Lentil bolognese with cauli mash

Red onion
Mushrooms
Garlic
Passata
Rosemary
2 tins lentils
Tbsp balsamic

Parsley

Cauli mash

Harissa tomato soup

enough for: 2
takes: 20 minutes
2 onions
1 jar tomato passata (700mL)
1 can coconut cream
2 tablespoons harissa (optional)
2 handfuls hazelnuts, roasted

1. Heat a little oil in a medium saucepan. Dice onion and add to the pot. Cover and cook on a medium heat, stirring every few minutes until the onion is soft but not browned. About 10 minutes.

2. When the onion is soft, add the passata / puree (not concentrated tomato paste) and coconut cream. Bring to the boil and simmer for 5 minutes to allow the flavours to mingle.

3. Remove from the heat and puree using a stick blender or regular blender. Add harissa. Taste and season with salt, pepper and more harissa if needed.

4. To serve, divide between two bowls and top with roasted hazelnuts.

pumpkin chickpea soup

1 onion
2 garlic cloves
1 tsp cumin
1/2 tsp coriander
1L veg stock
1kg chopped pumpkin
1 tin chickpeas

Serve hot or chilled with cream.

Orange tomato soup

1 onion

2 cloves garlic

500g tomato (equivalent 1 tin plus two Romas)

1/4 cup freshly squeezed OJ

Couple strips orange peel

1 potato

2 cups chicken stock

Remember to remove peel before puréeing.

Basil (or Thai basil even better!) to finish.

"Pepperoni" chickpeas

400g can chickpeas, rinsed & drained

1 tsp onion powder

1 tsp fennel seeds

1 tsp black mustard seeds

2 tsp smoked paprika

1 tsp chilli flakes

Pinch salt

2 Tbsp EVO oil

Bake at 200C for 20 or 25 minutes. Sprinkle on a pizza.

Anchovy mustard dressing for broccoli salad

Fry 1 clove of garlic, 1/2 red chilli & 4 decent sized anchovy fillets in O oil then mix into 1 Tbsp Dijon mustard & 1/2 Tbsp white wine vinegar.

Served with steamed broccoli, salad leaves & soft boiled egg.

Roast carrot pizza sauce

450g carrots, diced

1 red onion, cut into 8ths

1 Tbsp Harissa

Roast salted carrots & onion till soft. Blend with Harissa & 1/4 cup water (or more) till paste forms.

Used on cauliflower pizza with mushrooms and haloumi.

Chipotle butternut & silverbeet enchilada casserole

6 serves:

1 medium butternut pumpkin, 1 inch dice & roasted with oil & salt

5 large silverbeet leaves, sliced

1 can black beans

6 tortillas, halved

Block of cheddar

1 brown onion, diced

3 cloves garlic

2 tinned chipotles in adobo sauce

2 tsp cumin

2 tsp sugar

800g tin tomato

Oven to 220C fan.

Spread some sauce in lasagna dish & layer with 3 tortilla halves. Top with half the silverbeet, pumpkin, bean mixture. Sprinkle with cheese & spread with some sauce. Layer with 4 tortilla halves & then remaining silverbeet. Top with 5 tortilla halves, remaining sauce & cheese. Bake 20 minutes then turn off fan (use pizza setting) for another 10.

Spinach, white bean & taleggio pizza

Serves 2 or 4 as a starter

450g pizza dough (used 1/3 HFW's recipe)
2 to 4 teaspoons olive oil
1/4 cup cannellini beans
2 cloves garlic, minced
100g to 150g Taleggio cheese
Parmesan cheese
4 handfuls fresh spinach or baby spinach
 
Preheat the oven to 250°C. Place a baking sheet on the rack to heat with the oven. Heat the oven for at least 30 minutes before baking.

Roll out the dough and transfer it to baking paper. Spread a couple teaspoons of olive oil over the dough, then evenly scatter the white beans and garlic over top. Slice or pinch off pieces of the Taleggio and scatter them over the pizza, then grate a little Parmesan over the pizza.

Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper, and set aside. Gently shuffle the pizza onto the baking sheet. Gently mound the spinach leaves in the centre of the pizza. Close the oven and cook for 10 or 15 minutes, until the crust is brown on the edges and the spinach is wilted.

Could try with cauliflower base?

Roast cinnamon pumpkin

4 serves:
1/2 jap pumpkin
100ml O oil
2 tsp ground cinnamon
1 cup plain yoghurt
Juice of 1/2 lemon
4 Tbsp pine nuts, toasted
1 red chili, sliced
Coriander leaves

Heat oven to 200C.

Cut pumpkin into moons & toss with oil, cinnamon & salt. Bake 30 to 40 minutes or until soft.

Drizzle with yoghurt, sprinkle with pine nuts, chili, coriander and finish with lemon juice.

White beans with lemon, spinach & hazelnuts.

2 people:

2 tins cannelinni beans

Zest of 1 lemon, juice of half

2 big handfuls baby spinach

3 Tbsp sour cream

2 handfuls hazelnuts

Toast hazelnuts at 180 (about 10 minutes).

Put beans, lemon & spinach in saucepan over low heat. Stir to heat through & wilt spinach. Stir in sour cream, salt & lots of pepper. Sprinkle with chopped hazelnuts.

BBQ carrot salad

ENOUGH FOR 4

1 bunch baby carrots

1 Tbsp balsamic vinegar (caramelised even better)

1 Tbsp soy sauce

2 Tbsp EVO oil

4 handfuls mixed salad leaves

100g fresh goats cheese (or cottage)

1. Heat BBQ.

2. Meanwhile trim and discard carrot tops. Halve carrots lengthwise.

3. Rub with a little oil.

4. Cover and cook for 5-6 minutes or until carrots are a little burned and charred in places.

5. Meanwhile, combine balsamic, soy and 2-3 tablespoons extra virgin olive oil.

6. Turn the carrots and cook for another minute or until cooked to your liking.

7. Scatter leaves over a serving platter. Top with hot carrots, drizzle with dressing and finish with little chunks of the cheese

Pumpkin curry

2 BIG serves:
1 Tbsp garam masala

1/2 tsp chilli flakes

1 tin tomatoes

165ml tin coconut milk

Salt

1 tin chickpeas

1/4 kent pumpkin, roasted w chilli & cumin seeds
1/4 cauliflower, riced

1. Heat a little oil in a medium frying pan. Add spices and cook for about 20 seconds.
2. Add tomatoes and simmer for 5 minutes or until the sauce has reduced a little.
3. Stir in chickpeas and coconut milk. Taste and season.
4. Add butternut chunks and bring back to a simmer.
5. Serve on bed of steamed cauliflower rice

Onion & white bean bake

For 4 as a side:
3 brown onions, sliced
2 tins cannellini beans, drained & rinsed
4 sprigs thyme, leaves picked
90g cheddar cheese
1/3 cup chicken/veg stock (optional)

Oven at 200C. Slice onions and fry in oil until soft & golden brown. Stir through thyme leaves & layer in casserole with beans and cheese, finishing with cheese. Pour over stock (if remembered.) Bake about 25 minutes, until golden.

Roast Brussel sprouts

300g brussel sprouts
Olive oil
2Tbsp fish sauce
1 Tbsp sherry or rice wine vinegar
pinch sugar
1/2 tsp chilli flakes
Small handful pinenuts

1. Preheat oven to 200C and get an oven-proof skillet or frying pan on a high heat.

2. Trim the bases of your sprouts and halve lengthwise.

3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good.

4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down.

5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar.

6. Toss hot brussels sprouts in the dressing and serve with pinenuts, if using.

(Also works with can of lentils stirred through.)

Spinach, yoghurt & chickpea salad

For 4 serves:

3/4 cup Greek yoghurt

1/4 cup EVO oil

1/2 small red onion, finely sliced

1/2 clove garlic, grated

Zest & juice of a lemon

Pinch salt

2 tins chickpeas, washed & drained

Bag of baby spinach

2 handfuls flaked almonds, toasted

Mix yoghurt, oil, garlic, onion, lemon juice & zest, pinch of salt. Stir in chickpeas. Lay onto spinach bed, sprinkle with almonds & drizzle with extra EVO oil.

Broccoli & parmesan soup

2 heads broccoli, chopped including tender stalks
1 small piece of parmesan rind, optional, + shaved parmesan to serve
1 tablespoon soy sauce
1 tablespoon lemon juice

1. Bring 2 cups water to boil in a medium saucepan.
2. Add broccoli, parmesan rind, if using and soy sauce.
3. Cover and simmer rapidly for about 8 minutes or until broccoli is tender.
4. Puree in the saucepan with a stick blender until smoothish.
5. Taste and season with salt, pepper and lemon juice. Serve with extra parmesan sprinkled over the top or stir through & pop a fried egg on top.

Cabbage & yoghurt salad

6 tablespoons natural yoghurt
2 tablespoons lemon juice
1/4 small clove garlic very finely chopped
1/4 small white cabbage

1. Whisk together yoghurt, garlic and lemon. Season generously.
2. Remove outer leaves from the cabbage and slice the remaining cabbage as finely as possible.
3. Toss cabbage in the dressing. Serve now or keep in the fridge until you’re ready.

Would go really well with a rich tomatoey curry.

Jeff's Middle Eastern lentils

Serves 4:
6 tbsp olive oil
6 onions, halved and finely sliced
3 garlic cloves, minced
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice
5 cups water or vegetable stock
1 1/2 cups brown lentils, washed and drained
1 cup rice, washed and drained
1 cup plain yoghurt
Fresh mint sprigs, to garnish

Heat 2 tablespoons oil in large saucepan over medium heat.

Add one onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.

Add water (or stock) and lentils and bring to the boil. Reduce heat to low and simmer for 10-15 minutes. Stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice and lentils are tender, about 15 minutes.

Season well with salt and pepper.

Meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 minutes.

Arrange rice and lentils on a platter and sprinkle with caramelised onion. Serve with yoghurt and mint.

Roasted broccoli

1 head of broccoli

3 cloves garlic, minced

ginger (optional) minced

red chili, chopped (or dried)

Olive oil

1 Tbsp tahini
1/2 tin chickpeas (optional)

Slivered almonds

Oven at 200C.

Toss broccoli in remaining ingredients (except almonds) & roast 15 minutes. Add almonds in last 7 minutes.