Spanish-style Lamb with Bell Pepper and Wine


2 lb lean lamb fillet
1 tbsp plain flour
4 tbsp olive oil
2 red onions, sliced
4 garlic cloves, sliced
2 tsp paprika
1/4 tsp ground cloves
2 fresh bay leaves
2 thyme sprigs
1-2/3 cups red wine (Rioja)
2/3 cup beef stock
3 red bell peppers, halved and seeded
salt and freshly ground black pepper
fresh bay leaves and thyme sprigs, to garnish
green beans and saffron rice or boiled potatoes, to serve


  1. Preheat the oven to 160°C/325°F.
  2. Cut the lamb into chunks. Season the flour, add the lamb and toss lightly to coat.
  3. Heat the oil in a frying pan and fry the lamb, stirring, until browned. Transfer to an oven-proof dish.
  4. Fry the onions in the pan with the garlic, paprika, cloves, bay leaves and thyme.
  5. Add the Rioja and stock and bring to the boil, stirring. Pour the contents of the pan over the meat. Cover with a lid and bake for 30 minutes.
  6. Remove the dish from the oven. Stir the bell peppers into the stew and season lightly with salt and pepper. Bake for a further 30 minutes, until the meat is tender.
  7. Garnish the stew with bay leaves and sprigs of thyme and serve with green beans and saffron rice or boiled potatoes.

Makes 4 servings.

Source: Best of Spain


Italian-style Penne Bake


1 lb penne pasta
2 cups plain yogurt, divided
3 tbsp white wine vinegar
2 cloves garlic, minced
3 tbsp fresh basil, chopped
3 tbsp fresh oregano, chopped
3 tbsp fresh parsley, chopped
1 tsp pepper
1/2 tsp salt
2 tsp hot pepper sauce
1 tsp dried chili flakes
1 cup zucchini, shredded
1 cup carrots, shredded
1/2 cup green onions, chopped
1 red pepper, diced
3 medium tomatoes, seeded and diced
2 cups old white Cheddar cheese, shredded
8 eggs
1/4 cup Parmesan cheese, grated


  1. Cook pasta according to package directions. Set aside.
  2. Combine 1/2 cup yogurt, vinegar, garlic, basil, oregano, parsley, pepper, salt, pepper sauce and chili flakes. Toss gently with hot pasta.
  3. Add zucchini, carrots, onions, pepper and tomatoes. Toss until mixed and turn into a large baking dish. Sprinkle with Cheddar cheese.
  4. Beat eggs until light and foamy.
  5. Stir in remaining 1-1/2 cups yogurt. Pour over pasta mixture. Sprinkle with Parmesan cheese.
  6. Bake at 350°F (180°C) for about 45 minutes or until mixture is set and golden brown. Serve hot.

Makes 8 servings.

Source: Manitoba Egg Farmers

Tandoori Sweet Potatoes and Rice


3 large sweet potatoes, peeled and cut into 1-inch-thick slices
6 cups cooked, hot brown rice
2 tablespoons chopped fresh sage or 2 teaspoons dried sage


1 cucumber, 12 oz, peeled, halved, seeded, and sliced
1 cup plain nonfat yogurt
1/2 cup chopped fresh mint
1 teaspoon sugar
1/4 teaspoon ground pepper


1 cup plain nonfat yogurt
3 tablespoons lemon juice
2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon grated fresh ginger
4 teaspoons curry powder
1/2 teaspoon cayenne pepper


  1. To make the marinade, in a large nonreactive bowl, combine the yogurt, lemon juice, olive oil, garlic, ginger, curry powder, and cayenne.
  2. Using a sharp knife, score the surface of the sweet potatoes in a crisscross pattern about 1/4 inch deep at 1-inch intervals. Add to the bowl with the marinade and toss to coat. Marinate at room temperature for 30 minutes, tossing once after 15 minutes.
  3. Preheat an oven to 400°F (200°C). Coat a large, shallow nonreactive baking pan with nonstick cooking spray.
  4. Reserving the marinade, arrange the sweet potato slices in a single layer in the prepared pan. Bake, brushing with the reserved marinade every 15 minutes, until the potatoes are tender, about 45 minutes.
  5. To serve, toss the rice with the sage. Divide the rice, sweet potato slices, and sauce among individual plates.

Makes 6 servings.

Source: Mayo Clinic

Broccoli and Tomato Quiches


Cheese Pastry

8 oz plain flour
pinch of salt
generous pinch of cayenne
4 oz butter or margarine
4 oz hard Cheddar cheese, finely grated
1 egg, beaten


3 eggs
2 oz garlic herb soft cheese, at room temperature
1/2 cup milk
salt and freshly ground black pepper
6 oz broccoli, cooked
2 tomatoes, sliced


  1. To make the pastry, sift together the flour, salt and cayenne.
  2. Rub in the fat until the mixture resembles fine bread crumbs. Add the cheese and beaten egg and mix to a firm dough.
  3. Turn onto a lightly floured surface and knead as little as possible until smooth.
  4. Roll out to l/4-inch thickness and line four small quiche tins. Chill whilst preparing the filling.
  5. Beat the eggs into the garlic herb cheese, then add the milk, salt and pepper.
  6. Cut the broccoli into 1-inch pieces and divide between the quiche tins with the tomato slices.
  7. Pour the egg mixture over the top and cook in a preheated moderately hot 190°C (375°F) oven for about 20 minutes until golden and set. Serve warm.

Makes 4 servings.

Source: Soups and Starters

Sausage, Mushroom and Spinach Strata


1 tsp butter, plus extra for greasing baking dish
3/4 lb Italian sausages (about 3), casing removed and roughly chopped
1 lb mixed wild mushrooms, stems removed and sliced
8 green onions, white part only, thinly sliced (1/4 cup)
3 cups lightly packed fresh baby spinach
4 large slices 1/2-inch thick day-old sourdough bread
6 eggs
3 cups milk
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp Worcestershire sauce
dash hot pepper sauce
2 cups shredded old cheddar cheese


  1. Butter a (13-by-9-inch) glass baking dish and set aside.
  2. In a large skillet, melt butter over medium heat. Add sausage meat and fry, breaking up bits with a wooden spoon for about 5 minutes or until lightly browned and beginning to cook through. Spoon off any excess fat. Add mushrooms and cook, stirring occasionally for about 10 minutes or until soft and beginning to brown a little and sausage is no longer pink. Add onions and spinach and stir until everything is mixed and glossy. Remove pan from heat and let cool slightly.
  3. Layer bread slices over bottom of dish. Spoon sausage mixture over bread. In a blender, combine eggs, milk, salt, pepper, Worcestershire and hot pepper sauce and blend until smooth. Pour mixture evenly over sausage mixture. Top with cheese. Cover dish with plastic wrap and refrigerate for 8 to 12 hours.
  4. When ready to serve, heat oven to 180ºC (350ºF). Uncover dish and bake strata for 50 to 60 minutes or until puffed and top is crispy and golden. Let stand for 10 minutes before serving.

Makes 6 to 8 servings.

Source: Dairy Farmers of Canada