Serves 6PREP 15minsCOOK 50mins 6 large vine-ripened truss tomatoes 1/4 cup (60ml) extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, finely sliced 1 tsp ground cumin 1 tsp sumac 100g freekeh (roasted green wheat) 350ml chicken stock 1/3 cup (50g) currants finely grated rind and juice of 1 lemon, or chopped rind of 1 preserved lemon 2 tbsp chopped flat leaf parsley, plus extra leaves to serve 2 tbsp chopped dill, plus extra to serve 1/4 cup (35g) shelled pistachios, roughly ... Pinenut Stuffed
Serves 4PREP 25minsCOOK 20mins 1/3 cup (80ml) extra virgin olive oil 2 carrots, peeled, finely grated 600g chicken mince 1 1/2 cups (110g) fresh breadcrumbs 1/2 cup chopped flat leaf parsley 1 onion, finely chopped 2 garlic cloves, chopped 2 x 400g cans chopped tomatoes 1/2 cup (125ml) good quality chicken stock 2 tbsp tomato paste 2 tbsp oregano 2 bay leaves 2 thyme sprigs 350g spaghetti 1/2 cup (40g) shaved pecorino 1 Heat 1 tbsp of oil in a large saucepan on medium. Cook carrot, ...
Arugula and Chive Baked Egg Cups: Gluten Free & Nutrient Packed Easily substitute kale for arugula, omit chives or substitute with topping of choice to create dish you prefer. Easy & Quick!