Spaghetti Bolognaise Sauce

1 large onion - finely chopped
3 large garlic cloves - minced or finely chopped
500g beef mince
1 can Leggo's Tomato Puree
1 can crushed tomatoes
1 carrot, finely diced

Saute onions in a small amount of olive oil for a few minutes.  Add meat and garlic, and break up the meat as it cooks until brown on all sides.
Add carrot, tomato puree and crushed tomatoes, salt and pepper.
Bring to boil and simmer for 50 minutes.

Instant Chicken and Corn Soup

• 6 cups of water
• 2 and a half Massel chicken stock cubes 
• One can [420g]creamed corn
• One can corn niblets [drained]
• Flaked cooked BBQ'd chicken breast [great use for leftovers]
• Drop of soy sauce [optional]
• Chopped spring onions [optional]

Place all ingredients [except the spring onions] into a large saucepan and bring to boil.  Simmer for a few minutes.

Ready to serve.

Sprinkle with chopped spring onions if desired.

Hanna's Salad

ice berg lettuce
blanched, halved and toasted almonds
drained can mandarins
spring onions
thinly sliced sliced spanish onion
avocado
pomegranate seeds

dressing - blitz together 
1/3 cup white wine vinegar
1/3 cup brown sugar
1/4 cup olive oil
3 tablespoons mayonnaise
1 large garlic clove
1 teaspoon Dijon mustard
salt and pepper

Meatballs in Tomato Sauce

500 g minced beef
1 egg
chopped parsley [optional]
2 cloves crushed and chopped garlic

1/4 cup ketchup or tomato sauce
1/4 cup bread crumbs

Combine all ingredients in large bowl and shape into small golfball size balls.
Drop into prepared sauce and cook for 45 mins on a low simmer.

Sauce:
1 onion diced
2 cloves garlic crushed
1 can Leggo's tomato puree
1 can crushed tomatoes
1 teaspoon sugar
salt and pepper

Saute onion and garlic, add remaining ingredients plus half a can of water.  Bring to boil and simmer for a few minutes before adding in meatballs.


Serve with pasta, rice or mashed potato.

Corvy Soup

4 large onions chopped
4 cloves garlic chopped
4 carrots
4 celery stalks
2 parsnip
1 medium swede

Saute onion and garlic
Add grated carrots, swede, parsnip, leek [I use food processor to grate]
Add : 1 packet Soup Mix  - 4 cans Lima Beans or Butter Beans, drained or 1 packet dried beans -
4 x Massel beef cubes; 4 Marrow bones; 1 Top Rib; 4 Smoked bones.  Cover with water - Bring to the boil and simmer on a low flame for six hours.

Hanna Goulash Casserole

2 medium onions
3 cloves garlic
500g beef goulash
1 can Leggo's tomato Puree
1 tablespoon paprika
Salt
3 large potatoes
4 large carrots
8 button mushrooms cut into quarters
1 cup frozen green beans
2 cups frozen peas

Saute onion in small amount of olive oil for a few minutes. Add meat and finely chopped garlic. Saute for a few minutes until meat is browned all over. Add salt and paprika, then add chopped potatoes, carrots and mushrooms. Pour in can of tomato puree, then fill can with water and add 1 or 2 cans of water to just cover vegetables and meat. Bring to simmer and cook on low heat for half an hour, then add frozen peas and beans. Cook for a further 45 mins.

Sandra's Spinach and Leek Frittata

6 large, fresh, free-range eggs
120g baby spinach leaves (roughly chopped)
1 cup grated cheddar cheese
200g carton of spinach dip
2/3 cup milk

1/2 cup white onions (chopped)
1 leek-white part only (chopped)
1/4 teaspoon ground black pepper

Saute onion and leek for a few minutes, add spinach and allow to wilt, then place spinach onion and leek on base of baking pan. Whisk all the filling ingredients together and pour into the pan. Place the pan onto the middle shelf of the oven. Cook in preheated 180 oven for approx 30 minutes, until it tests done in the centre, it should be firm but not solid. The baked quiche can be eaten warm but not hot and straight from the oven, or it will fall apart. Let it stand for at least 10 minutes. The quiche can also be eaten cold, but never directly from the fridge, or it will be too hard and the flavour's dead. Always allow it to come to room temperature before serving. I made it a frittata. You can put it in a pie shell and it is a quiche!

Deconstructed Cabbage Rolls

Tablespoon olive oil
500g ground beef
1 chopped onion
3 cloves garlic, chopped

400g canned diced tomatoes
420g tomato soup
1 small white cabbage, cut into large shreds
1/2 cup uncooked rice
salt and pepper

In a large pan, saute onion until soft, add beef and garlic and cook until all meat is browned, breaking it up as you cook. Add tomatoes, rice,  salt and pepper.  Layer cabbage on bottom of baking dish, add half of the meat mixture, then cabbage and meat again, ending with cabbage. Pour tomato soup over meat mixture, then fill the can with water and pour that over as well, and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Pomegranate Chicken

4 tbsp pomegranate molasses or balsamic vinegar
2 tbsp olive oil
2 tbsp tomato purée
2 tsp sugar  

1/2 tsp cinnamon
1/2 tsp black pepper
1kg (2lb) chicken thighs on the bone, skin on
2 red onions, cut into small wedges
80g (3oz) pomegranate seeds
30g (1 1/4oz) walnuts, bashed into a coarse rubble

Mix the pomegranate molasses, olive oil, tomato purée, sugar, cinnamon, black pepper and pinch of salt together in a large mixing bowl. Add the chicken and onions and mix well so that everything gets completely coated in the marinade. Cover and chill in the fridge for 30 minutes or overnight. 

Preheat the oven to gas 7, 220°C, fan 200°C. Remove the chicken from the fridge and bring to room temperature while the oven heats. Tip into a roasting tin and roast in the oven for 35-40 minutes, or until the chicken is cooked through and tender, with no pink meat showing. 

Transfer to a serving dish and spoon over the sticky juices from the tin. Scatter over the pomegranate seeds, walnuts and coriander. Serve immediately.

Asian ColeSlaw Dressing

1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons white vinegar
2 tablespoons sugar
2 teaspoons Asian sesame oil
Salt and pepper

Add sesame seeds to slaw

Dairy Free Vegetable Frittata

12 large Eggs

7 full cups of assorted vegetables: eg asparagus, mushrooms,zucchini, onions, leeks, broccoli, spinach

2 tablespoons Olive Oil
1 teaspoon Salt 

Freshly Ground Black Pepper 

[Add 1/3 Cup Grated Parmesan and 1/2 Cup diced feta cheese for dairy version]

Choose three or four vegetables and dice them. Preheat oven to: 350 F. Heat olive oil in 12 inch pan. Add vegetables and sauté until onions are soft and other vegetables are tender. Stir in cheese if you are using it. Season with salt and pepper. Taste. Adjust seasoning. Beat eggs until foamy and pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Place in oven and bake 30 minutes. Remember handle of skillet is hot. Take a pot holder and remove skillet from oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Serve hot or at room temperature with a beautiful salad and crusty bread.

Easy Fried Eggplant Salad

Recipe from Joy of Kosher Magazine

4 small eggplants, thinly sliced into 1 inch rounds
Oil for frying
1 red pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons white vinegar
1 teaspoon salt
Pinch of black pepper

Heat 1 inch of oil in medium sized frying pan and fry eggplant rounds until golden brown, set aside on paper towels.  Drain oil from frying pan, leaving about a tablespoon of oil still in the pan. Place the red pepper and garlic in the pan and sauté until soft, about 3 minutes.  Add the eggplant rounds back into pan, adding vinegar, salt and pepper and cook for about 2 minutes.