WHAT YOU NEED:
1 large (or two small) eggplants 1 x 400g tin diced (or pureed) tomatoes 1/4 onion, diced 1 garlic clove, minced 10-15cm stick of celery (leave whole) 1/2 TBS chopped parsley 3-4 basil leaves, chopped Grated mozzarella cheese (tasty cheese would also be okay) Parmesan cheese to sprinkle Extra virgin olive oil Salt + pepper WHAT YOU DO: 1. Over medium heat, drizzle around two tablespoon of olive oil into a saucepan and add in the onion, garlic, parsley, celery, basil and tinned tomatoes. Season with salt and pepper, bring to the boil and then allow to simmer for at least 30 minutes. 2. Slice the eggplant into 1cm thick slices. This can be done either lengthways or cut into rounds 3. Heat a fry pan over medium-high heat and grill the eggplant on both sides. While it's not essential, I like to brush some olive oil on the eggplant while grilling. Set aside once grilled. 4. When you're ready to assemble the parmigiana, remove the celery stick from the tomato sauce and using a stick blender, blitz the sauce until smooth 5. Turn the oven on and heat to 180C 6. Coat the base of a medium sized baking dish/tray with a little olive oil. Arrange a layer of grilled eggplant to cover the base, spoon over some of the tomato sauce and top with a light sprinkle of mozzarella. Repeat the process again. Be sure to leave enough sauce to apply a thin coating over your final layer of eggplant 7. Bake for 20-30 minutes 8. Remove from oven, sprinkle over a little parmesan cheese and allow to rest for 10 minutes before serving Jenelle Croatto APD
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WHAT YOU NEED:
1 cup dried apple 1 cup dried apricots 1/2 cup oats 1/2 cup shredded coconut 1/2 cup sunflower seeds 1-2 TBS water WHAT YOU DO: 1. Place all ingredients into a food processor and pulse until all ingredients are well combined 2. Roll heaped TSP amounts into balls 3. Chill for at least 30 minutes in the fridge to set Makes 10-12 balls Sometimes kids want something a little bit decadent. These SMALL cookies are just big enough to hit the sweet spot. I adapted an old recipe I had, halved the sugar, added oats and swapped the plain flour for wholemeal. I also loathe wasting half a block of butter, so I used some mathematics to include the whole block. Although this one uses a whole block of butter (gasp!), it makes loads and I freeze two thirds of the dough to bake at a later date. Get the kids to help with the measuring and making; it's a great maths activity. Lisa x
WHAT YOU NEED: 3.5 cups wholemeal flour 1 cup oats 1 cup caster sugar 1 cup (small bag) DARK choc chips 1 block of unsalted butter (250g) 2 tsp vanilla extract 2 eggs WHAT YOU DO:
You will have a warm batch to enjoy over the week and two other portions of dough for a rainy day! Enjoy. WHAT YOU NEED:
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Jenelle Croatto APD This simple and delicious stir-fry is one of those quick and easy recipes that you’ll be sure to make on the regular.
WHAT YOU NEED:
WHAT YOU DO: 1. Heat 1 TBS extra virgin olive oil over high heat and cook the chicken until browned. Once browned, transfer to a bowl and place to the side. 2. Heat the remaining oil and stir fry the capsicum, onion, garlic, snow peas, carrot and broccoli for 2-3 minutes, or until the vegetables are tender crisp. 3. Bring the chicken back into the fry pan and add in the baby spinach, oyster sauce and hoisin sauce. Stir fry for 2 minutes or until the baby spinach wilts 4. Serve alongside some brown rice Delicious warm or cool, this loaf won't last long!
WHAT YOU NEED: 1 cup gluten free flour (or plain flour) 1/2 cup almond meal 1 tsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/3 cup desiccated coconut Dash of salt 1 tsp chia seeds 2 eggs 2 ripe pears (cored) 1/3 cup milk of choice A drizzle of honey WHAT YOU DO PREHEAT OVEN 175C 1. Combine all the dry ingredients (except the chia seeds) 2. Slice up the pears - leaving some to decorate the top if desired. 3. Combine all the wet ingredients (listed in Italics), including the pear and the chia seeds - leave for a few minutes. 4. In a large bowl combine both the dry and wet ingredients, mixing well. 5. Line and grease a small loaf tin with baking paper. 6. Put the mixture into the loaf tin and decorate the top with some of the pear. 7. Bake for approximately 40 mins at 175C. Please tag in @FEEDinc on Instagram so I can see your delicious loaves. Easy and scrumptious. Try this healthy version of the Chinese takeaway classic. A tasty dish on the table in just 25 minutes that the whole family will love!
WHAT YOU NEED:
WHAT YOU DO:
WHAT YOU NEED:
WHAT YOU DO: 1. Preheat oven to 180C and line a loaf tin 2. In a large bowl combine dry ingredients; flours, sugar, baking powder, psyllium, salt, sunflower seeds and dates 3. In a separate bowl combine wet ingredients; coconut oil, eggs, vanilla and mashed banana. 4. Make a well in the dry ingredients and add the wet ingredients. Combine well. 5. Pour into lined loaf tin and bake at 180C for 35min. Drop temperature to 150C and bake for a further 20min. Once a skewer comes out cleanly, it is ready. 6. Delicious served with a dollop of natural yoghurt! WHAT YOU NEED:
WHAT YOU DO:
Serves 4
WHAT YOU NEED: 600g pumpkin, deseeded, skin left on and cut into wedges Cinnamon 1 leek thinly sliced 4 cloves of garlic crushed 4 celery stalks finely chopped 2 teaspoons ground cumin 2 teaspoons fresh thyme 1 cup split yellow lentils 2 cups salt reduced vegetable stock 1 punnet of cherry tomatoes Juice of 1 lemon Asparagus spears Olive oil spray 4tbs pepitas WHAT YOU DO:
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