recipe: Pea & Basil Fettuccine

This recipe is perfect for a week night, it takes you less than half an hour to have it ready and its full of green goodies for your health.

Serves 4: 400g fresh fettuccine (you can use other pasta), 1 1/2 cups frozen peas, 1 bunch asparagus cut into 3 cm pieces, 1 lemon - both juice and zest, 1 1/2 tbsp olive oil, 1/4 cup basil. 1 red chili chopped, 2 garlic cloves finely chopped, salt & pepper to taste

1. Heat water in a sauce pan. Bring to a boil, add asparagus and cook for about 5 minutes.
2. In a fry pan add 1 tbsp olive oil and fry garlic, chilli and lemon zest until fragrant. Reserve.
3. Add the pasta to the sauce pan and cook for about 2 minutes, add peas, cook for another 2 minutes, remove from heat and drain.
4. Add pasta, peas and asparagus to the fry pan and mix well to coat.
5. Place pasta in a large bowl, add basil, remaining olive oil and lemon juice. Season with salt and pepper and serve.

recipe: Gnocchi with Herbs

This is what you can call a 'no-cooking recipe' really, you just have to chop up some stuff, boil some water, and that's it really...and the result is amazing..I was very impressed with the flavours and will definitely repeat this one!

Serves 4 (as a side or small meal):
500g fresh gnocchi, 3 garlic cloves crushed and thinly chopped, 4 tbsp chopped parsley, 3 tbsp chopped coriander, 1 tbsp chopped basil, 2 tbsp pine nuts, 1 tbsp olive oil, juice of 1 lemon, salt and pepper

1. In a bowl (or mortar and pestle), mix chopped herbs, garlic, pine nuts, oil and lemon juice. Crush everything well and set aside; (you can use a food processor as well)
2. In a sauce pan, heat some water and bring to a boil, add gnocchi and cook until water comes back to a boil. Drain and set aside;
3. Add another tsp olive oil to the same pan, in low heat, add herb mixture, gnocchi and stir to coat. Serve as a side, or as main with some green salad.

Although its full of starch and carbs, it was soooo good I'm salivating just thinking about it. Enjoy!

recipe: Eggplant & Tuna Pasta Rolls

This recipe is a bit of a breakthrough for me, first because I made it up as I was going, second, because I have introduce some cheese in it...i know, first time ever!, light cream cheese, but, nevertheless the thing that puts me off in most dishes in restaurants. I must say, I was very happy with it, and as you can see from the picture, the excitement was obvious from mr, husband!

Serves 4:
2 large eggplants thinly sliced lengthways, 3 small cans of tuna drained, 1 red onion finely chopped, 1 green capsicum finely chopped, 2 tbsp light cream cheese, 2 tsp olive oil, 3 garlic cloves thinly sliced, 1x400g can crushed tomatoes, 1/4 cup white wine, 1/4 cup water, chopped basil, 3 fresh lasagne sheets, salt and pepper


1. Pre heat the grill in your oven and line a baking tray with baking paper. Slice your eggplants lengthways really thin, place them in the baking tray, spray or brush some oil and grill for about 3-4 minutes on each side. (time depends on your oven, so keep an eye on it). Set aside;

2. In a small bowl mix tuna, 1/4 chopped onion, 1/4 chopped capsicum, cream cheese and reserve;

3. Heat the oil in a sauce pan, add remaining onion, garlic and capsicum and cook until soft. Add wine, crushed tomatoes, water and simmer for about 10 minutes. Season with salt and then blend with a mixer (optional). Add basil and reserve;

4. Pre-heat the oven to 200C. Start filling the eggplant - place the filling in the middle of each slice and just roll;

5. Place 1/5 of your sauce on the bottom of a deep baking plate and add eggplant roolls makin some space between them. Top with the lasagne sheets adjusting them to the shape of the eggplant and finally pour sauce over the pasta;

6. Bake for about 20 minutes uncovered and serve with some green salad.


Perfect!

recipe: Pasta salad with lentils and roasted veggies

Another really easy recipe and quite good in the end, serving only 2 this time:

1/2 cup risonni, 1/2 cup red lentils, 1 red capsicum, 1 zuchinni thinly sliced lengthways, 2 tomatoes chopped, 1 red onion chopped, 2 tbsp tomatoe puree, 1 vegetable stock cube, juice of half a lemon, 2 tbsp chopped parsley, salt & pepper

1. Pre heat your oven on grill;
2. Line a baking tray, place the chopped onion, sliced zuchinni and whole capsicum and grill for about 15 minutes turning at least once; ( you might need to grill capsicum for a little longer until its charred and soft - remove from oven and let cool)
3. Meanwhile, heat some water in a sauce pan and cook lentils for about 10 minutes. Remove them from pan, drain them and return them to the pan. Add enough water to cover, the pasta and stock cube and simmer covered until pasta is cooked through;
4. In a large bowl place chopped tomatoes, tomato puree and lemon juice. Mix well;
5. Add pasta and lentils, chopped parsley and mix again;
6. When capsicum has cooled down, peel, remove seeds and chop coarsely. Add to the bowl;
7. Finally add onion and zuchinni to the bowl, correct flavours and serve.

recipe: capsicum & Eggplant Lasagne

So, since we started this vegetarian phase we've realized we have to cook ahead in order to eat well all week and somehow lasagne has been a really easy option to have around...its easy, we can have 6 servings, plus its quite filling.

Serving 6: 5 fresh lasagne sheets, 2 eggplants thinly sliced lengthways, 4 red capsicums, 1 zuchinni thinly sliced lengthways, 1 brown onion chopped, 2 garlic cloves crushed, 1 tbsp olive oil, 1 bay leaf, 1 green capsicum diced, 2 x 400g cans diced tomatoes, 4 silver beet leaves sliced, 1/2 cup chopped parsley, pinch of dry thyme, salt and pepper

1. Pre-heat your oven to grill;
2. Place capsicums in a baking tray and grill turning every 6 minutes, until they are charred;
3. Place the eggplant and zuchinni slices in baking trays, brush with some oil and grill for about 5 minutes each side (or until slightly charred and soft);
4. Meanwhile heat the oil in a large sauce pan. Add onion, garlic and bay leaf and cook for about 5 minutes or until soft;
5. Add the green capsicum and cook for another 3/4 minutes. Add diced tomatoes, silver beet, plus 1/2 cup water and let simmer for about 10 minutes;
6. Add chopped parsley, thyme and season with salt and pepper;
7. When the capsicum is cold, peel them, remove seeds and halve them;
8. Brush a deep oven dish with some oil and place 1/4 of the tomato sauce on the bottom;
9. Top with 1 1/2 lasagne sheets and layer 1/2 of the roasted vegetables on top. Pour another 1/4 sauce and repeat the process. Finish with 2 lasagne sheets topped with the remaining sauce;
10. Bake in the oven covered with foil for half an hour (200C) and then another 10 minutes uncovered;
Serve with a green salad.

recipe: Pumpkin and Mushroom lasagne

This recipe takes a bit of time, but its a nice twist on traditional lasagne and perfect for Sunday dinner.

For 6 serves, you will need:
250 g fresh lasagne sheets, 1.5kg pumpkin, 750g mushrooms, 1/2 tbsp chopped sage, 3 shallots, 3 garlic cloves crushed, 1 tbsp dijon mustard, salt & pepper, 3/4 cup skim milk, 3/4 cup water

1. Pre-heat the oven to 200C.
2. Half the pumpkin and place one of the halves in the oven, cut side down for about 40 minutes or until quite soft;
3. Cut and peel the remaining pumpkin and chop it in small cubes. Slice the mushrooms thinly;
4. Heat a tsp olive oil in a large sauce pan and add half the garlic. When fragrant add mushrooms and pumpkin cubes stirring to coat. Cook for about minutes in low/medium heat or until pumpkin gets softer. Season, remove from heat and let cool.
5. In a small sauce pan add milk, water, thinly sliced shallots, remaining garlic and mustard, bring to a boil stirring and remove from heat to cool for a bit.
6. Remove flesh from oven roasted pumpkin and mash it in a large bowl with a potato masher. Season with salt and pepper, add the milk mixture and season again.
7. In a large oven proof dish lightly greased with oil, add 1 cup of the pumpkin sauce to the bottom. On top place 3 sheets of lasagne. Add 1 cup of the mushroom mixture and repeat the process 2 more times. Finish with a layer of pumpkin sauce;
8. Cover the tray with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
9. Serve with a green salad.

recipe: Eggplant Spaghettini

This recipe is really easy and I am sure it will be a hit, plus, it's really healthy and full of flavour.

It serves 4 (or 2 is you are not on a calorie control diet):
250g spaghettini or angel hair pasta, 1 small eggplant, 1 red or green capsicum, 2 tomatoes, 1 chicken stock cube dissolved in 1/2 cup warm water, 1 garlic crushed, 2 tbs olive oil, 1 tbs chopped basil, 1 tbs chopped dill, 1/4 tsp chilli flakes, salt & pepper

1. Heat the grill of your oven and line a baking tray with some baking paper or foil; 2. Slice the eggplant in 1 cm rounds and cut the capsicum in 8 pieces. Place them in the baking tray, drizzle half the oil over it and grill for a couple of minutes on each side, or until they are a bit charred;
3. In the meantime, crush garlic, chop tomatoes in small cubes;
4. When eggplant and capsicum are ready, let cool and chop in small pieces;
5. Heat remaining oil in a large fry-pan. Fry garlic for a couple of minutes, add tomatoes and cook for about 4 minutes in medium heat. Add eggplant and capsicum and stir to combine. Add chilli flakes, stock and let simmer for another 5 minutes;
6. Cook pasta in boiling/salted water, drain and divide among serving plates;
7. Add basil and chives to the sauce, correct flavours (I didn't add salt) and divide portions on top of pasta;
8. Top with freshly ground black pepper, a drizzle of olive oil (optional) and you are ready to go.

recipe: CHILI PRAWN & TOMATO PASTA

If you don't like spicy food, reduce the chili amount, it was enough for me...
Serves 4:

raw prawns shells removed and deveined (about 20), 4 cloves of garlic thinly sliced, 1 tbs olive oil, 1/2 teaspoon dried chili flakes, 5 tomatoes thinly chopped, 1/3 cup water, 375 g linguinni, a small bunch of chopped coriander ( i used a bit of chives from the garden as well)

1. Cook the pasta according to the packet instructions and reserve 1/3 cup of the cooking water.
2. Heat the oil in a large pan and fry the garlic together with the chili until fragrant (about 1 minute)
3. Add the prawns and cook stirring until coated.
4. Add the chopped tomatoes, water and simmer for a couple of minutes.
4. Finally add the chopped coriander (or parsley) and top with the pasta.

It was pretty good and an easy/ fast meal for a week night.

Risonni & Pea Salad

Again this was a dish that was thrown up in 15 minutes with stuff that was laying around my fridge, really quick and easy.

Serving 3 as a main:

250g Risonni (you can use other type of small pasta, or even pearl couscous), 2 cups of peas, 1 good handful of baby spinach and rocket leaves, some chopped parsley, olive oil, juice of 1 small lemon, salt & pepper.

1. Cook the risonni until its "al dente", add the peas and cook them together for a couple of minutes. 2. Rinse the spinach leaves and place them in a bowl.
3. Add the risonni and the peas, mix them well. 4. Season with olive oil, lemon juice, salt and pepper until the salad is of your liking.

recipe: TUNA LASAGNE

So, this is a "whatever you have in your fridge" kind of lasagne, plus it does not contain any cheese so basically is a very far related cousin of a real lasagne. You are free to use your own bechamel sauce and sprinkle stinky cheese all over it, but this is my version:

For 4 serves:

fresh lasagne sheets, 1 x 425 g can of tuna, 1 x 400ml can of crushed tomatoes, 400g lasta sauce with italian herbs (if you cant find it just use real herbs - basil, parsley, etc- I was CHEATING), 1 chopped onion, 1 chopped garlic clove, 1 chopped red capsicum, 1 tbs oregano, 1 tbs lemon juice, black pepper, "my bechamel sauce" (see Chicken & Leek Potato Bake)

1. Pre heat your oven to 160C.
2. Heat some olive oil in a dee sauce pan and add the chopped garlic and onion. Cook for about 5 minutes or until soft.
3. Add the capsicum and cook for another 3 minutes before adding the crushed tomatoes and the past sauce.
4. After adding the tomatoes, stir and add some water if needed. Rinse the tuna and add to the sauce. Let it simmer in low heat for about 15 minute sor until capsicum is cooked.
5. Add oregano and pepper. ( I didn't need any salt)
6. Prepare the bechamel sauce according to the "Chicken & Leek Potato Bake" recipe or add your own "white sauce".
7. Drizzle a bit of olive oil to the bottom of an ovenproof dish and start layering your lasagne. Lay a portion of lasagne sheets first, a layer of tuna sauce, another layer of pasta and some of the bechamel sauce. *add cheese here if you are doing that version
8. Repeat the layers, 2 o3 3 times depending of the size of your dish and pour the remaining bechamel on top of it.
9. Bake for 30-35 minutes and serve with a rocket salad.

recipe: SOY BRAISED BEEF WITH PASTA

I got a little busy the last couple of days so I'm going to leave you the recipe, but with no images, I'll post them later:

for 4 serves:
800 g beef cut into strips, 400 g dry fettucine, 1 cup red whine, 3/4 cup soy sauce, 1 (full) tbs of grated ginger, 1 tbs minced garlic, 15 cm orange rind peel, 5 cups chicken stock, 2 tbs sugar, 1 cinnamon stick, olive oil, dutch carrots

1. Place whine, stock, soy, ginger, garlic, cinnamon, sugar and orange peel in a sauce pan and bring it to a boil. When it boils, reduce heat and simmer for about 30 minutes.
2. Meanwhile heat the oil in a fry pan and cook the beef in batches.
3. Pre-heat the oven to 150C, and arrange the beef in an oven-proof dish.
4. Pour the sauce over the beef, cover with foil and cook for about 2 1/2 or 3 hours.
5. Serve with Fetuccine and steamed dutch carrots.

p.s. The longer you cook the tender the meat will get, and if you leave it to cool overnight and serve it the next day the flavours will blend perfectly.

This is a really easy recipe, but a bit time consuming so I'd recommend leaving it for a weekend or if you're having a dinner party.