This recipe is vegetarian and easily vegan and gluten free but very wholesome and tasty! I used red lentil but you can use other lentil varieties such a puy they just won’t break down as much so it’s really a matter of preference.
Grease a 2 litre baking dish and spread the sliced apples and blackberries over the base. In a bowl, mix all the dry ingredients together before adding the butter, lightly beaten eggs, milk and vanilla. Stir till well combined and then pour over the fruit.
always cook too much pasta so this dish is a great way to use it up. Carrying on the theme of using leftovers you can pretty much put anything in this, vegetable wise mushrooms, capsicums and zucchinis all work well. Also feel free to add any odds and ends of cheese you might have in the fridge
One chicken – allow half a chicken per person depending on size and the appetite of your guests Salt and cracked pepper to season Heat oven to 160˚C on fan bake. Split the chicken down the centre, following the bone as you cut. Remove the rib cage. Alternatively a good butcher will do this…
Selaks New Zealand Roast Day (Sunday 5 August) celebrates the roast and all the wonderful accompaniments and accoutrements that go with it. It’s about bringing family and friends together around the dining table to break bread and share good food. Selaks has been bringing people together for more than 78 years and is determined to…
Here is a twist on leek and potato soup using Jerusalem artichokes. This recipe is both gluten free and vegan and perfect for a cold winter’s night. Look out for Jerusalem artichokes at your farmers’ market in winter. These knobbly tubers, which look a lot like large root ginger, make a wonderful mash or in…
20g butter ½ an onion finely sliced thinly sliced fennel bulb equal in amount to the onion 1 garlic clove, finely chopped ½ cup dried oyster mushrooms 1 cup hot water 1 tsp finely chopped thyme 500g mushrooms, roughly chopped wine 1 tbsp flour 125g cream cheese (or sour cream, mascarpone or Philadelphia cooking cream)…
In a large pot of salted water cook the pasta shells. Meanwhile cook the spinach in a pan until completely willted. Your large bag of spinach will turn into around a cup of cooked spinach.
