Meal Occasion: Lunch

Meatballs in a Basil Tomato Sauce

  • 6 tablespoons olive oil

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.

Nourish Bowl

  • 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.

Blended Taco

  • 250g lean ground beef
  • 250g of thinly chopped mushrooms
  • 1 medium onion chopped
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 can (250mL) tomato sauce
  • 12 crunchy hard taco shells
  • 1 ½ cups shredded Cheddar cheese (175mL)
  • 2cups shredded lettuce
  • 2 medium tomatoes chopped
  • ¾ cup Old El Paso™ Thick ‘n Chunky salsa
  • ¾ cup sour cream, if desired
  1. Heat the oven at 120°C
  2. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  3. Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
  4. Meanwhile, place taco shells on ungreased baking sheet. Heat at 250°F. for 5 minutes.
  5. To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Chilli Con Carne To Share

  • 400g Mushrooms, diced or sliced
  • 1 onion, diced
  • 1 red capsicum, chopped
  • 400g lean beef or lamb mince
  • Chilli Spice Mix
  • 400g can chopped tomatoes (drain excess water)
  • Small can of kidney beans, drained & rinsed
  • Tortillas 10pk or Corn Chips

For serving
  • Sour cream
  • 1 avocado (smashed or sliced)
  • ½ cup finely chopped coriander
  1. Heat pan with a little oil at medium heat adding onion and capsicum cooking until soft.
  2. Add mushrooms stirring until cooked through. Add mince and cook until brown, then add Chilli Spice Mix, tomatoes and kidney beans and simmer for 5 minutes.
  3. Garnish with coriander.
  4. Serve Chilli Con Carne mince with warm tortillas or corn chips, sour cream and avocado.
  5. Gather around, enjoy the food, drinks and company!

Stuffed Mushrooms With Ricotta & Spinach!

  • 375g Mini White Flats or 375g Portobello Flat Mushrooms
  • 1 ¼ cups fresh ricotta
  • 150g spinach
  • 1 fresh egg yolk
  • 1 ¼ cups parmesan cheese
  • 150g of breadcrumbs
  • nutmeg
  • salt
  • 7 tbsp butter
  • 4 cups milk
  • ¾ cup flour
  1. Bring a pot of water and a pinch of salt to a rolling boil and add spinach. Cook for 2-3 minutes. Drain and squeeze out excess water.
  2. Mix the ricotta, spinach, egg, 1/4 Cup (50g) of grated parmesan, breadcrumbs and a pinch of nutmeg. Create a dense filling that you can work with your hands.
  3. Place the mushrooms on a baking tray with the cap facing down, on a bed of butter, sage and nutmeg.
  4. Flour coat your hands. Take portions of the filling and roll into balls the size of a golf ball
  5. Insert the filling in the cap of the mushrooms around the stem, be careful not to break it. Sprinkle generously with grated parmesan.
  6. Bake in the oven for approx. 15mins then transfer to grill for approx. 5 mins toasting until golden.
  7. Serve with a green salad.

Mini Mushroom Hand Pies

  • 4 sliced of bread
  • 60g butter
  • 250g white button mushrooms, coarsely chopped
  • 1 shallot (40g), finely chopped
  • 1 garlic clove crushed
  • 3 fresh spring onion
  • 2 Free Range Egg whisked
  • Sea salt flakes, to sprinkle
  • Thyme sprigs, extra, to sprinkle
  1. Preheat oven to 220°C (200°C fan-forced).
  2. In a large frying pan, melt the butter over medium-high heat. Add the mushrooms, shallot, garlic and thyme. Cook for 10 mins or until mushrooms are golden brown. Remove from heat. Season with salt and pepper. Set aside to cool completely.
  3. Cut the edges of the bread and with a rolling pan, flatten.
  4. Grease a 12-hole, 1½-tbs mini muffin pan and line each hole with flat bread.
  5. Divide the mushroom mixture among pastry, pressing into the pastry. Fold pastry corners over the mushroom mixture to partially enclose. Brush pastry with egg and sprinkle with sea salt flakes.
  6. Bake for 15 mins or until golden brown on bottom.

Transfer to a serving platter.
Serve warm.