Spinach & Ricotta Triangles

Spinach & Ricotta Triangles

Food Party for 3

Hello everyone! Today has been quite an eventful day filled with food. It kicked off with early start to a Saturday morning where two of my other housemates Lina & Marissa, and myself, caught a bus to Paddy’s Market to shop for some fresh produce. It was Lina’s first time to Paddy’s Market and I think she really enjoyed the fresh produce, and found it a little bit overwhelming at the same time. We shopped for our own food, as well as ingredients for our picnic that we had planned for the afternoon as well. I think I spent about $45 dollars in total for fresh vegetables, meat and seafood – half of the budget went to the seafood though, but then you can imagine buying the rest of the stuff for $20 which I think will last me the whole week plus 1 or 2 days max.

And of course, on our way back we stopped by Chinatown to grab some delicious cream puffs from Emperor’s Cream Puff. I told Marissa to get a box of 20 to share between the 3 of us. She told me while she was lining up, she doubted whether we could finish the whole box. Well, we did. Half of the box was practically devoured in less than 5 minutes, and the rest we finished up on the bus trip back home.

On today’s menu for the picnic, we had Chicken & Pea Soup, Chorizo & Caramelised Onion Sausage Rolls, Penne Salad, Spinach & Ricotta Triangles, and for dessert, Marissa’s Egg Custard (gone wrong, long story short, it ended up becoming steamed eggs). We also had an array of white wine: Chardonnay, Pink Moscato & Sauvignon Blanc, and a bottle of Apple & Pink Grapefruit Schweppes.

I think we overestimated the amount of food for 3 people, (and eventually became 4 as we invited our other housemate Sam to join us), for we had SO much food. All in all it was a fun day, well anything that involves food is always fun!

Penne Salad
Lina’s Penne Salad with fresh capsicums, corn, tomatoes, and sautéd garlic, mushrooms and zucchini. Drizzled with lemon juice and a touch of vinegar, seasoned with salt and pepper

Chicken & Pea Soup
Marissa’s Chicken and Pea Soup (see original recipe here on Taste). Basically substitute the ham for the chicken drumettes, and without the salami bites

Mexican Chorizo & Caramelised Onion Sausage Rolls
My Mexican Chorizo & Caramelised Onion Sausage Rolls


Today, besides my Mexican Chorizo & Caramelised Onion Sausage Rolls, I also decided to make some Spinach & Ricotta Triangles to add the dishes for Lina is a vegetarian. These triangles are a quick and easy family food, perfect for entertaining food or for a vegetarian lunch or dinner, served with a salad.

Spinach & Ricotta Triangles

PREP TIME 20 MINS | COOKING TIME 15-20 MINS |
MAKES 
27 TRIANGLES

INGREDIENTS

  • 3 sheets frozen puff pastry, semi-thawed
  • 100g fresh loose leaf baby spinach, washed and dried
  • 250g ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 stalk fresh mint leaves, finely chopped
  • Zest of one lemon
  • Ground salt and pepper
  • 1 egg, beaten
  • 1 tbsp milk

Spinach & Ricotta Triangles

METHOD

  1. Preheat oven to 200C. Combine the egg and milk in a small bowl. Add the remaining ingredients in a medium bowl and mix with a spoon.
  2. Cut puff pastry sheets into 9 squares. Add about a teaspoon (or more) of the mixture in the middle of the pastry square and fold over into a triangular shape. Brush the ends with the beaten egg and milk mixture to secure. Using the tips of the back of a fork, gently press down on the edges to seal the joins. Repeat for the remaining squares.
  3. Space them out on a tray lined with baking paper. Brush the tops with the rest of the egg wash and bake in the oven for 15-20 minutes or until puffed, golden and cooked through.
  4. Serve with salad on the side.

Spinach & Ricotta Triangles

BON APPÉTIT

– Ally xx

myTaste.com

Mini Sausage Rolls with a Hazelnut-dressed Mixed Leaf Salad

Hello Everyone! A few days ago I decided to make sausage rolls just because I wanted to. You could argue though, why go through all the trouble to make your own when you can easily just by pre-packed frozen sausage rolls from the supermarket? I guess this way you can be a little bit more creative in what you want in your sausage rolls rather than the generic minced beef that supermarkets sell. You can basically wrap any sort of flavoured sausages in puff pastry (homemade or store bought, doesn’t really matter)! For today’s recipe, I went on and made myself some Mexican Chorizo with Caramelised Onion sausage rolls.

Chorizo, for those of you who don’t know, is a name given to a variety of sausages, both fresh and cured. The two most common types of chorizos are:

  • Spanish Chorizo – cured, or hard, sausage made from coarsely chopped pork. It has a deep, smoky flavour due to the heavy amounts of paprika in the spice mix. Also, it can be eaten without cooking because it has been cured.
  • Mexican Chorizo – ground, rather than chopped, and the sausage is fresh rather than cured. Also, the red colour comes from the spicy red pepper rather than the smoked paprika. It must be cooked prior to eating.

PREP TIME 20 MINS | COOKING TIME 15-20 MINS SERVES 24 ROLLS

INGREDIENTS

For the sausage rolls

  • 3 Mexican chorizo sausages, removed from casing
  • 2 sheets frozen puff pastry, semi-thawed
  • 1 large red onion, halved and then sliced
  • 1 egg, beaten
  • 1 tbsp milk
  • Sesame seeds
  • Knob of unsalted butter
  • Tomato sauce, to serve (optional)

For the salad (original recipe from Coles)

  • 1 packet (120g) Coles brand 4 leaf salad mix
  • 2 tbsp hazelnuts
  • 1/4 cup extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1/2 tsp white sugar
  • Ground sea salt and pepper to taste

Mini Sausage Rolls with a Hazelnut-dressed Mixed Leaf Salad

METHOD

  1. Preheat oven to 200C. Roast hazelnuts on a baking tray for 5 minutes. Transfer to a clean tea towel and let to cool.
  2. In a medium pan, melt butter and sauté onions until soft and caramelised. Remove from heat and set aside.
  3. Cut puff pastry sheets into 8 rectangles (halved and 4 cuts across). Add about a teaspoon of sausage meat to one end of the rectangle and top with caramelised onions. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg and milk mixture to secure. Using the tips of the back of a fork, gently press down on the edges to seal the join.
  4. Space them out on a tray lined with baking paper. Brush the tops with the rest of the egg wash and sprinkle with sesame seeds. Bake in the oven for 15-20 minutes or until puffed, golden and cooked through.
  5. Meanwhile, return to the hazelnuts. Rub to remove the skins then roughly chop. Combine the oil, vinegar and sugar in a small bowl and season with a touch of ground sea salt and pepper. Stir in the hazelnuts. Place the salad leaves in a large bowl and add the dressing. Toss to combine. Serve with fresh out of the oven sausage rolls.

Mini Sausage Rolls with a Hazelnut-dressed Mixed Leaf Salad

BON APPÉTIT

– Ally xx

myTaste.com