Goat's Cheese Wontons with Caramalised Tomato & Fennel Salad
16 square wonton wrappers
8 basil leaves
120g goat's cheese, sliced
40g unsalted butter, melted
1/4 cup brown sugar
cracked black pepper
4 x 50g small roma tomatoes, halved
2 x 115g baby fennel, trimmed & sliced
1/2 cup balsamic vinegar
80g baby rocket leaves
Preheat oven to 180°C.
Place half of wonton wrappers on lightly greased baking tray.
Top each wrapper with a basil leaf & goat's cheese.
Brush edges with water & top with remaining wrappers, pressing edges to seal.
Brush tops of wontons with butter & bake for 8-10 min or until golden & crispy.
Place sugar & pepper on large plate & mix to combine.
Press tomatoes & fennel into sugar mixture.
Heat large non-stick frypan over high heat.
Cook tomatoes & fennel, sugar-side down, for 3 min or until caramalised.
Set aside & keep warm.
Add balsamic to pan & simmer for 3-4 min or until mixture is thickened slightly.
Divide fennel & tomatoes between plates, top with rocket & crispy wontons & pour over caramalised vinegar to serve.
Easy Ricotta & Spinach Cannelloni
250g frozen spinach, thawed & excess water removed
225g fresh ricotta
2 egg yolks
1 garlic clove, crushed
1/4 cup grated cheese
1 pinch nutmeg
1 pinch sea salt
1 pkt cannelloni tubes
2 tbsp olive oil
425g can pureed tomatoes
1 tsp basil
sea salt & cracked black pepper
1/2 cup grated cheese, extra
Preheat oven to 200°C.
Combine spinach, ricotta, yolks, garlic, cheese, nutmeg & salt in bowl.
Fill cannelloni with mixture.
In saucepan, cook oil, tomatoes, basil, salt & pepper to taste until boiling.
Remove from heat.
Pour half tomato sauce in baking dish then place filled cannelloni in a single layer.
Pour over remaining sauce & sprinkle with extra cheese.
Bake for 30-35 min or until cooked when tested with a skewer.
Serve with a simple salad.
melted unsalted butter for greasing
caster sugar for dusting
1/3 cup (or one small can) passionfruit pulp
1 1/2 tbsp caster sugar
1 tbsp lemon juice
2 tsp cornflour
1 1/2 tsp water
2 tbsp caster sugar, extra
icing sugar for dusting
vanilla ice-cream to serve
Preheat oven to 180°C.
Brush four 3/4-cup capacity ramekins (I use teacups) with butter, dust with sugar & place on baking tray.
Place passionfruit, sugar & lemon juice in small saucepan over low heat untill sugar is dissolved.
Increase heat & bring to boil.
Combine cornflour & water in small bowl & mix to form smooth paste.
Remove pan from heat & whisk in cornflour paste.
Return to heat & cook, whisking continuously, for 30 sec or until thickened.
Pour passionfruit mixture into large bowl & refrigerate until cold.
Place eggwhites in bowl of electric mixer & beat until soft peaks form (or just use a hand mixer).
Gradually add extra sugar & beat until glossy.
Gently fold eggwhite mixture through passionfruit mixture.
Spoon into ramekins & bake for 10 min or until risen & golden.
Dust with icing sugar & serve immediately with ice-cream.
Absolutely delicious (& so easy)!
30ml triple sec
30ml lime juice
30ml cranberry juice
Shake all ingredients with ice.
Strain into cocktail glass & serve.
120ml cranberry juice
30ml pink grapefruit juice
1 lime wedge to serve
Pour all ingredients in highball glass over ice.