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Healthy creamy mushroom pasta sauce

Serves: 4 | Cooks in: 15 minutes Ingredients <ul> <li>350g farfalle pasta</li> <li>1 tbsp extra virgin olive oil, plus extra to drizzle</li> <li>1 bunch sage, leaves picked</li> <li>500g Button Mushrooms, cleaned, thinly sliced</li> <li>50g butter</li> <li>2 tbsp plain flour</li> <li>2 garlic cloves, finely chopped</li> <li>750ml (3 cups) vegetable stock</li> <li>1 cup milk</li> <li>250g fresh ricotta</li> <li>75g walnuts, toasted, coarsely chopped</li> <li>Salt and pepper, to season</li> </ul> Method 1. Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside. 2. Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside. 3. Melt the butter in the pan. Stir-fry the mushrooms and garlic for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine. 4. Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/healthy-creamy-mushroom-pasta-sauce" target="_blank">Wyza.com.au. </a> Recipe courtesy of Mushroom Association Australia.

Food & Wine

Creamy carrot and coriander soup with parmesan toasts

Looking for a delicious way to increase your calcium and dairy intake? This indulgent creamy vegetable soup will delight! Recipe and image from the Diary Kitchen Ingredients <ul> <li>1 tablespoon olive oil</li> <li>1 teaspoon ground cumin</li> <li>1 small onion, chopped</li> <li>500g carrots, chopped</li> <li>1 cup vegetable stock</li> <li>1 cup milk</li> <li>2 tablespoons finely chopped coriander</li> <li>1/2 cup natural yoghurt</li> </ul> Parmesan toasts <ul> <li>2 slices sourdough bread</li> <li>1 tablespoon grated parmesan cheese</li> <li>1 tablespoon grated cheddar cheese</li> </ul> Method 1. Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened. 2. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. 3. Remove from heat and process with a stab blender until smooth. 4. Return to heat and stir in milk and coriander. Reheat gently until warmed through. 5. Serve with a dollop of yoghurt. For Parmesan Toasts 1. Grill bread on one side until golden. 2. Turn over top with combined cheeses and grill until cheese is bubbly and brown. 3. Serve warm with soup. Republished with permission of <a href="https://www.wyza.com.au/recipes/creamy-carrot-and-coriander-soup-with-parmesan-toasts.aspx">Wyza.com.au.</a>

Food & Wine

Creamy ham and cauliflower pasta bake

There’s nothing more comforting on a cold winter’s night than a warm, hearty pasta bake. This delicious, veggie-packed recipe is perfect for those chilly nights. Serves: 4 Ingredients: <ul> <li>300g leg ham, roughly sliced</li> <li>400g large spiral pasta, cooked & drained</li> <li>½ cup cauliflower, cut into flowerettes</li> <li>3 spring onions, finely chopped</li> <li>1 red capsicum, thinly sliced</li> <li>50g butter</li> <li>2 ½ tablespoons plain flour</li> <li>1 cup milk</li> <li>1 cup chicken stock</li> <li>¼ cup parsley, finely chopped</li> <li>½ cup grated cheese</li> </ul> Method: <ol start="1"> <li>Preheat oven to 180⁰C.</li> <li>Chop the slices of Australian leg ham roughly into small pieces and set aside.</li> <li>Cook the cauliflower in a large pot of boiling salted water until tender for 8-10 minutes.</li> <li>Melt the butter in a small saucepan over medium heat and add flour and cook, stirring for 1 minute. Remove the saucepan from the heat and gradually whisk in the milk and chicken stock.</li> <li>Return to heat and stir constantly over medium heat until the liquid boils and thickens. Stir in the parsley.</li> <li>Place the pasta into a deep baking dish and top with the cauliflower and ham.</li> <li>Pour the sauce evenly over the pasta, ham and cauliflower then sprinkle the surface with the grated cheese.</li> <li>Bake in the preheated oven for 15 minutes until the cheese is golden and bubbling.</li> </ol> Recipe courtesy of <a href="http://www.pork.com.au/" target="_blank">Australian Pork</a>.

Food & Wine

Creamy mushroom and pork pasta bake

This dish is also delicious made with tomato pasta sauce. It can also be prepared in advance and refrigerated for 2 – 3 days until required or frozen prior to baking for up to 2 months. Serves: 6 Ingredients: <ul> <li>600g lean pork mince</li> <li>2 tablespoons oil</li> <li>1 onion, finely diced</li> <li>2 cloves garlic, crushed</li> <li>200g mushrooms, sliced</li> <li>500ml jar creamy pasta sauce</li> <li>¼ cup parsley, finely chopped</li> <li>4 cups pasta shells, cooked & drained</li> <li>2 cups grated cheese</li> </ul> Method: <ol start="1"> <li>Preheat oven to 190⁰C.</li> <li>Heat 1 tablespoon of oil in a large frying pan and brown the onion, garlic and pork mince well. Pork may need to be browned in small batches depending on your pan size. Remove and set aside.</li> <li>Heat the remaining oil in the pan and sauté the mushrooms for 4-5 minutes, stir in the creamy pasta sauce and bring to the boil.</li> <li>Combine the pork mince, cooked pasta and mushroom sauce in a large bowl and mix well.</li> <li>Spoon pork pasta bake mixture into a deep oven proof dish that has been lightly greased. Sprinkle surface with grated cheese.</li> <li>Bake in the preheated oven at 190⁰C for 40 minutes until cheese is golden and sauce is bubbling. Serve hot with salad.</li> </ol> Recipe courtesy of <a href="http://www.pork.com.au/" target="_blank">Australian Pork</a>.

Food & Wine

Creamy vegetable soup

This is such a popular recipe. It not only tastes delicious, but it’s packed with vegetables and so easy to make. Serve it with a side of sourdough bread for the perfect meal. Serves: 4 Ingredients: <ul> <li>1 tablespoon coconut oil</li> <li>2 garlic cloves, finely chopped</li> <li>750 ml vegetable stock</li> <li>½ large cauliflower head, broken into florets and finely chopped</li> <li>2 zucchini, diced</li> <li>2 carrots, diced</li> <li>2 teaspoons ground turmeric</li> <li>1 teaspoon chilli flakes, plus extra if necessary</li> <li>400 ml coconut cream</li> <li>Sea salt and freshly ground black pepper</li> <li>Sourdough bread, to serve</li> </ul> Method: <ol> <li>Melt the coconut oil in a large saucepan over a medium heat, add the garlic and sauté for 2–3 minutes until golden. Add the stock, vegetables and spices, bring to a simmer and cook, covered, for 20 minutes or until the vegetables are soft.</li> <li>Remove the pan from the heat and set aside to cool slightly, then transfer the soup to a food processor and blend until smooth.</li> <li>Pour the soup back into the pan, stir through the coconut cream and return to a simmer. Season to taste. Divide among bowls and serve with slices of hidden veggie bread.</li> </ol> <img width="164" height="216" src="https://oversixtydev.blob.core.windows.net/media/38400/28-by-sam-wood-cover_164x216.jpg" alt="28 By Sam Wood Cover (1)" style="float: right;"/> This is an edited extract from 28 by Sam Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Food Photography: Chris Middleton / Lifestyle Photography: Rich MacDonald

Food & Wine

Creamy potato bake with chorizo and bacon

I love a good potato bake! It’s such a great side dish to a BBQ or any number of main meals. Think of this as the loaded potato bake of your dreams – the chorizo and bacon gives it so much flavour and that creamy cheesy sauce surrounding it is to die for! If your budget is a little tight you replace the chorizo with more bacon, but personally I find it a worthy expense for the taste it delivers. Serves: Six Ingredients: <ul> <li>850g small washed potatoes, skin on</li> <li>1 small brown onion, thinly sliced</li> <li>100g diced bacon</li> <li>100g chorizo sausage, diced</li> <li>2 teaspoons minced garlic</li> <li>1/2 teaspoon cracked black pepper</li> <li>2 cups cooking cream</li> <li>1 1/2 cups grated tasty cheese</li> <li>Sprinkle of paprika</li> </ul> Method: <ol> <li>Spray the slow cooker bowl lightly with oil.</li> <li>Re-wash your potatoes to ensure they are nice and clean, then slice them thinly – if you cut them thick you will need to increase the cooking time to ensure they are tender.</li> <li>Lay half the sliced potatoes into the slow cooker.</li> <li>Add the onion, bacon and chorizo.</li> <li>Cover with the remaining potatoes.</li> <li>Add the garlic and pepper to the cream and mix well.</li> <li>Pour over the potatoes.</li> <li>Cover, putting a tea towel (dish towel) under the lid, and cook on high for two hours.</li> <li>Reduce the heat to a low setting and cook for 2 hours.</li> <li>Scatter the cheese over the potato and sprinkle with paprika.</li> <li>Replace the lid and tea towel and cook for a further 30 minutes, so the cheese can melt.</li> <li>Serve straight from slow cooker.</li> </ol> Note: Cooking cream is less likely to split during cooking than regular cream. If you have the AUTO function, use that and cook for 4 1/2 hours. I use the paprika on top as it gives the look of browning – but you can finish it in the oven if you prefer. <img width="133" height="203" src="https://oversixtydev.blob.core.windows.net/media/37187/slow-cooker_133x203.jpg" alt="Slow Cooker (1)" style="float: right;"/> Written by Paulene Christie,slow-cooking internet sensation and busy working mum with a passion for sharing new and exciting recipes for the slow cooker. This recipe appears as part Slow Cooker Central Super Savers, a collection of budget-friendly recipes for all occasions published by ABC Books.

Food & Wine

Creamy prawn baked potato

In Sweden, they call this dish “bakad potatis med skagenröra” – baked potato with prawn mix. The words may be foreign, but the flavours are most certainly familiar – think of it as a cool prawn cocktail served in a deliciously hot potato. Serves: 4 Ingredients: <ul> <li>400g prawns, peeled and chopped</li> <li>4 russet potatoes</li> <li>½ bunch dill, chopped</li> <li>1 cucumber, chopped</li> <li>4 tbsp. caviar (optional)</li> <li>4 tbsp. mayonnaise</li> <li>4 tbsp. sour cream</li> <li>Juice of 1 lemon</li> <li>Salt and pepper, to taste</li> <li>Chives, to garnish</li> </ul> Method: <ol> <li>Preheat the oven to 225°C. Rinse and brush the potatoes, poking small holes in each with a fork. Bake for 50 minutes or until flesh is soft and cooked throughout.</li> <li>Mix most of the prawns (leaving some for garnish) with the dill, cucumber, caviar, mayonnaise and sour cream. Season with lemon juice, salt and pepper. Chill mixture in fridge until potatoes are done.</li> <li>Once ready, remove potatoes from oven, cut a cross and open the potato. Fill with prawn mixture and garnish with chives remaining prawns.</li> <li>Serve and enjoy!</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Spinach and potato soup

The potato and spinach in this creamy soup complement each other perfectly, thanks to some delicious seasoning. Serves: 2–4 Ingredients: <ul> <li>2 tablespoons olive oil</li> <li>1 large potato (about 300 g), diced</li> <li>2 large shallots, diced</li> <li>15 g fresh ginger, finely grated</li> <li>1 teaspoon garam masala</li> <li>1 litre Chicken Stock (see below)</li> <li>250 g baby spinach, tough stems removed</li> <li>50 ml single (light) or double (heavy) cream</li> <li>Sea salt flakes and freshly ground black pepper</li> </ul> Method: <ol> <li>Heat the oil and sauté the potato and shallots, covered, for 15 minutes.</li> <li>Add the ginger and garam masala and cook for 1 minute.</li> <li>Add the stock, bring to the boil then simmer until the potato is tender.</li> <li>Take off the heat and stir in the spinach.</li> <li>Purée until smooth, then add the cream and season.</li> </ol> CHICKEN STOCK Makes: about 1 litre (34 fl oz) (or less if concentrated) Ingredients: <ul> <li>2 whole chicken legs</li> <li>2 carrots, cut into thirds</li> <li>2 celery stalks, halved</li> <li>1 onion, quartered</li> <li>3 sprigs thyme</li> <li>3 sprigs flat-leaf parsley</li> <li>2 bay leaves</li> <li>1 tablespoon black peppercorns</li> <li>2–3 litres water</li> </ul> Method: <ol> <li>Add the chicken, vegetables, herbs and pepper to a large saucepan and cover with the water.</li> <li>Bring to the boil, then reduce the heat to a gentle simmer for 3 hours, skimming any impurities that rise to the surface as needed.</li> <li>Strain through a fine mesh sieve and discard the solids.</li> <li>Continue to simmer to desired level of concentrate.</li> </ol> <img width="170" height="177" src="https://oversixtydev.blob.core.windows.net/media/25440/soups-cover-image_170x177.jpg" alt="Soups Cover Image (1)" style="float: right;"/>This is an edited extract from Soups by Anna Helm-Baxter published by Hardie Grant Books RRP $19.99 and are available in stores nationally. Related links: <a href="/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/">Sausage tomato and potato soup</a> <a href="/lifestyle/food-wine/2016/07/broccoli-potato-and-spinach-soup/">Broccoli, potato and spinach soup</a> <a href="/lifestyle/food-wine/2016/06/potato-and-crispy-bacon-soup/">Potato and crispy bacon soup</a>

Food & Wine

Creamy spinach dip

For a dip that’s sure to impress when entertaining, try this creamy spinach dip served with a side of tortilla chips and crunchy veggies. Serves: 6-8 Ingredients: <ol> <li>250g fresh or frozen spinach, chopped</li> <li>½ cup sour cream</li> <li>100g cream cheese, softened</li> <li>½ cup thickened cream</li> <li>1 clove garlic, minced</li> <li>1 cup shredded Parmesan cheese</li> <li>2 cups shredded mozzarella cheese</li> <li>4 slices of cooked bacon, crumbled</li> </ol> Method: <ol> <li>Preheat oven to 200°C.</li> <li>In a mixing bowl, beat cream cheese, sour cream, cream and garlic with an electric mixer until creamy. Add Parmesan and mozzarella cheese and spinach. Beat until well combined.</li> <li>Pour into a greased casserole dish. Bake for 25 minutes or until bubbly and browned. Let cool and top with crumbled bacon. Serve with a side of tortilla chips.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/01/coconut-macaroons/">Coconut macaroons</a> <a href="/lifestyle/food-wine/2015/01/blueberry-cheesecake/">Blueberry cheesecake</a> <a href="/lifestyle/food-wine/2015/01/mini-smoked-salmon-quiches/">Mini smoked salmon and parsley quiches</a>

Food & Wine

Slow cooker creamy chicken pasta

This would have to be one of my favourite homemade meals, and it’s all done in one pot. With chicken, vegies, pasta and bacon, you know it’s going to be a hit with your family! Serves: 4-6 Ingredients: <ul> <li>1 kg chicken thigh fillets, cut into strips</li> <li>1 onion, sliced</li> <li>1 tbsp. crushed garlic</li> <li>150g diced bacon</li> <li>1 cup sliced spring onions</li> <li>1 tomato, diced</li> <li>½ tsp. paprika</li> <li>¼ tsp. freshly ground black pepper</li> <li>200g thin spaghetti</li> <li>1 cup cooking cream</li> <li>50g butter</li> <li>250g broccoli florets</li> </ul> Method: <ol> <li>Heat a little oil in the searing insert of a slow cooker or a frying pan over medium-high heat. Add the chicken with the onion and garlic and cook until browned. Transfer to the slow cooker.</li> <li>Add the bacon, spring onion, tomato, paprika and pepper and mix to combine.</li> <li>Cover and cook on low for 2 hours.</li> <li>Add the pasta, cream and butter and stir well to combine. Continue cooking for 1 hour, stirring occasionally.</li> <li>Stir in the broccoli and continue cooking for 1 hour.</li> <li>Serve by itself or with a selection of fresh vegetables on the side.</li> </ol> Written by Simon Christie. Extracted from the book Slow Cooker Central 2. The book includes more than 270 new recipes from the massively popular Slow Cooker Central website and Slow Cooker Recipes 4 Families Facebook Page. <a href="https://shop.abc.net.au/products/slow-cooker-central-pbk" target="_blank">Click here</a> to purchase your copy. Related links: <a href="/lifestyle/food-wine/2016/05/macaroni-bake/">Macaroni bake</a> <a href="/lifestyle/food-wine/2016/05/veggie-packed-carbonara/">Veggie-packed carbonara with mushrooms and fresh spinach</a> <a href="/lifestyle/food-wine/2016/05/red-wine-lamb-pappardelle/">Red wine lamb pappardelle</a>

Food & Wine

Creamy carrot and coriander soup with parmesan toast

Winter can be tough, but when you can warm up with this creamy carrot and coriander soup (and parmesan toast) the cold is much easier to tolerate. Serves: 2 Ingredients: <ul> <li>1 tablespoons olive oil</li> <li>1 teaspoon ground cumin</li> <li>1 small onion, chopped</li> <li>500g carrots, chopped</li> <li>1 cup vegetable stock</li> <li>1 cup milk</li> <li>2 tablespoons finely chopped coriander</li> <li>½ cup natural yoghurt</li> </ul> Parmesan toasts <ul> <li>2 slices sourdough bread</li> <li>1 tablespoon grated parmesan cheese</li> <li>1 tablespoon grated cheddar cheese</li> </ul> Method: <ol> <li>To make the soup, first heat oil in a medium saucepan.</li> <li>Add onion and cumin, sauté for five minutes or until softened.</li> <li>Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. Remove from heat and process with a stick blender until smooth.</li> <li>Return to heat and stir in milk and coriander.</li> <li>Reheat gently until warmed through.</li> <li>Serve with a dollop of yoghurt.</li> <li>For parmesan toast grill bread on one side until golden.</li> <li>Turn over top with combined cheeses and grill until cheese is bubbly and brown.</li> <li>Serve warm with soup.</li> </ol> What’s your favourite soup to enjoy on a cold winter’s night? Can you see yourself trying this one? Share your thoughts in the comments. Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site</a> for more delicious food ideas. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/creamy-spinach-soup/">Creamy spinach soup</a> <a href="/lifestyle/food-wine/2016/05/cream-of-mushroom-soup/">Cream of mushroom soup</a> <a href="/lifestyle/food-wine/2016/05/thai-sweet-potato-soup/">Thai sweet potato soup</a>

Food & Wine

Creamy chicken, bacon and lentil soup with ciabatta

Celebrity chef, entrepreneur, food writer and television personality Nadia Lim shares this winter recipe. Serve this robust soup with crispy ciabatta – a meal full of goodness. Ingredients: <ul> <li>250g streaky bacon, sliced 1cm</li> <li>1 onion, finely diced</li> <li>2 carrots, peeled and finely diced or grated</li> <li>3 stalks of celery, finely diced</li> <li>1 leek, white and pale green part only, thinly sliced</li> <li>450g boneless, skinless chicken thighs</li> <li>1-2 tbsp. chopped thyme leaves</li> <li>½ cup split red lentils</li> <li>2 cups chicken stock</li> <li>2 cups water</li> <li>¾ tsp salt</li> <li>¼ cup sour cream</li> </ul> Chipotle sour cream <ul> <li>¼ cup sour cream</li> <li>1 tbsp. chipotle sauce (store-bought) or your favourite chilli sauce (optional)</li> <li>1 tbsp. chopped parsley</li> </ul> To serve <ul> <li>2 tbsp. chopped parsley</li> <li>Pinch of paprika or smoked paprika (optional)</li> <li>Warmed or toasted ciabatta slices</li> </ul> Method: <ol> <li>Heat a drizzle of oil in a large pot on medium to high heat. Add the bacon and cook for about 2 minutes. Reduce the heat to medium and add the onion, carrots, celery and leek. Stir, cover and cook for 4–5 minutes, stirring occasionally until the vegetables are just tender.</li> <li>Pat the chicken dry with paper towels and season with salt. Add to the pot with the thyme, lentils, stock, water and salt and bring to a simmer while stirring. Reduce the heat to low, cover and simmer gently for 15-20 minutes until the chicken is cooked and the lentils are tender.</li> <li>In a small bowl mix all the chipotle sour cream ingredients together.</li> <li>Using a slotted spoon, remove the chicken from the soup, roughly dice or shred and return to the pot. Stir in the sour cream and season to taste with salt and pepper.</li> <li>To serve, ladle the soup into bowls, add a dollop of the chipotle sour cream and sprinkle with parsley and paprika (if using). Serve with ciabatta on the side.</li> </ol> How to do like to use lentils in the kitchen? Do you have a recipe to share with us? Let us know in the comments below. Written by Nadia Lim, first appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/watercress-soup/">Watercress soup</a> <a href="/lifestyle/food-wine/2016/05/thai-sweet-potato-soup/">Thai sweet potato soup</a> <a href="/lifestyle/food-wine/2016/05/sweet-potato-and-chicken-soup/">Moroccan roasted sweet potato and chicken soup</a>

Food & Wine

Creamy spinach soup

This spinach soup is rich, smooth and creamy – and guaranteed to warm you up in winter. Serves: 8 Ingredients: <ul> <li>2 tbsp butter</li> <li>1 onion, fresh, med</li> <li>1 tbsp fresh ginger root</li> <li>1 clove garlic</li> <li>1000ml vegetable broth</li> <li>500g spinach</li> <li>1 tsp ground nutmeg</li> <li>30ml double cream</li> </ul> Method: <ol> <li>Heat butter in large pan and fry onion over medium heat for 10 mins or until soft. Add ginger, garlic, celery and cook for 3-4 mins.</li> <li>Heat vegetable broth in a separate pan before pouring the hot broth into the pot and bring to boil, then simmer for 10 mins.</li> <li>Add spinach, grate over nutmeg and cook until spinach wilts. Puree in food processor.</li> <li>Return soup to pan and stir in cream whilst heating gently.</li> </ol> Recipe courtesy of Atkins Nutritionals. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/02/thai-style-fish-cakes/">Thai fish cakes</a> <a href="/lifestyle/food-wine/2016/01/thai-green-beef-curry/">Thai green beef curry</a> <a href="/lifestyle/food-wine/2015/11/thai-pork-curry/">Thai-style pork curry</a>

Food & Wine

Creamy spinach and artichoke dip

A dip that’s sure to be a hit at parties, this creamy spinach and artichoke appetiser is best served with fresh bread and crackers. Makes: Approximately four cups Ingredients: <ul> <li>250g frozen chopped spinach, thawed and drained</li> <li>1 jar (275g) marinated artichokes, drained and chopped</li> <li>1 cup shredded mozzarella</li> <li>½ cup grated Parmesan cheese</li> <li>1 clove garlic, minced</li> <li>¼ cup mayonnaise</li> <li>½ cup sour cream</li> <li>Pinch of salt</li> <li>Olive oil, to grease</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Lightly grease a small baking dish.</li> <li>Combine all ingredients in bowl except olive oil. Mix well. Transfer mixture into baking dish. Bake in oven for 25 minutes, or until cheese is melted and brown. Cool before serving.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/10/cucumber-mint-dip/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/peach-popsicles/">Peach popsicles</a> <a href="/lifestyle/food-wine/2015/10/cucumber-mint-dip/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/">Baked parmesan zucchini</a> <a href="/lifestyle/food-wine/2015/10/cucumber-mint-dip/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/tuna-noodle-patties/">Tuna noodle patties with lime and cucumber yogurt</a> <a href="/lifestyle/food-wine/2015/10/cucumber-mint-dip/"> </a>

Food & Wine

Creamy chicken Alfredo pasta

This simple creamy chicken Alfredo fettucine will appeal to palates of all ages. Serves: 4 Ingredients: <ul> <li>375g fettucine pasta</li> <li>400g boneless and skinless chicken breast, cut into strips </li> <li>2 tablespoon butter</li> <li>1 small brown onion, finely diced</li> <li>3 cloves garlics, crushed</li> <li>2 tablespoons plain flour</li> <li>2 cups milk</li> <li>¾ cup grated Parmesan cheese, plus extra for serving</li> <li>Salt and pepper</li> <li>Fresh flat-leaf parsley, to garnish</li> </ul> Method: <ol> <li>Cook fettucine in a boiling saucepan of salted water according to packet instructions. Drain.</li> <li>Season chicken strips with salt and pepper. Melt butter in frying pan over medium-high heat and cook chicken and onion until chicken is golden. Add garlic and cook for a further 1 minute. Sprinkle with flour and stir to combine.</li> <li>Turn heat to medium and gradually pour in milk, stirring constantly, for 5 minutes or until sauce has thickened. Season to taste. Stir in cheese and pasta. Toss to combine. Garnish with parsley and serve with extra Parmesan.</li> </ol>

Food & Wine

Creamy avocado and lime rice

This creamy, flavourful rice goes beautifully with so many dishes. Use it to add some colour and unique texture to many Mexican dishes, or just as a complementary side to a piece of grilled chicken or fish. Ingredients: <ul> <li>4-5 cups cooked brown rice, warm</li> <li>2 ripe avocados</li> <li>Juice of 1 lime (around 2 tablespoons, give or take)</li> <li>1 clove garlic, crushed</li> <li>Salt and pepper to taste</li> </ul> Method: <ol> <li>In a large mixing bowl, mash the avocados until smooth (this will take seconds if you use your potato masher).</li> <li>Stir in the lime juice and garlic, and salt and pepper.</li> <li>Stir in the warm cooked rice and serve.</li> </ol> NOTE: Try adding different herbs and spices to this recipe to complement the dish with which you are serving the rice.

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Healthy creamy mushroom pasta sauce

Creamy carrot and coriander soup with parmesan toasts

Creamy ham and cauliflower pasta bake

Creamy mushroom and pork pasta bake

Creamy vegetable soup

Creamy potato bake with chorizo and bacon

Creamy prawn baked potato

Spinach and potato soup

Creamy spinach dip

Slow cooker creamy chicken pasta

Creamy carrot and coriander soup with parmesan toast

Creamy chicken, bacon and lentil soup with ciabatta

Creamy spinach soup

Creamy spinach and artichoke dip

Creamy chicken Alfredo pasta

Creamy avocado and lime rice

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Healthy creamy mushroom pasta sauce

Creamy carrot and coriander soup with parmesan toasts

Creamy ham and cauliflower pasta bake

Creamy mushroom and pork pasta bake

Creamy vegetable soup

Creamy potato bake with chorizo and bacon

Creamy prawn baked potato

Spinach and potato soup

Creamy spinach dip

Slow cooker creamy chicken pasta

Creamy carrot and coriander soup with parmesan toast

Creamy chicken, bacon and lentil soup with ciabatta

Creamy spinach soup

Creamy spinach and artichoke dip

Creamy chicken Alfredo pasta

Creamy avocado and lime rice

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