recipes_Australia_Issue_129_April_2017

34 recipes+ APRIL 2017

TUESDAY WEDNESDAY

500g angel hair pasta
40g butter
3 bacon rashers, rind removed,
thinly sliced
2 tablespoons capers, rinsed
1 lemon, zest finely grated,
juiced
½ cup semi-dried tomatoes,
drained, coarsely chopped
300ml light sour cream
50g baby spinach leaves
¼ cup freshly grated parmesan,
to serve

1 Cook pasta in a saucepan
of boiling salted water for
8 minutes or until tender.
Drain; reserving ½ cup of the
cooking liquid.

2 Melt butter in a frying pan

over moderate heat. Add bacon;

cook and stir for 3 minutes or

until bacon is crisp. Add capers

and zest; cook and stir for

30 seconds or until fragrant.

3 Add the pasta, reserved

cooking liquid, juice, tomatoes

sour cream and spinach;

toss to combine. Sprinkle

with parmesan.

Creamy Pasta with Bacon

SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION
2341kJ; 24g fat (14g sat); 15g protein; 45g carbohydrate; 9g fibre a
serve COST $3.45 a serve

350g beef rump steak

1 tablespoon light olive oil

2 teaspoons Greek seasoning

1 red onion, cut into wedges

1 yellow capsicum,

cut into strips

1 zucchini, halved lengthwise,

sliced

1 eggplant, halved, sliced

2 roma tomatoes, quartered

½ lemon, zest finely grated,

juiced

1 clove garlic, crushed

120g mixed salad leaves

¼ cup aioli

Crusty bread, to serve

1 Preheat oven to 200ºC/180ºC

fan-forced. Grease and line

2 oven trays with baking paper.

Combine beef, half of the oil

and seasoning in a bowl.

Combine onion, capsicum,

zucchini, eggplant, tomato,

remaining oil, zest, juice and

garlic in a large bowl. Heat a

char-grill pan over moderately

high heat. Cook and turn

the vegetables, in batches,

for 2 minutes or until browned.

Transfer to prepared trays.

Roast vegetables for 10 minutes

or until tender.

2 Meanwhile, add beef to grill;

cook for 2 minutes each side

or until cooked to your liking.

Transfer to a heatproof plate.

Cover with foil; rest for

5 minutes. Thinly slice.

3 Combine beef, vegetable

mixture and salad leaves in

a large bowl. Drizzle with aioli.

Serve with crusty bread.

Mediterranean Salad

SERVES 4 PREP 10 minutes COOK 15 minutes

NUTRITION 2141kJ; 20g fat (12g sat); 14g protein; 41g carbohydrate;

9g fibre a serve COST $3.30 a serve

DIY IDEA

You can

replace the

bacon with

drained, flaked

canned tuna