Great Italian, Plus Your Chance To Win!

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     The Australian Women’s Weekly, Great Italian cookbook, RRP $29.95, available where all good books are sold.

    During winter there's nothing better than warm soups served with crusty bread. This month we're lucky enough to have received the Great Italian cookbook from the lovely people at The Australian Women’s Weekly. So, we've decided to make the following two recipes:

    • Lentil Soup
    • Tuscan Bean Soup


    We're sharing these two wonderful recipes for you to make at home. We've made them in the Kambrook Soup Maker. Click on the Soup Maker image to find out more information about this appliance.



    Lentil Soup


    prep + cook time 1 hour 35 minutes 

    serves 6 


    • ¼ cup (60ml) olive oil
    • 1 large brown onion (200g), chopped coarsely
    • 1 medium eggplant (300g), quartered
    • 4 medium tomatoes (760g), quartered
    • 1 large red capsicum (350g), quartered
    • 3 cloves garlic, peeled
    • 2 litres (8 cups) vegetable stock
    • 1 cup (200g) puy lentils
    • ½ cup (125ml) sour cream
    • 2 tablespoons finely chopped fresh chives


    1. Combine oil, onion, eggplant, tomato, capsicum and garlic in large baking dish. Bake, uncovered, in hot oven about 45 minutes or until vegetables are tender. Turn once halfway through cooking.
    2. Place capsicum pieces on plate, skin-side up. Cover; stand 5 minutes. Peel capsicum, tomato and eggplant; discard skin. Chop flesh coarsely keeping each vegetable separate.
    3. Blend or process eggplant with garlic and onion until pureed; combine with stock and lentils in large saucepan. Bring to a boil; reduce heat; simmer, uncovered, about 35 minutes or until lentils are tender. [Can be made a day ahead to this stage and refrigerated, covered.]
    4. Add capsicum and tomato; stir over heat until hot. Divide soup among serving bowls. Dollop each with sour cream; sprinkle with chives.


    TIP: Brown lentils can be substituted for the puy lentils, although they do require longer cooking.

    Nutritional Count Per Serving: 19.2g fat; 1409kJ


    Tuscan Bean Soup


    prep + cook time 2hours 5 minutes (+ soaking and standing time) 

    serves 4 


    • 1½ cups (300g) dried haricot beans
    • 1 tablespoon olive oil
    • 1 medium brown onion (150g), chopped coarsely
    • 2 cloves garlic, crushed
    • 2 trimmed sticks celery (150g), chopped coarsely
    • 1 medium carrot (120g), chopped coarsely
    • 2 bacon rashers (140g), chopped coarsely
    • 4 large ripe tomatoes (1kg), peeled, chopped coarsely
    • 1.5 litres (6 cups) vegetable stock
    • 1 teaspoon sugar
    • ¼ cup fresh parsley sprigs
    • ¼ cup (70g) tomato paste


    1. Cover beans with water in large bowl; stand, covered, overnight.
    2. Heat oil in large saucepan; cook onion, garlic, celery, carrot and bacon, stirring, until vegetables are just tender.
    3. Add tomato; cook, stirring, about 5 minutes or until tomato is soft.
    4. Stir in rinsed drained beans, stock, sugar, parsley and paste; bring to a boil. Reduce heat; simmer, covered, about 1½ hours or until beans are tender. [Can be made a day ahead and refrigerated, covered or frozen for up to 2 months.]


    Nutritional Count Per Serving: 16.8g fat; 3060kJ


    ** This Competition has now finished, thank you to all who participated! **

    The two lucky winners for this competition were: Louise and Aleisha.



    The lovely people at The Australian Women’s Weekly are giving two (2) lucky readers the chance to win one of their Great Italian cookbooks. All you have to do is answer this simple question in the comments section of this blog post: What is your favourite Italian Meal?

    Two (2) lucky winners will be selected and each will win their very own copy of The Australian Women’s Weekly, Great Italian, RRP $29.95, available where all good books are sold and online at 

    Remember, we will be showcasing, trialling and giving away a new cookbook each month, so keep checking back for future giveaways.

    Please note:

    • Only one entry per person
    • Open to Australian residents only
    • Two (2)winners will be selected by Kambrook
    • The winners will be contacted by email and Kambrook reserves the right to announce the winners on our online site
    • This competition will run from 9am 19th August 2013 to 12pm 25th August 2013

    Click here for full Terms & Conditions.






    • Kathy Mason 20 August 2013

      Osso Bucco, slow cooked and very succulent.

    • yvonne williams 20 August 2013

      Osso Bucco with red wine and garlic done in the slow cooker on a bed of mash.

    • Elizabeth 20 August 2013

      Just can't go past meatballs and spaghetti in a rich tomato sauce. Yum.

    • Cindie Schofield 21 August 2013

      Spinach and Ricotta Cannelloni, the flavours blend into one that is rich and truly Italian. Velvety goodness!

    • Nell 21 August 2013

      Minestrone. It has such a long history, and is such a hearty dish, able to be made both gluten-free and dairy-free for those with allergies.

    • Marie Gardner 21 August 2013

      my favourite cuisine but couldn't just pick one item so prepared 3 course menu - start with bruschetta followed by minestrone, then gnocchi finishing with tiramisu

    • Kirsten W 22 August 2013

      Spaghetti with tomato sauce. Simple, inexpensive and easily 'beefed up' with meatballs, sausage, or mince. Effortless enough to be made at home by anyone!

    • Warren Hinchliffe 22 August 2013

      My favourite Italian meal would be a prawn, chilli and garlic based pasta with lovely fresh crusty bread and a glass of wine. Yummo.

    • Rachael 22 August 2013

      Pasta puttanesca - translated into "whore's" pasta it embodies all those qualities it's named after: cheap, fast, hot, and incredibly easy!

    • Anna 22 August 2013

      Foster-mummy to five,
      Pleasing each and every taste bud I strive,
      Cannelloni epitomises delight,
      Altering the fillings does excite,
      Artisan cheeses,
      Roasted Seasonal vegies pleases!

    • kaz reimann 22 August 2013

      My mouth is salivating just writing it - 'Linguine with Garlic Prawns and Chilli'
      An Italian flavour sensation that explodes in your mouth!

    • Kelly Ryan 23 August 2013

      Chicken Saltimbocca is delicious but not something seen often!

    • Han E 23 August 2013

      Lasagne is a big favourite for our whole family. Usually I prepare more for the next day but it doesn't last till then.

    • Gerry Eppinger 23 August 2013

      Casarecce ‘alla Norma’ with eggplant & ricotta because I love vegetarian food.

    • nicole morris 23 August 2013

      spag bol. its a classic. my kids love it. there is never any leftovers :p

    • Jean Rutherford 23 August 2013

      Cassata and its scrumptious layers of flavour delight, decadent but delicious !

    • cheryl mckibbin 24 August 2013

      spaghetti bolognese for its versatility. A family favourite which is a staple in our household!

    • marie pohnetalova 24 August 2013

      Lasagne - like my boyfriend, both are beefy, saucy between fresh sheets, hot to handle, and satisfying treats!

    • Roberto Colombi 24 August 2013

      Spaghetti with a homemade basil and pine nuts sauce... I'm a 'Pesto' Master when it comes to Italian cooking!

    • Mikaela.C 24 August 2013

      Spaghetti Bolognaise because it's quick,easy,and I can sneak some veggies in without the kids noticing!

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