Tag Archives: italian

No-Meat Meatballs – Monday Made


“Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”~Lemony Snicket.

I recently fell for the “stuck waiting in line at the supermarket in front of the magazine rack” trick. Normally I would have a little flip through and then happily return to the shelf, but a particular recipe magazine enticed me with pictures of fresh and colourful tacos and won me over with a section called “Meatlover or Vegetarian” in which several classic recipes were re-done vegetarian. From what I gather, this particular magazine has this section in it every month. Maybe I’ll be back for more.

I went for the Meatballs vege option. My only variation was that I used a bit of beetroot instead of carrot (because in some strange turn of events I did not have any carrots) so they came out pink. I also used a bit more cashew (because I was lazy with the measuring cups) and a few extra spring onion (wasn’t sure if mine were overly small or not).

They were delightful. A real surprise. Fully endorsed by husband and children. Normally I am not a huge chickpea fan. They have a distinct taste that I just don’t go for, but in this recipe I really didn’t notice them!

What you need:

  • 2 x 400g can chickpeas, drained
  • 1/4 – 1/2 cup cashews
  • 3 green onions (I mean spring onions)
  • 1 carrot
  • 4 garlic cloves, crushed
  • 1 tsp mixed herbs
  • 2 eggs
  • 1 cup bread crumbs (about 2 slices of bread)
  • 1/3 – 1/2 cup grated parmesan
  • oil for frying

What to do:

  1. Preheat oven to 200degC (180 fan forced).
  2. Make breadcrumbs in food processor. Slowly add the dry ingredients, then the wet, to the processor to make a mixture you can roll into balls.
  3. Divide into 32 balls. They should be slightly smaller than golf balls.
  4. Brown the outside of the balls in a frying pan. Transfer to a baking tray and cook in the over for about 15 minutes.
  5. Serve with some spaghetti,a really nice tomato pasta sauce and sprinkling of chopped parsley. Serves 4 hungry people.


No Pasta Zucchini Pasta – Monday Made


“If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It’s pretty easy to cook pasta, but a good sauce is way more useful.” ~Emeril Lagasse

Pasta is one of my most favourite foods in the whole world. It is so changeable, comforting, easy to prepare and just plain YUMMY. And carby. That last one is not such a great thing when you are me. Don’t get me wrong, I eat carbs. In the morning. A little bit at lunch. But I try to avoid them as much I can in the evening.

Here in which lies my dilemma. I want to eat pasta dishes at night-time. And now I can!

While on holiday, my mum and I found this really cool thing called a Veggie Twister. It looks gimmicky, I know. But when I read “turn your vegetables into attractive spaghetti” my brain went DING!

And it works perfectly. I made a salmon “pasta” dish for my dad and husband. Then didn’t know it wasn’t actually wheat spaghetti until I told them.

And it was easy. I blanched the zucchini spaghetti in a little bit of salted water. They don’t really need cooking but I wanted to warm them up a bit.

This might be the best thing that has happened to me so far this year.

peasWhat you need:

  • 4 zucchini  (about 3cm diameter to fit into Twister)
  • 3-4 Bullboar Sausage (or any other, fragrant italian sausage)
  • 10 sun-dried tomatoes
  • 4 tsp capers
  • 2 clove garlic
  • 2 tbsp grated parmesan
  • Handful of parsley
  • 4 tbsp smooth light ricotta
  • 1 cup fresh peas
  • oil
  • salt

What to do:

  1. Put the zucchini through the veggie twister, peel on. Set aside.
  2. Set a pot of water to boil on the stove (this is to blanch the pasta at the last minute). Put a
  3. In a large frying pan, cook the sausage. Slice them up and return to the frying pan to crisp with a splash of oil.
  4. Add peas to the fry pan and cook until they become bright green.
  5. Add the sliced sun-dried tomato, capers and crushed garlic. Cook for two minutes and then add the parsley.
  6. Quickly blanch the pasta, drain it and then stir through the ricotta.
  7. Serve by layering in a large bowl: Pasta, sausage fry pan mix and lastly, parmesan cheese.
  8. Eat immediately!

zucchini pasta-2