Salad with Lime and Macadamia Dressing

I know that it is supposed to be a green leaf salad, but basically all I wanted to do was add my favourite salad ingredients and try their dressing. I forgot the beetroot! Oh no!
I'm not a big fan of citrus, but the child loved it. Funny how our tastes vary. My salad had cucumber and hers had carrot. From the December 2007 Notebook.

GREEN LEAD SALAD W/LIME & MACADAMIA DRESSING
1 tsp finely grated lime rind
2 tbs lime juice
1/3 cup (80ml) macadamia oil
1/2 tsp caster sugar
250g mesclun salad leaves
1/3 cup (45g) toasted macadamias, coarsely chopped

1. Combine the lime rind and juice, oil and sugar in a small jug. Taste and season with salt and pepper.
2. Place the salad leaves and half the macadamias in a large bowl. Drizzle with dressing and gently toss to combine. Sprinkle with remaining macadamias and serve immediately.

Sausage & Cannellini Bean Frittata

I love beans, the child hates them. Being vegetarians they're undoubtedly one of the best sources of protein (my excuse for indulging in baked beans on toast for afternoon tea) and I'm convinced that I can find a way for her to finally enjoy any sort of bean. Hence the sausage and bean frittata. I know she likes sausages, I know she likes frittatas... did she like this?
Yes, even the beans!!!
Straight from the pages of the April 2009 Super Food Ideas.

SAUSAGE AND CANNELLINI BEAN FRITTATA
1tbs. olive oil
2 thick sausages (I used 3 veg ones, should've used 4)
1 medium red onion, chopped
2 garlic cloves
400g can cannellini beans, drained & rinsed
4 eggs, lightly beaten
1/3 cup pure cream
1/3 cup milk
1/3 cup grated parmesan
1/3 cup roughly chopped fresh flat leaf parsley

1. Heat half the oil in a flame proof saucepan (I don't have one) over moderate-high heat. Cook sausages. Transfer to a plate and slice.
2. Reduce heat to low. Heat remaining oil. Add onion and garlic and cook for 3 minutes or until softened. Add beans and sausage (I transferred the lot to a quiche dish).
3. Pre heat grill on high (I pre heated the oven to 180C). Whisk eggs, cream, milk, Parmesan and parsley in a jug. Season with S&P. Pour over sausage mixture. Cook over low heat for 8-10 minutes (I popped it in the oven for 30 minutes, or until the middle was set) or until almost set.
4. Place pan under grill. Cook for 2 - 3 minutes or until golden and set. Stand for 5 minutes. Serve with salad.

21.6g fat; 12g sat fat; 21.1g protein; 13.2g carbs; 5.9g fibre; 234mg chol; 674g sodium; when cooked according to instructions of course, without substitutes)

Arancini

Okay, to stick to my tradition I'm changing it up a little. This recipe comes from the June 2009 Super Food Ideas and is called Pea and Prosciutto Arancini. I'm making Tomato Arancini because I had left over tomatoes from the Pizza Bites that I made yesterday and thought that I would whip up a quick tomato risotto. I love risotto balls.
There was no way of saving that picture from how ugly they are. I would called that a failed experiment in frying. Tasted pretty damned good if the kids reactions are anything to go by.
I have one tip though- if you dohappen to spill boiling oil on yourself keep it under the cold water no matter how much it hurts.

PEA & PROSCIUTTO ARANCINI
1/2 quantity Risotto Milanese (I'd go for any left over risotto)
4 slices prosciutto, finely chopped (left this out, obviously)
1/2 cup plain flour
2 cups dried breadcrumbs
4 eggs, lightly beaten
60g mozzarella cheese, cut into 30 1cm cubes
vegetable oil, for shallow frying

1. Put risotto in the fridge for 2-3 hours or until cool.
2. Line a baking tray with baking paper. Place flour and breadcrumbs on separate plates and egg in a bowl. Using clean, wet, hands roll 1 tbs. risotto mixture into ball (don't use too much like I did for the first few). Using thumb press a hollow in the middle. Put cheese in hollow and mould risotto around cheese. Repeat with remaining risotto.
3. Dip balls into flour then breadcrumbs. Repeat egg and crumbs to double coat. (This is super messy!) Place on prepared tray. Chill for 30 minutes.
Heat oil over moderate heat. Cook balls, in batches, turning, for 3-4 minutes or until golden. Transfer to paper lined plate to drain. Cover to keep warm. Serve.

Four Cheese & Pumpkin Pasta

Having some friends and their children over for dinner this evening. I enjoy cooking, especially when it requires a lot of planning. There will be 4 adults (1 who hates tomato, one who can't eat cream and I'm the only vegetarian) and 5 children, not including the baby. On the menu is:

For the kids:
Zucchini fritters
Chips

For the adults:
Vegetarian spaghetti bolognaise
Four cheese & pumpkin pasta
Italian fried doughnuts

The Four cheese pasta, which when I was finished was three cheese and not strictly by the book, is from the August 2009 Recipe +. I can only assume that because there was so very little of it left when I made enough to serve a small army that I either 1. have really good friends or 2. they enjoyed it.
(Not my picture, will fix up later)...

FOUR CHEESE & PUMPKIN PASTA
400g pumpkin, cut into 1cm pieces
cooking oil spray
40g butter
2tbs. plain flour
2/3 cup milk
1 cup grated cheddar cheese
2/3 cup shredded parmesan
80g cream cheese (I used fetta)
80 mild blue cheese, crumbled (I left this out for L.)
375g pasta, cooked according to pkt. direction
80g rocket (okay... so I didn't stick to the recipe very well)
2 tbs. chopped oregano

1. Pre heat oven to 180°C. Spray pumpkin with oil. Place in roasting pan. Bake for 12-15 minutes or until tender.
2. MEANWHILE- melt butter in a medium saucepan over moderate heat. Add flour; cook and stir for 30 seconds or until mixture thickens. Remove from heat; gradually whisk in milk until well combined and smooth.
3. Return pan to moderate heat. Stir until sauce boils and thickens. Remove from heat. Add cheeses. Return pan to low heat; cook and stir, without boiling, for 2-3 minutes or until cheese melts.
4. Add hot pasta, rocket and pumpkin to sauce. Season with salt and pepper; toss to combine. Spoon into bowls, top with oregano and serve immediately.

Italian Doughnuts

Though not technically from a magazine I couldn't help but share these scrumptious, and terrifically unhealthy, doughnuts that I'll be serving up for dessert. Inspired by Giada De Laurentiis

ITALIAN DOUGHNUTS
Vegetable oil, for frying

DOUGH
2tsp. sugar
1tsp. salt
2 3/4 cup plain flour
2 tsp. dried yeast
1 cup warm water
2tbs. olive oil

SUGAR
3/4 cup sugar
1 1/2 teaspoons ground cinnamon

1. Make quick dough by combining sugar, salt, oil and water. Set aside in a warm spot for 10 minutes or until frothy.
2. Add flour. Using hands knead until smooth and elastic. Add more water if necessary.
3. Heat 2 inches of oil over moderate heat until 180°C.
4. Roll out dough into walnut sized balls, flatten a little.
5. Whisk the sugar and cinnamon in a medium bowl to blend. Set aside.
6. When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. While still warm, add to the bowl with cinnamon and sugar and generously coat. Serve warm.

Raspberry Hotcakes w/Cinnamon Spread

These were scrumptious. They were like having pikelets with jam and cream, only the jam was on the inside of the pikelet. I wasn't particularly fond of the cinnamon spread so in the end I replaced it with whipped cream- the ultimate topping! From the July 2009 Recipe +.
I need to learn to cook on low.
(NB: not my picture. I will post mine later when the batteries charge.)

RASPBERRY HOTCAKES W/CINNAMON BUTTER
100g butter, plus extra to cook
2 tbs. maple syrup
1 tsp. ground cinnamon
2 cups plain flour
2 tsp. baking powder
2 tbs. sugar
1 3/4 cup butter milk
2 eggs, lightly beaten
1 cup frozen raspberries, thawed

1. Using an electric mixer beat 100g spread, syrup and cinnamon until combined. Spoon mixture onto a sheet of cling wrap or baking paper. Shape into a log, twist ends and seal. Freeze for 1 hour or until firm.
2. Sift flour, baking powder and a pinch of salt into a medium bowl. Stir in sugar. Using a fork, whisk buttermilk and eggs in a medium jug. Using a large metal spoon stir buttermilk mixture into dry ingredients until combined. Stir in 1/2 cup raspberries.
3. Heat a large frying pan over moderate heat. Brush pan with some of the extra spread. Using 1/4 cup batter for each hotcake, pour batter into 2 mounds in pan. Cook for 1-2 minutes or until golden underneath. Turn and cook for 1-2 minutes or until golden and cooked. Transfer to a plate. Cover to keep warm.
4. Stack hotcakes on plate. Top with cinnamon spread, allow to melt slightly. Top with remaining raspberries. Serve immediately.

Pastichio

It sort of looks like a simple lasagna and looked like fun. Inspired by the June 2009 Recipe +.
Was it worth making? Definitely. Hearty, homely. Just like a lasagna all mushed up.
If it hadn't gotten an eye popping 5/5 from the child I would have tried it with my mother's version of bolognese next time. As it is she liked it so much we may as well make it exactly the same next time.

PASTITSIO
2tbs. olive oil
1 cup uncooked pasta, cooked according to pkt. directions, drained
1 onion, finely chopped
300g mince (I used veggie mince)
200g tomatoes, diced
1/4 cup tomato paste
1/3 cup beef stock
1 egg, beaten
1/2 cup grated Parmesan cheese
2 cup warm milk
1/4 cup plain flour
30g butter
1/4 cup grated tasty cheese
1/2tsp. nutmeg
1/4 cup bread crumbs

1. Combine egg, cheese & pasta. Spoon evenly into base of large baking dish.
2. Melt butter over moderate heat. Add flour and stir for 1 minute.
3. Add milk gradually, stirring constantly. Continue to stir until sauce bubbles and thickens.
4. Add cheese and nutmeg. Stir until cheese melts. Set aside.
5. Pre-heat oven to 180C.
6. Heat oil over moderate heat. Add onion and cook for 2-3 minutes.
7. Add mince. Cook for 5 minutes (make sure to break up the mince, especially the fake stuff).
8. Add stock, tomatoes and paste. Stir to combine. Bring to boil. Reduce heat and simmer for 10-15 minutes, stirring occasionally, or until sauce thickens.
9. Gently pour mixture evenly over pasta base.
10. Gently pour white sauce evenly over meat layer. Sprinkle with bread crumbs.
11. Bake for 30-40 minutes or until golden. Stand for 5 minutes then serve.