recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 47

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REMINDER

weekday cooking

THURSDAY FRIDAY

1 leek, pale section only,

thinly sliced

340g jar asparagus in

springwater, drained, sliced

Cooking oil spray

5 eggs, at room temperature

½ cup extra-light sour cream

¼ cup skim milk

200g shaved leg ham, chopped

½ cup freshly grated parmesan,

plus ⅓ cup extra

Green onion strips, to serve

⅓ cup cranberry sauce,

to serve

1 Preheat oven to 220ºC/200ºC

fan-forced. Line a 23cm square

(base measurement) ovenproof

baking dish. Spray leek and

asparagus with oil.

2 Heat a large frying pan over

moderate heat. Add leek and

asparagus; cook and stir for

3 minutes or until tender. Whisk

eggs, sour cream and milk in a

large bowl. Add the ham, leek,

asparagus and parmesan. Pour

into prepared pan. Sprinkle

with extra parmesan.

3 Bake for 15 minutes or until

just set at centre. Sprinkle with

green onion. Serve with

cranberry sauce.

Leek & Ham Bake

SERVES 4 PREP 10 minutes COOK 20 minutes

NUTRITION 1887kJ; 19g fat (7g sat); 16g protein; 24g carbohydrate;

8g fibre a serve COST $3.45 a serve

Ocean

Spray Light

Cranberry

Juice

2 slices white bread,
crusts removed
½ cup water
400g lamb mince
1 clove garlic, crushed
1 carrot, finely grated
1 tablespoon vegetable
or olive oil
1½ cups passata (Italian tomato
cooking sauce)
1 cup boiling water
2 small chicken stock cubes
¼ cup pitted kalamata olives
1 cup risoni
75g baby spinach leaves
100g fetta, crumbled
Dill sprigs, to serve (optional)

1 Place the bread in a bowl.
Add the water; stand for
1 minute. Squeeze excess water
from bread. Place bread in a
large bowl. Add the mince,
garlic and carrot; mix well.

Roll level tablespoons of

mixture into balls.

2 Heat oil in a large frying pan

over moderate heat. Cook and

turn meatballs for 3 minutes

or until browned. Add passata

to pan, along with the boiling

water and crumbled stock

cubes. Simmer, uncovered,

for 7 minutes or until meatballs

are cooked. Stir in olives.

3 Meanwhile, cook pasta in a

medium saucepan of boiling

salted water for 10 minutes or

until tender. Drain. Add spinach;

toss to combine.

4 Sprinkle meatballs with fetta

and dill (if using). Serve with

spinach risoni.

Greek-style Meatballs

SERVES 4 PREP 20 minutes COOK 10 minutes
NUTRITION 2077kJ; 21g fat (10g sat); 15g protein; 49g carbohydrate;
8g fibre a serve COST $3.50 a serve