GARLIC MUSHROOM AND LENTIL SPAGHETTI
Serves 4-6
30ml olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 celery stick, finely chopped
1 red chilli, deseeded and finely chopped
250g button mushrooms, thickly sliced
250g brown mushrooms, sliced
400g tin of chopped tomatoes
30ml tomato paste
400g can of lentils, drained
salt and pepper
300g spaghetti
125ml grated Parmesan cheese
Heat oil in a pan. Add onion, garlic, celery and chilli and fry over a high heat until softened.
Add the mushrooms and fry until golden and softened. Stir in the tomatoes, paste and lentils and bring to the boil. Season.
Reduce the heat and simmer, uncovered, for 10 minutes until thickened.
Meanwhile, boil the spaghetti in salted water, then drain.
Toss with the sauce and Parmesan cheese. Serve.
GNOCCHI NICOISE
Serves 4-6
30ml olive oil
5ml crushed garlic
3 shallots, halved and sliced
1 red pepper, diced
1 yellow pepper, diced
2 carrots, peeled and diced
1 stalk celery, sliced
30ml brandy (optional)
400g plum tomatoes
15ml tomato paste
250ml vegetable stock
1 bay leaf
50g black olives, pitted and halved
salt and pepper
500g vacuum-packed gnocchi
Heat the oil in a saucepan over a medium heat. Fry the garlic, shallots, red and yellow pepper, carrot and celery for 5-10 minutes until soft.
Add the brandy and cook for a further 3 minutes. Add the rest of the ingredients, except the gnocchi.
Bring to a simmer and lower the heat. Cover and cook for 40-50 minutes until thickened. Remove bay leaf. Season to taste.
Bring a pot of salted water to the boil.
Boil the gnocchi until one floats to the top, about 3-5 minutes.
Drain immediately and toss with the sauce.
FIVE-SPICED STIR-FRY TOFU
Serves 6
300g firm tofu, cut into cubes
125ml olive oil
2 brinjals, cubed
2 cloves of garlic, crushed
2cm piece fresh ginger, peeled and grated
1 red onion, cut into wedges
1 red chilli, thinly sliced
5ml Chinese five-spice
2 bunches baby bok choy, chopped
60ml soy sauce
60ml oyster sauce
10ml sesame oil
30ml lime juice
Cut tofu into 2cm pieces and pat dry with paper towel.
Heat a pan over high heat. Add 30-40ml oil and stir-fry tofu, in batches, until golden.
Drain on paper towel and transfer to a plate.
Heat more oil and repeat with the brinjal and transfer to the plate.
In a wok, heat oil, then fry the garlic, ginger, onion and chilli until fragrant – about 5 minutes. Add the five-spice and bok choy and cook until wilted.
Return tofu and brinjals to the wok. Combine soy, oyster sauce, sesame oil and lime juice and add to stir-fry.
Cook for 4-5 minutes until heated through. Serve immediately.
FENNEL, ZUCCHINI AND PEAR SOUP
Serves 4-6
2 pears, peeled and chopped
3-4 medium zucchini, cut into large chunks
3 fennel bulbs, trimmed and sliced
1 onion, cut into wedges
2 garlic cloves, chopped
45ml olive oil
salt and pepper
1 litre vegetable stock
125ml orange juice
160ml Greek yoghurt
fennel fronds
Preheat oven to 180°C.
Toss pears, zucchini, fennel, onion and garlic in oil and spread on to a baking tray. Season and roast for 40-45 minutes until the vegetables are tender.
Remove and place the roasted vegetables into a large pot and add the stock and orange juice. Simmer for 15 minutes.
Blend until smooth.
Add the yoghurt and serve garnished with the fennel fronds.
CAULIFLOWER CURRY
Serves 6-8
30ml olive oil
1 onion, finely chopped
10ml crushed garlic
10ml chopped ginger
15ml curry powder
10ml mustard seeds
5ml salt
1 carrot, peeled and diced
2 potatoes, peeled and cubed
1-litre vegetable stock
1 head of cauliflower, washed and separated into florets
400g tin butter beans, drained and rinsed
125ml chopped coriander
Heat the oil in a pot, add onion, garlic and ginger and fry until onion is lightly browned and tender.
Add the curry powder, mustard seeds and salt and cook for 2 minutes until fragrant.
Add the carrots and potatoes and fry until coated with curry. Add stock and cook for 15-20 minutes until vegetables are tender.
Add the cauliflower and beans and cook for a further 10 minutes. Serve with chopped coriander. - The Star