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Editorial Recipes by Michelle Bridges

Posted on 12 March by

Real Food, Not Diet Food

Create Michelle's recipes from her cooking demonstration at Macarthur Square.

Green Alfedo Fettucine
Serves 4

100g dried fettucine broken in half
250g broccolini, trimmed, cut into 5cm lengths
150g asparagus, trimmed, halved crossways
100g baby spinach leaves
1/2 cup full cream Greek Yoghurt
2 tablespoons finely grated parmesan
1 garlic clove, chopped
2 tablespoons oregano leaves
2 tablespoons finely sliced chives
1 tablespoon pine nuts, roasted

Bring a large saucepan of water to the boil over high heat. Add the fettucine, stirring occasionally, for 6 minutes. Add the broccolini and asparagus and boil for a further 2 minutes or until the pasta and vegetables are just tender. Drain, reserving ½ cup of the cooking liquid. Return the pasta mixture to the pan, off the heat.

Place the spinach, yoghut, parmesan, garlic and reserved cooking liquid in an upright blender and blend until smooth. Season to taste, then add the pasta mixture and toss until well combined.

Mix together the oregano, chives and pine nuts in a bowl and season to taste.

Divide the pasta mixture among four bowls. Top with the pine nut mixture and serve.

Zucchini Tabbouleh and Chargrilled Vegetables

Serves 4

1 zucchini, cut into 3cm pieces
2 cups flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
1 bunch chives, chopped
2 tomatoes, finely chopped
1 quantity Lemon Vinaigrette (see page 146)
1 eggplant, cut into 3cm pieces
1 yellow capsicum, seeded and cut into strips
1 small red onion, cut into rings

Place the zucchini in the bowl of a food processor and process until finely chopping into rice-sized pieces. Transfer to a large bowl.

Add the parsley, mint, chives, tomato and half the dressing to the zucchini and season to taste. Stir until well combined, then leave to stand at room temperature for 20 minutes.

Place the eggplant, capsicum and onion in a bowl. Add the remaining dressing, season to taste and toss until well combined

Heat a large chargrill pan over high heat. Add the vegetable mixture in batches and chargrill for 3 minutes or until just tender and golden.

Divide the chargrilled vegetables among four plates, top with the tabbouleh and serve warm.
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