Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 sticks celery, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 1/2 teaspoons dried thyme
- 1 tablespoon tomato paste
- 800g canned chopped tomatoes
- 410g can brown lentils
- Pasta to serve 4
Method
- Heat the olive oil in a saucepan over medium heat. Add
the onion, carrot and celery and cook, stirring, over low heat for 5 minutes
until softened.
- Add the garlic, cumin, thyme, tomato paste, tomatoes
and 1/2 cup water. Bring to the boil and season with salt and black pepper.
Turn the heat to low, simmer for 10 minutes, add the lentils and cook for a
further 5 minutes.
- Meanwhile, cook the spaghetti in boiling, salted water
according to packet instructions. Drain and toss with sauce.
Ingredients
- 250g self-raising flour
- 1/2 teaspoon Masterfoods Ground Cinnamon
- 1/2 teaspoon ground coriander
- 150g brown sugar
- 440g can crushed pineapple, drained
- 50g desiccated coconut
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 2 eggs, lightly beaten
- 250ml (1 cup) sunflower oil
Cream Cheese Icing
- 100g cream cheese
- 50g unsalted butter
- 1 teaspoon vanilla extract
- 225g (1 1/2 cups) icing sugar mixture
- 1/2 cup finely chopped walnuts, to garnish (optional)
Method
- Preheat oven to 170°C.
- Grease and line the base of a 23cm square cake pan. Sift
flour and spices into a large bowl. Add sugar, pineapple, coconut, banana,
walnuts, eggs and oil. Stir to combine.
- Spread into lined pan and bake for 40 minutes or until a
skewer inserted into the centre comes out clean. Place on a rack and set aside
to cool.
- To make icing, place cheese, butter, vanilla and icing
sugar in an electric mixer and beat until smooth. Spread on top of cooled cake.
Garnish with walnuts, if desired.
