Serves 8
INGREDIENTS
2 bunches (about1.5 kg) spinach or silverbeet, trimmed*
200g fetta cheese, crumbled
250g ricotta cheese
3 eggs, lightly beaten
2 tablespoons chopped dill
3 tablespoons chopped mint
4 thick shallots, sliced
1 (375g) packet filo pastry
olive oil spray
METHOD
Preheat oven to 180°C. Lightly grease a 20 x 30cm baking dish.
Place spinach in a bowl. Sprinkle lightly with water and cover with plastic. Cook in the microwave for 10 minutes or until wilted*. Cool slightly before squeezing out excess water and chopping roughly.
Combine spinach with remaining ingredients (except for filo and oil). Season well.
Place half the filo sheets in the bottom of the prepared pan, spraying with olive oil spray well in between. Place spinach mixture on top. Top with remaining filo.
Bake for 40 minutes or until golden. Let sit for 5 minutes before slicing.
*Alternatively, you could blanch the spinach in a pot of boiling water, or steam in a steamer.
1.5 kg of untrimmed silver beet will leave you with about 600g of leaves.
Monday, October 6, 2008
Thursday, September 25, 2008
Baked rice pudding
INGREDIENTS
15g butter
½ cup (100g) short-grain rice
2½ cups (625ml) milk
1 cup (250ml) cream
¼ cup caster sugar
Pinch salt
1 teaspoon vanilla extract
Freshly grated nutmeg
METHOD
Preheat oven to 160°C / 140°C fan-forced.
Melt butter in a medium saucepan over medium heat. Add rice and cook, stirring 1 minute to coat rice with butter.
Add milk, cream, sugar and salt and bring just to a boil.
Pour rice and milk mixture into 1.5 litre baking dish; stir in vanilla.
Place dish in a larger baking dish and pour boiling water into larger dish to come half way up the sides of the rice pudding.
Grate fresh nutmeg over surface of rice pudding and transfer to preheated oven. Bake 1½ to 2 hours, stirring every 30 minutes.
15g butter
½ cup (100g) short-grain rice
2½ cups (625ml) milk
1 cup (250ml) cream
¼ cup caster sugar
Pinch salt
1 teaspoon vanilla extract
Freshly grated nutmeg
METHOD
Preheat oven to 160°C / 140°C fan-forced.
Melt butter in a medium saucepan over medium heat. Add rice and cook, stirring 1 minute to coat rice with butter.
Add milk, cream, sugar and salt and bring just to a boil.
Pour rice and milk mixture into 1.5 litre baking dish; stir in vanilla.
Place dish in a larger baking dish and pour boiling water into larger dish to come half way up the sides of the rice pudding.
Grate fresh nutmeg over surface of rice pudding and transfer to preheated oven. Bake 1½ to 2 hours, stirring every 30 minutes.
Tuesday, September 23, 2008
Tzatziki
Ingredients (serves 8)
* 2 x 175g tubs natural no-fat yoghurt
* 2 Lebanese cucumbers, deseeded, grated
* 2 garlic cloves, crushed
* 1 lemon, rind finely grated, juiced
* 1 teaspoon lemon pepper
* 1 teaspoon salt
Method
1. Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, lemon pepper and salt in a bowl. Cover. Refrigerate until required
* 2 x 175g tubs natural no-fat yoghurt
* 2 Lebanese cucumbers, deseeded, grated
* 2 garlic cloves, crushed
* 1 lemon, rind finely grated, juiced
* 1 teaspoon lemon pepper
* 1 teaspoon salt
Method
1. Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, lemon pepper and salt in a bowl. Cover. Refrigerate until required
Potato gratin
Ingredients (serves 8)
* 1.2kg desiree potatoes, peeled, cut into 1-2mm-thick slices
* 2 cloves garlic, finely chopped
* 1 1/2 tsp plain flour
* 1 cup (250ml) chicken stock
* 1 cup (250ml) pouring cream
Method
1. One day ahead: Preheat oven to 170°C. Grease a deep, 7-cup capacity baking dish. Place potatoes and garlic in a large bowl. Season to taste with salt and pepper then toss to combine. Place potatoes, slightly overlapping, in layers in prepared dish. Whisk flour into a small amount of stock then stir in remaining stock and cream and pour over potatoes. Cook for 1 1/2 hours or until potatoes are tender and liquid has thickened. Allow to cool then refrigerate.
2. On the day: Preheat oven to 200°C then bake gratin for 30-40 minutes or until golden and heated through.
* 1.2kg desiree potatoes, peeled, cut into 1-2mm-thick slices
* 2 cloves garlic, finely chopped
* 1 1/2 tsp plain flour
* 1 cup (250ml) chicken stock
* 1 cup (250ml) pouring cream
Method
1. One day ahead: Preheat oven to 170°C. Grease a deep, 7-cup capacity baking dish. Place potatoes and garlic in a large bowl. Season to taste with salt and pepper then toss to combine. Place potatoes, slightly overlapping, in layers in prepared dish. Whisk flour into a small amount of stock then stir in remaining stock and cream and pour over potatoes. Cook for 1 1/2 hours or until potatoes are tender and liquid has thickened. Allow to cool then refrigerate.
2. On the day: Preheat oven to 200°C then bake gratin for 30-40 minutes or until golden and heated through.
Ratatouille
Method
Salt the eggplant, drain in a colander for 1 hour and pat dry.
Heat half of the oil in a large saucepan and briefly saute the eggplant until brown, then add the onion and pepper.
Add the garlic, zucchini and tomatoes. Cook until soft, about 15 to 30 minutes. Serve over rice.
Add the salt, pepper and basil. Sprinkle with cheese and serve
Ingredients
* 1 large eggplant, cubed
* 1/3 cup olive oil
* 1 onion, thinly sliced
* 1 chopped pepper (red or green)
* 2 to 4 crushed garlic cloves
* 4 small zucchini, chopped
* 4 tomatoes, chopped
* salt and pepper to taste
* 1/3 cup chopped basil
* parmesan cheese
Salt the eggplant, drain in a colander for 1 hour and pat dry.
Heat half of the oil in a large saucepan and briefly saute the eggplant until brown, then add the onion and pepper.
Add the garlic, zucchini and tomatoes. Cook until soft, about 15 to 30 minutes. Serve over rice.
Add the salt, pepper and basil. Sprinkle with cheese and serve
Ingredients
* 1 large eggplant, cubed
* 1/3 cup olive oil
* 1 onion, thinly sliced
* 1 chopped pepper (red or green)
* 2 to 4 crushed garlic cloves
* 4 small zucchini, chopped
* 4 tomatoes, chopped
* salt and pepper to taste
* 1/3 cup chopped basil
* parmesan cheese
Thursday, September 4, 2008
Tuesday, August 12, 2008
Chicken and chorizo hot pot recipe
Chicken and chorizo hot pot recipe
Method
Pre-heat oven to 200C.
Use a baking dish that will comfortably hold all the ingredients. Add chicken pieces, sausage, garlic, onion, capsicum, tomato and white wine, season with salt and pepper, toss to mix but arrange chicken pieces skin side up. Add the bay leaves and olives and drizzle over the extra virgin olive oil. Cook in the oven for 1 1/2 hours.
To serve
Serve with crusty bread (or even polenta if you're happy to use another pot).
Serves: 6
Ingredients
* 1 free-range chicken, cut into 8 pieces*
* 1 fresh chorizo or spicy Italian sausage, cut in 1cm pieces
* 1 garlic clove, crushed
* 1/2 onion, thinly sliced
* 1 red and 1 yellow capsicum, cut in thick slices
* 450g can Italian tomatoes, roughly chopped
* 1/4 cup white wine
* Salt and pepper
* 3-4 fresh bay leaves
* Small handful black olives (optional)
* 3 tbsp extra virgin
* olive oil
*To cut the chicken into pieces, first pull the thighs away from the sides and cut through the skin then down through the joint and remove. Cut along the breast bone and then between the rib cage and breast fillet until you can remove the breast with winglet attached through the joint and repeat on the other side. You should now have four pieces. Cut the thigh and drumstick in half through the joint and the breast piece in half so that you end up with eight roughly equal-sized pieces. Your butcher can do this.
Method
Pre-heat oven to 200C.
Use a baking dish that will comfortably hold all the ingredients. Add chicken pieces, sausage, garlic, onion, capsicum, tomato and white wine, season with salt and pepper, toss to mix but arrange chicken pieces skin side up. Add the bay leaves and olives and drizzle over the extra virgin olive oil. Cook in the oven for 1 1/2 hours.
To serve
Serve with crusty bread (or even polenta if you're happy to use another pot).
Serves: 6
Ingredients
* 1 free-range chicken, cut into 8 pieces*
* 1 fresh chorizo or spicy Italian sausage, cut in 1cm pieces
* 1 garlic clove, crushed
* 1/2 onion, thinly sliced
* 1 red and 1 yellow capsicum, cut in thick slices
* 450g can Italian tomatoes, roughly chopped
* 1/4 cup white wine
* Salt and pepper
* 3-4 fresh bay leaves
* Small handful black olives (optional)
* 3 tbsp extra virgin
* olive oil
*To cut the chicken into pieces, first pull the thighs away from the sides and cut through the skin then down through the joint and remove. Cut along the breast bone and then between the rib cage and breast fillet until you can remove the breast with winglet attached through the joint and repeat on the other side. You should now have four pieces. Cut the thigh and drumstick in half through the joint and the breast piece in half so that you end up with eight roughly equal-sized pieces. Your butcher can do this.
Sunday, August 10, 2008
Traditional Pancakes With Maple Syrup Butter & Strawberries Recipe
Classic pancake stack that family memories are made of.
Preparation Time 15 - 45 minutes
Cooking Time 50 minutes
Makes 10
Ingredients
* 300g (2 cups) self-raising flour
* Pinch of salt
* 500ml (2 cups) milk
* 2 eggs
* 60g butter, melted
* Melted butter, extra, to grease
* 2 x 250g punnets strawberries,
* washed, hulled, halved, to serve
* Maple syrup, to serve
Maple syrup butter
* 120g butter, at room temperature
* 1 tbs maple syrup
Method
1. Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in the butter. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
2. Meanwhile, to make the maple syrup butter, use an electric beater to beat the butter in a medium bowl until pale and creamy. Add the maple syrup and beat until well combined.
3. Heat a large non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 9 more batches, with melted butter and remaining batter, reheating pan between batches, to make 10 pancakes.
4. Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve.
Preparation Time 15 - 45 minutes
Cooking Time 50 minutes
Makes 10
Ingredients
* 300g (2 cups) self-raising flour
* Pinch of salt
* 500ml (2 cups) milk
* 2 eggs
* 60g butter, melted
* Melted butter, extra, to grease
* 2 x 250g punnets strawberries,
* washed, hulled, halved, to serve
* Maple syrup, to serve
Maple syrup butter
* 120g butter, at room temperature
* 1 tbs maple syrup
Method
1. Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in the butter. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
2. Meanwhile, to make the maple syrup butter, use an electric beater to beat the butter in a medium bowl until pale and creamy. Add the maple syrup and beat until well combined.
3. Heat a large non-stick frying pan over medium heat. Brush with the extra melted butter to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 9 more batches, with melted butter and remaining batter, reheating pan between batches, to make 10 pancakes.
4. Place pancakes on serving plates. Top with the maple syrup butter and strawberries. Drizzle over maple syrup to serve.
Sunday, June 29, 2008
Pear and Ginger Cake
Ingredients
• 2 tbsp (25 mL) unsalted butter
• 55 g (1/2 cup) ground almonds
• 3 eggs
• 125 mL (1/2 cup) milk
• 400 g (1-3/4 cups) caster (superfine) sugar
• 1 tbsp (15 mL) grated fresh ginger
• 250 g (2 cups) plain (all-purpose) flour
• 2 tsp (10 mL) baking powder
• 3-5 beurre bosc pears, cored and sliced lengthways
• icing (powdered) sugar
Preparation
Preheat the oven to 180C (350F/Gas 4). Butter a round 20 cm (8 in) springform cake tin with 1 tablespoon of butter. Sprinkle in half of the ground almonds and shake them around so that they stick to the buttered cake tin.
Put the eggs, milk, sugar, ginger, flour and baking powder into a food processor or large bowl and process or mix to make a thick batter. Fold the pears into the batter and then spoon the mixture into the cake tin. Sprinkle the top of the batter with the remaining ground almonds and dot with the rest of the butter.
Bake for 1-1/2 hours, check to see if it is cooked through, remove and cool. Dust with icing sugar and serve with whipped cream.
• 2 tbsp (25 mL) unsalted butter
• 55 g (1/2 cup) ground almonds
• 3 eggs
• 125 mL (1/2 cup) milk
• 400 g (1-3/4 cups) caster (superfine) sugar
• 1 tbsp (15 mL) grated fresh ginger
• 250 g (2 cups) plain (all-purpose) flour
• 2 tsp (10 mL) baking powder
• 3-5 beurre bosc pears, cored and sliced lengthways
• icing (powdered) sugar
Preparation
Preheat the oven to 180C (350F/Gas 4). Butter a round 20 cm (8 in) springform cake tin with 1 tablespoon of butter. Sprinkle in half of the ground almonds and shake them around so that they stick to the buttered cake tin.
Put the eggs, milk, sugar, ginger, flour and baking powder into a food processor or large bowl and process or mix to make a thick batter. Fold the pears into the batter and then spoon the mixture into the cake tin. Sprinkle the top of the batter with the remaining ground almonds and dot with the rest of the butter.
Bake for 1-1/2 hours, check to see if it is cooked through, remove and cool. Dust with icing sugar and serve with whipped cream.
Tuesday, June 24, 2008
Rice Pudding
A classic Greek sweet.
Ingredients
* 1.2 litres milk
* 1 cinnamon stick
* Rind of 1/3 of a lemon
* 100g short grain rice, rinsed well in cold water
* 2 egg yolks
* 125g caster sugar
* 3 tbsp flaked almonds, toasted
Method
Bring the milk to the boil with the cinnamon and lemon rind and add the washed rice. Lower the heat and simmer (stirring occasionally) for 30 minutes or until very soft. Mix the yolks with the sugar and stir into the rice, cooking on low heat for a few more minutes. Remove from heat and stir in almonds. Pour into individual bowls and refrigerate until cold.
To serve
We made with star anise instead of cinnamon sticks and omitted the almonds and it was great.
Serves 6-8.
Sunday, May 25, 2008
Dad`s Corned beef
1.5 to 2Kg piece.
Place in a pot in Cold water...barely cover.
Bring to boil & cook slowly simmer to boil.
8 Cloves
.Star anise x2
1 onion / whole
1 carrot/ whole
Celery heads or some celery
Parsley whole not chopped.
1 tablespoon of brown sugar
Half to ¾ cup brown vinegar
Any old excess vegetables such as shallots etc can go in.
Cook half hour per 500 gsm
Can cook an extra 20-30 mins if you think it needs.
Fork should go right through although not too easily when cooked.
When cooked..leave in water overnight...even if you slice some off when hot to eat, place back in water for say overnight.
Get a nice shaped piece with not too much fat
Place in a pot in Cold water...barely cover.
Bring to boil & cook slowly simmer to boil.
8 Cloves
.Star anise x2
1 onion / whole
1 carrot/ whole
Celery heads or some celery
Parsley whole not chopped.
1 tablespoon of brown sugar
Half to ¾ cup brown vinegar
Any old excess vegetables such as shallots etc can go in.
Cook half hour per 500 gsm
Can cook an extra 20-30 mins if you think it needs.
Fork should go right through although not too easily when cooked.
When cooked..leave in water overnight...even if you slice some off when hot to eat, place back in water for say overnight.
Get a nice shaped piece with not too much fat
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