tutu cooking

  Ingredients   (23) 2 tsp olive oil 1 brown onion, halved, finely chopped 2 garlic cloves, crushed 750g Coles Finest Carbon Neutral  Beef Mince 2 x 400g cans Italian diced tomatoes 125ml (1/2 cup) dry red wine 55g (1/4 cup) tomato paste Salt and freshly ground black pepper Olive oil, extra, to grease 4 fresh lasagne sheets 55g (1/2 cup) coarsely grated Devondale Mozzarella Cheese Block (500g) Mixed salad leaves, to serve cheese sauce 1L (4 cups) milk 1 brown onion, halved, coarsely chopped 8 fresh parsley stalks 8 whole black peppercorns 4 whole cloves 2 bay leaves 60g butter 50g (1/3 cup) plain flour 70g (1 cup) finely grated parmesan Pinch ground nutmeg Salt and white pepper Method Step 1 Heat the  oil  in a large frying pan over medium heat. Add the  onion  and  garlic  and cook, stirring, for 5 minutes or until onion softens. Add the  mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince ch...

  Ingredients oil, for frying 6 sausages (we used Italian sausages with herbs and fennel) 2 x 400g cans chopped  tomatoes  with garlic & basil 200g  baby spinach 500g spinach & ricotta ravioli (or any flavour you like) 75g  mixture of grated cheddar  and mozzarella STEP 1 Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins. STEP 2 Meanwhile, put the spinach in a  colander . Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can. STEP 3 Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled ...

  Ingredients 3 large mixed peppers, halved oil, for drizzling 2 x 250g pouches lime & coriander  rice , cooked 400g can black beans, drained and rinsed 6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like) 150g fresh guacamole Method STEP 1 Heat the oven to 220C/200C fan/gas 7 or preheat the air fryer to 180C for 4 mins. STEP 2 Remove the seeds and any white pith from the peppers and arrange them, cut-side up, in a  roasting tin  for the oven or in the air fryer basket for the air fryer. In both cases, brush the peppers with oil and season them. STEP 3 If using the oven, bake the peppers for 20 mins. If using the air-fryer, cook the peppers in a single layer for 8-10 mins until they are softened and starting to caramelise. STEP 4 Combine the rice and beans. STEP 5 For the oven method, remove the peppers from the oven and fill them with the rice mixture. Top each with a slice of cheese and bake for an ad...

  Ingredients 3 large  sweet potatoes  (about 900g), peeled and cut into large chunks oil, for drizzling 6-8  chicken  thighs, skin left on 2  red onions , cut into wedges 25g sachet  piri-piri  spice mix (or a mild version, if you like) 300g  long-stem broccoli Method STEP 1 Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large  roasting tin . Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more. STEP 2 Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin...

  Ingredients 3  red peppers,  cut into large chunks 2  aubergines,  cut into ½ cm thick slices 8 tbsp  olive oil,  plus extra for the dish 300g lasagne sheets 125g mozzarella handful  cherry tomatoes,  halved For the tomato sauce 1 tbsp  olive oil 2  onions,  finely chopped 2  garlic cloves,  sliced 1  carrot,  roughly chopped 2 tbsp tomato purée 200ml white wine 3 x 400g cans  chopped tomatoes 1 bunch of  basil,  leaves picked For the white sauce 85g  butter 85g  plain flour 750ml  milk Method STEP 1 To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bri...

  Ingredients Select All 8 ounces penne pasta 3 tablespoons olive oil 2 garlic cloves, minced 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces Salt and freshly ground black pepper 2 cups (about 9 ounces) cherry tomatoes 1 cup shelled fresh peas 1/2 cup low-sodium chicken stock 1 cup grated Parmesan 2 tablespoons chopped fresh basil leaves Directions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced...