Minestrone soup

1/4 cup olive oil
2 onions, finely chopped
2 celery sticks, diced
2 carrots, diced
2 potatoes, diced
2 cloves garlic, crushed
500ml tomato puree/crushed tomatoes
12 cups veggie stock
120g small pasta
salt and pepper to taste
parsley to garnish

Heat oil in large pot.  Add onions, celery, carrots and potatoes and cook for 8 minutes stirring often.
Add garlic and silverbeet and cook for another minute.Add tomato puree and stock. Bring to the boil.
Add pasta. Reduce heat, cover and simmer for 10 minutes or until vegetables are tender.
Season with salt and pepper. Garnish with parsley.

Curried eggs

15 eggs, hardboiled
2 teaspoons chutney
¼ cup mayonnaise
3/4 teaspoon curry powder
Salt and pepper to taste
Sweet paprika and chopped parsley to garnish

Peel eggs and cut in half lengthways.
Remove yolks and mash with mayonnaise, chutney and curry powder.
Season to taste with salt and pepper.
Use a piping bag (or a teaspoon) and pipe mixture back into eggs.
Sprinkle with paprika and garnish with parsley.

Crunchy green salad with a tangy avocado dressing

1 cos lettuce, roughly chopped
1 punnet cherry tomatoes, quartered
1 cucumber, peeled and diced
1 red capsicum, cut into strips
1 stalk celery, finely chopped
handful snow peas roughly chopped
1 avocado, diced
1/4 cup olive oil
2 tablespoons vinegar
1 clove garlic, crushed
1/4 teaspoon mustard powder
1/4 teaspoon coarse ground black pepper
1/4 teaspoon salt
1 teaspoon castor sugar
1/2 avocado, mashed

Place all salad ingredients into a large mixing bowl.
Whisk  dressing ingredients and drizzle over salad .
Toss well and serve.

Pumpkin, carrot, feta and poppy seed muffins

2 cups self-raising flour
1 teaspoon baking powder
3 tablespoons poppy seeds
150g feta, roughly crumbled
1 cup grated cheddar cheese
3 eggs, lightly beaten
3/4 cup milk
80g butter melted
200g pumpkin grated (1 cup)
1 medium carrot, grated
extra grated cheese to sprinkle on top
olive oil spray

Preheat oven to 180˚.
In a bowl combine flour, baking powder, poppy seeds, feta and grated cheese.
In another bowl combine eggs, milk and butter. Add pumpkin and carrot and stir to combine.
Pour wet ingredients into dry ingredients and mix gently with a fork.
Spray muffin tins with oil.  Moisten hands with water and roll mixture into walnut sized balls. Place into mini muffin tins.
Bake for 10-12 mins or until golden brown.

No fuss pumpkin risotto

½ butternut, steamed and mashed
2 tablespoons butter
1 tablespoon olive oil
2 onions, finely chopped
500g aborio rice
5 cups veggie stock
¼ cup grated parmesan cheese
¼ cup chopped parsley
Salt and pepper to taste

Heat oil and butter in a heavy based pot. Add onions and cook until glassy. Add rice and stir for 2 minutes.
Add stock and pumpkin. Bring to the boil. Reduce heat, cover and cook for 20 minutes, stirring occasionally.
Remove from heat and stir through parmesan and parsley.
Season with salt and pepper.