Pumpkin & Ricotta Gnocchi

I've been wanting to make home-made gnocchi for some time, so while I have a temporary Thermomix, I decided it's the perfect time!  Gnocchi can have a tendency to be heavy, gluggy and flavourless, but I love the flavoured variety (plus it sneaks some extra veggies into the kids!)  It's pretty easy and my kids loved helping out with rolling the dough and cutting the pieces.  There are a few steps to the process, but it's not difficult and this was a hit with all of us.  Enjoy!

Ingredients
olive oil spray
250g pumpkin, peeled, deseeded & chopped
400g ricotta
400g plain flour

Method
Preheat oven to 220 degrees Celsius/200 fan-forced.

Place pumpkin in a baking dish and spray with oil.  Roast for about 30 minutes, until tender.  Cool.

Place pumpkin in Thermomix bowl and mix for 5 seconds/speed 5.

Add ricotta and flour and mix for 5 seconds/speed 5.

Knead for 40 seconds, closed lid, interval setting.

Turn out onto a floured surface.  Add more flour if needed - mixture should be soft and not too sticky.

Roll out into long, thin sausages and cut into even-sized pieces.  Press lightly with a fork.

Bring a large pot of salted water to the boil.  Drop pieces of gnocchi in, and remove with a slotted spoon when they rise to the top.  Serve with pasta sauce and parmesan cheese.

For the sauce...

Ingredients
1 onion
1 clove garlic
1/2 cup fresh herbs (I used basil and parsley)
1 stalk celery
1 carrot, top & tailed
1 tablespoon olive oil
800g tinned or fresh tomatoes

Method
Place onion, garlic, herbs, celery & carrot in Thermomix bowl.  Blitz for 5 seconds/speed 7.

Add oil and saute for 3 minutes/60 degrees/speed 2.

Add tomatoes and cook for 20 minutes/100 degrees/speed 1.

Mexican Baked Eggs

I love love love Mexican food and had been wanting to try out this type of dish for a while.  It was delicious and I would happily eat this for breakfast, lunch or dinner - how versatile!  It's healthy and is a great little vegetable sneak - the kids would also think you're pretty amazing if you served it up with corn chips.  Try it!

Ingredients
olive oil spray
1 onion, chopped
2 cloves garlic, crushed
Mexican/taco seasoning or spice (bought or home-made using cumin, coriander, paprika, oregano and chilli) to taste (anywhere from 1 teaspoon to 2 tablespoons!)
1 tablespoon tomato paste
1 tin crushed tomatoes
500g grated, hard vegetables (I used carrot, purple carrot, sweet potato and pumpkin)
1 cup vegetable stock
400g tin kidney beans
4 eggs
1/2 cup parmesan cheese, shredded
coriander, jalapeños and corn, to serve (optional)

Method
Heat a wok or large pan over medium heat.  Spray with oil, then add onion and garlic and cook for about 5 minutes, until soft.

Add seasoning and cook for 1 minute, until fragrant.  Add tomato paste and mix, then the tomatoes, vegetables, stock and beans.  Mix well, bring to the boil, then reduce heat and simmer for about 20 minutes, until vegetables are tender and sauce has reduced.

Preheat oven to 200 degrees Celsius. Spoon into individual ramekins (or one large baking dish).  Use the back of a spoon to create an indent in the mixture.  Crack an egg into each indent.

Bake for about 10-15 minutes until eggs are cooked to your liking.

Sprinkle with cheese and return to oven for another 2 minutes, until melted.

Serve with extras, if desired.

Ratatouille

This is a real favourite of mine - it's packed full of vegetables, is tasty, easy to make and so good for you!  It usually uses eggplant, but the man of the house is not a fan, so I don't use it - but feel free to add it in, or substitute it for the mushrooms or zucchini.  Enjoy!

Ingredients
1 red onion, chopped
2 cloves garlic, crushed
400g mushroom, chopped
2 medium zucchini, chopped
1 red capsicum, chopped
2 medium carrots, peeled and chopped
1 tablespoon tomato paste
2 tins crushed tomatoes
2 teaspoons mixed herbs
1-2 tablespoons balsamic vinegar
400g tin chickpeas, drained

Method
Heat a large saucepan or wok over medium heat.  Add onion and garlic and saute for a few minutes, until soft.

Add mushroom, zucchini, capsicum and carrot, along with tomato paste, and cook for about 5 minutes, stirring often, until vegetables have softened slightly.

Add tomatoes, herbs, vinegar and chickpeas.  Bring to the boil, then reduce heat and simmer, covered, for about 30 minutes, until veges are tender and liquid has reduced.

If you wish, serve with wholemeal pasta, cous cous or brown rice.

Upside Down Potato Salad

Oh how I love Summer barbecue season!  There's something so wonderful about sausages and salads on the deck!  We entertained on the weekend and I adapted an Anna Gare recipe to make this delightfully festive Upside Down Potato Salad.  You can go a bit all over the place with your capsicum and spinach, or make it a bit more structured like I did.  You could also make it into a dome using a bowl or pudding basin, and feel free to chop and change the herbs to your taste - so many options! It was a big hit and one I'm sure I'll be making again this Summer!

Ingredients
2kg washed potatoes, diced
3 red capsicums, deseeded and sliced into thick strips
500g frozen spinach
1/2 cup mayonnaise
1 cup light sour cream
3/4 cup Greek natural yoghurt
2 teaspoons white wine vinegar
1 bunch mint leaves, chopped
1/2 bunch basil leaves, chopped

Method
Preheat oven to 220 degrees celsius/200 fan-forced.

Place strips of capsicum on a baking tray and roast for about 30 minutes, until skin is dark and blistered.  Cover (or place in a plastic bag) and allow to cool for about 30 minutes.  Remove skin.

Place potato cubes in a large saucepan with salted water.  Cook until just tender.  Allow to cool.  Combine mayo, sour cream, yoghurt, vinegar and herbs, then mix into cooled potato.

Defrost spinach and squeeze out any excess water.

Line a 20cm x 20cm baking pan with glad wrap, allowing a large overhang on two sides.

Place 3/4 of the capsicum and spinach around the base and sides.

 Top with half of the potato mix.  Arrange remaining capsicum and spinach on, then fill with the remaining potato.  Cover with the overhang of glad wrap and press down firmly to compact it.

Place in the fridge for at least 2 hours to set.

Unwrap the glad wrap on the top, then turn out onto a serving platter.

Risotto Balls

Risotto Balls are the ultimate recipe for repurposed leftovers.  It's the perfect way to reinvent your dish and not get bored with the same meal two nights in a row.  The good thing about risotto is that the flavour options are endless, which means it's the same deal for these little delights too.

Most risotto balls are deep fried, but I wanted the oven-baked option so it was a bit healthier.  The kids LOVED the cheese surprise in the middle and they were a delicious Sunday night almost home-made takeaway kind of meal.  Enjoy!

Ingredients (makes 12 balls)
1/2 batch risotto (try this Leek & Bacon Risotto or this Pumpkin Risotto), cooled
12 small cubes cheese (you can use tasty, mozzarella or bocconcini)
3/4 cup plain flour
2 eggs, lightly beaten
1 cup breadcrumbs
1 teaspoon dried herbs
olive oil spray

Method
Preheat oven to 180 degrees fan-forced.

Place plain flour, eggs and breadcrumbs (mixed with herbs) in separate, shallow dishes.

With wet hands, take large handfuls of risotto.  Place a cube of cheese in the middle.  Roll in flour, then egg, then breadcrumbs.  Place on a lined baking tray.

Repeat for the rest of the risotto to make 12 balls.  Lightly spray with oil.

Bake for 20 minutes until golden and crunchy on the outside.

Moroccan Stuffed Capsicums

Capsicums were on special this week, so I decided to try something new and stuff them.  Originally, I'd been thinking a bit of a Mexican-style, but went down the Moroccan path instead (stay tuned, I still want to try Mexican ones soon!)

I loved the result, as did the whole family!  Beautiful flavours, something different for presentation and the crunch of the nuts and seeds really lifts it.  These are super healthy too and packed full of vegetables from Charlies - give them a go!

Ingredients (serves 4)
4 medium-large capsicums (any colour is fine!)
olive oil spray
1 onion
1 clove garlic, crushed (or 2 teaspoons of this amazing product I've found called "garlic love"!)
2 teaspoons Moroccan seasoning
1 tomato, chopped finely
3 cups cooked brown rice
1 carrot, grated
1/2 cup corn kernels
1/2 cup seed & nut mix (mine was pepitas, sunflower seeds and almonds)
1/4 cup cranberries or currants

Method
Preheat oven to 200 degrees Celsius, fan-forced.

Slice tops off capsicums and scoop out seeds and flesh.  Place on a tray lined with baking paper.  Spray lightly with olive oil.  Bake for 20 minutes, until soft and golden.

Meanwhile, heat a wok or medium pan over medium heat.  Spray with olive oil.  Add onion and garlic and saute for 5 minutes, until soft.

Add Moroccan season and cook for 1 minute.  Add tomato and cook for a further minute.

Add cooked rice, carrot and corn and stir well to combine. If the mixture is fairly dry, add up to 1/2 cup water.

Stir through seeds, nuts and dried fruit, then scoop into capsicums.  Replace the tops and serve.

Crunchy Brown Rice Salad

Perfect for a lunch, dinner, picnic or BBQ - add or subtract any ingredients you like!  This is versatile, healthy, colourful, delicious and easy - try it out :-)

Ingredients
3 cups cooked brown rice
200g corn kernels
1 red capsicum, deseeded, finely chopped
2 spring onions, finely chopped
50g baby spinach, shredded
1/2 cup currants
1/2 cup almonds, chopped
1 cup cooked chicken (or BBQ chicken), chopped - optional

Dressing
1/4 cup light olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 garlic clove, crushed
salt & pepper, to taste

Method
Combine all salad ingredients in a large bowl.

Mix together dressing ingredients, then add to the salad and toss well to combine.

Pumpkin & Feta Pastry Roll

I brought this Sausage Roll in to my workmates to taste test this morning and was told in no uncertain terms that it was not, in fact, a Sausage Roll at all.  They thought it was a very misleading label, and as a "Sausage Roll" they scored it a 0/5!  However, as a Pumpkin & Feta Pastry, I was scored 4.5/5 - so apparently, it's all in the name!

I whipped these up after making a Pumpkin & Feta Pizza on the weekend and having leftover ingredients.  They are delicious and a really great alternative to your standard sausage roll.  Just perfect with some home-made relish and a side salad.  Enjoy!

Ingredients
400g pumpkin, peeled, deseeded, cubed
1 tin lentils, drained
2 tablespoons fresh herbs, chopped (or substitute dried herbs)
1 egg, lightly beaten (reserve a little bit for brushing)
1 tablespoon barbecue sauce
100g feta cheese, crumbled
2 sheets puff pastry, thawed
1 tablespoon sesame seeds

Method
Preheat oven to 200 degrees Celsius.  Roast pumpkin for about 20 minutes, until soft and lightly browned.

Reduce oven to 180 degrees Celsius.

Place in a bowl with lentils and mash.  Add herbs, egg (don't forget to reserve some!), sauce and feta and mix well.

Lay out the puff pastry and cut each piece in half.  Spoon 1/4 of the filling mixture on each piece, in a log.  Roll up and place, seam down, on a lined baking tray.

Brush with reserved egg and sprinkle with sesame seeds.

Bake for about 15 minutes, until lightly golden.

Roast Vegetable Frittata

This was a bit of a throw-together meal that turned out really well!  Super easy - a bit time-consuming because of the cooking times, but the actual prep time is not much.  Loved by the whole family and would suit breakfast, lunch or dinner - it comes in at just 265 calories per serve.

Ingredients (serves 4)
300g pumpkin, peeled, seeded and chopped
300g sweet potato, peeled and chopped
1 red onion, chopped
olive oil spray
2 tablespoons relish/chutney (I used this home-made capsicum & onion relish)
100g feta cheese, chopped
6 eggs
1/4 cup milk
2 teaspoons dried herbs

Method
Preheat oven to 220 degrees Celsius/200 fan-forced.

Combine pumpkin, sweet potato and onion in a baking dish and spray with olive oil. Bake for about 30 minutes, until vegetables are tender and golden. Reduce oven to 180 degrees Celsius/160 fan-forced.

Add relish to vegetables and mix until combined. Top with feta.

In a separate bowl, combine eggs and milk and whisk well.  Pour over the vegetables then sprinkle the herbs on top.

Bake for about 30 minutes until egg is set and top is golden brown.

Roast Pumpkin & Feta Quinoa Salad

A deliciously healthy weeknight meal - I really loved this (unfortunately, my kids did not!)  The flavours balance perfectly and it's really simple to put together.  Best of all, it comes in at just 330 calories per serve!

Ingredients (serves 4)
800g pumpkin, peeled & cubed
4 baby beetroot, peeled & chopped
olive oil spray
1 leek, sliced
150g quinoa
25g baby spinach
100g feta, cubed
1 tablespoon balsamic vinegar
1 teaspoon sugar

Method
Preheat oven to 220 degrees celsius.

Place pumpkin and beetroot on a baking tray and spray with oil.  Roast for 10 minutes.  Add leek and roast for another 15 minutes, until vegetables are tender.

Meanwhile, place quinoa in a saucepan with 2 cups water.  Bring to the boil, then reduce heat and simmer for 15 minutes, until "tails" have appeared and quinoa is cooked through.

Toss quinoa with vegetables and baby spinach.  Top with combined vinegar and sugar, then sprinkle with feta to serve.

Rainbow Pasta

I was recently at a deli with the family and Miss 3 was quite fascinated by some colourful pasta we saw.  But it was super expensive, and of course I told her I could make it for MUCH cheaper than that. So I did!

Now first of all, I have to put out a disclaimer that this is a Thermomix recipe.  I have been lucky enough to borrow my neighbour's machine a bit recently, and WOW!  I'm super impressed!  Things like breads and doughs are so easy, I've also loved making soups, batters, jams and so much more, this thing really is amazing.

Anyway, pasta dough was soooo easy in the thermo.  And it was really easy to blend up the colours with it.  Of course, you could always do it by hand or in a food processor.

I found the actual rolling out of the dough fairly time consuming, and I wished I had another pair of hands (and the kids lost interest pretty fast!)  I borrowed my mum's pasta maker, and the rollers are just not very sharp, so I had a bit of trouble trying to separate my strands.  But despite those technical issues, I loved the result!

I love that it was coloured with vegetables, with no added nasties, and I kept it super simple, just mixing through a home-made pasta sauce (in the Thermomix of course!) and sprinkling with parmesan cheese to serve.

It was a big hit, and this recipe made HEAPS!  If I was to make pasta again, I'd do it on the weekend, when I have more time and/or some help, because it would make the process a whole lot easier.

Anyway, the kids love it - give it a go!

(You know you'll vegetables will be fresh & bright for that natural colour if you get them from Charlie's)

Ingredients (serves 6-8)
150g pumpkin, roasted
100g frozen spinach, thawed, with excess water squeezed out OR fresh spinach, steamed & drained
4 baby beetroots, roasted & peeled
3 eggs
300g baker's flour, plus about 200g extra
1 tablespoon olive oil

Method
Place the pumpkin in the thermomix bowl with 1 egg.  Mix for 10 seconds/speed 8.  Scrape down the sides, and mix for a further 5 seconds/speed 8.

Add 100g of the flour, along with 1/3 of the oil and mix 15 seconds/speed 5.  Check the consistency - because of the added vegetables, you'll probably need to add more flour.  You don't want the dough too sticky, so don't be shy about adding more flour.  It shouldn't be sticky to touch.  Knead for 2 minutes (use the kneading function).  Remove from bowl and wrap in cling wrap.

Wash the bowl and repeat the process with the spinach, then with the beetroot.

Let the dough rest for about 30 minutes (or you can leave it in the fridge for a few days).

Divide each colour into 4 balls.  Pass through a pasta machine until thin, then through the spaghetti or fettuccine function.  Again, add more flour if necessary - sticky pasta will go gluggy.  As you can see in the photo below, I put a broom between two chairs and hang the pasta over as I go.

Bring a large saucepan of salted water to the boil.  Drop in the pasta, in batches (stick to one colour at a time so it doesn't run).  Cook for about 2 minutes or until al dente (fresh pasta doesn't need long!)

Drain and toss together when it's all cooked.  Stir through a pasta sauce, sprinkle with parmesan cheese and serve.

Roast Vegetable & Pesto Lasagne

This is a low-calorie version of a traditional lasagne - I love using low-fat ricotta instead of bechamel sauce, as it's so easy and delicious!  The pesto adds to the rich flavours of the roast veges (and is even nicer if you make your own!)  Enjoy!

(The veges taste best from Charlie's!)

Ingredients
1/2 small butternut pumpkin, cubed
1 medium sweet potato, cubed
1 zucchini, cubed
1 capsicum, chopped
2 medium betroots, cubed
1 red onion, chopped
olive oil spray
2 tablespoons pesto
375g tub low-fat ricotta
500g jar pasta sauce
4 fresh lasagne sheets
1/2 cup parmesan cheese, grated

Method
Preheat oven to 200 degrees celsius, fan-forced.

Place vegetables on a large roasting tray and spray with oil.  Roast for about 30 minutes, until golden and tender.  Mix through the pesto.

Reduce oven to 160 degrees fan-forced.

Take a lasagne dish and put half of the vegetables on the bottom.  Top with half of the pasta sauce, then cover with 2 lasagne sheets.  Spread with half the ricotta.

Repeat with remaining ingredients, then sprinkle with parmesan.

Bake for about 30 minutes or until top is golden.  Serve with salad.

Brown Fried Rice

This recipe is a favourite of mine, now that I call myself a "runner".  It is so easy, and using frozen veges means you always have the ingredients on hand.  Brown rice is fantastic -  it keeps you fuller for much longer than white rice does, is much less processed and is perfect fuel for a long run.  Great for the kids too!

Ingredients
1 cup brown rice
olive oil spray
2 eggs, beaten
dash of milk
1 brown onion, chopped
1 clove garlic, crushed
2 cups frozen veges (I like peas, corn & carrot)
3 tablespoons soy sauce
1 tablespoon oyster sauce
salt & pepper

Method
Cook rice according to packet.

Heat a wok over medium heat.  Spray with olive oil.  Combine egg and milk and beat together.  Pour into the wok and cook as an omelette for a couple of minutes, until set.  Flip if necessary.  Remove from the pan and cut into strips.

Meantime, spray wok with more oil if needed.  Add onion and garlic and cook for a few minutes until tender.  Add vegetables and cook for another 5 minutes, stirring occasionally.  Add rice and sauces and mix well, cooking for another 5 minutes.  Season and serve.

Cauilflower and Blue Cheese Soup

The weather's getting cooler and soup season is nearly upon us!  Today we have a very special guest post from my friend and workmate, Liam Renton.  He's a great cook and wanted to share this favourite with you! Thanks Liam :-)  And don't forget to get your fruit & vegetables delivered fresh from Charlies!

"It's an honour to be allowed to post my favourite recipe on Vanessa’s Mums in the Kitchen Blog, as I know she has an exceptionally high standard when it comes to easy recipes that are quick to make. This soup is amazing. I wish when I was advanced to the Top 200 of Nation Wide Materchef Hopefuls out of 10,000 applicants back in its first season that I had this recipe in my bag of tricks to call on."

Ingredients

1 Litre of Pre Bought Chicken Stock

1 Large Cauliflower

3 Onions

2 Cloves of Garlic

2 Tablespoons of Butter

1 Standard block of Blue Vein Cheese

Method 

Dice the onions and Garlic and sweat them down in a pan with the butter for 10-15 minutes

Add those to the stock and bring them to the boil

Dice the Cauliflower and boil for 15 minutes

Take off the heat and add 2/3 of the block of Blue Cheese

Blend till smooth

This will give the entire family a bowl each plus a container or two to freeze for work lunches

I find if you bulk up the meal with crusty bread and maybe a few pre-bought meatballs it’s a meal on its own

Pumpkin Spinach Bites

This recipe is taken from www.losebabyweight.com.au and it's really great for something light, healthy and different!  They are moist, tasty and very easy - forget about the high-calorie baked goods next time you take along a morning tea!

Ingredients (makes about 18 balls, 80 calories per ball)
4 cups butternut pumpkin, cut into chunks
1/2 cup baby spinach leaves, rinsed and torn into pieces
1/2 cup almond meal
olive oil spray
1 tbsp sesame seeds
1 tbsp chia seeds (optional)
1 tbsp parmesan, grated
1/2 tsp ground cumin
1/2 tsp turmeric

Method
Preheat oven to 180C.

Spray pumpkin lightly with olive oil and place in the oven to roast for 45 minutes or until soft.

Spray a bit more oil in a large frying pan.  When hot, add baby spinach leaves.  Cook, stirring frequently, until spinach has wilted.

When pumpkin is cooked through, remove from oven (leave oven ON) and mash with a fork or use a food processor to blend until smooth.

In a large mixing bowl or food processor, combine almond meal, sesame seeds, parmesan and chia (if using).  Add mashed pumpkin and spinach.  Stir in spices.

Roll mixture into balls.  Place on a baking tray lined with baking paper and pop into the oven for approx 15 minutes or until golden and cooked through.

Bean, Corn & Avocado Salad

Weeknight dinners don't get much easier or healthier than this!  I adapted it from a Women's Weekly recipe, adding rice to make it a meal, rather than a side salad.  It's tasty and simple, you'll love it!

Get all your fresh ingredients from Charlie's Fruit Market!

Ingredients
400g cannellini beans OR 5 bean mix, rinsed & drained
2 cobs of corn, grilled, kernels removed OR 400g can corn kernels, rinsed & drained
2 celery stalks, trimmed & chopped
100g chargrilled capsicum, chopped
1 large avocado, chopped
1 cup cooked rice
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Method
Put all ingredients in a bowl and toss to combine.

Lentil Bolognese

Cheap, easy, healthy, family-friendly, tasty - yep, ticks all the boxes!  A twist on your usual bol :-)

Ingredients (serves 4 - 160 calories per serve)

olive oil spray

1 medium brown onion, chopped

1 clove garlic, crushed

1 tablespoon tomato paste

1/2 head broccoli, finely chopped

2 small zucchini, finely chopped or grated

1 carrot, grated
400g tin lentils

400g tin crushed tomatoes

1 tablespoon dried herbs

1/2 cup beef stock

Method

Heat a medium saucepan over moderate heat.  Spray with olive oil.  Add onion and garlic, and cook until soft and lightly browned.

Add tomato paste and stir to combine.  Stir in broccoli and zucchini, then add lentils, tomatoes, herbs and stock.

Stir well and bring to the boil, then simmer for about 30 minutes.  Serve on its own or with rice or pasta and a sprinkle of Parmesan cheese.

Caramelized Onion & Mozzarella Gozleme

I've previously posted this gozleme recipe here, but I have a new, delicious flavour to share!  I got the inspiration from seeing them sold at some markets recently and it didn't disappoint!  A perfect weekend meal to share with friends :-)

I've halved the original recipe here - it still makes 4 good-sized gozleme. Experiment with your own flavours and let me know!  The picture above is the caramel used onion as well as the spinach & feta - made, of course, with the freshest ingredients from Charlie's Fruit Market.

Ingredients
Olive oil spray
2 large onions, sliced
3 cloves black garlic, sliced (see footnote*)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons balsamic vinegar
250g self-raising flour
200g Greek yoghurt
100g mozzarella cheese, grated

Method
Heat a frying pan over medium heat and spray with oil.  Add onion and garlic and cook stirring occasionally, for about 10 minutes until quite soft and brown.  Add spices and cook for one minute.  Add vinegar and cook for about another 10 minutes, until dark and soft.

Meantime, make the dough:  mix the flour and yoghurt together.  Knead for 2-3 minutes on a floured surface.  Break into 4 equal pieces and roll into balls.  Use a rolling pin to roll into 25cm circles.  Spread onion mixture evenly onto half of each circle and sprinkle with mozzarella.  Fold over and press edges together.  Spray both sides with oil.

Preheat frying pan to medium.  Cook gozleme for a few minutes each side, until brown and "eyes" appear.  Slice and serve.

*Black garlic is an amazing product I'd never even heard of, until introduced to it by Charlie's Fruit Market.  It is similar to regular garlic, but has a much milder, sweeter taste.  It is also softer.  It's perfect for adding that extra flavour, without the strong hit of garlic or the after taste.  Give it a go!

Spinach & Feta Muffins

I adapted this one from www.taste.com.au and really liked this recipe.  You could add other herbs/spices - chilli flakes would be nice if it's not for the kids.  It's nice to have a savoury alternative to the usual sweet baking, and they're a great lunchbox option too.

Ingredients
25g unsalted butter
200ml milk
100g baby spinach leaves (or 100g frozen spinach, thawed)
1 2/3 cup (250g) plain flour
1 tbs baking powder
1 tsp bicarbonate of soda

2 teaspoons dried herbs (I used basil & oregano)

1/2 teaspoon paprika
2/3 cup (50g) finely grated parmesan or tasty cheese
1 egg
100g danish feta, crumbled
cherry tomatoes (optional)

Method
Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.

Sift dry ingredients into a large bowl, along with herbs and spices. Add parmesan, egg and spinach mixture. Crumble in cheese, then stir gently until just combined. Fill pans with mixture. If using tomatoes, prick several times, then place one in centre of each muffin. 

Bake for 20 minutes or until muffins are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm.

Vegetarian Rissoles

When we talk about the traditional Aussie Barbecue, we'd always first think of meat.  But, vegetarians don't have to miss out!  Here's some easy and tasty meatless rissoles - not only are they super-healthy (about 220 calories per serve), but they are so cheap to make (less than $5 for 4 serves!)  My one-year-old devoured these in no time - win!  You can mix it up with spices and flavours too.  Give them a go!

Ingredients
500g sweet potato
400g tin lentils or chickpeas
2 teaspoons dried herbs
1/2 tablespoon tomato or barbecue sauce
1 egg
1/2 cup breadcrumbs
olive oil spray

Method
Peel and chop sweet potato and steam (on the stovetop or in microwave) until soft.  Mash.

Process lentils or chickpeas until soft.  Mix with sweet potato, along with herbs, sauce, egg and breadcrumbs.

Form into 12 patties and refrigerate for about 30 minutes.

Heat a barbecue or frying pan over medium heat and spray with oil.

Cook rissoles until browned.  Serve with salad.