Fish with ratatouille

Ingredients (4 servings) 4 white fish fillets (Hake) 250g cherry tomatoes, halved 1 green capsicum, seeded and thinly sliced 1 red capsicum, seeded and thinly sliced 1 clove garlic, crushed 1 onion, sliced 1½ tablespoons torn basil 3 teaspoons balsamic vinegar Method To make ratatouille heat 2 tablespoons oil in a large saucepan over medium…

Rich beef goulash

Rich beef goulash

Ingredients (4 servings) 2 tablespoons olive oil 750g gravy beef, trimmed, cut into 3cm cubes 1 large brown onion, finely chopped 2 garlic cloves, crushed 200g button mushrooms, quartered 2 large red capsicums, cut into 2cm pieces 2 tablespoons plain flour 2 tablespoons sweet paprika 2 dried bay leaves 2 cups Beef stock 400g can…

Baked fish with tomatoes, olives and capers

Baked fish with tomatoes, olives and capers

Ingredients (4 servings) 4 x ±175g hake fillets (or any other firm skinless white fish), skin removed 250g cherry tomatoes, halved 100g pitted black olives 2 tablespoons capers, rinsed, drained 4 thyme sprigs 2 tablespoons olive oil 1-2 tablespoons balsamic vinegar 2 cups mixed salad leaves, to serve Method Preheat the oven to 200°C. Place…

Tomato and onion baked fish

Tomato and onion baked fish

Ingredients (4 servings) 1/3 cup olive oil 1kg brown onions, halved, thickly sliced 700g bottle tomato passata (see passata recipe) 1 tablespoon caster sugar 4 x 150g skinless firm white fish fillets (Hake) Steamed Basmati or Brown rice, green beans and small fresh basil leaves, to serve Method Heat ¼ cup oil in a large…

Passata Recipe

Passata Recipe

Ingredients (makes about 1ltr.) 15 Fully ripened medium to large tomatoes, halved. 1 Large, finely chopped red onion. 2 tbls Olive oil 4 Pealed and chopped cloves of garlic. 1 tbls Finely chopped basil 1 Desert sp Sundried tomato paste 1 Desert sp Tomato puree. 1 tsp Course ground black pepper Salt to taste Method…

Butterbean soup

Butterbean soup

Ingredients (4 servings) 2 tablespoons olive oil 1 brown onion, chopped 2 garlic cloves, crushed 4 tomatoes, roughly chopped 3 stalks celery (including leaves), chopped 400g can butterbeans, drained, rinsed 3 cups Chicken stock (substitute with vegetarian stock for a vegetarian soup) 3 teaspoons rosemary leaves, chopped 100g green beans, trimmed, thinly sliced ½ cup…

Tomato & borlotti bean soup

Tomato & borlotti bean soup

Ingredients (4 servings) 1 tablespoon olive oil 1 brown onion, coarsely chopped 2 celery sticks, ends trimmed, thinly sliced 1 carrot, peeled, finely chopped 2 garlic cloves, crushed 1 x 400g can diced tomatoes 1L (4 cups) Vegetable stock 1 x 400g can borlotti beans, rinsed, drained 1/3 cup chopped fresh continental parsley Method Heat…

Zucchini, sweet potato & feta frittata

Zucchini, sweet potato & feta frittata

Ingredients (4 servings) ±700g sweet potato, peeled and cut into 2-3cm cubes 3 tablespoons olive oil 2 tablespoons balsamic vinegar 2 medium zucchini, ends trimmed, coarsely grated 125g feta, crumbled ¼ cup basil leaves, shredded ± 80g salad mix 6 tomatoes, quartered lengthways 1 onion, chopped 6 eggs, lightly beaten Method Preheat oven to 200°C…

Cabbage rolls

Cabbage rolls

Ingredients (4 servings) 1 tablespoon olive oil 1 small brown onion, finely chopped 1 small carrot, finely chopped 2 garlic cloves, crushed 400g beef mince ¼ cup Beef stock 2 tablespoons tomato paste 400g can diced tomatoes 100g chargrilled red capsicum (Bell peppera), finely chopped 1/3 cup finely chopped fresh basil leaves 12 large cabbage…

Spicy roast tomato salsa

Spicy roast tomato salsa

Ingredients (6 servings) 3 x 250g punnets grape tomatoes, halved ½ small red onion, finely chopped 1 teaspoon chopped fresh red chilli Pinch of caster sugar Method Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Place the tomato, cut-side up, in a single layer, on the lined tray. Bake in…