Appetizers made with puff pastry

1. 375g pack ready-rolled puff pastry
2. 75g soft goat’s cheese
3. 120g fresh green or red pesto sauce
4. 20 cherry tomatoes, a mixture of
5. red and yellow, halved
6. Small fresh basil leaves, to garnish

Method

1. 1. Preheat the oven to 200_C/fan180_C/ gas 6. Line 2 baking trays with baking paper.
2. 2. Unroll the pastry and cut into 20 squares, each measuring 5cm. Place these on the baking trays, then top each with a little goat’s cheese, 1/2 teaspoon pesto and 2 cherry tomato halves. Bake for 15-20 minutes until the pastry is cooked, crisp and pale golden. Push any tomatoes that have fallen off back onto the pastries and transfer them to serving trays.
3. 3. Serve hot or cold, garnished with fresh basil leaves.

Nutritional info

Per serving: 114kcals, 8.6g fat (2.9g saturated), 2.2g protein, 7.8g carbs, 0.6g sugar, 0.2g salt

Chef's tip

These work equally well using olive tapenade in place of the pesto.

Vegetable and Rice Muffins...Cakes

These muffin-shaped vegie cakes contain boiled rice, finely chopped/grated vegetables, egg and cheese. After baking them until golden brown, we serve them hot with sweet chilli sauce as a snack, side dish, or vegetarian meal.

We used a small onion, a medium carrot, and a medium zucchini in this recipe.

Preparation time: about 45 minutes (excludes baking time)

Makes 6.

150g (2/3 cup) rice
140g (1 cup, lightly packed) grated zucchini
20g (1 tablespoon) butter
90g (1/2 cup) finely chopped onion
1 small red chilli, seeds removed and finely chopped
4 medium cloves garlic, peeled and crushed
90g (1/2 cup, very firmly packed) grated carrot
40g (1 cup, lightly packed) finely chopped baby spinach leaves
1 tablespoon finely chopped parsley
Salt and pepper
2 large eggs (we use eggs with a minimum weight of 59g)
44g (1/2 cup) grated parmesan cheese
36g tasty cheddar cheese, cut into six equal pieces
3 cherry tomatoes, halved (or 6 small slices of tomato)
Sweet chilli sauce, to serve

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

Grease 6 holes in a muffin pan (1/3 cup capacity holes). Line the base of each hole with a circle of baking paper.

Boil rice according to directions on packet. Drain cooked rice and set aside.

Squeeze excess moisture from grated zucchini (we do this over the kitchen sink). © exclusivelyfood.com.au

Melt butter in a large saucepan over medium heat. Add onion, chilli, and garlic and cook for two minutes, without browning, stirring occasionally. Add carrot, and cook for another two minutes, stirring occasionally. Add zucchini, baby spinach, parsley, salt and pepper. Stir to combine and cook for another minute.

Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice. Allow mixture to cool for 10 minutes.

Stir eggs and parmesan cheese into rice mixture. Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together.

Top each vegie cake with a piece of cheese and a piece of tomato.

Bake for about 24-30 minutes, or until lightly browned. Serve hot with sweet chilli sauce.

Store vegie cakes in a covered container in the refrigerator. They are suitable to reheat in the microwave or oven. If you are reheating the vegie cakes in the oven, cover them so they don’t dry out.


Variation: Rice and Vegie Slice

Use 50g (1/2 cup, firmly packed) grated tasty cheddar cheese in place of the cheddar cheese pieces. Use one small-medium tomato in place of the cherry tomatoes.

Grease base and sides of a 20cm non-stick square pan. Line base with baking paper.

Firmly press rice and egg mixture into the prepared pan. Cover top of rice mixture with tomato slices and sprinkle with tasty cheese.

Bake at 200 degrees Celsius (180 degrees Celsius fan-forced) for about 35 minutes, or until cheese is golden brown. Cut into slices, drizzle with sweet chilli sauce and serve.

Baked Vegetable Cake...Recipe

The recipe includes instructions for roasting capsicum, but if you wish to purchase chargrilled/roasted capsicum, you will need 125 grams. The cooked fresh corn could be replaced with 165 grams (one scant cup) frozen corn kernels or drained canned corn kernels.

Preparation time: about 40 minutes (excludes baking time)

Serves about 6 as a light meal with a salad.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

275g (about 1 large) red capsicum
1 teaspoon (5ml) oil, for frying onion
160g (about 1 medium) onion, peeled and finely chopped
9g (about 1 large) garlic clove, peeled and crushed
460g (about 1 very large) corn cob, husk and silk removed
200g (about 1 medium) zucchini
150g (about 1 medium) carrot
8g (2 tablespoons) finely chopped parsley
25g (1/4 cup, lightly packed) grated parmesan cheese
56g (3/4 cup, lightly packed) grated tasty cheddar cheese
112g (3/4 cup) self-raising flour
Salt and pepper, to taste
4 large eggs (we use eggs with a minimum weight of 59g)
83ml (1/3 cup) oil (we use peanut oil, but any mild-flavoured oil could be used)

Line an 18cm by 28cm rectangular baking dish or slice pan with baking paper. A different sized pan can be used if desired, but you will probably need to adjust the baking time.

Preheat grill on high.

Cut capsicum in half and remove the stalk, seeds and membranes. Press capsicum with your hand to flatten (you may need to cut through any lumpy parts to help them flatten). Place capsicum skin side up on a baking tray.

Place capsicum under the hot grill (broiler) for about 8-10 minutes, until most of the skin surface blackens.

Remove capsicum and tray from under grill (leave capsicum on tray), place a sheet of greaseproof paper on top of the capsicum, and set aside until cool enough to handle (about 10 minutes).

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, move the oven rack to the middle shelf position.

Heat one teaspoon of oil in a heavy-based nonstick frying pan over medium heat. Fry onion for about 8-10 minutes, stirring often, until softened and very lightly browned. Add garlic and cook, stirring constantly, for one minute.

Set onion mixture aside while preparing remaining ingredients.

Place the corn in a saucepan of boiling water, cover and cook for 2 minutes. Drain and set aside until cool enough to handle.

Peel skin off capsicum and discard skin.

Dice the capsicum into small pieces and place in a large bowl. © exclusivelyfood.com.au
Remove ends from zucchini and carrot and finely grate. If you weren't able to weigh the carrot and zucchini before starting, the approximate cup measurements are 1 1/2 lightly packed cups grated zucchini and 1 lightly packed cup grated carrot.

Squeeze handfuls of grated zucchini and carrot over sink to remove excess liquid (this prevents the slice from being too wet). Add zucchini and carrot to the bowl with the capsicum.

Remove corn kernels from cob (stand cob upright on a chopping board, and use a sharp knife to cut down the length of the cob).

Add corn kernels, parsley and cooled onion mixture to the bowl with the vegetables and stir to combine.

Add parmesan and cheddar cheeses, flour, salt (we use a rounded 1/4 teaspoon fine salt) and pepper to the bowl and stir to combine the ingredients.

Use a fork to beat the eggs and 1/3 cup oil together in a small bowl. Add egg and oil mixture to the other ingredients and stir until just combined.

Pour mixture into prepared baking pan and spread evenly.

Bake for about 40-45 minutes, or until slice is golden brown and firm to the touch.

Store slice in the refrigerator or freezer. When freezing the slice, we cut it into single serve pieces, wrap the pieces in plastic wrap, and place them in an airtight container. The slice is suitable to reheat

Baked Zucchini and Bacon Cake

This savoury slice can be served hot or cold, as a side dish or with a salad as a main meal. You will need about 3 large bacon rashers for this recipe.

Preparation time: about 35 minutes (excludes baking time)

Serves about 6 as a light meal with a salad.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

550g zucchini
1 medium (about 160g) onion, peeled and finely chopped
130g bacon (after fat and rind has been removed)
75g (1 cup, lightly packed) grated tasty cheddar cheese
112g (3/4 cup) self-raising flour
Salt and pepper, to taste
4 large eggs (we use eggs with a minimum weight of 59g)
83ml (1/3 cup) oil (we use peanut oil but any mild-flavoured oil could be used)

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.

Finely chop bacon. Heat a heavy-based nonstick frying pan over medium-high heat. © exclusivelyfood.com.au

Fry bacon and onion for about six minutes, stirring occasionally, until onion has softened but not browned. Set aside to cool.

Line an 18cm by 28cm baking dish or slice pan with baking paper.

Wash zucchini, remove ends and finely grate. Squeeze handfuls of grated zucchini over sink to remove excess liquid (this prevents the slice from being too wet).

Combine grated zucchini, cooled onion and bacon mixture, cheese, flour, salt and pepper in a large bowl.

Use a fork to beat eggs and oil together in a small bowl. Add egg and oil mixture to the other ingredients and stir to combine.

Pour mixture into baking dish and spread evenly.

Bake for about 45 minutes, or until slice is golden brown and firm to the touch.

Set aside for five to ten minutes before slicing.

Garlic Bread Recipe.....

Makes about 20 pieces.
125g salted butter (or unsalted butter with salt added to taste)
2 large garlic cloves, peeled and crushed (about 10g [1 1/2 teaspoons] crushed garlic)
1 tablespoon (5g) finely chopped parsley
1 large (450-500g) French bread stick (about 65cm long)

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Adjust the oven rack to the middle of the oven.


Place butter and garlic in a small saucepan over medium heat, stirring occasionally. When butter has melted, cook and stir for an additional minute. Remove from heat and stir in parsley. © exclusivelyfood.com.au


Using a serrated knife, cut the bread stick in half (to make it easier to fit in the oven). Cut each half in half horizontally.

Spoon the garlic butter onto the cut surfaces of the bread stick, distributing the garlic and parsley evenly.


Join buttered sides of bread together to re-form two half loaves.

Wrap each half loaf in aluminium foil, making sure the bread is fully enclosed. The garlic bread could be refrigerated or frozen at this stage (we suggest defrosting before baking).


Place garlic bread on a baking tray and cook for about 15 minutes or until hot in the centre.


Remove the aluminium foil. Using a serrated knife, cut the garlic bread into
serving-size pieces. Serve immediately.

Baked Potatoes...with Cream and garlic

300ml (1 cup plus 2 1/2 tablespoons) cream (35 to 40 percent fat)
166ml (2/3 cup) milk
1 medium garlic clove, peeled and crushed
1kg potatoes (about six medium-large desiree potatoes)
3/4 teaspoon salt, or to taste
1/8 teaspoon ground white pepper, or to taste
100g (1 cup, firmly packed) grated tasty cheddar cheese


Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).


Stir cream, milk and garlic together in a medium bowl or jug.


Peel potatoes and cut into 3-4mm thick slices.


Layer the potato slices, seasoning with salt and pepper between the layers, in a 2.6 litre capacity baking dish. We use a baking dish that is about 6cm deep. © exclusivelyfood.com.au

Pour cream mixture over potato.

Tightly cover the baking dish with greaseproof paper then aluminium foil.

Bake for about 1 hour 15 minutes, until potato is tender when tested with a skewer or knife. Discard the paper and aluminium foil.


Increase oven temperature to 220 degrees Celsius (200 degrees Celsius fan-forced). Sprinkle potato with grated cheese. Return potato bake to the oven, and bake for about 15-20 minutes, or until cheese is melted and golden.


Allow the potato bake to stand for about 20 minutes before serving. Alternatively, store the cooked potato bake in the refrigerator, and reheat in the microwave or oven.

Baked veggies with Sausage links..in a jiffy meal..

• 1 Package of Italian Sausage (about 5 links)
• 2 Bell Peppers (Can use one yellow, one green for color)
• 1 Sweet Onion
• 1 lb Red potatoes (cut in quarters) about 4 potatoes
• 1-2 Tbsp Olive oil
• ¼ tsp oregano
• 1 tsp Garlic salt
• Dash of pepper

Directions

Preheat oven to 450 degrees.

Wash a cut Peppers and onions into strips.  Wash and cut potatoes too.

Place all of the cut veggies onto a large baking sheet.

Toss veggies with olive oil and seasonings.

Cut sausages into 3 or 4 pieces per sausage.  Place the sausage pieces on the pan with the veggies.

Place pan in the oven and bake for 30 minutes.

Remove and serve!

Makes enough for 4-6 people

Cinnamon Rolls

Ingredients:

1 cup milk(heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)
3 teaspoons instant active dry yeast

Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)

Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a soft ball.

Turn the dough out onto a lightly-oiled surface ( use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size. 

Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

          
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife ( Use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

TWO OPTIONS:Refrigerating or Freezing Unbaked Cinnamon Rolls: At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. Take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake.  Just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.   If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature . They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.  NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking. Bake Immediately After Making: Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.  Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.   Baked in a regular oven approximately 20 to 25  minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great! 
Yields 15 cinnamon rolls. 

CINNAMON FILLING: 
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).  (Sift the brown sugar and cinnamon together to remove any lumps.)

BUTTER FROSTING: 
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup< powdered (confectioners) sugar
1/2 teaspoons pure vanilla extractbr> /8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.