gif fun

vegetarian | prep + cook time 35 minutes | serves 4 Crunchy roasted almonds and earthy mushrooms are paired together in this nutritious pasta dish. You can use your favourite variety of mushrooms; button and cap mushrooms will work well. 375g wholegrain spaghetti 2 tbsp olive oil 400g Swiss brown mushrooms, sliced 400g portobello mushrooms, sliced 2 shallots (50g), coarsely chopped 2 cloves garlic, coarsely chopped salt and freshly ground black pepper 1 ⁄ 2 cup (80g) coarsely chopped roasted almonds 150g baby spinach leaves 1 ⁄ 2 cup (40g) finely grated pecorino cheese 1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves 1 Cook the pasta in a large saucepan of boiling salted water until just tender; drain, reserving 1 cup (250ml) of the cooking liquid. Remove the pasta from the pan; set aside and cover to keep warm. 2 Add the olive oil to the same pan over a high heat; cook the mushrooms and shallots, stirring occasionally, for 5 minutes or until the mushrooms are lightly golden and the shal...

Vegetarian | prep + cook time 25 minutes + standing | serves 4 Traditionally dhal is cooked long and slow, but this tasty twist on one of India’s staple dishes is ready in under half an hour, making it a perfect midweek meal. Serve with naan or pappadums, if you like. 1 tbsp coconut oil or ghee 2 small sweet potatoes (500g), coarsely grated 4 green onions (spring onions), thinly sliced 1 garlic clove, crushed 2 tsp finely grated fresh ginger 2 tsp garam masala 1 tsp brown mustard seeds 400g can brown lentils, drained, rinsed 400g can diced tomatoes salt and freshly ground black pepper 1 cup (280g) Greek-style yogurt curry sprinkles 1 ⁄ 4 cup (20g) shredded coconut 1 tbsp sunflower seeds 1 tbsp pepitas (pumpkin seeds) 1 tbsp raisins 2 tsp pure maple syrup 2 tbsp fresh curry leaves 1 ⁄ 2 tsp ground cumin 1 ⁄ 2 tsp ground turmeric 1 ⁄ 4 tsp curry powder 1 To make the curry sprinkles, stir the ingredients in a medium saucepan over a low heat for 4 minutes or until golden. Remove. Set aside...

prep + cook time 40 minutes | serves 6 So easy to prepare and bursting with Spanish flavours this smoky, rich, and hearty stew will become a go-to weekday meal as you realise how simple it is to bring a taste of sunny Spain to your table. Accompany with crusty bread rolls, if you like. 1 cup (250ml) chicken stock pinch saffron threads 340g cured chorizo sausage, thickly sliced 1.5kg chicken drumsticks 2 tsp olive oil 1 medium onion (150g), thickly sliced 1 medium red capsicum (pepper) (200g), thickly sliced 2 tsp smoked paprika 2 x 400g can chopped tomatoes 1 ⁄ 2 cup (60g) pitted black olives 1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves 1 Combine the stock and saffron in a bowl. Reserve until required. 2 Cook the chorizo in a large saucepan, over a medium heat, until browned on both sides. Drain on paper towel. 3 Cook the chicken, in batches, in the same pan, for about 3 minutes each side, or until browned all over. Remove from the pan. 4 Heat the olive oil in the same pan; cook the ...

prep + cook time 30 minutes | serves 4 This family-friendly sausage ragu brings a taste of Italy to your table. Perfect for a weekday supper or for a hearty weekend lunch, everyone will enjoy this flavour-packed pasta dish. Serve with a green salad on the side, if you like. 6 Italian-style pork and fennel sausages (720g) 1 ⁄ 4 cup (60ml) olive oil 1 medium onion (150g), finely chopped 2 stalks celery (300g), trimmed, finely chopped 1 garlic clove, crushed 2 tbsp brandy (optional) 1 medium aubergine (300g), chopped 2 1 ⁄ 3 cups (600g) bottled tomato passata 1 ⁄ 2 cup (140g) tomato paste 1 ⁄ 2 cup (125ml) water salt and freshly ground black pepper 375g rigatoni pasta 2 tbsp fresh basil leaves 1 ⁄ 4 cup (20g) shaved parmesan 1 Squeeze the sausage meat from the casings into a medium bowl; discard the casings. Coarsely crumble the sausage meat. 2 Heat a large saucepan over a high heat; cook the sausage meat, stirring, for 8 minutes or until browned. Remove from the pan; drain on paper towel...

prep + cook time 1 hour | serves 4 Baked eggs are a delicious breakfast food, and here we adapt them to be a filling protein-rich dinner with the inclusion of the spiced meatballs. Serve this tagine with Greek-style yogurt and grilled pitta bread to soak up the sauce. 500g minced beef 1 garlic clove, crushed 1 ⁄ 4 cup (12g) finely chopped fresh mint 2 tbsp finely chopped fresh coriander 1 tsp ground cinnamon 1 tsp ground coriander 2 tsp ground cumin 1 ⁄ 2 tsp chilli powder salt and freshly ground black pepper 1 tbsp olive oil 1 medium onion (150g), finely chopped 4 large tomatoes (880g), coarsely chopped pinch saffron threads 4 eggs 1 ⁄ 2 cup (8g) fresh coriander leaves 1 Combine the beef, garlic, mint, chopped coriander, cinnamon, ground coriander, half the cumin, and half the chilli powder in a large bowl; season with salt and pepper. Roll level tablespoons of mixture into balls. 2 Heat the olive oil in a tagine or large heavy-based pan (see tip ) over a medium heat; cook the meatbal...

prep + cook time 2 hours 15 minutes | serves 6 Letting this traditional French stew bubble away on a low heat intensifies the flavours of the full-bodied sauce beautifully. Serve for a warming and hearty supper with mashed potatoes and green vegetables, if you like. 1 tbsp olive oil 350g streaky bacon slices, cut widthways into thin strips 12 chicken legs (1.5kg) 2 medium leeks (700g), white part only, thinly sliced 400g button mushrooms, trimmed 3 garlic cloves, crushed 2 tbsp plain flour 1 ⁄ 2 cup (125ml) dry white wine 2 cups (500ml) chicken stock 2 tbsp wholegrain mustard 2 tbsp fresh thyme leaves, plus extra to serve salt and freshly ground black pepper sour cream, to serve (optional) 1 Heat the olive oil in a 5-litre (20-cup) flameproof casserole dish or stew pan (see tips ) over a medium-high heat. Cook the bacon, stirring, for 5 minutes or until golden and crisp. Transfer to a large plate. 2 Cook the chicken in the casserole dish, in batches, turning, for 10 minutes or until br...