Lebanese Style Pide with Lemon Mint Yogurt

Ingredients

7g sachet dry yeast
2 cups warm water
1 teaspoon sugar
1 ½ teaspoons salt
6 cups plain flour
¼ cup olive oil
250g Perfect Italiano Mozzarella Pear, sliced
2 tablespoons pine nuts
1 onion, chopped
1 clove garlic, crushed
400g good quality minced lamb
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon sumac (optional)
1 tomato, de-seeded and finely chopped
¼ cup chopped fresh mint
Salt and freshly ground black pepper, to taste
1 cup Riverina Fresh Greek style yogurt
Finely grated rind of 1 lemon
Lemon wedges, for serving
1 teaspoon sumac, extra, for serving (optional)

Method

Preparation Time: 1 ½ hours (includes 45 minutes standing time)
Cooking Time: 20 minutes
Serving Size: Serves 8

1. Dissolve yeast in ¼ cup lukewarm water, add remaining lukewarm water, sugar and salt. Stir yeast mixture into 4 cups flour to make a very thick batter. Cover and stand in a warm place for 10 minutes, until frothy.
2. Gradually stir in remaining flour and 2 tablespoons of the oil. Knead for 10 minutes or until smooth and elastic, adding additional flour if required.
3. Divide into 8 pieces. Roll each piece into a 25cm oval shape, pinching the edges to create a ‘boat’ shape. Layer with half the Perfect Italiano Mozzarella slices.
4. Heat remaining oil in a frypan, fry pinenuts until golden, remove and drain on absorbent paper. Add onion to frypan and cook until soft, add garlic and mince, cook until well browned. Stir in allspice, cinnamon, sumac, pinenuts, tomato and half the mint, season to taste and remove from heat.
5. Spread spiced lamb mixture over each prepared dough base, and fold in edges. Layer with remaining Perfect Italiano Mozzarella slices. Bake at 200°C for 10 minutes or until base is golden and cheese is bubbling.
6. Combine yogurt, remaining mint and lemon rind. Serve hot pide with a squeeze of lemon juice, dollop of minted yogurt and sprinkle with sumac if desired.

Asian Baked Salmon with Broccolini and Snowpeas

Ingredients

1 x 200g bunch broccolini, washed and trimmed
200g snowpeas, washed and trimmed
2 spring onions, cut into 5 cm lengths
4 x 200g portions Atlantic salmon fillet
2 tablespoons soy sauce
1 lime
1 teaspoon sesame oil
60g Western Star Butter, cut into 8 cubes
8 sprigs of coriander
Japanese rice sprinkles (furikake) or black sesame seeds, for garnish (optional)

Method

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Serving Size: Serves 4

1. Place 4 large pieces of aluminium foil on the bench top, shiny side up. Arrange the broccolini, snowpeas and spring onions in the middle of each sheet of foil and top with a piece of salmon.
2. Sprinkle each piece of salmon with 2 teaspoons soy, a squeeze of lime juice, 1/4 teaspoon sesame oil, 2 cubes of butter and a sprig of coriander.
3. Scrunch up the foil around the salmon and vegetables to form a sealed, pastie shaped parcel. Arrange parcels on a baking tray and bake at 200°C for 10-12 minutes.
4. To serve, open each parcel and transfer contents to a plate, drizzle with juices and garnish with rice sprinkles, extra coriander and lime wedges.

Ricotta, Sun-dried Tomato and Parsley Empanadas

Ingredient

3 cups plain flour
200g butter
50g Perfect Italiano Shredded Parmesan
100ml water
½ cup sun-dried tomatoes
¼ cup flat leaf parsley leaves
3 spring onions, chopped
250g tub Perfect Italiano Ricotta
125g Perfect Italiano Mozzarella Shred
Salt and freshly ground black pepper, to taste
1 egg, lightly beaten

Method

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving Size: Makes 24

1. Blend flour, butter and parmesan cheese in a food processor until the mixture resembles fine breadcrumbs. Add water and blend until mixture just comes together. Turn pastry onto a floured bench and knead lightly into a ball. Rest in the refrigerator for 10 minutes.
2. Blend tomatoes, parsley and spring onions in food processor until finely chopped. Add cheeses and seasonings and blend until combined.
3. Split pastry in half, roll each half out to 1cm thickness and, using a 10cm round biscuit or scone cutter, cut 12 rounds from each piece. Place spoonfuls of ricotta mixture in the centre of each round and fold in half to enclose the filling and create a half moon shape. Pinch and pleat the edges of the pastry to secure.
4. Place Empanadas onto a lined baking tray and brush with beaten egg. Bake at 180°C for 15 minutes until golden and crisp. Serve warm as an appetizer with drinks.

Perfect Lasagne

 

Ingredients

500g Perfect Italiano Ricotta Original
3 Eggs
1kg of Bolognaise sauce
6 sheets of lasagne pasta
100g washed baby spinach
200g Perfect Italiano Mozzarella Shred
Salt & Pepper

Method

Serving Size: Serves 6
Cooking Time: 45-55mins

1. Whisk together the ricotta, eggs, salt & pepper to taste until smooth.
2. Spread 1/3 of the Bolognese sauce over the base of an oven proof dish, top with lasagne sheets & half the spinach leaves.
3. Spread another 1/3 of the Bolognese sauce over the pasta & cover with lasagne sheets.
4. Place the remaining spinach over the pasta & spread with 1/3 of the ricotta mixture, then top with remaining pasta sheets.
5. Spread over the remaining Bolognese sauce & the remaining ricotta mixture. Sprinkle the mozzarella cheese on top & bake in a pre heated oven @ 170c until golden brown in the oven for 45-55 minutes, ensuring pasta sheets are cooked.
6. Allow to sit for 10 minutes then portion & serve with a fresh garden salad.

Berry Ricotta Hotcakes

Ingredients

2 cups self-raising flour
2 teaspoons sugar
3 eggs, lightly beaten
1 ¾ cups milk
50g Western Star Butter, melted
1 punnet raspberries
250g tub Perfect Italiano Ricotta
toasted flaked almonds, for serving
maple syrup, for drizzling
icing sugar, for dusting

Method

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving Size: Serves 4

1. Place flour and sugar in a bowl. Whisk eggs and milk together and add to dry ingredients with melted butter, mix until smooth. Fold in half the raspberries.
2.Pour ¼ cup batter into a heated non stick frypan, swirl 1 teaspoon of Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
3.Serve pancake stacks, dolloped with remaining Ricotta, raspberries and almonds, drizzle with maple syrup and a dusting of icing sugar.

Strawberry Cheese Cake

Bahan :
200 ml susu cair
250 gr cream cheese
90 gr mentega tawar
6 kuning telur, kocok lepas
2 sdt kulit jeruk lemon parut
½ sdt esens lemon
200 gr putih telur
150 gr gula halus

ayak:
40 gr tepung terigu
20 gr tepung maizena

Setup strawberry (hiasan) :
700 gr strawberry ukuran kecil, bersihkan
50 gr gula pasir halus

Cara membuat:
1. Panaskan oven hingga suhu 180 °C. Siapkan 2 buah loyang oval bervolume 1,5 liter, alasi dengan kertas roti, olesi margarin, taburi terigu. Sisihkan.
2. Taruh cream cheese dan susu dalam satu wadah lalu tim di atas panci berisi air di atas kompor dengan api sedang. Aduk-aduk hingga cream cheese menjadi lembut dan tercampur rata dengan susu. Masukkan mentega, aduk hingga leleh. Angkat. Biarkan hingga adonan cream cheese hangat. Masukkan kuning telur kocok, kulit jeruk lemon parut dan esens lemon, aduk rata. Sisihkan.
3. Kocok putih telur hingga berbusa, masukkan gula halus sedikit demi sedikit sambil terus dikocok hingga kaku.
4. Tuangi adonan susu sedikit demi sedikit sambil dikocok perlahan dengan mixer kecepatan rendah hingga rata. Masukkan tepung terigu dan tepung maizena, kocok perlahan hingga rata. Bagi adonan menjadi 2 bagian.
5. Tuang masing-masing adonan ke dalam loyang panggang selama 40 menit hingga permukaan cake berwarna keemasan. Angkat. Dinginkan. Keluarkan dari loyang.
6. Setup strawberry : masak strawberry dan gula di atas api kecil hingga berair dan strawberry lunak. Angkat. Dinginkan.
7. Hias setiap permukaan cake dengan setup strawberry. Biarkan sebagian saus mengalir ke sisi kue.
8. Sajikan hangat atau dingin.

Strawberry Cheesecake ini dapat juga dipanggang au bain marie yaitu teknik memanggang dengan air (merendam loyang berisi adonan kue ke dalam loyang yang lebih besar yang berisi air panas setinggi ½ loyang adonan kue). Tujuannya agar cake matang dalam keadaan lembab dengan tekstur yang lembut. Beberapa tip pemanggangan dengan cara au bain marie :
1. Air dalam loyang harus mencapai setengah tinggi loyang kue.
2. Sebelum dituang ke loyang, air harus dipanaskan dulu sampai mendidih. Tapi setelah berada dalam oven, air harus dijaga jangan sampai bergolak/mendidih dan tidak masuk ke dalam kue.
3. Kalau air kurang dan yang dimasukkan tidak cukup panas, cake tidak akan matang.

Pecan Caramel Brownies

4 squares (1 oz each) unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
1 package (14 oz) caramels
1/4 cup heavy cream
2 cups pecans, coarsely chopped
1 package (12 oz) chocolate chips

1. Heat unsweetened chocolate and butter in a saucepan until melted. Stir in sugar. Beat in eggs. Stir in flour until well blended.

2. Spread half the mixture in a greased 9″ x 13″ baking dish. Bake for 20 minutes at 350F.

3. Meanwhile combine caramels and cream in a saucepan and melt over low heat. Stir until smooth. Stir in 1 cup pecans.

4. Spread caramel mixture over partially baked brownies. Sprinkle with half the chocolate chips. Pour remaining brownie batter over the top. Sprinkle with last of pecans and chocolate chips.

5. bake for 25 to 30 more minutes. Cool in pan on wire rack.

6. Hope for the best.

Chocolate Strawberry

Ingredients:
Cake:
– 115 gr tepung terigu
– 75 gr oats (quick cooking)
– 50 gr cokelat bubuk
– 300 gr gula pasir halus
– 1 sdt soda kue
– ¼ sdt garam
– 275 ml kopi, dinginkan
– 1 sdm vinegar/air jeruk lemon
– ½ sdt vanili
– 250 ml putih telur (dari 7 butir telur)

Frosting/Pelapis:
– 100 gr krim bubuk
– 100 ml susu non fat yang dingin
– 150 ml yogurt non fat rasa strawberry
– 150 ml selai strawberry

Hiasan:
– Strawberry segar

Directions:
Peralatan khusus: 2 loyang bundar diameter 20cm, tanpa olesan minyak

• Panaskan oven pada 170derajat celcius

Cake:
– Campur tepung, 150g gula pasir, oats, coklat bubuk, soda kue dan garam dalam mangkuk yang besar. Aduk rata, sisihkan
– Taruh kopi, vinegar dan vanili dalam mangkuk ukuran sedang, aduk dan sisihkan
– Kocok putih telur dengan kecepatan tinggi sampai terbentuk puncak2 tumpul jika pengocok diangkat. Masukkan sisa 150 gula pasir secara bertahap ke dalam putih telur. Kocok sampai terbentuk puncak2 runcing dan kaku jika pengocok diangkat. Sisihkan.
– Tuangkan adonan kopi ke dalam campuran tepung, aduk dengan whisk sampai rata. Masukkan 1/3 bagian putih telur, aduk dngan whisk atau spatula. Masukkan sisa putih telur dengan cara yang sama.
– Tuan adonan ke dalam 2 buah loyang yang telah disiapkan. Panggang selama 25-30 menit sampai matang. Keluarkan dari oven dan biarkan dingin dalam loyang. Setelah dingin, lepaskan sisinya dengan pisau lalu balik loyang di atas nampan.
– Bagi masing kue jadi 2. lapisi selai stroberi, lalu tumpuk kue menjadi 4

Frosting:
– Kocok krim bubuk dengan susu dingin sampai mengental dan mengembang. Masukkan yogurt ke dalam adonan whipped cream, aduk dengan spatula.
– Lapisi permukaan dan sisi kue dengan frosting. Hiasi dengan stroberi.

Pizza

Bahan-Bahan :

Roti:
500	gram tepung terigu protein sedang
1/2	sendok teh garam
1	sendok makan ragi instan
250	gram air hangat
2	sendok makan minyak zaitun
Saus:
1	buah bawang bombay, cincang halus
1	siung bawang putih, cincang halus
2	sendok makan minyak zaitun
200	gram tomat, diparut
400	gram tomat kaleng (bisa diganti dengan 5 buah tomat, direbus lalu diparut
50	gram pasta tomat
1	sendok teh garam
1/2	sendok teh gula pasir
1	sendok teh basil
2	sendok teh oregano
Topping:
2	buah tomat, potong kotak kecil
1	buah paprika hijau, potong tipis setengah lingkaran
50	gram jamur kancing, iris tipis
10	buah zaitun hitam, belah 2
1	kaleng ikan anchovy, siap pakai (bisa diganti ikan tuna acar)
50	gram keju mozarella, diparut
1	sendok teh oregano
2	sendok makan minyak zaitun

Cara Mengolah :

Membuat Roti: 1. Ayak Tepung terigu, lalu campurkan dengan garam, ragi instan 2. Masukkan air hangat dan minyak zaitun sambil diuleni selama 10 menit, bulatkan adonan 3. Diamkan adonan selama 15 menit. Giling lalu masukkan dalam loyang pizza diameter 24 cm yang telah dioles minya zaitun 4. Adonan siap ditutup topping Membuat Concase: 1. Panaskan minyak zaitun. Tumis bawang bombay dan bawang putih sampai layu selama 5 menit 2. Masukkan tomat parut, tomat kaleng, dan pasta tomat. Masak sampai kental sambil diaduk sampai meletup-letup 3. Masukkan garam, gula, oregano, dan basil. Aduk sebentar lalu angkat dan dinginkan. Cara Membuat: 1. Tipiskan adonan, masukkan ke loyang pizza yang telah dioles minyak zaitun 2. Oles permukaan pizza dengan concase, taburkan tomat, paprika, jamur, dan zaitun hitam 3. Tambahkan ikan anchovy dan keju mozarella. Taburkan oregano dan percikkan minyak zaitun ke permukaan pizza. 4. Panggang selama 20 menit dengan suhu 200 derajat Celcius.

Garlic Bread

Garlic Bread

bahan :
1 buah Roti panjang
100 gr Margarine Meadow Lea
100 gr Butter
2 siung bawang putih
parsley sampai kira2 2 sdm.

Campur margarine dengan butter.
Haluskan bawang putih dan cincang halus parsley.
Campurkan semua bahan.
Oleskan pada roti panjang yang sudah diiris melintang.
Bungkus dengan alumunium foil, dan bakar dalam oven selama ½ jam, jika ingin roti agak kering, buka alumunium nya bagian atas oven lagi sampai agak kering .
Dioven dengan panas 350 derajat F.