Vegetarian
Roast Vegetable Pasta
Jo Kirchener
Ingredients Method
1 large zucchini 1 large red capsicum 1 large green capsicum 1 large sweet potato 4 dry cups spiral past Shaved parmesan
Herbs of your choice, I use mixed dry Italian blend
Spray oil ½ cup good olive oil ⅓ cup balsamic vinegar Fresh ground salt and pepper
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Line flat baking tray with non-stick bake paper. Chop all vegetables into equal bite size pieces, toss on tray and spray lightly with oil. Cook in oven at 180 degrees till golden, approximately 20 minutes. Prepare a large pan of salted water to simmer. Shake herbs, olive oil and balsamic in a container. Bring water to full boil, add pasta and cook for around 11 minutes or until al dente. Drain, toss all the ingredients together in a large bowl, plenty of salt and pepper and the dressing, scatter shaved Parmesan on top and serve.
It goes very well with grilled lean poultry, meat or fish if desired.
Bruschetta Lunch
Linda Pozzi
This appetiser can easily be served as a light springtime meal.
Ingredients Method
Roma tomatoes Red bell pepper Mozzarella Slices of whole wheat baguette
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Toast slices of whole wheat baguette. Add tomatoes on top. Roma tomatoes are firm and succulent and will add a touch of sweetness. Throw in some red bell pepper for a satisfying crunch, and fresh mozzarella for complementary and creamy saltiness.
Spanish Omelette
Luke Lonsdale
Ingredients Method
12 eggs 2 onions, diced 4 small waxy potatoes, sliced Pinch of salt
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Cook potatoes and onions in a large covered frying pan with a splash of olive oil until soft. Do not stir to avoid breaking. Whisk eggs in a mixing bowl. Once potatoes are cooked, strain. Add to egg mix. In large frying pan on high heat add mixture and cook until seared around the edge. Put a large plate over the top of the frying pan and flip it over. Add to frying pan again to cook the other side. Once cooked flip back onto plate and serve. Perfect with a little bit of mayonnaise.
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