Term 2 Week 5 Recipes

Roasted pumpkin, rocket and fetta frittata
http://www.taste.com.au/recipes/
 
Make this frittata for a light and quick meal.
15 minutes to prep
 55 minutes to cook
4 Servings
Ingredients

• 1/2 quantity Smoky roast pumpkin (see recipe below)
• 100g baby rocket
• 1 small red onion, thinly sliced
• 100g Lemnos Full Cream Fetta, crumbled
• 1/3 cup grated pizza cheese
• 8 eggs
• 3/4 cup pure cream
• 100g mixed salad leaves
• 250g cherry tomatoes, halved
• 1 Lebanese cucumber, cut into thin ribbons
• 1/4 cup balsamic dressing

Step 1
Preheat oven to 180C/160C fan-forced. Grease a 20cm square (base) cake pan. Line base and sides with baking paper.
 Step 2
Layer pumpkin, rocket, onion and fetta in pan. Sprinkle top with pizza cheese.
 Step 3
Whisk eggs and cream together in a large jug. Season with salt and pepper. Pour into pan. Place pan on a baking tray. Bake for 55 minutes or until browned and just set.
 Step 4
Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine.
 Step 5
Stand frittata in pan for 5 minutes. Carefully remove from pan. Cut into pieces and serve with salad.


Smoky roast pumpkin
 
This smoky pumpkin recipe is a great side dish to add to any meal.
 15 minutes to prep
40 minutes to cook
 Makes  4 cups
Ingredients

• 1.5kg jap pumpkin, peeled, cut into 3cm pieces
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil

 Method
Step 1
Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper. Place pumpkin, paprika and oil in a bowl. Season with salt and pepper. Toss to coat.
 Step 2
Arrange pumpkin mixture, in a single layer, on prepared tray. Roast for 35 to 40 minutes or until pumpkin is golden and tender.
 


Rhubarb bread and butter pudding
http://www.sbs.com.au/food/recipes/

Ingredients

• 1 bunch rhubarb, trimmed
• ½ cup (110g) brown sugar
• 10 slices white bread, crusts removed, buttered
• 3 eggs
• ½ cup (110g) caster sugar
• 1 cup (250ml) milk
• 1 cup (250ml) cream
• 1 teaspoon vanilla extract
• icing sugar, to dust

Instructions

1. Cut rhubarb into 8cm lengths. Place in a small frying pan with brown sugar and 2 tablespoons water and cook on low heat for 3-5 minutes, until just tender. Remove pan from heat.
2. Preheat oven to 180°C or 160°C fan. Grease a 6-cup ovenproof dish.
3. Cut each slice of bread into four triangles. Place in prepared dish, overlapping. Place rhubarb between each layer of bread. Whisk together eggs, caster sugar, milk, cream and vanilla. Pour over bread and set aside to soak for 15 minutes.
4. Bake for 45 minutes, until set and golden. Dust with icing sugar to serve.