Red cabbage, red onion and pear salad

Red cabbage, red onion and pear salad

Ingredients (6 servings) 3 cups shredded red cabbage 1 small red onion, thinly sliced 3 pears, core removed, thinly sliced ¼ cup (40g) pine nuts (or any nut of choice) 2 tablespoons olive oil 2 tablespoons white wine vinegar 2 teaspoons wholegrain mustard salt and cracked black pepper Method Combine the cabbage, onion and pear…

Mushroom and mixed herb omelette

Mushroom and mixed herb omelette

Ingredients (2 servings) 40g butter 200g button mushrooms, sliced 1 garlic clove, crushed 2 teaspoons finely chopped fresh basil 2 tablespoons finely chopped fresh flat-leaf parsley leaves 1 teaspoon finely grated lemon rind 4 eggs 50g feta, crumbled Method Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat. Add mushrooms. Bake…

Traditional beef chilli

Traditional beef chilli

Ingredients (4 servings) 800g beef chuck or blade steak, cut into 3cm pieces 1 onion, coarsely chopped 3 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon ground chilli ¼ teaspoon ground paprika 4 cups (1L) Beef stock 2 x 400g cans whole tomatoes 400g can red kidney beans, rinsed and drained salt and cracked…

Healthy Soup

Healthy Soup

Ingredients (makes 5½ liters) 1 bunch shallots, thinly sliced 1 bunch celery, leaves included, finely sliced 3 small green capsicum, finely chopped 3 medium tomatoes, finely chopped 4 large carrots, finely chopped 300g green beans, trimmed, chopped 30g packet Vegetable Soup mix 2 cups (500ml) water 3 cups (750ml) Chicken stock 2 x 810g cans…

Pumpkin, spinach and brie frittata

Pumpkin, spinach and brie frittata

Ingredients (4 servings) 800g butternut pumpkin, peeled, seeded, cut into 2cm cubes 2 tablespoons olive oil 12 Eggs ½ cup (125ml) Thickened Cream 120g baby spinach leaves, finely shredded 200g brie, thinly sliced 120g baby rocket leaves Method Preheat oven to 200C. Line a baking tray with baking paper. Place pumpkin on the tray and…

Vegetable tagine with crispy chickpeas

Vegetable tagine with crispy chickpeas

Ingredients (8 servings) ¼ cup extra virgin olive oil 2 large red onions, cut into thin wedges 2cm piece fresh ginger, peeled, finely grated 2 garlic cloves, crushed 2 teaspoons ground cumin 1½ teaspoons ground coriander 1 teaspoon ground turmeric ±1.5kg butternut pumpkin, peeled, cut into 4cm pieces 1 large (550g) eggplant, cut into 4cm…

Curried pumpkin and lentils

Ingredients (6 servings) 1 tablespoon vegetable oil 2 brown onions, finely chopped 3 garlic cloves, peeled, thinly sliced lengthways 2 x 7cm cinnamon sticks 3 large fresh green chillies, thickly sliced 1 tablespoon black mustard seeds 3 teaspoons ground cumin 3 teaspoons ground turmeric 500g butternut pumpkin, peeled, deseeded, cut into 4cm pieces 305g (1½…

Roasted tomato and lentil soup

Roasted tomato and lentil soup

Ingredients (6 servings) 1.5kg ripe tomatoes, halved lengthways 1 tablespoon balsamic vinegar ¼ cup olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 tablespoons tomato paste 6 cups Chicken Stock 1½ teaspoons brown sugar 400ml can brown lentils, drained, rinsed 2 tablespoons basil leaves, finely chopped ½ cup Greek Style Yogurt Method…

Mushroom & tomato frittata

Mushroom & tomato frittata

Ingredients (2 servings) 30g unsalted butter 200g brown mushrooms, thickly sliced 2 ripe tomatoes cut into wedges 4 eggs 75g mature cheddar, coarsely grated ½ cup flat-leaf parsley leaves Method Preheat the grill to high. Melt 20g of the butter in a non-stick frypan over medium heat. Add the sliced mushrooms and tomato wedges, and…

Lamb & chickpea soup

Lamb & chickpea soup

Ingredients (6 servings) 2 red onions 2 stalks celery 2½ tablespoons olive oil 3 cloves garlic 2cm piece ginger 400g can chickpeas 400g can lentils 1 cinnamon quill 1½ teaspoons ground cumin ½ teaspoon paprika ½ teaspoon ground turmeric 400g can cherry or diced tomatoes 450g lamb chump chops ¼ bunch coriander ¼ bunch flat-leaf…