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!
Lemon, Cardamom and Poppyseed Cake
We turned 12 last week, so we’re celebrating with this timeless lemon, cardamom and poppyseed cake!
Parsnip and Cauliflower Soup
We’re unsure how we’ve made it this far into winter without a new soup recipe… Luckily last week, fellow Fair Fooder Shell suggested this parsnip and cauliflower number with warming spices and crunchy pumpkin seeds – thanks for the yummy tip-off!
Ultimate Vegan Ragù
Sometimes you just need a spag bol or spag bol equivalent. This recipe delivers an incredible punch of umami flavour that will satisfy vegans and meat-eaters alike.
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.