The minestrone recipe I’m posting for you here is based on a recipe by Valli Little. I’ve tweaked the vegetables and protein, added a tiny bit more stock, a touch of sugar, and some basil.
This Spinach & Ricotta Cannelloni recipe is a favourite of mine; it makes a great big tray of food that feeds us for dinner with plenty of leftovers to freeze for lunch during the week.
Ingredients 500g beef mince (or half beef, half lamb mince if preferred) 1 brown onion, finely diced 1-2 teaspoons minced garlic (to taste) 1 carrot, finely grated 1 400g tin of crushed tomatos 1 700ml bottle of passata 1 pinch of basil 1 pinch of oregano 2 teaspoons sugar Grated parmesan cheese to serve ½ tablespoon of olive oil salt and pepper to taste four serves …
Ingredients 200g pumpkin, peeled and cubed 30g butter 2 tablespoons plain flour ½ cup cheddar cheese ¼ cup parmesan cheese 2 cups of fusilli or macaroni (or any other dried, short cut pasta) salt and pepper to taste Method Place pumpkin on a greased tray and roast at 190ºC for 20 minutes or until golden. Mash well. In a saucepan, melt butter over a medium heat. …
