Coconut Prawns

You'll need 18 pre-soaked bamboo skewers.



18 large green king prawns, peeled, deveined (tails intact)
1/2 cup light coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
2 kaffir lime leaves, finely shredded (see note)
1 long red chilli, finely chopped
3 green onions, finely chopped
canola oil cooking spray

Place prawns, coconut milk, fish sauce, lime juice, kaffir lime leaves, chilli and half the onion in a bowl. Toss to coat. Cover. Refrigerate for 1 hour.


Thread prawns onto skewers. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook prawns, turning, for 3 to 4 minutes or until just cooked through. Top with remaining onion. Serve.

Barramundi burgers with tartare sauce

Barramundi burgers with tartare sauce

4 x 100g skinless barramundi fillets, pinboned
1/3 cup (50g) plain flour
1 egg, lightly beaten
2/3 cup (50g) dry breadcrumbs
1/3 cup (80ml) olive oil
4 bread rolls, split
Watercress sprigs, sliced tomato and sliced avocado, to serve

Tartare sauce

1 cup (300g) whole-egg mayonnaise
2 tbs lemon juice, plus lemon wedges to serve
2 tbs chopped cornichons (see note)
1 tbs chopped capers
1 tbs chopped flat-leaf parsley
1/2 tsp Dijon mustard


Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.


Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.


Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.


Spread a little tartare onto bun bases, then top with watercress, tomato, avocado and fish. Dollop with a little more tartare and place bun lids on top. Serve with lemon.

Tuscan Roast Pork Belly

Tuscan Roast Pork Belly

2.5kg piece boneless pork belly (skin on)
2 rosemary sprigs, leaves picked
1 tbs fennel seeds
Grated zest of 1 lemon
4 garlic cloves
2 tbs olive oil
2 cups (500ml) dry white wine
2 onions, thinly sliced
2 tbs plain flour
2 cups (500ml) chicken stock
1/3 cup (80ml) dry Marsala
Green beans to serve

Score the pork skin and fat in a criss-cross pattern, without cutting into the meat. Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling). Dry well. Crush rosemary, fennel, zest and garlic in a mortar and pestle to a coarse paste. Stir in oil, then rub paste into pork skin. Cover and marinate in the fridge for at least 4 hours or overnight.
Step 2

Preheat oven to 220°C. Place pork in a roasting pan and pour over wine. Rub 2 tbs sea salt into skin, then roast for 30 minutes. Reduce heat to 160°C and return to oven for 1 hour. Scatter onions in pan and roast for a further 1 hour until skin is crisp and juices run clear.


Remove onion and pork from pan and cover loosely with foil. Rest for 15 minutes.


Meanwhile, discard all but 2 tbs fat from pan, retaining any juices. Place pan over medium heat and stir in flour. Cook for 1 minute, then whisk in stock and Marsala until smooth. Strain. Keep warm.


Thickly slice pork and serve with the green beans, lemon and gravy.

The Ultimate Chocoholic's Muffin

The Ultimate Chocoholic's Muffin

300g good-quality dark chocolate, roughly chopped
125g unsalted butter, roughly chopped
1 3/4 cups (260g) self-raising flour
1/4 tsp baking powder
1/4 cup good-quality cocoa powder
1/4 cup (50g) firmly packed brown sugar
3/4 cup (185ml) milk
2 eggs
3 x 80g Mars bars, thinly sliced

Preheat oven to 180°C. Grease a 6-hole jumbo muffin pan.


Place half the chocolate and the butter in a bowl over a pan of gently simmering water (don't let water touch the bowl) and stir occasionally until melted. Set aside to cool slightly. Sift flour, baking powder and cocoa into a large bowl and stir in sugar. In a separate bowl, whisk together milk and eggs, then add to dry ingredients and stir in along with chocolate mixture. Divide between muffin pans and bake for 20 minutes or until risen and cooked through. Remove and cool on a wire rack.

Place remaining chocolate in a bowl over a pan of gently simmering water (don't let water touch bowl) until melted. Cool slightly, place a little chocolate on the Mars bar slices, then pile onto muffins. Drizzle with remaining melted chocolate.

Homestead Meatloaf

Homestead Meatloaf

350g thinly sliced pancetta*
2 tsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
750g beef mince
1 tbs brandy
5 dried juniper berries*, finely crushed
1/4 tsp mixed spice
60g toasted pine nuts, roughly chopped
1/2 cup finely chopped flat-leaf parsley
Tomato chutney and baby spinach, to serve

Preheat oven to 190°C. Grease and line a 1-litre loaf pan, leaving enough overhanging to cover the top. Set aside 16 pancetta slices and finely chop the rest (about 200g).


Heat oil in a frypan over low heat. Fry onion and garlic for 3-4 minutes or until soft, then cool. Use your hands to combine mince, onion mixture, chopped pancetta, brandy, juniper, spice, nuts, parsley, salt and pepper.


Line pan with reserved pancetta slices, slightly overlapping and extending over edges. Spoon mixture into pan, press down firmly, then top with remaining pancetta. Fold in edges and paper to enclose. Cover with foil and bake for 50 minutes. Remove foil and stand for 15 minutes. Drain juices and invert meatloaf onto a board. Serve 2-3cm slices, warm or cold, with chutney and spinach.

Traditional Roast Beef With Yorkshire Puddings

Traditional Roast Beef With Yorkshire Puddings

1 piece (about 1kg) beef scotch fillet
1 tbs olive oil
4 (about 150g each) sebago potatoes, peeled, quartered
500g kent pumpkin, peeled, deseeded, cut into 4cm pieces
2 tbs plain flour
125ml (1/2 cup) dry red wine
500ml (2 cups) beef stock
Steamed green peas, to serve

Yorkshire puddings

115g (3/4 cup) self-raising flour
1/2 tsp salt
1 egg, lightly whisked
250ml (1 cup) milk
2 tbs vegetable oil

Horseradish cream

85g (1/3 cup) sour cream
1 tbs drained grated horseradish
2 tsp Dijon mustard

To make the Yorkshire puddings, place the flour and salt in a bowl. Whisk together the egg and milk in a jug. Add to the flour mixture and whisk until smooth. Cover and set aside for 30 minutes to rest. Divide the oil among eight 80ml (1/3-cup) capacity non-stick muffin pans.

Preheat oven to 220°C. Season beef with salt and pepper. Heat half the oil in a roasting pan over high heat. Add the beef and cook for 2-3 minutes each side or until browned all over. Remove from heat. Place the potato and pumpkin in a large bowl. Drizzle with the remaining oil and season with salt and pepper. Gently toss until combined. Arrange the potato and pumpkin around the beef in the pan. Roast in oven for 40 minutes for medium or until cooked to your liking. Remove from oven. Increase temperature to 240°C. Transfer beef and vegetables to a platter and cover with foil to keep warm.


Place the prepared muffin pan in the oven for 5 minutes or until the oil is just smoking. Working quickly, pour the pudding batter evenly among the muffin pans. Cook in oven for 15 minutes or until puddings are puffed and golden.


Meanwhile, place the roasting pan used to roast the beef over medium heat. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Add the wine and stock and cook, scraping pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until mixture boils. Season with salt and pepper. Strain into a heatproof jug.


To make the horseradish cream, combine the sour cream, horseradish and mustard in a small bowl.


Thickly carve the beef across the grain. Serve with the potato, pumpkin, Yorkshire puddings, gravy, horseradish cream and steamed peas, if desired.

Passionfruit And Lemon Whoopie Pies

Passionfruit And Lemon Whoopie Pies

125g butter, softened
1 cup (215g) caster sugar
2 teaspoons finely grated lemon rind
1 egg
2 cups (300g) plain flour
1 teaspoon bicarbonate of soda
1/2 cup (125ml) buttermilk

Passionfruit butter

2 passionfruit
50g butter
2 eggs, lightly whisked
1/2 cup (100g) caster sugar
1 tablespoon lemon juice
1 teaspoon cornflour

Lemon icing

1 1/2 cups (230g) icing sugar mixture
2-3 teaspoons lemon juice

Preheat oven to 180°C. Line 4 oven trays with baking paper.


Use an electric mixer to beat the butter, sugar and lemon rind in a medium bowl until pale and creamy. Add the egg and beat until well combined.


Add the flour, bicarbonate of soda and buttermilk, in alternate batches, and stir until just combined.


Spoon level tablespoons of mixture onto the lined tray, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 8-10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.


Meanwhile. to make the passionfruit butter, place the passionfruit pulp, butter, egg, sugar, lemon juice and cornflour in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 30 minutes to cool completely.


To make the lemon icing, place the icing sugar in a medium bowl. Gradually add lemon juice, until a thick paste forms, adding more lemon juice or hot water to form a spreading consistency.


Place whoopies, base-side up, on a clean work surface. Spread a little of the passionfruit butter over the base of half the cakes. Spread a little of the lemon icing over the top of the remaining cakes. Sandwich 1 passionfruit butter cake with 1 icing cake and place on a serving plate. Repeat with remaining cakes.

Little Lemon Tarts

Little Lemon Tarts

2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
130g (1/2 cup) low-fat natural yoghurt
80g (1/4 cup) bought lemon butter
40g frozen raspberries, thawed
Icing sugar, to dust

Preheat oven to 180°C. Use an 8.5cm-diameter round fluted pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3-cup) capacity non-stick muffin pans with pastry discs. Bake for 10 minutes or until light golden. Set aside for 10 minutes to cool.


Place the yoghurt and lemon butter in a medium bowl and gently stir until combined. Spoon yoghurt mixture among pastry cases. Top with raspberries and dust with icing sugar to serve.

Beef And Cheese Mini Burgers

Beef And Cheese Mini Burgers

500g (1lb)beef mince
1 medium brown onion, grated
1 garlic clove, crushed
50g gherkins, finely chopped
1 tablespoon tomato sauce
1 egg, lightly beaten
8 dinner rolls
4 slices reduced-fat cheese, halved
Tomato sauce and American-style mustard, to serve

Place mince, onion, garlic, gherkin, tomato sauce and egg in a large bowl. Season with salt and pepper. Mix to combine. Roll 2 heaped tablespoons of mixture to make 8 balls. Flatten slightly. Place on a large plate. Cover with plastic wrap. Refrigerate for 30 minutes.


Heat a barbecue plate on medium-high heat. Cook patties for 3 to 4 minutes each side or until cooked through.

Meanwhile, preheat grill on medium. Cut each bun in half horizontally. Place halves, cut-side up, on a baking tray. Place patties on bottom half of buns. Top with one piece of cheese. Cook for 2 to 3 minutes or until buns are golden and cheese has melted.


Top mince patties with tomato sauce and American mustard. Sandwich with bun tops. Serve.

Chocolate Cheesecake

Chocolate Cheesecake

Melted butter, to grease
1 x 250g pkt plain chocolate biscuits, coarsely broken
1/2 tsp ground cinnamon
150g butter, melted
250g dark chocolate, finely chopped
155g (3/4 cup) caster sugar
3 eggs
3 x 250g pkts cream cheese, at room temperature
2 tbs cocoa powder, sifted
1 tsp vanilla essence
2 x 300g ctns sour cream
Cocoa powder, extra, to serve
Double cream, to serve

Preheat oven to 160°C. Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.


Place the biscuit, cinnamon and butter in the bowl of a food processor and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir for 5 minutes or until melted.


Use an electric beater to whisk together the sugar and eggs in a large bowl until light and creamy. Add the cream cheese and beat until well combined. Use a metal spoon to fold in the chocolate, cocoa powder and vanilla until just combined. Add the sour cream and stir to combine.


Pour the mixture into the biscuit base and smooth the surface. Bake for 1 hour or until just set in the centre. Turn oven off. Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Cover and place in fridge for 2 hours to chill. Dust with extra cocoa powder and serve with cream.

Capsicums stuffed with tomato & olive rice

• Olive oil, to grease
• 3 red capsicums
• 3 green capsicums
• 275g (1 1/4 cups) medium-grain rice
• 2 tbs olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 85g (1/2 cup) stuffed green olives, coarsely chopped
• 45g (1/4 cup) pine nuts, toasted
• 20g (1/4 cup) finely grated pecorino
• 1 tbs chopped fresh mint
• 1 tbs chopped fresh chives
• 1 tbs chopped fresh continental parsley
• 3 bocconcini, halved
•  
• Preheat oven to 180°C. Brush a large ovenproof dish with oil.
• Step 2
  Cut the tops from capsicums and reserve. Remove the seeds and white membrane and discard. Cook the capsicums and tops in a saucepan of salted boiling water for 10 minutes or until just tender. Remove with a slotted spoon. Place capsicums and tops, cut-side down, on a baking tray. Set aside for 15 minutes to drain.
• Step 3
  Meanwhile, cook the rice following packet directions. Transfer to a large heatproof bowl.
• Step 4
  Heat the oil in a non-stick frying pan over medium-low heat. cook the onion and garlic, stirring often, for 6-8 minutes or until soft. Add the tomato. Cook, stirring occasionally, for 10 minutes or until the mixture thickens. Add to the rice. stir until combined. Stir in the olive, pine nuts, pecorino, mint, chive and parsley. Season with salt and pepper.
• Step 5
  Divide the rice mixture among the capsicums. Top with the bocconcini and reserved capsicum tops. Place in the prepared dish. Bake for 35-40 minutes or until the capsicums are tender and the rice is heated through.
•  

Fusilli with pancetta, tomato and rocket

• 2 teaspoons olive oil
• 1 red onion, finely chopped
• 100g pancetta, trimmed, rind removed, diced
• 2 garlic cloves, crushed
• 400g can diced tomatoes
• 350g dried fusilli pasta
• 2 cups shredded fresh rocket
• 1/4 cup shredded fresh basil
•  
•  
•  
• Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until tender. Add pancetta. Cook, stirring occasionally, for 5 minutes or until pancetta is crisp. Add garlic. Cook, stirring, for 1 minute or until garlic is just golden.
• Add tomatoes and 1/4 cup of cold water. Bring to the boil over high heat. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce is slightly thickened.
• Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
• Stir pasta, rocket and basil into tomato mixture. Season with salt and pepper. Divide pasta mixture between bowls. Serve.
•  

Bacon And Edd Tartlets

Bacon And Egg Tartlets

These are really easy to make and are absolutely delicious.
1 cup wholemeal plain flour (see note)
3/4 cup plain flour
125g butter, chopped
2 to 3 tablespoons chilled water
1 tablespoon olive oil
1 red onion, chopped
5 rashers bacon, fat trimmed, chopped
80g baby spinach leaves, trimmed
1/4 cup thickened cream (see tip)
4 eggs
1 egg yolk, whisked
mixed salad leaves, to serve
Place flours and butter in a food processor. Process until mixture resembles fine crumbs. Add 2 tablespoons of chilled water and process until pastry comes together, adding more water if necessary. Turn pastry onto a lightly-floured surface. Knead for 1 minute or until smooth. Wrap in baking paper. Refrigerate for 15 minutes or until firm.


Preheat oven to 190°C. Line 2 large baking trays with baking paper. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 4 to 5 minutes or until onion tender. Add spinach. Cook for 1 minute until just wilted. Remove from heat. Stir in cream. Season with pepper.


Divide pastry into 4 equal portions. Roll out each portion between 2 sheets of baking paper to an 18cm circle. Place pastry circles on baking trays. Spoon bacon mixture into the centre of each, leaving a 2cm border. Fold up pastry edges, pinching pastry and leaving half the bacon mixture exposed.


Crack 1 egg into each tart. Combine egg yolk and 1 tablespoon cold water. Brush pastry with egg mixture. Bake for 20 minutes or until egg is just cooked. Season with pepper. Serve with salad.

One-pot pasta with bacon, tomato and ricotta

One-pot pasta with bacon, tomato and ricotta

1 tbs olive oil
200g bacon rashers, rind and excess fat trimmed, coarsely chopped
2 garlic cloves, crushed
1/2 tsp dried chilli flakes
125ml (1/2 cup) white wine
350g dried tortiglioni pasta
625ml (2 1/2 cups) water
250ml (1 cup) passata (tomato pasta sauce)
100g bought baked ricotta, thinly sliced
1/3 cup fresh continental parsley leaves

Heat the oil in a large saucepan over medium-high heat. Add the bacon, garlic and chilli and cook, stirring, for 3 minutes or until bacon is golden.


Add the wine and cook for 2 minutes or until wine reduces slightly. Add the pasta and stir to coat. Add the water and passata. Season with salt. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until the pasta is al dente and the liquid has reduced and thickened.


Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley. Season with pepper to serve.

Mavrou (African Curry)

A traditional dish from the Cape Malay region of South Africa.


4 cardamom pods, bruised (see note)
3 tsp sweet paprika
2 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground turmeric
1 tsp ground cumin
1/4 tsp Masterfoods allspice
1 cinnamon stick
1.2kg gravy beef, fat trimmed, cut into 4cm pieces
4cm-piece ginger, peeled, finely chopped
3 garlic cloves, finely chopped
1 1/2 tbs vegetable oil
1 brown onion, coarsely chopped
375ml (1 1/2 cups) chicken stock
250ml (1 cup) crushed tomatoes
125ml (1/2 cup) water
Saffron rice, to serve

Combine the beef, ginger, garlic, cardamom, paprika, coriander, cayenne pepper, turmeric, cumin, allspice and cinnamon in a glass bowl. Season. Cover. Marinate in fridge for 1 hour.


Heat oil in a saucepan over medium heat. Cook the onion for 5 minutes or until light golden. Stir in the beef mixture for 5 minutes or until browned. Add the stock, tomato and water. Bring to the boil. Reduce heat to low.


Cook, partially covered, stirring often, for 1 hour 50 minutes or until beef is almost tender. Uncover and simmer for 10 minutes or until mixture thickens slightly. Serve with rice.

Fettucine With Chicken And Basil Pesto

Fettucine With Chicken And Basil Pesto
200g dried fettuccine
2 tablespoons olive oil
2 single chicken breast fillets, thinly sliced
2 tablespoons basil pesto
1 cup cream
shaved parmesan, to serve
basil leaves, to serve

Cook fettuccine according to the packet directions.


Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.


Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.


Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.

Ragout Of Beef With Red Wine

Ragout Of Beef With Red Wine This is a winter favorite-perfect for those cold nights.

1 bunch (about 6-8) spring onions
4 bacon rashers, rind removed, chopped
2 garlic cloves, crushed
1 kg beef chuck steak, cut into 3cm cubes
2 tbs plain flour
2 tbs tomato paste
375mls (1 1/2 cups) red wine
375mls (1 1/2 cups) beef stock
2 carrots, sliced diagonally
250g medium button mushrooms
1/2 bunch fresh thyme, chopped
1/2 cup chopped fresh parsley


Preheat oven to 180°C. Trim roots and cut leaves from the spring onions leaving 4cm of the leaves still attached. Cook the bacon in a large ovenproof casserole dish over medium heat for 3 minutes or until the fat is translucent. Add the spring onions and garlic and cook for 2 minutes or until the onions are coated in the bacon fat and their leaves are bright green. Increase the heat to high, add the beef and cook, stirring frequently for 5 minutes or until the beef is browned all over. Add the flour and cook, stirring constantly, for 1 minute. Stir in the tomato paste. Gradually stir in the red wine and stock and then add the carrots, mushrooms and thyme. Bring to the boil and remove from heat. Cover and cook in preheated oven for 2 hours or until beef is very tender. Stir in the parsley and serve with plain boiled rice.

Syllabub With Strawberries And Lemon

A classic,easy to prepare,delicious dessert.

1 x 250g punnet strawberries, washed
1 x 300ml ctn thickened cream
125ml (1/2 cup) dessert wine
55g (1/4 cup) caster sugar
2 tsp finely grated lemon rind
2 tbs fresh lemon juice

Reserve 4 strawberries. Hull the remaining strawberries and thinly slice.

Combine the cream, wine, sugar, lemon rind and juice in a bowl. Use a metal balloon whisk to whisk until firm peaks form.


Place half the sliced strawberries among serving glasses and spoon over half the syllabub. Continue layering with remaining strawberries and syllabub. Top with reserved strawberries to serve.

Sesame Chicken With Noodles

• 350g fresh thin Singapore noodles
• 1/3 cup sesame seeds
• 500g chicken tenderloins
• 1 tablespoon peanut oil
• 1 medium brown onion, cut into thin wedges
• 1 garlic clove, crushed
• 300g broccolini, trimmed, chopped
• 2 tablespoons fish sauce
• 1 tablespoon hot chilli sauce
• 2 tablespoons dark soy sauce
• 1 cup beansprouts, trimmed
• 1 long red chilli, seeded, thinly sliced
• 4 green onions, thinly sliced
•  
•  
•  
• Cook noodles to packet directions. Drain.
• Place sesame seeds on a plate and roll chicken to coat. Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes on each side or until golden and cooked through. Transfer to a large plate lined with paper towel.
• Meanwhile, heat a wok over high heat. Add remaining oil. Add onion, garlic and broccolini. Stir-fry for 2 minutes or until onion softens. Add noodles, fish sauce, chilli sauce, soy sauce, beansprouts and half the chilli and green onions. Stir-fry for 5 minutes or until heated through. Divide noodle mixture between serving bowls. Top with chicken. Serve sprinkled with remaining chilli and green onions.

Lemon Coconut Slice

• 1/2 cup sweetened condensed milk
• 100g butter
• 200g Granita biscuits
• 1 cup desiccated coconut
• 1 lemon, rind finely grated
•  

• Lemon icing

  • 2 cups icing sugar mixture
  • 40g butter, softened
  • 2 lemons, juiced
   
•  
• Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note). Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.
• Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
• Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
• Make lemon icing: Place icing sugar mixture, butter and 2 1/2 tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve

Homemade Ravioli

6 to 6-1/2 cups all-purpose flour

6 eggs

3/4 cup water

2 teaspoons  Extra Virgin Olive Oil

 

 

 

SAUCE:

1 can (28 ounces) crushed tomatoes

1-1/2 cups tomato puree

1/2 cup grated Parmesan cheese

1/3 cup water

1/3 cup tomato paste

3 tablespoons sugar

2 tablespoons minced fresh basil

1 tablespoon minced fresh parsley

1 tablespoon minced fresh oregano

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

 

 

FILLING:

1 carton (15 ounces) ricotta cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/3 cup grated Parmesan cheese

1 egg, lightly beaten

2 teaspoons minced fresh basil

1 teaspoon minced fresh parsley

1 teaspoon minced fresh oregano

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

 

Directions

• Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
• Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
• In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
• Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
• Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 servings.

 

 

 

 

Snapper Cooked In Parchment (En Pappilote)

Ingredients:

• 4 5-oz 1-inch thick red snapper fillets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried parsley
• 2 teaspoons orange zest
• 3 roma tomatoes, sliced
• 12 black olives
• 2 tablespoons butter

Preheat oven to 375F degrees. Cut 4 12-inch by 12-inch squares of parchment paper and set aside. Season fish with salt, pepper, herbs, and zest, and then place each fillet, topped with evenly divided vegetables and butter, slightly off center near the middle of each parchment square.
Put a baking sheet in the oven to heat. Fold parchment squares in half until edges meet and fold over, starting at a corner and working in one direction, crimping and overlapping edges as you go. Place parchment packets on hot baking sheet and cook in preheated oven for 17-20 minutes. Carefully slide fish onto dinner plate and serve.