YOUR PER­FECT EASTER MENU

Feed fam­ily and friends with this im­pres­sive, but sim­ple, Easter feast.

Homes+ (Australia) - - CONTENTS -

This de­li­cious se­lec­tion of recipes, in­clud­ing a yummy choco­late dessert, makes light work of feed­ing a hol­i­day crowd.

CHEESE & ONION FILO PAS­TRIES MAKES 30 PREP 30 MINS COOK 30 MINS

2 tbsp olive oil, plus ex­tra to brush 4 red onions, finely sliced

1 tsp dried mint, plus ex­tra to sprin­kle 3 cups grated pecorino

200g haloumi, finely chopped

3 eggs, lightly beaten

ONE Pre­heat oven to 220ºC. Line two bak­ing trays with bak­ing pa­per.

TWO Heat oil in a large fry­ing pan on medium. Cook onion and dried mint, stir­ring, for 10-15 mins, or un­til onion be­gins to caramelise.

THREE In a large bowl, com­bine pecorino, haloumi, egg, cream and fresh mint. Add cooled onion and sea­son to taste.

FOUR Place a half-sheet of filo on a clean work sur­face. Fold in half length­ways. Brush 1/3 cup cream

1/3 cup finely sliced fresh mint 15 sheets filo pas­try, halved length­ways mar­i­nated olives, to serve

with a lit­tle olive oil. Place a heaped tbsp of cheese mix­ture at end clos­est to you, leav­ing a 2cm bor­der. Fold over to form a tri­an­gle, con­tinue to fold un­til end of pas­try. Place on tray. Re­peat with re­main­ing fill­ing, pas­try and oil.

FIVE Brush tops with oil. Sprin­kle with ex­tra dried mint and salt. Bake for 12-15 mins, or un­til golden brown. Serve with olives.

Top tapas Serve these as part of a mezze plat­ter, with mar­i­nated ve­gies and cured meats. 60 MINS

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.