- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 1 carrot, diced
- 2 celery stalks, diced
- 2 stalks rosemary, leaves finely chopped
- 500 g diced mushrooms
- 1 cup vegetable stock
- 400 g can whole peeled tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 tablespoon chilli flakes
- 400g can of brown lentils, rinsed and drained
- salt
- pepper
- 1 kg sweet potato, peeled and chopped
- 70 g butter
Preheat oven to 200° C.
Heat oil in a large saucepan over a medium heat.
Add the onion, garlic, carrot, celery and rosemary. Cook for 5-7 minutes stirring until softened.
Add mushrooms. Cook for a further 5-10 minutes or until softened and the liquid
from the mushrooms has evaporated. Stir through the stock, tomatoes, tomato
paste, bay and chilli flakes. Bring to the boil and reduce to a simmer. Cover
with a lid and cook for 15 minutes. Remove lid and cook for a further 10 -15
minutes or until the liquid has reduced. Stir through the lentils. Season with
salt and pepper.
Meanwhile; steam the sweet potato for 20 minutes or until tender. Place into a bowl, add the butter and mash until smooth. Season with salt and pepper.
Transfer the mushroom mix to a 2 L baking dish. Spoon on the mashed sweet potato and smooth over.
Bake for 20 minutes.
Serve with a green salad.
- 50 g butter
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, crushed
- 1 leek, white part, sliced
- 1 stick celery, diced
- 1/2 bunch fresh thyme, leaves picked
- 500 g diced mushrooms (white or brown)
- 1 L vegetarian stock
- 1 cup cream
- salt
- pepper
Parmesan and thyme toasts
- 1/2 cup finely grated parmesan
- 2 tablespoons fresh thyme leaves
- 1/2 baguette, sliced
Preheat a grill to high. Line a baking tray with
baking paper.
Heat the butter and oil in a large saucepan over a medium heat. Add the onion, garlic, leek, celery and thyme. Cook stirring for 5 – 7 minutes until softened. Stir through the mushrooms cook for a further 1-2 minutes. Add the stock. Bring to the boil, reduce to a simmer and over with a lid. Cook for 15 minutes.
Meanwhile; prepare the parmesan toast. Combine
the parmesan and chopped thyme. Place
the baguette slices onto prepared tray. Sprinkle with the parmesan mix and
drizzle over a little olive oil. Place under the grill until golden.
Remove lid from soup. Cook for a further 5 minutes. Remove from the heat and stir through the cream. Season with salt and pepper. Transfer the soup to a blender and blend until smooth.
Serve soup warm topped with parmesan toasts.
- 4 tablespoons olive oil
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 300 g beef mince
- 300 g pork mince
- 1/2 cup finely grated parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- salt
- black pepper
- Store brought dip of your choice – we recommend Tzatziki or Hummus
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through
the mushrooms. Cook for 5-7 minutes until softened and the liquid from the
mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.
Add the beef and pork mince, parmesan,
breadcrumbs and egg to the mushroom mix. Season with salt and pepper. Using
clean hands massage the mix together well. Roll into approx. 30 g meatballs.
Place onto a tray and into the fridge to firm up for 20 minutes.
Heat the remaining oil in large nonstick frypan over a medium heat. Cook for 10 minutes or until cooked through, moving the meatballs around in the pan to brown evenly.
Serve with the dip.
Meatballs
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 300 g beef mince
- 300 g pork mince
- 1/2 cup finely grated parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- salt
- black pepper
Basil Tomato sauce
- 1 onion, finely diced
- 4 garlic cloves, crushed
- 2 x 400g can whole peeled tomatoes
- 1/2 cup water
- 1 cup basil leaves, torn plus extra to garnish
- 1/2 tablespoon chili flakes
- 1 tablespoon of brown sugar
- finely grated parmesan to serve
To prepare the meatballs; heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5-7 minutes until softened and the liquid from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.
Add the beef and pork mince, parmesan, breadcrumbs and egg to the mushroom mix. Season with salt and pepper. Using clean hands massage the mix together well. Roll into approx. 50 g meatballs. Place onto a tray and into the fridge to firm up for 20 minutes.
Meanwhile; prepare the tomato sauce. Add 2 tablespoons of oil to a large pan over a medium heat. Add the onion and garlic and cook for 1-2 minutes until softened. Add the tomatoes, water, basil, chili and sugar to the pan. Break up the tomatoes with a wooden spoon. Bring to the boil, reduce to a simmer and cover with a lid. Cook for 15 minutes. Remove the lid and cook for a further 10 minutes. Season with salt and pepper.
Heat the remaining oil in large non-stick frypan over a medium heat. Cook for 8-10 minutes, moving the meatballs around in the pan to brown evenly. Transfer the meatballs to the tomato sauce and cook for further 10 minutes.
Sprinkle with the parmesan and top with the extra basil leaves.
Serve with crusty bread.
- 200g Swiss brown quartered or diced
- 5 tablespoons olive oil
- 600 g sweet potato, large dice
- 1/2 medium onion, finely diced
- 2 tablespoons butter
- 1/2 bunch broccolini
- 100g green beans
- salt
- pepper
Tahini Dressing
- 2 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons yoghurt
- 1 garlic clove, crushed
- 250 g packet microwavable brown rice
- 1 avocado, quartered
- 2 soft boiled eggs, halved
- 100g Perino tomatoes, quartered
- 2 large handfuls baby spinach
- 1 tablespoon sesame seeds
Preheat oven to 180°C. Line a baking tray with
baking paper.
Place sweet potato onto prepared tray. Drizzle
over 2 tablespoons of oil. Season with salt and pepper. Bake in oven for 10-15
minutes or until tender.
Meanwhile; heat 2 tablespoons of oil in a large
pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5 minutes until softened and the liquid
from the mushrooms has evaporated. Transfer to a bowl. Season with salt and
pepper and set aside to cool.
Add the butter and remaining oil to the pan.
Sauté the Swiss brown mushrooms for 4 minutes or until tender. Season with salt
and pepper and set aside to cool.
Steam the beans and broccolini until just tender,
refresh under cold water and drain.
Cook the brown rice according to the packet instructions.
Whisk together the tahini dressing ingredients.
Season with salt.
Arrange all the cooked and fresh ingredients into shallow serving bowls in a decorative manner. Sprinkle over the sesame seeds and serve with the tahini sauce.
Note: Option to add a piece of steamed or baked salmon as extra protein.
