BEEF AND BEANS and CHILLI BEEF ‘N’ BEANS

I decided that I could group these two beef and bean dishes together.  They are a little different, but as they both use minced beef and beans I felt they went together.  So take your pick….. the  Beef and Beans has bacon, chutney and butter beans, the  Chilli Beef ‘N’ Beans is spicier and has chilli, red kidney beans and the surprise ingredient of vegemite.

CHEEZEE PUMPKIN

Not everyone likes pumpkin, but it’s actually a fairly versatile vegetable.  Growing up most of our mothers only served it boiled or roasted.  I now like it mashed or in curries and casseroles too.  Haven’t tried this version, but I’m going to as I think the creamy cheezee sauce sounds great.

CAULIFLOWER AND LAMB MINCE STEW

I think that cauliflower is a very versatile vegetable.  Traditionally we only had it boiled or topped with a cheesy white sauce, but these days I use it in lots of different ways.  Unlike broccoli it’s fairly firm and as long as you don’t cook it for too long it holds up well roasted, in curries, stir fries and stews.  As we mainly eat low carb, my favourite use is as a substitute for potato on top of shepherds pie.  In this recipe it’s combined with potatoes, lamb mince and spices, certainly a change from plain old boiled cauli……

CREAMY SALMON LASAGNE

This is another John West salmon lasagne recipe.   This version has lots of ricotta cheese in it which makes it lovely and creamy.  Although it’s more expensive to use red salmon rather than pink it’s worth it, as it gives it lots more flavour.  Great served with a salad and garlic bread.