- 1 medium carrot, finely chopped
- 1 stick celery, finely chopped
- 3 (750g) potatoes, peeled, roughly chopped
- 4 cups (1 litre) chicken stock
- 2 corn cobs
- 500g gourmet marinara mix
- 200ml thickened cream
- Sea salt & freshly ground black pepper, to taste
- 2 tbs chopped fresh chives
- 2 tbs chopped fresh parsley
- Crusty French bread
- Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.
- Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.
- Reduce heat and add marinara mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
- Stir through chives and parsley. Serve immediately with bread.
- 500g lean beef mince
- 1 small red onion, grated
- 2 garlic cloves, crushed
- 1/2 cup fresh white breadcrumbs
- 1/3 cup basil leaves, finely chopped
- 1/3 cup grated parmesan cheese
- 1 egg, lightly beaten
- 700g bottle (2 3/4 cups) tomato pasta sauce with basil
- 4 cups chicken stock
- 1/2 cup risoni pasta
- 2 zucchini, diced
- 150g green beans, trimmed, cut into thirds
- 1/3 cup grated parmesan cheese and
- crusty Italian bread, to serve
- Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
- Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil.
- Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook for a further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetables are tender.
- Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian bread.
- 1 x Basic roast chicken ingredients (see related recipe)
- 400g dried tortiglioni or rigatoni pasta
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 small red onion, finely chopped
- 500g jar tomato pasta sauce
- 2 cups grated mozzarella cheese
- 100g baby spinach leaves
- Follow steps 1 to 3 of Basic roast chicken recipe. Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh.
- Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
- Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined.
- Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through. Serve.
- 900g pumpkin, peeled, cut into 1cm cubes
- 1/4 cup (60ml) olive oil
- 1/2 tbs honey, plus extra to drizzle
- 850ml vegetable stock
- 1 onion, chopped
- 2 celery stalks, finely chopped
- 2cm piece ginger, grated
- 1 cup (220g) arborio rice
- 2/3 cup (160ml) white wine
- Juice of 1/2 lemon
- 1/2 cup chopped flat-leaf parsley, plus extra to garnish
- 2 tbs mascarpone, plus extra to serve
- Preheat the oven to 220°C.
- Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
- Place stock in a saucepan and keep at a simmer over low heat.
- Heat remaining tablespoon of oil in a large heavy-based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone.
- Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.
