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Roasted Aubergine and Basil Pasta Bake

Roasted_Aubergine_Pasta 600

Serves 4

300g wholewheat pasta shapes, such as penne or fusilli
olive oil
2 medium aubergines, cut into 2.5cm dice
salt and pepper
1 red onion, finely diced
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
2 tbsp balsamic vinegar
1 tbsp tomato paste
2 tbsp torn fresh basil leaves or 2 tbsp basil pesto
100g grated mozzarella
green salad, to serve


  • Preheat the oven to 200°C.
  • Bring a large pot of salted water to the boil and a dd in the pasta. Cook according to the packet instructions until al dente. Drain well in a colander and drizzle over a little olive oil. Shake the colander to mix the oil through the pasta.
  • Drizzle 1 tablespoon of olive oil over the aubergines and season with salt and pepper. Mix well and spread out on a baking tray lined with baking parchment. Roast for 12–15 minutes, until the aubergine is slightly charred on the edges and soft.
  • Meanwhile, sauté the onion in 1 tablespoon of olive oil in a large pan over a medium heat. After about 8 minutes, when the onion is translucent, add the garlic and cook for a further 2 minutes.
  • Pour in the chopped tomatoes, balsamic vinegar and tomato paste and season with salt and pepper. Bring to the boil, then reduce and simmer, uncovered, for 10 minutes.
  • When the aubergine is ready, add it to the tomato sauce and cook for a further 5 minutes. Stir in 1 tablespoon of the fresh basil or basil pesto.
  • Pour the pasta into 1 large baking dish or 4 individual dishes. Spread over the sauce evenly. Sprinkle the grated mozzarella on top and place under the oven grill until the cheese melts and browns slightly.
  • Serve with the remaining fresh basil or pesto and a green side salad.

The Ish Factor:
Wholewheat pasta is a very easy, healthy swap to make for regular pasta. Wholewheat pasta has three times more fibre, double the B vitamins and 25% more protein compared to refined white pasta. From a texture and flavour point of view, there isn’t such a huge difference that your family will notice. Whole wheat pasta cooks to a nice firm, al dente texture with a very similar taste to white pasta.


Mexican Bean and Corn Burgers

Mexican_Bean_and_Corn_Burge 600r


Serves 4


1 tbsp olive oil

1 onion, diced

1 garlic clove, crushed

3 cups (or 2 x 400g tins) cooked black beans, divided

1 1/2 tsp ground cumin

1 tsp chilli powder

1 tsp sea salt

1/2 tsp smoked paprika

black pepper or red pepper flakes, to taste

2/3 cup quick oats or breadcrumbs, plus extra as needed

3/4 cup frozen or tinned sweetcorn, thawed or drained


Tomato salsa:

4 ripe tomatoes, diced

1/2 red onion, finely diced

2 tbsp chopped fresh coriander

lime juice, to taste

salt and pepper


To serve:

4–6 wholewheat or seeded burger buns

crispy lettuce

avocado slices

lime wedges

Tabasco or hot sauce



  • To make the salsa, combine all the ingredients in a bowl and set aside to allow the flavours to marry together.
  • Heat the olive oil in a large sauté pan over a medium heat. Sauté the onion and garlic for 8–10 minutes, or until golden, soft and fragrant.
  • Add 2 cups of the beans along with all the spices. Stir in the sauté pan until everything is warmed through.
  • Preheat your oven grill.
  • Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic and bean mixture. Process everything together until it’s well combined but still has some texture.
  • Transfer to a mixing bowl. Add the rest of the black beans and the corn and mix well with your hands. Check for seasoning. If the mixture is too mushy to form into patties, add a little more oats or breadcrumbs.
  • Lightly oil a baking sheet or line it with parchment paper. Shape the mixture into 4 large or 6 smaller patties. Transfer the burgers to the sheet and grill for 8–10 minutes per side, until golden. You can also pan-fry them in light olive oil until golden on each side.
  • Serve on a bun with the tomato salsa and any topping of your choice.


The Ish Factor:Smoked paprikais one of my favourite Pantry Pals. It is the deeper, smokier Spanish cousin of sweet Hungarian paprika. The pimento peppers are dried, smoked over an oak fire, then ground to a fine powder. Smoked paprika is extremely versatile: add a sprinkle to Marie Rose sauce, scrambled eggs, stews and marinades. Smoked paprika packs quite a punch, so when trying a new brand, start sparingly to gauge the intensity.

Wholewheat Noodles and Crunchy Veg


Serves 4

4 ‘nests’ of wholewheat noodles (or 300g dried weight)
sunflower oil
1 cup broccoli florets or tender stem broccoli
1 red pepper, finely sliced
1 yellow pepper, finely sliced
1 red onion, finely sliced
100ml water
75g sugar snap peas
75g baby corn, halved

125ml sweet chilli sauce
2 garlic cloves, crushed
juice of 1 lime
2 tbsp dark soy sauce
1 tsp grated fresh ginger

3 spring onions, sliced
4 tbsp lightly crushed roasted peanuts
4 tbsp chopped fresh coriander


  • Bring a large pot of salted water to the boil. Add the dried whole-wheat noodles and stir to prevent them from sticking together. Cook according to the packet instructions and drain well. Drizzle over a little oil and shake to prevent the noodles from clumping together.
  • Meanwhile, mix together all the sauce ingredients and set aside.
  • Heat 1 tablespoon of sunflower oil in a wok or large pan. Add in the broccoli, peppers and onion. Pour in the water to create steam and stir-fry for 3 minutes to soften the vegetables. Add in the sugar snap peas and baby corn and cook for a further 2 minutes.
  • Add the cooked, drained noodles to the wok and pour over the sauce. Mix well and heat through for 2 minutes.
  • Serve the noodles hot, garnished with the spring onions, peanuts and coriander.

The Ish Factor: Sweet chilli sauce is an indispensable Pantry Pal that you can use in stir-fries, marinades, as a dipping sauce or simply as a condiment. You can make your own using fresh red chillies, vinegar and sugar. I like adding roasted red peppers, as they add sweetness and depth of colour. Keep a bottle of sweet chilli sauce handy for your Thai, Malaysian and Vietnamese-inspired recipes.

Scotch Egg Mini Meatloaves


Serves 4

4 eggs
1 tbsp olive oil
2 onions, finely diced
1 tsp dried thyme
salt and pepper
1/3 cup chicken stock
3 tbsp Worcestershire sauce
1 tbsp tomato paste
1kg lean minced beef
1/2 cup plain dry breadcrumbs
2 extra-large eggs, beaten
4 tbsp tomato ketchup
4 medium sweet potatoes, to serve

Roasted veggies:
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1 red onion, sliced into wedges
1 yellow onion, sliced into wedges
2 tbsp olive oil
salt and pepper


  •  Preheat the oven to 180°C.
  •  Place the eggs in a pot of water. Bring to the boil and simmer rapidly for 6 minutes. Pour off the hot water and cover the eggs with cold water to cool them down. When they’re cool enough to handle, peel the eggs.
  •  Lightly oil and season the veggies and spread them out in a baking dish.
  •  Heat the olive oil in a non-stick pan over a medium-low heat. Add the onions, thyme and some salt and pepper and cook, stirring occasionally, for 8–10 minutes, until the onions are translucent but not brown. Off the heat, add the chicken stock, Worcestershire sauce and tomato paste. Season with salt and pepper and allow to cool slightly.
  •  In a large bowl, combine the beef mince with the onion mixture, breadcrumbs and beaten eggs. Mix lightly with a fork – don’t mash it or the meatloaf will be dense. Divide the mixture into 4 portions and shape each portion into a small loaf around the hardboiled egg. Place on top of the vegetables.
  •  Spread 1 tablespoon of ketchup on top of each egg. Bake for 40–45 minutes, until the meatloaves are cooked through.
  •  To cook the sweet potatoes, scrub them clean under the tap. Prick all over with a fork, place directly on the oven rack and bake with the meatloaves.
  •  Serve the meatloaves hot with the roasted veggies and a baked sweet potato.

The Ish Factor: Worcestershire sauce is a world-famous British condiment that was first produced commercially in 1837. The original recipe, or a version of it, hails from India. The recipe is a close ly guarded secret, but we know it includes a range of spices like cloves and mace, astringents such as tamarind, anchovies and vinegar. A few drops of this spicy, sweet, tangy sauce will add oomph to just about anything: marinades, gravies, sauces, egg dishes or lacklustre veggies.

Sun-dried Tomato Spinach Frittata



2 tbsp butter
450g frozen spinach, defrosted
Salt and pepper
8 eggs
200g feta cheese, cut into cubes
100g Gruyère or mature cheddar cheese, grated
175ml single cream or milk
150g sun-dried tomatoes, chopped
Side salad or crusty bread, to serve

Serves 4

Cooking Instructions:

  1. Preheat the oven to 200°C.
  2. Place a 25cm oven-proof frying pan on a medium heat. Add 1 tablespoon of the butter and the spinach leaves. Season with salt and pepper and stir until the spinach is heated through. Drain the spinach and set aside.
  3. In a large bowl, whisk the eggs with the cheeses and the cream, reserving a bit of cheese for the topping. Mix in the drained spinach and the sun-dried tomatoes and season with salt and pepper to taste.
  4. Put the pan back on the heat and add the remaining tablespoon of butter. When the butter has melted, pour in the egg, spinach and cheese mixture and turn the heat down to low. Cook for 3–4 minutes. Sprinkle the remaining cheese on top, then place in the oven and cook for 8–10 minutes, until golden on top and just set in the centre.
  5. Slice into wedges and serve straight from the pan with a side salad or crusty bread. It can be served hot or at room temperature.

Moroccan Spiced Roasted Vegetables and Chickpea Quinoa


Super Spices For Super Health
Moroccan Spiced Roasted Vegetables and Chickpea Quinoa
Serves 4
As featured on Ireland AM, TV3 on Monday 18 November 2013

Scientists are revealing the many surprising health benefits that your spice
cupboard holds. Cinnamon is being studied as a treatment for Type 2 Diabetes,
turmeric for it’s potent antioxidant and anti inflammatory properties and cayenne
pepper for it’s heart health benefits. And not to forget Natures’ antibiotic, fresh
garlic, and the immune boosting and nausea busting ginger. Here is a recipe using
my multi purpose Moroccan spice blend that can be used on veggies, fish, chicken
or meat. This spice blend includes some of the most beneficial spices and a few
extra for flavour-a delicious and easy way to enjoy the many health benefits that
spices bring.

Moroccan spice blend:
2tsp ground cumin
2tsp ground coriander
2tsp paprika,
2tsp ginger
2tsp cinnamon
1tsp ground white pepper
1tsp ground turmeric
1/4tsp chilli powder
1/4tsp ground nutmeg

Roasted vegetables:
2 red onions, peeled and sliced into wedges
1 butternut squash, peeled and diced, seasoned with 1 tsp fennel seeds and a pinch chilli
2 courgettes, sliced into half moons and seasoned with 1/2 tsp ground turmeric
Handful baby carrots, sliced in half and seasoned with ground nutmeg
1/2 head of cauliflower, broken into florets and seasoned with with 1 tsp ground cumin
4tbsp olive oil
salt and freshly ground black pepper

350g (2 cups) quinoa
3 tsp Moroccan Spice Blend
500ml (2 cups) low-salt chicken or vegetable stock
1 x 400g tin of chickpeas, rinsed and drained
200g baby spinach leaves
juice and zest of 1 lemon
freshly ground black pepper
• Measure out all the spices for the Moroccan Spice Blend and pour into a glass jar.
shake well and keep for up to six months.
• Peel and dice the butternut squash, cauliflower and onions. Coat with olive oil, salt
and pepper. Season them with the Moroccan Spice Blend or the fennel, chilli and
cumin. Arrange on a lined banking tray and bake at 200’C until tender.
• Slice the courgette and baby carrots, coat with olive oil and season with salt and
paper. Season with Moroccan Spice Blend or the turmeric and nutmeg. Place on a
lined baking tray and bake at 200’C until tender.
• Place the quinoa and three teaspoons of Moroccan Spice Blend and stock in a pot
and bring to the boil. Reduce to a simmer for 15 minutes, until the quinoa is light
and fluffy and all the stock has been absorbed. Season with black pepper, lemon
zest and lemon juice. Stir in the spinach by the handful until it wilts down and add
the tin of rinsed chickpeas.
• Check that all the vegetables are tender and slightly charred on the edges.
• Plate up the quinoa with the roasted vegetables piled on top. Squeeze over fresh
lemon juice to taste.
The ish Factor
Ish Factor: Quinoa is the fruit of a plant native to Bolivia, but it looks and
cooks like a grain. Gluten free and a perfect protein, quinoa is one of the
healthiest Pantry Pals I stock. A great source of fibre, quinoa is very easy to
cook and goes well with most cuisines. It has a lovely texture, a slight nutty
taste and it absorbs flavours and sauces well. Use as a base for satisfying

Rozanne’s Favourite Eggy Ideas for World Egg Day

Eggs-Rozanne Stevens

I always have eggs in my kitchen, they are one of the most versatile ingredients. For sweet or savoury dishes, snacks or meals, eggs are my ‘go to’ Pantry Pal. Here are some of my favourite eggy ideas, please feel free to adapt as you choose.

Quick Salad Nicoise: combine 200g cooked, halved baby potatoes, 200g cherry tomatoes, 1 torn crunchy lettuce, 1tbsp black olives, 100g blanched green beans, tin of drained tuna and 6 halved boiled eggs. Sprinkle over mixed herbs, cider vinegar and olive oil to taste.

Fridge Clearing Frittata: layer up 3 sliced cooked potatoes, cooked bacon or chorizo, herbs such as rosemary, parsley or rocket, roasted peppers and fried onion in a small baking dish. Mix 4 eggs and 150ml milk, season and pour over. Sprinkle grated cheddar cheese over and bake for 30 minutes at 180’C until firm.

Filling Filled Omelette: use an omelette as a casing to stuff with leftover savoury mince, ham and cheese, cooked vegetables or smoked salmon. To make omelette, melt a little butter in a crepe pan, whisk up 3 eggs, season and pour into pan. Tilt pan to spread eggs evenly and cook until just set. Turn out onto plate and fill.

Special Savoury Scrambled Eggs: melt a blob of butter in a non-stick frying pan, whisk up 2 eggs per person in a bowl and season. Fry a bunch of chopped spring onions in the butter, pour in the eggs and stir until just cooked. Add grated cheddar cheese and ham or strips of smoked salmon and dill. Serve with granary toast for a complete meal.

Rozanne’s Steamed Eggs: fill a stainless steel pot with a couple of inches of water. In a thick mug, add your choice of chopped tomato, wilted spinach, sautéed mushrooms, cooked bacon, chorizo, roasted red peppers etc. Crack one or two eggs in on top. Season with salt and pepper. Place the mug in the pot and cover with a tight fitting lid. Steam for five to seven minutes until the egg is cooked to your liking.

For more eggy ideas check out www.eggs.ie