Hi Everyone, hope you have had a happy week trying out some new recipes.

This week we have gone vegetarian much to the displeasure of the MAV.  Seriously… who doesn’t like a good spinach pie??  Yes, yes, I know it can at times be a little bland and the meat lovers in your house may not appreciate it, but hey why not live on the wild side and give it a go.  Anyway this recipe is an adaptation of my own and is one of those things you can throw together at the last minute having prepared the filling earlier.  A couple of key things here – you must drain (or squash) all the liquid from the spinach once steamed otherwise you will send the pastry soggy.

Until next week,

From my table to yours with love.

Spinach Pie

This delicious pie should not be assembled until you are ready to cook it as it will go soggy

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Ingredients Method Notes

Ingredients

  

• 1 bunch silverbeet leaves only
• 1 pkt baby spinach leaves
• 250 g cottage cheese I used chive and onion flavour
• 1/2 C parmesan cheese grated
• 2 leeks white part only - sliced thinly
• 180 g fetta crumbled
• 1 tsp nutmeg
• 3 eggs lightly beaten
• S & P
• Filo pastry
• 1 tbsp pine nuts

Method

 

1. Fry the leek and the pine nuts in a tablespoon of oil until leek is soft and pine nuts are coloured
2. Steam silverbeet adding the baby spinach towards the end. Drain and squeeze out all the water
3. Add the spinach to the leeks with nutmeg, cheeses and whisked eggs. Season with S & P
4. Layer ten sheets of filo over an oiled pie plate in a criss cross pattern. Fill the centre with the spinach mixture, folding the pastry over the mixture completely to create a rustic pie. Spray or brush with oil.
5. Bake at 180 degrees for 1¼ hours

Notes

Source: Pie - my own recipe & salad from Women's Weekly Cooking for Friends Pg. 111

Roast Pumpkin & Beetroot Salad

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Ingredients Method Notes

Ingredients

  

• 1 c green wheat freekah or brown rice or pearl barley
• 2 tbsp olive oil
• 1 tsp ground coriander
• 800 g pumpkin cut into thick wedges
• 4 medium beetroots peeled, cut into 2cm pieces
• 50 g rocket leaves
• 1/2 c cashews roasted
• mustard cress to garnish
• 1 tbsp lemon grass finely chopped
• 3/4 c greek yoghurt
• 1 tbsp lime juice
• 1 tsp ginger finely grated
• 1/2 tsp sea salt

Method

 

1. Preheat oven to 180° (160° fan forced). Line two baking trays with baking paper
2. Cook the freekah (rice or barley) according to instructions and allow to cool. Fluff with a fork.
3. Meanwhile, place the oil in a large bowl and add the ground coriander and season well with sea salt and freshly ground black pepper. Add the pumpkin pieces and toss to coat, then transfer to one of the prepared trays.
4. Add the beetroot to the bowl and toss in the remaining oil . Transfer to the other prepared tray. Roast the beetroot and the pumpkin in the over for 40 minutes.
5. Combine all ingredients in a bowl or jug.
6. Arrange the freekah (or rice/barley), rocket, beetroot and pumpkin on a serving plate, drizzle with dressing and top with the cashews and the cress.

Notes

Source: Sunday Magazine

Apple Bavarois with Burnt Honey Syrup

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Ingredients Method

Ingredients

  

• 1 tbsp gelatine powder
• 3 granny smith apples peeled, cored and roughly chopped
• 1/2 c castor sugar
• 4 egg yolks
• 1 c milk
• 300 ml thickened cream
• 3/4 c honey
• 5 cloves

Method

 

1. Sprinkle the gelatine powder into ¼ cup of cold water and allow to stand for a few minutes. Place the apples and a few tablespoons of water into a saucepan, cover and simmer for about 10 minutes, until the apples have softened. Remove from the heat and purée with a stick blender or mash with a potato masher, then stir through the gelatine and water mix. Return to medium heat and stir for about a minute until the gelatine has dissolved. Set aside to cool for at least 10 minutes.
2. Whisk the sugar and egg yolks together until they are thick and pale. combine the milk and cream in a saucepan and bring to a simmer (watch carefully), then whisk the milk mixture into the egg mixture. Transfer the combined mixture back into the saucepan and stir over low heat for a few minutes, until the custard coats the back of a spoon.
3. Combine the apple mixture and the custard. Divide evenly among 8 ramekins and refrigerate for a least 4 hours, until set.
4. Combine the honey and cloves in a small saucepan and simmer for about 10 minutes, until the honey turns a deep amber colour. Remove from the heat and stir through a teaspoon of cold water if the honey is a little too thick
5. The serve, turn out the bavarois and drizzle with a little honey syrup.