Ingredients

4 Capsicums, red or green
1 cup red Lentils
50 grams Butter
2 Garlic cloves, crushed
1/2 onion, finely chopped
1/4 cup Sultanas
1 Tablespoon Coriander powder
2 Tablespoons Cumin powder
1 Tablespoon Olive oil
1 pinch Pepper, to taste

Method

1. Cover lentils with water and bring to boil. Reduce the heat, cover and cook for 10 minutes until soft but not mushy.
2. Melt the margarine in frying pan. Add the onion and garlic, cook until soft. Add sultanas, stir for 3 minutes.
3. Stir in the drained lentils, coriander, cumin, and pepper and cook for 2 minutes.
4. Put oil into a baking tin, halve the capsicums and place into the tray.
5. Fill with lentil mixture, cover with foil and bake for 30 minutes or until tender.

Ingredients

Approx. 6 medium potatoes (enough to cover the pie when mashed)
1/3 cup milk
1 Tablespoon butter
1 cup brown lentils
1 Tablespoon olive oil
1 onion, diced
1 clove garlic
1 large carrot, diced
2 stalks celery, diced
Water (enough to cover lentils)
1 x 425 can peeled tomatoes
1 Tablespoon vegetable stock powder
1 Tablespoon Worcester sauce
1 Bay Leaf
Pepper to taste

Method

1. Saute the diced onion and garlic in olive oil until translucent
2. Add diced carrot and celery and cook until soft
3. Add lentils and cover with water
4. Bring to the boil, then simmer until tender (approx 30 mins)
5. When the lentils are cooked, add the tinned tomatoes and simmer to reduce
6. Add pepper, bay leaves, Worcester sauce and vegetable stock powder
7. In the meantime, boil diced potatoes until soft
8. Drain and mash potato with milk and butter until creamy in texture, seasoning with pepper
9. To make pie, oil ovenproof dish, spoon in lentil mixture
10. Cover with mashed potato (approx 2cm thick)
11. Place in oven at 200C and cook until golden brown (approx 30 minutes)

Voila!

Ingredients

750 grams potatoes, peeled and thinly sliced
1 Onion, peeled and sliced
1 Tablespoons Olive oil
1 cup Grated cheese
300ml Thickened cream
1.5 teaspoons chicken or vegetable stock
Salt and Pepper to taste

Method

1. Preheat oven to hot, 200C. Lightly grease a baking dish.
2. Heat oil in a large frying pan on high. Saute onion for 4-5 minutes, until onion is tender.
3. In a baking dish, alternately layer potato, onion, potato, cheese, potato, onion and so on until all ingredients used.
4. In a jug, whisk together cream, stock powder and salt and pepper to taste. Pour over potatoes. Cover with foil. Bake for 1 hour, until potato is tender.
5. Remove foil. Sprinkle with cheese. Bake a further 15 minutes, uncovered, until cheese has melted and is golden.

Variation, add bacon for extra flavour.

Ingredients
1kg (approx.6 potatoes, preferably old, floury ones)
1 cup plain flour
1 egg, lightly beaten
1 tablespoon olive oil
1 pinch salt

Method

1. Bring a large pot of salted water to boil.
2. Put in peeled potatoes and cook until tender, about 15 minutes.
3. Drain and mash potatoes with pinch salt.
4. Place mashed potato in large bowl, mix in the beaten egg and olive oil.
5. Mix and knead in enough flour to make a soft dough.
6. Roll out dough onto a floured surface, rolling into a long rope, about as thick as your thumb in diameter. Cut the rope into 1-inch pieces. Gently score the pieces crosswise with a fork or press a small dimple into each piece with your finger. Ideally, the gnocchi should be slightly curved and marked with ridges. This will allow the gnocchi to hold sauce when served.
7. Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Be careful not to put too many gnocchi in the pot at once as they will not cook properly.
8. When cooked, the gnocchi will rise to the surface. Lift gnocchi out carefully with a slotted spoon.
9. Serve with pasta sauce.

Alternatively, gnocchi can be frozen before cooking. If freezing, place gnocchi in a single layer on a lightly floured tray and cover with plastic wrap. When cooking, do not thaw but place frozen gnocchi directly into boiling water.