WD 55✦ 1 large onion, finely chopped
✦ 3 garlic cloves, crushed
✦ 1 tbsp chopped fresh rosemary
✦ 2 tbsp oil
✦ 500g veal and pork mince
✦ 1 cup dried breadcrumbs
✦ 2 eggs, lightly beaten
✦ 1 cup passata with Italian herbs
✦ 1 cup pizza cheese
✦ rocket leaves, to serve
CANNELLINI BEAN SALAD
✦ ¼ cup olive oil
✦ grated zest, juice 1 lemon
✦ 400g can cannellini beans, rinsed, drained
✦ ¼ cup currants
✦ 1 tsp fi nely chopped rosemary1 Preheat oven to moderate, 180°C. Line an
oven tray with baking paper.
2 Saute onion, garlic and rosemary in oil,
1-2 minutes.
3 In a bowl, combine mince, crumbs, eggs,
half passata and onion mixture. Shape mince
mixture into a rounded loaf on tray. Push half
cheese down centre. Remould. Pour remaining
passata over. Bake 40 minutes.
4 CANNELLINI BEAN SALAD In a bowl,
combine all ingredients.
5 Sprinkle meatloaf with remaining cheese. Grill
2 -3 minutes. Serve sliced with salad and rocket.LENTIL LASAGNE
SERVES 4 PREP 15 MINS COOK 50 MINS
PER SERVE 3421kJ COST PER SERVE $3.50✦ 2 carrots, fi nely chopped
✦ 1 leek, fi nely sliced
✦ 1 red capsicum, fi nely chopped
✦ 3 garlic cloves, crushed
✦ 2 tbsp olive oil
✦ 400g can diced tomatoes
✦ 400g can lentils, rinsed, drained
✦ 1 ½ cups chicken stock
✦ ½ cup chopped parsley leaves
✦ 250g packet dried lasagne pasta sheets
✦ 1 bunch silverbeet, chopped, blanched
✦ ½ cup grated tasty cheese
✦ rocket salad, to serve
SAUCE
✦ 300ml tub cream
✦ 1 cup thick Greek-style yogurt
✦ 3 eggs, lightly beaten
✦ ½ tsp ground nutmeg1 Saute carrot, leek, capsicum and garlic in oil
4 -5 minutes. Stir in tomatoes, lentils and stock.
Simmer, covered, 10 minutes. Uncover, simmer
2-3 minutes. Stir in parsley.
2 SAUCE In a large jug, whisk ingredients together.
3 Preheat oven to moderate, 180°C. Lightly grease
an 18 x 28cm casserole dish.
4 Cover base of dish with lasagne. Spoon over
one-third sauce and silverbeet. Repeat layers,
fi nishing with sauce. Bake, covered, 40 minutes.
5 Sprinkle cheese over lasagne. Grill 3-5 minutes.
Serve with rocket salad.2 In a saucepan, melt butter on
medium. Saute celery and onion
2-3 minutes. Add fl our, cook 1 minute.
Gradually stir in milk and wine. Cook,
stirring, until mixture boils. Simmer
3 minutes. Add vegetables, tomatoes
and dill. Spoon into ramekins.
3 TOPPING Rub butter into fl our.
Add milk, mix to a soft dough. Knead
lightly. Divide into four. Place pieces
of dough, feta and olives over vegies.
4 Bake 10-12 minutes until golden.
Serve pies with salad.
MEATLOAF WITH BEAN SALAD
SERVES 4 PREP 15 MINS + COOLING + RESTING COOK 55 MINS PER SERVE 3588kJ COST PER SERVE $3.65TIP To make salsa,
combine canned pineapple,
lime juice, chopped
mint and chilli.TIP If using instant lasagne
sheets, brush with a little
hot water to start the
softening process.TIP Leftover slices
make a delicious
sandwich.