Fennel Soup
Serves 4
3/4 fennel bulbs
1.5 litres vegetable stock (bouillon is best)
250g ricotta cheese
Extra virgin olive oil
Parmesan
Sour dough bread
Trim the fennel (keep the leaves to 1 side) and remove the tough outer layer. With the base of the fennel on your board, slice into pieces about 1cm thick.
Bring stock to boil, add fennel and cook for about […]
Mushroom and Sage Pasta
Recipe of the Month
Mushroom and Sage Pasta
Serves 4
300g Orecchiette pasta, cooked
100g unsalted butter, chopped
400g mushrooms
40 sage leaves
3 cloves garlic
Juice 2 lemons
70g breadcrumbs, toasted
120g parmesan, shaved
2tbsp Olive oil
Melt half the butter in a large […]
Chestnut Risotto Cakes
Serves 4
15g porcini mushrooms
175g risotto rice
600ml vegetable stock
50g butter
1 onion, chopped
3 cloves garlic
200g chestnuts, cooked peeled and chopped
75g parmesan cheese, grated
1 egg, lightly beaten
50g instant polenta
1 tbsp olive oil
Salt & pepper
Mixed salad leaves & lemon wedges to serve
Cover the dried mushrooms with boiling water and set aside.
Heat the olive oil in a saucepan, add […]
Healthy Balance Cooking Lesson & Stretch Class
Simply Sumptuous Food has joined forces with Fit Space to provide a combined Cooking Lesson and Stretch Class.
Planned for Sunday July 12th at Centennial Park, the morning will include a stretch and strengthen class, information and tools to assist you in monitoring the stressors in your life and a hands on workshop to teach you […]
Quick Red Bean Salad
200g organic kidney beans, soaked overnight (or 400g tin)
½ red onion, finely diced
½ red capsicum, finely diced
12 cherry tomatoes, halved
Lettuce leaves
Fresh coriander
2 tbsp red wine vinegar
1 tbsp olive oil
Cook the soaked kidney beans in plenty of water for 60-90 minutes until they are soft, drain and leave to cool. Place the diced onion in a […]
Brown Rice Salad with spiced sweet potato, chickpeas and mint yoghurt
Serves 4
300g Brown rice
3 tsp ground cumin
1 medium sweet potato, peeled and cut into 2cm pieces
1 red onion, cut into small chunks
400g can chickpeas, drained
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
1 tbsp olive oil
50g toasted slivered almonds
2 tbsp freshly chopped coriander
1 ½ cups rocket leaves
1 ½ cups baby spinach leaves
1 tbsp lemon juice
4 tbsp […]
Spinach & Ricotta Lasagna
For a quick, easy & very tasty meal try this delicious Spinach & Ricotta Lasagna. Its also a great dish to make extra of as it will keep in the fridge for another day or you can freeze poritons.
Serves 4
375g fresh lasagna sheets
Grated parmesan for the top
Filling
Box of frozen spinach
200g fresh low fat ricotta
1 garlic clove
½ onion, finely […]
Pumpkin, Orange & Ginger Soup
Serves 4
½ cup red lentils
1kg Japanese pumpkin, cut in to chunks
1 onion, thinly sliced
1 tbsp ginger, grated
1 tbsp orange zest
4 cups vegetable stock
½ cup buttermilk (optional)
¼ cup coriander
Olive oil
Fry off the onions in a little olive oil for 5 min, until they begin to soften.
Rinse the lentils and add to the onions with the pumpkin, […]
Apple Tarte Tartin
4 apples, cored and thinly sliced
120g brown sugar
20g butter
1 sheet ready rolled puff pastry
Preheat oven to 200°.
Remove puff pastry from the packet and with a sharp knife trace around the pan on to the puff pastry (this will be the lid of the tarte)
In a frying pan melt the sugar then add the butter and […]
Brown Rice with Spiced Chickpeas & Sweet Potato
Serves 4
300g Brown rice
3 tsp ground cumin
1 medium sweet potato, peeled and cut into 2cm pieces
1 red onion, cut into small chunks
400g can chickpeas, drained
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
1 tbsp olive oil
50g toasted slivered almonds
2 tbsp freshly chopped coriander
1 ½ cups rocket leaves
1 ½ cups baby spinach leaves
1 tbsp lemon juice
4 tbsp […]
