It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the pantry...so simply remove this item from your cart.

Happy cooking !

Packages available 13th  - 23rd November 2017


Bacon and Vegie Slice Recipe

Thank you Christine Connelly (Wellbeing.com.au)

Tip - you can use sliced zucchini as a topping instead of asparagus if preferred.

Serves 4

Ingredients:

3 rashers bacon, chopped
1 large zucchini, grated
1 cup frozen peas
2 spring onions, sliced
1 cup grated cheddar cheese
1 cup self-raising flour
1 tbsp fresh thyme leaves
¼ cup olive oil
¼ cup milk of choice
5 eggs
6 asparagus spears


Method:

Preheat oven to 180°C. Grease and line 20cm square slice tin and set aside.

Fry or grill bacon until crispy, then drain on paper towel and transfer to large mixing bowl. Add zucchini, peas, onions, cheese, flour and thyme to bowl with bacon and mix well.

In separate bowl, whisk together oil, milk and eggs. Add to bacon bowl and stir to combine. Pour into slice tin and lay asparagus spears on top. Bake for 30–35 mins until golden and set. Cool in tin for 10 mins before slicing and serving warm.

It can also be served at room temperature or cold in lunchboxes.

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Spaghetti and Meatballs

Thank you Melanie Lionello

Tip - the meatballs can be pre-prepared and frozen before cooking for easy midweek meals.

Serves 4

Ingredients:

150g lean beef mince
150g pork mince
1/3 cup grated parmesan cheese
3 garlic cloves, peeled
1 egg
1/2 cup bread crumbs
1/2 spanish onion, peeled
1/2 tsp salt
1/2 tsp black pepper
1 jar passata
1/4 cup parsley, finely chopped
Spaghetti, 85g dry per person, cooked as per packet instructions

Method:

Place onion, garlic, parmesan, bread crumbs, salt and pepper into a food processor and process until onion is diced finely. - Or chop finely and combine in a large bowl.

Add minces and pulse until well combined.

Shape mixture into meatballs, a little smaller than golf balls.

Place into a large frypan and add a little olive oil. Cook meatballs until golden all over, turning every few minutes.

Add passata and parsley to the pan. Simmer for 20 minutes on low.

Cook your pasta 10 minutes before your meatballs are ready to 'al dente'.

When the meatballs are ready, add your drained cooked pasta to the meatballs and sauce, tossing until coated. Serve!

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Spiced lentil bowls with turmeric seeds

Thank you Emma Galloway

Tip - To make this recipe vegan/dairy-free use olive oil in the lentils and serve with a dollop of coconut yoghurt.

Serves 2

Ingredients:

Spiced Lentil Bowl
2 cups cooked green lentils
1 tablespoon olive oil or ghee
1/2 spanish onion, finely diced
1 clove garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon ground turmeric
The juice of 1 small lemon
Handful coriander (cilantro) leaves, roughly chopped

Salad greens
1 bunch Asparagus spears (sautéed)
Sprouts
yoghurt (dairy or coconut), for topping
turmeric seeds (below), to serve
 
Turmeric Seeds
65 g ( 1/2 cup) sunflower seeds
2 tablespoons sesame seeds
1 teaspoon olive oil
1/2 teaspoon gluten-free soy sauce
3/4 teaspoon ground turmeric

Method:

Cook and drain lentils well.
Heat a large frying pan (skillet) over medium high heat, add olive oil or ghee and cook onion 3-4 minutes or until tender and golden. Add garlic and spices and cook for a further 30 seconds.

Add drained lentils, stirring to heat through. Remove from the heat, add lemon juice, coriander (cilantro) and season with fine sea salt and freshly ground black pepper.

To make the turmeric seeds, toast sunflower and sesame seeds in a dry frying pan over medium-high heat, stirring often until light golden in places. Add olive oil and soy sauce and stir to evenly coat.

Continue to cook for a further 30-60 seconds, while stirring, until seeds are dry and deep golden.

Add turmeric, stir well and cook 10 seconds more before removing from the heat and setting aside to cool. Any leftover seeds will store in an airtight jar for up to a week.

To serve, divide lentils between two bowls, add some sautéed asparagus, a handful of salad greens, sprouts and a dollop of yoghurt (dairy or coconut). Scatter with turmeric seeds and serve immediately.

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