Recipes

Bare Cupboard Pasta
by Jules Clancy
www.stonesoup.com.au

Ingredients (serves 2 people)

200g (1/2lb) pasta
3T extra virgin olive oil
1 large sprig rosemary, leaves picked
1-2 cloves garlic, peeled & finely sliced

How to

This may sound really boring but at the moment it’s my latest favourite meal. Rosemary and garlic work so well together and turn the oil into a surprisingly complex aromatic sauce for pasta.

Normally I love to smother my pasta in grated parmesan cheese but I’ve tried this both with and without and actually preferred the cleaner fresher flavours in the cheese free version. Feel free to cheese up if that’s your thing.

If you aren’t lucky enough to grow rosemary or have a neighbour who does, feel free to leave it out or substitute in any other herbs you happen to have access to. If all else fails, a little dried chilli will make a different but delicious alternative.

Bring a large saucepan of salted water to the boil. Cook pasta according to the packet directions.
Meanwhile, heat oil in a small saucepan over medium heat.

Add rosemary & garlic and fry until garlic is golden and the rosemary has gone crispy. Remove from the heat.

When the pasta is cooked, scoop up a mug full of cooking water then drain the pasta well. Return drained pasta to the hot saucepan and add the flavoured oil. Toss, taste and season well. Add a little of the reserved cooking water if it looks too dry.

Spinach and Organic Chick Pea Rogan Josh
by Annalise at Love Lunch
www.lovelunch.com.au

Ingredients (serves 4-6 people)

1 brown onion, peeled and finely chopped
1 clove garlic, peeled and crushed
4 ripe, firm tomatoes, finely chopped
2 400g cans organic chick peas, rinsed well
250g fresh baby spinach, washed well
1 Massel vegetarian stock cube
1 tablespoon tomato paste
3 tbsp Rogan Josh curry paste
3 kaffir lime leaves
2 limes (one juiced, one sliced in wedges to serve)
1 sprig of coriander (cilantro)
Maldon sea salt
1 tsp non GMO canola oil

How to

Place canola oil in a deep frying pan, preferably with a lid. Add the onion and sauté until translucent. Add the garlic and sauté for one minute, being careful not to overcook, as this will make the garlic bitter. Add the tomato and chick peas, and stir constantly for a minute or so. Add the stock cube, curry paste, tomato paste and stir well. Add kaffir lime leaves, a generous pinch of salt, lime juice and spinach, and stir well to combine. Turn the heat to low, cover with a lid, and simmer gently for 15 mins.

To serve

Place on a bed of steamed organic basmati rice, sprinkle with fresh chopped coriander, and serve each plate with a

wedge of lime. Serve with pappadams, lime pickle, and sweet mango chutney

Note:

For an extra easy option, you can swap fresh spinach for a packet of frozen spinach, and fresh tomatoes for two 400g cans of organic chopped tomatoes. Enjoy!

To enjoy more food like this, visit www.lovelunch.com.au