Spinach and Bacon Rolls

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Oven temperature: 200°C


Ingredients:

• 600g spinach
• 250g streaky bacon, chopped
• 1 medium onion, finely chopped
• 125g chunky cottage cheese
• 125g feta cheese
• 60ml freshly chopped parsley
• 3 large eggs
• 2 rolls ready-made puff pastry
• salad and tomato sauce, to serve



Instructions:

1 Boil the spinach for two minutes, until wilted. Drain, then squeeze out the excess water. Slice the spinach and put it into a bowl.

2 Fry the bacon until just cooked. Remove from the pan but leave the bacon fat. Add the onion and sauté until soft. Stir the onion into the bacon. Add the cheeses and parsley. Whisk two of the eggs and stir them into the mixture. Season to taste.

3 Roll out the pastry and cut into six rectangles. Spoon the filling along the length of the rectangles. Whisk the remaining egg and brush onto the pastry edges. Fold the pastry over the filling to form a sausage roll and press down to seal. Place onto greased baking trays. Brush the top of the pastry with egg. Bake in a preheated oven for 20 minutes, until golden. Serve with salad and tomato sauce.

Mince & Vegetable Cups

 

Getting your kids to eat their veggies is easy with this mince recipe served in individual crisp bread cases.

 

 

Ingredients

 

15 millilitre olive oil

¼ cup Grated mature cheddar cheese

¼ Cup frozen peas

30 millilitre Tomato paste

1 Small baby marrow, grated

1 Small carrot, peeled, grated

200 gram lean beef mince

1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce

12 Slices whole wheat bread

 

 

Instructions

 

1.Preheat oven to 200°C.

2.Brush a muffin tray with oil.

3.Heat remaining oil in a non-stick frying pan over medium-high heat.

4.Add mince.

5.Cook, stirring with a wooden spoon to break up the mince, for 6 to 8 minutes or until browned.

6.Add carrot and baby marrow.

7.Cook, stirring, for 3 to 4 minutes or until soft.

8.Add tomato paste and KNORR Spaghetti Bolognaise Cook-In-Sauce.

9.Stir to combine.

10.Bring to the boil.

11.Reduce heat to medium-low.

12.Simmer for 10 minutes or until liquid has evaporated.

13.Stir in peas and season with salt and pepper.

14.Use a rolling pin to flatten bread slices.

15.Use a 10cm round biscuit cutter (or use scissors) to cut 1 round from each slice.

16.Use bread rounds to line base and sides of greased muffin holes.

17.Bake bread cases for 5 minutes or until crisp.

18.Spoon 2 tablespoons mince mixture into each bread case.

19.Sprinkle with cheese.

20.Bake for 12 to 15 minutes or until heated through.

21.Great for the kids!

 

 

Tasty Tortillas

Savory Grilled Fruit

Ceviche

Cucumber Boats

Grilled Corn on the Cob

crostini with buffalo mozzarella, peppers & basil

serves 4 as a starter

The success of this starter is all in the cheese. If you can’t find the freshest buffalo mozzarella, don’t be tempted to use stringy, ordinary mozzarella or boccincini. The best substitute would be a fresh goats cheese or even some humble ricotta.

You can roast the peppers yourself, but I find that the jars of pre-prepared roast peppers or capsicum are perfectly fine if you’re short of time.

8 thin slices baguette

1 large ball bufffalo mozzarella, torn into chunks

roasted & peeled red pepper (capsicum), finely sliced

a few fresh basil leaves

Toast baguette slices lightly on one side.

Layer each round with mozzarella chunks, top with a few slices of pepper (capsicum) and a basil leaf or two.

crostini with smoked salmon & sour cream

serves 4 as a starter

This is one of those effortless starters that feels a little bit special but can be made in a flash from ingredients from your supermarket.

If you don’t have access to capers, chopped chives or parsley would work well. It’s more about getting some visual greenery and freshness.

Baguettes are lovely for crostini but I’ve also used crackers or larger slices of sourdough cut into small, bite sized pieces.

8 thin slices baguette

100g (3 oz) smoked salmon, sliced

sour cream

capers

lemon cheeks, to serve

Toast baguette slices lightly on one side.

Layer each round with smoked salmon, top with a dollop of sour cream and sprinkle with a few capers and lots of freshly ground black pepper.

Warm butter beans with rosemary & garlic

serves 4 as a starter

You can either serve this as bruschetta with the beans dished up on toast

that has been rubbed with the cut side of a clove of garlic. Alternatively,

serve the beans in the middle of the table with bread on the side so your

guests can help themselves.

I’ve made this with cannellini beans and butter beans and I have a slight

preference for the slightly larger, firmer butter beans. Borlotti beans would

also work well as would chickpeas.

1 can butter beans (400g /14oz), drained

1-2 cloves garlic, peeled & finely sliced

2 small sprigs rosemary, leaves picked

pinch chilli flakes, optional

Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. Add remaining ingredients and stir fry beans until they are golden and warmed through.

Season well and serve with a drizzle of peppery extra virgin olive oil.