Silverbeet & Ricotta Ravioli & Rolls

As a kid my mum used to grow enormous amounts of Silverbeet during the winter time… I hated Silverbeet with a passion, it seemed like the colder it got, the wilder it grew and the more we would eat…

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As the weather gets cooler so the Silverbeet gets cheaper and I live to eat in season because seasonal eating means cheap eats! So i decided to give Silverbeet a second chance and I’m glad i did! Must be a little older and wiser… I love the way that Silverbeet has a meatier texture than spinach… It carries a bit more bite through the cooking process and bring out a deeper flavour if seasoned well… So I decided to mix it with some ricotta and give it a burl as a ravioli filling…

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Take two big bunches of Silverbeet and trim out the white stalky bit… Wash it thoroughly, slice it thinly then toss in a pan with a finely diced onion, 2 cloves of crushed garlic and a good slosh of oil… Season with salt and pepper to taste and a little nutmeg… Silverbeet is cooked when it is wilted but still bright in colour… Drain the excess water, pressing down to ensure the Silverbeet is quite dry…

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Stir it through 300g of full milk ricotta… because I saved so much on the Silverbeet I was able to splurge a little on some beautiful ricotta… Give it a taste and season if needed… Be careful not to eat too much… For a quick and easy ravioli I used egg wonton wrappers… Fill them quite full… About 1 heaped tbsp… Then fold diagonally, sealing with a little water , and pull the corners together at the front sealing with a little extra water…

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I served it with a bottle sauce cause I was a bit strapped for time but anything rich and tomatoey would be delicious! The verdict… I don’t rate the wonton wrappers.. They went a little thin and sloppy for my liking but good if you’re strapped for time!

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The two bunches of Silverbeet make a load of filling for just two serves of ravioli so I added some grated cheddar to the mix and rolled them up in some of that beautiful careme full butter puff pastry… *drool* and I must say they were delicious! We had some for dinner last night and froze the rest… Can’t wait to pop those babies in the oven!

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Happy Baking!

Brioche French Toast

I couldn’t help myself when I saw those massive loaves of beautiful golden and light brioche at the checkout… I have a major soft spot for frenchy baked goods and I decided to splurge.. After enjoying slices for breakfast with a hot coffee there was still half a loaf that needed to be “dealt” with.. I decided on some French toast… I’d had brioche French toast at Circa, a great little breakfast spot in Parramatta and fell in love so I thought I’d try my own version…

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It’s quite simple really! Whisk together 2 eggs with 4 tablespoons of milk and 1 tablespoon of castor sugar… This will make enough for 4 slices… Perfect for 1 though more sensible for two…
Melt a good knob of butter in a non stick pan and when it begins to bubble, on quite a high heat, dip the slices of brioche in the eggy mixture and fry until brown on either side…

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Meanwhile combine some castor sugar with a good deal of cinnamon and as the toast comes out of the pan coat in the cinnamon sugar… *drools*

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I topped with fresh strawberries but you could do a myriad of toppings… Apples and walnuts in caramel sauce… A berry compote with ricotta… Maple syrup, pecans and bananas… Poached rhubarb, mascarpone and pistachios…

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Or my personal favourite… Peanut butter, fresh peaches, maple syrup and whipped cream!
I think I may just go make myself another batch…
Happy baking!

Brussel Sprout Pasta…

Just a little something I made for dinner this evening..: it’s the Queens birthday this weekend so the in laws have come to visit… I recently bought some brussel sprouts from the local green grocer and was a little disappointed that I wouldn’t be able to cook them up because they aren’t everyone’s cup of tea…

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However, travelling home from a particularly wet jaunt in the city this arvo I was delighted to learn that the father in law shares my adoration of the humble brussel so it was decided, much to my own delight to try out a brusselly pasta dish… This one came from a little inspiration and the top of my head…

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Sauté your brussels in a little oil until they turn that beautiful bright greens colour… Crush in a couple of cloves of garlic and keep at a low heat until the sprouts are tender and delicious… Toss in some cooked fettucini, don’t drain it too much or it will end up a little dry..

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Then toss through with a generous helping of pure cream, a handful of toasted almonds and a good, decent, plentiful grating of Parmesan…

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Nutritional note: brussel sprouts are a super cheap, winter vege that has 102% of your daily in take of vitamin c per 100g.. Great for keeping the winter colds at bay!

Bavarian Apple Pancake

It’s one of those cold, wet and foggy kind of mornings which I love! Perfect for baking something sweet and delicious.

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You take some granny smith apples, which happen to be so cheap and seasonal right now. Chop them up and toss them through some cinnamon and granulated sugar. They are totally yummy just like that…

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Mix up your batter, and heat some butter in a heavy based pan, needs to be suitable for the oven as well…

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Mmmm… Butter! I bought some fancy pants Danish butter this week and was so excited to use it with this buttery pancake… Well worth it I say! Pour
In the batter and sprinkle the apples over the top. Allow the base to cook for 5 mins then pop it in a super hot oven for 10 minutes. It will look nice and brown by now and the butter will have started to bubble around the edges *drool* now dot some more of that delicious fancy butter over the top and a generous sprinkle of cinnamon sugar.

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Pop it back in the oven for another 10 minutes, it will brown a little more but mor importantly will puff up into a deliciously light and subtlety eggy pancake…
Caution: make sure you don’t grab the handle without a tea towel… A very painful learning curve!

Happy Baking!