Tomato and Borlotti Bean Soup

From Women's Weekly Low-Fat Meals in Minutes 

2 medium brown onions, chopped coarsely
2 cloves garlic, crushed
11 large (1kg) egg tomatoes, chopped coarsely
2 cups vegie stock
1 tbsp vegan Worcestershire sauce
2 tbsp finely chopped parsley
2 x 400g cans borlotti beans, rinsed, drained

Heat oiled  large pan; cook onion and garlic, stirring until onion softens. Stir in tomato; cook, stirring, about 3 mins or until tomato softens. Add stock and sauce, bring to boil; simmer, covered, 15 mins. Blend or process tomato mixture, in batches, until almost smooth. Return tomato mixture to pan, stir in parsley and beans; simmer, uncovered, about 5 minutes or until hot.

SERVES 4

Spinach and Gruyere Tart

 From Australian Vegetarian no. 11 1997

1 tbps sunflower oil
1 red onion, finely chopped
450g fresh spinach, washed
1 sheet shortcrust pasty, thawed if frozen
2 tbsp pesto
100g grated Gruyere cheese
1 egg, beaten
seasoning

Preheat the overn to 200C. Heat the oil in a small pan and cook the onion for 4 mins until softened. Remove from the heat. Place the spinach in a large pan with only the water that clings to its leaves. Heat gently until just wilted, cool, then squeeze out the excess moisture.

Place pastry on a greased baking sheet. Spread the pastry with the pesto. Stir the Gruyere (reserving 1 tbsp), red onions, egg and plenty of seasoning into the spinach. Place in the centre of the pasttry, leaving a 3cm border.

Fold the pastry up around the spinach mixture and pinch together to hold in place. Sprinkle over the reserved Gruyere and bake for 15 - 20 mins until golden.

SERVES 4 

Mandarin Syrup Puddings

Adelaide Produce Markets LTD

Melthed butter, for greasing
6 mandarins
1 ½ tbsp apricot jam
125g butter, chopped
1 cup caster sugar
2 eggs, at room temperature
1 cup self raising flour, sifted

Preheat oven to 180°C . Lightly grease 6 x 200ml heat resistant ramekins with melted butter and line bases with baking paper.

Peel and roughly chop 2 mandarins, removing seeds. Place into a small bowl and stir in apricot jam. Spoon mixture evenly into ramekins. Juice remaining mandarins. 

Using electric beaters, beat butter and ½  cup caster sugar in a medium bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Gently fold in flour and 1/3 cup mandarin juice until combined. Spoon mixture evenly into ramekins. Place ramekins in a baking dish and pour boiling water into dish to 1/3 full. Cover baking dish with baking paper and foil. Bake for 40 mins or until a skewer inserted comes out clean.

Meanwhile, combine remaining ¾ cup mandarin juice and caster sugar in a small saucepan. Bring to the boil over high heat, stirring often. Reduce heat to a medium-low  and boil gently for 10mins or until syrup thickens.

Turn puddings out onto serving plates, drizzle with mandarin syrup and serve.

 SERVES 6