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On the Menu - Friday 1st May 2015
Corn and Ricotta Fritters
Ingredients:
¾ cup plain flour
2 eggs
1/3 cup milk
420g can corn kernels, rinsed, and drained
½ cup fresh ricotta, crumbled
2 spring onions, thinly sliced
50g lettuce leaves, washed, drained, torn
1 avocado, stoned, peeled, sliced
100g smoked salmon slices
Lemon wedges, to serve
Method:
Sift flour into a large bowl. Stir in combined eggs and milk to form a thick batter. Stir corn, ricotta and onions through. Season to taste. Spray a large frying pan with oil and heat on medium. Spoon heaped tablespoonfuls of corn mixture into pan in 3 batches. Cook 2-3 minutes each side, until golden and cooked through. Transfer to a baking paper-lined oven tray and keep warm. Top corn fritters with rocket leaves, avocado and smoked salmon slices. Serve with lemon wedges.
Ingredients:
¾ cup plain flour
2 eggs
1/3 cup milk
420g can corn kernels, rinsed, and drained
½ cup fresh ricotta, crumbled
2 spring onions, thinly sliced
50g lettuce leaves, washed, drained, torn
1 avocado, stoned, peeled, sliced
100g smoked salmon slices
Lemon wedges, to serve
Method:
Sift flour into a large bowl. Stir in combined eggs and milk to form a thick batter. Stir corn, ricotta and onions through. Season to taste. Spray a large frying pan with oil and heat on medium. Spoon heaped tablespoonfuls of corn mixture into pan in 3 batches. Cook 2-3 minutes each side, until golden and cooked through. Transfer to a baking paper-lined oven tray and keep warm. Top corn fritters with rocket leaves, avocado and smoked salmon slices. Serve with lemon wedges.
Rustic Vegetable Quiche
Ingredients:
20cm sheet shortcrust pastry
1/4 cup Mushrooms, sliced
50g semi-dried tomatoes, chopped
50g baby spinach leaves
1/4 cup feta cheese, diced
1 zucchini, sliced
1 tbsp basil leaves
250ml thickened cream
4 eggs, beaten
1/2 cup tasty cheese, grated
Method:
Preheat oven to 200 degrees Celsius. Line the base and sides of a 20cm loose – based flan tin with pastry and rest in the refrigerator for 10 minutes. Layer the vegetables and feta cheese in the pastry case. Whisk together the cream and eggs, and pour on top of dry ingredients until the mixture is approximately half a centimetre from the top of the pastry. Sprinkle with grated cheese. Bake for approximately 35 minutes, or until a skewer comes out clean.
Ingredients:
20cm sheet shortcrust pastry
1/4 cup Mushrooms, sliced
50g semi-dried tomatoes, chopped
50g baby spinach leaves
1/4 cup feta cheese, diced
1 zucchini, sliced
1 tbsp basil leaves
250ml thickened cream
4 eggs, beaten
1/2 cup tasty cheese, grated
Method:
Preheat oven to 200 degrees Celsius. Line the base and sides of a 20cm loose – based flan tin with pastry and rest in the refrigerator for 10 minutes. Layer the vegetables and feta cheese in the pastry case. Whisk together the cream and eggs, and pour on top of dry ingredients until the mixture is approximately half a centimetre from the top of the pastry. Sprinkle with grated cheese. Bake for approximately 35 minutes, or until a skewer comes out clean.
Lemon Blueberry Muffins
Ingredients:
125g butter
1 cup sugar
2 tbsp lemon juice
2 eggs
1/2 cup milk
2 cups plain flour
2 tsp baking powder
1/2 tsp salt
2 tsp lemon zest, divided
1 tsp vanilla
2 cups blueberries, frozen or fresh
Topping:
1/4 cup brown sugar
2 tbsp butter
Method:
Preheat oven to 175 degrees Celsius. Grease muffin tins or line a muffin tin with papers. Cream butter and sugar. Stir in eggs and milk. Add flour, baking powder, salt, vanilla and 1 teaspoon of the lemon zest. Carefully stir in blueberries. Divide batter among muffin tins. In a bowl, combine brown sugar, remaining teaspoon of lemon zest and butter and sprinkle on top of muffins. Bake for 20-25 minutes.
Ingredients:
125g butter
1 cup sugar
2 tbsp lemon juice
2 eggs
1/2 cup milk
2 cups plain flour
2 tsp baking powder
1/2 tsp salt
2 tsp lemon zest, divided
1 tsp vanilla
2 cups blueberries, frozen or fresh
Topping:
1/4 cup brown sugar
2 tbsp butter
Method:
Preheat oven to 175 degrees Celsius. Grease muffin tins or line a muffin tin with papers. Cream butter and sugar. Stir in eggs and milk. Add flour, baking powder, salt, vanilla and 1 teaspoon of the lemon zest. Carefully stir in blueberries. Divide batter among muffin tins. In a bowl, combine brown sugar, remaining teaspoon of lemon zest and butter and sprinkle on top of muffins. Bake for 20-25 minutes.
Easy Banana Bread
Ingredients:
3 bananas, well mashed
1 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
2 cups flour (1cup can be wholemeal)
1 tsp bicarbonate soda
1/2 tsp salt
Method:
Preheat oven to 175 degrees Celsius. Mash bananas in mixing bowl. Add sugar, eggs and oil, mixing well each time. Sift dry ingredients together and add to banana mixture. Pour in greased 5x9 loaf pan and bake 55-60 minutes.
Ingredients:
3 bananas, well mashed
1 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
2 cups flour (1cup can be wholemeal)
1 tsp bicarbonate soda
1/2 tsp salt
Method:
Preheat oven to 175 degrees Celsius. Mash bananas in mixing bowl. Add sugar, eggs and oil, mixing well each time. Sift dry ingredients together and add to banana mixture. Pour in greased 5x9 loaf pan and bake 55-60 minutes.