So cute and delicious, you’ll have your man begging for more.
Treat the entire family to a delicious, homemade pot pasta dish this weekend. Not only are these usually made from scratch, but you can throw in a few delicious veggies and really personalise the dish to suit your taste.
Try a few of our favourite one pot pasta dishes below and be sure to tag us on Instagram @shesaid to share your creation!
Tomato and mascarpone
This delicious vegetarian dish is light on the calories and takes just 30 minutes to create – too good to be true? Not at all! Cook with fresh basil, spinach and Italian herbs to bring out the flavour of the pasta.
Roasted red pepper and sausage alfredo
If you’re looking for something a little spicy, a sausage alfredo is the perfect dish the family is going to love. Don’t forget to top off the dish with freshly grated Parmesan cheese!
For a signature pasta primavera make sure to stock-up on asparagus, broccoli, button mushrooms, garlic, peas and parsley to make the dish irresistible. It takes just 20 minutes to create from scratch and will serve up to six adults.
Update your pasta dish with sweet pineapple for that authentic Hawaiian taste. It’s just like a pizza and pasta dish merged together – yummy!
One Pot Lasagna Pasta
Combine the best parts of lasagne and pasta into one very special dish for dinner tonight. Not only does it take just 45 minutes to cook, but the leftovers are delicious. Top off with fresh basil before serving.
Images via Ciao Veggie, Host The Toast, Oh My Veggies, Taste To Tell, Oh Sweet Basil
Ever spotted a meal on Pinterest to discover that attempting it yourself is not as easy as it seems? We’re not talking cakes or sweets, but those difficult dishes which can turn the kitchen into a complete mess.
Here are just five meals which you should leave to the professionals – we know from experience!
This dish is exceptionally difficult, especially since you’re working with raw meat and eggs. Although the process seems simple enough (cutting raw meat into tiny pieces and seasoning until perfect), but it can really go wrong.
Coq au vin
Another French dish which is equally as difficult to prepare at home is coq au vin, or braised chicken stew with red wine. The reason this is so difficult is because it actually takes more than 2 hours to to prepare. Nobody got time for that?!
Who would’ve thought that a chocolate souffle would be on this list? What makes it so difficult? If you have attempted your very own souffle, odds are that the top will completely collapse moments after you’ve taken it out of the oven.
A single fillet of steak wrapped in puff pasty which takes up to 2 hours to cook? This difficult dish can go wrong in so many ways, which includes undercooking the beef and over-cooking the pastry.
Oh, the humble béarnaise sauce! Making eggs taste better for as long as we can remember – but why shouldn’t we attempt this one at home? The sauce is specially made in a glass boil suspended over boiling water which takes just seconds to crack, or possibly scramble the eggs before it’s too late.
Images via Bon Appetit, Betsy Life, Martha Stewart, BBC Good Food, The Galley Gourmet
What’s better than pizza? Pizza scrolls, of course! This yummy recipe can be served as both a main or an appetiser and can be altered to suit your own dietary requirements. If you do decide to recreate this recipe, make sure to tag us on Instagram: @shesaid!
4 1/2 tsp active dried yeast
1 tsp granulated sugar
1 cup milk, warmed
1 cup rice flour plus extra for dusting
1 cup potato flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
1 tbsp sunflower oil
1 egg, beaten
4 tbsp canned tomatoes, crushed
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
3oz wafer-thin ham, shredded
Handful fresh basil, chopped
- Place the yeast, sugar and milk in a bowl and set aside for about 10 minutes, until frothy. In a large bowl, stir together the flours, baking powder, xanthan gum and the salt.
- Mix the oil and egg into the yeast mixture and pour this into the flour mixture, using a fork to bring the mixture together. Tip it out onto a surface dusted lightly with rice flour and knead for 5 minutes, adding a little flour if the mixture becomes sticky.
- Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 40 minutes, or until well risen.
- Preheat the oven to 425 degrees F. On the floured surface, roll the dough out to a rectangle approximately 12×10 inches, spread with the crushed tomatoes, then sprinkle over the other toppings. Roll the pizza up from one long edge, then slice into eight pieces.
- Place the rolled-up scrolls, side-by-side, on a lightly oiled heavy baking sheet. They should be pushed up against each other so the sides are touching. Place in the preheated oven for 12-15 minutes, until golden.
Recipe via Great Gluten-Free Baking by Louise Blair, Image via Taste
Nobody can resist a classic mozzarella pizza and we have found the perfect recipe for you to try. While there’s the option of choosing a pre-made base, we highly recommend starting from scratch – it’s worth the extra hours of waiting!
3 tbsp tomato base
150g cherry tomatoes
1/4 red onion (sliced)
1 clove garlic (finely chopped)
1/2 ball mozzarella (sliced)
1 tsp oregano
1. Preheat the oven to 180ºC (350ºF) and line a tray with baking paper.
2. Spread the pizza base with tomato passata and top off with tomatoes, garlic, oregano, then the mozzarella.
3. Cook for 10-15 minutes or until crispy and golden brown.
Image via Epicurious
Nachos are a summertime staple since they’re so quick and easy to make, plus are easily altered to suit dietary requirements.
We have tracked down the perfect traditional nachos recipe which takes less than 20 minutes to prepare, and tastes great when paired with a side of tequila shots!
2 lbs ground beef
2 (16oz) cans refried beans
2 8 oz cans of black olives, diced
1 small jar pepper rings
1 bag round tortilla chips
2 bags shredded mexican-style cheese
large jar of salsa
- Preheat oven to 200ºC (400ºF)
- Spread a layer of chips on the bottom of a baking dish, enough to cover the bottom to a layer of 2-3 chips deep.
- Mix 1.5 cups of salsa and refried beans in a bowl. Microwave bowl long enough to heat beans and spread bean mixture on chips, add a layer of shredded cheese and cook until it melts.
- Cook ground beef, drain, and add 1/4 cup of taco seasoning and just enough water to make it not dry.
- Remove pan from oven, add ground beef, and another layer of cheese then heat in oven again to melt cheese.
- Remove pan from oven, add a layer of salsa, black olives, and pepper rings. Top off with more cheese and heat until it begins to melt.
Recipe via Open Source Cook, Image via Taste
Looking for a healthy dinner recipe the entire family will enjoy? This yummy little creation brings together nutritious avocado, feta cheese, and hummus in a delightful little wrap – not to mention seasoned with red chilli flakes and cracked black pepper!
4 wholemeal wraps
4 diced jalapenos
60g feta cheese
Red chilli flakes
Cracked black pepper
- Dice the jalapenos, and share give a generous serving on each wrap. Finish off with hummus over the top.
- Divide the avocado, sprinkle some feta cheese over the top, then add the pepper and chilli flakes.
- Fold each wrap over, then grill gently on each side until golden brown (you could also do this step before adding the filling).
Images via Hungry Healthy Happy
If you’re looking for a meal that’s not too heavy but still tastes delicious, this chicken, lettuce delight by Adam D’Sylva will certainly do the trick. “Don’t let the exotic ingredients throw you off recreating this at home,” he says. And in case you’re wondering what lup cheong is, it’s a “delicious dried Chinese sausage” that works wonders in this dish.
4 iceberg lettuce leaves, trimmed to form cups
1 lup cheong sausage, diced
4 spring onions, sliced into rounds
2 shallots, diced
4 shitake mushrooms, diced
6 water chestnuts, diced
10 sprigs coriander, picked and washed
200g chicken meat, minced
15g corn flour
Pinch of sea salt
1 organic egg
Cashew nuts fried crushed
100ml light soy sauce
40ml shao sing cooking wine
25ml oyster sauce
5ml sesame oil
- In a bowl, mix water, corn flour, salt and egg together then add quail mince and mix well.
- In a separate bowl, combine ingredients for dressing together and set aside.
- In a hot wok fry quail mixture until caramelised and fluffy.
- Add vegetables and continue cooking until onions are cooked through and aromatic. Remove from heat and season with dressing and coriander leaves.
- Divide evenly into lettuce cups, serve immediately.
Recipe Courtesy of Footscray Fresh Food Markets, Melbourne
Who can resist a yummy spring roll? But we’re not talking about those already made at the store.
Why not take advantage of the seasonal fruits and vegetables to create a delicious rainbow spring roll, which looks good and tastes ever better!
1 red capsicum
1 yellow capsicum
1/2 red cabbage
1 ripe avocado
2 asparagus sprigs
10 spring roll wraps
- Slice the asparagus into small pieces, then bring it to a slight boil. Remove from the heat, and place to cool. You can also use broccoli as well.
- Slice the capsicum, carrots and red cabbage. Open up the spring roll wraps, then arrange them in the middle. Top off with avocado, then fold the bottom parts as well as the sides.
- You could leave it here for a healthy meal on-the-go, or make a quick red wine vinegar sauce on the side.
Image via Thirsty For Tea
If you’re looking for a warming but filling recipe, this wet rice with pork ribs by renowned chef Frank Camorra is sure to hit the spot. While you may need to set aside a little time to allow the ribs to simmer, Camorra insists that “it’s simple and hearty” and is “autumn fare at it’s best.”
1.2 kg (421/3 oz) pork ribs, belly still on
100 ml (31/2 fl oz) extra virgin olive oil
sea salt flakes
1 brown onion, finely diced
3 garlic cloves, chopped
1 tsp thyme leaves
6 bay leaves
2 green capsicum (peppers), finely diced
6 tomatoes, peeled, seeded (see glossary) and grated
300 ml (101/2 fl oz) white wine
300 g (101/2 oz) bomba rice
200 g (7 oz) green peas, podded
- Take a sharp knife and cut the pork ribs between each rib to make single ribs with meat on either side of the bone.
- Heat 80 ml of oil in a large heavy-based saucepan over medium–high heat and cook the ribs, in 2 batches, for 10–15 minutes or until browned all over. Season with salt while cooking. Remove from the pan and set aside.
- Wipe out the pan, so that the dish does not taste too much like pork fat, and return to medium heat.
- Add the remaining oil. Add the onion, garlic, thyme, bay leaves and season with a good pinch of salt. Cook, stirring occasionally, for 8–10 minutes or until the onion is lightly golden.
- Add the capsicum and cook, stirring occasionally, for 10 minutes or until softened. Meanwhile, bring 1.5 litres of water to the boil, then reduce to a bare simmer. Add the tomato to the onion mixture and cook for 30 minutes or until thick and pulpy.
- Add the wine and increase the heat to high. Allow to bubble away for a few minutes, then reduce the heat to medium–low, add back the ribs and 1 litre of the hot water and simmer for 1 hour 10 minutes or until the ribs are tender.
- Add the remaining hot water, increase the heat to medium and bring to a steady simmer. Add the rice, season with salt and cook, stirring occasionally, for 15 minutes. Add the peas and cook for 4 minutes or until tender. The rice should just be a little past al dente but still firm to the bite.
- Serve straight away.
Recipe via Footscray Fresh Food Markets, Melbourne
For a healthy lunch recipe, why not try a traditional French vegetable soup?
It’s the perfect meal if you’re feeling under the weather, and is ideal for even children on a cold, rainy day. Feel free to add some of your favourite pasta for a filling dish during the winter weather.
200g broad beans
2 garlic cloves
1 tablespoon olive oil
1/2 onion (finely chopped)
1 celery stick (sliced)
2 carrots (diced)
5 cups water
1 zucchini (sliced)
1 cup peas
1 cup green beans
2 tomatoes (peeled and sliced)
- Heat a pan of hot water over the stove, and add the broad beans. Boil for 10 minutes, then drain and add the garlic cloves and mixed herbs.
- Add the green beans, then cook until completely boiled. Set aside to cool down.
- In another pot, heat the olive oil and combine the onions and leeks. Cook for 5 minutes before adding the celery, carrots, garlic and other vegetables into the pot.
- Once the mixture has settled into a consistent boil, add the beans from step 1, potatoes, and 5 cups of water. Boil, and skim off any foam from the surface.
- Finally add the zucchini, peas, and tomatoes. Let the mixture simmer with the lid on for 25 minutes, or until the vegetables are tender. Serve with fresh basil.
Image via Hungry Poodle
If you’re looking for a warm and filling dinner recipe, look no further than a classic green curry.
It is so quick and easy to prepare (even for beginners) and tastes amazing with beef, tofu or even a basic vegetable option.
2 tbsp green curry paste
2 tbsp olive oil
2 skinless chicken breasts (sliced)
400ml coconut milk
300g frozen peas
1 tbsp soy sauce
1/2 cup broccoli
- Heat the oil for a few minutes, then combined the shallots and curry paste.
- Chop up (or slice) the chicken into smaller, bite-sized pieces, then slowly stir it through the mixture. Cook for 5 minutes, then add the coconut milk, broccoli and defrosted peas. Bring the mixture to a slow simmer.
- Season with soy sauce, and serve with boiled jasmine rice.
Image via Make My Trip
This chicken feta and almond salad is served with a raspberry vinaigrette, so it’s a great recipe to whip up in the warmer months. With a variety of fresh herbs and spices, it’s a healthy and versatile meal that you can enjoy for lunch or dinner.
1 cardamom pod
½ tsp fennel seed
1 tsp sea salt
Zest of 1 lemon
4 free range chicken breasts
Olive oil, for cooking
100ml Minchinbury Blush (Rosé)
⅓ punnet fresh raspberries
50 ml red wine vinegar
Pinch of sugar
150ml olive oil
Sea salt and cracked pepper, to taste
100g freekah (or cracked wheat), cooked
100g mixed greens
100g rocket leaves
½ bunch flat parsley, leaves picked
½ bunch fresh basil, leaves picked and torn
⅔ punnet fresh raspberries
150g persian feta
50g toasted almonds
- In a small frying pan, lightly toast the peppercorns, cardamom and fennel until aromatic. Grind in a mortar and pestle with salt.
- Trim any excess fat from chicken breast. Pat skin dry and season well with spice mix and lemon zest.
- In a frying pan over medium heat, seal the chicken skin side down in a little olive oil and butter until golden. Flip over and finish cooking the chicken. When almost cooked add a splash of Minchinbury Blush to deglaze the pan juices. Rest the chicken.
- For the dressing, combine all ingredients into a glass jar, secure the lid and shake well to infuse.
- In a large bowl, add freekah, lettuce, rocket, herbs and raspberries. Add raspberry dressing and gently turn to coat the leaves. Arrange on a serving platter.
- Dice the cooked chicken and place onto the salad. Top with feta, almonds and a few more raspberries.
This Bouillabaisse recipe was created by Darren Simpson with Ronny Ghantous of Gallagher Hotels. It is a classic fish stew from France with tomatoes, saffron potatoes, marjoram and crisp bread.
Otherwise known as the perfect fish dish! It has stood the test of time and is a simple celebration of the sea. Enjoy!
8 king prawns, peeled
4 scampi, cut in 1/2
100g of clams, well washed to remove any sand
100g of mussels, washed and beards removed
2 squid cleaned, scored and cut into 8 pieces
200g of snapper fillet, cut into four
1 small onion, finely chopped
1 small head of fennel, finely chopped
1 long red chilli, finely chopped
4 cloves of garlic, finely sliced
1 can of Italian San Marzano plum tomatoes, finely chopped
3 tbsp basil leaves, roughly chopped
1 pinch of saffron
1 tbsp of chopped flat leaf parsley
½ cup of dry white wine
3 cups of prawn or fish stock
100g of cooked crabmeat
3 tbsp of mayonnaise
4 slices of crisp bread
Picked marjoram and fennel herb to garnish
Extra virgin olive oil
Salt and freshly ground black pepper
- In some extra virgin olive oil fry the onion, chilli & garlic till soft, add ½ the basil & the tomatoes bring to simmer for five minutes.
- Add the fish & shellfish, wine, prawn stock and saffron.
- Cover, cook on a medium heat till the shells have opened the fish is cooked approximately 5 minutes.
- Add the rest of the basil and parsley.
- Season the Brodetto with salt and freshly ground black pepper.
- Mix the crab with the mayonnaise and spread on the crisp bread.
- Serve in large bowls garnished with the crab crisp bread.
- Sprinkle with marjoram and fennel sprigs, and drizzle with lots of extra virgin olive oil.
Cooking with alcohol is one of the best ways to bring out the flavours of your food, without going too over-the-top.
One of our favourite ways to infuse a classic steak dish is with a splash of tequila; which smells and tastes absolutely delicious. If you want to know exactly how to make this dish at home, then just keep reading!
2 tbsp tequila
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 green onions (sliced)
2 garlic cloves
1 tbsp brown sugar
1 tsp ground black pepper
1 1/2 pounds steak
1/2 teaspoon salt
1 lime (sliced in wedges)
- Combine the tequila, Worcestershire sauce, soy sauce, green onion, garlic onions, brown sugar, jalapeno, and black pepper into a re-sealable bag. Add the steak, then let it marinade in the fridge overnight.
- Sprinkle both sides with salt and pepper, then cook on a hot grill for 3-4 minutes on each side.
- Once the steak is done, squeeze some more lime over the meat, and serve with fresh parsley.
Image and Recipe via Cooking Bride, Gaia Health Blog
Not only is this classic Thai dish delicious as a takeaway, it’s also really simple to make at home. Our recipe uses crunchy green vegetables on a bed of wholewheat noodles, but you can use wholemeal rice, or soba noodles for a healthier alternative.
The entire meal takes approximately 30-40 minutes to prepare, and serves 2.
2 cups broccoli
1/2 cup baby corn
2 carrots (sliced)
100g wholewheat noodles
1 chicken breast (boneless)
1 tbsp olive oil
1 tsp sesame oil
1 tsp minced ginger
2 cloves minced garlic
1/4 cup unsalted cashews
Splash of soy sauce
- Bring a large pot of water to a boil, then add the broccoli pieces, baby corn, sliced carrots, and wholewheat noodles to the mixture. Cook until the noodles are tender, then drain the pot and transfer into a bowl.
- Next, heat the olive oil, minced ginger, and garlic into a deep-set frying pan, or alternatively a wok if you have one in your kitchen. Keep cooking until the mixture is golden brown, then promptly add the chicken and sesame oil.
- Cook for an additional 3-5 minutes or until the chicken has completed cooked-through.
- Stir in the noodles, cashews and remaining vegetables with a splash of soy sauce for an authentic taste.
Image via Taste
Make this delicious traditional Hungarian dish which is full of rich flavour and colour.
Our recipe uses beef, but feel free to substitute it for veal, vegetables or even tofu for added taste or dietary requirements. Serve with a side of deep-red wine which will bring out the flavour of the stew.
3 cloves of garlic
4 tbsp oil
5 tbsp sweet paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp cumin
1 tbsp vinegar
Salt and pepper
- Peel and chop the garlic and onions, then set them aside. Cut the beef into 4cm strips, and remove the nerves and fat with a sharp knife.
- Heat the oil, and sauté the onions until they are nearly brown.
- Combine the paprika, garlic, oregano, thyme, and cumin into small bowl. Pour three tablespoons of this mixture into the pan with the onions. Sauté lightly, then include the vinegar and 8-10 tablespoons of water.
- Finally add the meat, then include the salt and pepper before covering the pot. Add a few teaspoons of water to keep the goulash from drying out.
- Let this cook for 1-1.5 hours or until the meat is almost cooked. Combine the rest of the spices and pour some cold water over the mixture before covering it up. Let it simmer for 10-15 minutes, and serve immediately.
Image and Recipe via Eat Well 101
Preparation time 5 minutes
Cooking time 30 minutes
2 avocados, diced
2 cups papaya, peeled, deseeded and diced
150g cherry tomatoes, quartered
1¼ cups brown rice
4 salmon fillets
- Combine avocado, papaya and cherry tomatoes in a bowl and set aside.
- Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre.
- Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.
- Serve salmon on top of brown rice and top with salsa. Season to taste.
Enjoy a delicious avocado pasta dish which is perfect if you want something light for the summer.
Perfect for those on a gluten-free and paleolithic diet who love avocado a little bit too much, the recipe is easy enough to cook and serve for two.
4 medium zucchinis
350g boneless, skinless chicken breast
1/4 tsp Himalayan salt
1/4 tsp freshly cracked black pepper
1 large endive
12 fresh asparagus spears
1/4 cup walnuts
2 tbsp fresh parsley
Creamy avocado sauce
1 large ripe avocado
1/2 cup full fat coconut milk
1/2 cup water
1 lemon (juice)
1 tsp Himalayan salt
1/4 tsp freshly cracked black pepper
1 tsp fresh thyme
- Turn the zucchinis into noodles using a spiraliser (it’s too difficult to cut them so finely yourself). Then set them aside in a large bowl.
- Cook the chicken over a pan on medium heat, and sprinkle with salt and pepper. Make sure it’s cooked through – this will take 5-10 minutes depending on your cooktop.
- Add the endive and asparagus, and cook until the vegetables are tender (another 5 minutes).
- Add the ingredients for the avocado sauce into a food processor, and mix until smooth and creamy.
- Now add the chicken and vegetables to the zucchini and mix well. The heat should cook the zucchinis just enough to become soft and tender.
- Sprinkle the fresh parsley and walnuts over the top before tossing and serving.
The perfect summer side – as tasty as it is filling!
Preparation time 15 mins
Cooking time 25 mins
Serves 4-6 as a side
1 cup SunRice long grain rice, rinsed
1 1/2 cups water
2 red capsicum, chopped
2 yellow capsicum, chopped
2 red onions, sliced into 1cm-thick slices
3 garlic cloves, sliced
2 tbsp extra virgin olive oil
1/2 tsp dried oregano leaves
375g mixed gourmet tomatoes
1/2 cup Kalamata olives
1 tbsp red wine vinegar
1 tbsp baby capers
1 cup flat leaf parsley leaves
Extra virgin olive oil to serve
- Preheat oven to 200°C. Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 10 minutes. Transfer to a large bowl, set aside to cool.
- Meanwhile, put the capsicum, onions and garlic onto a large baking tray. Drizzle with oil. Sprinkle with oregano. Season. Roast for 15 minutes until just tender. Add tomatoes, olives and vinegar. Roast for a further 10 minutes until just warmed through.
- Add the rice, capers and parsley to the warm vegetables. Season, toss to combine. Drizzle with extra virgin olive oil. Serve warm or at room temperature.
Tip: Great served with barbecue prawns, chicken, lamb or beef.
We’ve had the privilege of giving the Philips Airfryer a try, and it has single-handedly revolutionised the way we view ‘fatty’ foods. My personal favourite treat is sweet potato fries but the airfryed Fish and Chips are also right up there for me. Basically, the Philips Airfryer works by using Rapid Air technology to make tasty air-fried food without the fat. The fast-circulating hot air cooks food with up to 80% less fat than a traditional deep fryer. Personally, the thing I love most is that it’s completely fuss-free and so easy to clean once you’re done using it!
Airfryed Fish and Chips
200 g white fish filet (tilapia, cod, pollack)
30 g tortilla chips
300 g (red) potatoes
1 tbsp vegetable oil
½ tbsp lemon juice
- Preheat the AirFryer to 180°C.
- Cut the fish into four equal pieces and rub with lemon juice, salt and pepper. Let the fish rest for 5 minutes.
- Grind the tortilla chips very fine in the food processor and transfer the ground tortilla chips to a plate. Beat the egg in a deep dish.
- Dip the pieces of fish into the egg one by one and roll the pieces of fish through the ground tortilla chips so that they are completely covered.
- Scrub the potatoes clean and cut them lengthwise into thin strips. Soak the potato strips in water for at least 30 minutes. Drain them thoroughly and then pat them dry with kitchen paper. Coat them with oil in a boil.
- Insert the separator in the AirFryer basket. Position the potato strips on one side and the pieces of fish on the other.
- Slide the basket into the AirFryer. Set the timer to 12 minutes and fry the potatoes and the fish until they are crispy brown.
Image via flickr.com
Fish fingers are incredible popular with children and an easy win at the dinner table. The problem with store-bought fish fingers is they are often high in sodium and can contain up to 25 ingredients. In this homemade recipe there are just six.
400g fish, cut into 2cm chunks or strips
1/2 cup plain flour
1/4 cup milk
2 cups breadcrumbs
Olive oil spray
- Roll fish strips in flour.
- Mix egg and milk together and dip fish in it. Then roll fish in breadcrumbs.
- Preheat oven to 200 degrees Celsius.
- lay fish in lined baking tray and spray with oil.
- Cook for 15 minutes.
Recipe via The Healthy Mummy
This is a perfect way to get your children eating rice when they find it difficult to use a spoon. Fussy feeders will enjoy feeding themselves and the flavour possibilities are endless. This recipe is for a simple mushroom risotto which you can make into small balls. You can use any leftover risotto you like.
Serves 4 or more
2 tbsp oil
2 garlic cloves, crushed
1 onion, finely diced
2 cups arborio rice
4 cups reduced salt stock or water
2 cups diced mushroom
3 frozen spinach cubes or 2 cups chopped fresh spinach
1 cup grated parmesan
1 cup breadcrumbs (or gluten-free alternative, such as corn crumbs)
- Heat a pan over a medium-low heat. Add half the oil and pan-fry garlic and onion. Add rice and lightly pan-fry, then add 1/2 cup stock/water and stir until absorbed. Keep adding stock a bit at a time until rice is cooked.
- While rice is cooking, heat a separate pan, add remaining oil and fry mushrooms until lightly brown. Add spinach and cook until mushrooms are tender and water from the spinach has evaporated.
- When rice is cooked, add in spinach, mushrooms and parmesan. Stir through.
- Place risotto in a shallow dish and let it cool in the fridge.
- To make the risotto balls, lightly whisk eggs with a fork and place crumbs in another bowl.
- Scoop out a golf ball-size handful of rice mixture, dip into the eggs and then dip into the breadcrumbs. Mould in your hands.
- Place into a lined tray and repeat. Spray with oil spray.
- Preheat oven to 200 degrees Celcius or 180 degrees Celsius fan-forced. Cook risotto balls for 15 minutes or until golden brown.
Recipe via The Healthy Mummy
Chef Stefano De Pieri has partnered with Italian premium pasta brand Garofalo to create a pasta dish inspired through the company’s latest produced short film Caserta Palace Dream. Garofalo has long enjoyed a connection with the arts as producers of Italian short-films, sharing its creativity and passion for the ‘art of pasta’ through world cinema.
Stefano has created the pasta dish ‘vegetarian farfalle with cream of red capsicums and basil’ to pay homage to the natural beauty and radiance of the gardens of Caserta featured in the film, to share with SHESAID.
Vegetarian Farfalle Pasta With Cream Of Red Capsicums And Basil
2 fleshy red capsicums
1 garlic clove
2 tabsp extra virgin olive oil
1 medium onions or three shallots, coarsely chopped
½ cup cream
Basil to taste
Salt and pepper to taste
3 tbsp Parmesan cheese or good grana padano
360g Garofalo Farfalle pasta
- Remove talk, seeds and membrane from the capsicums and chop. Chop onion and garlic
- In a saucepan heat the oil, add the garlic, onions and capsicums and gently heat. Place a lid on the saucepan (or small pot). Simmer gently adding perhaps a touch of water and cook until very tender. It should not take more than 15 minutes.
- Place contents in a food processor and pulse to obtain a fine cream.
- Return this to a saucepan large enough to accommodate the pasta and reheat gently. Add the cream (double is better – or mascarpone), add salt and pepper to taste and basil likewise.
- Cook the farfalle as per the packet instructions al dente, drain, place in the saucepan, sprinkle with cheese and toss. Serve at once with more basil and cheese if desired.
- By sprinkling the cheese on the pasta before you toss it, you will ensure that the cheese sticks to the pasta and then is coated with the sauce.
Recipe by Italian celebrity chef Stefano De Pieri, Garofalo pasta ambassador
Indulge in this healthy pasta dish which is packed with essential vitamins and minerals to keep you full and satisfied. Substitute your usual pasta for whole wheat, which is not only a healthier alternative but also tasty and full of heart-healthy fats!
1.5 pound squash, cut into thick rings, with seeds discarded
1 small red onion, sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
6 large tomatoes, halved and cored
12 unpeeled garlic cloves
1/2 pound whole wheat rigatoni
2 tbsp pine nuts
1/4 tsp crushed red pepper
4 kalamata olives, pitted
1/4 cup thinly sliced basil leaves
2 tbsp chopped parsley
2 tbsp freshly grated pecorino cheese
- Preheat the oven to 350ºF (180ºC), and line a large tray with baking paper. Toss the squash, onion and 1 tablespoon of oil and season well with salt and pepper.
- Drizzle 2 tablespoons of oil on another lined tray, and add the tomato and garlic pieces. Season with salt and pepper.
- Cook in the oven for approximately 40 minutes, before transferring just the garlic into another bowl. Keep cooking the tomatoes for about 20 minutes, or until soft. Roast the squash and onion for a total of 45 minutes until golden brown.
- Prepare a pot of boiling water, then cook the pasta until al dente. Drain the water, only keeping 1/2 cup, before putting the pasta back into the pot.
- In another pan, heat 1 tablespoon of oil before adding the pine nuts until they’re golden brown. Now include the crushed pepper and olives before cooking for another minute. Add the vegetables, and stir through for another 2 minutes.
- Season with salt and pepper before combing with the pasta. Serve with 1/2 tablespoon of pecorino.
Image and Recipe via Slothful Slattern, Food and Wine