INGREDIENTS:

- 300g fresh lasagne sheets

- 1/2 a butternut pumpkin, peeled, deseeded & thinly sliced

- 1 teaspoon maple syrup

- 1/2 teaspoon cumin seeds

- 1 large zucchini, sliced into discs

- 1 eggplant, sliced into discs

- 1 red capsicum

- 1 packet of frozen spinach (250g), defrosted

- 250g fresh ricotta

- 1/2 cup chopped parsley

- EVOO

- Salt

- 1/2 tin crushed tomatoes

- 200g cheddar or mozzarella cheese, grated

LENTIL BOLOGNESE LAYER:

- 1 brown onion, finely diced

- 1 clove garlic, finely diced

- 1 tin brown or green lentils, rinsed & drained

- 1 carrot, finely diced

- 4 mushrooms, finely diced

- 1 teaspoon smoked paprika

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric

- 1 teaspoon ground coriander seeds

- Salt

- 1/2 tin crushed tomatoes

WHITE SAUCE:

- 50g butter

- 1/2 cup flour

- 1 cup milk (more if required depending on thickness)

METHOD:

1. Pre-heat the oven to 180 degrees Celsius.

2. Line baking trays with baking paper and brush with olive oil. Place pumpkin, zucchini and eggplant slices on the trays, brush with olive oil and sprinkle with salt. Top the pumpkin with maple syrup and cumin seeds. Bake veggies in the oven for 40 minutes or until soft.

3. Place the capsicum in the oven whole for 45 minutes or until the skin has blackened and the flesh has softened. Once cooked, peel the skin off and remove the seeds.

4. Mix the ricotta with the chopped parsley and a pinch of salt. Set aside

5. To make the lentil layer, heat a large frying pan over medium-high heat and add a drizzle of olive oil. Add the spices and onions and cook until transparent. Add the garlic, carrots and mushrooms and stir for 5 minutes. Add the tomatoes and salt to taste. Stir until all veggies are soft.

6. To make the white sauce, melt the butter in a small saucepan over low-medium heat. Add the flour and stir for a few minutes. Get a whisk ready and slowly add the milk, whisking continuously. If the sauce gets thick quickly, gradually add more milk until desired consistency is achieved. Turn the heat off, add the cheese and stir until melted.

7. To assemble the lasagne, brush the baking dish with some olive oil and place one lasagne sheet on the bottom. Add the lentil bolognese, a sprinkle of cheese and top with another lasagne sheet. Next add the ricotta mix and spinach. Top with another lasagne sheet and layer the remaining roasted veggies with the grated cheese. Top with a final lasagne sheet and spread with the tomatoes and white sauce. Top with fresh thyme and coming seeds

8 Bake in the oven for 45 minutes or until the top is golden brown

Serves: 2

INGREDIENTS:

- 2 x 100-150g eye fillet steaks

- 3 tablespoons of EVOO

- 1 teaspoon lemon juice

- 1/4 cup finely chopped coriander

- 1/4 cup finely chopped parsley

- 1/2 clove of garlic, finely chopped

- 1/2 teaspoon cayenne pepper

- 1/2 teaspoon smoked paprika

- 1 teaspoon ground cumin

- Salt & Pepper

METHOD:

1. To make the Chimichurri sauce, place the herbs, garlic, lemon juice, salt, pepper and 2 tablespoons of EVOO in a bowl and mix together (alternatively you can place all ingredients in a food processor and blitz to a paste). Set sauce aside

2. In another small bowl add the spices, salt, pepper and the remaining EVOO. Mix well. Spread this paste over each side of the eye fillets

3. Heat a griddle pan over medium heat. Cook the steaks for 3-4 minutes each side or until cooked to your liking. Let steaks rest for a few minutes then cut into strips (again the grain of the meat).

4. Serve topped with the Chimichurri sauce, some cous cous or roast potatoes and a big salad. Add a few teaspoons of chimichurri sauce to the salad for flavour. 

Serves: 4

INGREDIENTS:

·      2 teaspoons lemon infused EVOO (extra virgin olive oil) plus extra for drizzling

·      1 brown onion, diced

·      2 cloves of garlic, crushed

·      2 x 400g tins of brown lentils, drained (or 3 cups of dried lentils, soaked)

·      2 carrots, finely diced

·      1 zucchini, finely diced

·      2 cups mushrooms, finely diced

·      1 tin crushed tomatoes

·      ½ bunch fresh parsley

·      3 teaspoons fresh thyme

·      1 teaspoon turmeric

·      2 teaspoons smoked paprika

·      2 teaspoons ground cumin

·      ½ bunch fresh coriander

·      Salt & pepper

·      200g pasta (50g dried pasta per serve)

·      150g parmesan cheese, grated

METHOD:

1.     Heat the EVOO in a large pan over medium heat. Cook the onion for a couple of minutes, then add the garlic. Add the carrot, zucchini and mushrooms and cook for 5-10 minutes, then add the lentils

2.     Stir in the tomatoes. Cover the pan and let it simmer for about 10 minutes, stirring occasionally

3.     Meanwhile cook the pasta according to packet instructions

4.     Add in the herbs, spices and salt and pepper to taste

5.     Serve over a bed of pasta and top each dish with 30g of parmesan, fresh coriander leaves and a drizzle of lemon infused EVOO

Serves: 4

INGREDIENTS:

- 400g Hoki filet, cut into strips

- 1 cup panko crumbs or Lupin Flakes

- 1/2 cup grated parmesan

- 1/2 cup chopped parsley

- Extra virgin olive oil

METHOD

1. Pre-heat oven to 180 degrees Celsius

2. Line a baking tray with baking paper

3. Combine panko crumbs or lupin, parmesan and parsley in a mixing bowl

4. Roll each strip of fish in the crumb mix and place on baking tray. Drizzle with olive oil

5. Bake in the oven for 10 minutes

6. Serve with roast potatoes and salad

SERVES: 5

INGREDIENTS:

MEXICAN SPICE MIX (recipe by the Intolerant Cooks - I had some leftover after making their beef enchiladas which were delish!) 

- 2tb Smoked paprika

- 2tb Sweet Paprika

- 1tb Ground cumin

- 1.5tb Ground coriander

- 1.5tb Dried oregano

- 1tb Dried chilli flakes

- 1tsp Ground black pepper

PASTA:

- 250g Dried pasta or 500g fresh pasta

- EVOO (Extra Virgin Olive Oil)

- Salt

- 2 Punnets cherry tomatoes

- 8 Shiitake mushrooms, sliced

- 125g Chorizo sausage, finely diced

- 2tb fresh oregano leaves

- 150g Parmesan cheese, grated

- Rocket & Balsamic vinegar, to serve

METHOD:

1. Pre-heat the oven to 200 degrees Celsius

2. Line a baking tray with baking paper, add the tomatoes, salt and EVOO and bake for 15-20 minutes or until soft and the skin has started to split

2. Bring a pot of salted water to the boil and cook the pasta. Drain.

3. Place a fry pan over medium-high heat and cook 2tb of the spice mix with the chorizo & mushrooms

4. Stir the roasted tomatoes, chorizo & mushrooms through the drained pasta. Add the fresh oregano leaves

5. Serve topped with rocket leaves dressed with EVOO & balsamic & 30g parmesan per person

Serves: 1

INGREDIENTS:

FISH:

- 150g fillet of Hoki

- 2 tablespoons lupin flakes

- 1 tablespoon fresh chives

- 1 tablespoon fresh basil, chopped

- 1 tablespoon fresh parsley, chopped

- pinch of salt

- 1 teaspoon black sesame seeds

- 2 tablespoons lemon infused extra virgin olive oil

COUS COUS:

- 1/4 cup cous cous

- 1/4 cup boiling water

- zest & juice of 1/2 an orange

- 1 teaspoon chives, chopped

METHOD:

1. In a flat dish, add the lupin flakes, fresh herbs, salt, sesame seeds and olive oil and mix well. Place the Hoki in the dish and pat the crumb evenly onto the fillet

2. Add the hot water to the cous cous and let stand for 5 minutes. Then add the orange juice, orange zest and chives and fluff up with a fork

3. Place a fry pan over medium heat (not too hot as the lupin with burn) and cook the Hoki for a few minutes each side or until cooked to your liking

4. Serve on a bed of the cous cous with a fresh green salad on the side

Serves: 5

INGREDIENTS:

- 1/2 cup salt reduced soy sauce

- 1/4 cup Mirin

- 1 tablespoon honey

- 1/4 cup extra virgin olive oil (alternatively you could use sesame or peanut oil for flavour)

- 1 3cm chunk of ginger, grated

- 1 clove garlic, chopped

- 500g beef, cut into strips

- 1 onion, thinly sliced

- 2 carrots, cut into sticks

- 2 red capsicums, cut into sticks

- 2 zucchinis, cut into strips

- 1 cup fresh parsley, chopped

- 2 cups wild rice

METHOD:

1. In a mixing bowl, add the soy sauce, mirin, honey, oil, ginger and garlic and mix well. Add the beef and stir until all beef is covered by the marinade. Set aside for 30 minutes (or overnight)

2. Place the rice in a saucepan of boiling water with. Do this before you make the stir fry as wild rice takes 35-40 minutes to cook!

3. Place a wok over medium-high heat and add some oil. Cook the beef in batches. Only leave the beef in the pan for a couple of minutes as it will continue to cook once you re-add it to the pan later.

4. Leave the marinade in the bottom of the wok and cook the onions first until transparent. Then add the carrots and cook for a few minutes, followed by the capsicum for a few minutes, followed by the zucchini. 

5. Add the beef back into the wok and mix it through the veggies. 

6. Add the parsley.

7. Drain off your cooked rice and serve!

Lasagne is a dish that I have been making since I moved out of home when I was 18 years old. It was initially based on a yummy family staple that mum used to make and I've tweaked it over the years so that now I think it is actually my favourite home cooked dinner to eat. I generally make it on a Sunday when I have time to make my own pasta  which is sooo much softer and tastier than the bought stuff. It makes so much that we'll generally eat it for the next few nights (so no worrying about cooking dinner until Wednesday!).

Serves: 8-10

INGREDIENTS:

For the pasta:

- 2 eggs

- 200g fine flour

- 1 tablespoon olive oil

For the lasagne:

- half a butternut pumpkin

- 2 red capsicums

- 500g lean beef mince

- 1 onion, chopped

- 2 cloves of garlic, chopped

- 1 tin whole peeled tomatoes

- 8 button mushrooms, sliced

- 5 sprigs thyme

- 3 sprigs oregano

- 1 teaspoon vegemite

- salt & pepper

- 500g fresh ricotta

- 1 bunch of parsley, finely chopped

- 200g spinach leaves

- 1 bunch basil

- 1 cup cheddar cheese, grated

For the white sauce:

- 50g butter

- 1/2 cup flour

- 500ml milk

- 1 cup cheddar cheese, grated 

METHOD:

1. To make the pasta, pour flour onto a clean workbench in a mound and form a well in the centre. Add the eggs and olive oil in the centre and whisk with a fork. Gradually bring the mixture together. Ditch the fork and start using your hand at this stage

2. Knead the pasta dough for about 15 minutes, then wrap it in cling wrap and set it aside for half an hour

3. Once the pasta has rested, cut it into 4 equal pieces, knead one piece and re-cover the other 3

4. Set the pasta maker to the widest setting. Roll your quarter of pasta dough into a rough oval, then thread it through the pasta maker. Fold the dough in two and thread it through again

5. Turn the pasta make up to setting number 2 and thread the pasta through again. Repeat this process until you have thread it through the thinnest setting. Dust your pasta sheet with flour and set aside.

6. Repeat with the 3 remaining quarters of dough.

7. Pre-heat the oven to 180 degrees. Chop the pumpkin into slices and spread them out evenly o a lined baking tray. Drizzle with extra virgin olive oil and  sprinkle with some salt and thyme. Bake for 45 minutes or until soft. Place the whole capsicum in the oven at the same time for about 15 minutes or until the skin has blackened. 

8. To make the meat layer, add some olive oil to a frying pan over medium-high heat. Cook the onion and garlic until transparent. Add the minced beef and stir until browned. Add the mushrooms, tomatoes and vegemite and cook, stirring occasionally for about 15-20 minutes. Stir through the thyme and oregano. 

9. To make the ricotta layer mix the ricotta and parsley in a bowl with a good pinch of salt and set aside.

10. To make the spinach layer, add the fresh spinach and basil to a large pan over medium heat with a drizzle of olive oil and stir until just wilted. Set aside.

11. To make the white sauce, place a small saucepan over medium heat and melt the butter. Add the flour and stir with a wooden spoon for 2 minutes. Turn the heat down to low and swap the spoon for a whisk. Gradually add the milk and whisk continually until all you have a smooth consistency. You can swap your whisk for the wooden spoon again if you prefer at this stage. Stir constantly until the sauce has thickened. Turn the heat off and add 1 cup of grated cheese. Set aside

12. Once the capsicum skin has blackened, remove it from the oven, peel the skin off and remove the seeds.

13. Now to assemble!! There is no right or wrong way to assemble your lasagne. Here is how I usually do it:

- coat the bottom of your dish with olive oil and lay your first layer of pasta

- spread an even layer of meat sauce and sprinkle with 1 cup cheese. Layer with another sheet of pasta

- next is a layer of roasted capsicum topped with a layer of spinach. Top this with another pasta sheet

- Spread your ricotta mix out evenly and top with your roast pumpkin slices. Top with your final sheet of pasta

- Finally, spread the white sauce out evenly on top of the lasagne and sprinkle with some extra cheese and thyme leaves

14. Bake in the oven for 1 hour

15. Serve with a nice green salad

These fritters make the perfect warming afternoon snack in winter! So cheesy and delicious - 2-3 of these will surely keep you satisfied until dinner (while sneaking in an extra serve of veg). They also make a great meat-free dinner meal when served with a salad and sweet potato mash.

INGREDIENTS:

- 1 head of broccoli, roughly chopped

- 2 eggs

- 1 cup grated cheese

- 100g strong blue cheese

- 1/4 cup EVOO

- 1/2 cup wholemeal flour

- 1tsp ground tumeric

- 1tsp ground cumin

- pinch of salt

METHOD:

1. Steam the broccoli and set aside to cool

2. Combine all other ingredients in a mixing bowl

3. Place the steamed and cooled broccoli into a food processor and blitz well. Stir through the cheese mixture

4. Heat a drizzle of EVOO in a fry pan and use a dessert spoon to dollop the batter into the pan. Cook for 2 minutes each side or until golden brown and crispy

SERVES: 4

INGREDIENTS:
- 1/2 butternut pumpkin, peeled, deseeded & diced

- 1 x 400g tin no added salt chickpeas

- 1 cup fresh basil

- 1 cup fresh parsley

- 10 sprigs fresh thyme

- juice of 1 lemon

- salt to taste

- 1/4 cup extra virgin olive oil

- 4 eggs

- 1/2 cup grated cheddar cheese

- 60g marinated goats cheese

METHOD:

1. Pre-heat the oven to 190 degrees celsius. Roast the pumpkin in the oven with a little olive oil and salt for 45 minutes or until soft

2. Meanwhile, place the chickpeas, basil, parsley, lemon juice, olive oil and salt in a food processor and blitz until well combined

3. Whisk the eggs and cheese in a medium sized mixing bowl, then add the chickpea mixture. Mix well

4. Stir in the roasted pumpkin 

5. Coat a baking tray with some olive oil and pour in the frittata mixture. Top with crumbled goats cheese and thyme sprigs. Bake in the oven for 45-50 minutes

SERVES: 4

INGREDIENTS:

- 400g prawns

- 2 teaspoons olive oil

- 1 onion, diced

- 2 cloves garlic, crushed

- 4cm piece of ginger, grated

- 1 teaspoon turmeric 

- 1 teaspoon pepper

- 2 teaspoons ground coriander

- 2 teaspoons ground cumin

- 400g crushed tomatoes

- 1 bunch broccolini, cut into thirds

- 2 green chillis

- 1 tablespoon pureed tamarind 

- 400g light coconut milk

- 1 bunch coriander

- Brown basmati rice - 1 cup (cooked) per person

METHOD:

1. Heat the oil in a pan over medium-high heat. Add the onion and cook for a few minutes until starting to brown 

2. Add the garlic, ginger and spices and cook for another few minutes

3. Add the tomatoes, broccolini and chilli and simmer for 5 minutes

4. Add the prawns and stir until starting to turn pink

5. Add the coconut milk and simmer until prawns are completely cooked. You can add a pinch of salt to taste if you think it needs it 

6. Serve with rice and coriander leaves on the side

Recipe provides 29g protein, 12g fat, 7g saturated fat, 61g carbs, 447mg sodium

These tortillas will transform your weeknight burritos into something really special! Guaranteed you will already have all the ingredients in your cupboard and it only takes 30 minutes to whip them up! 

SERVES: 8

INGREDIENTS:

- 2 cups plain flour

- 1/4 teaspoon salt

- 3/4 cup cold water

- 45ml Extra Virgin Olive Oil (EVOO)

METHOD

1. Sift the flour and salt into a large mixing bowl and make a well in the centre

2. Pour the water and EVOO into the well and gradually mix the wet ingredients with the dry ingredients using a wooden spoon

3. Once the mixture has roughly come together, tip it out onto a clean workbench and kneed for about 10 minutes, or until you have a smooth, elastic dough (if you have a stand mixer, attach the dough hook and let it go on a low speed for 10 minutes).

4. Cover the dough with a clean tea towel and let it rest for 10 minutes

5. Cut the dough into 8 equal pieces

6. Heat a crepe pan over medium heat

7. Roll your first piece of dough into a very thin tortilla and dust with flour. Cook it on the pan for 30 seconds per side. Roll your next tortilla while the previous one is cooking.

INGREDIENTS:

- 600g beef bones

- 2 tablespoons fish sauce

- 4 star anise

- 1 cinnamon quill

- 2 teaspoons salt (this is less than the traditional method but still tastes great! You can always add more at the end. Better too little than too much)

- 3 baby onions

- 3 cloves

- 3cm ginger, peeled

- 1tsp sugar

- 4L water

- 300g sirloin or porterhouse steak, very thinly sliced

- 300g flat rice noodles

- 1 packet bean shoots

- 1 bunch fresh coriander

- 1 bunch thai basil

- 2 red chillies, thinly sliced

METHOD:

1. First roast the bones in the oven for an hour at 180 degrees celsius.

2. Place a large stock pot over medium heat and add the cooked bones, onions, fish sauce, star anise, cinnamon, salt, cloves and ginger and stir for a few minutes or until fragrant. Add the water and bring to a boil. Turn the heat down to low and simmer uncovered for 6 hours. Remove from heat and pour through a fine sieve. 

3. Cook the noodles according to packet instructions

4. Place 1 cup of cooked noodles and 100g beef strips in a serving bowl. Pour enough hot stock in the bowl to cover the noodles and beef. Let the bowl stand for 5 minutes or until the beef is cooked to your liking.

5. Top with the fresh herbs, chilli and bean shoots.

YUM!!

Palak Paneer (Spinach Curry with Paneer)

Serves: 3

INGREDIENTS:

·      500g Paneer, cut into 1-2cm cubes (you can buy this from Indian grocers or alternatively you could use tofu or chicken)

·      1 tablespoon extra-virgin olive oil

·      300g fresh spinach leaves

·      3 cloves of garlic, peeled

·      3cm piece of ginger, peeled and roughly chopped

·      2 green chilies

·      2 shallots, peeled and finely chopped

·      2 medium tomatoes, finely diced

·      3 bay leaves

·      1 teaspoon cumin seeds

·      1 teaspoon turmeric powder

·      ½ teaspoon chili powder

·      ½ teaspoon garam masala

·      2 tablespoons natural Greek yoghurt

METHOD:

1.     Fill a large saucepan with water and bring to the boil. Turn the heat off, then add the spinach to the hot water for about a minute.

2.     Fill a bowl with cold water and ice cubes. Drain the spinach from the saucepan and place immediately into the cold water

3.     In a food processor, place the ginger, garlic, chilies and spinach. Blitz until smooth

4.     Place a pan over medium high heat and add half the olive oil. Fry the paneer in batches for a minute each side or until golden brown. Remove from the pan and set aside.

5.     Heat the remaining olive oil in the saucepan that was used for the spinach over medium heat. Add the cumin seeds and bay leaves and stir until fragrant. Add the shallots and cook for 5 minutes. Add the tomato, turmeric and chili powder and cook for a few more minutes. Season with salt.

6.     Add the spinach mixture, ½ a cup of water and cook for 5 minutes

7.     Add the paneer to the curry and stir for a few more minutes

8.     Turn the heat off and stir through the Greek yoghurt

9.     Serve with some basmati rice and some roasted or steamed veg of your choice

Serves: 6

INGREDIENTS:

·       600g chicken thigh fillets

·       3 cloves of garlic

·       3cm piece of ginger

·       ½ cup natural yoghurt

·       juice of 1 small lemon

·       2tsp turmeric

·       1tsp chili powder

·       1tsp garam masala

·       1 small red chili, finely chopped

·       1 bunch coriander, roughly chopped

·       1 bunch mint leaves, roughly chopped

·       about 8 saffron threads

·       1tb grapeseed oil or canola oil

·       1tb olive oil

·       2 shallots, thinly sliced

·       ½ cup unsalted cashews

·       ½ head of cauliflower, chopped into small florets

·       ½ cup currants

·       3 bay leaves

·       3 cloves

·       2 cinnamon sticks

·       4 cardamom pods

·       1 tsp caraway seeds

·       2 cups basmati rice (preferably soaked in cold water for 1-2 hours, or at least rinsed well)

METHOD:

1.     To make the chicken marinade, place garlic and ginger in a small food processor and blitz until finely chopped (or alternatively chop finely with a knife). Place the garlic and ginger mix in a large bowl and add the yoghurt, lemon juice, turmeric, chili powder, garam masala, fresh chili, half the bunch of coriander and half the bunch of mint. Mix well and add the chicken thighs. Make sure all chicken is coated, cover the bowl with cling wrap and refrigerate for 30-60 minutes (or preferably overnight).

2.     Meanwhile, place saffron in ¼ cup warm water and set aside

3.     Heat the grapeseed oil in a pan large pan with a lid over medium-high heat. Add shallots and fry until golden brown (you don’t need the lid just yet). Remove the shallots from the pan and fry the cashews in the same oil, then remove from pan once golden brown.

4.     In a large saucepan, add the bay leaves, cloves, cinnamon sticks, cardamom pods and caraway seeds. Fill the saucepan with 6-8 cups of cold water, place on the stove and bring to the boil.

5.     Once the chicken has marinated for long enough, remove from fridge. Add some olive oil to the pan you used to fry the onions and cashews and place the chicken thighs in this pan. Scrape all the marinade left in the bowl into the pan. Sprinkle the cauliflower florets in an even layer over the chicken.

6.     Once the water in the saucepan has boiled, add the pre-soaked rice and boil for 3-4 minutes or until just al dante. Use a slotted spoon to spoon half the rice out of the saucepan and arrange it in a layer over the chicken. Arrange half the fried onions, cashews and currants and half the remaining coriander and mint.

7.     Spoon the remaining rice over the chicken to create a second layer. Then top with the remaining onions, cashews, currants and fresh herbs. Pour over the saffron water.

8.     Add the lid and cook on low heat for 30 minutes or until the chicken is cooked through.

9.     Serve with some steamed or pan fried fresh green veggies

1 serve contains 2409kj, 28g protein, 17g fat, 4g saturated fat, 72g carbohydrate, 7g fibre & 137mg sodium

This recipe is based on a Yotam Ottolenghi recipe (my favourite author!). His recipes are so inventive and full of flavour. This one went down a treat with my in-laws as a Sunday family dinner.

SERVES: 8-10

INGREDIENTS:

MEATBALLS:

- 1kg Lean lamb mince

- 2 onions

- 3 cloves of garlic

- 1/2 bunch parsley

- 1tsp allspice

- 1tsp cinnamon

- 1 egg

- 2 shallots, peeled & quartered

- 300ml white wine

- 500ml chicken stock

- 2 bay leaves 

- 4 sprigs thyme

- 150g dried figs

PILAF:

- 2 cups basmati rice, soaked for 2-3 hours

- 1/2 cup flaked almonds, toasted

- 1tsp cumin seeds

- 1tsp caraway seeds

- 1/2 bunch parsley

- salt & pepper

- 1 pinch saffron, soaked in 4tb warm water

YOGHURT:

- 500g natural Greek yoghurt

- 1/2 bunch mint leaves, roughly chopped

- 1/2 cup fresh dill, roughly chopped

METHOD:

1. Add the onion, garlic and parsley to a small food processor and blitz until finely chopped/pureed. Alternatively finely chop each ingredient with a knife if you don't have a food processor

2. In a large mixing bowl, add the lamb mince, onion, garlic & parsley mix, allspice, cinnamon & egg. Mix well with your hands and roll into golf ball sized meatballs.

3. Heat some olive oil in a large saucepan (with a lid) over medium-high heat. Brown the meatballs in batches to seal them, remove and set aside. Add a little more oil if required, add cook the the shallots and stir for 5 minutes. Add the wine, and cook for another 5 minutes. Add the stock, bay leaves & thyme to the pot. 

4. Using tongs, place the meatballs and figs in the pot and bring to the boil. Reduce the heat and cook for 30 minutes with the lid on. 

5. Remove the lid and simmer for 1 hour or until the sauce has reduced and thickened slightly.

6. Meanwhile, make the pilaf. Place a large saucepan of cold water on the stove and add the pre-soaked rice. Bring the water to the boil and cook for 2 minutes. 

7. Place the cumin and caraway seeds in a large saucepan (with a lid) over medium-high heat. Toast until aromatic. Add some olive oil. Once the rice has cooked for 2 minutes (it should taste al-dante at this stage), spoon it into the saucepan using a slotted spoon. Pour the saffron water over the rice and place the lid on the saucepan. Ten the heat down to very low and cook for 30 minutes, stirring occasionally to make sure it doesn't stick to the bottom of the pan.

8. Once the rice has cooked, take it off the heat and allow it to cool slightly. Stir through the flaked almonds and parsley. Season with salt & pepper.

9. Mix the Greek yoghurt with the mint and dill leaves 

10. Serve the meatballs in a large dish in the centre of the table

11. And of course, serve with a lovely big salad or a big pile of sautéed greens.

Serves: 6

INGREDIENTS:

·       250g vermicelli noodles

·       500g chicken thigh, diced

·       500g lean pork mince

·       2 cloves garlic

·       ½ white cabbage, thinly sliced

·       1 red capsicum, thinly sliced

·       1 green capsicum, thinly sliced

·       2 cups sliced mushrooms

·       2cm piece of ginger, sliced into sticks

·       2 small hot red chillies

·       4 tablespoons curry powder

·       1 tsp Chinese 5 spice

·       1 cup soy sauce, preferably salt reduced

·       2 eggs

·       1 green shallot, thinly sliced

·       Olive oil

·       1 lime

METHOD:

1.     Place vermicelli noodles in a large bowl, cover with boiling water and leave to stand

2.     Heat a wok or large fry pan over medium-high heat, add a drizzle of olive oil and cook the chicken in batches. Set aside

3.     In the same pan add a dash of olive oil, the pork mince and garlic and stir for 5 minutes. Add cabbage, capsicum and mushrooms and stir fry for 5-10 minutes or until veggies are just cooked. Add chilli, ginger, curry powder, 5 spice and soy sauce and stir well

4.     Move the noodles to one side of the pan and crack the eggs onto the pan. One they start to cook, stir them in with the noodles

5.     Add the shallot and mix well

6.     Serve with a wedge of lime

1 serve contains 1939kj, 37g protein, 16g fat, 4g saturated fat, 38g carbohydrate, 6g fibre & 1587mg sodium

Serves: 4

INGREDIENTS:

·      ½ a large sweet potato, peeled and chopped into chunks

·      olive oil

·      1 onion, finely chopped

·      2 garlic cloves, crushed

·      1 teaspoon cumin seeds

·      2 cups cooked brown lentils

·      1/2 cup (35g) fresh wholemeal breadcrumbs

·      1tsp turmeric

·      ½ tsp cayenne pepper

·      ¼ cup chopped coriander leaves

·      1tb chopped oregano leaves (or 1tsp dried oregano)

METHOD:

1.     Place a pot of water over high heat and bring to the boil. Add chunks of sweet potato and simmer for 15 minutes or until soft. Drain water and mash with a fork.

2.     Place a fry pan over medium heat. Add a drizzle of olive oil and the onion and stir until onion starts to brown. Add garlic and cumin seeds and continue to cook for a further 2 minutes. Remove from heat.

3.     In a mixing bowl add lentils, mashed sweet potato, breadcrumbs, turmeric, cayenne pepper and herbs and mix to combine. Add onion mixture and mix well

4.     Shape mixture into small patties

5.     Cook in a fry pan with a little extra olive oil until nice and browned on each side

6.     Serve with a garden salad and either tomato chutney or some tahini and lemon

Recipe provides 1428kj, 15g protein, 9g fat, 1g saturated fat & 10g fibre per serve

Serves: 4

INGREDIENTS:

Green Curry Paste:

·      4 cloves of garlic, peeled

·      2cm piece of fresh ginger, peeled

·      2 shallots, peels and roughly chopped

·      2 stalks of lemongrass, rough outer layer removed and cut into chunks

·      4 green chillies (you can add more or less depending on how spicy you want the curry paste)

·      1 tsp ground cumin

·      ½ bunch fresh coriander

·      1tb EVOO (extra virgin olive oil)

·      1tb fish sauce

Curry:

·      500g chicken thigh fillets, cut into strips

·      1 x broccoli head, roughly chopped

·      3 x carrots, peeled and thinly sliced

·      4 large field mushrooms, thinly sliced

·      1 can of light coconut milk

·      1 x chicken stock cube

·      2tb fish sauce

·      5 kaffir lime leaves

·      1 bunch fresh Thai basil

·      ½ bag been shoots

·      1 fresh lime

·      1 cup jasmine rice, cooked according to packet instructions

METHOD:

1.     To make the curry paste, place all ingredients in a food processor and blitz until well combined

2.     Pre-cook the broccoli and carrot: either in the microwave or steam on the stove until just cooked (still crunchy)

3.     Pre-cook the chicken until just cooked through in batches and set aside

4.     Heat a large pan over medium heat. Add 2 tablespoons of the curry paste and stir until fragrant (1-2 minutes). Add mushrooms and stir for a further 2 minutes

5.     Add the fish sauce, coconut milk, stock cube and kaffir lime leaves and stir for a further 2 minutes. Add carrot, broccoli & pre-cooked chicken and stir until well combined

6.     Serve with one cup of cooked jasmine rice per person

Serves: 1

Ingredients

- 1 x small wholemeal pita

- 1/2 cup crushed tomatoes

- 1 clove garlic

- 200g pumpkin, roasted

- 30g cheddar cheese

- 20g goats cheese

- 1 tb pine nuts

- 1 sprig rosemary

- 2 sprigs thyme

Method

1. Heat oven to 180 degrees Celcius

2. Spread crushed tomatoes and crushed garlic evenly over pita with the back of a spoon

3. Then top with grated cheese, roasted pumpkin, goats cheese, pine nuts and fresh herbs

4. Bake in the oven for 20 minutes or until base is nice and crispy

5. Serve with 2 cups of green salad

Serves: 6

Ingredients:

- 2tb extra virgin olive oil (EVOO)

- 8 eggs

- 1 cup milk

- 1 cup cheese, grated

- 1 red capsicum

- 1 yellow capsicum

- 1 zucchini

- 1 sweet potato

- 2 cloves garlic, crushed

- 1 onion, diced

- 1 bunch silverbeet, cut into strips (including stalks)

- juice of one lemon

- 1 cup fresh basil leaves

- 6-8 sprigs thyme

- 30g parmesan cheese or goats cheese

- 1/4 cup pepitas (pumpkin seeds) or sunflower seeds

Method:

1. Heat oven to 200 degrees Celsius. Place capsicums on a tray and bake for 30 minutes, turning a few times until skin starts to blacken and blister

2. Slice sweet potato and zucchini into 1cm thick rounds and place on baking tray with 1tb EVOO and thyme. Sprinkle with a pinch of salt. Bake in the oven for 30-45 minutes or until soft (the zucchini will be ready after 20-30minutes so remove once cooked and return sweet potato to oven). Once cooked, turn oven down to 180 degrees Celsius

3. Heat the remaining EVOO in a pan over medium heat. Add onion and stir fry until starting to brown. Add garlic and stir fry for a couple of minutes. Add silverbeet and lemon juice and cook, stirring, until wilted. Add basil leaves, stir for one minute, take pan off the heat and set aside.

4. Remove capsicum from the oven once skin has blackened and set aside to cool slightly. Once cool enough to handle, peel skin off and deseed. Cut roasted capsicum into strips and set aside.

5. In a mixing bowl, add eggs, milk and grated cheese and whisk until combined.

6. Brush the sides of a baking dish with some EVOO. To assemble the frittata, first spread silverbeet mixture on the bottom of the baking dish. Pour over half the egg mixture evenly. Then layer the roasted capsicum, zucchini and sweet potato. Pour over remaining egg mixture evenly. Finally top with either a sprinkle of goats cheese or grated parmesan and the pepitas

7. Bake in the oven for 45-60 minutes

This dish is so versatile - it makes an excellent side to fish or chicken, or can be used as the bulk of a main dish topped with feta/goats cheese/egg/tuna - the combinations are endless! You can also used any veggies you have in the fridge so it is a perfect end-of-the-week dish to clean out your veggie drawer before the weekly shop!

Serves: 1

Ingredients

- 1tsp EVOO

- 1/4 cup pearl cous cous

- 1/2 brown onion, diced

- 1 cup water

- 1/2 cup roasted capsicum (either roasted in the oven or bought in a jar)

- 1/2 cup cherry tomatoes, cut in half

- 1/2 cup fresh basil leaves

- 1tb lemon infused EVOO

Method

1. Heat EVOO over medium-high heat in a small saucepan. Add pearl cous cous and onion and saute until browned. Add water, bring to the boil then simmer, stirring until water has all been absorbed and cous cous is cooked (you may need to add extra water if cous cous has not cooked through)

2. Add all veggies and basil and stir

3. Serve topped with a drizzle of lemon infused EVOO

INGREDIENTS:

·      700g firm tofu

·      2tb peanut oil

·      200g sweet potato, cut into strips

·      2 carrots, sliced into strips

·      1 red capsicum, sliced into strips

·      2 cups green beans

·      1 bunch broccolini, cut into thirds

·      2cm chunk of ginger, grated

·      2 cloves garlic, crushed

·      ¼ cup soy sauce

·      2tsp brown sugar

·      1 stalk lemongrass, cut into small chunks

·      1 x red chilli (optional)

·      2 cup brown rice, steamed or 1-2 cups Hokkein noodles

METHOD

1.     Pre-heat oven to 200 degrees celcius

2.     To dry out the tofu, place the chunk of tofu in between two tea towels folded into squares and hold it down with something heavy (like a cookbook or a bowl). Let it sit for 15 minutes and change the towels if they become soaked – this helps to give the tofu a nice, firm texture once cooked

3.     Line a tray with baking paper and brush lightly with some peanut oil. Cut tofu into small chunks and arrange on the baking tray. Bake in the oven for 35-40 minutes or until nice a browned. Remove from the oven and set aside

4.     Meanwhile, make the stir fry sauce by mixing the grated ginger, garlic, soy sauce, sugar, chilli and lemongrass in a small bowl. Set aside.

5.     Heat a wok over high heat and add the peanut oil. Add the sweet potato and cook for 5 minutes. Then add the carrot and stir fry for another 5 minutes. Add carrot and capsicum and stir fry for a further 3 minutes. Add green beans, tofu and sauce and mix well.

6.     Serve half the stir fry with ½-1 cup brown rice or noodles

SERVES: 4

INGREDIENTS:

MEATBALLS:

- 500g lean lamb mince

- EVOO (extra virgin olive oil)

- 1/2 an onion, finely diced

- 1 clove of garlic

- 1 teaspoon cumin seeds

- 1 teaspoon paprika

- 1 teaspoon tumeric

- 1 teaspoon cayenne pepper

- 1/2 bunch coriander

HUMMUS:

- 200g tinned chickpeas

- 2 heaped tablespoons tahini

- juice of 1/2 a lemon

- 1 clove of garlic

- 1 teaspoon ground cumin

- 2 tablespoons EVOO

- 1/4 cup water

MINTED YOGHURT:

- 200g Greek yoghurt

- 1/2 cup mint leaves, roughly chopped

PEARL COUS COUS

- 1 cup Pearl cous cous

- 1 cup frozen peas

- 8 dutch carrots

- 2 cups baby spinach

- 1/2 bunch coriander

- 1 teaspoon turmeric 

- 1 teaspoon ground cumin

METHOD:

HUMMUS:

1. Place all ingredients into a food processor and blitz until the mixture forms a smooth paste

2. Place into a serving bowl, drizzle with a little extra EVOO and set aside

MINTED YOGHURT:

1. Mix together yoghurt and mint. Set aside

PEARL COUS COUS:

2. Heat 1 teaspoon of EVOO in a large saucepan over medium-high heat. Add pearl cous cous and sauté for a couple of minutes until browned. Add enough water to just cover the cous cous. Bring to the boil, then turn the heat down and simmer until all the moisture has been absorbed

3. Meanwhile, Place the carrots and peas in a steamer over the top of the cous cous and cover for a few minutes until just soft. Remove and set aside

4. Once the cous cous has cooked, add the steamed peas and carrots, spinach, spices and coriander. Stir until spinach has wilted

MEATBALLS:

1. Heat a large fry pan over medium heat with a little EVOO. Cook onion and garlic until browned 

2. Place lamb mince in a large mixing bowl along with the cooked onion and garlic and all other ingredients. Mix well using a wooden spoon (or your hands)

3. Roll the meat mixture into balls

4. Heat the re-heat the fry pan used for the onion over medium heat and add a drizzle of EVOO. Cook meatballs for 5-10 minutes, turning frequently until nicely browned and cooked through

5. Serve meatballs on a bed of the cous cous with the hummus and minted yoghurt on the side

Serves: 5

INGREDIENTS:

·      2tsp EVOO (extra virgin olive oil)

·      500g chicken breast

·      1 can whole tomatoes (not drained)

·      1tsp turmeric

·      1tsp cayenne pepper

·      1tsp smoked paprika

·      2tsp dried oregano

·      250ml chicken stock

·      pepper

·      10 small, soft taco shells

·      1 avocado, diced

·      5 small radishes, diced

·      5tsp sour cream

·      1 bunch coriander

·      1 lime

METHOD:

METHOD:

1.     Brush the chicken breasts with the EVOO

2.     Place all ingredients in a slow cooker and gently toss to combine

3.     Cook on the low setting for 6 -8 hours or until tender enough to shred

*if you don’t have a slow cooker, you can do this in a large stove proof casserole dish and cook on the lowest heat for 6 hours

4. Shred chicken using two forks and leave in the slow cooker/casserole dish to marinate for another 30 minutes

5. To make the tacos place 50g of the chicken mix in a line down the centre of each taco. Top with sour cream, avocado, radish and coriander. Finish with a squeeze of fresh lime

Serves: 4

INGREDIENTS:

- 1 cup red split lentils

- 1/2 cup fresh bread crumbs

- 1 bunch parsley

- 1/4 bunch coriander

- 3 cloves of garlic

- 1 egg

- zest of 1 lemon

- 1tsp tumeric

- 1tsp ground cumin

- 1/2 tsp cayenne pepper

- pinch of salt

- peanut oil

- 200g natural Greek yoghurt

- 2tb tahini

- juice of 1/2 a lemon

METHOD:

1. Rinse lentils thoroughly and boil on the stove for 15 minutes

2. Meanwhile, place fresh herbs and garlic in a food processor and blend well. Transfer this mixture to a large mixing bowl

3. Drain the cooked lentils and puree with a stick blender. Add lentils to the mixing bowl

4. To the lentil and herb mixture, add egg, lemon zest, spices and salt and mix until well combined

5. Roll mixture into evenly sized balls

6. Heat a frying pan over medium-high heat and add 2 tsp peanut oil. Cook falafels for 5 minutes on each side or until golden brown

7. Meanwhile, make the sauce by mixing yoghurt, lemon juice and tahini

8. Serve with toasted pita and a tabouli salad

SERVES: 2

INGREDIENTS:

- 1tb EVOO (extra virgin olive oil)

- 1 Leek, sliced into thin rings

- 1 bunch broccolini, roughly chopped

- 2 cloves of garlic, finely chopped

- 2 cups fresh spinach leaves

- 1/2 cup of fresh coriander

- Juice of 1 lemon

- Zest of 1 lemon

- 200g tinned tuna 

- 60g goats cheese

- 30g pine nuts, toasted

- 1tb lemon infused EVOO

- 150g pasta

METHOD:

1. Place a pot of boiling water on the stove and cook pasta according to packet instructions

2. Meanwhile, heat the EVOO in a large pan over medium heat. Add the leek and cook for a few minutes until starting to wilt. Add garlic and broccolini and cook for a few more minutes until broccolini has turned bright green. Add spinach, coriander, lemon juice, lemon zest and tuna and cook for a few more minutes

3. Serve tuna mixture on a bed of pasta and top with crumbled goats cheese, pine nuts and a drizzle of lemon infused EVOO