Sunday, July 29, 2007

Lamb Meatball Soup with Vegetables

Serves 4

1L beef stock
1 onion, finely sliced
2 carrots, thinly sliced
1/2 celeriac, finely sliced
75g frozen peas
50g green beans, cut into 2.5cm pieces
3 tomatoes, seeded & chopped
1 red capsicum, seeded & finely diced
1 potato, coarsely diced
2 lemons, sliced
sea salt & ground black pepper
crusty bread to serve

225g lean minced lamb
30ml chopped flat parsley
40g short grain rice
plain flour, for coating
sea salt & ground black pepper

Put stock, all of vegetables, lemon slices & a little seasoning in large saucepan.
Bring to boil, then reduce heat & simmer for 15-20 min.
Meanwhile, to make meatballs, combine minced meat, parsley & rice together in bowl & season well.
Roll mixture in small balls, roughly 2cm diameter, & toss in flour.
Drop meatballs carefully into soup & simmer gently, stirring occasionally, for 25-30 min.
Adjust seasoning to taste & serve soup accompanied by crusty bread.
Tasty, warming & full of healthy vegies!

Sunday, July 01, 2007

Goat's Cheese Wontons with Caramalised Tomato & Fennel Salad

Serves 4

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

Serves 4

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.

Passionfruit Soufflé

Serves 4

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
3 eggwhites
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)!


60ml vodka
30ml triple sec
30ml lime juice
30ml cranberry juice

Shake all ingredients with ice.
Strain into cocktail glass & serve.

Sea Breeze

45ml vodka
120ml cranberry juice
30ml pink grapefruit juice
1 lime wedge to serve

Pour all ingredients in highball glass over ice.