Minestrone soup

Ingredients

¼ cup olive oil
1 onion, finely chopped
1 leek, finely chopped
2 celery sticks, diced
2 carrots, diced
2 potatoes, diced
2 cloves garlic, crushed
500ml tomato puree/crushed tomatoes
Can 4 bean mix
12 cups veggie stock
120g small pasta
salt and pepper to taste
parsley to garnish

Method

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.

Homemade garlic bread

Ingredients

1 french stick
100g butter (softened)
2 cloves garlic, crushed
1 tablespoon chopped parsley

Method

Preheat oven to 180 fan forced.

Cut French stick into 2cm slices – be careful not to cut right through to the bottom. On a plate mash butter, garlic and parsley with a fork until soft. Spread slices (both sides) with butter mixture. Wrap bread in foil leaving the top open to crisp. Bake for 10 minutes or until top is golden brown.

Baked veggie slice

Ingredients

2 zucchinis grated
1 medium sweet potato, peeled and grated
1 potato, peeled and grated
1 carrot, peeled and grated
1 leek, finely chopped
11/2 cups grated cheese
6 eggs, lightly beaten
1 tablespoon oil
1 cup self raising flour
salt and pepper to taste
extra cheese for sprinkling

Method

Preheat oven to 180°.

In a large bowl combine zucchini, potatoes, carrot and onion. Add cheese and mix well. Add eggs, oil and flour. Seeason with salt and pepper. Mix thoroughly until well combined.
Spray a large ovenproof dish and fill with mixture. Sprinkle with a little extra cheese and bake for 20 minutes until golden brown.

Couscous and roasted veggies with a tahini dressing

Ingredients

¼ pumpkin, peeled and cut into bite sized pieces
1 sweet potato peeled and cut into bite sized pieces
2 carrots, peeled and cut into bite sized pieces
¼ cup olive oil
Salt and pepper to taste

Couscous
3 cups instant couscous
3 cups water
¼ cup olive oil
½ cup chopped parsley
Juice 1-2 lemon

Tahini dressing
½ cup natural yoghurt
2 tablespoons tahini paste
½ clove garlic, crushed
Juice 1 lemon
Salt and pepper to taste

Method

Preheat oven to 180°.
Combine all veggies in a large bowl. Add oil, salt and pepper  and toss well to coat. Bake for 30 minutes until veggies are cooked. Place couscous in a large bowl and pour over 3 cups boiling water. Allow to stand for 5 mins until couscous soaks up all water. Fluff with a fork. Add olive oil, parsley and lemon juice. Whisk all tahini ingredients together and drizzle over salad.

Mini orange and dark chocolate muffins

 Ingredients 

2 cups self raising flour, sifted
¾ cup brown sugar
100g dark chocolate
zest and juice of 1 orange
½ cup sunflower oil
1 cup milk
1 egg, lightly beaten
canola oil spray

Method

Preheat oven to 180°.
In a large bowl combine flour, sugar, chocolate and zest.  Add orange juice, oil, milk and egg.  Gently combine using a metal fork. Spray a muffin tin with oil and fill with mixture.
Bake for 10 minutes or until cooked. Place on a wire rack to cool.