Macaroni and Butter Bean Bake

Really just another interpretation of the classic, macaroni and cheese, but full of texture with crunchy corn kernals and soft butter beans. Kids will love this. Suitable for 12mths+.

Macaroni and Butter Bean Bake

200g macaroni (or other small pasta shapes)

1 tbsp olive oil

2 bay leaves

1 onion

1 carrot, julienned into similar length as pasta

1 capsicum, julienned into similar length as pasta

1 cob of corn, cooked then kernals removed

1 cup frozen peas

400g can butter beans, drained and rinsed

2 tbsp tomato sauce

150mL light cream

1 cup tasty cheese (or mozzarella for a lower salt version)

1 tbsp shredded parmesan

Cracked pepper

1. Cook macaroni until al dente. Drain and set to the side.
2. Heat oil in a hot pan. Add onion, cooking until soft.
3. Add carrot, bay leaves, cracked pepper and a little water if necessary to prevent sticking.
4. Once carrot is tender, add capsicum.
5. Turn off heat, then add corn, peas and butter beans.
6. Stir through tomato sauce, cream, ricotta, and half of the tasty cheese.
7. Add pasta and mix well. Pour pasta mix into a baking dish. Cover with remaining cheeses.
8. Bake at 180 degrees for 30-40min or until top is golden brown.





Lasagne with Eggplant

This hearty lasagne is the epitomy of comfort eating. However, feel no guilt as it is also packed with vegetables and should easily serve a party of eight. Serve with a leafy green salad.

Suitable for 12mths+.

Lasagne with Eggplant

8 large instant dry lasagne sheets

1 eggplant, sliced into 1cm thick slices, lightly steamed (2min in microwave)

½ cup grated mozzarella

1 tbsp shredded parmesan

Meat sauce

1 tbsp olive oil

2 garlic cloves, crushed

1 red onion, finely chopped

950g extra lean beef mince

4 tbsp tomato paste

2 tbsp Worcestershire sauce (or to taste)

3 tsp brown sugar

4 tbsp tomato sauce

¼ tsp ground chilli

1 tbsp mixed dried herbs

Salt and pepper to taste

1 carrot grated

1 green capsicum, finely diced

8-10 button mushrooms, sliced

White sauce

3 cups milk

4 tbsp plain flour

150g smooth ricotta

½ cup grated mozzarella

Cracked pepper (to taste)

Firstly, you need to prepare your meat sauce. After this, you will need to make a white sauce, and then you can layer your prepared ingredients at the end.
 Meat sauce:

1. Into a large saucepan, heat oil and lightly fry onion and garlic.

2. Add mince, stirring regularly until cooked through.

3. Add spices, herbs, sauces and sugar.

4. Add grated carrot, sliced mushroom and capsicum. Continue simmering until liquid has reduced (You should be able to see the bottom of the pan briefly as you drag spoon though meat).

5. Remove from heat and place to the side.
 White sauce:

6. In a measuring cup, combine flour with a small amount of milk. Whisk until it forms a smooth paste and then add remaining milk, whisking until it is lump-free and can be poured out into a small saucepan.

7. Add cracked pepper to taste.

8. Heat gently over a low heat, stirring constantly until mixture thickens. Do not allow to boil.

9. When sauce has thickened, remove from heat and add ricotta and grated cheese, stirring well until mixture is smooth.

10. Remove from heat and place to the side.
 Layer your prepared ingredients:
11. Start with a layer of 2 lasagne sheets
12. Pour in 1/3 of the meat sauce
13. Top with a layer of eggplant and a little white sauce

14. Lay down another 2 lasagne sheets

15. Pour in more meat sauce

16. Cover with eggplant and a little white sauce

17. Cover with a 3nd layer of 2 lasagne sheets

18. Top with meat and a little white sauce

19. Lay down a final layer of 2 lasagne sheets. Pour over the remaining white sauce. Ensure that all lasagne sheets are covered evenly.

20. Sprinkle remaining mozzarella and shredded parmesan on top
 Bake in a hot oven (about 180°C) for approx 60min, or until top is nicely browned.




Salmon and Dill Spaghetti

This is fresh and nutritious one pot pasta meal. A dash of cream brings the sauce together nicely and the whole cherry tomatoes add a delightful burst of flavour when you bite into them.

Salmon and Dill Spaghetti

1 tbsp olive oil

1 clove garlic, crushed

1 onion, finely diced

1/2 cup white wine

1 carrot, peeled into ribbons

2 cups broccoli florets

200g cherry tomatoes

50mL thickened cream

200g smoked salmon, sliced into large ribbons

2 tbsp chopped fresh dill

Cracked pepper and salt to taste

200g spaghetti

1. Cook spaghetti in boiling water till al dente. Drain and set to the side.
2. In a large pan, heat oil. Saute onions and garlic. Add tomatoes and cook briefly on high heat.
3. Pour in wine, allowing to reduce slightly before adding broccoli and carrots. Cook briefly to preserve some texture and crunch to vegetables
4. Season to taste, remembering that when you add the smoked salmon it will make the dish saltier.
5. Remove from heat, stir through cream, cooked pasta, fresh dill, and salmon.
6. Serve immediately.  



Spaghetti with Olives and Ham

This is an fresh and tasty pasta meal that can be whipped up with whatever vegetables you find in the fridge. The more the merrier!

Spaghetti with Olives and Ham

250g spaghetti

1 tbsp olive oil

200g lean leg ham, sliced into strips

2 garlic cloves, crushed

1 onion, finely diced

1/2 cup white wine

1/2 cup reduced salt chicken stock

1 carrot, julienned

1 red capsicum, sliced into strips

1 cup frozen peas

100g pitted kalamata olives

200g deli reduced fat ricotta

Cracked black pepper

1. Cook spaghetti in boiling water until al dente
2. Heat oil in saucepan. Add ham, garlic and onion.
3. Add wine, cooking briefly.
4. Add chicken stock and carrot, capsicum and celergy, cooking until tender
5. Add peas and olives, cooking until heated through
6. Stir through pasta and crumbled ricotta cheese
7. Serve immediately

Classic Macaroni and Cheese

This is possibly the most nutritious form of macaroni and cheese that you will encounter. And what's more, your family will be none the wiser. I asked my husband to name the vegetables in it and all he could come up with was carrots. This was despite the cup of cauliflower puree it also contained. Nevertheless, it still got the big thumbs up.

Again, my choice of cheese is light mozzarella for the lower salt content. I also don't add any additional salt to the recipe as the addition of bacon contributes enough for small people. For more flavour, or if you are feeding adults accustomed to more salt, you may like to add a bit of salt or switch to a tasty cheese.

Suitable for 12mths+

Macaroni and Cheese

200g uncooked pasta elbows

1 tbsp olive oil

2 cloves garlic, finely diced or crushed

1 onion, finely diced

150g bacon

1 bay leaf

1 carrot, very finely diced

2 tomatoes, finely diced (my toddler gags on cooked tomato skin so I blanch and peel tomatoes first)

Cracked black pepper

20g canola margarine

2 tbsp plain flour

1.5 cups milk

1 cup cooked cauliflower puree

1/2 cup grated light mozzarella

60g light cream cheese

2 slices bread, crumbed (use a wholegrain/seeded bread for extra nutrition)

2 tbsp parmesan cheese

Canola oil spray

1. 
   
   Cook pasta in boiling water until al dente. Set to the side.
2. 
   
   Heat oil in a large sausepan. Saute onions and garlic with bacon. Add in tomatoes, carrot and bay leaf, cooking with lid on until carrot is soft.
3. 
   
   Once carrot is soft, remove lid and simmer until any liquid is reduced. Cooked mixture should be fairly dry.
4. 
   
   Season with cracked black pepper.
5. 
   
   In another small pot, add margarine to melt. Stir in flour to create roux, adding milk gradually, whisking continuously until all is added.
6. 
   
   Lower heat on white sauce, then add in cauliflower puree, grated cheese, and cream cheese. Stir until cheeses are melted.
7. 
   
   In a small bowl, combine fresh bread crumbs with parmesan cheese. Spray a little oil through as you mix it.
8. 
   
   Now retrieve the large pot containing the bacon, carrot mix. Poor in cooked pasta and white sauce. Mix thoroughly.
9. 
   
   Pour final mixture into a casserole or oven dish.
10. 
    
    Top with bread crumb mix and a final spray of oil.
11. 
    
    Bake in a hot oven for about 30min or until crumbs are golden dish is bubbling.
12. 
    
    Serve with salad greens.