Some of our family standbys –
150g (1 cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
1 cup grated low fat cheddar cheese
60ml (1/4 cup) vegetable oil
Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
Peanut Butter Pasta ( ALSO NICE WITH RICE)
1/4 cup natural peanut butter
1/4 cup hot water
1/4 cup skim milk
1 tbsp soy sauce
4 cloves garlic, minced
1/4 tsp cayenne (more if you like it spicy)
1/2 tsp black pepper
3-4 cups veggies (broccoli, peppers, carrots, peas, corn, etc), cut into bite size pieces – optional, sometimes we leave this out and just serve the pasta and sauce with lots of salad…
Cook the pasta. While the pasta is cooking, whisk together the peanut butter, hot water, and milk until smooth. Stir in the soy sauce, garlic, cayenne, salt and pepper. When pasta is almost done, add vegetables and cook for another couple of minutes. Drain and return to pot. Pour in the peanut sauce and toss well.
Nigella’s Macaroni Cheese
500g macaroni cooked al dente
500g cheese chopped( low fat for me)
1 cup evaporated milk – but I usually just use skim milk
1/4 tspn of nutmeg ( but I usually just use paprika)
1. Preheat oven to 180 C.
2. Mix ingredients except pasta in blender. Pour into wide shallow dish that will fit ingredients. Stir in pasta.
3. Bake until melty around 10-15 minutes.
Nigella’s Cheesy Risotto
1 tablespoon butter
1 tablespoon oil
2 baby leeks (or fat spring onions), finely sliced
300g risotto rice
125ml white wine
1/2 teaspoon Dijon mustard
1 litre hot vegetable stock
125g Cheddar, chopped
1.Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks until they have softened.
2. Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
3. Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one.
4. Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
5. Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes.
Chana Dahl (yellow split peas) – we eat this with rice and veges
1tsp ground tumeric
1.5c chana dahl (or yellow split peas)
1clv garlic, peeled and chopped
1tsp red chilli powder (can substitute cayenne pepper)
Put the dahl in a big pot with five cups of water. Bring to a boil and remove any surface scum. Add the turmeric and ginger. Cover, leaving the lid slightly ajar, turn heat to low, and simmer gently for 1 1/2 hours or until the dahl is tender. ..I usually cheat and just bung this ll into the crocpot and cook on low all day….Most but not all of the water should be absorbed. Add the salt to the dahl, stir to mix. Heat some oil in a small frying pan over a medium flame. When hot, put in the curry powder. A couple seconds later, put in the garlic and onion. Stir and fry until lightly browned. Put the chilli powder into the pan. Immediately lift the pan off the heat and pour its entire contents into the pot with the dahl. Stir to mix.