recipes_Australia_September_2017

SHOPPING LIST

REMINDER

2 teaspoons vegetable

or peanut oil

1 onion, thinly sliced

2 teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon cayenne pepper

400g can diced tomatoes

⅓ cup water

2 tablespoons lemon juice

8 hard-boiled eggs, peeled,

halved

60g baby spinach leaves

3 cups cooked basmati rice,

to serve

Chapati bread, to serve

(optional)

1 Heat oil in a large frying pan

over high heat. Add onion; cook

and stir for 2 minutes or until

soft. Add cumin, coriander and

cayenne pepper; cook and stir

for 30 seconds or until fragrant.

2 Add tomatoes, the water

and juice. Bring to the boil.

Reduce heat; simmer for

5 minutes or until thickened

slightly. Add eggs; simmer

for 1 minute or until heated.

Stir in spinach. Serve with

rice and bread (if using).

Egg & Spinach Curry

SERVES 4 PREP 15 minutes COOK 10 minutes

NUTRITION 1999kJ; 26g fat (12g sat); 15g protein; 37g carbohydrate;

8g fibre a serve COST $3.40 a serve

weekday cooking

THURSDAY FRIDAY

CSR 100%

Natural

Caster

Sugar

300g orecchiette pasta

400g cauliflower, cut into

small florets

2 tablespoons olive oil

4 bacon rashers, rind removed,

thinly sliced

1 onion, finely chopped

1 teaspoon dried chilli flakes

2 cloves garlic, chopped

¼ cup flat-leaf parsley,

chopped

½ cup freshly grated parmesan,

plus ¼ cup extra, to serve

40g butter

1 Cook pasta in a large

saucepan of boiling salted

water for 10 minutes or until

tender. Drain.

2 Meanwhile, cook cauliflower

in a saucepan of boiling water

for 5 minutes or until just tender.

Drain. Heat oil in a frying pan

over moderate heat. Add bacon

and onion; cook and stir for

3 minutes or until bacon is crisp.

3 Add chilli, garlic and

cauliflower to pan; cook

and stir for 2 minutes or until

cauliflower is golden brown.

4 Add pasta, half the parsley,

parmesan and butter to the

cauliflower mixture; toss to

combine. Serve sprinkled

with extra parmesan and

remaining parsley.

Bacon & Parmesan Pasta

SERVES 4 PREP 10 minutes COOK 15 minutes

NUTRITION 2210kJ; 29g fat (12g sat); 15g protein; 41g carbohydrate;

8g fibre a serve COST $3.40 a serve

PHOTOGRAPHY

ROB SHAW, BRETT STEVENS & DEAN WILMOT

SEPTEMBER 2017 recipes+ 53