Spinach and Ricotta Cannelloni

Ready Made Pasta Sheets (we use the lasagna ones because it seems to fit better)
Spinach (usually use the frozen kind)
Ricotta
Parmesan

Tomato Base Sauce
We make ours with 2 cans of tinned tomatoes, 2 zucchinis, 2 carrots, onion, garlic, basil and oregano

Make sauce, mix together cheese and spinach. Put a thin layer of sauce on a large baking dish then wrap the mixture into the pasta sheets and place on top. Finish with the rest of the sauce and then some cheese sprinkled on top. Put in the oven 180 for about 30-40mins.

Pumpkin Salad

Pumpkin
Baby Spinach Leaves
Other vegies optional - we like Capsicum and Semi-dried tomatoes
Feta or Parmesan
Pine Nuts
Pesto (make or buy)
(Non-vegetarian Alternative is to add some Bacon)

Fry up the pumpkin (or roast) adding the pine nuts towards the end to toast a little. Throw all ingredients together and dress with pesto.

Roast Vegie Couscous

Pumpkin
Sweet Potato
Capsicum
Tomato (roast fresh or just use semi-dried)
Zucchini
Garlic
Cumin
Paprika
Nutmeg
Lemon Juice
Couscous

Coat the vegies in some olive oil, roast in bit size pieces with the garlic. Cook couscous (instructions usually on the packet) and stir in spices (if using fresh, toast them in a pan a little) with a tablespoon butter after cooked. Add vegies and drizzle some lemon juice. Can add some chilli flakes to taste.

Spinach and Feta Couscous

Spinach
Feta
Semi-dried Tomato
Couscous
Lemon

Cook couscous, dress with lemon juice, add feta, spinach and semi-dried tomatoes.



We also do just general stirfrys over rice, rice noodles or couscous. We just kinda try to get a variety of colours - so say brocolli, baby corn, carrot and red capsicum. Can make a billion different flavours from satay to teriyaki but that's DPs specialty so I'll have to ask him the specifics.