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Location: Victoria | Spinach & Ricotta Triangles
6 sheets filo pastry
Filling-
250g packet frozen spinach, thawed
150g reduced-fat ricotta cheese
¼ cup finely-grated parmesan cheese
4 green onions, finely sliced
Olive oil
3 tsp sesame seeds
Yoghurt sauce -
200g low-fat plain yoghurt
2 tsp lemon juice
1 small garlic clove, crushed
Preheat oven to 220°C. Line a baking tray with baking paper.
Squeeze moisture from spinach. Place in a bowl. Add ricotta, parmesan and green onions. Mix well, and season with salt & pepper.
Place 1 sheet of filo on workbench. Cut into 4 long strips. Keep remaining pastry sheets covered with a damp tea towel so they don't dry out.
Brush pastry lightly with oil. Place 1 tablespoon of spinach mixture in 1 corner of pastry. Fold diagonally to form a triangle. Continue folding, taking care to retain triangular shape. Place on baking tray. Repeat with the remaining pastry and spinach mixture.
Brush triangle tops with oil. Sprinkle with sesame seeds. Bake for 20 to 25 minutes or until pastry is golden and crisp.
To make yoghurt sauce, combine yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper. Serve warm spinach triangles with yoghurt sauce.
Roasted Vegetable & Cheese Pasties
Pastry -
500g plain flour
½ tsp salt
3 tbsp olive oil
250ml cold water
Filling -
3 x 2cm slices of Jap pumpkin – cut into 1cm pieces
2 carrots – cut into 1cm pieces
2 large potatoes – peeled and cut into 1cm pieces
½ celeriac – peeled and cut into 1cm pieces
70ml olive oil
Sea salt & black pepper
5 shallots – peeled and sliced
3 cloves garlic – finely chopped
2 leeks – trimmed and finely sliced
1 tsp ground fennel
Parsley – chopped
150g grated tasty cheese
1 egg – lightly beaten
100g ricotta
1 egg, beaten with 1 tbsp olive oil
Sesame seeds
Preheat oven to 165°C
To make pastry, combine flour, salt, olive oil and water. Knead on a lightly floured surface until smooth. Wrap in plastic wrap and refrigerate for 2 hours.
For filling, combine pumpkin, carrot, potato and celeriac in a baking dish. Add 50ml of olive oil and seasoning. Roast for one hour, turning occasionally. Turn oven off and leave for another hour.
Heat remaining oil in a large saucepan over low heat. Add shallots, garlic and leek and cook until soft. Add fennel and parsley, then add roasted vegetables. Add cheese and beaten egg and stir.
Preheat oven to 200°C
Line a large baking tray with paper. Divide pastry into four pieces (make two slightly larger). Roll larger pieces into 5mm thick ovals. Spread vegetable mixture onto each, scattering ricotta over the top. Roll remaining pastry into ovals, and cover vegetables. Press and twist edges together to seal.
Brush tops with egg/olive oil mixture and sprinkle with sesame seeds and salt & pepper. Bake for 25-30 mins or until golden. Set aside for 10 mins before serving.
Lentil Burgers
1 red onion
2 tsp crushed garlic
2 tsp crushed ginger
1 tbsp olive oil
1 tsp cumin
2 tsp ground coriander
2 tsp breadcrumbs
1 cup red lentils
180g sweet potato
2 cups vegetable stock
Plain flour for dusting
Heat oil and fry onion, garlic, ginger, cumin and coriander. Add the lentils, sweet potato and vegetable stock, and cook until potato and lentils are tender. Leave to cool.
Shape mixture into patties and dust with flour. Cook in shallow oil (3-4 mins each side), or brush with oil and cook under grill.
Falafel
¼ cup cracked wheat
2 cups cooked chickpeas
2 cloves garlic – crushed
½ cup breadcrumbs
1 egg – beaten
½ tsp salt
½ tsp cumin
¼ tsp black pepper
¼ tsp turmeric
¼ tsp coriander
1 tsp chopped parsley
Oil for frying
Soak cracked wheat in hot water for 30 mins. Drain and combine with chickpeas and other ingredients. Chill thoroughly, then shape into small balls. Deep fry until golden brown. Can also cook as for the lentil burgers - brush/spray with a very small amount of oil and cook under the grill.
Stuffed Capsicums
4 medium red capsicums
20g butter
1 stick celery, trimmed, thinly sliced
1 leek, trimmed, thinly sliced
2 garlic cloves, crushed
3 tsp ground cumin
1 tsp ground coriander
400g can brown lentils, drained, rinsed
400g can diced tomatoes
1 tsp vegetable stock powder
⅓ cup fresh flat-leaf parsley leaves, chopped
3 tsp olive oil
Natural yoghurt, to serve
Preheat oven to 180°C.
Line a roasting pan with baking paper. Slice tops from capsicums. Reserve tops. Scoop out seeds and membrane. Stand capsicums in prepared pan.
Melt butter in a non-stick frying pan over medium heat. Add celery and leek. Cook, stirring, for 3 to 5 minutes or until light golden. Add garlic, cumin and coriander. Cook for 1 to 2 minutes or until aromatic. Add lentils, tomatoes, stock powder and 1/2 cup cold water. Reduce heat to low and simmer for 5 to 10 minutes or until sauce thickens. Remove from heat.
Add parsley and season with salt and pepper. Spoon warm lentil mixture into capsicums. Place capsicum tops over filling. Drizzle with oil. Bake for 45 to 50 minutes or until capsicums have softened and skins begin to blister.
Place capsicums on serving plates. Gently lift tops and top each with a dollop of yoghurt. Replace tops and serve. |
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