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This Month's Recipes.

Two terrific recipes from this months newsletter:
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Pesto Zucchini Roll Up Lasagne

     Serves 4

Preparation time: 30 minutes     Cooking time: 30 minutes
​Ingredients:
​4 red capsicum
3 medium zucchini, thinly sliced lengthwise
½ cup pesto
1 cup baby spinach leaves
690g bottle passata sauce
2 tablespoons pinenuts

Method:

1. Place whole capsicum on a lined baking tray and bake in a hot oven, 200°C, for 30 minutes or until charred and blistered. Remove from oven and place in paper bag to cool. Remove skin from capsicum and slice as wide as the zucchini.
2. Cut zucchini into thin slices lengthwise.
3. Spread pesto over the zucchini slices, top with a few baby spinach leaves and a slice of capsicum. Roll up.
4. Place a small amount of passata sauce in a square ovenproof dish. Arrange zucchini rolls, filling side up, and pour over remaining sauce.
5. Sprinkle with pinenuts and bake in a moderate oven, 180°C, for 20-30 minutes. Serve with a green salad. 

Notes: 
1. Use medium sized thick zucchini as they work the best when rolled up.
2. A mandoline on a thin slicing blade cuts these zucchini ribbons beautifully otherwise cut thinly with a sharp knife.
3. Great gluten free option.

Baked Pears with Macadamia

   Serves 4
Preparation time: 10 minutes      Cooking time: 25 minutesIngredients
200g mixed dried fruit, chopped
½ tsp ground nutmeg
1 tsp ground cinnamon
1 tsp brown sugar
1 tsp water
2 large pears, cored and halved
¼ cup macadamia nuts, chopped 
​Method:

1. In a bowl, combine dried fruit, nutmeg, cinnamon, sugar and water.
2. Put pear halves in a microwave dish, cover and microwave on high for 2-3 minutes, or until tender but firm.
3. Place pear halves on a lightly-greased baking tray with the cored centre facing up. You may need to slice some pear off the bottom to ensure it remains level.
4. Spoon fruit mixture into the centre of pears and top with chopped macadamia nuts.
5. Bake in a moderate oven, 180°C for 20 minutes, or until macadamia nuts are golden.

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