The Australian Womens Weekly Food — Issue 27 2017

104

CARDAMOM CARROT,

POTATO & SPINACH PILAF

PREP + COOK TIME 45 MINUTES SERVES 4

400g heirloom baby carrots, unpeeled,

trimmed

400g baby new potatoes, quartered

2 tablespoons pure maple syrup

¼ cup (60ml) olive oil

2 medium brown onions (300g),

sliced thinly

2 cloves garlic, crushed

½ teaspoon cumin seeds

6 green cardamom pods, bruised

1½ cups (300g) basmati rice

3 cups (750ml) vegetable stock

100g baby spinach leaves

coriander sprigs and cashews, to serve

CASHEW & CORIANDER YOGHURT

½ cup (140g) greek−style yoghurt

2 tablespoons coarsely chopped

fresh coriander

2 tablespoons roasted cashews,

chopped finely

1 Preheat oven to 220°C/200°C fan.

2 Place carrots and potato on

an oven tray lined with baking

paper; drizzle with maple syrup

and 2 tablespoons of the oil, season.

Roast for25 minutes or until tender.

3 Meanwhile, heat remaining oil in

a large saucepan over medium heat;

cook onion, garlic, cumin and

cardamom, stirring, for 3 minutes or

until onion is soft. Add rice; stir to

coat in mixture. Add stock; bring to

the boil. Reduce heat; simmer,

covered, for 15 minutes or until rice is

tender, adding spinach to pan for the

last 5 minutes of cooking time. Season.

4 Meanwhile, make cashew and

coriander yoghurt.

5 Serve pilaf topped with carrots,

potato, coriander sprigs and cashews.

Accompany with cashew and

coriander yoghurt.

CASHEW & CORIANDER

YOGHURT

Combine ingredients in a bowl.

FRYING PAN

SPINACH LASAGNE

PREP + COOK TIME 30 MINUTES SERVES 6

1 tablespoon olive oil
1 large brown onion (200g),
chopped finely
2 cloves garlic, crushed
375g packet fresh lasagne sheets
60g baby spinach leaves
750g jar tomato pasta sauce
1 cup (250ml) water
1½ cups (360g) fresh firm ricotta,
crumbled
1½ cups (150g) coarsely grated
pizza cheese
⅓ cup loosely packed small basil leaves

1 Heat oil in a large deep frying pan
over medium−high heat; cook onion

and garlic, stirring, for 5 minutes

or until onion softens.

2 Meanwhile, tear lasagne sheets

lengthways into strips; put long strips

aside, save any small broken pieces.

Add small broken pasta pieces and

spinach to pan with onion mixture;

mix gently to combine. Pour

combined pasta sauce and the water

into pan; mix gently to combine.

3 Insert long pasta strips, standing

upright on long sides, into the

mixture. Sprinkle with both cheeses.

Bringthepantotheboiloverhigh

heat. Reduce heat to low; simmer

for 2 minutes or until pasta is tender.

4 Preheat an oven−grill to high.

5 Grill lasagne for 5 minutes or

until cheese browns. Cover, stand

for 5 minutes before serving,

sprinkled with basil.

FRYING PAN

SPINACH LASAGNE