Pea soup with homemade gnocchi dumplings

Ingredients
1 tablespoon butter
3 onions, chopped finely
2 potatoes, peeled and cubed
1.5 kg baby peas
12 cups water
3 vegie stock cubes
Salt and pepper to taste
Gnocchi dumplings:
6 eggs
2 cups flour
11/2 teaspoons salt

Method
In a large pot, heat butter and cook onions until glassy. Add water, stock and potatoes and cook for 5 minutes. Add peas (reserving 3 cups for later). Cook covered for 10-15 minutes. Blend until smooth. Add reserved peas. Season with salt and pepper.
Gnocchi dumplings:
Bring a large pot of salted water to the boil. Whisk eggs with salt. Add flour and mix until well combined. With a spoon, scrape small amounts into the boiling water. Boil for 5  minutes. Drain and serve in soup.

Crunchy asparagus cigars

Ingredients
6 sheets filo pastry
36 spears asparagus, woody ends removed
120g parmesan cheese, grated
sesame seeds
olive oil spray

Method
Preheat oven to 180°.
Cut each sheet of filo into 6 small rectangles.  Cover with a damp cloth.
Spray 1 rectangle of filo with olive oil. Place a small amount of parmesan cheese along the short side, not too close to the edge.  Place an asparagus spear on top of cheese, top and bottom protruding.  Roll filo around asparagus and place on a baking tray lined with baking paper, seam side down. Repeat with remaining filo.Spray filo wraps with olive oil and sprinkle with sesame seeds.  Bake for 8-10 minutes.

Cheesy polenta corn cakes

Ingredients
11/2 cups self raising flour
2 cups polenta
1 teaspoon baking powder
2 eggs, lightly beaten
2/3 cup milk
300g creamed corn
2 cups grated cheese
4 corn cobs, kernels removed
Salt and pepper to taste
oil for frying
Sweet chilli sauce to serve

Method
Place all ingredients in a large bowl. Mix until well combined. Heat oil in a large fry pan.  Place spoonfuls of mixture into oil and flatten slightly with back of spoon.Cook for 2 minutes on each side or until golden.
Drain on paper towel.

Brown rice salad with sunflower seeds and a honey soy dressing

Ingredients
3 cups cooked brown rice
3 spring onions, finely chopped
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
2 stalks celery, finely chopped
2 tablespoons chopped parsley
1 cup sunflower seeds
1 cup sunflower seeds toasted in a little oil
Dressing:
1/3 cup sunflower oil
1/3 cup soy sauce
1 heaped tablespoon honey
¼ cup lemon juice
1 small clove garlic, crushed

Method
Mix all salad ingredients in a bowl. Whisk dressing ingredients and pour over salad. Garnish with toasted sunflower seeds

Our pesto, pumpkin and feta pizzas

Ingredients
3 large thin pizza bases
topping:
pesto
feta
grated pumpkin
sprigs of fresh thymeor rosemary
olive oil

Method
Preheat oven to 220°.
Spread pesto over pizza bases.Top with crumbled feta cheese and then with grated pumpkin.  Drizzle with oil and scatter with sprigs of fresh herbs. Place pizza directly on oven rack and bake for 15-20 minutes, or until crisp and golden.