Heinz Big Red Broccoli, Ricotta, and Beef Mince Lasagne

October 11, 2012 at 6:55 am


A delicious HEINZ recipe for your family to enjoy.


  • 500g broccoli florets (I used frozen, but you can use fresh as well)
  • 1 tblsp olve oil
  • 2 brown onions, finely chopped
  • 1 large red capsicum, diced
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 4 garlic cloves, crushed
  • 500g beef mince (I always use lean mince)
  • 1 tblsp Italian herbs
  • 2 cups chicken stock
  • 820g HEINZ BIG RED Condensed tomato soup
  • 800g fresh ricotta (you can find this in the deli section of your supermarket)
  • 1/3 cup basil pesto
  • 1 1/2 cups grated parmesan (don’t use an alternative as this creates the best flavour)
  • 8 sheets fresh lasagne (375g packet) fresh lasagne


1. Pre-heat oven to 180 degrees celsius.

2. Place broccoli in a heatproof, microwave safe bowl and add 1 tblsp water if using fresh broccoli. Cover. Microwave on High (100%) for 3 – 4 minutes or until tender. Drain. Blend or process until smooth. Set aside.

3. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum, celery, carrot and garlic. Cook stirring for 5 minutes or until vegetables have softened. Add mince. Cook stirring with a wooden spoon to break up any lumps, for 8 – 10 minutes or until browned. Season. Stir in herbs, stock and soup. Bring to a simmer, uncovered fir 30 minutes or until sauce thickens. Remove from heat.

4. Combine ricotta, pesto, 3/4 cup parmesan and broccoli in a large bowl. (I use my hands to make sure it all blends well).

5. Spread a thin layer of mince mixture over the base of a 12 cup capacity baking dish. Layer 2 sheets lasagne over mince, trimming to fit. Top with 1/3 remaining mince mixture and 1/3 remaining parmesan. Layer with another 2 sheets lasagne, then spread with half the ricotta mixture. Repeat layering, finishing with mince and parmesan.

5. Bake for 45 minutes or until cheese is melted.

6. Stand for 10- 20 minutes. Serve.

Baked Eggs in Toast with Baked Beans

September 14, 2012 at 8:57 am


Serves 4


  • 1 small can baked beans
  • 4 slices bread (1 sliced bread crusts off per person (cup))  (note: if laying baked beans in the toast muffin cup you will need 2 slices bread per person no crusts)
  • 4 eggs


1. Pre-heat oven to 190 degrees Celsius.

2. Cut off the crusts of the bread.

3. Roll out the bread squares flat. (kids will love doing this) in a 1/2 cup capacity muffin tray, spray some olive oil lightly.

4. Place a slice of bread in, pressing down firmly. Use 2 slices of bread if you are planning to put in baked beans on the bottom to avoid leakage otherwise serve the baked beans on top if you want to avoid any sogginess.

5. Spray the lined bread with a little oil and bake for approx. 10 minutes until golden brown and crisp.

6. Remove from oven. Place 1 tablespoon baked beans on the bottom and carefully place 1 egg on top (place just the egg if you are serving the beans on the side).

7. Bake for 15 minutes until the egg white is firm and the yolk is cooked to your liking.

8. Remove from oven. Allow to sit in tray for 5 minutes before serving.

Ham and Cheese Puff Squares

September 13, 2012 at 8:54 am


Serves 4


  • 1 square puff pastry sheet
  • 4 slices ham
  • 8 tablespoons grated cheese ( I used 4 cheese mix)


1. Pre-heat the oven to 200 degrees celsius.

2. Line a baking tray with baking paper.

3. Cut the pastry into 4 squares.

4. Place the cheese in the centre and add the ham on top roughly torn. Take one corner of the square to meet with another opposite and do the same with the other corners until they all meet in the middle.

5. Pinch ends slightly with fingers.

6. Place on baking tray and spray lightly with oil.

7. Bake in the oven for approximately 20 minutes or until golden brown.

Pikelets with Chocolate Spread and Bananas

September 12, 2012 at 8:47 am



  • Breakfast Pikelets pack (can also use pancakes or crepes).
  • 1x small block of your favourite chocolate (100g+ will do).
  • Sweet William Nut-free reduced sugar chocolate spread
  • 1 small banana per person


1. Warm pikelets . I used Woolworths brand Breakfast Pikelets. You can also use ready- made waffles, pancakes or crepes. Set aside.

2. Warm 4 tablespoons of your favourite chocolate spread in the microwave in a small bowl for 15 seconds on high. I used Sweet William nut free 25% reduced sugar chocolate spread but you can definitely use Nutella or an alternative.

3. Slice 1 small banana per person into small slices.

4. Use 2 pikelets per person . Put one pikelet on plate, drizzle melted chocolate spread, top with half the banana slices, place another pikelet on top, drizzle more chocolate spread and place the remaining banana on top. Repeat this process until all serves are finished.

Note: Use 1 tablespoon of chocolate spread and 1 banana per person.

The Sofia Burger with Turkey mince and chickpea patties

August 11, 2012 at 7:03 am



  • 500g Turkey Mince
  • 2 tablespoons finely chopped fresh coriander
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 garlic cloves, crushed
  • 1 teaspoon garam masala
  • 1 onion, grated
  • 1 can of chickpeas, mashed with a fork
  • 1/2 cup LUCKY Easy Chef oven roasted almond meal
  • 1 egg
  • Olive oil spray


  1. Pre-heatoven to 200 degrees celsius.
  2. Line 2 baking trays with baking paper and lightly spray with oil.
  3. Combine all the ingredients well. Using your hands is the best way of doing this.
  4. I made 14 smaller patties and 4 larger patties (for burgers) out of the mixture. It is up to you what size you want to make. Place the patties on the baking trays and bake for 30 minutes or until they start to get golden (you don’t want them to dry out).
  5. Enjoy in a burger, wrap or couscous, with salad.
  6. You may also like to mix 1/2 cup of thick plain yoghurt, 2 tsp lemon juice and 1/2 grated cucumber as a sauce, if you wish.

Amygthalota – Greek Almond Biscuits with Natvia

May 12, 2012 at 8:59 am

Natvia Greek Biscuits


  • 3 Cups Almond Meal (I used Lucky Chef Roasted Almond Meal)
  • 3 drops Almond essence
  • 3/4 cup Natvia
  • 3 egg whites, lightly beaten
  • 1 cup flaked almonds


1. Pre-heat oven to 180 degrees celsius. Line 2 baking trays with baking paper.

2. Combine almond meal, NATVIA and almond essence in a bowl. Add egg whites. Mix well.

3. Add 3/4 of the flaked almonds, mix well.

4. Roll level tablespoons of the mixture and press down to flatten into the remaining flaked almonds on both sides.

5. Place on baking trays and bake for about 20 minutes or until lightly browned. Cool and store in an airtight container. You can dust with icing sugar if you wish. Enjoy!