How you eat and what you eat can have major effects on who you are.
Here are some of my favourite recipes to thread to your Web Of Life.
Enjoy!

Pizza with bocconcini, prosciutto & rocket

Gourmet pizzas can be expensive, try making something just as delicious at home with this piz

Cooking Time

15 minutes

Ingredients (serves 4)

1 x 440g bought pizza base with tomato paste
5 bocconcini, thickly sliced
80g (1/2 cup) pitted black olives
80g baby rocket leaves
30g (1/3 cup) shaved parmesan
7 thin slices prosciutto, torn in half

Method

Preheat oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a round pizza tray or baking tray. Top with bocconcini and olives.
Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
Meanwhile, combine the rocket and parmesan in a bowl.
Top the pizza with the prosciutto and the rocket mixture to serve.

Artichoke, chilli and lemon spaghetti

Celebrate Meat-free Monday with a scrumptious artichoke, chilli and lemon spaghetti.

Cooking Time

25 minutes

Ingredients (serves 4)

2 medium lemons
375g dried thin spaghetti pasta
50g butter
4 slices white bread, crusts removed, finely chopped
3 garlic cloves, crushed
1 medium brown onion, finely chopped
2 long red chillies, deseeded, thinly sliced
2 x 400g cans artichoke hearts, drained, quartered
1/4 cup finely chopped fresh flat-leaf parsley leaves

Method

Finely grate rind from 1 lemon. Juice lemons. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain, reserving 1/3 cup liquid. Return pasta to pan.
Meanwhile, melt half the butter in a frying pan over medium-high heat. Add bread and garlic. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a bowl.
Melt remaining butter in frying pan. Add onion and chilli. Cook, stirring, for 3 minutes or until softened. Add to pasta. Add lemon rind, lemon juice, reserved liquid, artichoke, parsley and half the bread mixture. Toss to combine. Top with remaining bread mixture. Serve.

Chicken Parmigiana

Take a rich tomato sauce base and top with tasty chicken schnitzels and eggplant
for a family meal that’s ready when you are.

Cooking Time

30 minutes

Ingredients (serves 4)

1 1/2 tablespoons olive oil
6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
1 medium brown onion, chopped
2 garlic cloves, crushed
340g jar fire-roasted pepper strips, drained
230g tub diced antipasto chargrilled eggplant, drained (see note)
1 1/2 cups tomato pasta sauce
1/3 cup Fountain Spicy Red sauce
1/4 cup fresh basil leaves, torn
100g mozzarella cheese, thinly sliced
1/3 cup fresh breadcrumbs
Basil leaves, to serve

Method

Preheat oven to 220°C/200°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.
Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and Spicy Red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.
Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.
Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

Notes

Serve with cooked short pasta such as spirals, penne or farfalle.

Chicken breast schnitzels (uncrumbed) can also be sold as chicken minute steaks.

We used a tub of Woolworths antipasto chargrilled eggplant that’s already diced. You could use 200g chargrilled eggplant from the supermarket deli, diced, instead.

Broccoli and chilli pasta

Make it easy on yourself with this six-ingredient pasta main in under 30 minutes!

Ingredients (serves 4)

375g dried elbow pasta
400g broccoli, cut into small florets
1/3 cup olive oil
2 garlic cloves, crushed
1 teaspoon dried chilli flakes
100g feta cheese, crumbled

Method

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for last 4 minutes of cooking. Drain, reserving 1/4 cup cooking liquid.
Return pasta and broccoli to pan. Add oil, garlic and chilli flakes. Toss to combine. Season with salt and pepper. Sprinkle with feta. Serve.

Notes

You could use 300g sugar snap peas instead of broccoli, and 1/4 cup chopped fresh mint leaves instead of chilli flakes.

Simple pumpkin soup recipe

This pumpkin soup is a family favourite. Full of the flavour of roast pumpkin, it is perfect with a dollop of sour cream and a sprinkle of fresh chives alongside some crusty bread.

Ingredients:

1 butternut pumpkin, peeled de-seeded and cubed
1 large potato, peeled and cubed
1 large carrot, peeled and roughly chopped
1 onion, diced
2 tbsp olive oil
4 tbsp Massel chicken flavoured stock powder
Salt and pepper

Method:

Heat oil in a pan and fry all vegetables until golden.
Add 2 L boiling water to the pan and stir in stock powder.
Bring to the boil and simmer for 20 minutes until all vegetables are soft.
Using a stick mixer liquefy all the soup until it’s nice and smooth.
Taste and season with salt and pepper accordingly.

Notes

This is a simple but tasty recipe that even the children can have a go at and still get a good result.
I use the Massel chicken flavoured stock because I think it gives it a very tasty flavour boost and frying the vegetables first is a great way to deepen the flavour by activating the natural sugars.
You can experiment with this recipe by adding different flavours such as a red curry paste for a Thai flavour.
I prefer to just serve it with a dollop of sour cream and a sprinkle of fresh chives alongside some crusty bread.

Give them a try

8 comments

Alpana Jaiswal says:

November 30, 2011 at 9:40 pm (UTC 10 )


These look and sound great..will give it a try..I love good food also.
1. fernando says:
  
  December 1, 2011 at 5:13 pm (UTC 10 )
  
  
  well send me your favourite recipes and lets share them…cheers Fernando
rimly says:

December 1, 2011 at 12:59 am (UTC 10 )


I am suddenly ravenous reading this. I sure am going to try some of these recipes. Thank you for sharing
rimly recently posted..My Love…
1. fernando says:
  
  December 1, 2011 at 5:11 pm (UTC 10 )
  
  
  Go girl and entice your senses!
Mary Hudak-Colllins says:

December 1, 2011 at 3:08 am (UTC 10 )


All of them look absolutely delicious except for the first one…not quite so sure about that dish
Mary Hudak-Colllins recently posted..Pretzel Jello Dessert
1. fernando says:
  
  December 1, 2011 at 5:10 pm (UTC 10 )
  
  
  Try the first one you will love it I am sure cheers….Fernando
Debbie says:

December 7, 2011 at 3:31 am (UTC 10 )


Fernando, when is dinner served? They all look and sound delicious!!

Artichoke, chilli and lemon spaghetti and the Broccoli and chilli pasta are definitely on my list to make.

Thanks for sharing

Deb
http://scatteredmusings.net/2011/12/youtube-tuesday-5/
Debbie recently posted..YouTube Tuesday – Love You Like a Love Song
1. fernando says:
  
  December 7, 2011 at 3:41 pm (UTC 10 )
  
  
  Hi Debbie…. and they are yummy …. !!!! let me know when you tried one, and if you have a good healthy recipe share with me and I can post it.
  cheers Fernando