Butter lettuce and orange salad with a citrus and parmesan dressing

Ingredients

Large bowl butter lettuce
2 oranges, diced
2 avocados, thinly sliced
¼ cup chopped parsley
3 spring onions, finely sliced
½ cup toasted sunflower seeds to garnish

Dressing:

½ cup olive oil
2 tablespoons grated parmesan cheese
Zest and juice of 1 orange
1 tablespoon finely chopped red onion
1 tablespoon white wine vinegar
Salt and pepper to taste

Method

Arrange salad ingredients in a large bowl.
Whisk dressing ingredients together and pour over salad.
Toss gently. Garnish with sunflower seeds.

Roasted potatoes and Jerusalem artichokes with homemade herb mayo

Ingredients

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

Mayonnaise:

3 egg yolks (room temp)
2 teaspoons Dijon mustard
300ml sunflower oil
½ lemon, juiced
1 teaspoon honey
Salt and pepper to taste
Chopped herbs(parsley, chives,tarragon)

Method

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.

Mayonnaise:

Combine egg yolkes and mustard into the food processor. Pulse for 30 seconds. SLOWLY add oil in a slow steady stream. Add  honey, lemon juice, salt and pepper. Pulse briefly.  Adjust seasoning and serve in small bowls with potatoes.

Spanakopita – spinach pie

Ingredients

6 large leaves silverbeet, washed and chopped finely
4 spring onions, finely chopped
200g feta cheese
200g ricotta cheese
3 tablespoons grated parmesan cheese
4 eggs, lightly beaten
3 tablespoons chopped parsley
10 sheets filo pastry
Olive oil spray
Toasted sesame seeds to garnish

Method

Preheat oven to 180.

In a large mixing bowl combine silverbeet,spring onions, feta, ricotta, parmesan, eggs and parsley. Mix well.  Cover filo pastry with a clean, damp tea towel. Spray an ovenproof dish and lay down the first sheet of filo. Lay down 4 more sheets, spraying in between each layer.  Pile the spinach mixture on top of the filo and spread evenly. Layer 5 more sheets of sprayed filo over the mixture. Tuck in the edges and sprinkle with sesame seeds. Bake for 30 minutes, until top is crisp and golden.

Allow to rest for 10 minutes. Cut into squares and serve.

Mini Rhubarb and Coconut Crumbles

Ingredients

20 stalks rhubarb chopped into bite sized pieces
2 tablespoons sugar
Zest and juice of 1 orange
1 tablespoon water

topping:
1 cup self raising flour
2/3 cup brown sugar
1/2 cup rolled oats
2 cups shredded coconut
150g butter, softened
1 teaspoon cinnamon
Cinnamon sugar to sprinkle

Method

Preheat oven 180°.

Place rhubarb, sugar, zest and juice of orange and  water into a pan and cook on a medium heat for 5-10 minutes stirring frequently. Spoon evenly into ramekins.

Topping:

Combine flour, brown sugar, coconut, oats and butter to make topping.  Spread evenly over fruit.  Sprinkle with cinnamon sugar.

Bake for 15 minutes, until crumble is crunchy.

Homemade custard

Ingredients

2 cups milk
2 cups cream
2 teaspoons vanilla extract
8 egg, yolks
2/3 cup caster sugar
2 tablespoons cornflour

Method

Heat milk, cream and vanilla in a saucepan over a medium heat. Simmer but do not allow to boil.  In a large bowl whisk egg yolks, caster sugar and cornflour until well combined.  Pour warm milk over egg mixture whisking continuously until smooth.  Return mixture back into pot and stir constantly with a wooden spoon until mixture thickens.

Serve with compot.