Name: Parmesan peas and sage and pumpkin bread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Ingredients: Parmesan peas; 1 tablespoon vegetable or olive oil; 1 medium brown onion, halved, thinly sliced; 1 clove garlic, thinly sliced; 800 gram packet frozen peas; 300 millilitre carton cream; 1/4 cup finely grated parmesan; Sage and pumpkin bread; 270 gram packet chapattis; 500 gram pumpkin, peeled, seeded; 1 bunch sage leaves; 3 clove garlic, thinly sliced; olive oil cooking spray; 160 gram fresh ricotta, crumbled

Ingredients

Parmesan peas

1 tablespoon vegetable or olive oil

1 medium brown onion, halved, thinly sliced

1 clove garlic, thinly sliced

800 gram packet frozen peas

300 millilitre carton cream

1/4 cup finely grated parmesan

Sage and pumpkin bread

270 gram packet chapattis

500 gram pumpkin, peeled, seeded

1 bunch sage leaves

3 clove garlic, thinly sliced

olive oil cooking spray

160 gram fresh ricotta, crumbled

Method

Parmesan peas

1.Heat oil in a large, heavy-based saucepan over moderately low heat.

2.Add onion and garlic; cook, stirring, 5 minutes. Add peas and cream; simmer 5 minutes.

3.Remove from heat. Add parmesan; season with salt and pepper. Serve.

Sage and pumpkin bread

4.Preheat an oven grill to high. Place chapattis on 2 large baking trays. Grill 2 minutes, or until chapattis are crisp; turn over.

5.Cut pumpkin into very thin slices. Arrange over chapattis (to avoid burning, ensure pumpkin covers bread right to edges). Top with sage leaves and garlic. Season with salt and pepper; spray well with oil.

6.Grill 5-7 minutes, or until just beginning to char. Serve sprinkled with ricotta.

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Ingredients

Method

Parmesan peas

Sage and pumpkin bread

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