close
Magazine
Advertisement

Dinner

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Vietnamese fish salad

Vietnamese fish salad

‘Cooked’ in a powerful rice and vinegar marinade, this simple yet effective salad marries the soft texture of fish with the crunch of peanuts. With fresh herbs and hot chilli as flavourings, it makes a great lunch or dinner that tastes delicious and is good for you too.

Lamb-stuffed vine leaves

Lamb-stuffed vine leaves

Stuffed vine leaves are popular in Middle Eastern and Mediterranean countries and there are many traditional recipes. This one is based on a classic Greek filling of lamb and rice but with added vegetables for extra taste.

Advertisement
Tomato and capsicum warmer

Tomato and capsicum warmer

Sweet red capsicums and tomato passata make a beautiful ruby red soup that is sophisticated yet simple to prepare. Swirled with crème fraîche and accompanied by hot pesto bread, it makes a splendid special–occasion starter.

Leek and spring green filo pie

Leek and spring green filo pie

A combination of spring vegetables, lively herbs and zesty lemon makes a refreshing filling for a crisp filo crust. This pie is easy to make and so delicious, it is destined to become a firm family favourite. For a hearty meal, serve it with baby carrots and new potatoes boiled in their skins.

Potato-filled Sardinian ravioli

Potato-filled Sardinian ravioli

Mashed potato enriched with cottage cheese and parmesan and enlivened with garlic and herbs makes a marvellous filling for the pasta parcels called ravioli. A small amount of extra virgin olive oil is added at the end, so none of its flavour is lost and the dish tastes richer than it really is.

Spaghetti bolognese

Spaghetti bolognese

Here's a new lower–fat version of one of the pasta classics, a full–flavoured meat sauce tossed with spaghetti and served with parmesan. There's less beef than in traditional recipes, but low–fat chicken livers enrich the sauce. Serve with a spinach, tomato and onion salad and bread.

Advertisement
Turkey roulades

Turkey roulades

Fresh spinach, roast red capsicums, ricotta and a touch of parmesan together make a fantastic filling for tender turkey roulades – rolled–up breast steaks. Braised in stock and vermouth, and served with asparagus, this makes an elegant, attractive dish for a special occasion meal.

Pork steaks with mustard sauce

Pork steaks with mustard sauce

This dish is surprisingly quick and easy to make, and can turn a family dinner into a celebration. Serve with boiled new potatoes sprinkled with chives, carrots and shredded cabbage. The carrots can be steamed over the pan of potatoes, with the cabbage added after a few minutes.

Advertisement