Ingredients

5 medium-large brown Onions, sliced

2 cloves Garlic, mashed and chopped finely

2 Bay Leaves

1 Sprig of fresh Thyme

1/2 cup Red Wine

2 quarts/litres Beef Stock

2 tsp Cornflour

Olive Oil or non-stick cooking spray

Salt and pepper to taste

Method

Add 1/2 a teaspoon or a small squirt of cooking spray to a lrage saucepan.

Add the sliced onions, garlic, bay leaves and thyme and stir fry over a medium heat until the onions are very soft and starting to brown, around 15 minutes.

Add the wine and stir until the liquid is reduced by half.

Remove the bay leaves and thyme and add the cornflour. Cook while stirring for 1 minute.

Add the beef stock and simmer over low heat  for 15 minutes.

Add salt and pepper to taste before serving.

Ingredients

• 1 pound (500g) Carrots, diced
• 2 Large Brown Onions, diced
• 4 Large stalks Celery, sliced
• 1/2 (250g) pound frozen green beans, cut into pieces
• 2 Quarts (2 Litres) Chicken Stock
• 2 Large cans of whole or diced Tomatoes
• 1 Tbsp tomato paste
• 1-2 Cloves of minced fresh Garlic (as desired)
• 1 Tsp dried Oregano
• 1 Tbsp fresh chopped Basil
• Salt and pepper to taste
• 1 tsp Olive Oil

Method

1. Heat a large pan to medium-high.
2. Add the olive oil, carrots, onion, celery and garlic.
3. Fry, stirring regularly until the onions start to soften and go clear.
4. Add the stock, Beans, Cans of tomato, tomato paste and oregano. Add a little extra water if needed so that the vegetables are just covered.
5. Reduce the heat and simmer for 30 minutes or until all of the vegetables are cooked.
6. Stir through the chopped basil, salt and pepper and simmer for another 1-2 minutes.

Ingredients

• 1 Whole Cauliflower, cut into pieces
• 1 Quart (1 Litre) Chicken Stock
• 1 Teaspoon Curry Powder
• 1 Stock Cube
• 2 Tablespoons Chopped Fresh Parsley
• Salt and Pepper to taste

Method

• Put the stock cube, curry powder and pieces of cauliflower into a large pan and simmer until the cauliflower is tender.
• Strain out the cauliflower, reserving the stock.
• In a food processor or blender, puree the cooked cauliflower
• Stir the cauliflower puree back into the stock mixture and add the chopped parsley, and salt and pepper to taste.

Ingredients

• 1 Head of cabbage, diced
• 1 Clove of garlic, finely chopped or mashed, or 1/2 tsp of dried garlic powder
• 3 Green Peppers (Capsicums), seeded and diced
• 4 Carrots, grated or finely diced
• 6 Brown onions, roughly diced
• 2 400g Cans of tomatoes, whole or diced
• 1/2 a bunch of Celery, including leaves, sliced finely
• 1 Quart/Litre of liquid Vegetable or Beef stock
• 1 Stock Cube
• 1 Bay leaf
• Salt and Pepper to taste

Method

1. Add all of the ingredients except the cabbage to a large pan.
2. Add enough extra water so that all the ingredients are covered.
3. Simmer over a low heat for around 20 minutes, just until the vegetables start to soften.
4. Add the diced cabbage and simmer for another 10 minutes or until the cabbage is cooked through.

This will keep well in the fridge for several days – or you can freeze individual portions and microwave when you want them.