Weekly plan­ner

Sunday Herald Sun - Stellar - - On Sunday -

Pre­heat the oven to 200°C and line a large oven tray with bak­ing pa­per Heat oil in a large fry­ing pan over medium heat, add but­ter, onion, thyme and gar­lic, re­duce to low and cook for 15 min­utes, stir­ring reg­u­larly. Add vine­gar and mus­tard, in­crease to medium-high heat and cook for a fur­ther 2 min­utes or un­til vine­gar has evap­o­rated. Trans­fer mix­ture to a bowl and al­low to cool pas­try leav­ing a 3cm bor­der all around. Place rows of squash and zuc­chini over the onion mix­ture, top with toma­toes, fold bor­ders over, and brush with egg­wash. and driz­zle with ex­tra olive oil. Bake for 25 min­utes or un­til pas­try is golden and veg­eta­bles ten­der.

2 tbs olive oil 1 bunch kale, stalks re­moved, leaves torn 2 leeks, thinly sliced (white and pale- green part) 300g smooth ri­cotta 300g feta, crum­bled 4 eggs, lightly beaten 1 cup each mint and dill 150g but­ter, melted 1 tbs se­same seeds Burnt honey and lemon syrup cup (80ml) honey Juice of ½ lemon ¼ tsp cin­na­mon, ground Heat oil in a fry­ing pan over medium heat, add gar­lic and chilli, fry gen­tly for a minute, then add kale and leek, sea­son and fry for 5-7 min­utes un­til wilted. Trans­fer to a bowl and cool com­pletely. In an­other bowl mix ri­cotta, feta, eggs and herbs, sea­son, then stir into cooled kale mix­ture. Pre­heat oven to 200°C. Line a 22cm cake and cover with a damp tea towel. Work­ing with a sheet at a time, lightly brush with but­ter, place an­other sheet on top, spoon an eighth of kale mix­ture along the bot­tom edge of sheet in a strip about 4cm wide. Work­ing quickly, roll up and coil into a snail shape. Place in lined cake tin. Re­peat 7 times. Brush top with but­ter, scat­ter with se­same seeds and bake for 1 hour or un­til For syrup, heat honey in a small saucepan over medium-high heat for 2 min­utes or un­til it dark­ens. Take off heat, add lemon, cin­na­mon and salt, swirl to com­bine. Driz­zle syrup over spanako­pita while still warm. cup (80ml) ex­tra vir­gin olive oil, plus ex­tra to serve 1½ tbs harissa 1 lemon, juiced 2 bunches broc­col­ini, trimmed 2 x 180g pack­ets soft haloumi (we used Rive­rina Dairy, avail­able at Wool­worths), each block sliced into 4 pieces 400g can chick­peas, drained and rinsed 220g hum­mus cup (65g) pepi­tas, toasted 2 salad onions, thinly sliced Baby flat-leaf pars­ley leaves, to serve Heat a bar­be­cue or grill plate. Com­bine oil, harissa and lemon juice in a large bowl and sea­son. Place two-thirds of the mix­ture in an­other bowl, add broc­col­ini and haloumi to the larger amount and gen­tly toss to coat. Add chick­peas to the re­main­ing mix­ture, sea­son and toss to com­bine. Grill broc­col­ini and haloumi for 2 min­utes each side. When you’re ready to serve, smear hum­mus on each serv­ing plate, di­vide broc­col­ini and haloumi among plates, scat­ter with chick­pea, pepi­tas, onion and pars­ley leaves and driz­zle with olive oil.

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