Lentil Stuffed Sweet Potatoes
We’ve been noticing a few sure signs that spring is on the way, and with that energy, we’ve opted for a lighter, brighter recipe this week!
Silverbeet and Pumpkin Lasagne
Each winter calls for a new take on the classic layered pasta pie. We’ll be honest – this recipe takes most of the afternoon to make and you’re going to use half the kitchen utensils you own as well as a food processor, but hey, you’ll be eating lasagne for dinner!Â
Lemon, Cardamom and Poppyseed Cake
We turned 12 last week, so we’re celebrating with this timeless lemon, cardamom and poppyseed cake!
Braised Zucchini with Cannellini Beans
This recipe was inspired by some zonked zucchinis, a lemon on its last legs and a wilty bunch of dill. It’s very-very-yummy-yummy! We’ve made it multiple times this week!
Choc Tahini Date Slice
VG
We’re officially thinking about picnics and can confidently say this vegan, no-bake slice would go down well al fresco.
Green coconut curry
This green coconut curry offers sweetness, saltiness and heat in every mouthful. We’ve used pumpkin and green beans here, but you could add any veg that needs eating.
