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...
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....
.400 gr Kipfler potatoes, peeled
40 mls (2 tbls) lemon juice
2 tbls chopped mixed herbs such as chives, parsley
4 lemon thyme
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
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...