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.






    • Donna Roberts 24 August 2013

      Lasgne lovely layers of delicious lovelyness the whole family enjoys tasty and healthy Mamma mia

    • julie bennett 24 August 2013

      nothing beats soup warm in thebelly I cant go past the smell of a pumpkin soup the creamy texture is devine

    • Aleisha Davidson 25 August 2013

      A fresh, hot bowl of seafood linguini - my two favourite ingredients! Add a hint of chilli for a kick!

    • lyndel 25 August 2013

      Mexican Style Lasagne
      creamy,tasty, flavours galore
      the family come back for more

    • Daniela Barbaro 25 August 2013

      Pasta forno.....beautiful like lasagna but made with rigatoni pasta and extra creamy

    • Jessica McInerney 25 August 2013

      My favourite Italian dish is homemade pizza - only a few toppings and lots of cheese! Nothing beats fresh.

    • Suzanne Ymer 25 August 2013

      Ricotta and Spinach Cannelloni in a tomato sauce topped with melted Bocconcini cheese, creamy rich tomato and cheese flavors, this dish is lucky to get to the table it's so delicious.

    • Nicole 25 August 2013

      I must propose the most versatile dish of all- pizza! Whether a quick tasty lunch, or to entertain friends and family, pizzas never disappoint.

    • Kat Rogers 25 August 2013

      Good Wholesome Lasagana, a lovely fresh green salad with garlic oil and hot crunchy sour dough, mmmmmmmmmmmm simple, filling , healthy and in expensive. LOVE IT

    • Avril Samuels 25 August 2013

      Love homemade lasagna made by my loving daughter. Can't match her cooking skills when it comes to Lasagna.:D

    • Karen Beaven 25 August 2013

      I love spinach and ricotta filled large pasta shells with a tomato base sauce soooooo good :D

    • Vivienne Dobin 25 August 2013

      My favourite is Cannelloni with Veal and Pork mince, ricotta and spinach topped with a Napoli sauce.

    • Hana 25 August 2013

      Pizza! Preferably made by someone else! And served with plenty of vino!

    • sussi mallon 25 August 2013

      Crispy mozzarella arancini with marinara sauce, pasta with mussels, crusty bread, saltimbocca with prosciutto and sage with garlic beans, finished with affogato & biscotti. Perfetto!

    • Donna Mcleod 25 August 2013

      Gnocchi is my favourite Italian dinner,
      Fresh and rich it is a winner,
      Served with grated Parmesan cheese,
      I could eat some right now please.

    • Vanessa Hatfield 25 August 2013

      I love lasagne! Rainy afternoon, glass of red wine, great music playing and cooking lasagne with a huge handful of fresh basil from the garden!

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