recipes_Australia_June_2017

TUESDAY WEDNESDAY

500g all-rounder potatoes,
(such as desiree), chopped
2 tablespoons skim milk
400g can sweet corn kernels,
rinsed, drained
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon tomato paste
1 teaspoon smoked paprika
2½ cups boiling water
2 vegetable stock cubes
250g small frozen cooked
peeled prawns, thawed
2 bacon rashers, rind removed,
finely chopped

1 Cook potato in a saucepan
of salted boiling water for
10 minutes or until tender.
Drain. Return to pan. Add milk;
mash until smooth. Season.

2 Meanwhile, process corn
until pureed.

3 Heat oil in a large saucepan

over moderate heat. Cook and

stir onion for 3 minutes or until

soft. Add pureed corn, tomato

paste, paprika, boiling water and

crumbled stock cubes. Simmer

for 5 minutes. Add prawns; cook

for 1 minute or until heated.

4 Cook bacon in a frying pan

over moderate heat for 3 minutes

or until crisp. Ladle soup into

bowls. Top with a spoonful of

mashed potato. Scatter over

bacon. Season with black pepper.

Creamy Prawn Chowder

SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 1287kJ; 9g fat (2g sat); 21g protein; 33g carbohydrate;
5g fibre a serve COST $3.50 a serve

2 teaspoons vegetable

or olive oil

1 onion, finely chopped

1 clove garlic, crushed

250g frozen spinach, thawed

250g tub smooth ricotta

¾ cup freshly grated parmesan

Finely grated zest of 1 lemon

(2 teaspoons)

400g packet (8) frozen crepes,

thawed

400g jar tomato pasta sauce

1 Preheat oven to 200ºC/180ºC

fan-forced. Grease a 2-litre

(8-cup) shallow ovenproof dish.

2 Heat oil in a large frying pan

over moderate heat. Cook and

stir onion for 3 minutes or until

soft. Add garlic; cook and stir

for 30 seconds or until fragrant.

Using hands, squeeze any

excess liquid from spinach.

Add to the onion mixture;

stir to combine. Transfer to

a bowl. Cool.

3 Add the ricotta, half the

parmesan and the lemon zest

to spinach mixture; mix well.

Season to taste. Divide ricotta

mixture between crepes and

roll up to enclose filling. Pour

a third of the pasta sauce over

base of prepared dish. Arrange

crepes, in a single layer, over

sauce. Pour over remaining

pasta sauce; top with the

remaining parmesan.

4 Bake for 15 minutes or until

bubbling and cheese is golden.

Baked Spinach & Ricotta Crepes

SERVES 4 PREP 10 minutes + cooling COOK 20 minutes

NUTRITION 2171kJ; 24g fat (11g sat); 21g protein; 45g carbohydrate;

4g fibre a serve COST $3.50 a serve

TOP TIP

Replace corn

kernels with

400g can

creamed corn

40 recipes+ JUNE 2017