Friday, January 14, 2011

Asparagus and Pumpkin Tart

This delicious tart can be made with either short crust or puff pastry. It can also be served hot or chilled for a tasty picnic treat.

Asparagus and Pumpkin Tart
1 sheet reduced fat puff pastry
800g Kent pumpkin
250g light ricotta cheese
5 eggs
1/4 tsp nutmeg
2 tbsp grated parmesan cheese
2 bunches of asparagus, ends trimmed to fit tart tin
Cracked black pepper and salt 
  1. Peel and remove seeds from pumpkin. Cut into 1cm thick slices and roast on a lightly greased oven tray until cooked.
  2. Line a tart tin with the sheet of pastry
  3. In a bowl, whisk eggs together with ricotta, nutmeg and parmesan cheese
  4. Season with pepper and salt to taste 
  5. Layer the roast pumpkin slices on the pastry
  6. Pour egg mix in over the pumpkin
  7. Lightly lay trimmed asparagus on top of egg mix
  8. Bake at 180 degrees for about 45 min or until top is golden and egg just set

Sunday, January 9, 2011

Light Citrus and Blueberry Fruitcake

A zesty fruitcake with a fresh appeal for the New Year. You can be flexible with the dried fruit measurements to use up any leftover ingredients from Christmas cake, pudding, and pie cooking.

For a delicious twist, serve hot with a dash of cream.

Light Citrus and Blueberry Fruitcake
3/4 cup candied peel
3/4 cup sultanas
3/4 cup currants
3/4 cup almond meal
1 cup frozen blueberries
2 tbsp treacle
2 cups SR flour
1 tsp mixed spice
90g margarine
3/4 cup firmly packed brown sugar
4 eggs
Blanched almonds for decorating cake top

  1. Preheat oven to 140 degrees. Grease and line large springform cake tin.
  2. Combine dried fruit, blueberries, and treacle in large bowl.
  3. In another bowl, combine flour, almond meal and spice.
  4. In a third bowl, beat margarine with brown sugar until light and fluffy. Add eggs, one at a time.
  5. Fold flour mix into beaten margarine mix.
  6. Then add fruit mix and gently fold in as well.
  7. Pour cake mix into tin and spread mix out evenly. Top with blanched almonds.
  8. Bake at 140 degrees for about 90 minutes or until skewer tests clean.

Thursday, January 6, 2011

Spiced Beef Patties

These spiced hamburger patties are a great way to expand your child's taste preferences. Serve them up with fresh salads and Greek yoghurt and let your family create their own hamburgers or wraps. 

Tasty even without the addition of salt. Suitable for babies 9mths+.

Spiced Beef Patties
800g extra lean beef mince
2 eggs
1 onion
1 garlic clove
1 carrot
1 apple, cored
1 tsp cumin
1 tsp ground coriander
2 tsp paprika
1/4 tsp chilli flakes (optional for older kids/adults)
Cracked pepper and salt to taste (salt optional)
1/2 cup grated cheese

  1. In a food processor, blend onion, garlic, carrot, and apple. Add eggs to assist blending.
  2. Combine pureed ingredients with meat, spices and cheese in a large bowl.
  3. With clean hands, mix well and shape into flat patties.
  4. Cook on a hot BBQ and serve immediately.
  5. Also suitable for freezing.