Ricotta Tortellini with Burnt Sage Butter

For the pasta dough: 300g plain flour ½ tsp salt 2 eggs 2- 3 tblspns cold water Mix the flour and salt together in a bowl and make a well in the centre. Mix in the eggs and just enough water to make a stiff dough. Wrap in cling film until ready to put through the pasta machine. For the filling: 2 tblspns olive oil 1 small onion finely chopped 4 cloves garlic finely chopped 500g ricotta 1...
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Toffee Apples

TOFFEE APPLES 12 small apples 12 paddlepop sticks 500g brown sugar 2 tsp vinegar 50g butter 1 tblspn golden syrup 150ml water Wash and dry the apples and push a paddle pop stick into the stem end of the apple. Keep chilled until ready to use. Line a couple of baking trays with baking paper or with foil brushed with a thin smear of vegetable oil. Heat the sugar, vinegar, butter, golden syrup and...
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Cheat’s Fig, Goat’s Cheese and Prosciutto Pizza

Makes 1 pizza 1 piece wholemeal Lebanese bread 1 ½ tblspns soft goat’s fetta 1 tblspns extra virgin olive oil 1/3 cup grated mozzarella ¾ cup baby spinach leaves 1 thin slice of prosciutto 1 large ripe fig, thinly sliced 1 tblspn freshly grated parmesan cheese Rocket to serve METHOD Spread the goat’s cheese over the bread and drizzle with the oil. Sprinkle over most of the...
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Baked Ricotta with Fresh Figs and Balsamic Glaze

You may have noticed the appearance of fresh figs in the shops over the last couple of months. These sweet, plump, little beauties are coming into the peak of their season with March being the optimum month for flavour and juiciness. There are different types of figs around and they range in colour from green to brown and purplish black. The main thing to look for when buying figs is that they...
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Snare’s Fish Cakes

Recipe of the Month - July 2010 - A Tasmanian version from '"The Springs" Farm, Snare's Road, Piper's River - 1937
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