Diabetic Living Australia — July-August 2017

RECIPES

ALISON ROBERTS; LISA URQUHART, DIETITIAN

PHOTOGRAPHY

BRETT STEVENS

STYLING

MARIE-

HÉLÈNE CLA

UZON

FOOD PREPARATION

PETA DENT

Meatballs

500g pork and veal mince

60g egg

25g (1⁄3 cup) breadcrumbs, made

with wholemeal grain bread

or gluten-free bread

2 Tbsp finely chopped oregano

1 Tbsp chopped flat-leaf parsley

2 Tbsp finely grated parmesan

1 tsp Dijon or gluten-free mustard

1 Combine meatball ingredients

in a bowl. Shape into balls using

2 tablespoons of mixture.

2 Preheat oven to 170°C (fan-

forced). Heat half the oil in

a large non-stick frying pan over

medium-high. Cook meatballs

for 1-2 minutes, turning often,

until just browned. Transfer to

a 2.5L (10-cup) ovenproof dish.

3 Heat remaining oil in the pan

over medium. Add the onion,

carrot, celery and garlic. Cook,

stirring occasionally, for 6-7

minutes or until onion softens

slightly. Add passata, tomato

paste and combined stock cube

and water. Bring to a simmer.

4 Add pasta to the dish with the

meatballs and pour over tomato

sauce. Bake for 25-30 minutes or

until pasta is just tender. Scatter

mozzarella over top and return

to the oven for 5 minutes or

until the cheese melts. Serve

topped with parsley, if you like.

Pumpkin, ricotta

and kale cannelloni

PREPARATION TIME: 30 MINS

(+ COOLING)

COOKING TIME: 1 HOUR 45 MINS

SERVES 6 (AS A MAIN)

2 tsp extra virgin olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

1 Massel Salt Reduced Chicken

Style Stock Cube

375ml (1½ cups) boiling water

700g jar Val Verde passata

16 Barilla Cannelloni tubes or

gluten-free cannelloni tubes

80g (2⁄3 cup) reduced-fat

grated cheddar

Salad leaves (optional), to serve

Filling

550g piece Jap pumpkin, unpeeled,

cut into wedges, seeded

Olive oil cooking spray

1 tsp extra virgin olive oil

140g kale, inner core removed,

finely chopped

1 Tbsp finely shredded sage

1 Tbsp thyme leaves

2 Tbsp water

375g tub Pantalica Light

Smooth Ricotta

20g (¼ cup) finely grated parmesan

Freshly ground black pepper

60g egg, lightly whisked

1 To make the filling, preheat

oven to 230°C (fan-forced). Line

a baking tray with baking paper.

Place pumpkin on tray and spray

with oil. Bake for 25-30 minutes

or until very tender. Set aside for

15 minutes to cool slightly. Using

a spoon, scoop flesh into a

medium bowl, discarding skin.

2 Heat oil for the filling in a large

non-stick frying pan over medium-

high. Add the kale, sage, thyme

and water. Cook, stirring, for 4-5

minutes or until kale is tender.

Transfer to the bowl with the

pumpkin. Add the ricotta and

parmesan and season with

pepper. Stir until well combined.

Stir in the egg. Set aside.

3 Heat oil in a medium non-stick

frying pan over medium. Add

onion and garlic. Cook, stirring

occasionally, for 6-7 minutes or

When it’s

cold outside,

COMFORT

FOOD is

exactly what

you need

26 JULY/AUGUST 2017 diabetic living