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

Spicy ratatouille

Spicy Moroccan ratatouille.jpg

1 red onion, cut into wedges
600g butternut pumpkin, cut into 4cm pieces
400g eggplant, cut into 3cm pieces
3 zucchini, sliced into 3cm-thick rounds
1 punnet cherry tomatoes
1/3 cup olive oil
1 1/2 tablespoons Moroccan spice mix
I tsp chopped chillies (or to taste
1 x 400g cans diced tomatoes
400g can chickpeas, drained, rinsed
baby spinach leaves and good quality goats cheese, to serve

Preheat oven to 220°C.
Combine onion, pumpkin, eggplant, zucchini and tomato in a large roasting pan.
Drizzle with oil and sprinkle with spice mix and chopped chilli. Toss to combine.
Roast, turning vegetables occasionally, for 30 minutes or until golden.
Pour tinned tomato over vegetables and stir to combine. Bake for 15 minutes adding chickpeas for final 5 minutes of cooking.
Remove pan from the oven and let stand for 5 minutes before serving on a bed of spinach leaves and sprinkled with goats cheese.



Lamb Rigatoni Bake


500g dried rigatoni pasta
2 tsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
600g lean lamb mince
3 tomatoes, chopped
250g mushrooms, sliced
1 red capsicum, chopped
700g jar reduced salt tomato pasta sauce
1/2 cup frozen peas
100g baby spinach
3/4 cup reduced fat tasty cheese, grated
Green salad, to serve

Preheat oven to 180°C (160°C fan-forced).
Cook pasta in a saucepan of unsalted boiling water, according to packet instructions. Drain and cover. 
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat.
Add onion and garlic. Cook, stirring, for 3 minutes or until softened.
Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
Add tomatoes, mushrooms and capsicum. Cook for 3 minutes or until mushrooms are softened.
Add sauce, peas and spinach. Simmer for 2 minutes or until spinach is wilted.
Place pasta in a large 8-cup capacity ovenproof dish. Top with mince mixture. Sprinkle with cheese.
Bake, uncovered, for 20 minutes or until cheese is golden.
Stand for 5 minutes.
Serve with salad.

Chilli con carne


2 teaspoons olive oil
125g rindless bacon, roughly chopped
750g lean beef mince
2 medium brown onions, finely chopped
2 medium red capsicums, chopped
3 garlic cloves, crushed
1 long red chilli, chopped
2 tablespoons Mexican chilli powder
2 x 400g can chopped tomatoes
400g can red kidney beans, drained, rinsed
sour cream
avocado, chopped
corn chips
spinach leaves to serve (optional)

Note: If cooking for children, you may wish to reduce the amount of chilli used.

Heat oil in a large pan over medium heat. 
Add bacon and cook for 5 minutes or until crisp. 
Add mince and cook, stirring to break up mince, for 15 minutes or until browned.
Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. 
Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
Add tomatoes and 1 cup cold water. Bring to the boil. 
Reduce heat to medium-low. Simmer, partially covered, for 30 minutes.
Add beans and increase heat to medium. 
Cook for 15 minutes or until sauce has thickened. 
Serve topped with avocado, corn chips and sour cream. Or if transporting, pack toppings separately. Freeze, chilli mixture only.