This hearty soup is a proper hug in a mug. The ricotta and Parmesan topping really fulfills the 'lasagne' promise, but if you don’t want to bother you can just top it with grated cheese and it’ll still be a winner. The super-cheesy garlicky toasties are a good addition to any tomatoey soup — or just eat them on their own!
READY IN: 45 MINUTES SERVES: 6
2 tsp olive oil
350-500g beef mince
1 onion, chopped
3-4 cloves garlic, crushed (around 1 tbsp)
1 courgette, chopped (or use another green vegetable)
1 carrot, peeled and chopped
400g can chopped tomato
2 cups beef stock
1 tsp extra beef stock powder
1/4 cup tomato paste (around 4 tbsp)
2 tbsp chopped parsley
2 tsp dried basil
1 tsp dried oregano
2 cups broken-up lasagne sheets, the crinkly kind, or another pasta such as macaroni
Cheesy garlic melts:
2 tbsp butter
1/2 tbsp olive oil
2 cloves garlic, crushed
2 tbsp finely chopped parsley
8 slices white bread
4 slices of cheese – cheddar, Edam (whatever you have)
1/4 cup grated mozzarella (optional)
1/2 cup ricotta
1-2 tbsp grated parmesean
1 tbsp chopped parsley, plus extra
2 tbsp chopped basil (optional)
1. Heat the oil in a large saucepan. Add the mince and cook, stirring and pressing with a fork or masher to break up any lumps. When crumbly and browned, add the onion, garlic, courgette and carrot to the pan and cook gently, stirring occasionally, until the onion is soft.
2. Add all the remaining soup ingredients except for the lasagne. Bring just to the boil and simmer the soup for 30 minutes.
3. Add the uncooked lasagne directly to the soup, simmer for 10 minutes until cooked, then add some extra water to thin.
4. Make the cheesy garlic melts. Combine the butter, oil and garlic in a small microwave-safe bowl and melt in the microwave (or melt in a small saucepan.) Add the chopped parsley, then brush over one side of each piece of bread. Place the cheese on the uncoated sides of the 4 slices, then top with the remaining bread, with the buttery sides on the outsides. Heat the remaining butter mixture in a frying pan and gently cook the sandwiches on both sides till golden and the cheese has melted. Slice into quarters to serve.
Tips: Mix and match the vegetables according to what you have: capsicum, finely shredded spinach, broccoli. . . If your jar of passata is a bit larger, just use it all – a little more won't hurt.
This recipe has been a fan favourite for over a decade. Cut it into slices for the kids or into tiny squares as a treat with your cuppa. It also freezes well, so you can stash a few squares away for when no one is looking.
We know it can be tricky to find the perfect recipe to make mum for Mother’s Day so we’ve put together this list of fantastic recipe ideas from some of our favourite cookbooks. Whether you’re looking for a cosy soup or a sweet treat, or something in between, we’ve got you covered!
If you’re planning to head to the shops for a last-minute Christmas here's what destitute gourmet wants you to think about!
Serving pulled beef over a small kūmara not only looks attractive but is a clever way to help control portion size. The meat rub for this dish is great – it gives the dish all the flavour it needs. It keeps well, too, so try doubling this rub recipe and keep it in your kitchen cupboard to sprinkle over roast chicken or barbecued lamb chops.
If you thought that risotto was about slaving over a hot stove, drizzling stock into a pan over the course of an hour, think again. This risotto is quick, easy and satisfying. Plus you can fry whatever vegetable is in season to put on the top. Making risotto just became an easy choice.
I created my first version of this tart when I was living in France with Douglas for a couple of months, relishing the crispy pastry, creamy cheese, juicy flavourful tomatoes, fresh herbs and spicy cracked pepper. Back then I used a lovely soft salty white French cheese riddled with herbs and garlic. Naturally, I’ve created a new version of this, and it’s still amazingly good.
Braised in a beautiful balsamic sauce, these slow-cooked beef cheeks are so meltingly tender you could devour them with a spoon! Eight hours of cooking ensures that the braising liquid turns into a luscious, gravy-like sauce. I encourage you to enjoy it spooned over creamy potato mash or fluffy cooked grains such as quinoa or bulgur wheat.
This sticky date pudding is one of my favourite things to make during the colder months. What makes this dessert really special is the hint of ginger and cardamom in the coconut butterscotch sauce. I bet you can’t wait to grab your spoon and dig in! Just remember to get your dates on to soak a bit beforehand. If you don’t need this to be vegan, you can use regular milk, cream and butter.
I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.
This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.
Sausage rolls will always be über-cool, no matter what anyone says. They're always the first to be nabbed at morning tea, classily dressed-up with a generous splurt of store-bought tomato sauce... crispy, juicy little taste bombs.
With fragrant spices, tomatoes, cashew butter and yoghurt.