Spirali with tomatoes, rocket and parmesan
Spirali with tomatoes is a fresh-tasting sauce for a quickly made pasta dish. The pungent rocket leaves harmonise with the tomatoes, which are lightly cooked in garlic and chilli oil. Parmesan cheese adds a softness. Cook the pasta in a large ... [... more]
Australian Womens Weekly |
Potato Gnocchi
Saute eschallots in butter over a low heat, for approximately 1- 2 minutes or until tender. Strain eschallots through a sieve, and reserve the melted butter. Add the melted butter, nutmeg, salt, pepper, parmesan cheese and enough flour to the ... [... more]
Australian Womens Weekly |
Rocket pesto
Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper. 1/4 cup parmesan cheese 2 bunches rocket Juice of one lemon 90g toasted almonds [... more]
Australian Womens Weekly |
Orecchiette, Roast Pumpkin, Rocket and Pesto
Heat olive oil in a frying pan, add crushed garlic and cook until fragrant and golden. Add almonds, baked pumpkin, rocket and lemon juice. Toss to combine. Parmesan cheese Salt and pepper Bake in a preheated 200 degrees C oven for 45-50 ... [... more]
Australian Womens Weekly |
Spaghetti Bolognese
250ml (1 cup) red wine 2 tablespoons fresh basil 1 tablespoon fresh oregano Parmesan cheese, to serve Heat olive oil until hot, add the onion, garlic, celery and carrot and saute until tender. Add the minced steak and stir continuously until ... [... more]
Australian Womens Weekly |
Spaghetti Bolognaise
Parmesan cheese to serve Heat olive oil until hot, add the onion, garlic, celery and carrot and saute until tender. Add the minced steak and stir continuously until brown. Serve sauce over pasta, with freshly grated parmesan cheese and chopped ... [... more]
Australian Womens Weekly |
Crumbed Veal with Green Bean Salad
Top veal slices with 2 slices of cheese each, and a sage leaf. Set aside. Whisk together eggs and milk. Combine the breadcrumbs, Parmesan cheese and parsley in a large bowl and mix well. Dip veal into the egg wash, and then into the crumb ... [... more]
Australian Womens Weekly |
Potato Tortilla - Jan Nash
Combine eggs, seasoning and parmesan cheese and mix well. Pour over the potato mixture and allow to cook on the top of the stove at a moderate heat for 5 minutes. Place it in the oven for a further 10-15 minutes. First cook the onions and garlic ... [... more]
Australian Womens Weekly |
Little Trees - Julie McCrossin
Using a mortar and pestle, grind the anchovies, garlic, lemon juice and parsley to a coarse paste. Fold pasta through sauce, add the blanched broccoli and scatter with Parmesan cheese and serve immediately. 2 tsp roughly chopped garlic 3 Tbs ... [... more]
Australian Womens Weekly |
Basil pesto
Place ingredients into a food processor and blend until coarse. A few tablespoons of Parmesan cheese Serve with Poached chicken and Roast pumpkin. 2 tablespoons roasted almonds, crushed Juice of 1/2 lemon Serving suggestions: 1 bunch basil [... more]
Australian Womens Weekly |
Tofu-Stuffed Delicata Squash
Cooking/Prep time: 1hr 30min Grated Soy Parmesan cheese, to taste Salt and pepper, to taste 1. Cut the squash in half lengthwise. Remove the seeds. Place halves cavity-side down in a baking dish (or two). Add about 1" of water. Place in a 375º . [... more]
International Vegetarian Union |
Mexican Macaroni
This is an easy side dish for beans, enchiladas, or most anything. Cook pasta in pot and saute onion and garlic in large frying pan until translucent. This dish is traditionally served with vegan parmesan 'cheese' on top. Drain pasta; add to ... [... more]
International Vegetarian Union |
