Leftover Lasagne

Sometimes the meals you can only cook once are some of the best. Being creative in the kitchen doesn't mean you need to go out and buy yourself a basket full of ingredients, its about making the most of what you already have in the fridge.

Using a few left over ingredients, the Tarian Pantry team made this delicious lasagne - it was SOOO good we are hoping we can create this master piece again.

Our ingredients were:

Steamed spinach (purchase from the weekend Farmer's markets)

Aubergine salsa (or pasta sauce depending whether you had it hot or cold)

Kalamata olives

Sundried tomatoes

Onions and Garlic

Spelt lasagne sheets

Cheezy (vegan) sauce

Baked in the oven for 30 minutes, this bubbling lasagne was served with a green salad drizzed with a mustard lemon dressing.

www.tarianpantry.com.au

10 minute meals

Finding inspiration about what to cook for dinner can be challenging but finding the time to cook the meal can be even more challenging. Well look no further than this 10 minute meal, its quick, easy and super delicious. So simple this meal will have you prepare, cook and serve before anyone can ask 'what's for dinner'!

10 minute Tomato and Rocket pasta

Ingredients

3 tbsp olive oil

2 garlic cloves, finely chopped

1 onion, thinly sliced

1/2 red capsicum, diced finely

1/2 tsp chilli flakes

1 punett cherry tomatoes

Handful rocket, roughly chopped

1 packet Gluten Free spiral pasta (cooks in 7 minutes)

Method

In a large saucepan, boil 1.5L of water and add the pasta. Reduce heat and cook for 7 minutes or according to packet instructions. Drain and set aside.

In a fry pan, heat the oil and add the garlic and fry for 30 seconds. Add the capsicum, onion chilli and cherry tomatoes and fry for 3-4 minutes on a medium to high heat.

Using the back of a wooden spoon, gently squash the cherry tomatoes to create a 'sauce'. Heat through then towards the end of cooking, stir through the rocket and season with salt and pepper.

Add the pasta to the fry pan, mix well and serve immediately.

Tarian Pantry - Assisting you cook meals in no time!

www.tarianpantry.com.au

Toastie Toasties...

The Tarian Pantry team are all about making the most of left overs and with a small quantity of homemade baked beans remaining in the fridge, we decided to get creative and make ourselves 'baked beans toastie toasties'.

With few ingredients: 2 slices sourdough sandwich loaf, 2 tbsp baked beans, seasoning and a spread of nuttalex our delicious breakfast (or lunch) was soon created.

Warning: contents once removed from the sandwich press can be likened to lava! Remember to cool down slightly prior to biting into (that's if you can avoid the temptation).

www.tarianpantry.com.au

Homemade baked beans

As a child there was always the dilemma of what was more liked: canned spaghetti or beans. But now as 'grown ups' the dilemma is now very much one sided - we are all for the beans.

The Tarian team are still partial to Heinz beans. We grew up with this canned variety so its part of our heritage however after many Sunday morning fry ups, the perfect food item on any plate is homemade baked beans.

The ingredients are simple: Tarian's basic tomato sauce, lima beans, paprika, chilli and additional vegetables such as carrots & celery if you want to make 'gourmet' beans.

We decided to soak the lima beans ourselves, giving it that true homestyle flavour. The beans were soaked for 24 hours and then boiled and simmered for around 2 hours. We then added the tomato sauce to the beans and served them on sourdough bread - breakfast is served.

www.tarianpantry.com.au

Grow Local - Eat Local

We here at Tarian Pantry encourage you to explore growing your own vegetables. It can be a little overwhelming when trying to think about growing your own produce, but start small and work your way up to something big. We all have to start somewhere.

These beauties were grown in our families gardens and consumed on the day in which they were picked. There was such satisfaction in consuming produce that we literally grown in the front garden.

The Tarian Pantry team were so inspired by our families efforts that we too are now launching into growing our own gardens. We are planning out the garden now so will keep you all posted on our developments.

www.tarianpantry.com.au

Salads - More than a side dish

With temperatures reaching 40 degrees here in the city where they experience 4 seasons in a day, salads still seem to be on the top of our menu planner and are taking centre stage on our dinner plates.

The Tarian team once again threw together a fresh and tasty salad, the ingredients were:

Cos lettuce, rocket, cucumber, cherry tomatoes, kalamata olives and spanish onions.

For the dressing: 1/2 lemon, juiced, 50ml olive oil, 1 tsp dijon mustard and seasoned with salt and pepper.

Method: Toss all the salad ingredients in a bowl and then drizzle with the dressing.

www.tarianpantry.com.au

Summer salads a go

'S' is for summer salads so while the weather is warm, the team are taking full advantage of making and consuming summer salads. Tossing together a few ingredients results in meals that are quick, simple and saves your kitchen from reaching temperatures warmer than they are outside.

During the Christmas break, we headed to Adelaide and enjoyed home grown produce from

the families vegetable patch. Our favourite had to be the peppery and crisp flavours of the radish, picked that day - now that is local produce. We threw together this delicious cabbage salad with a lemon and olive oil dressing.

This salad can be consumed as a side dish or as a main meal.

www.tarianpantry.com.au