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The Hills Happy Homes

The Hills Happy Homes - Accommodation Management and Cleaning Services

Recipes

Smokey Lentil Soup

Coconut & Pumpkin Dhansak

Smokey Lentil Soup

Ingredients

1 tablespoon oil

1 red onion, small diced

2 cloves garlic or minced garlic

Small chili, deseeded and chopped small, or a tablespoon harissa paste

1 tsp salt

1 tablespoon ground cumin

1.5 tablespoons smoked paprika

200g red lentils

400g can crushed tomatoes

120g chopped Capsicum

1 litre vegetable stock

400g can mixed beans, drained and rinsed

100g (4-6 cubes) frozen kale

Method

Sauté oil, onions, garlic, harissa/chili, cumin, smoked paprika for 5mins or until onion softened
Add lentils, tomato, capsicum, vegetable stock and cook on medium heat for 12-15mins until lentils are softened
Remove soup from heat and stir through frozen kale and mixed beans, let sit for 5-10mins and allow kale to thaw and beans to heat
Serve w a dollop of yoghurt

Notes:

Freezes well but may need more liquid when reheating as lentils are likely to expand
Instead of mixed beans try black beans

Mulligatawny soup

Coconut & Pumpkin Dhansak

Smokey Lentil Soup

Ingredients

1 medium Red or Brown Onion

2-3 Tblsp Madras/Tikka paste

2 Garlic cloves or 1 Tblsp minced garlic

3cm piece Ginger, finely chopped or 2 Tblsp crushed ginger

2 Carrots diced

200g Red lentils

1-1.5 litres Vegetable stock

400g can Coconut milk

Half Lemon, juiced

To serve, optional

Coriander

Yoghurt

Naan

Method

Sauté onion until translucent
Sauté Tikka paste, garlic and ginger for 5min or until fragrant but not browned
Add carrots, lentils and stock and cook on low-medium heat for 30-40mins
Blend soup to a smooth texture
Add coconut milk and heat 5-10mins
Serve w a sprinkle of fresh coriander, yoghurt and naan

Notes:

A. If you’re not using a Thermomix be careful during step #3 as it has a tendency to catch and burn

B. You can double the ingredients and complete steps 1-4 but don’t double the vegetable stock just keep it as a 1 litre. This makes the soup base that can be frozen in portions and then when you’re ready to use it just add more stock and the coconut milk

C. It’s a great soup base to add more vegetables such as potatoes when you add the carrots. And zucchini when you add the coconut milk

D. It freezes well and travels well for lunch.

E. You can also add chicken or protein pieces or sautéed gnocchi for something different

Coconut & Pumpkin Dhansak

Ingredients

1 tbsp vegetable oil
500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks (or buy a pack of ready-prepared to save time), see tip, below left
100g frozen chopped onions
4 heaped tbsp mild curry paste (we used korma)
400g can chopped tomatoes
400g can light coconut Milk
naan bread, to serve
400g can lentils
200g bag baby spinach
150ml coconut yoghurt

Method

Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender.
Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
Warm the naan breads in a low oven or in the toaster.
Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning.
Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt.
Serve with the warm naan and a dollop of extra yogurt.

Notes:

Freezes well after completely cooking the curry

Caramelised Onion and Goats Cheese Tarts

Macaroni, Cauliflower, Ricotta and Artichoke w pangratatto

Caramelised Onion and Goats Cheese Tarts

Ingredients

Method

Notes:

Baked Eggplant w Tomato & Mozzarella

Macaroni, Cauliflower, Ricotta and Artichoke w pangratatto

Caramelised Onion and Goats Cheese Tarts

Ingredients

Method

Notes:

Macaroni, Cauliflower, Ricotta and Artichoke w pangratatto

Ingredients

Macaroni pasta

200-300g Ricotta Cheese, smooth

Half head of Cauliflower

Rice Bran Oil, 3-4 Tblsp

Salt & Pepper

100g grated cheddar cheese

Approx. 300ml cream or sour cream

150g marinated Artichoke Hearts

100g Butter

Rice Bran Oil, 1 Tblsp

200g Panko Bread crumbs

5 springs fresh Thyme or 2 Tblsp dried Thyme

1 Lemon, Rind and all juice

Method

Preheat oven to 220C.
Cut Cauliflower into florets. Try to retain as much stem as possible. Florets should be 4-5cm long.
On a baking sheet place cauliflower, drizzle w oil. add salt & pepper.
Roast Cauliflower until golden brown. The browner the better, it becomes nutty in flavour.
Cook Macaroni until al dente. Reserve 2 cups of pasta cooking liquid. Drain pasta

Notes:

Reheating instructions

The Hills Happy Homes

The Hills Happy Homes - Accommodation Management and Cleaning Services

Recipes

Smokey Lentil Soup

Coconut & Pumpkin Dhansak

Smokey Lentil Soup

Mulligatawny soup

Coconut & Pumpkin Dhansak

Smokey Lentil Soup

Coconut & Pumpkin Dhansak

Coconut & Pumpkin Dhansak

Coconut & Pumpkin Dhansak

Stuffed Mushrooms

Asparagus & Green Beans w Almonds

Roasted Carrots & Red Onion

Roasted Carrots & Red Onion

Asparagus & Green Beans w Almonds

Roasted Carrots & Red Onion

Asparagus & Green Beans w Almonds

Asparagus & Green Beans w Almonds

Asparagus & Green Beans w Almonds

Caramelised Onion and Goats Cheese Tarts

Macaroni, Cauliflower, Ricotta and Artichoke w pangratatto

Caramelised Onion and Goats Cheese Tarts

Baked Eggplant w Tomato & Mozzarella

Macaroni, Cauliflower, Ricotta and Artichoke w pangratatto

Caramelised Onion and Goats Cheese Tarts

Macaroni, Cauliflower, Ricotta and Artichoke w pangratatto

Macaroni, Cauliflower, Ricotta and Artichoke w pangratatto

Macaroni, Cauliflower, Ricotta and Artichoke w pangratatto