Vegorama

1

Vegorama :

Ingredients

  • 2 slices light rye bread
  • 1 teaspoon Vegemite
  • 2 tablespoons cottage cheese
  • 20g (¼ cup) grated carrot
  • Shredded iceberg lettuce

Method

  1. Step 1 – Spread 1 slice light rye bread with 1 teaspoon Vegemite. Spread 2 tablespoons cottage cheese over the Vegemite. Top with 20g (¼ cup) grated carrot. Top with shredded iceberg lettuce and another slice of bread. Cut in half.

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Baked Penne With Roasted Vegetables

1

Baked Penne With Roasted Vegetables :

Ingredients

  • 2 Spanish onions, cut into wedges
  • 2 leeks, sliced
  • 2 zucchini, cut into chunks
  • 1 fennel bulb, cut into wedges
  • 250g punnet red cherry tomatoes
  • 250g punnet yellow cherry tomatoes
  • 1 sweet potato, peeled, cut into chunks
  • 2 tablespoons chopped fresh thyme
  • 6 tablespoons olive oil
  • 350g penne pasta
  • 6 anchovies
  • 6 (about 100g) thin slices prosciutto
  • 1 garlic clove
  • 1 cup torn fresh basil leaves
  • 200g bocconcini, cut into small chunks
  • 4 tablespoons cream

Method

  1. Step 1 – Preheat oven to 200°C.
  2. Step 2 – Place all the vegetables and the tomatoes on a large baking tray, sprinkle with the thyme and drizzle with 2 tablespoons olive oil. Toss well to combine. Season with salt and freshly ground black pepper and roast in the preheated oven for 30 minutes.
  3. Step 3 – Cook the penne in a large saucepan of boiling salted water following packet directions or until al dente.
  4. Step 4 – Place the anchovies, prosciutto, garlic and basil in a food processor. Add the remaining olive oil and process until a coarse paste.
  5. Step 5 – In a large saucepan, toss together the roasted vegetables and their cooking juices, the anchovy paste and the pasta. Stir in the bocconcini and cream, then pour into a large baking dish. Bake in the oven for 15 minutes.
  6. Step 6 – Serve the baked penne straight from the baking dish.

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White Peach & Amaretto Cheesecake

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White Peach & Amaretto Cheesecake​ :

Ingredients

  • 4 white peaches, halved, stoned
  • 110g (1/2 cup) caster sugar, plus extra, to dust
  • 60ml (1/4 cup) amaretto (see top tips)
  • 100g amaretti biscuits (see top tips)
  • 150g Arnott’s Marie biscuits
  • 150g unsalted butter
  • 250g firm ricotta (see top tips)
  • 250g (1 cup) mascarpone
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla bean paste (see top tips)
  • 3 eggs

Method

  • Step 1 – Roughly chop 2 peaches, then place in a saucepan with 2 tablespoons sugar, 1 tablespoon amaretto and a pinch of salt. Cook over medium heat for 8 minutes or until peaches are soft. Strain through a fine sieve into a bowl, reserving syrup. Transfer peaches to a second bowl and set aside to cool. Stir 1 tablespoon amaretto into syrup, then reserve syrup to serve.
  • Step 2 – Grease a 20cm springform cake pan, then line base and side with baking paper. Process all biscuits in a food processor to crumbs. Melt 125g butter, add to biscuit mixture, then stir to combine. Transfer mixture to prepared pan, then press over base and halfway up the side. Using a straight-edged glass, press side to form an even shell. Refrigerate for 30 minutes or until biscuit shell is firm.
  • Step 3 – Preheat oven to 170°C. Process ricotta, mascarpone, lemon zest, vanilla and remaining 75g (1/3 cup) sugar in a food processor until smooth. Add eggs, one at a time, processing until well combined after each addition. Add cooked peaches and remaining 1 tablespoon amaretto, and stir until combined.
  • Step 4 – Pour mixture into biscuit shell in pan. Bake for 1 hour 10 minutes or until edge is set and centre moves just slightly when pan is shaken. Turn oven off and leave cake in oven with the door held ajar with a wooden spoon for 2 hours or until cool enough to handle. Refrigerate for 3 hours or until firm.
  • Step 5 – To make caramelised peaches, cut remaining 2 peaches into wedges and dust with extra sugar. Melt remaining 25g butter in a frying pan over medium heat. Cook peaches for 2 minutes each side or until caramelised. Cool.
  • Step 6 – Top cake with caramelised peaches. Drizzle with reserved syrup to serve.

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Amaretto ice cream

25

Amaretto ice cream :

Ingredients

  • 375ml (1 1/2 cups) thickened cream
  • 300ml milk
  • 1 vanilla pod, split
  • 5 egg yolks
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) amaretto liqueur

Method

  • Step 1 – Place the cream, milk and vanilla pod in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 20 minutes to infuse. Remove the vanilla pod and use a small sharp knife to scrape seeds into the cream mixture. Discard pod.
  • Step 2 – Whisk egg yolks and sugar together in a bowl until thick and pale. Gradually stir the cream mixture into the egg mixture.
  • Step 3 – Pour into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until the custard coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Stir in the amaretto.
  • Step 4 – Place in a metal container. Cover with foil and place in the freezer for 6 hours or until almost set.
  • Step 5 – Break up the ice-cream with a metal spoon. Transfer to a bowl and beat with an electric beater until smooth. Return to the metal container. Cover with foil and freeze for a further 4 hours or until firm. Serve with dessert.

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Fruit shop centre in Australia, Healthy food shop Australia, Healthy fruit, Healthy food,fruit shop centre, Pumpkin & Coconut Soup, Prawn & potato curry, Indian Pumpkin and Coconut Soup, South Indian Pumpkin and Coconut Soup, One Stop Shopping, fruit market in Australia, Fruit and Vegetable, Healthy Food shop in Australia, Healthy fruit shop in Australia, Healthy fruit,Healthy food, Fruit shop australia