Easy Avocado Dip
Serves 4 as a snack
2 large ripe avocadoes, mashed
3-4 tbsp lemon juice
sea salt & cracked black pepper
pinch of cayenne pepper
1/4 red onion
3-4 large carrots
6 stalks celery
2 red capsicums
Blend together avocado, lemon juice, salt, black & cayenne peppers, & onion until smooth.
Taste dip & adjust seasoning if necessary.
Cut carrots, celery & capsicum into sticks for dipping.
Serve garnished with a sprig of parsley or coriander.
Tuesday, February 16, 2010
For both recipes below, you can use red chillies if yellow ones are not available.
Causa a la Limeña
Serves 6-8
1.5kg starchy potatoes
3 tbsp olive oil
3 tbsp freshly squeezed lime juice
3 yellow chillies (ají amarillo), seeded, deveined & finely chopped
sea salt & cracked black pepper
stuffing
250g canned tuna, drained (or shelled prawns)
1 cup mayonnaise
2 avocadoes, thinly sliced
1 red onion, minced
garnishes
4 hard-boiled eggs, sliced
chopped flat-leaf parsley
lettuce leaves
pitted black olives
lime slices
large red chilli, sliced lengthways
Boil potatoes in salted water.
Peel & mash with lime juice, oil, chillies, salt & pepper until smooth.
On platter, flatten out half mixture to about 1 inch thick, shaping it into a circle (or oval).
In layers add mayonnaise, tuna/prawns, avocado & onion.
Cover with remaining potato, smoothing top & sides.
Garnish & serve in slices like a cake.
Note: you can also make smaller individual causa. This dish is usually served as an entrée.
Ají de Gallina
Serves 6
2kg whole chicken
6 garlic cloves, 4 minced, 2 whole
1 bay leaf
1 carrot, peeled & cut into 4 pieces
sea salt & cracked black pepper
1/4 cup olive oil
2 red onions
6 yellow chillies (ají amarillo), seeded, deveined & chopped finely in blender with little oil
5 slices white bread, soaked in milk & squeezed
2 tbsp walnuts (or pecans), finely chopped
50g parmesan cheese
1kg potatoes, boiled salted water & peeled
1kg cooked rice
pitted black olives
3 hard-boiled eggs, halved
Boil chicken in water with whole garlic cloves, bay leaf, carrot, salt & pepper until tender.
Remove chicken from broth & set aside 1 cup strained broth.
Remove skin & bones from chicken & shred meat into medium-size pieces.
Heat oil in large saucepan & stir fry minced garlic, onions, chilli, salt & pepper until onion is clear & soft.
Add bread & half reserved broth, stirring well till bread dissolves.
Add chicken pieces, walnuts & parmesan, mixing well.
Check texture - sauce should be creamy - & add more broth if needed.
Check salt levels & add more if needed.
Serve with rice & sliced potatoes & garnish with olives & eggs.
Causa a la Limeña
Serves 6-8
1.5kg starchy potatoes
3 tbsp olive oil
3 tbsp freshly squeezed lime juice
3 yellow chillies (ají amarillo), seeded, deveined & finely chopped
sea salt & cracked black pepper
stuffing
250g canned tuna, drained (or shelled prawns)
1 cup mayonnaise
2 avocadoes, thinly sliced
1 red onion, minced
garnishes
4 hard-boiled eggs, sliced
chopped flat-leaf parsley
lettuce leaves
pitted black olives
lime slices
large red chilli, sliced lengthways
Boil potatoes in salted water.
Peel & mash with lime juice, oil, chillies, salt & pepper until smooth.
On platter, flatten out half mixture to about 1 inch thick, shaping it into a circle (or oval).
In layers add mayonnaise, tuna/prawns, avocado & onion.
Cover with remaining potato, smoothing top & sides.
Garnish & serve in slices like a cake.
Note: you can also make smaller individual causa. This dish is usually served as an entrée.
Ají de Gallina
Serves 6
2kg whole chicken
6 garlic cloves, 4 minced, 2 whole
1 bay leaf
1 carrot, peeled & cut into 4 pieces
sea salt & cracked black pepper
1/4 cup olive oil
2 red onions
6 yellow chillies (ají amarillo), seeded, deveined & chopped finely in blender with little oil
5 slices white bread, soaked in milk & squeezed
2 tbsp walnuts (or pecans), finely chopped
50g parmesan cheese
1kg potatoes, boiled salted water & peeled
1kg cooked rice
pitted black olives
3 hard-boiled eggs, halved
Boil chicken in water with whole garlic cloves, bay leaf, carrot, salt & pepper until tender.
Remove chicken from broth & set aside 1 cup strained broth.
Remove skin & bones from chicken & shred meat into medium-size pieces.
Heat oil in large saucepan & stir fry minced garlic, onions, chilli, salt & pepper until onion is clear & soft.
Add bread & half reserved broth, stirring well till bread dissolves.
Add chicken pieces, walnuts & parmesan, mixing well.
Check texture - sauce should be creamy - & add more broth if needed.
Check salt levels & add more if needed.
Serve with rice & sliced potatoes & garnish with olives & eggs.
Sunday, February 07, 2010
Coleslaw
I like to use white and red cabbage for the colour, but you can use just white, if you want.
Serves 6-8
1/2 cabbage, shredded
2 carrots, grated
2 celery sticks, finely sliced
1 1/2 cups green onions (shallots) or spring onions, finely sliced
dressing
1 cup whole egg mayonnaise
3/4 cup thickened cream
3 tbsp lemon juice
cracked black pepper
Put dressing ingredients in small bowl & whisk well to combine.
Put salad ingredients in large bowl & toss.
Stir dressing through salad to coat ingredients well.
I like to use white and red cabbage for the colour, but you can use just white, if you want.
Serves 6-8
1/2 cabbage, shredded
2 carrots, grated
2 celery sticks, finely sliced
1 1/2 cups green onions (shallots) or spring onions, finely sliced
dressing
1 cup whole egg mayonnaise
3/4 cup thickened cream
3 tbsp lemon juice
cracked black pepper
Put dressing ingredients in small bowl & whisk well to combine.
Put salad ingredients in large bowl & toss.
Stir dressing through salad to coat ingredients well.
Wednesday, January 27, 2010
Fig & Goat's Cheese Tarts
Makes 8
2x 200g sheets store-bought shortcrust pastry
125g soft goat's cheese
4 black figs, halved
3 eggs
185ml single cream
1 tbsp chopped chives
20g finely grated parmesan
sea salt & cracked black pepper
Preheat oven to 180°C.
Cut each pastry sheet into 4 squares.
Line 8x lightly greased 8cm-round, fluted tart tins with pastry.
Trim excess pastry & lightly prick bases with fork.
Divide goat's cheese & fig halves among cases.
Place eggs, cream, chives, parmesan, salt & pepper in bowl & whisk until well combined.
Pour egg mixture into cases & bake for 25 min or until puffed & set.
Cool to room temp & serve.
Makes 8
2x 200g sheets store-bought shortcrust pastry
125g soft goat's cheese
4 black figs, halved
3 eggs
185ml single cream
1 tbsp chopped chives
20g finely grated parmesan
sea salt & cracked black pepper
Preheat oven to 180°C.
Cut each pastry sheet into 4 squares.
Line 8x lightly greased 8cm-round, fluted tart tins with pastry.
Trim excess pastry & lightly prick bases with fork.
Divide goat's cheese & fig halves among cases.
Place eggs, cream, chives, parmesan, salt & pepper in bowl & whisk until well combined.
Pour egg mixture into cases & bake for 25 min or until puffed & set.
Cool to room temp & serve.
Monday, January 18, 2010
Simple Lime Sorbet
Recipe can also be used for lemon, grapefruit or orange sorbet; simply substitute juice for your favourite citrus fruit.
Serves 6-8
1 tbsp gelatine
1 1/2 cups cold water
1/2 cup boiling water
1 cup sugar
1 cup lime juice
Sprinkle gelatine over 1/2 cup cold water in medium pan.
Stand for 10 min.
Add boiling water & stir over low heat until gelatine is dissolved.
Add sugar & stir without boiling until it's dissolved.
Add remaining cold water & strained juice.
Refrigerate.
Pour into freezer trays & freeze for 2-3 hours until just firm.
Alternatively, pour into bowl of ice cream maker according to manufacturer's instructions.
Scrape or scoop frozen mixture into chilled dessert dishes or wine glasses.
Garnish with citrus leaves or shreds of lime rind.
Recipe can also be used for lemon, grapefruit or orange sorbet; simply substitute juice for your favourite citrus fruit.
Serves 6-8
1 tbsp gelatine
1 1/2 cups cold water
1/2 cup boiling water
1 cup sugar
1 cup lime juice
Sprinkle gelatine over 1/2 cup cold water in medium pan.
Stand for 10 min.
Add boiling water & stir over low heat until gelatine is dissolved.
Add sugar & stir without boiling until it's dissolved.
Add remaining cold water & strained juice.
Refrigerate.
Pour into freezer trays & freeze for 2-3 hours until just firm.
Alternatively, pour into bowl of ice cream maker according to manufacturer's instructions.
Scrape or scoop frozen mixture into chilled dessert dishes or wine glasses.
Garnish with citrus leaves or shreds of lime rind.
Friday, January 08, 2010
Weekend cocktails:
Campari Lady
30ml gin
45ml Campari
120ml ruby red grapefruit juice
30ml tonic water
1 cup ice cubes
Shake ingredients together.
Strain into highball glass with some of ice & garnish with a cherry.
King of Denmark
60ml Pernod
15ml Crème de Cassis
45ml blackcurrant cordial
120ml water
Stir Pernod, creme de cassis & cordial.
Add several big ice cubes with water.
Liquid Love
For Virgin Love, omit vodka.
45ml vanilla vodka
4 medium frozen strawberries
90ml cranberry juice
10ml sugar syrup
10ml lime juice
1 cup ice
Blend all ingredients until smooth.
Pour into glass & garnish with strawberry & straw.
Mango Nectarine Daiquiri
60ml Bacardi
60ml mango liqueur
30ml lime juice
1 mango, skin & stone removed
1 nectarine, stone removed
1 cup ice
Blend ingredients until smooth.
Serve in a hurricane glass.
Pimm's No.1 Cup
Serves 4
4 cups ice
1 lemon, sliced thinly
1 orange, sliced thinly
160ml Pimm's No.1
125ml lemonade
125ml ginger ale
1/2 Lebanese cucumber, cut into thin strips
Place 1/2 ice in 1L-capacity jug.
Add lemon & orange slices.
Pour in Pimm's, followed by lemonade & ginger ale.
Stir to combine.
Divide remaining ice among 4 tall glasses.
Place cucumber strip in each glass & fill with cocktail.
For more cocktails, see here
Campari Lady
30ml gin
45ml Campari
120ml ruby red grapefruit juice
30ml tonic water
1 cup ice cubes
Shake ingredients together.
Strain into highball glass with some of ice & garnish with a cherry.
King of Denmark
60ml Pernod
15ml Crème de Cassis
45ml blackcurrant cordial
120ml water
Stir Pernod, creme de cassis & cordial.
Add several big ice cubes with water.
Liquid Love
For Virgin Love, omit vodka.
45ml vanilla vodka
4 medium frozen strawberries
90ml cranberry juice
10ml sugar syrup
10ml lime juice
1 cup ice
Blend all ingredients until smooth.
Pour into glass & garnish with strawberry & straw.
Mango Nectarine Daiquiri
60ml Bacardi
60ml mango liqueur
30ml lime juice
1 mango, skin & stone removed
1 nectarine, stone removed
1 cup ice
Blend ingredients until smooth.
Serve in a hurricane glass.
Pimm's No.1 Cup
Serves 4
4 cups ice
1 lemon, sliced thinly
1 orange, sliced thinly
160ml Pimm's No.1
125ml lemonade
125ml ginger ale
1/2 Lebanese cucumber, cut into thin strips
Place 1/2 ice in 1L-capacity jug.
Add lemon & orange slices.
Pour in Pimm's, followed by lemonade & ginger ale.
Stir to combine.
Divide remaining ice among 4 tall glasses.
Place cucumber strip in each glass & fill with cocktail.
For more cocktails, see here
Saturday, December 05, 2009
Some tasty, light meals to get you through these hot days...
Beetroot, Chickpea & Tuna Salad
Serves 4
1x 450g can baby beetroot, drained & halved
2x 400g cans chickpeas, rinsed & drained
8 bocconcini, halved
2 vine ripened tomatoes, chopped
1 cup basil leaves
40g baby spinach leaves
1 tbsp lemon zest
2x 185g cans tuna, drained
1/4 cup olive oil
1 tsp harissa paste or Moroccan spice blend
1/4 cup lemon juice
1 tsp caster sugar
Place beetroot, chickpeas, bocconcini, tomato, basil, spinach, lemon zest & tuna in bowl & mix to combine.
Place oil, paste, juice & sugar in bowl & whisk to combine.
Spoon over salad to serve.
Pan-fried Lemon & Garlic Chicken
Serves 4
4x chicken breast fillets, trimmed
2 tbsp lemon-flavoured olive oil (or 2 tbsp olive oil & 1 tsp lemon juice)
2 cloves garlic, crushed
sea salt & cracked black pepper
2 bunches broccolini, blanched
2x 400g can cannellini beans, rinsed & drained
1 cup flat-leaf parsley leaves
1 small red onion, thinly sliced
2 tbsp lemon-flavoured olive oil, extra
2 tbsp white wine vinegar
Place chicken in bowl with oil, garlic, salt & pepper & toss to combine.
Heat large non-stick frypan over medium-high heat.
Add chicken & cook for 5 min each side or until cooked through.
Set aside & keep warm.
Add broccolini & beans to pan & cook for 1-2 min or until warmed through.
Place parsley, onion, extra oil & vinegar in bowl & toss to combine.
Arrange chicken, broccolini & beans on plate & top with parsley mixture to serve.
Char-grilled Chilli Jam Steak
Serves 2
2x 180g sirloin steaks, trimmed
1 brown onion, thickly sliced
olive oil, for brushing
sea salt flakes
2 tbsp chilli jam
1/2 cup whole-egg mayonnaise
1 tbsp chilli jam, extra
baby spinach leaves & thick chips, to serve
Heat char-grill pan or BBQ over high heat.
Brush steaks & onion with oil & sprinkle with salt.
Cook for 4 min each side.
Brush steak & onions with chilli jam & cook for further 30 sec for medium or until steak is cooked to your liking & onion is caramelised.
Combine mayonnaise & extra chilli jam & serve with steak, onion, baby spinach & chips.
Beetroot, Chickpea & Tuna Salad
Serves 4
1x 450g can baby beetroot, drained & halved
2x 400g cans chickpeas, rinsed & drained
8 bocconcini, halved
2 vine ripened tomatoes, chopped
1 cup basil leaves
40g baby spinach leaves
1 tbsp lemon zest
2x 185g cans tuna, drained
1/4 cup olive oil
1 tsp harissa paste or Moroccan spice blend
1/4 cup lemon juice
1 tsp caster sugar
Place beetroot, chickpeas, bocconcini, tomato, basil, spinach, lemon zest & tuna in bowl & mix to combine.
Place oil, paste, juice & sugar in bowl & whisk to combine.
Spoon over salad to serve.
Pan-fried Lemon & Garlic Chicken
Serves 4
4x chicken breast fillets, trimmed
2 tbsp lemon-flavoured olive oil (or 2 tbsp olive oil & 1 tsp lemon juice)
2 cloves garlic, crushed
sea salt & cracked black pepper
2 bunches broccolini, blanched
2x 400g can cannellini beans, rinsed & drained
1 cup flat-leaf parsley leaves
1 small red onion, thinly sliced
2 tbsp lemon-flavoured olive oil, extra
2 tbsp white wine vinegar
Place chicken in bowl with oil, garlic, salt & pepper & toss to combine.
Heat large non-stick frypan over medium-high heat.
Add chicken & cook for 5 min each side or until cooked through.
Set aside & keep warm.
Add broccolini & beans to pan & cook for 1-2 min or until warmed through.
Place parsley, onion, extra oil & vinegar in bowl & toss to combine.
Arrange chicken, broccolini & beans on plate & top with parsley mixture to serve.
Char-grilled Chilli Jam Steak
Serves 2
2x 180g sirloin steaks, trimmed
1 brown onion, thickly sliced
olive oil, for brushing
sea salt flakes
2 tbsp chilli jam
1/2 cup whole-egg mayonnaise
1 tbsp chilli jam, extra
baby spinach leaves & thick chips, to serve
Heat char-grill pan or BBQ over high heat.
Brush steaks & onion with oil & sprinkle with salt.
Cook for 4 min each side.
Brush steak & onions with chilli jam & cook for further 30 sec for medium or until steak is cooked to your liking & onion is caramelised.
Combine mayonnaise & extra chilli jam & serve with steak, onion, baby spinach & chips.
Sunday, November 15, 2009
Spicy Indian Chicken & Mango Curry
A fresh curry perfect for summer.
Serves 4
2 medium mangoes, peeled, sliced
400ml can coconut milk
1 tablespoon vegetable oil
1 tablespoon hot curry paste*
500g chicken breast fillets, cut into 3cm pieces
4 medium shallots, sliced
1 large cucumber, seeded and sliced
Place half of mango slices into bowl of blender with coconut milk.
Blend until smooth.
Heat oil in large saucepan over medium-high heat.
Cook curry paste, stirring, for 2 min or until fragrant.
Add chicken & shallots & cook for 5-7 min or until chicken is just cooked through.
Pour in the mango puree & cook until heated through.
To serve, stir in remaining mango slices & cucumber.
*If you can't get ready-made paste, use the whole recipe below:
Curry Paste
1 tsp cumin seeds
12 red chillies, chopped (or to taste)
6 garlic cloves, minced or crushed
2 tsp coriander seeds
1 tsp turmeric
2 inches ginger, chopped, or 4 tsp minced ginger
Grind all ingredients in together in a mortar & pestle.
A fresh curry perfect for summer.
Serves 4
2 medium mangoes, peeled, sliced
400ml can coconut milk
1 tablespoon vegetable oil
1 tablespoon hot curry paste*
500g chicken breast fillets, cut into 3cm pieces
4 medium shallots, sliced
1 large cucumber, seeded and sliced
Place half of mango slices into bowl of blender with coconut milk.
Blend until smooth.
Heat oil in large saucepan over medium-high heat.
Cook curry paste, stirring, for 2 min or until fragrant.
Add chicken & shallots & cook for 5-7 min or until chicken is just cooked through.
Pour in the mango puree & cook until heated through.
To serve, stir in remaining mango slices & cucumber.
*If you can't get ready-made paste, use the whole recipe below:
Curry Paste
1 tsp cumin seeds
12 red chillies, chopped (or to taste)
6 garlic cloves, minced or crushed
2 tsp coriander seeds
1 tsp turmeric
2 inches ginger, chopped, or 4 tsp minced ginger
Grind all ingredients in together in a mortar & pestle.
Sunday, October 11, 2009
Chocolate Hazelnut Cake
Serves 12
300g butter, chopped
3 cups brown sugar
4 eggs
1 cup hazelnut meal or almond meal
1 cup milk
2 cup plain flour
2 tsp baking powder
1 cup cocoa powder
fresh berries to serve
chocolate icing
1 cup (single) cream
1/2 cup cocoa powder, extra, sifted
400g dark chocolate, chopped
150g butter
Preheat oven to 160°C.
Place butter & sugar in bowl of electric mixer & beat until light & creamy.
Add eggs & beat well.
Add hazelnut meal & milk, sift over flour, baking powder & cocoa & mix until combined.
Spoon mixture into 2x 20cm round greased & lined cake tins & bake for 55 min or until cooked when tested with skewer.
Allow cakes to cool.
To make chocolate icing, place the cream & extra cocoa in saucepan over low heat & stir until smooth.
Add chocolate & butter & stir till smooth.
Place mixture in bowl & refrigerate until cold.
Beat icing with electric mixer until light & fluffy.
Spread icing over tops of both cakes & place one cake on top of the other.
Keep cool until serving.
Serve with berries.
Also good for cupcakes - makes about 24; only cook for about 30 min.
Serves 12
300g butter, chopped
3 cups brown sugar
4 eggs
1 cup hazelnut meal or almond meal
1 cup milk
2 cup plain flour
2 tsp baking powder
1 cup cocoa powder
fresh berries to serve
chocolate icing
1 cup (single) cream
1/2 cup cocoa powder, extra, sifted
400g dark chocolate, chopped
150g butter
Preheat oven to 160°C.
Place butter & sugar in bowl of electric mixer & beat until light & creamy.
Add eggs & beat well.
Add hazelnut meal & milk, sift over flour, baking powder & cocoa & mix until combined.
Spoon mixture into 2x 20cm round greased & lined cake tins & bake for 55 min or until cooked when tested with skewer.
Allow cakes to cool.
To make chocolate icing, place the cream & extra cocoa in saucepan over low heat & stir until smooth.
Add chocolate & butter & stir till smooth.
Place mixture in bowl & refrigerate until cold.
Beat icing with electric mixer until light & fluffy.
Spread icing over tops of both cakes & place one cake on top of the other.
Keep cool until serving.
Serve with berries.
Also good for cupcakes - makes about 24; only cook for about 30 min.
Saturday, October 03, 2009
A Vegetarian Feast for Four!
Garlic & Sage Marinated Antipasto
6 artichoke hearts, halved & well drained
200g green & black olives
200g cherry tomatoes, halved
4 tbsp fruity olive oil
15 sage leaves
3 cloves garlic, sliced
cracked black pepper
2 tbsp white wine vinegar
150g fetta cheese, sliced
crispbread biscuits or crusty bread, to serve
Combine artichokes, olives & tomatoes.
Place oil & sage in small saucepan over medium heat & cook for 1 min.
Add garlic & pepper & cook for further 2 min or until sage is crisp.
Remove from heat & stir through vinegar.
Pour over artichoke mixture & stand for 5 min before serving with fetta & bread.
Simple Leek & Ricotta Tarts
500g fresh ricotta cheese
1/4 cup grated parmesan cheese
2 eggs
600g ready-prepared puff pastry
1 leek, trimmmed & finely sliced
45g butter, melted
2 tsp thyme leaves
sea salt & cracked black pepper
Preheat oven to 180°C.
Place ricotta, parmesan & eggs in bowl & whisk until smooth.
Roll out pastry on lightly floured surface until 3mm thick.
Alternatively, defrost pastry sheets & use lightly beaten egg to "stick" sheets together to get required thickness.
Cut into 4 x 15cm squares & place on baking trays lined with non-stick paper.
Spread ricotta mixture over pastry squares leaving 2cm border.
Place leek on top of ricotta mixture & brush with butter.
Sprinkle with thyme, salt & pepper & bake for 25-30 min or until leek is golden.
Serve with fennel & parsley salad (below).
Fennel & Parsley Salad
4 baby fennel, trimmed & thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup orange juice
2 tbsp olive oil
1 tbsp seeded mustard
sea salt & cracked black pepper
Place fennel & parsley in serving bowl & toss to combine.
Place orange juice, oil, mustard, salt & pepper in another bowl & whisk to combine.
Pour over salad & serve with tarts (above).
Raspberry-Spiked Chocolate Brownies
Makes 16
200g dark chocolate, chopped
250g butter
1 3/4 cups brown sugar
4 eggs
1 1/3 cups plain flour
1/4 tsp baking powder
1/3 cup cocoa, sifted
1 1/2 cup raspberries, fresh or frozen (no need to defrost)
Preheat oven to 180°C.
Place chocolate & butter in small saucepan over low heat & stir until melted & smooth.
Place in bowl with sugar & eggs.
Sift over flour, baking powder & cocoa & mix to combine.
Pour into 23cm greased square cake tin lined with non-stick baking paper.
Top mixture with raspberries & bake for 30-35 min or until set.
Serve warm or cold with thick cream or vanilla ice cream.
And a good breakfast smoothie...
Raspberry Yoghurt Smoothie
Makes 4
2 cups cranberry juice
2 cups vanilla yoghurt
2 cups frozen raspberries
1 tsp vanilla extract
4 tbsp honey
Roughly blend all ingredients together & serve in chilled glasses. Too easy!
Garlic & Sage Marinated Antipasto
6 artichoke hearts, halved & well drained
200g green & black olives
200g cherry tomatoes, halved
4 tbsp fruity olive oil
15 sage leaves
3 cloves garlic, sliced
cracked black pepper
2 tbsp white wine vinegar
150g fetta cheese, sliced
crispbread biscuits or crusty bread, to serve
Combine artichokes, olives & tomatoes.
Place oil & sage in small saucepan over medium heat & cook for 1 min.
Add garlic & pepper & cook for further 2 min or until sage is crisp.
Remove from heat & stir through vinegar.
Pour over artichoke mixture & stand for 5 min before serving with fetta & bread.
Simple Leek & Ricotta Tarts
500g fresh ricotta cheese
1/4 cup grated parmesan cheese
2 eggs
600g ready-prepared puff pastry
1 leek, trimmmed & finely sliced
45g butter, melted
2 tsp thyme leaves
sea salt & cracked black pepper
Preheat oven to 180°C.
Place ricotta, parmesan & eggs in bowl & whisk until smooth.
Roll out pastry on lightly floured surface until 3mm thick.
Alternatively, defrost pastry sheets & use lightly beaten egg to "stick" sheets together to get required thickness.
Cut into 4 x 15cm squares & place on baking trays lined with non-stick paper.
Spread ricotta mixture over pastry squares leaving 2cm border.
Place leek on top of ricotta mixture & brush with butter.
Sprinkle with thyme, salt & pepper & bake for 25-30 min or until leek is golden.
Serve with fennel & parsley salad (below).
Fennel & Parsley Salad
4 baby fennel, trimmed & thinly sliced
2 cups flat-leaf parsley leaves
1/4 cup orange juice
2 tbsp olive oil
1 tbsp seeded mustard
sea salt & cracked black pepper
Place fennel & parsley in serving bowl & toss to combine.
Place orange juice, oil, mustard, salt & pepper in another bowl & whisk to combine.
Pour over salad & serve with tarts (above).
Raspberry-Spiked Chocolate Brownies
Makes 16
200g dark chocolate, chopped
250g butter
1 3/4 cups brown sugar
4 eggs
1 1/3 cups plain flour
1/4 tsp baking powder
1/3 cup cocoa, sifted
1 1/2 cup raspberries, fresh or frozen (no need to defrost)
Preheat oven to 180°C.
Place chocolate & butter in small saucepan over low heat & stir until melted & smooth.
Place in bowl with sugar & eggs.
Sift over flour, baking powder & cocoa & mix to combine.
Pour into 23cm greased square cake tin lined with non-stick baking paper.
Top mixture with raspberries & bake for 30-35 min or until set.
Serve warm or cold with thick cream or vanilla ice cream.
And a good breakfast smoothie...
Raspberry Yoghurt Smoothie
Makes 4
2 cups cranberry juice
2 cups vanilla yoghurt
2 cups frozen raspberries
1 tsp vanilla extract
4 tbsp honey
Roughly blend all ingredients together & serve in chilled glasses. Too easy!
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