recipes_Australia_June_2017

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JUNE 2017 recipes+ 57

PHOTOGRAPHY

PHILLIP CASTLETON & ROB SHAW

Roasted Vegetable

& Pasta Gratin

SERVES 4 PREP 20 minutes

COOK 50 minutes

NUTRITION 1997kJ; 22g fat (9g sat); 15g

protein; 39g carbohydrate; 6g fibre a serve

500g pumpkin, coarsely chopped

1 zucchini, sliced

1 tomato, coarsely chopped

1 red onion, cut into thin wedges

2 tablespoons vegetable or olive oil

200g spiral pasta

40g butter, plus 30g extra

4 cloves garlic, crushed

¼ cup plain flour

2½ cups skim milk

1 ½ cups reduced-fat grated tasty cheese

1 cup soft fresh breadcrumbs

½ cup chopped flat-leaf parsley

1 Preheat oven 180ºC/160ºC fan-forced.

Grease a 2-litre (8-cup) ovenproof dish.

Combine the pumpkin, zucchini, tomato

and onion in a bowl. Add the oil; toss

to combine. Spread over an oven tray;

bake for 30 minutes or until tender.

Transfer to prepared dish.

2 Meanwhile, cook pasta in a saucepan of

boiling salted water for 10 minutes or until

tender. Drain; transfer to prepared dish.

3 Melt butter in a saucepan over low heat.

Add garlic; cook and stir for 1 minute or

until fragrant. Add flour; cook and stir

for a further minute or until thick. Remove

from heat. Gradually stir in the milk until

smooth. Return to heat; cook and stir for

5 minutes or until the mixture boils and

thickens. Spoon over vegetable mixture

in dish; stir to combine.

4 Combine the cheese, breadcrumbs,

parsley and extra butter in a bowl. Sprinkle

over pasta mixture. Bake for 20 minutes

or until golden brown.

BUDGET

WINNER

$3.40

A SERVE

DIY IDEA

Use leek

instead

of onion

Cauliflower, Broccoli

& Blue Cheese Gratin

SERVES 4 PREP 15 minutes

COOK 40 minutes NUTRITION 1988kJ;

21g fat (9g sat); 15g protein; 29g carbohydrate;

5g fibre a serve COST $3.50 a serve

500g cauliflower, cut into florets

500g broccoli, cut into florets

400g can cannellini beans, rinsed

2 teaspoons vegetable or light olive oil

1 onion, thinly sliced

40g butter

2 tablespoons plain flour

1½ cups skim milk

2 teaspoons Dijon mustard

100g creamy blue cheese, crumbled

1 ½ cups reduced-fat grated tasty cheese

½ cup soft fresh breadcrumbs

1 tablespoon finely chopped flat-leaf

parsley leaves

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease a 2.5-litre (10-cup) ovenproof dish.

Cook cauliflower in a large saucepan of

boiling water for 10 minutes or until tender,

adding broccoli in the last 5 minutes of

cooking. Drain. Transfer to prepared dish.

Add beans; mix well.

2 Meanwhile, heat oil in a large saucepan

over moderate heat. Add onion; cook and

stir for 2 minutes or until soft. Scatter over

vegetables in dish.

3 Melt butter in same pan. Add flour; cook

and stir for 1 minute or until thick. Remove

from heat. Gradually stir in milk, mustard

and blue cheese until combined. Return to

heat; cook and stir for 5 minutes or until

mixture boils and thickens. Spoon over

vegetable mixture in dish; stir to combine.

4 Combine tasty cheese, breadcrumbs

and parsley in a bowl. Sprinkle over

vegetable mixture; bake for 25 minutes

or until golden brown.