LEEK, ALMOND AND BRUISED TOMATO GALETTE

'Use it, don't lose it' is the motto of no-waste warrior Phoebe Wood, who comes to the rescue with this upcycled leek, almond and bruised tomato galette recipe.    

INGREDIENTS

• 5 over-ripe or bruised truss or roma tomatoes, chopped
• 3 leeks, thinly sliced
• 1/2 bunch hard herbs, such as thyme or rosemary
• 1/3 cup (80ml) extra virgin olive oil
• 1 bunch micro basil, leaves picked
• 1/3 cup (55g) roasted almonds, chopped
• 2/3 cup (50g) finely grated parmesan, plus extra to serve
• 2 tbs baby capers in vinegar, drained
• 1 egg, lightly beaten
• Sliced mixed heirloom tomatoes and vine-ripened cherry tomatoes, to serve

Spelt pastry

• 22/3 cups (400g) white spelt flour
• 200g cold unsalted butter, chopped
• 1/4 cup (60ml) apple cider vinegar

• METHOD

  • 1
    For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Enclose in plastic wrap and chill for 3 hours.
  • 2
    Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, leek and hard herbs on top. Drizzle with oil and season. Roast for 40 minutes or until leek is very tender. Transfer mixture to a colander set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.
  • 3
    Meanwhile, roughly chop half the basil leaves and place in a bowl with almonds, parmesan and capers. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray. Scatter over basil mixture, leaving a 7cm border, and top with leek mixture. Fold over pastry border to partially enclose filling. Brush with egg and cook for 50 minutes or until pastry is crisp and golden. Cool slightly.
  • 4
    Serve tart topped with sliced heirloom tomatoes,cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve. 

SPICED TOMATO AFGHAN PIZZA

Using Afghan bread as a base, this recipe beats pizza delivery, on speed and taste. There's a sneaky serve of vege, too.

INGREDIENTS

• 1 large Afghan bread
• 100ml extra virgin olive oil
• 3 garlic cloves, crushed
• Finely grated zest of 1 lemon, plus extra wedges to serve
• 11/2 tbs dukkah
• 250g cherry tomatoes, sliced if large
• 3 vine-ripened tomatoes, sliced
• 2 small zucchinis, sliced
• 150g feta, crumbled
• 1/2 bunch flat-leaf parsley leaves, chopped

• METHOD

  • 1
    Place a baking tray in oven and preheat to 240°C. Place bread on a piece of baking paper. Combine oil, garlic, zest and dukkah in a bowl. Brush half over bread. Place tomatoes and zucchini in a bowl, toss with remaining oil mixture, then scatter over bread with feta. Transfer to preheated tray.
  • 2
    Reduce heat to 220°C. Bake for 20 minutes or until crisp and tomatoes collapse.
  • 3
    Top with parsley and serve with lemon.
  • 
    

PRAWNS WITH ROASTED CAPSICUM AND BUTTER BEANS

This simple, stylish seafood starter is a warm weather entertaining winner.

INGREDIENTS

• 3 large red capsicums, quartered
• 200g baby green beans
• Ice for an ice bath
• 2 x 300g cans butter beans, rinsed, drained
• 2 garlic cloves, finely chopped
• 1/4 large red onion, very thinly sliced
• Squeeze of lemon juice, to taste
• 2 tbs shredded basil
• 100ml extra virgin olive oil
• 80g unsalted butter
• 1kg green prawns, peeled (tails intact), deveined
• 1 small red chilli, finely chopped

• METHOD

  • 1
    Preheat grill to high and cook capsicum, skin-side up for 4-5 minutes until they blister and blacken. Remove, cover with a tea towel and leave for a few minutes, then remove skins. Slice one third into thin strips and finely chop the rest.
  • 2
    Blanch green beans in boiling, salted water for 3 minutes. Drain, then plunge into iced water to set their bright colour. Dry in a tea towel when cool and set aside.
  • 3
    In a bowl, mix butter beans, garlic, onion, lemon juice, basil, 1/4 cup (60ml) olive oil, capsicum strips, salt and pepper.
  • 4
    Heat butter and remaining oil in a deep frypan over medium-high heat. Cook prawns for 2-3 minutes, turning, until just cooked. Add chopped capsicum and chilli to warm through, season, then serve piled on the salad mixture.

RICOTTA DUMPLINGS WITH ORECCHIETTE, PEAS AND PROSCIUTTO

Perfectly balanced, this pasta dish is full of flavour explosions.

INGREDIENTS

• 2 cups orecchiette pasta
• 1/4 cup (60ml) olive oil, plus extra to drizzle
• 1 cup freshly podded or frozen peas
• 1/2 onion, thinly sliced
• 1/4 cup (60ml) dry white wine
• 4 thin slices prosciutto or ham, sliced
• 2 tablespoons mint leaves

Ricotta dumplings

• 250g fresh ricotta
• 2 tablespoons grated parmesan, plus extra to serve
• 1/3 cup (50g) plain flour
• 1 egg, plus 1 extra yolk
• 2 tablespoons finely chopped flat-leaf parsley
• Large pinch freshly grated nutmeg

METHOD

• 1
  For the ricotta dumplings, briefly process all the ingredients in a food processor with salt and pepper until smooth. Chill until needed.
• 2
  Cook pasta in a pan of boiling salted water according to packet instructions, adding peas for the final 2 minutes of cooking time, then drain. Rinse briefly in cold water to cool slightly, then drain again. Toss with 1 tablespoon of the oil.
• 3
  Heat remaining oil in a large pan over medium-low heat. Add onion and cook for 5 minutes or until soft. Add the wine, prosciutto, peas and pasta and lightly toss for 1 minute or until pasta is heated through. Arrange the contents of the pan with its juices in a single layer over a large serving platter.
• 4
  Meanwhile, bring a pan of salted water to the boil. Drop the ricotta batter by the teaspoon into the boiling water, cooking 6 at a time, and simmer for 2 minutes. Drain on paper towel while you cook remaining dumplings, then scatter over the pasta. Season well with sea salt and freshly ground black pepper, scatter with mint and a little extra parmesan, then drizzle with extra oil and serve warm.

• NOTES

  -

  Orecchiette (small, ear-shaped pasta) and whole nutmeg are from delis and selected supermarkets.

SALMON CAKES WITH HORSERADISH YOGHURT

Wondering what to do with any leftover seafood? Make a batch of salmon cakes the whole family can enjoy

INGREDIENTS

• 600g leftover cooked potato, mashed
• 1 bunch dill, fronds chopped
• Finely grated zest of 1 lemon
• 1 eschalot, finely chopped
• 1 garlic clove, crushed
• 2 eggs, beaten, plus 1 eggwhite
• 2 1/2 cups (125g) panko breadcrumbs
• 250g leftover cooked salmon
• 200g leftover cooked crab meat
• 1/2 cup (75g) plain flour
• Olive oil, to shallow-fry
• Watercress sprigs and lemon wedges, to serve

Horseradish yoghurt

• 1 cup (280g) thick Greek-style yoghurt
• 1/4 cup (70g) horseradish cream
• Juice of 1 lemon
• 1 small garlic clove, crushed

• METHOD

  • 1
    For horseradish yoghurt, combine all ingredients in a bowl and season. Cover and chill until needed.
  • 2
    Combine potato, dill, lemon zest, eschalot, garlic, eggwhite and 1 cup (50g) breadcrumbs in a bowl. Season.
  • 3
    Flake the salmon and fold through with the crab meat. Shape into 12 patties.
  • 4
    Place flour and remaining 1 1/2 cups (75g) breadcrumbs in separate bowls. Dust fishcakes with flour, shaking off excess, then dip in egg and coat in breadcrumbs. Place on a plate and chill for 20 minutes to firm up.
  • 5
    Heat 1cm oil in a large frypan over medium-high heat. In 2 batches, add the fishcakes and cook for 4 minutes each side or until crisp and golden. Drain on paper towel and keep warm. Repeat with remaining fishcakes.
  • 6
    Divide fishcakes among serving plates and serve with watercress sprigs, lemon wedges and horseradish yoghurt.

EASTER HOT CHOCOLATE WITH HOT CROSS BUN SPICED BISCUITS

Hot cross buns get a clever reinvention as these aromatic, spiced biscuits. The hot chocolates are as divine as they sound and also a great way to use up leftover Easter eggs

INGREDIENTS

• 2 cups (500ml) milk
• 2 cups (500ml) pure (thin) cream
• 1 vanilla bean, split, seeds scraped
• 200g dark chocolate Easter eggs or dark (70%) chocolate, finely chopped
• Vanilla ice cream, small hollow Easter eggs and cocoa powder, to serve

Hot cross bun spiced biscuits

• 160g cold unsalted butter, chopped
• 1 3/4 cups (260g) plain flour
• 1 tsp baking powder
• 3/4 firmly packed cup (170g) brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 cup (120g) pure icing sugar, sifted

 

METHOD

• 1
  For the biscuits, place the butter, flour, baking powder, brown sugar, cinnamon, allspice and nutmeg in a food processor. Add 1 tbs iced water and 1/2 tsp salt flakes, and pulse until it resembles fine breadcrumbs. Turn out onto a lightly floured work surface and knead until combined. Enclose in plastic wrap and chill for 30 minutes to firm up.
• 2
  Preheat oven to 180°C. Grease 4 large baking trays and line with baking paper.
• 3
  Remove dough from the refrigerator and cut in half. Working with 1 piece at a time, roll out to 3-5mm thick. Using a 5cm round biscuit cutter, cut rounds out of dough and place 3cm apart on trays, re-rolling dough as required. Repeat process with the remaining dough.
• 4
  Bake in batches, swapping trays halfway, for 10-12 minutes or until a biscuit moves on the tray after being pushed gently with your finger. Set aside to cool.
• 5
  Meanwhile, combine icing sugar and 1 tbs hot water in a bowl until smooth. Transfer to a piping bag fitted with a plain 2mm nozzle (alternatively place in a freezer bag and make a small hole in one corner). Pipe crosses on cooled biscuits.
• 6
  To make the hot chocolate, combine the milk, cream and vanilla seeds in a saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until hot.
• 7
  Add chocolate and 1/2 tsp salt, and continue to cook, stirring, for a further 2 minutes or until melted and smooth.
• 8
  Divide hot chocolate among heatproof cups and top with ice cream and Easter eggs. Dust with cocoa powder and serve with hot cross bun spiced biscuits.

VALLI LITTLE'S ROLLED RICE NOODLES WITH CRISPY CHILLI TOFU

Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour, these rolled rice noodles with crispy chilli tofu are exactly that.

INGREDIENTS

• 100ml sunflower oil
• 400g banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths
• 1/2 tsp dried chilli flakes
• 2 tsp sea salt flakes
• 2 tbs each rice flour and self-raising flour
• 250g very firm tofu, crumbled
• 1 bunch broccolini, blanched, halved lengthways
• 1 cup (160g) peas, blanched
• 1/2 cup (50g) fried Asian shallots
• Chopped pickled red chillies (from Asian grocers), to serve

Sesame dressing

• 2 tbs each soy sauce and rice vinegar
• 1 tbs each sesame oil and peanut oil
• 1 tsp caster sugar
• 2 tsp grated ginger
• 1 garlic clove, crushed

• METHOD

  • 1
    Heat 2 tbs sunflower oil in a frypan over medium-high heat. Cook rolled rice rolls for 3-4 minutes on one side until slightly golden and crisp. Turn, then add 1/4 cup (60ml) water to pan and immediately cover with a lid. Cook for 2 minutes or until tender. Remove noodles from pan and set aside to cool completely.
  • 2
    To make crispy tofu, using a mortar and pestle, crush chilli flakes, then combine with salt flakes. Combine the flours in a separate bowl and season with salt. Add tofu and toss to coat, then discard excess flour. Heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add tofu and cook, stirring, for 4 minutes or until golden and crisp. Drain on paper towel, then toss in chilli salt.
  • 3
    For the dressing, place all ingredients and 2 tbs water in a bowl. Stir to combine.
  • 4
    Divide the noodle rolls among plates and drizzle over sauce. Top with crispy chilli tofu, broccolini, peas, fried Asian shallots and pickled chilli to serve.