Roast Pumpkin and Cauliflower Salad and Mixed Seafood Fettuccine

This week's recipes are some lovely quick and easy meals.

Roast Pumpkin and Cauliflower Salad.


Half Kent Pumpkin Diced

Half Cauliflower Diced

1 tsp dried parsley

70g tomato paste


Preheat Oven to 200 degrees Celsius

Mix the Pumpkin, Cauliflower, parsley and tomato paste together.

Place mixture into baking dish and into the oven.

Roast for approx 30 minutes or until vegetables are soft.

Serve with a bed of cous cous.


Mixed Seafood Fettuccine


500g mixed seafood

1 onion chopped

1 red capsicum chopped

2 garlic cloves sliced

2 cups frozen peas and corn mixture

1 packet of Fettuccine pasta

2 tbs of olive oil

1 cup of white wine

425ml of chicken or vegetable stock


Heat oil in pan and add in onion and garlic, cook for approx 2 minutes.

Add in capsicum and cook for additional 2 minutes.

Add in the peas and corn and cook for approx 5 minutes.

Put vegetable mixture to side.

Pour in cup of wine and add seafood, cook for approx 5 minutes.

Add in the stock and vegetable mixture, cook for approx 5 minutes.

Prepare Fettuccine in your favorite manor.

Mix Seafood and Vegetable mixture into Fettuccine and serve.