Homemade pastry filled with silverbeet, feta and ricotta

600g flour
11/2 teaspoons salt
41/2 tablespoons olive oil
11/2 cups cold water
2 tablespoons olive oil
15 stalks silverbeet, roughly chopped
9 spring onions, finely chopped
300g ricotta
300g feta, crumbled
Pepper to taste

Preheat oven to 200.
Put flour and salt into food processor and whiz for 1 minute. Mix oil and water together in a jug. Whilst processor is on slowly add oil and water until it sticks together and forms a ball in the machine. Transfer to a floured bench and knead for 2-3 minutes until smooth. Place into a bowl, cover with gladwrap and refrigerate for 2 hours. Use the pastry that has been prepared for you and divide it into 3 equal pieces. Lightly flour bench and roll pastry into a stretched out oval shape (make sure it will fit onto the oven tray.) Spread filling along the pastry in a line as evenly as you can. Wet fingers and dampen borders. Fold pastry over and pinch the sides together to seal.
Pierce the top a few times and drizzle with olive oil. Sprinkle with sea salt and sesame seeds.
Bake for 20 minutes or until pastry is cooked and golden.
Heat oil in a pan and cook silverbeet and spring onions for 5 minutes until silverbeet has wilted. In a bowl combine ricotta and feta. Add silverbeet. Season with pepper and mix thoroughly.
(pastry recipe from Collingwood College – Desley Insall)

Broccoli, egg and pickle salad

2 heads of broccoli cut into small florets
8 hard boiled eggs, chopped
6 pickled cucumbers, cut into pieces
1/2 cup mayonnaise
2 tablespoons chopped parsley
Salt and pepper to taste

Place broccoli into a bowl and cover with boiling water for 5 minutes. Drain and put aside.
In a large bowl, combine eggs, pickles and mayonnaise. Add broccoli and mix to combine.
Season with salt and pepper.
Garnish with parsley.

Pumpkin and chickpea curry

1 tablespoon olive oil or coconut oil
1 onion, finely chopped
2 cloves garlic, chopped
3 teaspoons curry powder
1 butternut, peeled and cut into small pieces
400g can chickpeas, rinsed and drained
400g coconut milk
1 chicken stock cube
1/2 cup water
salt and pepper, to taste
garnish with parsley/corriander

Heat oil and cook onion until glassy.  Add garlic and cook for 1 minute.
Add curry powder and cook for 2 minutes, until fragrant.
Add butternut and chickpeas. Stir. Cook for 5 minutes.
Add coconut milk, crumbled stock cube and water.  Bring to the boil.
Reduce heat, cover and simmer for 15 minutes or until pumpkin is tender.
Season with salt and pepper.
Garnish with herbs and serve.

oven roasted potatoes and Jerusalem artichokes with
homemade mayonnaise

1 kg potatoes scrubbed and cut into bite sized pieces
500g  Jerusalem artichokes peeled and cut into bite sized pieces
¼ cup olive oil
salt and pepper to taste
3 sprigs rosemary
3 egg yolks (room temp)
300ml olive oil
½ lemon, juiced
1 teaspoon honey
Salt and pepper to taste

Preheat oven to 200.
Combine all vegies in large ovenproof dish.  Add oil and toss well to coat. Season liberally with salt and pepper. Toss again.
Loosely cover with foil and bake for 10 minutes.  Remove foil and toss gently. Bake for another 20 minutes or until vegies are crunchy.
Combine egg yolkes and lemon juice. Bamix for 30 seconds. SLOWLY add oil in a slow steady stream. Add  honey. Stir. Adjust seasoning and serve in small bowls with potatoes.

Apple and cinnamon mini muffins

2 cups self-raising flour
1 cup brown sugar
1 teaspoon cinnamon
2 apples, peeled and grated
1 egg, lightly beaten
¾ cup milk
100g butter, melted
Cinnamon sugar to sprinkle

Preheat oven to 180.
In a bowl combine flour, sugar and cinnamon. Mix.
Add apples, egg, milk and butter.
Gently combine together with a fork. Spray mini muffin tins and fill with mixture.
Sprinke with cinnamon sugar and bake for 10 minutes until golden.
Dust with icing sugar.