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Recipes

Spinach and onion soup with tomato crostini

Spinach and onion soup with tomato crostini

A colourful vegetarian version of classic French onion soup, this makes a filling lunch or light dinner. The secret of the rich flavour lies in frying the onions very slowly until they are well browned, caramelised and sweetly flavoured.

Lamb-stuffed vine leaves

Lamb-stuffed vine leaves

Stuffed vine leaves are popular in Middle Eastern and Mediterranean countries and there are many traditional recipes. This one is based on a classic Greek filling of lamb and rice but with added vegetables for extra taste.

Stuffed chicken rolls with lentils

Stuffed chicken rolls with lentils

Tender chicken rolls filled with a dried apricot stuffing are delicious served on a bed of orange–scented French–style lentils and colourful vegetables. The only accompaniment needed is a crisp salad of leafy greens.

Liver and bacon hotpot

Liver and bacon hotpot

This dish is dramatically different from old–fashioned liver casserole and a great choice for everyday healthy eating. It is bursting with flavour from the bacon, wholegrain mustard, peppery sage, carrots and swede. Serve it with some simply cooked green vegetables or a crunchy salad.

Tomato and capsicum warmer

Tomato and capsicum warmer

Sweet red capsicums and tomato passata make a beautiful ruby red soup that is sophisticated yet simple to prepare. Swirled with crème fraîche and accompanied by hot pesto bread, it makes a splendid special–occasion starter.

Minestrone

Minestrone

This minestrone makes the most of delicious winter vegetables, and is full of vitamin goodness. White beans and pasta make it even more nourishing and filling. Serve with chunks of fresh country–style bread or a salad for a satisfying meal.

Vegetable casserole

Vegetable casserole

This colourful vegetable casserole is finished with a fresh and punchy mixture of parsley, garlic, lemon zest and toasted almonds, and served with fluffy parmesan polenta. Touches like these can transform a simple vegetable dish into a feast for the eye and palate.

Moroccan-style pumpkin and butter beans

Moroccan-style pumpkin and butter beans

Middle Eastern spices flavour this low–fat vegetarian casserole, which is full of vegetables and other fibre–rich ingredients. It is a great recipe for a cook–ahead meal as the flavours mature and improve if the casserole is chilled overnight, then thoroughly reheated for serving. Try it with couscous.

Zesty chicken broth

Zesty chicken broth

While lemon zest and parsley enliven this chicken and vegetable soup, carrots, celery and broccoli ensure that it is full of vitamins. The refreshing flavour stimulates the appetite, making the soup ideal for a first course. Chunks of bread make a satisfying accompaniment.

Mushroom broth with herby croutons

Mushroom broth with herby croutons

A mixture of fresh mushrooms is good for making a quick soup that tastes really special. Instead of thickening or puréeing the soup, serving it as a light broth allows the individual flavours of the mushrooms, vegetables and herbs to be fully appreciated.

One-pot Japanese chicken

One-pot Japanese chicken

This chicken and vegetable casserole makes a satisfying main course all in one pot. A sharp and savoury citrus sauce provides a delicious dip to season the succulent ingredients individually just before they are eaten.

Piquant cod chowder

Piquant cod chowder

A variety of vegetables ensures that this wonderful soup is as healthy as it is delicious. The broth can be prepared a day in advance, ready for adding the fish at the last minute. Planning ahead like this means a healthy dinner can be on the table in minutes.

Pork meatball broth

Pork meatball broth

Aromatic rice and pork meatballs and lots of interesting vegetables bring Asian flavours to this satisfying main–meal soup. Serve it at the table in a warmed tureen or straight from the pan. The meatballs work equally well if made from chicken.

Prawn bisque

Prawn bisque

This classic seafood soup is ideal for a special first course. A last–minute addition of chopped red capsicum brings a delightful flourish of flavour, texture and extra vitamins instead of the fat in the traditional swirl of cream.

Pumpkin soup with muffins

Pumpkin soup with muffins

Pumpkin blends to a richly coloured, ultra–smooth soup, here enhanced by the wonderful flavour of rosemary. Crunchy hazelnut, pumpkin and rosemary muffins complement the soup perfectly. The muffins freeze well, so freeze any leftover ones in an airtight container, ready for next time.

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