Fennel and Mince Gratin and Vegetable Tagine with Beans and Rice

Happy Monday Everyone!

Here are the recipes from today's creations.

Fennel and Mince Gratin


3 tbsp of olive oil

500g beef mince

2 potatoes halved and thinly sliced

2 fennel bulbs cut into thin wedges

2 garlic cloves

400g chopped tomatoes

100g of bread crumbs

2 eggs

fennel fronds sliced thinly

Handful of pitted olives


Heat olive oil in pan and brown mince in pan.  

Add in the potatoes and fennel cover and stew on a low heat for 15 minutes.

Add the garlic and cook for 10 minutes.

Add the tomatoes and simmer for a further 10 minutes

Pour mixture into a gratin dish and preheat oven to 200C

While mixture is cooking in the oven, mix the bread crumbs and eggs together, then add in the fennel fronds and olives.

Spread the bread crumb mixture on top of the fennel and mince mixture and bake for a further 20 minutes until bread crumbs are golden.

Vegetable Tagine with beans and Rice.


2 tbsp olive oil

5 carrots chopped

1 tsp ground cinnamon

1/2 tsp ground ginger

450ml vegetable stock

2 tsp honey

1 yellow capsicum sliced

1 red capsicum sliced

1 handful fresh mint chopped

250g cooked rice

400g beans of choice


Heat oil in pan and add carrots and spices and cook for 1 minute.

Pour in the stock and add honey and simmer of 8 minutes.

Add in capsicums and simmer for a further 8 minutes.

Stir in the mint.

Add the beans.

Serve on the bed of cooked rice.