Quinoa Salad with chickpeas

 

1 eggplant, cut into 2cm pieces
2 red onions, halved, cut into thin wedges
1 large zucchini, cut into 2cm pieces
250g small cherry tomatoes
1 tsp olive oil
1 garlic clove, crushed
1 tsp ground cumin
1 cup (200g) quinoa
2 cups water
400g can no-added-salt chickpeas, rinsed, drained
1/2 cup fresh basil leaves, torn
50 good quality goats cheese, crumbled
2 tsp extra virgin olive oil
balsamic vinegar, to drizzle
fresh basil leaves, extra, to serve

Preheat oven to 200°C.
Line a large baking tray with baking paper. Place the eggplant, onion and zucchini on the tray. Toss in oil and season with salt and pepper.
Roast for 10 minutes.
Add tomatoes to the tray and roast for a further 10 minutes or until the vegetables are golden and tender.
Meanwhile, heat the olive oil in a medium saucepan over medium heat.
Stir in the garlic and cumin for 30 seconds or until fragrant.
Add quinoa and water. Bring to the boil and reduce heat to low.
Cover and simmer for 12 minutes or until the quinoa is tender and the water has absorbed. Set aside to cool slightly.
Place the quinoa, roast vegetables, chickpeas, basil and feta in a large bowl.
Toss gently to combine.
Drizzle with extra virgin olive oil and vinegar. Top with basil leaves.


 

Moroccan Lamb with kumara and raisins

 
 

2 tbsp olive oil
1.2 kg boned lamb shoulder,chopped
1 large brown onion, thickly  sliced
4 cloves garlic, crushed
2 tbsp ras el hanout or Moroccan spice mix
2 cups (500ml) chicken stock
1/2 cup (125ml) water
1 tbsp honey
2 medium kumara, chopped coarsely
400 g canned chickpeas , rinsed and drained
1 cinnamon stick
3 cardamom pods, bruised
1/2 cup raisins, halved
1/2 cup fresh coriander leaves, loosely packed
1/3 cup roasted almonds flakes

Heat half the oil in large frying pan.
Cook lamb, in batches, until browned. Remove from pan.
Heat remaining oil in same pan.
Cook onion and garlic, stirring, until onion is soft. Add spice mix and cook, stirring, until fragrant. Remove from heat.
Stir in stock, the water and honey.
Place kumara in 4.5-litre (18-cup) slow cooker. 
Stir in chickpeas, cinnamon, cardamom, lamb and onion mixture.
Cook, covered, on low, 6 hours.
Season to taste.
Stir in raisins and coriander.
Sprinkle with nuts to serve.

Suitable to freeze (without garnishes)

Serves 6

Recipe source: Australian Women's Weekly Slow Cooker: The Complete Collection

Creamy Vegetable Korma

 
 

So simple to make and simply delicious to eat.
This is a mild curry - Add extra korma paste to turn up the heat.

Combine paste, onion, garlic, stock, water, cream, carrots, potato, pumpkin and cauliflower in a 4.5 litre (18-cup) slow cooker. 
Cook, covered on low, for 6 hours.
Add squash and peas.
Cook, covered on high, for about 20 minutes.
Season to taste.
Sprinkle with nuts before serving.

Serve with basmati rice and top with plain yoghurt.

Serves 6

 

 

 

 

1/2 cup korma paste (Sharwoods preferred)
1 large brown onion, sliced thinly
2 cloves garlic, crushed
1/2 cup (125ml) vegetable stock
1/2 cup (125ml) water
300 ml (1⅓ cups) pouring cream
375 g chopped carrots
500 g baby potatoes, halved
375 g pumpkin, chopped coarsely
320 g cauliflower, cut into florets
6 medium yellow squash, quartered
1/2 cup frozen peas
1/2 cup roasted slivered almonds


Easy spinach and ricotta canneloni

 
 

750g fresh ricotta cheese
150g baby spinach leaves, chopped
4 fresh lasagne pasta sheets
2 cups Italian tomato pasta sauce
75g grated tasty cheese
60g baby rocket

Preheat oven to 180°C.
Place ricotta in a bowl with spinach. Stir to combine, seasoning with salt and pepper.
Cut lasagne sheets in half crossways.
Spread 1/8 of ricotta mixture along the centre of each piece.
Roll up to enclose filling.
Repeat with remaining ricotta mixture and lasagne sheets.
Spread half the tomato sauce over the base of a 6cm-deep, 20cm x 30cm (approx) ovenproof dish.
Arrange pasta tubes, seam side down, over sauce.
Spread with remaining sauce.
Sprinkle with cheese.
Bake for 30 minutes or until pasta is cooked and the top is golden brown.
Serve topped with rocket.

Serves 4

Indian Vegetable Curry

 
 

1 tbsp vegetable oil
1 leek, sliced thickly
1 brown onion, sliced thickly
2 cloves garlic, crushed
2 tsp black mustard seeds
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 1/2 cups vegetable stock
400 g can diced tomatoes
500 g kumara, chopped coarsely
2 large carrots, chopped coarsely
400ml canned coconut milk
375 g patty pan squash, quartered
400 g can chickpeas, rinsed and drained
155 g baby spinach leaves
1/2 cup coarsely chopped fresh coriander

Heat oil in large frying pan.
Cook leek, onion and garlic, stirring, until softened.
Add spices and cook, stirring, until fragrant.
Add stock and bring to the boil.
Pour stock mixture into 4.5-litre (18-cup) slow cooker.
Stir in undrained tomatoes, kumara, carrot and coconut milk.
Cook, covered on low, for 4 hours.
Add squash and chickpeas to curry.
Cook, covered on high, about 40 minutes or until squash is just tender.
Stir in spinach and coriander.
Season to taste.

Serves 6

 



 

Lamb korma pie

 
 

20 g butter
2 tbsp olive oil
600 g lamb fillets, chopped coarsely
1 medium brown onion, sliced thinly
2 clove garlic, crushed
2.5 cm (1-inch) piece (10g) fresh ginger , grated
1/4 cup (20g) roasted flaked almonds
1/3 cup (100g) korma paste
1/3 cup (80ml) chicken stock
1/2 cup (140g) yogurt
1 cup (120g) frozen peas
1 tbsp lemon juice
1/3 cup fresh coriander (cilantro) leaves, firmly packed
2 sheets ready-rolled puff pastry
1 egg, beaten lightly

Heat half the butter with half the oil in a large saucepan.
Cook the lamb in batches until browned. Remove from the pan.
Heat remaining butter and oil in same pan.
Cook onion, garlic and ginger, stirring, until onion softens.
Add nuts and paste, cook, stirring, until fragrant.
Return lamb to pan with stock and yogurt, simmer, uncovered, about 10 minutes or until sauce thickens. (Take care not to overcook the lamb)
Stir in peas, juice and coriander. Cool.
Lightly oil two 6-hole large muffin pans.
Cut two rounds (approx 13 cm) from opposite corners of each pastry sheet. Then cut two rounds(approx 10 cm) from remaining corners of each sheet.
Place the 12 large rounds in pan holes to cover bases and sides.
Prick bases with fork and refrigerate for 30 minutes.
Cover small rounds with a damp cloth and refrigerate.
Preheat oven to 200°C (180°C fan forced).
Cover pastry-lined pan holes with baking paper. Fill with dried beans or uncooked rice and bake for 10 minutes.
Remove paper and beans carefully from pan holes and cool.
Fill pastry cases with lamb mixture.
Brush pastry edges with egg and top pies with small pastry rounds, pressing edges to seal.
Brush pies with remaining egg and bake about 15 minutes. Stand for 5 minutes before serving.

Serve with mango chutney and raita.

Chicken and sweet corn soup

 

This soup is simple to make and delicious to eat and can be made almost entirely from pantry staples.  

 

Melt butter.
Add leeks and cook until softened.
Add chilli flakes and stir for 1 minute.
Add stock and bring to the boil.
Add tenderloins and corn kernels and cook over a gentle heat until chicken is cooked, (about 5-10 minutes).
Remove chicken and set aside.
Stir in creamed corn.
Using a stick blender, puree the soup, leaving some chunky pieces for texture.
Shred chicken and return to the pan.
Ladle into soup bowls, and garnish with  shallots and coriander.
Serve with crusty bread.

50g butter
2 leeks, washed and sliced
1/2 - 1 teaspoon chilli flakes (optional)
1 litre good quality chicken stock
1 400g can sweet corn kernels
500g chicken tenderloins
1 400g can creamed corn
salt and pepper
shallots to garnish
fresh coriander leaves

 

Broccolini and bacon tart

 
 

2 sheets frozen shortcrust pastry, thawed
4 short-cut bacon rashers, thinly sliced
65g (3/4 cup) coarsely grated cheddar
1 bunch broccolini, trimmed
4 eggs
125ml (1/2 cup) cream

Lightly grease a 12 x 34cm silicone or non-stick tart tin and line with pastry. 
Trim any excess and place in fridge for 30 minutes to rest.
Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden.
Transfer to a plate.
Preheat oven to 200°C.
Line the pastry case with non-stick baking paper and fill with pastry weights or rice.
Bake for 15 minutes.
Remove the paper and weights and bake for a further 5 minutes or until pastry is lightly golden. 
Reduce oven temperature to 160°C.
Place the tin on a baking tray. 
Sprinkle half the bacon and half the cheddar over the pastry case. 
Arrange the broccolini on top. 
Whisk the eggs and cream until well combined. 
Pour over the broccolini. 
Sprinkle with remaining bacon and cheddar. 
Bake for 35 minutes or until just set.

Serves 4



 

Vegetable and lentil curry

 
 

2 teaspoons vegetable oil
1 medium red onion, cut into wedges
1 garlic clove, crushed
2 tablespoons mild curry paste
1 medium red capsicum, cut into 3cm pieces
300g cauliflower, cut into small florets
150g button mushrooms, quartered
2 baby eggplant, sliced
400g can crushed tomatoes
1 cup vegetable stock
150g green beans, trimmed
400g can brown lentils, drained, rinsed
Fresh coriander leaves and steamed rice, to serve

Heat oil in a  large saucepan over medium-high heat.
Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until tender.
Add curry paste. Cook, stirring, for 1 minute or until fragrant.
Stir in capsicum, cauliflower, mushroom, eggplant, tomato and stock.
Bring to the boil.
Reduce heat to medium.
Simmer, covered, for 10 to 12 minutes or until vegetables are tender.
Add beans and lentils and cook for 3 minutes or until beans are tender and lentils heated through.
Sprinkle with chopped coriander and serve with rice.

Serves 4 

Recipe credit taste.com

Baked Risotto with Chicken and Asparagus

 
 

Preheat oven to 180c.
Heat 1 tablespoon of oil in a large flameproof casserole dish or pan over high heat.
Add the chicken and cook, stirring frequently, for 3-4 minutes, or until golden brown.
Remove from pan and set aside.
Add remaining oil and the onion to the casserole and cook, stirring occasionally for 5 minutes, or until the onion is soft.
Add garlic and lemon zest and cook, stirring, for 30 seconds.
Add rice and stir to coat in the oil.
Add stock and bring to the boil, stirring occasionally.
Cover the dish with lid and place in the oven for 15 minutes.
Add asparagus and return the chicken to the pan.
Bake for a further 3-4 minutes, or until the asparagus is bright green and just tender.
Stir in parmesan and season with salt and pepper.

Serves 3-4 (Double quantities for large families or big appetites)

Serving suggestion: For extra vegetables, add some chopped and seasoned baked pumpkin and fresh spinach leaves. Stir through before serving.

 

2 tablespoons olive oil
500g boneless chicken breasts, cut into 2cm cubes
1 onion, finely chopped
1 garlic clove, crushed
1 teaspoon finely grated lemon zest
250g arborio rice
700ml chicken stock
175g asparagus, sliced
35g (1/3 cup) grated parmesan cheese, plus extra to serve
sea salt
freshly ground black pepper


Slow-cooked chicken and chorizo casserole

 
 

1  teaspoon olive oil
6 chicken skinless thigh fillets,trimmed
2 chorizo sausages, thinly sliced
1 brown onion, roughly chopped
1 red capsicum, chopped
1 yellow capsicum, chopped
1 celery stalk, sliced
1 garlic clove, finely chopped
1 tablespoon plain flour
2 cups liquid chicken stock
400g can diced tomatoes
1 teaspoon dried thyme
Pinch of cayenne pepper (according to taste)
2 zucchini, sliced
I can corn kernels
1 cup medium-grain/arborio rice
Chopped parsley or coriander leaves, to serve

Heat oil in a large frying pan over medium-high heat. 
Add chicken and cook for 3-4  minutes each side or until just golden. 
Transfer to the bowl of a 5.5-litre slow cooker.
Add chorizo to frying pan. 
Cook, stirring for two minutes then transfer to slow cooker. 
Add onion to frying pan with capsicum, celery and garlic.
Cook, stirring often, for 5 minutes or until softened.
Add flour. and cook, stirring, for 1 minute. 
Transfer to slow cooker.
Add stock, tomato, thyme and cayenne pepper.
Stir to combine.
Cover with lid. 
Cook on low for 4 hours (or on high for 2 hours). 
Stir in zucchini, corn and rice. 
Cook, uncovered, on low for a further 1 hour or until chicken and rice are tender. 
Season with salt and pepper. 
Sprinkle with parsley or coriander and serve.

Serves 6
 

Cottage Pie

 
IMG_0496.jpg
 

1 tablespoon olive oil
2 cloves garlic, crushed
1 large brown onion, chopped finely
2 medium carrots, peeled and chopped finely
1kg beef mince
1 tablespoon worcestershire sauce
2 tablespoons tomato paste
2 x 425g cans chopped tomatoes
1 teaspoon dried mixed herbs
200g mushrooms, quartered
1 cup frozen peas
1kg sebago potatoes, peeled, chopped coarsley
3/4 cup hot milk
40g butter, softened
1/2 cup (50g) coarsley grated cheddar or mozzarella cheese

Heat oil in large saucepan. 
Cook garlic, onion and carrot, stirring, until onions softens.
Add beef; cook; stirring, about 10 minutes or until changed in colour.
Add sauce, paste, undrained tomatoes and herbs, bring to the boil.
Reduce heat; simmer, uncovered, about 30 minutes or until mixture thickens slightly. Stir in mushrooms and peas.
Meanwhile, preheat oven to moderate.
Boil, steam or microwave potato until tender; drain.
Mash potato in large bowl with milk and butter.
Pour beef mixture into deep 3-litre (12-cup) ovenproof dish; top with mashed potato mixture; sprinkle with cheese.
Bake, uncovered, in moderate oven about 45 minutes or until pie is heated through and top is browned lightly.

Reduce fat content by using lean mince, skim milk and reduced fat cheese

Cottage pie can be made up to 2 days in advance; keep, covered, in refrigerator. Reheat, covered, in moderately slow oven for about 40 minutes.
The pie can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating as above.

Serves 8

Beef Pasta Bake

 
 

Preheat oven to 200°C. Brush a 3-4L capacity freezer-proof baking dish with oil.
Heat the oil in a large saucepan over medium heat.
Add onion, garlic, bacon and chilli.
Cook for 5 minutes or until the onion is soft.
Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.
Stir in passata and basil.
Bring to the boil and reduce heat to low.
Cook for 15 minutes or until the sauce thickens slightly. Season with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain. Transfer to a bowl.
Stir the mince mixture into the pasta. Spoon into the prepared dish and top with cherry tomatoes.
Sprinkle with mozzarella and parmesan.
Bake for 15 minutes or until golden.

Freeze baked or unbaked covered in plastic wrap and foil.
Thaw in fridge before reheating in the oven.

Serves 6

Olive oil, to grease
2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
150g short-cut low-fat bacon, coarsely chopped
1 tsp chilli falkes (optional)
500g lean beef mince
700ml btl passata (tomato pasta sauce)
1/2 cup chopped fresh basil
500g dried tortiglioni or rigatoni pasta
250g cherry tomatoes
100g (1 cup) coarsely grated mozzarella cheese
20g (1/4 cup) finely grated parmesan

 


Spicy lamb and rice pilaf

 
 

Heat 1 tbsp of the oil in a saucepan over medium heat.
Cook the carrot, onion and garlic, stirring, for 2 minutes or until the onion is soft.
Add rice and and raisins and stir until combined.
Add stock and bring to the boil.
Reduce heat to low simmer, cover and cook for 15 minutes or until liquid is absorbed.
Set aside, covered for 5 minutes.

Meanwhile, rub combined curry powder and remaining oil over the lamb.
Heat a large non-stick frying pan over medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking.

Combine yoghurt, cumin and sugar in a small bowl.

Thinly slice the lamb across the grain.
Divide the rice among serving dishes. Top with the lamb, yoghurt and toasted almonds.

Serves 6-8

3 tbs peanut oil
4 carrots, peeled and grated
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 cup basmati rice, rinsed
2/3 cup raisins
1 litre liquid chicken stock
2 tbs almonds, toasted
1 tsp curry powder (see note)
8 - 10 lamb fillets, trimmed
1/4 cup fresh coriander leaves
1 cup natural yoghurt
1 tsp cumin
pinch caster sugar


Indian Chicken Curry

 
 

3 tbsp vegetable oil
1 tsp black mustard seeds
4 whole cloves
4 green cardamons pods, bruised
2.5 cm piece of cinnamon stick
3 whole star anise
8 curry leaves, crumbled if using dried
1 large onion, chopped
4 garlic cloves, crushed/finely chopped
2.5 cm piece of fresh root ginger-finely chopped/grated
4 tbsp mild Indian curry paste
1 tsp turmeric
1 tsp five spice powder
4 skinless/boneless chicken breasts-cut into bite-size pieces
400g tin of chopped tomatoes
200ml coconut milk
3 tbsp fresh coriander-chopped

 

Heat oil in a large heavy-based saucepan.
Add mustard seeds, cloves, cardamom pods, cinnamon stick, star anise and curry leaves.
Fry over low heat until the mustard seeds start to pop.
Add the onion, garlic and ginger and fry, stirring frequently, for 5 mins. 
Add the curry paste, turmeric and five spice and fry for 2 mins, stirring. Add the chicken and cook, stirring, until sealed.
Stir in the tomatoes, coconut milk and salt. 
Simmer for 10-15 mins, stirring frequently, until the chicken is cooked through.
Remove from heat and stir in coriander.
Serve with basmati rice.

Serves 4-6

Suitable to freeze once cooled.
 

Easy chicken and chorizo paella

This dish is full of flavour, easy to prepare, and suitable to freeze. 

 
chorizopaella.jpg
 

Heat the oil in a large deep pan over high heat.
Add garlic, onion and chorizo and cook for
4–5 minutes or until browned.
Add rice, stirring until combined.
Add stock and tomato and bring to the boil.
Reduce heat to low, cover, and cook for a further 15 minutes or until stock is absorbed and rice is cooked.
Stir through the coriander and feta to serve.
Serves 6-8

1 tablespoon olive oil
2 cloves garlic, crushed
2 brown onions, chopped
4 good quality chorizo sausages, sliced
2 cups medium-grain rice
4 cups (500ml) chicken stock
2 x 400g can crushed tomatoes
200g feta, crumbled
1 cup coriander leaves, chopped

Mexican Beef Lasagne

 
 

1 tablespoon olive oil
1 medium brown onion, finely chopped
600g lean beef mince
I complete burrito or quesadilla meal kit*
400g can red kidney beans, drained, rinsed
2 medium tomatoes, finely chopped
1/4 cup pickled jalapeño chillies, chopped** 
1 1/3 cups reduced-fat grated tasty cheese
guacamole and sour cream to serve (optional)

*Kit contains 8 corn tortillas, seasoning and salsa
** Omit chillies if cooking for young children

Preheat oven to 180°C
Lightly grease a deep, 20cm square ovenproof dish.
Heat oil in a large frying pan over medium-high heat. 
Add onion. Cook, stirring, for 3 minutes or until soft. 
Add mince and cook, stirring with a wooden spoon to break up mince, for 4-5 minutes or until browned. 
Add seasoning, beans and 1/3 cup cold water. 
Cook, stirring, for 2 to 3 minutes or until mixture has thickened.
Place 2 tortillas, trimming to fit, in prepared dish. 
Spread one-third of mince mixture over tortillas. Sprinkle with one-third of the tomato and jalapeños and 1/3 cup cheese. 
Repeat layers, ending with tortillas. 
Spread salsa over tortillas and top with remaining cheese. 
Bake for 20 to 25 minutes or until golden. 
Cut into pieces. 
Serve with guacamole and sour cream.

Suitable to freeze sealed in plastic wrap and covered with a double layer of foil.
To reheat, remove foil and plastic wrap, then re-cover with foil. 
Bake for 30 to 40 minutes or until heated through. 

Barley and Roast Pumpkin Salad

 
 

Delicious on its own, this salad also makes a great side dish.
It can be eaten cold and is perfect for the lunch box.

1 cup pearl barley
700g butternut pumpkin, peeled, chopped
1 tbs honey
2 tsp olive oil
100g baby spinach
120g good quality goat's cheese, crumbled
1 bunch fresh asparagus, chopped and blanched

Place barley and 4 cups cold water in a saucepan over high heat. 
Bring to the boil and reduce heat to low. 
Simmer for 30 - 40  minutes or until tender and liquid is almost absorbed. 
Drain. 
Rinse under cold water and drain. 
Transfer to a salad bowl.
Meanwhile, preheat oven to 180°C  
In  a bowl, toss pumpkin pieces in combined oil and honey.
Season with salt and pepper and place on baking tray. 
Roast for 25 to 30 minutes or until golden and tender. Set aside to cool.
Add pumpkin to barley along with asparagus, goat's cheese and spinach leaves. Toss gently to combine.
 

Lemon Slice

 
 

1/2 cup sweetened condensed milk
100g butter
200g digestives or granita biscuits
1 cup desiccated coconut
2 teaspoons finely grated lemon rind
2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice

Grease a 15.5cm x 25cm lamington pan and line base and sides with baking paper.
Place condensed milk and butter in a small saucepan over medium heat.
Cook, stirring, for 5 minutes or until smooth and combined.
Remove from heat.
Use a food processor to process biscuits to fine crumbs. 
Transfer to a bowl and add coconut and lemon rind. Stir to combine. 
Add hot butter mixture and mix well. 
Press mixture over the base of prepared pan. 
Cover and refrigerate for 1 - 2 hours or until firm.
For lemon icing:
Sift icing sugar into a bowl. 
Add butter and lemon juice and beat until smooth and combined.
Spread icing over slice.
Stand at room temperature for 30 minutes or until icing has set.
Cut into squares to serve.
 

Raspberry and banana bread

 
 

Preheat oven to 150°C.
Brush a 10 x 20cm loaf pan with melted butter. 
Line base and sides with non-stick baking paper.
Sift the combined flour into a large bowl.
Add sugar, coconut and cinnamon.
Make a well in the centre.
Add the eggs, banana, oil and vanilla. Stir until just combined.
Gently fold in the raspberries.
Pour mixture into prepared pan. 
Bake for 90 minutes or until a skewer inserted into the centre comes out clean.
Set aside in pan for 20 minutes to cool before turning onto a wire rack.
Serve slices as they are or with a dollop of fig jam or marmalade.
 

Melted butter, to grease
200g (1 1/3 cups) self-raising flour
150g (1 cup) plain flour
150g (2/3 cup) brown sugar
20g (1/4 cup) desiccated coconut
1 teaspoon ground cinnamon
3 eggs
4 ripe bananas, mashed
160ml (2/3 cup) vegetable oil
1 teaspoon vanilla extract
3/4 cup fresh or frozen raspberries
100g butter, at room temperature, chopped
45g (1/4 cup) pure icing sugar
85g (1/4 cup) fig jam