Spinach & Ricotta Tart

Preparation 15 Minutes

Cook 35 Minutes

Serves 4-6

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Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
  2. Steam or microwave spinach leaves until just wilted. Squeeze any excess liquid when cool enough to handle and then finely chop.
  3. Heat oil in a large frying pan over low heat, add spring onions and garlic, cooking for several minutes until just tender. Add spinach and cook a further minute. Remove from heat and allow to cool. Meanwhile, lightly whisk the egg white with a splash of water, set aside.
  4. Combine spinach mixture in a large mixing bowl with the ricotta, egg yolk, parmesan, pinenuts, mint and lemon rind. Mix until well combined and season well.
  5. Lay one pastry sheet onto oven tray and spoon spinach mixture over the top, leaving a 2cm border around each edge. Lightly brush the edges with some of the egg white mixture.
  6. Using the tip of a knife, lightly score the other sheet of pastry without cutting all the way through. Place on top of spinach mixture and seal the edges with a fork. Brush top sheet with some more of the egg white mixture and sprinkle with the seeds. Bake for 25-30 minutes or until golden.

Ingredients

200g washed and trimmed spinach leaves

1 tbsp olive oil

3 spring onions, finely chopped

2 cloves garlic, finely chopped

300g smooth ricotta

1 egg, separated

¼ cup grated parmesan

¼ cup SUNBEAM Pinenuts, toasted

¼ cup mint leaves, chopped

finely grated rind ½ a lemon

2 sheets puff pastry, partially defrosted

1 tbsp SUNBEAM Sunflower Seeds

1 tsp SUNBEAM Sesame Seeds

Recipe Collection

Chocolate Ripple Christmas Wreath

You will need to begin this recipe the night before

Whip the cream to soft peaks. 

Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate.  This will stop your wreath from sliding around.

Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit.  Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.

Repeat to make 8 stacks of biscuits.

On the prepared serving plate, arrange the biscuit stacks into a wreath shape.  Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides.  Refrigerate overnight, reserving remaining whipped cream.

When ready to serve, spread remaining whipped cream around the wreath.  Decorate with dried fruit and nuts.

Carrot & Sultana Tray Bake

1. Pre-heat oven to 180°C (160°C fan-forced). Line an 17 x 26cm baking tray.

2. Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.

3. In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.

4. For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.

Pavlova Trifle with soaked Natural Sultanas

  1. To make the Rum Custard: Soak Sunbeam Sultanas in the rum for 1-2 hours. Place milk, maple syrup, vanilla, cinnamon and ginger into a saucepan over low-medium heat. Bring to a gentle simmer but below boiling for 5 minutes. Remove from the heat and allow to cool slightly, removing the cinnamon and ginger pieces.
  2. In a large bowl whisk together egg yolks and corn starch. Then, while whisking slowly mix in a ladle of the warm milk to temper the eggs. Continue doing this until you have mixed all the warm milk in. Clean out the saucepan and add the custard mixture back in. Heat over low heat for 20 minutes, whisking constantly, until the custard coats the back of the spoon. Remove from heat and stir through the rum-soaked Sultanas.
  3. Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold.
  4. To make the Candied Pistachios: Add the sugar and honey to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Add pistachios, salt and lemon zest. Stir to combine. Turn the heat up to medium-high and cook for 2 minutes, or until the syrup coats the pistachios and is very thick. Place pistachios onto a baking tray lined with baking paper and allow to cool and set. Let cool completely before chopping and using.
  5. Pour into a clean bowl the thickened cream. Add in the vanilla essence and whisk until soft peaks forms.
  6. To assemble Trifle: in a large glass serving dish, layer custard, chunks of pavlova, spiced rum custard, whipped cream, honey candied chopped pistachios, strawberries and raspberries. Repeat this until your trifle bowl is full.
  7. Garnish with fresh raspberries, strawberries, cream and honey candied chopped pistachios.

Serve and enjoy.

Pumpkin Fruit Cake

Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.

  1. Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time and simmer gently for 10 minutes. Remove from heat and add bicarbonate of soda. Allow mixture to cool.
  2. Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
  3. Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.

Bircher Muesli

  1. Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
  2. Stir in yoghurt, apple and honey.
  3. Top with almonds and hazelnuts.

Pumpkin Macadamia Salad

Preheat oven to 180ºC.

  1. Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
  2. Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.
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