Weekly Recipe of Eat Smart Nutrition Consultants

Easter Recipes from Holly, Kerry, Liz and Lauren 17/4/06

Vegetarian moussaka (serves 4-6)

1 eggplant, sliced
Oil spray
1 onion, diced
½ red capsicum, de-seeded and sliced
2 zucchini, diced
6 button mushrooms, diced
440g can diced tomatoes
150g tomato paste

1 tablespoon soy sauce
½ teaspoon dried oregano
½ teaspoon dried basil
375g ricotta cheese
150ml light evaporated milk
5 potatoes, sliced and par-cooked
¼ cup low fat grated cheese
¼ cup sliced sun dried tomatoes (not in oil)

1. Pre-heat oven to 180oC. Par cook potato (steam/microwave).
2. Lightly spray eggplant with oil and grill, turning once for 3-5 minutes. Set aside.
3. Spray a frypan with oil and cook onion and capsicum over medium heat for 5 minutes or until soft. Add zucchini, mushrooms, tomatoes, tomato paste, soy sauce and herbs, season with salt/pepper, then simmer for 15 minutes until the sauce thickens slightly.
4. Combine ricotta and evaporated milk in a bowl.
5. Cover the base of a lasagne dish with a layer of par-cooked potato slices, a layer of eggplant, then a layer of vegetable mix. Repeat, then top with ricotta cheese mix.
6. Sprinkle with grated cheese then place sun dried tomatoes evenly on the top. Bake for 30-40 minutes or until golden brown.

Pistou soup (serves 4-6)

400g can cannellini beans
2 carrots, diced
2 turnips, diced
2 stalks celery, diced
1 leek, washed and sliced thinly
1 onion, diced
1-2 tablespoons olive oil
4 tablespoons water
1 bouquet garni (bay leaf, parsley and thyme)
4 litres chicken or vegetable stock
1 medium potato, diced
250g green beans, chopped small
2 small zucchini, diced


6 cloves garlic, peeled
1 cup fresh basil leaves
2-3 tablespoons olive oil
4 large peeled and de-seeded tomatoes

1. Place carrots, turnip, celery, leek and onion in a large sauce pan with the oil and water. Gently soften the vegies over a low heat, stirring for 5-6 minutes.
2. Add the bouquet garni and stock, bring to the boil, reduce heat and simmer 20 minutes.
3. Add the potato, beans, zucchini and drained cannellini beans plus extra stock/water if required. Gently cook until vegetables tender. Season. Remove bouquet garni.
4. Puree the garlic and basil with 2 tablespoons of oil in a food processor.
5. Add the tomatoes and extra oil if desired. Season with pepper. Serve a dollop in the soup.

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