This Week’s Recipe: Spinach and Ricotta Filo Pie

Why Spinach and Ricotta Pie?

I love a meal that is simple to make, yet when I eat it, tastes a lot more complex. This pie does exactly that.

Firstly, I love filo pastry, unlike all other pastries this one is dead easy to use and work with, and better yet it always comes out perfectly – crisp, golden, buttery and flaky.

Secondly, I always feel healthier knowing I am eating spinach and garlic (even if it is mixed with cheese and encased in pastry).

Lastly, it comes back to the complexity – as a child, I had a Greek next door neighbour and remember being fed Spanakopita when I went over to play. Even as a child I was fascinated by food and thought these small cheese and spinach filled triangles very technical and exciting.

When I eat spinach and ricotta filo pie, I cant help think about the triangle Spanakopita I ate as a child and think of the work and love that went into making them.

Ingredients

2 bunches English spinach
2 tablespoons olive oil
4 garlic cloves, finely chopped
250g ricotta
1egg
2 tablespoons freshly grated Parmesan
1 tablespoon dill, chopped finely
2 tablespoons pinenuts
1 teaspoon lemon zest
Salt
Pepper
Nutmeg, freshly grated
4 tablespoons butter, melted
12 sheets of filo pastry

Preheat oven to 180° Celsius. Remove the stalks from the spinach and wash thoroughly in plenty of water. Drain and chop roughly.

In a large saucepan heat 2 tablespoons of olive oil and add the spinach. Toss until the leaves start to wilt and take off the heat allowing the spinach to cool and drain in a colander.

Once cool, squeeze out any excess liquid and place in a large bowl along with the ricotta, parmesan, garlic, dill, pinenuts, egg and freshly grated nutmeg. Season with plenty of salt and pepper and mix until well combined.

Brush the bottom and sides of a 25x13cm (13x9 inches) sandwich tin with a little melted butter. Arrange 2 filo sheets lengthwise along the base of the tin making sure to have a little overhanging at the edges. Brush with butter and lay 2 more sheets in the opposite direction to the previous layers also making sure to have a little over hanging. Continue until all pastry is used.

Spoon the spinach mixture onto the filo pastry and fold the overhang in alternating layers until the top of the pie is completely covered. Brush with a little more butter and bake for 20-30 minutes or until the top is golden.

Serves 8
Bon Appetite

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Make your own...Chocolate truffles

It is proven that chocolate can cheer you up and this recipe for chocolate and peanut brittle truffles is the sure way to make you and friends feel that little bit better.

Even better, the effort it takes to make them cancels out any guilt you might feel when you eat them. The result: pure happiness all around.

Ingredients
165g caster sugar
1/4 cup water
50g shelled salted peanuts
125ml cream
20g butter
300g dark chocolate (not cooking chocolate), grated or chopped finely
Cocoa powder for rolling the truffles in

Method

To prepare the peanut brittle, combine the sugar and water in a saucepan and stir over low heat until the sugar has dissolved. Increase heat and boil, without stirring, until mixture is a caramel colour. Remove from the heat and, when bubbles subside, carefully stir in the nuts. Pour onto a greased baking tray, cool, break into pieces and grind finely in a food processor.

For the chocolate, in a large saucepan add the cream and butter. Bring to the boil and toss in all the chocolate, take off the heat and stir until melted. If the chocolate doesn’t all melt return the saucepan to a low heat for a few minutes.

Allow the chocolate to cool for 10 minutes before stirring through the peanut praline. Allow the chocolate to cool further and set at room temperature.

When it is firm remove about 1 teaspoon of mixture and roll between your hands. (I use a melon baler that I have warmed in hot water).

Repeat until you have worked your way through the whole mixture, making sure to clean your hands as you go.

Roll each truffle in cocoa and serve at room temperature. If the weather happens to be hot keep your truffle in the refrigerator.

Makes 40 depending on the size.

This Week’s Recipe: Stuffed Capsicum

Why Stuffed Capsicum?

One of my dad’s favourite meals to make our family when I was younger, this recipe is neither innovative nor unique.

Instead this simple dish speaks only of the flavours put into it. A succulent filling of mince and rice that is seasoned and tender by the sweetness of the capsicums and the gentle cooking method.

Although simple this recipe is one that always warms my heart.

Ingredients
6 medium sized capsicums
250g pork mince
250g veal mince
1 large onion, chopped finely
4 tablespoons rice
1 440ml can tomato soup
2 tablespoons tomato paste
1 tablespoon butter
1 egg
Water
Salt
Pepper

Method
Preheat oven to 160°C/180°C fan forced. Melt the butter in a frying pan over medium heat and cook the onions for 8 minutes or until they are translucent. Add the rice and enough water to cover the mixture by 1 cm. Simmer for 10 minutes while continuing to stir. Remove from the heat and allow to cool, allowing any left over liquid will soak into the rice.

In the meantime slice the tops of the capsicum, about 2-3 cm down from the top and scoop out the seeds.

In a large bowl mix the mincemeat with the egg, tomato paste and rice mixture. Season with plenty of salt and pepper and stuff into the capsicums and cover the tops of the capsicums.

Place in an ovenproof dish and cover with tomato soup.

Bake for 35-50 minutes or until the capsicums are soft and the sauce is thickened.

Serves 6

Bon Appetite

Make your own...Quiche Lorraine

Savoury custard baked in a pastry shell, the quiche is a French classic that screams simple elegance. An egg and cream custard creates a satin smooth filling while a buttery pastry crust gives the perfect balance of texture.

Originating in Alsace – Lorraine, Quiche Lorraine is by far the most famous and popular. Flavoured with bacon lardons, cheese and nutmeg this quiche is perfect for any meal.


Ingredients
Frozen shortcrust pastry
4 egg yolks
300 ml cream
120g bacon
1 tablespoon butter
120g grated cheese, such as cheddar or Gruyere
Nutmeg, grated
Salt
Pepper

Preheat oven to160°C (fan forced) and line a 20cm pastry tin with the pastry. Prick the bottom with a fork and blind bake for 15 minutes, or until the pastry appears dry on the bottom.

In the mean time chop the bacon into a fine cube and melt the butter over a medium heat in a large fry pan. Sauté the bacon for 5 minutes or until it is crispy and remove from the heat.

Whisk the egg yolks in a bowl, add the cream and whisk to combine. Season with a little salt (remember the bacon will be quite salty), pepper and plenty of nutmeg. Arrange the cheese and bacon on the base of the pastry case and pour over the cream mixture. Bake for 30 minutes or until the custard is golden and just set.

Serve immediately.
Serves 4-6

Bon Appetite

This Week’s Recipe: Crumpets

Why Crumpets?

An Anglo Saxon breakfast invention that – yes – you can make yourself!

Crumpets are a favourite weekend breakfast food of mine, served hot, smothered with butter and a little honey. Similar to pikelets, crumpets have a spongier texture and a characteristic honeycomb pattern created by the addition of yeast and sometimes baking powder.

While delicious and comforting, crumpets are not much more difficult to make than pancake simply with a longer resting time (which can be well spent reading the newspaper before other family members get their hands on it).

Taste wise, unlike store bought crumpets, these distinctively characteristically honey comb covered, spongy ‘cakes’ have a heavier texture and far better taste, as the smell when cooking them will testify.

Serve them warm or refrigerate and toast later.

Ingredients
10g dried instant yeast (7g fresh yeast)
225g plain flour
180ml warm water
1 teaspoon salt
1 teaspoon caster sugar
2 tablespoons butter

Method
Mix the yeast with a few tablespoons of the warm water and stir it around until it dissolves. Add the sugar and salt and leave the yeast for about 5 minutes in a warm place or until it starts to look foamy.

Sift the flour and whisk about two-thirds of the remaining water into the flour then add the yeast. The mixture should be thicker than pancake batter, but pour quite easily - add more water if necessary.
Cover and leave in a warm place for 20 minutes or until the mixture doubles.

After the mixture has doubled heat a non-stick frying pan gently. Use crumpet* or egg rings and grease each lightly with butter. Melt a little butter in the pan and swirl it around evenly. Put the rings in the pan and spoon enough batter to fill each one about half-full (about 1cm high).

Cook slowly on a low heat for 3-4 minutes, or until small holes appear and the tops of the crumpets start to look dry. Lift off the rings, turn the crumpets over and cook for another minute or until they are golden.

Serve immediately with butter and your choice of condiment or refrigerate them for up to 1 week and warm them in the toaster.

*Crumpet rings are similar to egg rings but 10cm in diameter and are 2cm in height.

Makes 8-16, depending on ring size.
Bon Appetite

Make your own...Tzatziki

Tzatziki is a Greek appetiser that is great on its own or served as an accompaniment to many dishes.

Tzatziki is predominantly made with yoghurt, cucumber, garlic and salt with variations including mint, lemon juice, olive oil and other herbs.

While the name is Greek, this style of appetiser appears in many different types of cuisine, from Middle Eastern, Indian and Bulgarian.

Its popularity is clear, as this side dish is the perfect addition to many meals. The acidity of natural yoghurt cuts back the fattiness of some meats, such as souvlaki, while the cucumber and mint calm down the heat in spicy dishes such as curries. On its own it is delicious served with breads and vegetables.

Ingredients
1(140g) Lebanese cucumber (or a seedless variety)
200g Greek style yoghurt
1 garlic clove, finely chopped
1 tablespoon finely chopped mint
Salt
Pepper

Method
Coarsely grate the cucumber and place in a clean tea towel. Wrap the cucumber up in the tea towel and squeeze out any excess liquid.

Place the cucumber in a large bowl and combine with the yoghurt, garlic and mint.

Season with salt and pepper and serve.
Makes 1 1/2 cups.
Store in refrigerator for up to 10 days.

This Weeks Recipe: Lemon Impossible Pie

Why Lemon Impossible Pie?

This fantastic dessert shows just why you cant beat a classic. Its unique name comes from ever-simple ingredients and method that while baking, transform into a dessert that one would think near impossible.

A runny batter of eggs, butter, milk, flour, sugar, coconut and lemon zest are poured into a pie tin, however what emerges from the oven is a three-layered pie. A pastry like bottom layer forms as the flour and butter sink; the centre becomes a beautifully lemon scented custard; and a golden brown coconut topping creates the perfect crust.

Ingredients
75g (1/2 cup) plain flour, sifted
220g (1 cup) caster sugar
60g (3/4 cup) desiccated coconut
4 eggs
125g butter, melted (plus extra to grease)
20g (1/4 cup) flaked almonds
500ml (2 cups) milk
Zest of 1 lemon

Method
Preheat oven to 160°C fan forced/ 180°C and grease a 24cm deep pie dish.

In a large bowl combine the flour, sugar, coconut, eggs, butter and lemon zest. Gradually add the milk, stirring until well combined.

Pour into the pie dish and bake for 35 minutes. Remove from the oven and sprinkle with almonds, returning to the oven for 10 minutes.

Allow to cool for 5 minutes before serving. Will keep in the refrigerator for up to 2 days.

Serves 8
Bon Appetite

Make your own...Chicken Stock

One of the first things that I learnt at culinary school is still the one lesson I am most grateful for. The reason being, is that the key to all fantastic sauces, soups and braises is a great stock.

I remember being hounded by one of my sous chefs for not keeping a close enough eye on the stock during lunch service (a stock that was over 40 litres and by this stage had been simmering for at least 20 hours).

At home I never go to such extremes but do agree that the taste you get from a homemade stock just can’t be beaten.

Generally I make either a vegetable or chicken stock regardless of whether I am cooking with vegetables, poultry, seafood or meat.

Stocks can be made in advance and frozen for up to 2-3 months.

What I like to do is reduce a stock 2/3 more than I would need to and freeze it making a concentrated version that doesn’t take up to much room in the freezer and can be diluted when used.

The recipe below is for a standard stock. To make my concentrated version simply strain and continue to reduce until 1/3 liquid remains, cool and freeze.

Ingredients
1 small organic chicken or 1.5 kilograms of chicken carcasses
1/2 bulb of garlic
2 stalks celery, cut in half
2 onions, whole with the skin left on
2 carrots cut in half
1 leek, washed and cut in half
2 dried bay leaves
5 fresh sprigs thyme
5 fresh sprigs parsley
5 whole peppercorns

Method
In a large heavy based pot place the chicken, vegetables, herbs and peppercorns. Cover with cold water and bring to the boil over a medium heat. Once boiling, reduce the heat to a simmer and skim of any scum with a large ladle.

Continue to simmer for 2 hours, skimming if necessary, and topping up with cold water if it reduces too far.

Strain the stock with a fine sieve or a in a colander lined with a clean tea towel. Allow to cool for 30 minutes before refrigerating.

Chicken stock will keep in the refrigerator for 4 days or can be frozen for up to 2-3 months.

Makes 1.5 litres

This Week’s Recipe: Lemon Risotto with Burnt Almond and Sage Butter.

Why Lemon Risotto?

Someone wise once told me that when you are feeling down and that the world is against you, don’t focus all your energy on why you are sad but simply focus time each day where you are happy for just 5 minutes.

Looking back at all those minutes spent being happy, one can only agree that it is a life well spent.

Risotto is my ultimate comfort food and when I think about it, brings me not simply five minutes of pure happiness but thirty-five!

Twenty minutes are spent simply enjoying continuously stirring. Focusing energy on this somewhat mindless activity makes all life’s’ worries seem to disappear. The other fifteen are spent enjoying (with a huge smile) the fruits of my labour.

This risotto has a fresh citrus tartness that is balanced by the creaminess of the rice and Parmesan. The burnt almond and sage butter add further nutty creaminess while creating a bit of texture.

Ingredients
2 shallots, finely chopped
1 celery stalk, finely chopped
60g unsalted butter
1 tablespoon olive oil
300g risotto rice (I prefer Vialone Nano)
1 litre vegetable stock (store bought is fine)
Zest and juice of 1 lemon
1/3 cup (4 tablespoons) freshly grated Parmesan
1/3 cup (4 tablespoons) cream
6 sage leaves
1/3 cup (4 tablespoons) flaked almonds
Salt
Pepper

Method
Heat 20g of butter and olive oil in a wide saucepan, add the shallots, celery and a pinch of salt and cook for 5 minutes on a medium heat until soft. Mix in the rice and stir to coat all the grains in the butter and oil.

Pour a ladle of stock into the rice and continue to stir until the stock is absorbed. Add another ladle and stir again. Continue to do this until the rice is cooked until al dente (the grain should have a slight bite to it).

In the meantime mix the lemon zest, juice, cream, Parmesan and pepper together in a small bowl.

When the risotto is al dente and the stock is absorbed turn the heat down to low and while stirring add the lemon cream mixture. Cook for 1 minute and take off the heat.

In a small saucepan over a high heat, melt the rest of the butter with the almonds and sage leaves. Cook for 3 minutes or until the almonds are brown, the leaves are crispy and the butter is nutty brown.

Immediately pour over the risotto and serve.

Serves 2 as a main or 4 as a starter.

Bon Appetite