STUFFED BUTTERNUT WITH VEGETABLES

BROCCOLINI AND BABY SQUASH PASTA BAKE

BROCCOLINI AND BABY SQUASH PASTA BAKE

Pasta bakes are a great option for Sunday nights...they make a perfect lunchbox treat on a Monday! Simply mix cooked pasta with steamed veggies and stir through some cheese sauce (butter, cornflour, milk and grated cheese) and bake in the oven until browning on top.

Serve with a beautiful mixed leaf salad.

MUSHROOM AND CELERIAC RISOTTO

MUSHROOM AND CELERIAC RISOTTO

I have never claimed to make a brilliant risotto - but oh my goodness, I surprised myself with this one - it was outstanding! As always, it was the freshness of the ingredients that made all the difference, I will give you the ingredients and leave the method up to you - basically put it all in a pot and stir until the rice is almost cooked, then cover and let sit for about 10 minutes to absorb - then serve with a little grated Parmesan on top. The Celeriac in this dish was a winner!!!

3 Cups vegetable Stock

3 Tablespoons Butter

1 Tablespoon Olive Oil

1 Brown Onion

½ a celeriac bulb

1 Glass white wine

A few sprigs of thyme

1 bag of brown mushrooms

A handful of dry mushrooms – soaked in boiling water

1 Garlic clove crushed

1 Red Chilli

1 Red Pepper

2 cups Risotto Rice

RUSTIC MUSHROOMS WITH HOME MADE BREAD AND BUTTER

RUSTIC MUSHROOMS WITH HOME MADE BREAD AND BUTTER

Ingredients

Mushrooms - different shapes and sizes!

Grape tomatoes

Shallots or red onion

Garlic

Olive Oil

Salt, Pepper & fresh thyme

Directions

Line a baking tray with silver foil, then baking paper, place all ingredients in to the dish and cover with another layer of foil - scrunch the edges and make in to a silver foil bag. Bake in a hot oven for about 25minutes. Serve with hot bread and organic butter.  (I am lucky enough to have a bread maker, if you don't have one, warm a rustic bakery loaf in the oven) 

AFRICAN PEANUT BUTTER CASSEROLE

AFRICAN PEANUT BUTTER CASSEROLE

This nutty savory dish takes me back to childhood. It is sooo good served piping hot in front of a wood fire! Cue someone who can play the guitar and enjoy it with dark beer.

Ingredients

1 Large sweet potato (use the one with the pink skin)

1 Large bunch of silverbeet or similar dark leafy veg

3 tablespoons peanut butter

250mls boiling water

2 Vegetable stock cubes

1 tin chopped tomatoes

Directions

Mix the boiling water, stock cubes, peanut butter and tomatoes in a jug. Slice potatoes in to half moons and layer on the bottom of a casserole dish, top with chopped green veg, layer potatoes and green veg again then pour over the peanut sauce. Cover and bake in a medium oven for up to two hours - slow cooking intensifies the flavours. Serve hot in bowls, add a dollop of fresh yogurt if desired.

GARLIC AND HERB MASH WITH BALSAMIC MUSHROOMS

GARLIC AND HERB MASH WITH BALSAMIC MUSHROOMS

Boil blue potatoes and mash with garlic, herbs & plain Greek Yogurt

Cut mushrooms in half and saute in olive oil, season with salt and pepper and add a little balsamic towards the end of the cooking.

Pile the mushrooms on to the mash and eat with your best friends on a cold winters night.

STIR FRY VEGETABLES WITH SWEET CHILLI TOFU AND CASHEWS

STIR FRY VEGETABLES WITH SWEET CHILI TOFU AND CASHEWS

Ingredients

Red cabbage

White Cabbage

Onion

Mung bean sprouts

Carrots

Tofu

Sweet Chili Sauce

Soy Sauce

sesame oil

Cashew Nuts

Directions

Stir fry veggies in a little soy sauce and sesame oil very quickly and place in to bowls. Stir fry tofu and cashew nuts in sweet chili, soy sauce and place on top of the vegetables. Serve immediately