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Red lentil, pumpkin and tomato soup

by anna on September 26, 2019 Comments Off on Red lentil, pumpkin and tomato soup

Recipe from www.healthyfoodguide.com.au

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Red lentil, pumpkin and tomato soup
Red lentil soup
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Red lentil soup
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Instructions
  1. Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes, or until soft. Add garlic, carrot, pumpkin, lentils, stock, 2 cups water and tomatoes.
  2. Bring to the boil, reduce heat and simmer, covered, for 30 minutes or until pumpkin is very tender.
  3. Remove from heat and puree using a stick blender.
  4. Meanwhile, toast bread and top with sliced avocado. Sprinkle soup with parsley, dollop with yoghurt and serve with avocado toast.
Recipe Notes

Add more water if necessary to make the soup the perfect thickness for you.

The soup thickens a little if made in advance.

This meal can also be cooked for 6-10 hours in a slow-cooker.

Freezes well for one month.

Make it gluten free: Use gluten-free stock and serve with gluten-free bread.

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Beef and vegetable lasagne

by anna on September 26, 2019 Comments Off on Beef and vegetable lasagne
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Beef and vegetable lasagne
Beef and vegetable lasagne
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Prep Time 35 minutes
Cook Time 40 minutes
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people
Ingredients
Cheese sauce
Prep Time 35 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Cheese sauce
Beef and vegetable lasagne
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Instructions
  1. Preheat oven to 180°C. To make meat sauce, spray a large frying pan with oil and place over medium heat. Add onion and garlic and cook until soft. Add mince and brown, then add carrot and cook for 5 minutes.
  2. Step 2Add tomatoes, tomato paste and spices to pan. Simmer for 20 minutes. Add broccoli and cook for 5 more minutes.
  3. Step 3Meanwhile, make cheese sauce. Combine milk, flour and table spread in a saucepan over medium heat. Whisk continuously until sauce thickens. Reduce heat to low and simmer, stirring, for 10 minutes. Stir in cheeses and season with ground black pepper.
  4. Step 4Cover the base of a deep lasagne dish with lasagne sheets. Pour a third of the meat mixture on top, followed by a third of the cheese sauce. Top with half the zucchini slices, then add another layer of lasagne sheets. Repeat layers, ending with cheese sauce. Transfer to oven and cook for 30–40 minutes. Cool slightly, then serve with salad.
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annaBeef and vegetable lasagne

Tuna and zucchini frittata

by anna on September 26, 2019 Comments Off on Tuna and zucchini frittata
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Tuna and zucchini frittata
Tuna Frittata
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Course Lunch, Main Dish
Servings
Ingredients
Course Lunch, Main Dish
Servings
Ingredients
Tuna Frittata
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annaTuna and zucchini frittata