BEEF ROLL-UPS IN CREAMY SAUCE

This another recipe from the Kraft Vegemite booklet. The vegemite is used in the sauce and not in the filling, which means you can add as much or as little as you like. I have doubts myself about using tinned vegetable soup for the sauce and don’t see why you couldn’t use mushroom instead.

MINCE PIES WITH POTATO PEA MASH

I think it’s the potato pea mash that attracts me to this recipe from the Woman’s Day, although I do like a good pie.  I can see a few other uses for the potato pea mash too – topping for a shepherd’s pie, as a side dish and what about fried up with an egg for breakfast??

MEATBALLS WITH RATATOUILLE AND RICOTTA RICE CAKE

This is a great way to jazz up fairly boring meatballs.  Ratatouille is a great vegetable side dish that goes really well with roasts and these meatballs.  The polenta/riccotta cheese cake finishes off the dish really well and makes it a just that bit more interesting.

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.

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.