Tortellini With Tomato And Cream Sauce
Serves 4
Ingredients:
- 50g unsalted butter
- 1 small onion, very finely chopped
- 1 stick celery, very finely chopped
- 400mL tomato puree
- teaspoon caster sugar
- 150mL crme fraiche
- Salt and black pepper
- 600g fresh spinach and ricotta tortellini
- Freshly grated Parmesan to serve
Method:
1. Place the butter, onion, celery, tomato puree and sugar in a heavy-based saucepan and bring to the boil. Reduce the heat and simmer, uncovered, for 30 minutes or until the vegetables have softened and the sauce thickened.
2. Spoon in the crme fraiche, season and bring to the boil, stirring. Simmer for 1 minute, then add more salt and pepper if necessary.
3. Bring a large saucepan of salted water to the boil, add the pasta and cook for 2-3 minutes or until just firm in the centre (al dente), then drain. Transfer to a warmed serving bowl and pour over the sauce. Serve with Parmesan.
Tomato, Mustard And Brie Tart
Serves 4
Ingredients:
- 175g plain white flour
- Sea salt
- Freshly ground black pepper
- 75g butter, diced
- cup milk
- 2 medium egg yolks
- 1 clove garlic, crushed
- 1 tablespoon wholegrain mustard
- 50g aged Cheddar, grated
- 4 ripe tomatoes, sliced
- 125g Dutch Brie, thinly sliced
For The Herb Oil
- 1 tablespoon fresh basil, finely shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh coriander, finely chopped
- 2 tablespoons extra virgin olive oil
Method:
1. Sift the flour and a pinch of sea salt into a bowl, then rub the butter in, using your fingertips, until it resembles fine breadcrumbs. Add 2 tablespoons of cold water and mix to a dough. Cover and refrigerate for 20 minutes. Use the pastry to line a deep 20cm metal flan tin and chill for 10 minutes.
2. Preheat the oven to 190C. Line the pastry with baking paper and baking beans, then bake blind for 10-12 minutes. Carefully remove the paper and beans and bake the pastry for a further 5 minutes. Set aside, then reduce the oven temperature to 180C.
3. In a jug, beat together the milk, egg yolks and garlic and season to taste. Spread the mustard over the base of the pastry and sprinkle over the Cheddar. Arrange the tomatoes and Brie on top and pour over the egg mixture. Cook for 30-35 minutes, until just set and golden. For the herb oil, mix all the ingredients together and drizzle over the tart. Serve warm.
Stir-Fried Vegetables
Serves 4
Ingredients:
- 2 tablespoons vegetable oil
- 5cm piece root ginger, peeled, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons dry sherry
- 1 yellow capsicum, deseeded and chopped into 2.5cm pieces
- 1 red capsicum, deseeded and chopped into 25mm pieces
- 2 medium carrots, peeled and thinly sliced on the diagonal
- 350g broccoli, cut into 25mm florets and stalks thinly sliced
- 300g brown cap mushrooms, wiped and thickly sliced
- 2 tablespoons soy sauce
- 8 spring onions, cut into 1cm diagonal slices
Method:
1. Heat a large wok or heavy-based frying pan over high heat for 1 minute. Add the oil and rotate the wok or pan to coat the base and lower sides.
2. Add the ginger and garlic and fry, stirring, for 30 second. Add the sherry and cook for a further 15 seconds. Add the capsicum and carrots and continue to stir-fry for 5 minutes or until the vegetables start to soften.
3. Add the broccoli, mushrooms and soy sauce and fry, stirring, for3 minutes or until all the vegetables are just tender. Add the spring onions and stir-fry for 1 minute. Serve straight away.
Spinach Soufflé
Serves 4
Ingredients:
- 450g fresh spinach
- 25g butter
- 1 tablespoon finely grated Parmesan
- 25g plain flour
- 1 cup milk
- 4 medium eggs, separated, plus 1 extra egg white
- 100g aged Cheddar, finely grated black pepper
- Large pinch of ground nutmeg
Method:
1. Rinse the spinach, remove any coarse stalks or leaves and place in a large saucepan. Cover and cook over a low heat for 4-5 minutes or until it has wilted. Drain and squeeze out any excess water. Chop roughly and set aside.
2. Preheat the oven to 190C. Butter a 1 litre, 18cm souffle dish, sprinkle with Parmesan and set aside. Gently heat the butter, flour and milk in a pan, whisking continuously, until the sauce boils. Simmer for 3 minutes, stirring. Transfer to a large bowl, add the spinach and mix well. Gradually beat in the egg yolks and 75g of the Cheddar, then season with pepper and nutmeg. Whisk the egg whites in a clean dry bowl unti stiff (this is easiest with an electric whisk), then fold into spinach mixture.
3. Spoon the mixture into the prepared dish and sprinkle with the remaining Cheddar. Bake for 30 minutes or until well risen and lightly set.
Rice And Apricot Pilaf
Serves 4
Ingredients:
- 3 tablespoons oil or butter
- 1 large onion, finely chopped
- 1 cups rice
- 3 cups hot water
- Salt and freshly ground pepper
- 2 tablespoons parsley, finely chopped
- 2 tablespoons lemon juice
- 200g dried apricots
- 2 tablespoons seedless raisins
- 50g almonds, blanched and toasted
Method:
1. In a large saucepan heat oil or butter and fry the onion until pale golden in colour. Add the rice and stir 30 seconds to coat with oil.
2. Add the hot water, salt, pepper, parsley and lemon juice. Cover and simmer for 10 minutes.
3. Stir in the apricots (whole), raisins and almonds and simmer for 5 minutes more. Remove from heat and allow to stand, covered, for 5 minutes before serving. Serve hot with a side salad.
Penne With Capsicum And Mascarpone
Serves 4
Ingredients:
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 2 red onions, chopped
- 1 red, 1 yellow and 1 green capsicum, deseeded and cut into 1cm pieces
- 275g dried penne
- 200g mascarpone
- Juice of lemon
- 4 tablespoons fresh flat-leaf parsley, chopped
- Black pepper
- 4 tablespoons freshly grated Parmesan
Method:
1. Heat the oil in a large frying pan and fry the garlic, onions and capsicum for 10 minutes, stirring frequently, or until the vegetables have softened. Bring a large saucepan of salted water to the boil, add the pasts and cook for 8 minutes or until just firm in the centre (al dente). Drain, set aside and keep warm.
2. Stir half the mascarpone, the lemon juice, parsley and seasoning into the capsicum mixture. Cook for 5 minutes or until the mascarpone melts.
3. Stir the remaining mascarpone into the pasta, then add to the capsicum mixture, tossing together well. Serve with a sprinkling of Parmesan.
