Hearty Tortellini and Vegetable Soup Recipe

Soup takes on main meal status in this hearty tortellini and vegetable recipe.

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, thinly sliced
• 2 small carrots, peeled, finely chopped
• 4 cups (1L) vegetable stock
• 400g can diced tomatoes
• 2 tablespoons tomato paste
• 250g Latina Fresh spinach and ricotta tortellini
• 100g green beans, trimmed, cut diagonally into 5cm lengths
• 1 cup (120g) frozen peas
• 120g pkt baby kale
• 2 tablespoons finely grated parmesan

Method

• Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and carrot and cook, stirring, for 2 mins or until garlic is fragrant. Add the stock, tomato and tomato paste and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 mins or until soup thickens slightly.
• Add the tortellini to the soup and cook for 5 mins or until pasta is almost tender. Stir in the beans and peas and cook for 3 mins or until beans are just tender. Add three-quarters of the kale and stir to combine. Cook for 30 seconds or until kale just wilts.
• Divide the soup among serving bowls. Top with remaining kale and sprinkle with parmesan to serve.

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Grilled Haloumi & Vegetable Stacks

Add rich basil-spiked pistou sauce to chargrilled vegetables for a flavoursome and stylish weeknight dinner.

Serves: 4

Time to prep: 25 minutes

Time to cook: 40 minutes

Ingredients

• 450g haloumi, cut into 3mm-thick slices
• 60ml (1/4 cup) extra virgin olive oil
• 600g zucchini, thinly sliced lengthways
• 500g Lebanese eggplants, thinly sliced lengthways
• 120g small yellow squash, thickly sliced
• Baby spinach leaves, to serve

Pistou sauce

• 2 ripe truss tomatoes, peeled, seeded, finely chopped
• 1 cup fresh basil leaves, finely chopped
• 80ml (1/3 cup) extra virgin olive oil
• 20g (1/4 cup) finely grated parmesan
• 2 garlic cloves, finely chopped

Method

• Combine the haloumi and half the oil in a bowl. Season with salt and pepper.
• Heat a chargrill on medium-high. Cook the zucchini, in 2 batches, for 2-3 minutes each side or until lightly charred. Transfer to a bowl. Drizzle with 1 tablespoon of the remaining oil. Cover the bowl with a clean tea towel to steam. Repeat with the eggplant, squash and remaining oil, in 4 more batches, placing the eggplant and squash in separate bowls.
• Cook half the haloumi for 2-3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining haloumi.
• To make the pistou sauce, combine the tomato, basil, oil, parmesan and garlic in a bowl. Season with salt and pepper.
• Stack the haloumi, zucchini, eggplant, squash and spinach onto serving plates. Serve with the pistou sauce.

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Roast vegetable & fetta pie Recipe

Serves: 4

Time to prep: 1 hour, 20 minutes

Time to cook: 35 minutes

Ingredients

• 1 x 400g sheet shortcrust or wholemeal pastry, defrosted
• 3 cups cooked, roasted vegetables
• 3 roma tomatoes, quartered
• 2 garlic cloves, crushed
• 60ml (1/4 cup) olive oil
• 2 teaspoons chopped fresh rosemary
• 125g fetta, cubed
• 2 tablespoons grated parmesan
• Green salad, to serve

Method

• Preheat oven to 180°C. Lightly grease a 23cm pie plate.
• Lay the pastry into the plate, line with baking paper and rice and blind-bake for 10 minutes. Remove the paper and rice and bake for a further five minutes.
• Toss all vegetables with the garlic, oil and rosemary, then fill the pastry case. Dot with fetta and sprinkle with parmesan. Bake for 20 minutes. Serve with a green salad.

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Hearty tomato and vegetable soup Recipe

Photography by Mark O'Meara

Enjoy robust tomato flavours and the best of produce in this hearty vegetable soup.

Serves: 6

Time to prep: 10 minutes

Time to cook: 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 1 celery stalk, chopped
• 1 large zucchini, sliced
• 1 large red capsicum, chopped
• 1 litre salt-reduced chicken stock
• 575g jar napoletana pasta sauce
• 1 cup dried small shell pasta
• 1/2 cup frozen peas
• 80g baby spinach
• Shaved parmesan cheese, to serve

Method

• Heat oil in a large saucepan over medium-high heat. Add onion, garlic and celery. Cook, stirring, for 3 to 5 minutes or until onion has softened. Add zucchini and capsicum. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables start to soften.
• Add stock, sauce and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until vegetables are just tender. Add pasta and peas. Simmer, uncovered, for 10 minutes or until pasta is just tender. Stir in spinach. Serve topped with parmesan.

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Reduced-fat vegetable quiche Recipe

A low-fat vegetarian quiche - what could be better?

Serves: 4

Time to prep: 15 minutes

Time to cook: 55 minutes

Ingredients

• 2 sheets Pampas Reduced-Fat Puff Pastry
• 1 tablespoon olive oil
• 125g button mushrooms, sliced
• 2 small carrots, grated
• 2 small zucchini, grated
• 350g broccoli, cut into florets
• 2 green onions, thinly sliced
• 5 eggs
• 3/4 cup reduced-fat milk
• 1 1/4 cups grated reduced-fat cheese

Method

• Preheat oven to 200°C. Place a baking tray into oven.
• Line a 3.5cm deep, 23cm (base) loose-base fluted quiche pan with pastry. Trim. Prick base with a fork. Place a sheet of baking paper over pastry. Half-fill with dried beans. Place pan onto hot tray. Bake for 10 minutes. Remove beans. Bake a further 10 minutes.
• Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms. Cook for 4 minutes. Add remaining vegetables. Cook for 2 minutes. Cool.
• Whisk eggs and milk. Season with salt and pepper. Spread vegetable mixture over pastry. Sprinkle with cheese. Pour over egg mixture.
• Reduce oven to 180°C. Return quiche to hot tray. Bake for 30 to 35 minutes or until set. Stand for 10 minutes. Serve.

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Creamy Coconut & Vegetable Laksa

Photography by Jeremy Simons

Using evaporated milk, create this flavoursome coconut and vegetable laksa recipe while minimising the fat.

Serves: 4

Time to prep: 15 minutes

Time to cook: 15 minutes

Ingredients

• 1 tablespoon vegetable oil
• 230g jar laksa paste
• 3 1/2 cups salt-reduced chicken stock
• 2 tablespoons grated palm sugar
• 2 tablespoons fish sauce
• 375ml can light and creamy coconut evaporated milk
• 200g firm tofu, cut into 1cm cubes
• 80g snow peas, trimmed, thinly sliced
• 1 tablespoon lime juice
• 250g dried rice vermicelli noodles
• 1 cup bean sprouts, trimmed
• 2 green onions, thinly sliced
• Fresh coriander leaves,
• Sliced long red chilli and lime wedges, to serve

Method

• Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 3 minutes or until fragrant. Add stock, palm sugar and fish sauce. Bring to the boil. Reduce heat to medium. Add milk. Simmer for 5 minutes. Add tofu and snow peas. Cook for 2 minutes. Remove from heat. Add lime juice. Stir to combine.
• Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
• Divide noodles between bowls. Ladle coconut mixture over noodles. Serve with bean sprouts, green onion, coriander, chilli and lime wedges.

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Reduced-fat Vegetable Quiche

A low-fat vegetarian quiche - what could be better?

Serves: 4

Time to prep: 15 minutes

Time to cook: 55 minutes

Ingredients

• 2 sheets Pampas Reduced-Fat Puff Pastry
• 1 tablespoon olive oil
• 125g button mushrooms, sliced
• 2 small carrots, grated
• 2 small zucchini, grated
• 350g broccoli, cut into florets
• 2 green onions, thinly sliced
• 5 eggs
• 3/4 cup reduced-fat milk
• 1 1/4 cups grated reduced-fat cheese

Method

• Preheat oven to 200°C. Place a baking tray into oven.
• Line a 3.5cm deep, 23cm (base) loose-base fluted quiche pan with pastry. Trim. Prick base with a fork. Place a sheet of baking paper over pastry. Half-fill with dried beans. Place pan onto hot tray. Bake for 10 minutes. Remove beans. Bake a further 10 minutes.
• Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms. Cook for 4 minutes. Add remaining vegetables. Cook for 2 minutes. Cool.
• Whisk eggs and milk. Season with salt and pepper. Spread vegetable mixture over pastry. Sprinkle with cheese. Pour over egg mixture.
• Reduce oven to 180°C. Return quiche to hot tray. Bake for 30 to 35 minutes or until set. Stand for 10 minutes. Serve.

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Vegetable and lentil curry Recipe

Photography by John Paul Urizar

Serves: 4

Time to prep: 10 minutes

Time to cook: 17 minutes

Ingredients

• 2 teaspoons vegetable oil
• 1 medium red onion, cut into wedges
• 1 garlic clove, crushed
• 2 tablespoons mild curry paste
• 1 medium red capsicum, cut into 3cm pieces
• 300g cauliflower, cut into small florets
• 150g button mushrooms, quartered
• 2 baby eggplant, sliced
• 415g can crushed tomatoes
• 1 cup vegetable stock
• 150g green beans, trimmed
• 400g can brown lentils, drained, rinsed
• Fresh coriander leaves, plain yoghurt and steamed rice, to serve

Method

• Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until tender. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
• Stir in capsicum, cauliflower, mushroom, eggplant, tomato and stock. Bring to the boil. Reduce heat to medium. Simmer, covered, for 10 to 12 minutes or until vegetables are tender. Add beans and lentils. Cook for 3 minutes or until beans are tender and lentils heated through.
• Serve with coriander, yoghurt and rice.

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Yummy Cottage Cheese Vegetable Lasagne

Most of us can benefit from including more vegetables in our diet and this vegetable lasagne is a great way to do it. 

This vegetable lasagne recipe is made using pumpkin, tomato pasta sauce, spinach leaves, crushed garlic and cottage cheese, which is a great source of protein and adds a nice zest to this dish. This recipe is a good source of protein.

Energy per 100g: 635kJ - 132Cal

Fat per 100g: 5.2g

Recipe Serves: This Recipe Serves 6-8. 

Recipe Ingredients:

• 500g Pumpkin, peeled & sliced
• 800g Pre prepared Tomato Pasta sauce
• 1 Tbsp Olive Oil
• 2 Cloves Garlic, crushed
• 300g Spinach leaves, washed & chopped
• 1 Tub of Bulla Original Cottage Cheese
• 1 tsp Tuscan seasoning
• 3 Eggs
• 1 cup Parmesan Cheese, grated
• 6 Fresh Lasagne sheets

Recipe Method:

1. Pre-heat oven to 170 degrees C.
2. Place the sliced pumpkin into a large saucepan with the tomato pasta sauce and simmer over a low heat for 10 minutes.
3. Heat the olive oil in a frying pan over a medium heat and sauté the garlic 1 min, add the spinach leaves to the pan and cook stirring until spinach is wilted. Remove from the heat and cool.
4. Combine the cottage cheese, seasoning, eggs and 1/2 the parmesan cheese in a large bowl and mix well finally fold through the wilted spinach.
5. Spoon half the Pumpkin mixture into the base of a deep 24 cm square baking dish, cover with a layer of pasta sheets, top with half the cottage cheese mixture, cover with a layer pasta sheets and top with remaining pumpkin mixture repeat with remaining pasta, finishing with the cottage cheese and spinach mixture.
6. Sprinkle over the Parmesan cheese and bake uncovered in the pre-heated oven 180c for 30 minutes until golden.
7. Serve hot with salad and crusty bread.

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