Locally owned and independent
The Northern Rivers Times
September 14, 2023
The Northern Rivers Times
COOKING 51
January 25, 2024!!!
42 COOKING
BREAKFAST EGG AND HAM MUFFINS
WHATS ON THE MIDWEEK MENU TONIGHT? QUICK ROAST 5m prep
8m cook
4 servings
5 INGREDIENTS
• oil spray • 4 eggs From simple meals to show-stopping feasts, there’s something for everyone. • 4 (English) muffins, halved and toasted •
120g shaved leg ham
•
DINNER
4 slices tasty cheese
3 METHOD STEPS Step 1 Spray a frying pan with oil. Heat over medium heat. Cook ham, turning, for 2 to 3 minutes or until light golden. Transfer to a plate. Cover to keep warm. Step 2 Preheat grill on medium. Lightly spray pan with oil. Heat over medium heat. Cook eggs for 4
minutes or until cooked to your liking. Step 3 Place 4 muffin halves on a baking tray lined with foil. Place 1 egg on each muffin. Top each with ham and 1 slice cheese. Grill for 1 minute or until cheese has melted. Top with remaining muffin halves. Serve.
SLOW COOKED TUSCAN BREAD SOUP 20m prep
4h 40m cook
4 servings
16 INGREDIENTS • • • • • • • • • • •
2 tsp olive oil 1 brown onion, finely chopped 2 carrots, peeled, chopped 2 celery sticks, trimmed, chopped 2 garlic cloves, crushed 1 tsp fennel seeds Pinch of dried chilli flakes 400g can crushed tomatoes 400g can Cannellini Beans, drained, rinsed 1L (4 cups) Massel vegetable liquid stock Bouquet garni (4 fresh or dried bay leaves, 4
• • •
• •
fresh sprigs thyme, 2 fresh sprigs rosemary) 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks 40g (1/2cup) finely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve 1 lemon, juiced, zested Finely chopped continental parsley, to serve
PIZZA LUNCH LOAF INGREDIENTS
4 servings
almost tender. Step 2 Stir in cavalo nero, bread and parmesan. Cover ! 282 calories 12 servings and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.
• 1 cup grated mozzarella • 3 green onions, thinly sliced • 12 slices Hungarian salami, cut into 1cm pieces • 1/2 cup pitted mixed marinated olives, halved, plus extra to serve • 1/2 cup semi-dried tomato strips, chopped • 1/4 cup finely chopped fresh flat-leaf parsley leaves • 1/4 cup finely chopped fresh basil leaves, plus extra leaves to serve • 4 eggs, lightly beaten • 1/4 cup light-flavoured extra virgin olive oil • 1/2 cup milk
METHOD
1. Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 9.5cm x 19.5cm loaf pan. Line base and sides with baking paper, extending paper 2cm above pan on all sides. 2. Place flour in a large bowl. Add mozzarella, oni on, salami, olives, tomato, parsley and basil. Season. Stir until well combined. 3. Make a well in centre of flour mixture. Add egg, oil and milk. Stir until just combined. Pour into prepared pan. Bake for 55 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool. Slice. Serve with extra basil leaves and olives.
25m cook !
374 calories
INGREDIENTS •
2 METHOD STEPS
Step 1 Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or 20m prep 1m cook until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover.•Cook for cups 3-4 hours or until vegetables are 1 1/4 self-raising flour
15m prep
• • • • • •
450g butternut pumpkin, peeled, cut into 1.5cm pieces 500g desiree potatoes, cut into wedges 2 small brown onions, cut into thin wedges 500g lean beef chipolata sausages Olive oil cooking spray 2 cups frozen peas Gravy, to serve
METHOD 1. Preheat oven to 240°C/220°C fan-forced. Line 2 trays with baking paper. Place pumpkin and potato on 1 prepared tray. Place onion and sausages on remaining tray. Spray with oil. Season with salt and pepper. 2. Place pumpkin and potato tray on top shelf of oven. Place onion and sausage tray on bottom shelf. Bake for 20 to 25 minutes or until cooked through. 3. Meanwhile, place peas in a microwavesafe dish. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on high (100%) for 3 minutes or until heated through. Serve sausages with roasted vegetables, peas and gravy.
“Good food is the foundation of genuine happiness.”
- Auguste Escoffier
