LEMON HERB PASTA SALAD 250 grams macaroni pasta, ¾ cup lemon herb salad dressing, 1 red capsicum seeded and dice d, 250 grams smoked ham diced, 1 cup canned peas drained, 1 ½ tspns dillweed
Cook pasta in boiling salted water 8-10 minutes or until al dente. Drain and cool. Combine with lemon herb salad dressing, red capsicum, smoked ham, canned peas and dill weed. Toss. Chill before serving.
this recipe is a sample from my new lemon books being released soon.
VEGETARIAN LASAGNA with SWEET POTATOES
2 litres water, 1 tblspn chicken stock powder, 800 grams sweet potatoes, peeled and chopped, ½ cup light sour cream, 1 eggplant cut into 1 cm sliced, 1 tspn garlic minced, 1 bunch spinach or silverbeet trimmed washed and chopped, 500 grams pasta sauce with fresh garden vegetables, 4 lasagna sheets, 300 grams can soy beans drained and rinsed, ½ tspn ground nutmeg, 1 cup Mozzarella cheese grated, 2 tblspns cornflake crumbs.
Preheat oven to 200C (190C for fan forced ovens). Lightly spray a 20cm square ovenproof dish with cooking spray. Set aside. Place water, stock powder and sweet potato in a large saucepan. Bring to boil over high heat. Reduce heat to medium. Simmer for 15 minutes or until sweet potato is tender. Drain and mash well. Blend in sour cream. Set aside. Spray a frying pan with cooking spray. Heat over medium to high heat. Spray eggplant with cooking spray. Cook with minced garlic for 3-4 minutes each side or until golden. Set aside. Place spinach leaves in a bowl. Pour over boiling water. Allow to stand for 1 minute or until wilted. Drain well. Refresh under cold water. Spoon 2 tablespoons of pasta sauce with 2 tablespoons water into base of prepared baking dish. Place 2 pasta sheets in prepared baking dish. Spread over half the sweet potato. Top with half the eggplant, soy beans, spinach, nutmeg and pasta sauce. Top with remaining pasta sheets, sweet potato, eggplant, soy beans, spinach, nutmeg and pasta sauce. Sprinkle over combined cheese and cornflake crumbs. Bake for 30 minutes or until cooked through. Serve with salad and bread of choice.
BRIE and RED CAPSICUM MINI-QUICHES Pastry for double-crust pie, 2 tblspns butter, ¾ cup finely chopped sweet red capsicums, 250 grams Brie cheese, cut in small cubes, 10 slices bacon, cooked and crumbled, 3 eggs, 1 1/3 cups cream, salt and cayenne pepper
On lightly floured surface, roll out pastry thinly and line thirty-six 6cm tartlet tins.
Line with foil and weight down with pie weights or dried beans. Bake in190c oven for 10 minutes.
Remove foil and pie weights; let cool. In frypan, melt butter; saute red capsicums until softened.
Spoon into tart shells; top with cheese, then bacon. In bowl, beat together eggs and cream; season with salt and
cayenne pepper to taste. Pour over mixture in tart shells; bake in 180c oven for 10-15 minutes or until filling is firm.
Serve immediately. (Tarts can be cooled and frozen in airtight containers.
To reheat, bake frozen tartlets in 190c oven for 10 minutes or until heated through.)
