Kitchen Therapy


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Pizza Rustica

It’s been almost a month since I last posted anything!
One of my kids picked up a bug and then generously shared it with the rest of the family.
So for the past few weeks I’ve either been unwell or been looking after unwell kids.
Even as I write this, I can hear the chesty cough of one of my boys coming from upstairs.

This week’s Tuesdays with Dorie recipe, Pizza Rustica, almost didn’t happen.
It was easy enough to motivate myself to take part in this week’s recipe.
I really enjoy being a part of the group!

I picked the day to bake.
I organised myself and planned things so the day would be relaxed and leisurely.
I had three loads of washing done and hanging before 8.30am.
I was feeling good and on track!

As we walked out to the car to leave for school, we could hear a loud engine starting next door. We sat in the car and watched workmen with generator powered hoses strip the paint off the house next door and land all over my three loads of washing.

It’s okay, I kept telling myself.
No big deal.
You’ll just run the clothes through the wash again…

Then, my 4 year old, who seemed like he was finally getting better, began vomiting.
When we arrived at the doctor, he told me we had to go back home “NOW” so he could go to the toilet.
We made it back home just in time!
Then back in the car and back to the doctor!
But it’s okay!
REALLY!

Finally, after a stop at the chemist for medication, we were back home and I was ready to cook!

I made the dough, it was incredibly easy.

I opened the ricotta to prepare the filling and  quickly realised I picked up a tub with an expired date.
It smelled bad!
BUT REALLY, IT’S OKAY!!!

I raced back to the store and picked up the last two tubs of ricotta, yay!
They had just the right amount of ricotta I needed!
Raced back home to find the seal on the second tub was broken!
Seriously!?! 

After a minute or two of contemplating giving up, I decided to just add the block of Philadelphia cream cheese I had in the fridge.
As the kids say, booyah!
Problem solved!
I was feeling pretty pleased with myself!

All the running around meant my pizza rustica was ready much later than planned.
Which was no big deal.

Until I realised it was the first day of daylight savings in Sydney and by the time it came out of the oven it was pitch black outside and I had no chance of taking a decent photo of the finished product!

I wasn’t happy with my photos and I honestly contemplated not posting at all!

But I really enjoyed the taste of the pizza rustica and felt it would be crazy to have gone through all that and not post!

The dough was so deliciously sweet. I loved it.
The filling was incredibly salty and cheesy. .
Whoever thought of putting the two together was a genius!
What a wonderful balance of sweet and salty!
I am so glad I persevered!

If you want to try it for yourself, Emily of Capitol Region Dining and Raelynn of The Place They Call Home, are this week’s hosts and will have the full recipe on their blogs.

If you would like to check out what other members of Tuesdays with Dorie thought of this week’s recipe, head on over!


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Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

Anytime I ask anyone in my family, “what do you feel like for dinner?”
I can guarantee you, the answer will be “can you make that cannelloni?”
It is so easy to make and so incredibly tasty and satisfying.
And the best bit… the kids love having the cannelloni for their school lunches the next day!

I process 3 slices of stale bread for breadcrumbs…

I add hot water to the spinach until it wilts, then run cold water over it before chopping…

I place the breadcrumbs, spinach and a cup of grated parmesan in a bowl…

I add the ricotta and season with salt and pepper…

And use my hands to squish it all together!

I open a jar of tomato sauce and cover the base of baking dish
(I prefer 650ml jar of Five Brothers ‘Grilled Summer Vegetables’)

I stuff and layer the cannelloni over the sauce.

Open another jar of sauce and spread it over the top of the cannelloni.
Then sprinkle a good dose of cheese!

Bake for about 30 mins and you’re done!

Ingredients

2 x 650ml Jars of readymade tomato pasta sauce
1 Box Cannelloni Tubes
2 Bunches Spinach (I use two bags of washed baby spinach leaves)
750-800g Fresh Low Fat Ricotta
1 Cup Grated Parmesan Cheese
1/2 Cup Fresh Breadcrumbs (about 3 slices of bread processed)
Sea Salt and Cracked Black Pepper
2 Cups Grated Cheese (I use Pizza Mix)

Method

1. Preheat oven to 180 degrees Celsius.
2. Blanch the spinach by dropping into a saucepan of boiling water for 5 seconds.
3. Put under cold water, then drain and squeeze out any excess moisture, chop.
4. Combine the spinach, ricotta, parmesan, breadcrumbs, salt and pepper.
5. Spread one jar of tomato sauce over the base of a baking dish.
6. Stuff cannelloni tubes with filling and layer over sauce.
7. Pour remaining jar of sauce over the cannelloni, sprinkle grated cheese over the top.
8. Bake for 25-30 mins.


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Prosciutto, Feta and Ricotta Tarts

These are absolutely delicious! Golden, crispy, savoury bites that are incredibly satisfying fresh from the oven or straight from the fridge!

Ingredients

6 Sheets Filo Pastry
Olive Oil Spray
5 Slices Prosciutto or Ham, finely diced
1 Onion, finely chopped
1 Tbs Flat-Leaf Parsley, finely chopped
120g Ricotta
100g Feta
375ml Pouring Cream
3 Eggs

Method:

Preheat oven to 180C.

 

1. Lightly grease 12 hole muffin pan (we used Olive Oil spray).

 

 

2. Cut 12 x 1cm wide strips of baking paper and line each muffin hole so it extends beyond the rim so it’s easier to remove the tarts.

 

 

3. Stack 3 filo sheets (spray between each sheet with oil). Cut stacked filo sheets into 12x10cm squares. Spray one square with olive oil and place another square diagonally on top to form a star shape. Press into muffin hole and repeat with remaining 3 filo sheets until 12 tart shells are complete.

 

 

4. Combine prosciutto (or ham), onion, parsley, ricotta and feta in a large bowl then season with salt and pepper.

 

 

5. Spoon mixture into tart shells.

 

 

6. Whisk cream and eggs, pour over the ricotta mixture.

 

 

7. Bake for 25 minutes or until set. Stand in pan for 15 minutes before serving.