INGREDIENTS800g pumpkin, peeled and finely diced4 cups chicken stock, or2 cups unsweetened OJ and 2 cups water1 medium sized onion1 tsp fresh ginger, finely chopped1 clove garlic, crushed¼ cup salt free tomato paste½ tsp cuminMETHODCook onion, garlic and ginger in 2 tablespoons of water for 3 minutes, or until transparent.Add all other ingredients.Cook for 15-20 minutes, or until pumpkin is tender.Puree.Serve with a thin slice of orange and garnish with parsley.COMMENTSTo get the best flavour from onions without cooking in oil, always place lid on saucepan while onions are cooking.
INGREDIENTS1 kg spinach, trimmed3 eggs, lightly beaten2 cups (400g) ricotta cheese1/4 cup (20g) coarsely grated parmesan cheese3 green onions, chopped1 1/2 cups (375ml) bottled tomato pasta sauce12 sheets instant lasagne1 cup (120g) coarsely grated cheddar cheeseMETHODBoil, steam or microwave spinach until just wilted, drain.Squeeze excess liquid from spinach, and chop roughly.Combine eggs, ricotta, parmesan and onions in large bowl.Stir in spinach.Spread half the pasta sauce over base of oiled baking dish.Cover with 3 sheets of lasagne.Top with a third of the spinach mixture.Cover spinach layer with 3 sheets lasagne.Repeat layering with remaining spinach and lasagne sheets.Top lasagne with remaining tomato sauce.Sprinkle with cheddar cheese.Cover lasagne with foil.Bake in a moderate oven for 40 minutes.Remove foil and bake for another 20 minutes or until browned browned on top.SERVINGS4SOURCEAWW Meals in Minutes
INGREDIENTSCake2¼ cups self raising flour½ cup custard powder2 cups caster sugar1 cup milk4 eggs, lightly beaten250g butter, softened2 tsp vanilla essenceIcing125g butter1½ cups icing sugar2 tbsp milkMETHODCakeGrease a deep 25cm square cake pan, cover base with paper, grease paper.Combine sifted flour and custard powder with remaining ingredients in large bowl of electric mixer.Beat on medium speed for 10 minutes, or until mixture is thick and creamy.Pour mixture into prepared pan and bake in moderate oven for 1¼ hours, or until lightly brown and cooked when tested.Let stand in tin for five minutes, then turn onto wire rack to cool.Ice with rich icing, and decorate as desired (great for birthday cakes!).IcingCombine butter, milk and sugar until smooth and creamy.COMMENTSVery nice tasty cakeSOURCEAWW
INGREDIENTS500g orange sweet potato, peeled and cut into chunks1 red or yellow capsicum, cut into chunks2 zucchini, sliced350g eggplant, cut into chunks2 tomatoes, cut into chunks8 spring onions, cut into lengths1 tbsp extra virgin olive oil1 tsp sea salt1 tsp grated lemon rind2 tbsp lemon juiceMETHODPreheat the oven to hot 220C.Place vegetables in a large baking dish, drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until soft.Transfer the vegetables to a food processor, add the lemon rind and the lemon juice.Blend until smooth.Spoon into a serving dish and cool to room temperature.SERVINGS4 cupsSOURCEAWW Dips and Dippers
INGREDIENTS2-3 ripe avocadoes1 large ripe tomato1 small chilli, or chilli sauce1 spanish onion½ cup chopped coriander1-2 cloves garlic, crushed, to your tastejuice of two limesMETHODScoop flesh from avocadoes and mash in medium bowl.Chop tomatoes and onion finely and add.Finely chop chilli and add with garlic.Chop coriander roughly, and finally add with lime juice.Fold all ingredients together and store in fridge.Best made close to serving.SOURCEMelissa
INGREDIENTS1 tbsp capers30g anchovy fillets, drained50g tuna in oil, drained1 clove garlic, crushed1 cup pitted black olives, sliced2 tbsp lemon juice2 tbsp extra virgin olive oil1½ tbsp brandy, optionalMETHODPlace capers, anchovies, tuna, garlic, olives and lemon juice in blender and process until finely chopped.Add olive oil and brandy while motor is running, until mixture comes to a smooth paste.Refrigerate until ready to serve.SOURCEAWW Dips and Dippers
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