[johT]

Well reading through the 'whats for dinner?' thread often makes me wonder how you cook some of the stuff in there. I thought it might be a good idea to share some of our fave recipes here! So if you cant think what to cook for dinner you can come here and look at some recipes??
might be a good idea if we can label them next to what they are aswell??(like i did below, like 'vegetarian' or 'slow cooker recipe' or 'dessert' or 'toddler/baby meal", etc.)sorta like an on-going cook book? what do you all think?? I need some inspiration to use my new slow cooker aswell

I'll go first

LEEK AND MUSHROOM CANNELLONI - (VEGETARIAN)


1 large leek
1 medium onion
olive oil for frying
125 (4 oz) mushrooms, very finely chopped (I like swiss brown or portabella)
125-175g (4-6oz) well favoured cheese, grated

1 small onion, very finely chopped
400g can tomatoes
1 vegetable stock cube
300 ml (1/2 pint) hot water
a dash of vegetarian worchestire sauce
15 instant no need to precook cannelloni tubes

PREHEAT OVEN TO 190 degrees C, or according to cannelloni packet instructions.
Use a food processor to chop leek and medium onion very finely. Heat some olive oil in a pan and fry them until softened. Add the mushrooms and cheese, and cook, stirring until the vegetables are golden. Once the cheese has melted into the mixture, remove from heat and leave to cool.
Meanwhile, in a separate fry pan, fry the small onion in a little oil ,until brown. Stir in tomatoes. Mix stock cube with hot water and add to onion and tomatoes with the worchestire sauce. Cook the mixture until reduced by half. Fill the cannelloni with the leek and cheese mixture and place them in a greaseproof ovendish. Pour over the tomato sauce and bake for 25-30 mins.

BEAN CANNELLONI - (VEGETARIAN)


1 tablespoon oil
2 cloves garlic, crushed
1 medium onion, finely chopped
1 medium red capsicum, finely chopped
1 medium green capsicum, finely chopped
1 tablespoon fresh chopped oregano
1 tablespoon fresh chooped basil
1 x 440g can 4-bean mix, drained and rinsed
1 tablespoon tomato paste
12 instant cannelloni shells
1 x 425g chunky pasta sauce (or you could make sauce from recipe above)

Heat oil in a pan, add garlic and onion; cook, stirring, until onion is soft. Add capsicums stir for 3 minutes. Stir in herbs.

Blend or process half the bean mix until smooth. Combine with remaining bean mix, onion mixture and tomato paste.

Spoon mixture into cannelloni shells.

Spoon a quarter of the pasta sauce over base of a heatproof dish (8-cup capacity). Top with filled cannelloni; spoon remaining sauce over top.

Cook in a moderate oven, 180 degree C, for about 25 minutes, or until heated through.