This recipe from http://www.taste.com.au is delicious, easy to make and economical. Don’t forget to season with salt and pepper and/or some dried chilli. I use tasty cheese rather than mozzarella for more taste, but it is also delicious with mozzarella and children love the stringy consistency. Great for using up leftovers and good for a BBQ or party dish. Serves 4.
Heat a medium non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
Combine mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a large bowl. Roll heaped tablespoons of mixture into 20 balls. Push 1 cheese cube into the centre of each ball. Mould mixture around cheese to enclose.
Place remaining flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs.
Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel. Serve with salad.
250g cherry truss tomatoes, cut into small bunches
40g (1/4 cup) pine nuts, roasted
Place eggplants in a large bowl and season with salt and pepper. Drizzle with 2 tbs oil, then, using your hands, toss to coat. Repeat with another 2 tbs oil. Add tomato paste, then, using your hands, rub into eggplants to evenly coat.
Heat a heavy-based frying pan over medium heat. Working in 3 batches, add eggplants to pan and cook, drizzling with a little extra oil if necessary to prevent sticking, for 4 minutes each side or until tender and golden. Transfer to a flat dish.
Meanwhile, place saffron and verjuice in a small bowl and set aside. Heat remaining 2 tbs oil in a large frying pan over medium heat. Add onion, garlic and 1 tsp salt, and cook, stirring frequently, for 5 minutes or until onion is soft. Add cumin and paprika, and stir for 1 minute or until fragrant. Add grape tomatoes and stir to coat in onion mixture. Add truss tomatoes, cover with a lid and cook for 8 minutes or until all tomatoes have softened. Add verjuice mixture and bring to a simmer. Season.
Layer eggplant and tomatoes with cooking juices on a platter. Scatter with pine nuts to serve.
A great soup recipe from http://www.taste.com.au . I sprinkled some grated parmesan cheese over the top and substituted yoghurt for the sour cream. It also tastes delicious without anything added to the pesto and with garlic bread. Very warming. Takes 15 minutes to cook and serves 4.
Australian Good Taste – July 2011 , Page 44
Recipe by Chrissy Freer
Photography by Rob Palmer
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1L (4 cups) salt-reduced vegetable stock
400g potatoes, peeled, coarsely chopped
450g broccoli, cut into florets
75g baby spinach leaves
1/2 cup fresh basil leaves
90g (1/3 cup) light sour cream
1 tbs bought basil pesto
Fresh basil sprigs, to serve
Crusty bread slices, to serve
Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add broccoli and simmer for 6-7 minutes or until vegetables are tender. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Cook soup over medium heat for 2 minutes or until heated through.
Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.
Another great winter recipe from http://www.taste.com.au. Wonderfully warming on a cold winter’s night. Takes 1 hour 40 minutes to cook and serves 4. The broth is really good to help soothe a sore throat with the healing qualities of ginger and garlic as well as the chicken broth.
Heat a large heavy-based saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a plate.
Heat the oil in the same pan over medium heat. Add the onion, garlic and ginger and cook, stirring, for 3 minutes or until onion softens. Add the cumin, saffron and cinnamon and cook, stirring, for 30 seconds or until fragrant. Add the lamb shanks, water and stock, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour.
Add the potato and simmer, covered, for 20 minutes. Add the peas and simmer, covered, for 10 minutes or until peas are bright green, potato is tender and lamb falls away from the bone when tested with a fork. Remove from heat.
Stir in the parsley and mint. Taste and season with salt. Use tongs to divide lamb shanks among shallow serving bowls. Ladle over the hot broth and serve immediately.
Another great recipe from http://www.taste.com.au. Healthy, low in fat and inexpensive. It serves 4 people, only used 8 ingredients and is ready in half an hour. I often steam some spinach or beans to add some greenery to the plate. A perfect guilt-free meal. Add seasoning to taste.
Australian Good Taste – June 2010 , Page 33
Recipe by Kathy Knudsen
Photography by Ben Dearnley
2 red onions, halved, cut into thick wedges
600g sweet potato (kumara), peeled, cut into 3cm pieces