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Pumpkin soup

4:58 PM |

                               Pumpkin soup


Ingredients (serves 6)

  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L chicken or vegetable stock
  • 1/2 cup (125ml) thin cream
  1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
  2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired

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Posted by Salar

Cheat's sausage pasta bake

4:56 PM |

                                Cheat's sausage pasta bake


Ingredients (serves 4)

  • 8 (375g) lean Italian sausages
  • 3 green onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red capsicum, finely chopped
  • 2 x 400g cans diced tomatoes
  • 1/4 cup shredded fresh basil leaves
  • 625g packet fresh spinach and ricotta agnolotti pasta
  • 1 cup reduced-fat grated pizza cheese
  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
  2. Meanwhile, cook sausages in a large, deep frying pan over medium-high heat for 10 minutes or until browned. Transfer to a plate. Thinly slice.
  3. Add onion, garlic and capsicum to pan. Cook for 2 minutes or until onions are softened. Add tomato. Season with pepper. Cook, stirring, for 1 minute or until mixture starts to boil. Remove from heat. Stir in basil. Preheat grill on medium-high.
  4. Place sausage, onion mixture and pasta in a 6cm-deep, 8 cup-capacity ovenproof dish. Toss to combine. Sprinkle with cheese. Grill for 5 minutes or until cheese is melted and golden. Stand for 5 minutes. Serve.

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Posted by Salar

Lamb shanks with tomato, white beans and thyme

4:55 PM |

                            Lamb shanks with tomato, white beans and thyme


Ingredients (serves 4)

  • 4 large French-trimmed lamb shanks
  • 1/4 cup plain flour
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g cans Italian diced tomatoes
  • 1 lemon, finely grated rind and 1/4 cup lemon juice
  • 1/2 cup white wine
  • 6 sprigs fresh thyme
  • 400g can cannellini beans, drained and rinsed
  • 400g sugar snap peas, to serve
  1. Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat. Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
  2. Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined. Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
  3. Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
  4. Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.
  5. Season the shanks with salt and pepper, and serve with the sugar snap peas.

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Posted by Salar

Cauliflower & bacon macaroni cheese

4:52 PM |

                      Cauliflower & bacon macaroni cheese



Ingredients (serves 4)

  • 290g (2 cups) dried curly pasta
  • 1/2 (about 400g) cauliflower, cut into small florets
  • 2 tbs butter
  • 250g rindless bacon rashers, finely chopped
  • 1/2 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 x 250g pkt cream cheese
  • 625ml (2 1/2 cups) milk
  • 1 tbs Dijon mustard
  • 150g vintage cheddar, coarsely grated
  • 2 tbs chopped fresh continental parsley
  1. Cook the pasta in a large saucepan of salted boiling water for 8 minutes. Add the cauliflower. Cook for 4 minutes or until pasta is al dente and cauliflower is tender. Drain and return to the pan.
  2. Meanwhile, melt the butter in a saucepan over medium-high heat. Add bacon, onion and garlic and cook, stirring, for 2-3 minutes or until the onion softens. Whisk in cream cheese, milk and mustard. Season with salt and pepper. 3Preheat grill on high. Combine 40g (1/2 cup) cheddar and half the parsley in a bowl. Add bacon mixture, remaining cheddar and remaining parsley to the pasta mixture. Stir to combine. Transfer to a 2.5L (10-cup) capacity baking dish. Top with parsley mixture. Cook under grill for 5 minutes or until cheddar melts. Serve

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Posted by Salar

Beef stroganoff

4:50 PM |

                                      Beef stroganoff


Ingredients (serves 6)

  • 2 tablespoons plain flour
  • 700g beef rump steak, trimmed, thinly sliced
  • 40g butter, chopped
  • 1 1/2 tablespoons olive oil
  • 1 large brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon sweet paprika
  • 400g button mushrooms, sliced
  • 1/2 cup dry white wine
  • 3/4 cup beef stock
  • 2 tablespoons tomato paste
  • 3 teaspoons dijon mustard
  • 1/4 cup creme fraiche (see note)
  • cooked fettuccine pasta and chopped fresh flat-leaf parsley, to serve
  1. Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.
  2. Place half the butter and 2 teaspoons oil in a large frying pan. Cook over high heat until bubbling. Add half the beef. Cook, stirring, for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining butter, 2 teaspoons oil and beef.
  3. Reduce heat to medium. Heat remaining oil in pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.
  4. Stir in creme fraiche. Serve stroganoff with pasta and parsley.

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