In Italian, a minestra is a soup, but a minestrone is a BIG soup – a nourishing meal in itself. Tender and moist chicken meatballs and a host of seasonal herbs and vegetables enhance the depth of flavour in this delicious one-bowl meal.
1 teaspoon olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
250 g skinless chicken breast fillet, cut into chunks
1 yellow or green zucchini, quartered lengthways and thickly sliced
Heat the oil in a medium non-stick saucepan over a low heat. Add the onion and garlic, and cook, stirring often, for about 5 minutes, or until the onion is tender. Transfer to a medium bowl and cool to room temperature.
Meanwhile, place the chicken in a food processor and pulse on and off until finely minced. Transfer the chicken to the bowl with the onion mixture.
Add the oats, milk, 2 tablespoons of the parmesan and 2 tablespoons of the basil, and mix to combine. Gently shape the mixture into 24 small meatballs.
Combine the stock, tomatoes and water in a large saucepan and bring to the boil over a high heat. Add the pasta and silverbeet and cook for 5 minutes. Reduce to a simmer.
Add the remaining basil and the meatballs, and cook for 1 minute. Add the zucchini, cover with a lid and simmer for about 5 minutes or until the meatballs are cooked through and the silverbeet is tender. Serve sprinkled with the remaining parmesan.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.
For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.