Monday, June 4, 2007

Tuscan chickpea soup with pasta

Tuscan chickpea soup with pasta

This tasty soup is made all from the pantry - no fresh ingredients! So its easy to quickly whip up whenever you feel like it - no special shopping trip needed to get ingredients.

400 g can chickpea's, drained.
400 g can chopped tomatoes
750 mL vegetable stock
4 tablespoons extra virgin olive oil
1 clove garlic, crushed
1/4 teaspoon dried rosemary
1 tablespoon tomato puree
freshly ground black pepper
50 g soup pasta

Use a food processor or blender to puree tomatoes and chickpea's.
Stir in the stock.
Fry the garlic in the olive oil for 1 minute, careful not to let it brown.
Add the pureed tomato/chickpea's, rosemary, tomato puree and pepper.
Bring to boil and simmer for 5 minutes.
Add pasta and cook for another 10 minutes or until pasta is cooked - stir frequently to prevent pasta sticking.
Serve with extra virgin olive oil and bread.

This recipe is originally from Judy Ridgway - one of my favourites :)
I often serve it when we have visitors over for dinner as a first course, it always impresses as it's so tasty. You could make it more filling by adding more pasta for a more filling main course....

Friday, March 23, 2007

Mars Bar Slice

Mars Bar Slice

3 Mars Bars
90g butter
3 cups rice bubbles
200g melted chocolate (cooking or normal eating chocolate)

Grease and line slice tin with baking paper
Melt Mars Bars with butter and mix with rice bubbles.
Pour mixture into tin.
Melt chocolate and pour over slice.
Let slice set in a cool place (or the fridge).



1 large leek
1 medium onion
olive oil for frying
125 (4 oz) mushrooms, very finely chopped (I like swiss brown or portabella)
125-175g (4-6oz) well favoured cheese, grated

1 small onion, very finely chopped
400g can tomatoes
1 vegetable stock cube
300 ml (1/2 pint) hot water
a dash of vegetarian worchestire sauce
15 instant no need to precook cannelloni tubes

PREHEAT OVEN TO 190 degrees C, or according to cannelloni packet instructions.
Use a food processor to chop leek and medium onion very finely. Heat some olive oil in a pan and fry them until softened. Add the mushrooms and cheese, and cook, stirring until the vegetables are golden. Once the cheese has melted into the mixture, remove from heat and leave to cool.
Meanwhile, in a separate fry pan, fry the small onion in a little oil ,until brown. Stir in tomatoes. Mix stock cube with hot water and add to onion and tomatoes with the worchestire sauce. Cook the mixture until reduced by half. Fill the cannelloni with the leek and cheese mixture and place them in a greaseproof ovendish. Pour over the tomato sauce and bake for 25-30 mins.


1 tablespoon oil
2 cloves garlic, crushed
1 medium onion, finely chopped
1 medium red capsicum, finely chopped
1 medium green capsicum, finely chopped
1 tablespoon fresh chopped oregano
1 tablespoon fresh chooped basil
1 x 440g can 4-bean mix, drained and rinsed
1 tablespoon tomato paste
12 instant cannelloni shells
1 x 425g chunky pasta sauce (or you could make sauce from recipe above)

Heat oil in a pan, add garlic and onion; cook, stirring, until onion is soft. Add capsicums stir for 3 minutes. Stir in herbs.

Blend or process half the bean mix until smooth. Combine with remaining bean mix, onion mixture and tomato paste.

Spoon mixture into cannelloni shells.

Spoon a quarter of the pasta sauce over base of a heatproof dish (8-cup capacity). Top with filled cannelloni; spoon remaining sauce over top.

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