Vegetarian Lasagna - Gwen Lea

250g Lasagne Sheets 1/4 cup grated Parmesan cheese   Spinach Sauce  10 Spinach Leaves shredded  300g Sour Cream  1 Cup grated Tasty Cheese   Tomato Sauce   1 Tblspn Oil 1 Lg Onion chopped 1 Clove Garlic crushed 400g Can Crushed  or diced Tomatoes 310g Can Butter Beans drained 310g Can Red Kidney Beans drained 1 Tblspn Sweet Chilli Sauce   Spread half the spinach sauce over the base of an oven proof dish, spread half the tomato sauce, top with lasagne sheets.  Repeat layering sheets & sprinkle with parmesan.  Bake covered in moderate oven 50 mins or until golden...

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Zucchini Slice

Ingredients 1/4 cup oil   .500 gr zucchini - grated coarsely   1 large onion - finely chopped   .150 gr streaky bacon - finely chopped   .170 gr parmesan cheese - finely grated   .150 gr SR flour   3 large eggs - lightly beaten   pinch black pepper   3 large ripe tomatoes - thickly sliced Procedure Preheat oven to 180 C.   Brush 25cm tin with a little of the oil or line base with baking paper.   Combine remaining ingredients except the tomato and oil. Pour into prepared tin and smooth top with back of spoon....

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Steamed Kipfler Potatoes

Ingredients .400 gr Kipfler potatoes, peeled   sea salt   40 mls (2 tbls) lemon juice   2 tbls chopped mixed herbs such as chives, parsley   4 lemon thyme Procedure If the potatoes are varying sizes, cut them into roughly equal pieces and place in the top of a double steamer and cook for about 6-8 minutes or until tender.   Removed and place in a bowl. Season with sea salt and cracked pepper, and the lemon juice and chopped herbs. Toss to combine.   Note - You do not need to peel potatoes. Contributed by Customer

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Red Lentil dip

Ingredients  .150gm Red Lentils (soaked)   1 teaspoon Olive oil   2 garlic cloves - crushed   1 1/2 tablespoons grated fresh ginger   3 teaspoons mild Korma Curry Paste   1/4 cup Mango Chutney   1/2 cup fresh mint - chopped   1/3 cup Greek Yoghurt   2 tablespoons of fresh Coriander - chopped Procedure Place lentils in a saucepan with 1 1/2 cups of water. Cook on low heat, stirring often for roughly 20 minutes. It should be a good dipping consistency by then.   Either in another pan or using using the same pan you cooked the...

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