Sunday Lunch is back :)

This time I'm cooking for way more people (Karen, CJ, Mike, Travis, Anton, Rene, Josh and in absentee Jesse) than ever before so I decided to sorta use recipes.

It was also Karen's birthday so I decided to get fancy and make dessert too :)

Lentil + Cabbage Stew
1 onion chopped
1 carrot halved and sliced
500g green cabbage cored and sliced
400g (1 can )( chopped tomato
1/2 tsp dried thyme
2 bay leaved
1.5L vegetable stock (I used massel vegetable, and just mixed the powder in to taste)
200g dried lentils (red or brown whole work well)
450ml Water
salt, pepper + chopped parsley

Cook onion + carrot for 3-4 minutes until softened then add cabbage and cook for 2 minutes or until softening

Add tomato, thyme, 1 bay leaf and stock. Boil then reduce to a simmer for 45 minutes or until vegetables are cooked.

Meanwhile add the lentils, bay leaf and water to a separate pot and simmer for 25 minutes or until the lentils are tender. Rinse and drain.

Slightly cool the vegetable mixture and blend

Mix in lentils and season w/ salt and pepper, warm up for a further 10 minutes


Minestrone
** all vegetable amounts are a very rough guide!

1 cup chopped onion
1/2 cup chopped zucchini
1/2 cup fresh green beans sliced
1/2 cup minced celery
4 cups vegetable broth
2 tins drained + rinsed 4 bean mix (I used coles)
2 med tomato diced
1/2 cup carrot chopped
2tbsp minced parsley (fresh)
2tbsp minced basil (fresh)
2 tsp dried oregano
1tsp salt
1tsp pepper
3 cups hot water
Cayenne to taste
4 cups baby spinach (150g frozen)
2 cups dry pasta

Saute onion, celery, green bean, zucchini for 5 minutes

Add broth, tomato, beans, carrots, herbs, spiced and hot water. Bring to the boil and reduce to a simmer for 20 minutes

Add spinach and pasta and cook for a further 20 minutes or until pasta is cooked


Quick Peach Tarte Tartan

1/2 large can of peach slices drained
1 tbsp 'butter' (I use tablelands dairy free)
2 tbsp sugar
1 tbsp currants
1 pce pre-made short crust pastry

Melt butter + stir in sugar. cook until golden brown/melted

Pour into a 10" pie plate

Sprinkle currants and arrange peach slices in a spiral pattern

Cut appropriate circle in pastry (slightly lager than pie plate) and tuck over peaches (extra at the edges, relaxed in the middle

Bake at 200 C for 30-40minutes or until pastry is golden

Rest for 5 minutes , then turn out onto a plate (upside down)


We were going to take a photo but we forgot until after we'd started eating :)