40 recipes+ MAY 2017TUESDAY WEDNESDAY
2 teaspoons vegetable
or olive oil
500g thin Italian-style pork
sausages
1 onion, finely chopped
1 red capsicum, finely chopped
1 baby fennel bulb, halved,
sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
3 cups boiling water
2 large chicken stock cubes
2 x 400g cans diced tomatoes
⅔ cup risoni
⅓ cup freshly grated parmesan,
to serve
Basil leaves, to serve (optional)
1 Heat oil in a large saucepan
over moderate heat. Cook and
turn sausages for 4 minutes or
until browned. Transfer to a
chopping board. Slice.2 Add onion, capsicum, fennel
and garlic to pan; cook and stir
for 5 minutes or until browned.
Stir in tomato paste, boiling
water, crumbled stock cubes,
tomatoes and risoni. Bring to
the boil. Reduce heat; simmer,
covered, for 10 minutes or until
risoni is tender.3 Return the sausage to pan;
stir to combine. Serve sprinkled
with parmesan and basil leaves
(if using).Italian Sausage Soup
SERVES 4 PREP 10 minutes COOK 20 minutes
NUTRITION 2049kJ; 24g fat (11g sat); 15g protein; 43g carbohydrate;
8g fibre a serve COST $3.45 a serve
400g diced lamb
1 onion, thinly sliced
Cooking oil spray
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons ground turmeric
1 cup low-fat Greek-style
natural yoghurt
2 x 420g packets microwave
basmati rice
80g baby spinach leaves
1 cup boiling water
1 large chicken stock cube
1 tablespoon chopped
coriander1 Spray lamb and onion with
oil. Heat a large heavy-based
saucepan over moderate heat.
Cook lamb, in batches, for
2 minutes, or until browned.
Transfer to a heatproof plate.2 Add onion to pan; cook and
stir onion for 2 minutes or until
soft. Add garlic, cumin, garam
masala and turmeric; cook and
stir for 1 minute or until fragrant.
Return lamb to pan. Reduce
heat; cook and stir for 3 minutes
or until lamb is tender. Add
yoghurt. Remove from heat.
Transfer to a heatproof bowl.3 Preheat oven to 220ºC/200ºC
fan-forced. Spoon half the rice
over base of a 2-litre (8-cup)
ovenproof dish. Top with half
the lamb mixture. Scatter over
spinach. Top with remaining rice
and lamb mixture. Whisk boiling
water and crumbled stock cube
in a jug; pour over lamb. Bake,
covered, for 10 minutes or until
liquid is absorbed. Sprinkle with
chopped coriander.Spiced Lamb Pilaf
SERVES 4 PREP 10 minutes COOK 20 minutes
NUTRITION 2730kJ; 25g fat (8g sat); 48g protein; 56g carbohydrate;
2g fibre a serve COST $3.50 a serve