Home > Education > Mary-Anne Fraser’s recipes from Figs on Kelvin

Contact Mary-Anne at figscatering@optusnet.com.au  or Mob. 0414 673 287

Turkish Spinach Boreks

Enjoyed at the Native Stingless bees Meeting

MAKES ONE 13cm x 20cm DISH

2 bunches SILVERBEET – white parts removed and finely chopped

3 Cloves GARLIC

1 ONION- Sliced

500gm FULL FAT RICOTTA

250gm BULGARIAN SHEEPS FETA

50gm PARMESAN

6 EGGS

1 whole NUTMEG  grated

1 tsp. CHILLI FLAKES ( or PUL BIBA)

½ tsp. ground CLOVES

Good grind of PEPPER – NO SALT

1 pkt. thick FILO PASTRY ( ordinary will do)

250g melted butter

 

METHOD

Place silverbeet in colander and sprinkle 2 tsp. salt and let sit for 30 minutes. Drain and pat dry

Saute onion, garlic in 1 tbspn olive oil.

Crumble ricotta and feta in bowl and add spices, add beaten eggs, onion and spinach. Mix until combined

Grease ovenproof dish with butter. Lay Filo out on slightly dampened tea towel. Cover with another one. Filo dries out very quickly and will disintegrate.  Take Two sheets of Filo and brush liberally with melted butter and place in dish—over sides. Place another two buttered Filo sheets the other.  Do this twice until you have 8 sheets. Put the Spinach /cheese mixture over filo base and smooth out. Sprinkle Parmesan over.  Top with eight sheets of Filo as before. Brush with more butter and place in 180 degree oven for approx. 40 minutes or until really golden. THEY CAN ALSO BE MADE INTO INDIVIDUAL SERVES

French Crepes with Ricotta Filling, Walnut Praline and Honey

CREPES

200g plain flour

600ml milk

3 eggs – use TWO YOLKS, 1 WHOLE EGG

1 tbsp. sugar

1 tbsp. melted butter

3 tbsp. melted butter EXTRA

METHOD –  mix eggs and milk, sugar together, gradually add flour and whisk until smooth. Stand for 1hr. add 1 tbsp. melted butter just before cooking crepes

 

500G fresh full fat RICOTTA + zest of one lemon

1 cup good honey

PRALINE

1 cup sugar- ordinary granulated

1 tab water

150g walnuts- refreshed in oven for 15 minutes

 

METHOD FOR PRALINE

Put sugar and water in heavy based saucepan. Stir until sugar is almost dissolved. DON’T TOUCH AFTER THIS otherwise disaster will strike!  Watch until large bubbles become smaller and caramel starts to colour. when it is dark golden remove from stove. Have greased sheet pan ready, put walnuts on it and pour over toffee….let sit until set…2 hrs. probably.  Break up and put in processor and PULSE for a few seconds only. VOILA!

 

To cook crepes….use nonstick crepe pan or heavy based frying pan. Heat crepe pan until hot…brush with melted butter and pour in about ¼ cup mixture and swirl around, pour any excess back into bowl. Wait until crepe looks set on top and flip over for 30 seconds.  Have plate ready to slide crepe onto.. place squares of baking paper between each crepe. The first one probably won’t be brown enough..discard this and heat pan more! Makes around 10

 

To serve place around 1 large tablespoon ricotta on crepe and fold into quarters. Drizzle with honey and top with praline. Serve with seasonal fruit/berries

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