Penne Pasta Bake

Ingredients:

4 cups cooked penne pasta
1 onion, chopped
2 cups pasta sauce
1 clove crushed garlic
1 teaspoon chili flakes
1 cup grated cheese







Method:

1. Preheat oven to 180 degrees.
2. Place cooked pasta in an ovenproof dish and stir pasta sauce, onion and garlic through it until pasta is covered in the mixture.
3. Top with grated cheese and sprinkle chili flakes over the top.
4. Bake for 15 minutes, or until the cheese is golden brown.
5. Allow to sit for 5 minutes, then serve hot with a salad.

Roasted Balsamic Mushrooms

Perfect as a side dish, light meal, or even on toast for breakfast.


Ingredients:
400g button mushrooms
2 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
3 teaspoons chopped oregano
2 tablespoons extra virgin olive oil
1/3 cup fresh ricotta cheese



Method:
1. Preheat oven to 200 degrees C
2. Combine mushrooms, garlic, vinegar, oregano and olive oil into a bowl  and combine gently until mushrooms are coated with mixture.
3. Spoon into a roasting tray, in a single layer and roast for around 15 minutes, turning once, until mushrooms are just tender.
3. Crumble cheese over mushrooms and drizzle with a little extra oil if desired.  Season with salt and pepper and serve hot with some extra fresh oregano.

Apricot Museli Balls

These bite sized snacks are seriously yummy and will store for around a week if you place them in an airtight container in the fridge.

Ingredients:

2 cups toasted museli
1 cup dried apricots
1/4 cup honey
60g melted butter
3/4 cup shredded coconut



Method:

1. Place all ingredients except coconut into a food processor or blender and process until well combined.
2. Roll teaspoons of the mixture into balls and then cover in shredded coconut.
3. Place balls on a tray lined with baking paper and allow to set in the fridge for 15 minutes before serving.

Basil Pesto

Basil pesto is a full flavoured sauce used for pasta.  Simply stir it through heated pasta and garnish pasta with extra toasted pine nuts and shavings of Parmesan cheese.

Ingredients:

2 cups basil leaves, coarsely chopped
2 cloves garlic, finely chopped
1/4 cup toasted pine nuts
1/3 cup finely grated Parmesan cheese
1/2 cup extra virgin olive oil (plus extra)

Method:

1. Put all ingredients except olive oil into a food processor and pulse, gradually adding the oil until a smooth paste forms.
2. If you plan on keeping the paste, put it into a jar and pour extra oil over the top.  This will prevent the basil from oxidising and turning black.

Bubble and Squeak

Ingredients:

3 tablespoons butter
1 small onion
2 cups mashed potato
2 cups shredded cabbage

Method:

1. Mix ingredients and mash into 'pancakes'.
2. Fry until golden and serve.

Herbed Potatoes

Ingredients:

12 small new potatoes
80g butter
2 teaspoons finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme

Method:

1. Wash potatoes well then cook in boiling water until just tender.
2. Heat butter in a pan and stir in herbs.  Pour herb butter over potatoes and toss gently to evenly coat.
3. Serve hot as a side dish.

Onion Rings

Ingredients:

1 cup cornflour
1/2 cup plain flour
2 large onions cut into 2cm thick slices
Salt and pepper
Oil for frying





Method:

1. Combine flours in a bowl and season with salt and pepper.
2. Add onions, toss to coat and shake off excess mixture.
3. Heat oil and fry until golden.
4. Serve hot as a side dish, or with lemon.