Photo by Mark Weinberg Prop Stylist: Amanda Widis Food Stylist: Anna Billingskog Prep time 10 minutes Cook time 1 hour 5 minutes Serves 4 Author Notes Lately (as in, like, the past several months) I’ve found none of my go-to dinners particularly exciting. My favorite pantry pasta riffs? Fine. Roasted vegetables and grains? Okay, whatever.
Moussaka is one of our favorite Greek dishes. It’s an eggplant based dish that is traditionally made with ground beef. Here we swapped the meat with lentils to make this an even heartier vegetarian dish. It has a creamy bechamel sauce that goes on top that makes this dish the comfort food that it is.
You might have been detected and blocked as a crawler bot! News Corp Australia uses software that manages crawler bot traffic on our websites. If you receive this message and are not a crawler bot (and are just a reader or subscriber), please try these steps first: Temporarily disable any AdBlockers / pop-up blockers /
You might have been detected and blocked as a crawler bot! News Corp Australia uses software that manages crawler bot traffic on our websites. If you receive this message and are not a crawler bot (and are just a reader or subscriber), please try these steps first: Temporarily disable any AdBlockers / pop-up blockers /
The Supermarket Waitrose has been supporting the Soil Association’s ‘Small Changes, Big Difference’ campaign by celebrating everything organic. This week, I was invited to take part in this celebration and asked to swap one meal a day to organic for a week.Waitrose have a great range of vegetarian organic products and some helpful recipes on their
“This is a Chinese-style soup popular in Indian Chinese cuisine due to its ease of preparation and hot spicy taste. The soup uses a spicy (CCC) paste that adds lot of flavor to the soup.” Ready In: 30mins Ingredients: 22 2 tablespoons French beans (finely chopped) 2 tablespoons carrots (finely chopped) 2 tablespoons onions (finely
Photo by Linda Xiao Prep time 15 minutes Cook time 1 hour 20 minutes Serves 6-8 Author Notes OK, even the easiest of shepherd’s pies can feel like an undertaking. To make this delicious, hearty dish a lot more accessible, try cooking the lentils and prepping the vegetables one day in advance. On the day
Photo by James Ransom Serves 6-8 Author Notes I love a good minestrone…so much veggie goodness, but so hearty, too. This recipe starts with just a little bit of all-natural bacon, but if you’d rather leave it out, go ahead and proceed with the rest of the recipe. You won’t get the smoky flavor, but
Ingredients:2 tbsp. olive oil1 1⁄2 lb. trimmed lamb shoulder, cut into 1/4″ cubes2 ribs celery, finely chopped2 cloves garlic, finely chopped1 large carrot, finely chopped1 large yellow onion, finely chopped2 tbsp. tomato paste1⁄2 cup red wine1⁄2 cup beef stock1 tbsp. Worcestershire sauce2 bay leaves1 (15-oz.) can whole peeled tomatoes in juice, crushed by handKosher salt
