Roast Balsamic Vegetable Tart with Paneer

This is a delicious spin on a Sunday roast. Paneer is cheese used in Indian cooking. It has a hard, slightly crumbly texture and tastes a little like cottage cheese.. It is also very low in salt. If you can't find paneer, Feta would also be lovely in this tart, but omit the salt in the dressing.

Roast Balsamic Vegetable Tart with Paneer

2 sheets reduced fat puff pastry

2-4 tbsp olive oil

1/2 Kent pumpkin, peeled and cubed

600g sweet potato, peeled and cubed

5 brown onions, peeled and quartered

2 carrots, peeled and thickly sliced

200g paneer, diced into large cubes

Bunch basil leaves, roughly chopped

1/2 cup brown sugar

1/4 cup balsamic vinegar

1 tsp iodised salt

1. Place puff pastry sheets flat on two oven trays.
2. On another tray, place cubed vegetables for roasting and rub through olive oil. Bake in a hot oven until slightly caramelised. Remove from oven and set to the side.
3. In a saucepan, combine sugar, balsamic vinegar and salt to make dressing. Bring to the boil and simmer gently for a couple of minutes until it begins to turn syrupy.
4. Pour dressing over hot baked vegetables. Gently stir through paneer and chopped basil. Then scoop vegetable mix out of tray and place carefully within the puff pastry, leaving a 2cm border clear.
5. Bake at 180 degrees for about 20 minutes, or until pastry is puffed and golden. 

Carrot and Oat Pancakes

Pressed for time and want a quick and easy vegetable pack snack for the kids. Try these tasty pancakes. Adults will love them too. Suitable for 10 months+.

Carrot and Oat Pancakes

1 red capsicum, cored and roughly sliced

2 carrots, peeled and roughly sliced

1/2 cup oats

4 eggs

2 tbsp parmesan cheese

1/2 cup grated mozzarella

1/2 cup SR flour

3/4 cup peas

2 tbsp chopped fresh basil

Cracked black pepper to taste

1. In a food processer, puree capsicum and capsicum with eggs.
2. Pour processed vegetables into a large bowl. Combine with remaining ingredients, stirring until well mixed.
3. Cook spoonfuls of the batter in a hot lightly oiled pan.
4. Pancakes are delicious served hot or cold.

 



Spinach and Ricotta Tart

A delicious way to get some more green leafy vegetables into your family's diet. Pastry, eggs and cheese make any dish a winner with kids. Suitable for 12 months +.

Spinach and Ricotta Tart

1 sheet reduced fat puff pastry

500g frozen spinach, defrosted and drained

1 onion, finely chopped

500g ricotta

2 eggs, lightly beaten

2 tbsp grated parmesan cheese

1/2 cup grated cheese (use mozzarella if doing a lower salt version)

1/2 tsp nutmeg

Cracked pepper

1. Line a pie tin or bowl with puff pastry.
2. In a large bowl, combine all remaining ingredients.
3. Mix well, and then spread evenly over puff pastry.
4. Bake at 180 degrees for about 50 minutes or until tart has just set in the centre.
5. Delicious hot or cold.



Potato and Cannelini Bean Patties

This is a tasty way to add more beans to your diet. Vege patties also make an interesting alternative to the standard BBQ fare.

Omit salt and suitable for 12mths +.

Potato and Cannelini Bean Patties

1 garlic clove, crushed

1 red onion, finely chopped

400g potatoes, coursely grated (approx. 2 large)

400g cannelini beans, drained

4 tbsp instant polenta

2 tbsp peanut butter

1 tbsp sweet chilli sauce

50g grated cheese

10g grated parmesan

2 eggs

salt and cracked pepper to taste

1. Combine all ingredients in a large bowl.
2. Mix well with a wooden spoon
3. Form into small patties
4. Cook well on both sides
5. Serve hot or cold



Homestyle Baked Beans

Baked beans for dinner? You will never eat the canned variety again after you try this recipe. And it is almost as quick and easy too, but far more nutritious.

Homestyle Baked Beans

1 tbsp olive oil

2 garlic cloves, crushed

1 large red onion, finely diced

250g bacon, fat removed

1/2 cup white wine

2 x 400g cans of butter beans, drained

1 red pepper, finely diced

1 zucchini, finely diced

1 cob corn, kernals only

1 can whole peeled tomatoes

Cracked pepper

1. Heat oil in a pan. Saute onions and garlic. Add bacon and cook till crispy.
2. Add wine. Cook briefly, then add tomatoes, pepper, zucchini and corn kernals.
3. Simmer gently with lid off until vegetables are soft and liquid reduced to a thicker sauce.
4. Season with cracked pepper.
5. Add butter beans and turn off heat. Beans only need to heat through.
6. Serve immediately. Delicious hot or cold. Try using leftovers up in a toastie pie.