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

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

Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam macadamias & chocolate chips.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

Christmas Lava Puddings

Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.

  1. Combine all ingredients (except white chocolate) in a bowl. Mix well.
  2. Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
  3. Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
  4. Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.

Macadamia Biscuits

Preheat oven to 170⁰C. Line baking tray with grease proof paper.

  1. Cream butter and sugar. Add vanilla essence and egg, beating until well combined.
  2. Stir in flour, macadamia nuts and choc chips.
  3. Roll tablespoons of mixture into balls and place on tray 5cm apart. Bake for 12mins or until golden brown. Cool on wire rack.

Lamb Rogan Josh

  1. Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
  2. Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
  3. Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.

Granola Bar

Preheat oven to 160°C.

  1. Grease and line an 18cm x 28cm slice pan with baking paper.
  2. Combine all dry ingredients in a bowl.
  3. Mix melted butter and honey together and stir into dry ingredients
  4. Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.

Hot Cross Bun Choc Truffles

Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb. 

Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted. 

Add melted chocolate mixture to the food processor and blend until combined.  Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon. 

Spoon mixture into 2 tablespoon sized portions then roll into balls.  Roll in cocoa powder, dusting off excess powder.  Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.

Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.  Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle. 

Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.
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