Our Recipes

Bean And Pumpkin Stew

Wash pumpkin and place, with water clinging, on a microwave-safe plate. Cover and microwave for 3 minutes or until almost tender. Drain. Meanwhile, spray a saucepan with oil. Heat over medium heat until hot. Add onion. Cook, stirring often, for 3 minutes or until soft. Add garlic and spice blend. Cook, stirring for 2 minutes or until aromatic. Add tomato paste, tomatoes, zucchini, capsicumand mushrooms. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until thickened. Add beans and pumpkin. Cook for a furhter 10 minutes or until pumpkin is tender. Stir in basil and season with salt and pepper. Preheat grill on medium-high heat. Spoon bean mixture into four 2-cup capacity, heatproof bowls. Sprinkle with cheese. Grill for 2-3 minutes or until cheese is melted. Serve with toasted bread.

Bean And Pumpkin Stew Ingredients
Ingredient Quantity Description Stallholders
Cheese1/2 cuplow-fat cheddar, grated
Basil leaves1/2 cupleaves, shredded
Beans400 gram cancannellini, rinsed & drained
Pumpkin250 gramsbutternut, deseeded, peeled & cut into 2cm pieces
Olive oilcooking spray
Onion1red, halved & thinly sliced
Garlic1 clovecrushed
Tomato paste2 tablespoons
Spices1 teaspoonMiddle Eastern spice blend
Bread8 slicesfrench bread stick, toasted
Tomatoes400 gram can
Capsicum1red, cut into 2cm pieces
Mushrooms150 gramsbutton, thickly sliced

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