New Idea – March 19, 2018

Porcupine Meatballs

Banana Peanut

Frozen Yoghurt

Serves 4, Prep 20 mins, Cook 20 mins

Makes about 2½ cups

6 80g jar tomato and basil

pasta sauce

Char-grilled bread, baby rocket

leaves and extra grated

parmesan, to serve

MEATBALLS

500g beef mince

1 small onion, finely chopped

½ cup long grain rice

½ cup finely grated parmesan

2 tsps smoked paprika

Salt and pepper, to taste

1 To make meatballs, combine

all ingredients in a large bowl.

Mix well.Roll tablespoons of

mixture into balls (makes 24).

2 Combine sauce and 3 cups

water in a large, deep frying

pan. Bring to boil. Add

meatballs. Gently boil, stirring

occasionally for 20 minutes, or

until rice in meatballs is tender.

3 Serve with bread and rocket

leaves. Sprinkle with extra

parmesan.

2 medium bananas, peeled

½ cup vanilla yoghurt

2 tblsps peanut butter

1 Cut bananas into 2cm pieces. Place in

a snap-lock bag. Seal. Freeze overnight,

or until firm.

2 Just before serving, place frozen

banana in a food processor with yoghurt

and peanut butter. Process until smooth.

3 Transfer to serving bowls.

A FAMILY FAVOURITE WITH A TWIST!

A QUICK AND EASY WAY TO

USE FROZEN BANANAS

You know the old saying that goes: ‘If it

tastes good, it’s probably bad for you.’ Well,

Uncle Tobys believe that no-one should have

to compromise between food tasting good

and being good for you! Uncle Tobys Plus is

not only nutritious, it’s absolutely delicious –

so they call

this their

Nutrilicious

philosophy.

Energise your

mornings and

choose your

favourite

flavour from

the seven

varieties

available.

DID YOU

KNOW?

Any flavoured pasta

sauce can be used. Try

adding ½ tsp dried

chilli flakes to the

meatballs.

TI P

UNCLE TOBYS PLUS

BUDERIM’S UNCRYSTALLISED

NAKED GINGER PIECES ARE DELICIOUS

CHUNKS OF PURE GINGER COOKED IN

A SUGAR SYRUP UNTIL THEY ARE

SOFT. THEY ARE THEN LEFT TO

DRAIN, BEFORE BEING PACKAGED.

NAKED GINGER CAN BE ENJOYED

AS A SNACK ON ITS OWN,

WITH CHEESE, AND IN CAKES,

DESSERTS AND BAKING.

FIND IT AT SUPERMARKETS

IN THE BAKING

OR SPICE AISLE,

RRP $4.50 (200G).

Photos: Andre Martin. Styling: Carolyn Fienberg. Food preparation: Sarah-Jane Hallett. Recipe development: Mel Burge.

$ 4. 5 0

K I TC H E N

notes