4 Cheese Galette

Another delicious vegetarian option that is quick to prepare but delivers both on flavour and presentation.




Ingredients

150 grams marinated feta cheese
120 grams full fat ricotta cheese
 90 grams grated mozzarella cheese
3 tablespoons  grated parmesan cheese
1 tablespoon chopped fresh thyme
1/4 cup crème fresh
1 egg lightly beaten
5 sheets fillo pastry cut into 28 cm squares
30 grams unsalted butter, melted

Method

Combine with a fork all cheese, thyme, crème fresh in a mixing bowl.

Add egg and mix again.

Grease a flan tin, brush each sheet of fillo pastry with melted butter.
Place in flan tin ,allowing sides to hang over.
Continue with remaining sheets of pastry.
Scrunch overhanging pastry and brush with melted butter.

Bake in a preheated oven at 180 degrees for 25 minutes or until golden.

Scrumptious!

Mamma Marmalade

Caramelised Onion & Mozzarella Bruschetta

This is an easy but impressive starter with a great depth of flavour. It went down a treat at our recent street party.

Ingredients

2 tablespoons extra virgin olive oil
400 grams red onions
1 tablespoon balsamic vinegar
1 tablespoon caster sugar
2 tablespoons sultanas
1 good quality ciabatta loaf, thinly sliced
2 cloves of garlic peeled and cut in half
2 x 250 grams buffalo mozzarella
Fresh thyme and rocket leaves to garnish

Method

Heat oil in a large heavy based frypan over medium heat.
Cook onions for 30 minutes, stirring occasionally until they are very soft and caramelised.
Add balsamic vinegar and sugar, now taste to see if the balance is correct, add a little more of either to obtain the correct taste.
Add sultanas and simmer for 2-3 minutes.
Heat a griddle pan over high heat.
Brush both sides of the bread with oil and toast.
Rub one side with garlic and top with torn mozzarella and approximately 1 tablespoon of onion mixture.  (you want twice as much cheese as onion mixture)
Sprinkle with thyme, rocket and a little salt.

Mamma Marmalade

Nectarine and Mint Syrup Summer Salad

This is my take on a Gourmet Traveller Magazine recipe for a perfect hot summer’s day luscious fruit dessert.  Juicy crisp nectarines combine with the summery flavours of lime and mint – a welcome relief from the rich Festive puddings and chocolates.

I like to serve it cold - crisp fruit with a sweet, crisp tart tropical syrup. Summery refreshment!

TIP:  Gourmet Traveller suggests serving this salad as an accompaniment to a Roast Pork dish, making the salad just before serving at room temperature.
But I find it still works as a dessert - and you can prepare the syrup and the fruit a couple of hours before – just store them in the fridge in separate containers and combine just before serving chilled, scattering with a few fresh mint leaves.

Ingredients

6 – 8 ripe but still a little firm nectarines – white, yellow or preferably a combination

1 - 1 1/2  medium size limes  – juice and very fine zest. Add 1 then taste, add extra 1/2 if needed

1 1/2 to 2 tablespoons raw sugar.  Add 1 1/2 first, taste, then add extra 1/2 if needed.

40 ml (2 tablespoons) macadamia oil   OR  original recipe uses mild flavour Extra Virgin Olive Oil

1/3 cup loosely packed mint leaves –  then chop

Plus

Few small mint leaves for scattering over prior to serving

Option

A couple of wedges of lime to serve on the side

Method

Quarter each nectarine and gently remove each quarter from the seed.  Then cut each quarter in half and place in container with lid. Refrigerate.

In separate container ( a small jar with lid is good) mix the lime juice, raw sugar and oil until sugar dissolves.

Add the zest and stir through the chopped mint through the liquid syrup.  Refrigerate for up to 2 hours.

Just prior to serving

Combine both the prepared fruit and some of the syrup. I find I don't need ALL the syrup sometimes - so hold a little back, stir and check, then add more if desired. Stir the nectarine segments through the syrup so each piece is covered.

Scatter with extra mint leaves and optional lime segments.  Serve immediately whilst still cold and crisp.

Any left-over syrup can be used over other tropical fruits or ice-cream.

                                                     Enjoy!   Colleen

Roasted Vegetables and Couscous Salad

At this time of year when you get invited over for lunch and you offer to bring "a salad" you need to look for something a little different, that transports well and will also be a hit on the tastebuds.  This roasted vegetable and couscous salad inspired by Annabel Langbein, that I took to my friend Lesley's house ticked all the boxes.

Ingredients

2 red onions, peeled
3 medium beetroots, washed
200g pumpkin, peeled
3 medium carrots, peeled
2 sweet potato, peeled
3 tablespoon extra virgin olive oil
2 tablespoon maple syrup or golden syrup
Salt and pepper
2 cups couscous
lemon zest
1 teaspoon salt
2 cups boiling water
1/2 cup of mint leaves torn
1/4 cup of lemon juice
1/2 cup of shelled unsalted pistachios nuts, chopped

Method

Preheat oven to 180 degrees Celsius
Halve the onion lengthwise and cut into 2 cm pieces.
Cut beetroot, pumpkin, carrots and sweet potato into 2 cm pieces.

Toss into a large roasting dish in a single layer (you may need two trays).
Drizzle with olive oil and maple syrup and season with salt and pepper.

Cook for approximately 45 minutes or until the vegetables are soft and start to caramelise.

In a large serving bowl, mix the couscous, lemon zest, salt and boiling water.
Allow to stand for 10 minutes then fluff with a fork.

Add the roasted vegetables, mint and lemon juice to the couscous and gently toss to combine.

Top with chopped pistachios.

Healthy and delicious!

Mamma Marmalade