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Leek and Three Cheese
Potato Bake
Makes 8-10 serves
2 medium leeks, sliced thinly, washed
1500g potatoes, peeled, thinly sliced
1 tbsp olive oil
40g butter
3 sprigs lemon thyme, shredded
1 cup pure cream
½ cup milk
½ cup low fat ricotta cheese
50g packet French onion soup mix
½ cup parmesan cheese, grated
½ cup vintage cheddar cheese, grated
1.
Preheat a fan forced oven to 180°C
and set aside a 3 litre oven safe
crockery dish.
2.
Using the slicing blade on the food
processor, lock the lid into place,
select 'LOW' speed setting and place
the leeks down the feed chute until
the whole leek has been thinly sliced,
wash thoroughly.
3.
Using the slicing blade on the food
processor again, lock the lid into
place, select 'LOW' speed setting and
place the potatoes down the feed
chute until all potatoes have been
thinly sliced.
4.
Using a fry pan, over a medium heat,
heat the oil and butter and then sauté
the leek until golden brown, about 6
minutes.
5.
Layer the potato slices on the base
of a crockery dish and then add a
of the leek, repeat until three layers
have formed.
6.
In a litre jug, whisk together the thyme,
cream, milk, ricotta and soup mix.
Pour over the potato and leek.
7.
Top with parmesan and cheddar
cheese and bake for 45 minutes.
28
Bolognaise Pies
Makes 12 serves
2 tbsp olive oil
1 brown onion, halved
1 cloves garlic, minced
400g lean beef mince
1 carrot, peeled
300ml tomato passata
½ tsp dried oregano
3 sheets frozen puff pastry, thawed
Canola oil spray
2 tbsp parmesan cheese, grated
1.
Preheat a fan forced oven to 180°C.
Line 12 hole muffin tin with canola oil
spray.
2.
Using the slicing blade on the food
processor, lock the lid into place,
select 'LOW' speed setting and push
the onions down the feed chute, with
the pusher until all onions have been
thinly sliced.
3.
Using a fry pan, heat the oil over a
medium heat and sauté the onions
and garlic until golden brown. Add
the mince and cook until browned.
Separate using a wooden spoon.
4.
Using the grating blade on the food
processor, lock the lid into place,
select 'LOW' speed setting and push
the carrot down the feed chute, with
the food pusher until all carrots have
been grated.
5.
Fold the carrot, passata and oregano
through the meat mixture and simmer
for 15 minutes.
⁄
1
3
6.
Cut the pastry sheets into 4 squares
and gently push each one into
each muffin well. Fill with a heaped
tablespoon of bolognaise mixture and
pull all of the edges of the puff pastry
in to form a sealed pie.
7.
Place into the oven for 30 minutes
and allow to cook. Top with grated
parmesan cheese.
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