Sunday, September 28, 2008


Serves 6

1 tbs olive oil
1 onion, finely chopped
1 clove of garlic, crushed
500g beef mince
200g mushrooms, sliced
500ml pasta sauce
1/2 tsp oregano
1/4 tsp cinnamon
3/4 cup grated parmesan
1 egg, beaten

250g macaroni
150g broccoli, broken into small florets
150g light ricotta
1/2 cup light sour cream
1 egg

Preheat oven to 180 degrees. Heat oil in a large saucepan, cook the onion and garlic until soft. Add the mince and mushrooms, and cook until the mince is browned. Stir in the sauce, oregano and cinnamon and cook on medium for 10 minutes or until most of the liquid evaporates. Cool the mixture and then add 1/2 cup of parmesan and the egg. Transfer the mixture to a 8-cup capacity ovenproof dish.

For the topping cook the macaroni until al dente, in the last 3 minutes add the broccoli. Drain and then stir through the combined ricotta, sour cream and egg. Spread over the meat mixture and sprinkle over the remaining parmesan.

Bake for 25 minutes.

Chicken and Sour Cream Penne

Chicken and Sour Cream Penne
Serves 4

500g penne pasta
1 tbs olive oil
4 chicken thighs, fat removed
1 leek, pale section sliced thinly
1 clove of garlic, crushed
1/2 cup light sour cream
1/2 cup chicken stock
2tsp lemon rind, finely grated
1 cup peas
Shredded parmesan to serve

Cook the pasta in a saucepan of salted boiling water until al dente, drain and return to the pan. Meanwhile, heat half the oil in a frying pan over medium-high heat. Add chicken and cook, transfer to a plate and cover. Add the remaining oil to the pan, add the leek and garlic and cook until soft. Stir in the sour cream, add the stock and stir until combined. Add the lemon rind and peas and bring to the boil. Thickly slice the chicken, add to the pasta along with leek mixture and stir to combine. Sprinkle shredded parmesan over it to serve.


I have been incredibly slack for a month now - no posts at all!!! The tiredness and exhaustion is really settling in from the pregnancy, and each night when I used to post I am just too tired to even turn on my laptop. I will be 37 weeks tomorrow, so it isn't long now until I get to meet my little baby girl. I think it is safe to say that I am incredibly excited and getting ever so slightly impatient. Everything is ready - now we just need the baby, the countdown is on.

And with that been said I think it is time to post up some more recipes...

Lamb Chops with Tomato Sauce Served on Polenta
Serves 4

1 tbs olive oil
4 lamb forequarter chops
1 brown onion, finely chopped
400g tin diced tomatoes
1/2 tsp caster sugar
2 cups chicken stock
1 1/2 cups water
1 cup instant polenta
60g butter

Heat oil in a saucepan over medium heat. Add the onion and cook, stirring until soft. Add the tomato and sugar and bring to a simmer. Cook for 8 minutes or until the sauce thickens. Season to taste. Meanwhile heat a frying pan over medium-high heat add the lamb and cook for 3-5 minutes each side. Transfer to a plate and cover to keep warm.

Bring the stock and water to the boil in a saucepan. Reduce heat to medium, add the polenta and stir until combined. Cook, stirring for 4 minutes. Stir in the butter and season to taste.

Finally divide the polenta among the serving plates, top with the lamb chops and the tomato sauce.