Related Searches: Summer Mince Recipes, Easy Summer Lunch Ideas
... and lemon cheeks. Categories: Amanda; Mediterranean; Low sugar; Summer; Healthier easier; Low salt; High protein; Salad; Jan feb 2024; Chickpea; Kale; High fibre; Dinner; Pumpkin; Quick and easy dinner; Low saturated fat ...
... and remaining coriander. Serve. Categories: Low sugar; Summer; Healthier easier; Low salt; High protein; Side dishes; Jan feb 2024; Bbq vegetable; High fibre; Australian; Pumpkin; Claire; Low fat; Bbq; Low saturated fat ...
... lamb over salad and serve scattered with almonds. Categories: Lamb; Summer; Healthier easier; Lamb dishes; Barbeque; Salad; Salads; Australian; Dinner; Pumpkin; Bbq; Quick and easy dinner; Aug 2022; Budget; Weeknight ...
... . Method: Preheat oven to 200°C. Trim ends from pumpkin. Slice into 2cm-thick slices and lay into a roasting pan ... topped with pomegranate arils. Categories: Easter; Roast; Summer; Pomegranate; Seafood free; Low salt; Soy ...
... tomato. Dollop ricotta mixture over tomato, then top with pumpkin, carrot and cheese. Bake for a further 12-15 ... pizza; Amanda; Meal prep; Quick and easy lunch; Summer; Italian; Fresh food kids; Budget; Kids lunchbox; Bonus ...
... raspberries, 2 tsp rosewater, 250 g ricotta cheese, 250 g fresh mixed summer berries, 2 tbs clear honey with honeycomb, 2 tbs pumpkin seeds toasted, 1 pinch ground cinnamon. Method: Rub the raspberries through a fine ...
Who says meat should have all the fun? Filling pumpkin, beetroot and haloumi get their time on the grill in this summer salad. Ingredients: 500 g Kent pumpkin cut into 6 wedges, 0.25 cup extra virgin olive oil, 1 tbs ...
... meal or cut up into bite sizes for easy summer entertaining. Ingredients: 1 tbs MasterFoods Fennel Seeds, ... Cinnamon Ground, 0.25 cup MasterFoods Tomato Sauce, 0.5 butternut pumpkin cut into 1 cm cubes, 1 tbs olive oil, 1 ...
... or until cauliflower tender and golden. Set aside. Cook pumpkin for further 5-10 minutes or until browned. Set ... tzatziki and vegetables. Categories: Lamb; Low sugar; Summer; Middle eastern; Seafood free; Soy free; ...
... aside. Meanwhile, re-line one tray, if necessary, and lay pumpkin on tray in a single layer. Drizzle over half the oil ... with parsley and serve chilled. Categories: Lunch; Summer; Low salt; French; Peanut free; Dairy free ...
... trimmed, 1 bunch coriander leaves picked, 0.25 kent pumpkin cut into 2cm wedges, 1 bunch baby beetroots halved ... garnish. Categories: Fathers day; Easter; North american; Summer; Pescatarian; Egg free; Bbq fish; Mains. ...
... in a bowl of iced water for 10 minutes. Toast pumpkin kernels, cumin and pine nuts in a small non-stick pan ... pork and serve with carrot salad. Categories: Australian; Summer; Low salt; Roast pork; High protein; Pork; ...
... zest. Add the mayonnaise, creme fraiche and apple cider vinegar and mix well. Top with pumpkin seeds and serve. Categories: English; Summer; Beetroot; Seafood free; Low salt; Red cabbage; Lemon; Peanut free; Wheat free ...
... Ingredients: 100 g flaked almonds, 40 g sunflower seeds, 20 g pumpkin seeds, 35 g sesame seeds, 15 g flaxseeds, 200 g carrots ... and savoury biscuit; Low sugar; Halal; Summer; American; Italian; Seafood free; Pescatarian; ...
... they're out of the oven. Ingredients: 2 long pumpkin-seed & purple wheat panini rolls cut into thirds lengthways, 5 ... black pepper. Serve. Categories: Zucchini; Amanda; Summer; Healthier easier; Italian; Fresh food kids; ...
... mixture, mix with a little vegetable oil and then rub on lamb, chicken or pumpkin. Categories: Quick and easy; Meal prep; Claire; Summer; Condiments; Marinade and rubs; Indian; Bonus; Jan feb 2024. Complexity: 1.
Grilled peaches are one of summer's tastiest treats. Paired here with a healthy amaranth and ... amaranth, 50 g uncooked millet, 75 g almonds chopped, 40 g pumpkin seeds, 1 tbs virgin coconut oil. Method: Preheat the oven to ...
... 1.5 cup cheddar finely grated, 3 free range eggs, 2 tbs maple syrup, 60 g baby rocket leaves. Method: Place pumpkin, cut-side down, on a microwave-safe plate and cover. Microwave on high for 8 minutes or until partially ...
... . So any meat you remove from the hock can be shredded and popped into the freezer for a later recipe.The Pumpkin and Sweet Potato are going to be roasted in oven before adding to the soup. Preheat gas oven to 180, (not ...
... tender. Drain and transfer to a large bowl. Add onion, garlic, grated vegetables, spices, coriander, feta, sultanas and pumpkin kernels. Stir well to combine. Add egg and oil, season and stir well. Preheat oven to 180°C ...
... : 2 tbs honey, 2 tbs extra virgin olive oil, 2 tbs apple cider vinegar, 1.8 kg whole butternut pumpkin halved lengthways, 1 bunch sage leaves picked, 0.5 bunch thyme sprigs picked, 0.25 cup blanched hazelnuts coarsely ...
... great in baked goods. Ingredients: 2 cup plain flour, 160 g cold butter chopped, 1 tsp vanilla extract, 650 g pumpkin peeled, seeds removed, 0.25 tsp ground cloves, 2 tsp cinnamon, 1 tsp ground ginger, 0.25 tsp nutmeg, 0 ...
... Ingredients: 4 tsp ground cinnamon, 1 tsp ground cloves, 2 tsp ground ginger, 0.5 tsp ground nutmeg, 600 g jap pumpkin, 0.25 cup brown sugar, 600 ml thickened cream, 4 eggs separated, 0.37 cup white sugar, 0.25 cup full ...
... half, cut-side down, on a chopping board. Place a chopstick along each long side of pumpkin. Slice pumpkin thinly, cutting through to chopsticks to prevent cutting all the way through. Transfer to tray. Repeat with ...
... , place 2 cups oats in a food processor and process until a flour-like consistency forms. Place pumpkin puree, remaining pumpkin, thyme, mustard and egg in a large bowl and stir, using a wooden spoon, to combine. Stir ...
... cup coconut milk reduced fat. Method: Pre-heat the oven to 170°C/150°C fan-forced and place the chopped pumpkin a large roasting tray. Drizzle over half the oil and sprinkle the spices and toss well to coat. Roast for 40 ...
... . Method: Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on tray. Drizzle with oil, then season. Roast for 15 minutes or until tender. Place tabbouleh in a large ...
... sliced, 2 cloves garlic minced, 1 tsp smoked paprika, 2 tsp ground cumin, 2 tbs Moroccan seasoning, 1 kg Jarrahdale pumpkin cut into 5cm pieces, 1 L vegetable stock, 1 cup thickened cream, 0.25 cup lemon juice, 0.33 cup ...
... , then stir in stock and bring to the boil. Reduce heat to low and simmer for 30 minutes or until pumpkin is very soft. Meanwhile, to make the pesto, place rocket, basil, pine nuts, garlic, oil and half the parmesan in ...
... , then stir in stock and bring to the boil. Reduce heat to low and simmer for 30 minutes or until pumpkin is very soft. Remove pan from heat and allow to cool. Using a stick blender, blend until smooth, then return ...
... 15 minutes of prep time, your whole family will love it. Give it a try today. Ingredients: 480 g Woolworths pumpkin cubes, 300 g Woolworths microwave quick macaroni, 0.5 cup milk, 1 cup light tasty shredded cheese, 60 g ...
... chickpeas, 2 tbs lemon juice, 1 tbs tahini, 1 tbs oil, 500 g pumpkin, 2 cloves garlic unpeeled. Method: Preheat oven to 200°C. Peel 500g pumpkin and cut into 2cm pieces. Place into a baking paper-lined roasting pan. Add ...
... paste, 2 cup almond coconut milk. Method: Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine pumpkin and curry paste in a large bowl and toss to coat. Spread in a single layer on one of the prepared ...
... tahini, 1 tbs olive oil, 1 clove garlic crushed. Method: Preheat oven to 200°C. Line 2 baking trays with baking paper. Toss pumpkin in oil and season. Place in a single layer on one tray. Bake for 25-30 minutes or until ...
... sage, parmesan and a pinch of salt. Cook, stirring until crumb mixture is golden and crunchy. Set aside. Remove pumpkin from oven and transfer to a serving plate. Use a sharp knife to cut slits at 5mm intervals widthways ...
... and parmesan. Season with pepper. Pour mixture into slice pan and smooth surface. Scatter with sesame seeds. Press pumpkin into surface. Chill for 30 minutes or until firm. Cut into pieces and top with chives and chilli ...
... in a large saucepan over medium heat. Add leek and cook, stirring until leek is softened. Add the nutmeg and pumpkin and stir to coat in leek. Pour in the stock and bring to the boil. Partially cover with lid and boil ...
... and cook, stirring occasionally, for 4 minutes or until just tender. Spoon pumpkin mixture into pan. Whisk eggs and evenly pour over pumpkin mixture. Crumble feta into large pieces and arrange on top. Season. Bake ...
... tray lined with baking paper. Roast for about 40 minutes or until lightly browned on the edges and dry. Transfer pumpkin to a bowl to cool. Mash until smooth. Add egg yolk, parmesan and nutmeg and season to taste. Mix ...
... chopped herbs, salt and pepper in a small bowl and mix well until combined. When slightly cooled cut slices in the pumpkin using the skewers as a guide so you don't cut the whole way through. Remove skewers and brush 1/2 ...
... and diced. Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin and milk in a small saucepan and bring to the boil over medium-high heat. Reduce heat to medium-low and ...
Ingredients: 1 tbs tikka masala curry paste, 0.5 bunch coriander leaves picked, 700 g kent pumpkin peeled, deseeded, cut into 2cm pieces, 400 g can chickpeas drained, rinsed, 0.5 lemon juiced, 0.5 cup Greek-style yoghurt ...
... over medium-high heat. Cook lamb for 1-2 minutes each side until golden. Transfer to oven tray with the pumpkin and cook for 8 minutes or until cooked to your liking. Place the asparagus in a frying pan over high heat ...
... C. Lightly grease 2 x 2 cup ovenproof dishes or a 20cm square cake tin. Peel 1.6kg butternut pumpkin. Halve lengthwise, discard seeds and thinly slice crosswise. Chop 100g prosciutto. Heat 40g butter in a frying pan, add ...
... , 200 g leek, 100 g celery root, 2 tbs celery leaves chopped, 2 tbs pumpkin oil, 1 tbs pumpkin seeds. Method: Peel & slice pumpkin, leek, celery root. Add into a pot of 500ml boiling water. Place 1 Vegeta Chicken Stock ...
... 2 eggs, sea salt flakes, 2 tbs pine nuts toasted. Method: Preheat oven to 180°C. Peel, seed and chop the pumpkin, then toss in 1 tbsp extra virgin olive oil and season with salt. Arrange in a lined oven tray and bake for ...
... tray. Lightly spray with oil. Wrap garlic in foil and place on same tray. Bake for 35 minutes or until pumpkin and onion are golden brown on edges. Place stock and milk in a large saucepan over medium-high heat. Bring to ...
... to a blender to process) until smooth. Add 1 1/2 cups water and return to the boil. Ladle spiced pumpkin soup into warm bowls, top with a dollop of sour cream and fresh coriander. Serve. Categories: Low sugar; Low salt ...
... roughly chopped. Method: Preheat oven to 240°C/220° fan-forced. Line 2 large trays with baking paper. Divide pumpkin and sweet potato mix between trays. Drizzle with oil and season with pepper. Toss to coat. Roast for 12 ...
... to serve, roasted tomatoes on the vine to serve. Method: Preheat oven to 180°C (160°C fan-forced). Cut pumpkin into slices and place on oven tray with thyme, garlic and drizzle with the oil. Bake for 30-40 minutes or ...
... . Method: Preheat the oven to 180° and line a baking tray with parchment paper. Peel and dice the butternut pumpkin then lay it out on the baking tray with the garlic cloves, drizzle with the olive oil and season with ...
... , orange and spicy chorizo for the perfect flavour pairing with roasted meat and rice. Ingredients: 1 kg whole butternut pumpkin, 25 g butter, 2 tbs honey, 1 orange, 2 tbs brown sugar, 1 chorizo sausage finely chopped, 4 ...
... , 375 g spaghetti, 1 tbs olive oil, chives, 3 cloves garlic crushed. Method: Preheat oven to 200°C. Place pumpkin on a baking paper-lined baking tray. Drizzle with oil. Season. Bake for 25 minutes or until tender, adding ...
... for a further 5-10 minutes or until golden and tender. Remove from oven and set aside to cool. Add pumpkin and chickpeas to bowl with cabbage and spinach. In a separate bowl, combine yoghurt and lemon juice. Drizzle over ...
... three sheets of filo and arrange in tin perpendicular to the first set, draping over the sides. Layer 1/3 of the pumpkin, 1/2 of the tofu mixture, 1/2 of the onion and 1/2 of the spinach into prepared tin. Repeat with ...
... a richer taste. Ingredients: 1 chicken stock cube crumbled, 0.5 cup thickened cream, 30 g butter, 600 g butternut pumpkin peeled, 2 spring onions sliced, 0.5 tsp dried thyme, 1 cup parmesan grated, 60 g baby spinach, 1.5 ...
... style yoghurt. Method: Preheat oven to 220˚C/200˚C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray and brush with half of the oil. Season with pepper. Bake for 25 minutes or until light golden and ...
... with baking paper, then toss to coat. Place reserved seeds on one side of tray. Bake for 40 minutes or until pumpkin is tender, removing seeds from tray after 10 minutes, when crisp. Line base and sides of a 11.5 x 34cm ...
... , beef and noodle salad. Try this easy dinner recipe for a hearty, budget-friendly meal. Ingredients: 800 g Kent pumpkin cut into 8 wedges, 2 tbs red miso paste, 2 tbs vegetable oil, 178 g dried somen noodles, 1 bunch ...
... diced tomatoes, 0.25 cup tomato paste, 2 tbs Worcestershire sauce, 2 tbs instant gravy powder, 600 g Kent pumpkin cut into 2mm-thick slices. Method: Heat 1 tbs oil in a large saucepan over high heat. Cook mince, breaking ...
... g baby rocket leaves, 80 g parmesan grated. Method: Preheat oven to 220°C/200°C fan-forced. Toss together pumpkin, onion, oil, garlic and chilli flakes in a large baking dish. Place ricotta in centre of dish. Season with ...
... onion and garlic on the tray, drizzle with olive oil and roast for 20 mins until softened. Place roasted pumpkin, onion and garlic (skin removed) in a medium saucepan. Add Campbell's Real Stock Chicken. Bring to the boil ...
... 210 g canned no-added-salt chickpeas rinsed, drained (see Tip), 0.5 tsp Cajun seasoning, 150 g Kent pumpkin peeled, cut into 3cm pieces (see Tip), 1 small zucchini thickly sliced diagonally, 5 ml olive oil cooking spray ...
... . Method: Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin, onion, garlic and carrot on tray. Drizzle with oil and sprinkle with paprika. Bake for 30 minutes or until ...
... minutes or until pear is tender. Remove from heat and set aside. In a small microwave-safe dish, cook the pumpkin for 1.5 minutes in the microwave or until tender. Once softened, mash with a fork until it forms a smooth ...
... dried chilli flakes, 2 tbs apple cider vinegar, 1 tbs honey, 2 tsp wholegrain mustard, 1 kg butternut pumpkin unpeeled, cut lengthways into 16 wedges, deseeded, 400 g canned lentils rinsed, drained, 100 g feta crumbled ...
... family favourite. Serve them with creamy mash and greens for a memorable meal. Ingredients: 1 kg butternut pumpkin halved lengthways, peeled, deseeded, cut into 2cm pieces, 25 g unsalted butter, 0.25 tsp ground nutmeg ...
... 200°C fan-forced. Line 2 large baking trays with baking paper. Place chicken on 1 side of 1 tray and pumpkin on the other side. Spray both with oil, then sprinkle both with seasoning. Bake for 25 minutes or until chicken ...
... g self raising flour, 50 g butter cold, cut into cubes, 50 g cheddar cheese grated, 0.4 cup milk, 30 g pumpkin seeds. Method: Pre-heat the oven to 200°C. Sift the flour into a large bowl. Rub the cold butter in with your ...
... flesh only, 50 g sugar, 200 g cream cheese, 2 tbs sesame oil, 100 g sesame seeds. Method: Prepare the pumpkin by removing the seeds and skin and then cut the flesh into small chunks. Heat up a non-stick pan to a medium ...
... g walnuts chopped, 60 g parmesan grated. Method: Pre-heat the oven to 200°C/180°C fan-forced. Place the pumpkin and potatoes on a baking tray and roast for 45 minutes or until both are tender. Remove from the oven, scoop ...
... 160°C/140°C fan-forced. Whisk the oil and harissa together and use 3/4 of this mix to coat the pumpkin wedges. Place in a roasting tin with the garlic, cover with foil and roast for 45 minutes. Remove the foil and roast ...
... onions for 6-8 minutes until soft. Add the garlic and mixed spice and cook for 2 minutes. Stir in the pumpkin and apple and cook for 3-4 minutes. Add the chicken stock and bring to the boil. Reduce the heat and simmer ...
... . Melt the butter in a large pan on medium heat, add the garlic and cook for 2-3 minutes. Add the pumpkin puree, sage and milk and cook, whisking, for 2 minutes. Add the parmesan and nutmeg and simmer for 5 minutes to ...
... chickpeas drained, 0.5 tsp cumin, 2 tbs pomegranate molasses. Method: Pre-heat the oven to 200°C. Add the pumpkin wedges and garlic cloves to a large roasting tin, drizzle over the oil and toss well to coat. Roast for 40 ...
... cumin, 0.5 bunch parsley fresh, chopped, 30 g breadcrumbs. Method: Pre-heat the oven to 200°C. Place the pumpkin in a bowl with a dash of water, cover with clingfilm and microwave on high for 10 minutes until very soft ...
... : Heat the oil in a large pan on medium heat and cook the onions for 6-7 minutes. Add the garlic, pumpkin, curry leaves, chilli and spices and cook for 2 minutes. Add the lentils and stir to coat. Pour over the coconut ...
... fresh, 2 tbs vegetarian hard cheese grated. Method: Pre-heat the oven to 180°C/160°C fan-forced. Toss the pumpkin in a roasting tin with half the oil and fresh thyme. Roast for 20-30 minutes. Place the pita pockets on a ...
... 1 medium lime juiced, 50 g feta crumbled, 4 tortilla wraps. Method: Pre-heat the oven to 200°C. Add the pumpkin wedges to a roasting tin, drizzle over the oil and spiced and toss well to coat. Roast for 40 minutes until ...
... seeds, 60 g pomegranate seeds, 2 tbs pomegranate molasses. Method: Pre-heat the oven to 200°C. Add the pumpkin wedges to a large roasting tin, drizzle over the oil, add the garam masala and toss well to coat. Roast ...
... , 2 tbs olive oil, 700 g veal chops, 0.25 bunch sage 6-8 leaves, 2 cloves garlic peeled, 800 g pumpkin peeled, deseeded and chopped, 30 g creme fraiche reduced fat, 40 g parmesan grated. Method: Pre-heat the oven to 160 ...
... diced, 1 clove garlic sliced, 2 tbs soy sauce, 5 g vegetable stock cube crumbled, 1 butternut pumpkin halved lengthways, deseeded, peeled, cut into 5cm pieces, 0.25 bunch coriander leaves picked. Method: Rinse rice ...
... extra virgin olive oil, 1 clove garlic, 1 pinch salt to taste, 1 pinch pepper to taste, 1 L milk, 400 g pumpkin skin removed and diced in cubes, 100 g onion chopped, 1 pinch nutmeg to taste. Method: Preheat oven to 180°C ...
... oil. Method: Preheat oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Toss pumpkin in half the oil, spread on tray and season well with pepper. Bake for 35 minutes or until tender and caramelised ...
... toasted, 1 tbs extra virgin olive oil. Method: Preheat a chargrill pan over high heat. Thinly slice the pumpkin, brush with oil and chargrill for 3 minutes each side or until tender and charred. Top cooked gluten-free ...
... season and bake for 1 hour or until tender. Cool just enough to handle, then use a spoon to scoop out pumpkin flesh, discarding seeds and skin, and place in a blender. Squeeze out onion and garlic and add to blender with ...
... paste, 1 tbs fish sauce, 200 g green beans, 1 long red chilli, 0.66 cup coriander sprigs, 1 kg Kent pumpkin, 1 brown onion, 1 lime, 400 g chickpeas, 450 g microwave jasmine rice, 400 ml coconut milk, 2 tbs vegetable oil ...
... large saucepan on medium. Sauté onion and garlic for 4-5 minutes until softened and starting to colour. Add pumpkin and Campbell's vegetable stock. Bring to the boil and simmer, covered for 10 minutes. Cook, further 5-10 ...
... in 20 minutes but will taste like you've been cooking for hours. Ingredients: 2 cup Prep Set Go pumpkin chunks, 400 g RSPCA skinless chicken thigh fillets, 450 g SunRice steamed basmati fragrant white rice, 300 g The ...
... gathering. It's vibrant, deliciously crunchy and filling. It makes an easy midweek meal, too. Ingredients: 400 g Kent pumpkin, 1 small red onion cut into wedges, 0.25 cup pepitas, 0.5 bunch mint leaves picked, 840 g cans ...
... . Dissolve stock cubes in 2 cups boiling water in a jug. Heat oil in same pan over medium-high heat. Cook pumpkin, stirring, for 2 minutes. Add garlic, stock mixture, 1/2 cup cream and 1 cup water, then bring to the boil ...
... red onion sliced thinly, 3 tbs Thai red curry paste, 2 cups vegetable stock, 400 g pumpkin peeled, deseeded and cut into cubes, 4 tbs pumpkin puree, 80 g capsicum mixed different colour, diced, 2 cups coconut milk, 2 tsp ...
... and set aside. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin and onion on tray. Lightly spray with oil. Wrap garlic in foil and place on same tray. Bake for 35 minutes ...
... . Add the onions to sweat for 2 minutes before adding in the garlic cooking 30 seconds. Stir in the pumpkin spice, pumpkin, chicken stock and thyme. Once the soup starts to boil reduce the heat and simmer for 15 minutes ...
... the orange vegetable served on a creamy labne base. Ingredients: 2 cups Greek-style natural yoghurt, 800 g Kent pumpkin cut into wedges, 0.25 cup extra virgin olive oil, 2 tsp ground cumin, 0.25 Woolworths sourdough torn ...
... grated zucchini is a quick and easy weeknight dinner recipe that the whole family will love. Ingredients: 400 g Kent pumpkin cut into 2cm cubes, 1 red onion cut into wedges, 2 tbs extra virgin olive oil, 2 zucchini cut ...
... the turkey with the pan juices and place back in the oven for 15 minutes on 200°C. For the pumpkin puree, add the pumpkin into a saucepan of cold water. Place the saucepan over a high heat and bring to the simmer. Simmer ...
... into 5 mm thick slices and brush with the oil. Heat a ridged griddle pan until hot. Add the pumpkin, in batches, and cook for 2-3 minutes on each side until tender. Leave to cool. Roll one pastry block out on a lightly ...
... Fold flour mixture into egg mixture until combined. Chop half the pecans and stir into mixture with raisins and pumpkin. Divide batter between pans and bake for 40-45 minutes or until a skewer inserted into centres comes ...
... pistachio nuts, 0.5 cup pepitas, 1 pomegranate, 5 ml fig balsamic. Method: Pre heat the oven to 190c. Cut the pumpkin into bites sized pieces and put them on a baking tray. Add a few drops of olive oil and cook until ...
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