1 green pepper, chopped
1 x 800gm tin tomatoes
1 x 400gm tin creamed sweet corn
2 Tblsp tomato paste
800ml vegetable stock
½ cup dried red kidney beans
½ cup dried red speckled beans
(or use 1 x 400gm tin of each, rinsed and drained)
Method
Soak the dried beans in cold water for at least 8 hours.
Cook the beans in fresh water for about 40 minutes, or until they are tender.
Drain.
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic and chilli flakes until the onion softens.
Add the cumin and coriander and stir fry for two minutes.
Now add the remaining ingredients (except the beans) and simmer for 20 minutes.
Add the beans and continue cooking for another 10 minutes.
Serve garnished with a spoon of fat free natural yoghurt and a sprinkle of grated cheese, if desired.
Fattoush
Serves 4 : Very easy : Quick
Ingredients
4 Pita breads
100gm mixed salad leaves
50gm wild rocket
1 small fennel bulb, thinly sliced
4 tomatoes
10cm length cucumber
4 spring onions
1 green pepper
8 radishes
2 Tblsp chopped mint
3 Tblsp chopped parsley
1 Tblsp olive oil
100ml lemon juice
½ tsp chilli flakes
½ tsp crushed garlic
½ tsp ground black pepper
Method
Split the pita breads horizontally, and cut into ±2cm squares.
Toast under a hot grill for about 5 minutes before turning.
Toast again for 5 minutes.
These are the croutons that give this Middle Eastern salad its name.
Mix together the mint, parsley, oil, lemon juice, chilli, garlic and pepper.
Set aside.
Roughly chop all the vegetables to the same approximate size as the croutons.
Pour over the dressing and toss well to combine.
Add the croutons immediately before serving (to maintain crispness) and toss again.
Serve the salad as a meal on its own or as a side dish with fish.
4 Pita breads
100gm mixed salad leaves
50gm wild rocket
1 small fennel bulb, thinly sliced
4 tomatoes
10cm length cucumber
4 spring onions
1 green pepper
8 radishes
2 Tblsp chopped mint
3 Tblsp chopped parsley
1 Tblsp olive oil
100ml lemon juice
½ tsp chilli flakes
½ tsp crushed garlic
½ tsp ground black pepper
Method
Split the pita breads horizontally, and cut into ±2cm squares.
Toast under a hot grill for about 5 minutes before turning.
Toast again for 5 minutes.
These are the croutons that give this Middle Eastern salad its name.
Mix together the mint, parsley, oil, lemon juice, chilli, garlic and pepper.
Set aside.
Roughly chop all the vegetables to the same approximate size as the croutons.
Pour over the dressing and toss well to combine.
Add the croutons immediately before serving (to maintain crispness) and toss again.
Serve the salad as a meal on its own or as a side dish with fish.
Ginger tofu and veg with noodles
Serves 4 : Very easy : Quick
Ingredients
300gm firm tofu, cut in sticks
1 onion, thinly sliced
1 stick celery, thinly sliced
1 – 2 tsp crushed ginger
1 tsp crushed garlic (optional)
2 carrots, julienne
200gm broccoli florets
200gm sugar snap peas, halved lengthways
1 red or green pepper, cut in strips
3 Tblsp barbeque sauce
2 Tblsp low-salt soy sauce
250ml veg stock
3 packs 2-minute noodles
Method
Break the noodles into a bowl or saucepan.
Cook according to the directions on the packet.
Drain.
Spray a wok with non-stick cooking spray.
Place over a medium heat and stir fry the onion, celery, ginger, garlic and tofu.
Let the onion soften and the tofu begin to brown.
Now tip in the remaining veg, the stock and sauces.
Simmer for 5 minutes.
Add the noodles to the wok and stir well to combine.
Serve with sweet chilli sauce or extra soy sauce if desired.
300gm firm tofu, cut in sticks
1 onion, thinly sliced
1 stick celery, thinly sliced
1 – 2 tsp crushed ginger
1 tsp crushed garlic (optional)
2 carrots, julienne
200gm broccoli florets
200gm sugar snap peas, halved lengthways
1 red or green pepper, cut in strips
3 Tblsp barbeque sauce
2 Tblsp low-salt soy sauce
250ml veg stock
3 packs 2-minute noodles
Method
Break the noodles into a bowl or saucepan.
Cook according to the directions on the packet.
Drain.
Spray a wok with non-stick cooking spray.
Place over a medium heat and stir fry the onion, celery, ginger, garlic and tofu.
Let the onion soften and the tofu begin to brown.
Now tip in the remaining veg, the stock and sauces.
Simmer for 5 minutes.
Add the noodles to the wok and stir well to combine.
Serve with sweet chilli sauce or extra soy sauce if desired.
Beany pasta sauce
Serves 4 : Very easy : Very quick
Ingredients
320gm tagliatelli
1 x 400gm can chopped tomatoes
1 red onion, sliced
1 tsp crushed ginger
125ml red wine
12 black olives, sliced
2 Tblsp chopped basil
1 x 400gm can cannellini beans, rinsed and drained
4 Tblsp fat free cottage cheese
2 Tblsp chopped parsley
Method
Cook the tagliatelli in plenty of lightly salted boiling water.
Once al dente, drain and keep warm.
Put the tomatoes, onion and garlic in a sauce pan.
Simmer for about 5 minutes until the onion softens.
Add the wine basil and olives and cook for a further 5 minutes.
Finally add the basil and beans and stir.
Allow another 5 minutes for the beans to heat through.
Serve the beany sauce over the pasta.
Garnish with cottage cheese and chopped parsley.
320gm tagliatelli
1 x 400gm can chopped tomatoes
1 red onion, sliced
1 tsp crushed ginger
125ml red wine
12 black olives, sliced
2 Tblsp chopped basil
1 x 400gm can cannellini beans, rinsed and drained
4 Tblsp fat free cottage cheese
2 Tblsp chopped parsley
Method
Cook the tagliatelli in plenty of lightly salted boiling water.
Once al dente, drain and keep warm.
Put the tomatoes, onion and garlic in a sauce pan.
Simmer for about 5 minutes until the onion softens.
Add the wine basil and olives and cook for a further 5 minutes.
Finally add the basil and beans and stir.
Allow another 5 minutes for the beans to heat through.
Serve the beany sauce over the pasta.
Garnish with cottage cheese and chopped parsley.
Herby mushroom pasta
Serves 4 : Very easy : Quick
Ingredients
240gm pasta shells
1 onion, thinly sliced
½ tsp crushed garlic
400gm brown mushrooms, sliced
125ml red wine
10 ml soy sauce
200ml vegetable stock
2 tsp dried oregano
1 – 2 Tblsp fresh sage, finely chopped
1 Tblsp cornflour
2 Tblsp fat free natural yoghurt
Method
Cook the pasta in plenty of lightly salted water. Until al dente.
Drain and keep warm.
Spray a deep frying pan with non-stick cooking spray.
Dry fry the onions and garlic until the onion softens and begins to brown.
Add the mushrooms and continue stir frying for 2 – 3 minutes.
Pour in the wine, stock and soy sauce.
Simmer for 5 minutes or until the mushrooms are tender.
Mix the cornflour to a paste with a little water.
Add to the mushrooms, stirring, and allow the sauce to thicken.
Stir through the oregano and sage.
Remove from the heat.
Stir in the yoghurt.
Serve the mushrooms over the pasta and garnish with a little chopped parsley.
Accompany with a green salad.
240gm pasta shells
1 onion, thinly sliced
½ tsp crushed garlic
400gm brown mushrooms, sliced
125ml red wine
10 ml soy sauce
200ml vegetable stock
2 tsp dried oregano
1 – 2 Tblsp fresh sage, finely chopped
1 Tblsp cornflour
2 Tblsp fat free natural yoghurt
Method
Cook the pasta in plenty of lightly salted water. Until al dente.
Drain and keep warm.
Spray a deep frying pan with non-stick cooking spray.
Dry fry the onions and garlic until the onion softens and begins to brown.
Add the mushrooms and continue stir frying for 2 – 3 minutes.
Pour in the wine, stock and soy sauce.
Simmer for 5 minutes or until the mushrooms are tender.
Mix the cornflour to a paste with a little water.
Add to the mushrooms, stirring, and allow the sauce to thicken.
Stir through the oregano and sage.
Remove from the heat.
Stir in the yoghurt.
Serve the mushrooms over the pasta and garnish with a little chopped parsley.
Accompany with a green salad.
Hearty lentil soup
Serves 4 : Very easy : Quick
Ingredients
1 x 400gm can chopped tomatoes
750mls veg stock
150gm red lentils
150gm potatoes, cut in small cubes
150gm carrots, chopped
2 stalks celery, thinly sliced
2 courgettes, chopped
150gm extra fine green beans, chopped
1 Tblsp Patak’s Tikka Masala curry paste
Crusty sesame seed bread
Method
Put everything (except the bread) into a large saucepan.
Stir well and bring to the boil.
Reduce heat and simmer, uncovered, for 25 – 30 minutes.
Warm the bread, if desired, and serve with the soup.
1 x 400gm can chopped tomatoes
750mls veg stock
150gm red lentils
150gm potatoes, cut in small cubes
150gm carrots, chopped
2 stalks celery, thinly sliced
2 courgettes, chopped
150gm extra fine green beans, chopped
1 Tblsp Patak’s Tikka Masala curry paste
Crusty sesame seed bread
Method
Put everything (except the bread) into a large saucepan.
Stir well and bring to the boil.
Reduce heat and simmer, uncovered, for 25 – 30 minutes.
Warm the bread, if desired, and serve with the soup.
Butternut gnocchi
Serves 4 : Very easy : This takes a little over an hour
Ingredients
400gm butternut, cut in chunks
150gm plain flour
1 Tblsp chopped parsley
1 Tblsp chopped basil leaves
1 small egg (or use just the yolk)
400gm baby spinach, roughly chopped
1 small leek, finely sliced
20 cherry tomatoes, halved
Thin flakes of parmesan
Method
Boil, steam or microwave the butternut chunks until soft.
Allow the butternut to go cold before mashing.
Beat in the egg and the fresh herbs.
Fold in the flour, a little at a time, until you have a soft but not sticky dough.
The trick with gnocchi is not to overwork it. Too much handling does something to the gluten in the
flour and makes the gnocchi tough.
Taking a teaspoon full at a time, shape the dough into ovals.
Lightly mark with the back of a fork.
Place the gnocchi in the fridge for 30 minutes before cooking.
Bring a large pan of water to the boil.
Drop the gnocchi into the water in batches.
Remove each batch with a slotted spoon, and drain in a colander.
Steam the spinach and leek together.
Microwave / dry fry the tomatoes until they are starting to pulp.
Serve the gnocchi with the spinach and leek, topped with the tomatoes.
Garnish with flakes of parmesan.
You can use any fresh, soft herbs in the gnocchi. You could also spice them up with some chilli flakes.
400gm butternut, cut in chunks
150gm plain flour
1 Tblsp chopped parsley
1 Tblsp chopped basil leaves
1 small egg (or use just the yolk)
400gm baby spinach, roughly chopped
1 small leek, finely sliced
20 cherry tomatoes, halved
Thin flakes of parmesan
Method
Boil, steam or microwave the butternut chunks until soft.
Allow the butternut to go cold before mashing.
Beat in the egg and the fresh herbs.
Fold in the flour, a little at a time, until you have a soft but not sticky dough.
The trick with gnocchi is not to overwork it. Too much handling does something to the gluten in the
flour and makes the gnocchi tough.
Taking a teaspoon full at a time, shape the dough into ovals.
Lightly mark with the back of a fork.
Place the gnocchi in the fridge for 30 minutes before cooking.
Bring a large pan of water to the boil.
Drop the gnocchi into the water in batches.
Remove each batch with a slotted spoon, and drain in a colander.
Steam the spinach and leek together.
Microwave / dry fry the tomatoes until they are starting to pulp.
Serve the gnocchi with the spinach and leek, topped with the tomatoes.
Garnish with flakes of parmesan.
You can use any fresh, soft herbs in the gnocchi. You could also spice them up with some chilli flakes.
Monday
3 cheese gnocchi
.
Serves 4 : Very easy : Quick
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.
.
Marmite tart
.
Serves 4 - 6 : Very easy : Quick
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.
.
Hundreds and some casserole
.
Serves 4 : Very easy : Quick
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.
.
Herby rice with radish salad
.
Serves 4 : Very easy : Very quick
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.
.
Butternut parmesan pasta
.
Serves 4 : Very easy : Quick
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.
.
Hot (or not) pepper pasta
.
Serves 4 : Very easy : Quick
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.
.
Thai red veg curry
.
Serves 4 : Very easy : Very quick
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.
.
Thursday
Puff pastry pizza
Serves 4 : Very easy : Quick
Ingredients
400gm ready-roll puff pastry
2 Tblsp tomato paste
1 onion, sliced
3 – 4 Italian tomatoes, sliced
1 – 2 courgettes, thinly sliced
200gm mushrooms, sliced
100gm fat reduced mozzarella, grated
1 – 2 tsp dried oregano
Method
Heat the oven to 220ºC.
Spray a baking sheet with non-stick cooking spray.
Roll out the pastry, on a floured surface, to desired shape.
Place the pastry on the baking sheet.
Fold over the edges to form a raised lip.
Spread the tomato paste over the pastry base.
Scatter the rest of the ingredients over in the order listed.
Bake for 25 minutes until the cheese is bubbling and the pastry edge is puffed and golden.
Serve with a fresh salad.
400gm ready-roll puff pastry
2 Tblsp tomato paste
1 onion, sliced
3 – 4 Italian tomatoes, sliced
1 – 2 courgettes, thinly sliced
200gm mushrooms, sliced
100gm fat reduced mozzarella, grated
1 – 2 tsp dried oregano
Method
Heat the oven to 220ºC.
Spray a baking sheet with non-stick cooking spray.
Roll out the pastry, on a floured surface, to desired shape.
Place the pastry on the baking sheet.
Fold over the edges to form a raised lip.
Spread the tomato paste over the pastry base.
Scatter the rest of the ingredients over in the order listed.
Bake for 25 minutes until the cheese is bubbling and the pastry edge is puffed and golden.
Serve with a fresh salad.
Butternut cannelloni
Serves 4 : Very easy : Quick
Ingredients
±1kg butternut squash
1 large onion, sliced
1 tsp crushed garlic
1 tsp dried rosemary
250ml water
16 cannelloni tubes
2 x 400gm cans chopped tomatoes
200gm low fat mozzarella
2 Tblsp grated parmesan
4 Tblsp chopped parsley
Mixed salad
Method
Peel the butternut and remove the seeds.
Chop the flesh into cubes and place in a saucepan.
Add the onion, garlic, rosemary and water.
Bring to a boil then reduce the heat and simmer for 20 minutes.
Drain well and mash roughly.
Heat the oven to 200ºC.
Spray an oven-proof dish with non-stick cooking spray.
Tip ½ the tomatoes into the dish.
Taking one cannelloni tube at a time, press one open end into the mash repeatedly.
As each tube is filled with mash, nestle it in the dish on top of the tomatoes.
Once all the tubes are filled and in the dish, pour over the remaining tomatoes.
Grate or slice the mozzarella and place or scatter over the top of the dish.
Sprinkle on the parmesan.
Bake for 30 minutes until the cheese is melted and browned and the pasta is cooked.
Garnish with chopped parsley and serve with a mixed green salad.
±1kg butternut squash
1 large onion, sliced
1 tsp crushed garlic
1 tsp dried rosemary
250ml water
16 cannelloni tubes
2 x 400gm cans chopped tomatoes
200gm low fat mozzarella
2 Tblsp grated parmesan
4 Tblsp chopped parsley
Mixed salad
Method
Peel the butternut and remove the seeds.
Chop the flesh into cubes and place in a saucepan.
Add the onion, garlic, rosemary and water.
Bring to a boil then reduce the heat and simmer for 20 minutes.
Drain well and mash roughly.
Heat the oven to 200ºC.
Spray an oven-proof dish with non-stick cooking spray.
Tip ½ the tomatoes into the dish.
Taking one cannelloni tube at a time, press one open end into the mash repeatedly.
As each tube is filled with mash, nestle it in the dish on top of the tomatoes.
Once all the tubes are filled and in the dish, pour over the remaining tomatoes.
Grate or slice the mozzarella and place or scatter over the top of the dish.
Sprinkle on the parmesan.
Bake for 30 minutes until the cheese is melted and browned and the pasta is cooked.
Garnish with chopped parsley and serve with a mixed green salad.
Mexican rice
Serves 4 : Very easy : Quick
Ingredients
200gm rice
70gm fava / broad beans
300gm chickpeas
1 red pimento, chopped
100gm mushrooms, sliced
100gm asparagus, chopped
50gm sugar snap peas, halved
50gm baby corn, halved
Small bunch coriander, chopped
Juice and grated rind 1 lemon
1 - 2 Tblsp Mexican seasoning
Method
Cook the rice and beans in lightly salted water for ±10 minutes.
Add the chickpeas, pimento, mushrooms, asparagus, snap peas and corn.
Simmer for another ±5 minutes, or until the rice is done.
Drain and tip into a serving dish.
Mix together the lemon juice, rind and Mexican seasoning.
Scatter the coriander over the rice.
Drizzle on the seasoned lemon juice.
Toss well to combine.
Serve with sweet chilli sauce.
Use Mexican seasoning with caution - it is surprisingly hot! Start with just 1 Tblsp- you can always add more.
200gm rice
70gm fava / broad beans
300gm chickpeas
1 red pimento, chopped
100gm mushrooms, sliced
100gm asparagus, chopped
50gm sugar snap peas, halved
50gm baby corn, halved
Small bunch coriander, chopped
Juice and grated rind 1 lemon
1 - 2 Tblsp Mexican seasoning
Method
Cook the rice and beans in lightly salted water for ±10 minutes.
Add the chickpeas, pimento, mushrooms, asparagus, snap peas and corn.
Simmer for another ±5 minutes, or until the rice is done.
Drain and tip into a serving dish.
Mix together the lemon juice, rind and Mexican seasoning.
Scatter the coriander over the rice.
Drizzle on the seasoned lemon juice.
Toss well to combine.
Serve with sweet chilli sauce.
Use Mexican seasoning with caution - it is surprisingly hot! Start with just 1 Tblsp- you can always add more.
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