Spicy Carrot Loaf Cake and some news

Oh it feels like ages since I've been here! The last month or so has been a bit of a blur of phone calls and emails but it feels like the right time now to share our news ... we bought a house!!! After being in a rented townhouse for the past 5 years we are thrilled that soon we will have a house of our own. We are moving in the middle of September and have already started packing. We've accumulated a lot of stuff as well as had 2 more children since we moved in here and there is a lot of sort out. I'm loving the chance for a clear out though and we have passed on bags and bags of stuff to the Salvos already.

In all the busyness my diet has slipped a little and my health started suffering as a result. Nothing major but constant colds and the stress of studying for exams and house-hunting took their toll on my thyroid and I've been feeling exhausted. After trip to the naturopath I am back on the right path and taking the time to cook and bake for all of us properly.

I'm really loving my spices at the moment. Not sure whether it's just my body's way of wanting to warm up this winter but whatever the reason, I can't get enough! I needed to make something for afternoon tea and decided to use up some veggies at the same time. This cake used 4 medium carrots but you could use pumpkin, zucchini or even parsnips for this recipe or even a combination of these.

This was an easy and absolutely delicious cake. My boys loved it and Oscar told me it was the best cake I'd ever made! I of course loved that it go some extra carrot into them along with the amazing health benefits of cinnamon, ginger and turmeric in winter.

I left the walnuts out of this batch but if you don't have littlies add them in for some yummy crunch.

Spicy Carrot Loaf Cake

250g grated carrot
2 large eggs
1/4 cup extra virgin olive oil
1/4 cup rice malt syrup
1 cup wholemeal spelt flour
1 ts baking powder
1/4 ts bicarb soda
2 ts cinnamon
1 ts turmeric
1 ts ginger
1/4 ts ground cloves
pinch salt
1/2 cup natural raisins
1/2 cup walnuts, roughly chopped (optional)

Preheat oven to 170 degrees celsius / 150 degrees fan-forced. Grease and line an 8 inch loaf pan (mine was pyrex).

Place the carrot, eggs, oil, syrup and raisins in a large bowl and mix well. Sift the flour and spices together and then add to the wet mix, folding through until only just combined.

Pour the mixture into the prepared tin and smooth the top.

Bake for approximately 1 hour. It will be golden brown and fragrant and the middle will spring back when pressed lightly. Remove from the oven and leave to cool in the tin for half an hour before turning out onto a wire rack.

Slice and serve with butter (if not dairy free).

Chocolate Chess Pie (SRC)

Secret recipe club time! For those who are new, each member of SRC is secretly assigned a blog each month to peruse and choose a recipe to post. All is revealed on the same day and today is Group D's turn!

This month I was assigned I am a Honey Bee by Nicole. I had a brilliant time on Nicole's blog and found even though we live on opposite sides of the world we actually have a lot in common (apart from just a love of food and cooking) - we are both detail oriented, hate the cold, are morning people, think eggs Benedict is the best way to eat eggs and love Buffy the Vampire Slayer (I binge-watched the entire series again when Oscar was a baby and I was stuck on the couch feeding).

I also found similar food journeys and she has completed not one but two rounds of the Whole30. I eat pretty cleanly (no sugar or dairy and reduced grain) most of the time and am really keen to give it a go. I have bookmarked a few of Nicole's Whole30 posts to re-read when I do finally take the plunge.

So what did I end up choosing? Well it was really tough to choose and I narrowed it down to 3 - Lemony Raspberry Zucchini Bread with a Lemony Glaze, Paleo Waffled Breakfast Sandwiches and
Chocolate Chess Pie.

In the end I couldn't go past the Chocolate Chess Pie because I have seen the name around for years and wondered what on earth it had to do with chess! After a bit of research I am none the wiser (there seem to be at least 3 distinct explanations) but I am delighted to have made this delicious chocolate pie. I love that this one has cocoa powder rather than chocolate which makes it cheaper and easier to whip up.

I did make a few substitutions like using coconut oil instead of shortening in the pastry and some rice malt syrup instead of just sugar in the filling.

The taste test? It was completely delicious. The top was crispy and crackly while underneath was creamy, chocolatey and sweet without being too rich. The pastry was light and flaky and I loved the slight hint of coconut with the chocolate. The pastry was a little underdone in the middle although the filling was perfect so next time I would blind bake the pastry first to make it extra crisp.

Chocolate Chess Pie
Slightly Adapted from I am a Honey Bee

Crust:
1 1/2 cups plain flour
1/2 ts salt
60g coconut oil, very cold and cut into pieces
60g butter, very cold and cut into pieces
4-6 tablespoons ice water

Filling:
2/3 cup rice malt syrup
1/4 cup raw cacao powder
1/2 teaspoon instant coffee powder (optional)
4 tbs butter, melted and slightly cooled
1 ts vanilla extract
2 eggs, lightly beaten

To make the crust:

Grease a 9 inch pie dish and set aside. Keep the butter and coconut oil in the fridge until ready to use.

Place the flour and salt in a food processor fitted with the dough blade and pulse a few times to combine. Add the coconut oil and butter and pulse until the mixture is crumbly. Gradually add enough ice water to the mixture while pulsing until a ball of dough is about formed.

Tip the dough onto a lightly floured surface. Press into a disc then wrap in plastic and place in the fridge for 20 minutes.

Once chilled place the dough back on a floured surface and roll out to approx 3mm thick. Add more flour if it starts to stick to the bench while you’re rolling.

Press onto the base and sides of the prepared pie dish and trim and crimp the edges as needed. Cover the pie plate with plastic wrap and place in the refrigerator for at least 30 minutes to overnight.

To make the pie:

Preheat the oven to 180 degrees C / 350 degrees F.

Using a stand mixer or large bowl with electric beaters, beat together the cacao, sugar, coffee powder, melted butter and syrup and beat on high speed.

Add the vanilla extract and eggs and mix on high for approximately 2-3 minutes.

Pour the mixture into the unbaked pie shell and bake for 35-40 minutes. The centre of the pie will still be a little soft but it will firm up as it cools. Leave on a wire rack for at least an hour before slicing. I baked mine the day before and stored in the fridge then left at room temperature for 1 hour before serving.

Thanks Nicole for a great recipe and great month!

An InLinkz Link-up

Healthy Peanut Butter Slice

 

One of my all time favourite things is peanut butter and chocolate. For many years I've made Nigella's Peanut Butter Squares every Christmas and I always get requests for it. But seeing we're nowhere near Christmas and I'm baking a little healthier these days I thought it was time I tweaked the recipe and came up with my own peanut butter slice.

I had all of these ingredients in the pantry and it took probably 10 minutes to whip up which I love. It is gluten-free, dairy-free and refined sugar free but certainly not flavour free and be warned, it is VERY rich so a little goes a long way!

Healthy Peanut Butter Slice

Crust:
1 cup almond meal
1/2 cup dried pitted dates
2 tbs raw cacao
2 tbs coconut oil (solid)
pinch salt

Filling:
200g natural peanut butter
1 tbs coconut oil
2 tbs rice malt syrup
pinch salt

Topping:
1/3 cup raw cacao
1/4 cup coconut oil
3 tbs rice malt syrup

Grease and line an 8 inch square brownie pan and set aside.

Place all crust ingredients in your food processor and blitz until sticky and well combined. Press into the base of the prepared tin and place in the fridge.

Wipe out the bowl then add all filling ingredients and blitz until smooth. Taste and add another pinch of salt if desired. Pour mixture over the top of the chilled base and smooth with a spatula. Place back in the fridge.

Place the topping ingredients in a small saucepan over low-medium heat and stir until smooth and well combined (TMX 3 mins/50 degrees/SP 2). Pour over the peanut butter filling and smooth with a spatula.

Place in the freezer until set. Delicious frozen but for best results remove from the freezer about 10 minutes for slicing into squares and serving.

Makes 16 pieces (or more if cut smaller squares!)

Winter Warmer - Beef, Bacon and Tomato Casserole

 I know our winters here don't really compare with the rest of the world in terms of low temperatures but jeez it's been cold for the past week! We've had an antarctic vortex which brought snow to the southern parts of Queensland and dropped the nighttime temperature to as low as 3 degrees where I am.

The thing is, I'm not made for cold weather and our house certainly isn't either. We don't have heaters or reverse cycle air-conditioning or electric blankets. All we can do is rug up and keep warm on the inside with lots of cups of tea and hearty, warming fare like this casserole.

I love my slow cooker even in summer but it winter it is a lifesaver. I had this beef, bacon and tomato casserole simmering along for a full 8 hours and the house smelt amazing. Served with some buttery mashed potato it was the perfect dinner for a cold winter's night.

Beef, Bacon and Tomato Casserole
Serves 6

1kg gravy beef or chuck casserole steak
3 rashers bacon
1 x 700ml bottle tomato passata
2 medium onions, diced
6 medium carrots, sliced into the 2 cm circles
2 ts dried oregano
salt and pepper to taste
1 heaped ts homemade vegetable stock paste (optional)
2 tbs olive oil

Dice the beef into 4 cm pieces and fry off in batches in the olive oil in a large pan over medium-high heat until browned on all sides.

Place the browned beef into the bowl of your slow cooker. Add all remaining ingredients, stir, cover and cook on low for 8 hours. Check for seasoning.

Serve with mashed potato and steamed greens.

Pizza-Pasta

This is another of the kid-friendly meals I found on Better Homes and Gardens a few weeks ago. It sounded easy and delicious and was a nice twist on both pizza and pasta, both of which we eat about once a fortnight.

So this dish is pretty much exactly what it sounds like, all your favorite pizza toppings on bed of pasta. So simple I can't believe I've never thought of it before! As with last time there were no quantities available as I copied it down directly from the show but I have included what I used and my method.

I knew Mr 6 would love it - he eats pretty much anything except visible onion which absolutely must be picked off even if he can't taste it. Mr 4 would be a different matter. He has slowly come around to pizza but not with sauce. He generally has a plain base with olives, pineapple and cheese and calls it 'cheesy bread.' He is also just starting to come around to pasta but definitely not with any thing else touching it.  In the end he ate some pasta from around the edges of the plate (none with melted cheese on) and a few olives but wasn't particularly impressed. Anyone else with fussy kids? I would love to hear your tips and tricks!

Pizza-Pasta
Slightly adapted from Better Homes and Gardens

For the sauce:
2 stalks celery
2 onions
2 large carrots
2 cloves garlic, crushed
2 ts dried italian herbs
1 jar tomato passata
1 tbs tomato paste
1 tbs rice malt syrup
salt and pepper to taste
2 tbs olive oil

The toppings:
Pepperoni
Olives
Mozzarella cheese

The base:
Your favourite pasta (I used penne) cooked to al dente per packet instuctions

To make the sauce, finely chop the celery, carrot and onion and fry off with the olive oil in a large pan over medium-high heat. When it is just starting to soften, add the garlic and cook for another few minutes.

Add the remaining ingredients and simmer for about 15 minutes until the vegetables are completely cooked and the sauce is thick and smells amazing.

You can use the sauce as is or puree it like I did using a stick blender or food processor (you will need to let it cool down a bit first).

To assemble the dish, place a serve of pasta in each bowl (ovenproof), top with a generous amount of sauce then the pepperoni, olives and cheese. Place the bowls under the grill for a few minutes until the cheese melts. Make sure you let the bowls cool down before giving them to the kids!

Serves 6

'Apple' Crumble Slice

 

This may be the most amazingly sneaky recipe I've ever made. I mean I've done lots of hidden veggies recipes before but this really takes the cake. I called it an apple crumble slice and my kids went nuts for it. But let me tell you a secret ... there isn't any apple in it.

So do you want to take a guess as to exactly what is cooking in this pan?

It's zucchini!!!

Seriously.

I found this recipe for Zucchini Pie Bars on Crazy for Crust and I was immediately intrigued but quite dubious. How on earth would zucchinis taste like apples? Especially as I wouldn't be smothering it in ice cream and caramel sauce like the original recipe. But I'm always up for a challenge so I gave it a go.

The slice consists of a pastry base which you bake until golden brown. Then the filling is diced zucchini sauteed in butter, cinnamon and sugar until just soft and then drained. Next there is a buttery crumble topping.

There was absolutely no discernible taste of zucchini. For all intents and purposes it was an apple slice, although perhaps a little less sweet than normal. The crust and crumble were crisp and buttery and the filling was soft and lightly spiced with cinnamon and lemon. My boys absolutely devoured it, asking for seconds and thirds.

So do I feel a little guilty about the deception? Not even a little bit. It is totally delicious and my extremely fussy 4 year old actually ate a serve of vegetables. Win!

'Apple' Crumble Slice
Adapted from Crazy for Crust

For the Crust:
125g softened butter
1 1/2 cups white spelt flour
1/4 cup coconut sugar
1/4 ts salt

For the Filling:
3 large zucchini, peeled and diced
2 tbs butter
2 tbs coconut sugar
1 ts cinnamon
zest 1/2 lemon

For the Topping:
125 softened butter
1/2 cup coconut sugar
1 cup white spelt flour
1/2 ts cinnamon
1/2 cup rolled oats
1/4 ts salt

Line a 20x30cm slice pan with baking paper. Preheat oven to 170 degrees Celsius.

To prepare the crust, place all ingredients into a food processor and pulse until the mixture is crumbly. It may look dry but if it sticks together when you squeeze a handful it is ready. Press the mixture into the prepared tin and bake for 13 minutes.

To make the filling, melt the butter and sugar together in a frying pan over low-medium heat. Add the zucchini, cinnamon and lemon zest and cook, stirring often, for approximately 5 minutes or until the zucchini is just starting to soften. Remove from the heat and drain until ready to use.

While the zucchini is cooking prepare the topping. Place all ingredients into the food processor and pulse until crumbly.

Remove the hot crust from the oven and scatter the cooked zucchini carefully over the top before sprinkling the topping evenly over the top. Bake for around 25 minutes or until golden brown.

Cool completely in the pan before slicing into bars and serving. Can be stored in the fridge for 3 days in an airtight container or up to 1 month in the freezer.

Sticky Date Muffins for my mum

So today would have been my mum's 64th birthday and it also marks 7 years to the day since her funeral. With each anniversary I think maybe it will get a little easier ... but it never does. I had some fun with my boys today but I was also snappy and exhausted and tears were always just under the surface.

Mum and I didn't always see eye to eye, especially when I was a teenager but she was always my confidante, the one person in the world I could guarantee would be on my side. She would literally drop everything if I needed her. That's what mums are for right?

I have loved baking since I was little and mum and I spent many hours in the kitchen together. I think she was relieved though when I got older and wanted to take over more of the cooking duties as I don't she really enjoyed it all that much. She loved tasting everything I baked and she would have loved these sticky date muffins which I made today in her memory. They are pure comfort food, like a big warm hug, and I was comforted enjoying them with my boys this afternoon.

"Life has to end" she said. "Love doesn't."

-Mitch Albom

Sticky Date Muffins 

250g dried pitted dates
400mls water
2 tbs brandy
1 tbs bicarb soda
100g butter
1/2 cup rice malt syrup
1 ts vanilla extract
zest of 1 orange
2 ts cinnamon
2 ts dried ginger
3 eggs
250g white spelt flour, sifted with 3 ts baking powder
6 extra dates, split in half

Line a 12 cup muffin tray and set aside.

In a medium saucepan over medium heat, place the dates, water and brandy. Bring to the simmer for 5 minutes then add the bicarb and stir well. It will foam and froth up. Add the orange zest and vanilla then remove from the heat and allow to cool completely.

Preheat the oven to 180 degrees C.

In a stand mixer or a large bowl with electric beaters, cream the butter and add the syrup a splodge at a time, until well incorporated.

Next add the eggs one at a time, beating well after each addition.

Fold through half the flour together with the cinnamon and ginger, then half the cooled date mixture and repeat with the remainder.

Spoon the mixture into the prepared muffin tray and top each with half a dried date.

Bake for 15-20 minutes or until golden brown and springing back in the middle (mine were done at 18 mins but it depends on your oven so check once they start to smell amazing). Allow to cool for 5 minutes in the tray before turning out. Enjoy warm for dessert with ice-cream (if you're not dairy free) or at room temperature with a cup of tea or coffee for afternoon tea.

Makes 12. Suitable to freeze.

Apricot Chicken

When I was growing up, apricot chicken was one of my favourite dinners. There's just something so delicious about that combination of sweet and savoury.

Last week on Better Homes and Gardens, Fast Ed did a series of 'kid-friendly' dishes which included apricot chicken and I realised my kids have never tried it. This is an updated version of the one I would have had growing up, which almost certainly would have included a packet of french onion soup mix!

The boys actually love watching BHG with me. Oscar really likes the gardening and pet segments, Charlie likes the building and of course we all love the cooking. So when we saw this recipe and the boys wanted to try it, of course we had to.

I copied it down directly from the show but you can view the video with the recipe here. It doesn't give all the exact quantities so I have included what I used below. The recipe said to use a rice and quinoa blend which I have seen around but never tried. As it was on special this week we got a bag and it was great. Really filling and much more interesting and nutritious than regular rice.

Fast Ed's Apricot Chicken
Serves 6

3 tbs butter
2 leeks, finely sliced
2 cloves garlic, crushed
1kg chicken thigh fillets, cut into 2cm pieces
1/4 cup flour
1 x 400ml tin apricot nectar
400ml chicken stock
1 x tin apricot halves
salt and pepper to taste
fresh chives
rice and quinoa to serve

Melt 1 tbs of the butter in a large pan over medium-high heat and saute the leeks until they are starting to soften. Add the crushed garlic and cook together until the leeks are tender and collapsed. Remove from the pan.

Dust the chicken pieces in flour and set aside. Cook your rice or quinoa using your preferred method and keep warm until ready to serve.

Add another 1 tbs of butter to the pan and fry off the chicken in 2 batches until it is well browned. Use the remaining 1 tbs of butter for the second batch of chicken pieces. Return the leek mixture and all the chicken to the pan and pour in the apricot nectar and chicken stock. Stir well and simmer, uncovered, for 15-20 minutes until the chicken is cooked through and the sauce has reduced and thickened a little. Check for seasoning and sprinkle in some fresh chopped chives just before serving.

In a separate non-stick pan over medium-high heat, place the apricot halves in, cut side down, and fry until golden brown. Remove and keep warm.

Serve the apricot chicken with rice or quinoa and the fried apricot halves.

The taste test ... we loved this! My 1yo and 6yo went absolutely nuts for it and wanted seconds and then thirds. This is definitely going into our rotation of meals.

Saffron and Cardamom Sweet Buns (SRC)

It's Secret Recipe Club time! We are now officially halfway through the year, can you believe it??

This month for SRC I was assigned the fabulous Lavender and Lovage by Karen. Karen is truly living the dream, dividing her time between the UK and the South West of France where she runs her own cookery school! I've long had a love-affair with France, learning the language in high school and enjoying a 3 month homestay with a family in Brittany when I was 17. So as you can imagine I had a great time on Karen's blog this month, reveling in some truly delicious food and stunning photography.

Being the middle of Winter here I was drawn to some hearty and traditional dishes like her Provence Beef Casserole and Chicken, Sausage and Vegetable Hotpot, and I have bookmarked her Victorian Epiphany Tart with 9 different types of jams and preserves to make at Christmas time. I was also really tempted by her Cauliflower Pizza Crust as it is the nicest looking version that I've seen.

In the end though I simply couldn't go past her Saffron and Cardamom sweet buns, which are baked in Sweden (and Scandinavia) to celebrate St Lucy's day and the Winter Solstice on the 13th December. Now before you wonder why I would choose to make this recipe when it is nowhere near December, it actually makes perfect sense: here in Australia our Winter Solstice is in June and this year it coincidentally falls today on reveal day (at 2.39am to be exact!).

Clearly it was meant to be!

I baked these just yesterday and it was a perfect Winter weekend baking project as they take a few hours to make. If you've made any sort of bread you would have no problems making these. And just look at that gorgeous sunny colour! The saffron was a real splurge - my tiny 1 gram container cost $11!! but I didn't use all of it and now need to think of something suitably special to make with what's left.

And the verdict? We LOVED these! So delicious, not too sweet and with that beautiful fragrance from the saffron and cardamom. My 6yo declared that I was 'a chef and should work in a bakery.' High praise indeed. In all seriousness these were sensational and I will definitely be baking them again, although perhaps saving them for the festive season as they are a bit of a luxury.

Lussakatter - St Lucia Saffron and Cardamom Sweet Buns
Recipe from Lavender and Lovage

300mls milk (I used rice milk)
1 ts saffron threads
500g strong white bread flour
7g sachet dried yeast
1/2 teaspoon salt
100g golden caster sugar
10 cardamom pods (seeds removed and crushed in a mortar and pestle)
75g butter, melted
1 large free-range egg
1 small free-range egg (extra, for the glaze)
24 raisins

Grease 2 large baking sheets and set aside. Place the saffron threads and the milk in a small pot and warm gently over low heat. Remove from the heat and cool to tepid.

In a large bowl, combine the flour, yeast, sugar, salt and cardamom seeds. Make a well in the middle and add the saffron milk, beaten egg and melted butter.

Stir together before turning it out onto a floured surface and kneading for 10 to 15 minutes, until the dough is smooth and elastic.

Grease the bowl you already used before returning the dough, covering it with a clean tea towel and leaving it to prove in a warm place for about an hour, or until doubled in size.

Knock the dough back and turn out onto a floured surface and divide into 12 equal pieces. Take each piece in turn and roll it out into a long sausage shape before twisting it tightly into an ‘S’ shape.

Place the shaped dough onto the prepared trays, cover with a tea towel and leave them to prove in a warm place for approximately 45 minutes. Preheat the oven to 200 degrees C / 400 degrees F during this time.

Once risen, brush the tops with the extra beaten egg and then push a raisin into the middle of the scroll on each end – 2 raisins per bun (see photos).

Bake for 15 to 20 minutes until dark golden brown and sound hollow when tapped from underneath.

Cool on a wire rack before serving. Best eaten the same day.

Makes 12 buns.

Thank you Karen for a truly special recipe and a wonderful month!
 

An InLinkz Link-up

Fudgy (almost) Grain-free Chocolate Brownies

I have been on the search for the perfect 'healthy' brownie for more than a year now. I've tried literally dozens of recipes, and a few of them have actually been pretty good like this Healthier Chocolate Brownie.

But I still hadn't found one I was completely happy with in terms of both taste and ingredients. Until now. This brownie recipe comes from Eat Drink Paleo where Irena describes them as the brownies that blew her away. And now that I've made them I completely agree!

Now my husband would say that the best part of a brownie is the crispy edges but I actually prefer the fudgy middle and that's what these brownies deliver unlike so many others.

My kids loved these and they disappeared so quickly I barely had a chance to take a photo. They had no idea there was sweet potato in them, and you certainly can't taste it, but that must be what makes the texture so fudgy and delicious.

The only change I made was to use rice malt syrup instead of honey. This makes them fructose free but no longer paleo as rice is obviously a grain, hence the (almost) grain-free of the title!

These would make a fabulous dessert served with berries and coconut cream or dairy-free ice-cream but we had them simply dusted with extra cacao powder.

The original recipe said to bake for 25-30 minutes but this made my first batch too dry so second time around I baked for just 20 minutes and they were perfect.

Fudgy (almost) Grain-free Chocolate Brownies 
Slightly adapted from Eat Drink Paleo

1 medium sweet potato (approx 2-3 cups grated)
2 whole eggs
1/2 cup coconut oil, melted
1/3 cup rice malt syrup
2 ts vanilla extract
1/2 cup raw cacao powder
1 ts baking powder
1 ts bicarbonate of soda
2 1/2 tbs coconut flour

Preheat oven to 180 degrees C / 160 degrees fan-forced. Grease and line an 8 inch square baking pan.

In a large mixing bowl, place the sweet potato, eggs, vanilla, syrup and coconut oil and mix together until well combined. Next stir through the cacao, baking powder and bicarb soda, and then add the coconut flour mixing until only just combined.

Pour the mixture into the prepared tray and bake for 20-25 minutes. Remove from the oven and allow to cool for 10 minutes before carefully removing from the tin. Serve dusted with extra cacao powder and some berries.

Vegie-loaded Spaghetti Bologanise

I can't believe that in 7 years blogging I've never even considered posting my spaghetti bolognaise recipe before. I mean everyone and their mum has the best recipe out there, can you really improve on perfection? I changed my mind though as there has been a theme in my baking and cooking lately of surprise ingredients and hidden veggies and thought it might be interesting to others.

I just recently spilled the beans to my cauliflower-hating husband that he's been happily chowing down on cauliflower rice without even noticing! I did feel a little guilty about that but honestly if he enjoyed it then most kids will. But that's a recipe for another day.

The basic secret to my bolognaise sauce is pureeing a whole heap of veggies until they are very fine and cooking it very slowly for maximum flavour. By fully incorporating the vegetables into the sauce there are no weird textures or bits for the kids to pick. out. It is all just tomato saucy goodness!

To be honest this is easiest in the Thermomix as it chops, cooks and then purees all in the same pot however a food processor and stick blender will do the job as well.

I always make a big batch. The recipe below makes 2 full dinners plus leftovers for our family of 5 easily. We always use half on the night is made and freeze the rest for later. One will be spaghetti bologanise and then the next will be lasagne.

The rest of the family loves spaghetti but I will often have my bolognaise sauce on a pile of roasted pumpkin and greens. Makes my tummy happier and I get even more veggies in one meal which is a good thing.

If you have fussy kids (or husbands!) give this one a go :)

My Veggie-loaded Spaghetti Bolognaise

1 onion
3 cloves garlic
2 carrots
2 stalks celery
2 zucchinis
2 red capsicums
1-2 cups greens (kale, spinach, broccoli stems etc)
1kg beef mince (or a beef/pork/veal blend)
1 x 750ml jar tomato passata
2 tbs olive oil
a big handful of fresh herbs (basil/oregano/parsley) roughly chopped or 1tbs dried Italian herb mix
1 heaped tbs homemade veggie stock paste
salt and pepper to taste

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TMX - place the onion, garlic, carrots, celery and capsicum into the bowl and chop for 10 seconds / SP 5-8, using the spatula to stir if needed. Add the oil, herbs, stock paste and passata and cook for 20 minutes / 100 degrees / SP 2. Scrap down the sides and puree for 1 minute / SP 5-9. Check for seasoning. While the sauce is cooking, brown the mince in a large pan. When the sauce is done either add it to the pan and simmer together for at least 30 minutes, or place the mince and sauce plus an extra jar of passata into the slow cooker and cook on low for 4-5 hours.

-------------------------------

Using a food processor or by hand, grate the carrots, celery, zucchini and capsicums and then set aside.

Place a large pot over medium heat and add 1 tbs oil. Brown the mince and then remove it from the pan, draining the fat if you wish (I don't bother).

Add the remaining 1 tbs oil along with the chopped onion and garlic and saute until translucent.

Add the grated veggies, passata, stock and herbs and simmer for around 30 minutes, until the vegetables are cooked and it smells amazing.

Using a stick blender or food processor, blitz the sauce until it is completely smooth.

Return to the pot, add the browned mince, give it a good stir together and simmer for as long as you can (I usually do this step in the crockpot and allow it to cook on low for 4-6 hours) but even an hour would be good. Check for seasoning.

Serve with pasta or veggie noodles.

Makes LOTS.