Spinach & Ricotta Stuffed Pasta

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.

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Spinach & Ricotta Balls with a Rich Tomato Sauce

Wash the spinach thoroughly before removing the stalks and finely chopping. Cook in a pan until completely wilted and then allow to cool. When cool, drain absolutely all the liquid you can out of the spinach and place in a large bowl along with all the other ingredients.

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Spicy Baked Chickpeas

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson 1 tin chickpeas, rinsed and drained 1 tbsp avocado oil ¼ tsp paprika ½ tsp garlic powder 1 tsp onion salt ¼ tsp celery salt ½ tsp dried oregano The rinsed chickpeas will have a skin you need to remove. This, while time consuming, is very easy to…

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Spiced Vegetable Fritters

Recipe: Tracey-lee Hooten from Tearfund’s One Helping Photography: Angela Scott 1 onion, finely chopped 2 cups grated vegetables (whatever’s cheap and in season; courgette, carrot or pumpkin work well) 1 tsp salt 1 cup chickpea flour 1 tsp curry powder oil for frying 4 tbsp sweet chilli sauce for dipping Heat a little oil in…

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Spiced Tomato and Lentil Soup

Recipe and Photography: Emma Galloway I like to think of this soup as a winter pantry staple. You’re likely to have all the ingredients at hand, it comes together in very little time and leaves you feeling nourished and warm from the inside out. I find it easiest to place the lentils into a fine…

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Spiced Eggplant Salad, inspired by Ripe

I hear the other day there was to be a 2nd Ripe cookbook.  This is great news as their first was a real treasure.  The following recipe is one have adapted from that book.  For me the original was a little too spicy, I’m a wimp when it comes to chillies, so I have toned…

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Spiced Baby Carrots with Herb Tahini Dressing

2 large bunches of baby carrots 2 tsp sesame seeds 2 tbsp harissa spice mix* ½ tsp salt 2 tbsp extra virgin olive oil Mix the harissa, sesame seeds, and salt with the oil and toss this through the scrubbed and trimmed carrots. Spread out on a baking tray and bake at 180°C for 20…

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Spaghetti with Lemon & Herb Nut Crumb

This recipe was created by Kelly Gibney for Alison’s Pantry. Serves 4 1 cup Alison’s Pantry Walnuts ½ cup Alison’s Pantry Natural Almonds 1 cup parmesan cheese, finely grated zest of 3 lemons large handful fresh basil leaves, roughly chopped large handful fresh Italian parsley, roughly chopped ¼ teaspoon dried chili flakes sea salt & cracked black pepper…

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Spaghetti with Broccolini, Spinach and Rocket Pesto

Recipe and photography: Vicki Ravlich-Horan 100g dried spaghetti 20g butter 1 garlic clove, finely chopped 120g packet baby spinach 200g broccolini 100g feta ½ portion Rocket Pesto (see recipe below) Toasted almonds to garnish Fill a large pot with water and bring to the boil. Salt generously and add the pasta. In a pan melt…

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Spaghetti Cacio Pepe

Recipe: Megan Priscott, Red Kitchen | Photography: Ashlee deCaires I love this classic Italian dish; it is the epitome of classic Italian. Just a few ingredients and with a food cost of around $1 per person, you can’t go wrong. Use packet spaghetti as homemade is too rough for this dish and absorbs the flavour,…

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