Three-cheese pie

Ingredients (serves 6)

• 2 tsp olive oil
• 200g rindless bacon, coarsely chopped
• 1 leek, pale section only, thinly sliced
• 2 tsp chopped fresh rosemary
• 650g fresh ricotta
• 40g (1/2 cup) finely grated parmesan
• 3 eggs, lightly whisked
• 1/4 cup chopped fresh continental parsley cream cheese pastry
• 115g (3/4 cup) plain flour
• 50g unsalted butter, chilled, chopped
• 125g cream cheese, chilled, chopped

• Method

  
  
  1. To make cream cheese pastry, process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add the cream cheese and process until mixture just comes together. Transfer to a lightly floured surface. Knead until smooth. Cover with plastic wrap and place in the fridge for 20 minutes to rest.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until almost crisp. Add leek and cook, stirring, for 2 minutes or until soft. Stir in the rosemary. Set aside to cool slightly.
  3. Preheat oven to 200°C. Preheat a baking tray in oven. Combine the bacon mixture, ricotta, parmesan, egg and parsley in a bowl. Season with salt and pepper. Roll out the pastry on a lightly floured surface to a 30cm disc. Line the base and side of a round 22cm (base measurement) springform pan with pastry. Add the ricotta mixture and smooth the surface. Fold in the edge of the pastry to partially enclose the filling. Bake on the prepared tray for 45 minutes or until crisp.
  4. Set aside for 5 minutes to cool slightly.

Apple and blackberry pie

Ingredients (serves 6)

• 1kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
• 200g frozen blackberries
• 75g (1/3 cup) raw sugar
• 1 tbs finely chopped glace ginger
• 2 tsp ground cinnamon
• 1 tbs plain flour
• 1 egg white, lightly whisked
• 1 tbs raw sugar, extra
• Double cream, to serve

• Pastry

  
  
• 525g (31/2 cups) plain flour
• 215g (1 cup) caster sugar
• 250g chilled butter, chopped
• 1/4 tsp salt
• 2 eggs

Method

1. To mak
   e the pastry, place the flour, sugar, butter and salt in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs and process until the dough just starts to come together. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest.
2. Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line a 20cm (base measurement) pie dish with the pastry. Trim excess and reserve. Place in the fridge for 30 minutes to rest.
3. Preheat oven to 180°C. Combine the apple, blackberries, sugar, ginger, cinnamon and flour in a bowl. Brush the base and side of the pastry case with half the egg white. Spoon the apple mixture into the pastry case.
4. Roll out the remaining pastry on a lightly floured surface to a 24cm-diameter disc. Place over the pie dish. Press the edges to seal. Trim excess pastry. Roll out with the reserved pastry. Use a leaf-shaped pastry cutter or a small sharp knife to cut leaves from pastry. Place on pie to decorate. Brush pie with remaining egg white. Top with extra sugar. Cut 3 slits in the top to allow steam to escape.
5. Bake for 35-40 minutes or until pastry is crisp and golden and the apple is tender when a skewer is inserted into the slits. Set aside for 10 minutes to cool. Cut into wedges. Serve with cream.

Smoky barbecue spice mix

Ingredients

• 1 tbs smoked paprika
• 1 tbs brown sugar
• 3 tsp ground coriander
• 1 tsp coarsely ground black pepper
• 1 tsp chopped fresh thyme
• 1 tsp salt

• Method

  
  

  1. Combine the paprika, sugar, coriander, pepper, thyme and salt in a small bowl.

  Notes

  • How to use it: Combine the spice mix with tomato sauce and use as a glaze for barbecued pork spare ribs.
    Toss chicken drumsticks with the spice mix, crushed garlic, honey and olive oil. Roast until golden and cooked through.
    For smoky barbecue chicken, preheat a barbecue grill or chargrill on high. Sprinkle the spice mix over chicken breast fillets. Cook on grill until cooked. Thickly slice. Serve with jacket potatoes and salad leaves.

Turkey bolognaise

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 medium green capsicum, chopped
• 1 small eggplant, chopped
• 1/2 cup semi-dried tomatoes
• 500g Inghams turkey mince
• 1/4 cup tomato paste
• 400g can chopped tomatoes
• 2/3 cup chicken stock
• 1/2 cup fresh basil leaves, torn cooked rigatoni pasta and small basil leaves, to serve

• Method

  
  

  1. Heat half the oil in a large frying pan over medium-high heat. Add onion, garlic, capsicum, eggplant and semi-dried tomatoes. Cook, stirring, for 5 to 7 minutes or until vegetables have softened. Transfer to a heatproof bowl.
  2. Heat remaining oil in pan. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Return vegetables to pan. Stir in tomato paste, tomato, stock and torn basil. Season with salt and pepper. Simmer, covered, for 30 minutes or until thickened. Serve with pasta and basil.
  • .

Pan-toasted ham and cheese sandwich

Ingredients

• 50g butter, softened
• 4 thick slices white bread
• 2 teaspoons dijon mustard
• 100g thinly sliced leg ham
• 80g gruyere cheese, thinly sliced
• dressed salad leaves, to serve

• Method

  
  
  1. Set 30g butter aside. Place 2 slices bread on a board. Combine mustard and remaining 20g butter in a small bowl. Mix well. Spread over bread. Top with ham and cheese. Season with salt and pepper. Spread remaining bread with mustard butter and sandwich together. Press down firmly.
  2. Heat half the reserved butter in a non-stick frying pan over medium heat. Place 1 sandwich in pan (see note). Cook for 2 minutes each side or until golden. Repeat with remaining butter and sandwich. Serve with salad.

Meatball subs

Ingredients (serves 4)

• 400g pork and veal mince
• 2 garlic cloves, crushed
• 1/4 cup dried breadcrumbs
• 1 egg, lightly beaten
• 1/2 teaspoon dried mixed herbs
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 small carrot, peeled, finely grated
• 1 celery stalk, finely chopped
• 1 cup tomato passata
• 1/2 teaspoon caster sugar
• 4 hot dog rolls, split, toasted
• 1/3 cup reduced-fat grated tasty cheese

• Method

  
  
  1. Combine mince, garlic, breadcrumbs, egg and dried herbs in a bowl. Season with pepper. Using 2 teaspoons at a time, roll mince mixture into balls. Place on a plate.
  2. Heat 1 teaspoon oil in a large, non-stick frying pan with lid over medium-high heat. Cook meatballs, in batches, for 4 minutes or until browned. Transfer to a plate. Cover to keep warm.
  3. Reduce heat to medium-low. Add remaining oil to pan. Add onion, carrot and celery. Cook, stirring occasionally, for 8 minutes or until vegetables start to soften. Add passata and sugar. Season with salt and pepper. Stir to combine. Simmer for 2 minutes or until slightly thickened. Return meatballs to pan. Stir to combine. Cover. Simmer for 5 minutes or until meatballs are cooked through.
  4. Divide mixture between rolls. Top with cheese. Serve.

Rice salad

Ingredients (serves 6)

• 1 cup long-grain white rice
• 2 celery stalks, trimmed, finely chopped
• 1 small red capsicum, finely chopped
• 2 green onions, thinly sliced
• 1/2 cup sultanas
• 2/3 cup dried diced apricots
• 1/3 cup slivered almonds, toasted
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon curry powder
• 1 teaspoon caster sugar

• Method

  
  
  1. Cook rice in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool completely.
  2. Combine rice, celery, capsicum, onion, sultanas, apricots and almonds in a bowl. Place olive oil, lemon juice, vinegar, curry powder and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Pour oil mixture over rice mixture. Toss to combine. Serve.