roccoli i dw CapsicuM is a sood source amin E H IV ats reat for enin yoyr chila's immvhe system BROCCOLİ MAC N CHEESE Zucchini is a great Sovrce of calcivM a Ingredients 400g macaroni elbows brown onion, diced 4 cup flour 1 cup salt-reduced vegetable or chicken stock 2 cups low-fat cheese, grated 400g broccoli florets, sliced FRİTT ATA FİNGERS 2 cup wholemeal breadcrumbs or almond meal Method 2 tbsp chopped parsley Set oven to 220 degrees Celsius on grill, with the rack in the upper half of the oven. Method Preheat the oven to 190 degrees Celsius on bake and grease a large, Chop all the ingredients and heat a little olive oil in a heavy-bottomed sauce pan. Sauté the onion for a few minutes before adding garlic and vegetables. Season well with salt, pepper and smoked paprika 1 tbsp olive oil ovenproof dish. 2 red onion, diced Pop both the broccoli and macaroni in a pot of boiling salted water and cook until firm. Drain and set aside 2 cloves garlic, minced 250g cherry tomatoes, halved capsicum, sliced 2 zucchini, grated 1 small bunch chopped parsley fore spreading evenly 1 handful baby spinach leaves across the pan, scattering your 1 tsp smoked paprika Salt and pepper 250g cooked bacon or sausage cubed (optional) In a heavy pan, melt the butter and cook the onion until tender. Add the flour and cook for another minute until golden and well combined. Turn the heat to high and pour in milk and stock, whisking for five minutes until the sauce becomes thick and creamy. Mix through one cup of grated cheese to finish. Cook for a few minutes on medium bacon or sausages over the top Whip together eggs, milk, salt and pepper, and pour over the pan. Cook on a medium to low heat for up to 10 minutes until cooked around the sides and bubblin Add the macaroni and broccoli mix to the oven dish and stir through the 1 splash milk 2 cup tasty cheese, grated % handful parsley on top. Sprinkle over the parsley and grated cheese sauce, seasoning well. Combine the crumbs and remaining cheese before scattering over the top Bake for 15 to 20 minutes until lovely and golden. Transfer the whole pan to your hot oven, leaving the door ajar Let the frittata grill for three or more minutes until puffy and gold Amber Vito is an expert in making food for everyday Kiwis that's fit to feed a rugby team! She is a keen cook and lover of good, Kiwi products, and believe in using fresh, quality ingredients and making home cooking easy Let cool before slicing into slivers. Serve with salad and toast soldiers. Aw e49-cellewt Soyrce RUGB accosS AUGUST 2018 HEALTH 20OO