SALMON & AVOCADO CHILLI LINGUINE SLOW COOKED TUSCAN BREAD SOUP

4 servings

16 Ingredients

• 2 tsp olive oil

• 1 brown onion, fnely chopped

• 2 carrots, peeled, chopped

• 2 celery sticks, trimmed, chopped

• 2 garlic cloves, crushed

• 1 tsp fennel seeds 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

10m prep 15m cook

4 servings 777 calories

• Pinch of dried chilli fakes

• 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

• 40g (1/2cup) fnely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve

• 1 lemon, juiced, zested

• Finely chopped continental parsley, to serve

Yoghurt And Strawberry Tart With Mint Sugar

2 Method Steps

20m prep 15m cook

Step 1

Ingredients

• 1 1/2 cups (240g) almonds

• 2 tbsp chia seeds almost tender.

6 servings 515 calories

Ingredients

• 400g linguine

• 3 1/2 tbsp olive oil

• 3 skinless salmon fllets, pin-boned

• 1 garlic clove, fnely chopped

• 1 small fresh red chilli, thinly sliced

• 2 avocados, halved, stones removed, peeled, coarsely chopped

• 6 fresh dates, pitted

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or 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 3-4 hours or until vegetables are

• 1 tbsp vegetable oil

• 1 egg

• 2 tsp vanilla bean paste

• 1/2 cup mint leaves

• 1/4 cup (55g) white sugar

• 3/4 cup (200g) Greek-style yoghurt

• 1 1/4 cups (300g) reduced-fat ricotta

• 250g strawberries, thinly sliced

Method

Step 2 until fnely chopped and the mixture holds together when pinched. Spoon into the prepared tin. Use a fat-bottomed glass to spread and press the mixture evenly over the base and sides of the tin. Place in the fridge for 15 mins to set.

Stir in cavalo nero, bread and parmesan. Cover 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.

2. Preheat oven to 180°C. Place tin on a baking tray. Use a fork to prick base all over. Bake for 15 mins or until frm. Cool.

3. Meanwhile, place mint on a small microwavesafe plate lined with paper towel. Cook in the microwave on high for 30 secs, in 3 intervals, or until dry. Place mint in a clean food processor with sugar. Process until fnely chopped.

• 50g (1/4 cup) drained capers, rinsed

• 2 tbsp fresh lemon juice

• 1 tsp fnely grated lemon rind

Method

1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.

1. Grease an 11cm x 34cm (base measurement) futed tart tin with removable base.

Place almonds, chia seeds, dates, oil, egg and half the vanilla in a food processor. Process for 3 mins or

4. Place yoghurt, ricotta and remaining vanilla in a clean food processor and process until smooth. Spoon over the almond mixture in the tin and smooth the surface. Chill for 20 mins or until frm.

5. Transfer tart to a serving platter. Top with strawberry. Sprinkle with mint sugar.

2. Meanwhile, heat 2 teaspoons of oil in a frying pan over medium-high heat. Cook the salmon for 3-4 minutes each side or until it fakes easily when tested with a fork. Transfer to a plate. Cover to keep warm.

3. Heat the remaining oil in the pan over medium heat. Cook the garlic and chilli, stirring, for 30 seconds or until aromatic.

4. Coarsely fake the salmon. Add the salmon, chilli mixture, avocado, capers, lemon juice and lemon rind to the linguine. Toss to combine. Divide among serving bowls. Season with salt and pepper.

Max Crus

Supermarkets are copping it again, poor buggers. Well, just buggers, but one must have sympathy for Mr Banducci and Ms Weckert, they’re just doing the best for shareholders, and coincidentally, themselves, and have tapped into the fundamental Aussie psyche, exploiting it to the fullest extent within the law, and occasionally not.

Yes, Coles and Woolies know Australians are lazy - and not just physically

Marri Wood Park

Margaret River Chenin

Blanc 2022, $40. Such a refreshing change from sbs et al, this has much more happening than WA chenins of old although the Geraldton wax fower mentioned on the back seems dubious…how would anyone know unless

Max Crus is a Clarence Valley-based wine writer and Grape Expectations is now in its 27th year of publication. Find out more about Max or sign up for his weekly reviews and musings by visiting maxcrus.com.au