Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
Prep: 30 mins (+ 30 mins resting pasta dough) Cooking: 15 mins
3 cups (450g) Healthy Baker beta-glucan plain flour
1 cup (250ml) warm water
3 tbsp light olive oil
3 green shallots, chopped
200g button mushrooms, sliced
200g Swiss Brown mushrooms, sliced
2 garlic cloves, crushed
1 tbsp cornflour
375g can light evaporated milk
¼ cup (60g) light cream cheese
1 tbsp chopped chives
1 cup frozen baby peas
Place flour in a large bowl and make a well in the centre. Mix 2 tablespoons of oil and water in a jug. Slowly pour into the well of the flour and gently mix together with a fork. (Or do this in a food processor).
Knead dough by hand for 10 minutes. Place back into mixing bowl and over with a clean tea towel and rest the dough for 30 minutes.
Heat remaining oil in a large non-stick frying pan over medium heat. Add shallots and cook , stirring for 3 minutes or until softened. Add mushrooms, garlic and 2 tablespoons of water. Cook for 3-4 minutes or until tender.
Combine cornflour & evaporated milk in bowl. Add to pan. Cook stirring until thick. Add cream cheese & chives and peas. Keep warm while you roll out and cook the pasta.
Roll out pasta dough to 3mm, using a pasta machine or rolling pin. Cut into thin strands to form tagliatelle. Cook in salted boiling water for 2-3 minutes or until cooked. Drain and return to pan. Toss with the sauce and serve.
Note: Alternatively make pasta using eggs instead of olive oil. Method is the same, just substitute the oil and water with 4 eggs.