Spinach and Pumpkin Lasagne
600g (about 2 bunches) English spinach, stems trimmed
1/2 cup thickened cream
350g fresh ricotta cheese
2 egg yolks
150g parmesan cheese, finely grated
250g fresh lasagne pasta sheets
600g butternut pumpkin, deseeded, peeled, cut into 3mm-thick slices
200g mozzarella cheese, thinly sliced
1. Preheat oven to 180°C. Rinse spinach in cold water. Place, with water clinging, in a microwave-safe dish. Cover and microwave on HIGH (100%) for 2 minutes or until wilted. Remove cover. Allow to cool for 5 minutes. Drain. Squeeze to remove excess water. Set spinach aside.
2. Combine cream, ricotta, egg yolks and 1 cup parmesan in a bowl. Season with salt and pepper. Stir until well combined.
3. Grease a 10-cup capacity, 5cm-deep, 16cm x 25cm (base) rectangular baking dish. Cover base with 1 layer pasta sheets, cutting to fit. Top with one-third of the ricotta mixture. Top with half the spinach and half the pumpkin. Repeat layers, finishing with remaining ricotta mixture. Cover with another layer pasta sheets. Top with mozzarella and remaining parmesan.
4. Bake, uncovered, for 50 minutes or until pumpkin is tender. Stand lasagne for 5 minutes. Slice and serve.
2 teaspoons olive oil
6 x 150g single chicken breast fillets
1 brown onion, cut into thin wedges
1/4 cup Pataks Balti curry paste
1 cup reduced-salt chicken stock
400g can diced tomatoes
500g kumara (orange sweet potato), peeled, cut into 2cm pieces
200g green beans, topped, halved
1 1/2 cups basmati rice, cooked, to serve
1. Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until browned. Slice.
2. Heat remaining oil in frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes. Add curry paste. Cook, stirring, for 1 minute. Add stock, tomatoes and kumara. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes.
3. Add chicken to frying pan. Cover. Cook for 5 minutes. Add beans. Cook, covered, for a further 5 minutes or until chicken is cooked through. Serve with rice.
6 skinless chicken breast fillets
3 cloves garlic, crushed
4 Tbsp orange marmalade
Zest and juice of 1 orange
1 Tbsp (20g) unsalted butter
300ml chicken stock
Watercress, orange slices, olives, thinly sliced red onion and low-fat feta, to serve
1. Preheat the oven to 180°C.
2. Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and butter in a bowl and beat with a fork to combine.
3. Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 10 minutes, then remove foil and bake for a further 10-15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.
4. Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. Serve with a salad of watercress, fresh orange slices, olives, red onion and low-fat feta.
1 tablespoon of olive oil
1 onion, chopped small
3 celery sticks, diced
2 carrots, diced
1 onion, diced
1 cup of peas
2 medium potatoes, cut into cubes
tin of Barlotti beans, drained
1 tablespoon of tomato paste
2 Cups of chicken stock
1/4 cup of small pasta shells
salt and pepper
freshly grated Parmesan cheese
1. Gently fry the onion in the oil, then add the carrots and celery and gently fry a few more minutes.
2. Stir in the onion and peas, pour in stock and tomato paste then add the beans and potatoes and leave to simmer for 15-20 minutes.
3. Finally add the pasta shells and leave to simmer another 7-10 minutes, until pasta is cooked. Mix in some chopped parsley and season with salt and pepper to taste.
4. Sprinkle with grated parmesan and serve with crusty bread.
200g packet of Marie biscuits
125g unsalted butter, melted
2 1/2 teaspoons gelatine
1/4 cup (60ml) water
250g cream cheese
395g can sweetened condensed milk
1/3 cup (80ml) lemon juice
1/2 cup (125ml) cream
100g packet of jelly (the flavour of your choice)
1. Blend or process biscuits until the mixture resembles fine breadcrumbs. Pour in butter and blend until combined.
2. Press biscuit mixture evenly over the base of a 20cm x 30cm lamington tin. Refrigerate until required.
3. Meanwhile, sprinkle gelatine over the water. Allow to stand for a couple of minutes to allow the gelatine to absorb the water. Microwave for 30 seconds or until dissolved.
4. Beat cream cheese until smooth in a medium bowl. Add condensed milk, lemon juice and cream. Continue to beat until smooth. Stir in the gelatine mixture and fold through the cream. Pour over the top of the biscuit crumbs. Refrigerate for 4 hours or until set.
5. Make jelly according to packet directions, but using only half the amount of water stated on the packet. Cool to room temperature before pouring over the cream cheese layer. Allow to set completely.
6. Cut into squares and serve.