Passionfruit and Coconut Panna Cotta

Ingredients

375ml Carnation light and creamy coconut flavored evaporated milk
2 tbs sugar
2 1/2 tbs or 10g of gelatine
125ml hot water
1 Passionfruit, pulp
Desiccated coconut to serve

Combine carnation milk and sugar in a pan. Stir over a low heat until sugar dissolved.
Dissolve the gelatine in hot water, stir into the milk mixture, mix well.
Stir in the Passionfruit pulp into the milk mixture.
Pour Panna cotta mixture into 4 individual ramekins. Sprinkle with desiccated coconut then refrigerate for 4 hours till set.

Lamb, Feta and Spinach Pasta

Ingredients

400g Tagliolini Pasta- I brought mine at Salt Meats and Cheese Alexandria
500g lamb sausages
1 tablespoons olive oil
1 medium brown onion, finely chopped
2 cans of diced tomatoes
1 small carrot, peeled and grated
1/2 cup grated mozzarella cheese
75g Danish feta, crumbled
50g spinach leaves, shredded

Cook pasta in a large saucepan of boiling water, until just tender. Drain. Cover to keep warm.
Meanwhile, cut sausages castings lengthways. Squeeze out sausage meat. Discard castings.
Heat oil in a frying pan over medium heat. Add sausage meat and onions. Cook using a wooden spoon to break up sausage meat, for 5 minutes or until browned. Add diced tomatoes and carrots,season with salt and pepper. Bring to boil. Reduce heat to low. Summer, stirring occasionally, for 10 minutes or until slightly thickened.
Add feta, mozzarella and spinach to remaining save mixture in pan. Toss over low heat until spinach has just wilted. Serve over pasta.

Easter Egg Slice

Ingredients

200g shortbread biscuits
120g unsealed butter, melted
400g dark chocolate, chopped
300ml cream
2 tbs golden syrup
80g cashews or pistachios, roughly chopped
250g Easter eggs

Line a 18x26cm slice tin with baking paper. Put biscuits in a food processor ad pulse until coarse. Add 90g of the butter and combine. Using your hands press mixture into base of prepared tin. Freeze for 5 minutes to firm.
Combine chocolate, cream, golden syrup and remaining butter inns small saucepan over a low hear and cook, whisking often until melted. Reserve 1 tbs of the cashews, then stir remainder into chocolate mixture. Set aside to cool for 10 minutes.
Pour chocolate mixture over the biscuit mixture. Top with easter eggs an reserved cashews. Refrigerate overnight. Cut into pieces to serve.

Lime and Coconut Cupcakes

Ingredients

125g butter, softened
1 cup caster sugar
2 tsp finely grated lime rind
3 eggs
1/2 cup desiccated coconut
1/2 cup plain flour
1/4 self-raising flour
1/3 cup natural yogurt

Coconut Icing

100g butter, softened
500g icing sugar mixture
1/4 cup coconut milk
1 tbs lime juice

Preheat oven to 180C. Line muffin pans with paper cases. Use an electric mixer to beat the butter, sugar and lime rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the coconut, combined flours and yogurt in alternate batches, and stir until just combined. Spoon mixture evenly among the lined pans and smooth the surface. Bake in oven for 15-20 minutes or until cooked through. Transfer to a wire rack to cool completely.
To make coconut icing, use an electric mixer to beat the butter until pale. Gradually adding icing sugar beating well between each addition. Add coconut milk and lime juice; beat until well combined. Use a pallet knife to spread icing over each cake. Sprinkle with coconut to serve.
Makes 15 cupcakes

Haloumi and Zucchini Fritters

Ingredients

6 medium zucchini
1/4 tsp salt flakes
250g self raising flour
2 large eggs
2 spring onions, sliced
1 clove garlic, finely chopped or grated
250g Haloumi cheese, chopped into 1cm dice
1/2 bunch mint, chopped
300ml vegetable or olive oil
Tzatziki to serve
1 lemon, quartered

Coarsely grate the zucchini, sprinkle with salt an let it sit for five minutes before squeezing out excess moisture. You will need about three cups of zucchini after salting.
Sift the flour into a large bowl. Add the salt and combine. Make a well in the centre.
In a separate bowl, whisk the eggs, then mix in the zucchini. Gradually add the egg mixture to the dry ingredients and stir until you have a smooth, lump free batter.
Fold in the spring onions, garlic, Haloumi and chopped mint.
Heat the oil in a non-stick pan on a medium heat then drop in two tablespoons of batter for each fritter. Cook about four fritters at a time, two minutes or until side is golden. Then cook the otherwise till golden. Drain on crumpled paper towel.
Serve with tzatziki, mint leaves and a squeeze of lemon.
Serves 4-6

Baked Passionfruit Custards

Ingredients

1 cup milk
1 cup (250ml) pure cream
3 eggs
1 egg yolk, extra
1/3 cup caster sugar
1/2 cup Passionfruit pulp (4 Passionfruit)

Preheat oven to 160C. Place the milk and cream in a saucepan over low heat and heat until hot but not boiling. Place the eggs, egg yolk and sugar in a bowl and whisk until pale. Slowly whisk in the hot milk mixture. Strain the mixture back into the saucepan and add the Passionfruit. Return to the heat and stir over low heat for 3 minutes or until the mixture has thickened slightly. Pour the mixture into 4 x 180ml ramekins or heatproof dishes and place in a baking dish. Fill the baking dish with enough hot water to come halfway up the sides of the ramekins . Bake for 20 minutes or until custards are just set. Remove from baking dish and refrigerate for 2-3 hours or until cold.
Serves 4
Recipe from Donna Hay Fast, fresh, simple

Spinach and Beetroot Tart

Ingredients

1 sheet ready-rolled puff pastry
250g frozen spinach, thawed, drained
1 cup feta cheese, crumbled
1/2 x 850g can drained baby beetroot, sliced thinly
1/2 cup sun-dried tomatoes, sliced

Preheat oven to 220C. Place pastry on an oiled oven tray. Fold edges of pastry over to make a 0.5cm border all the way around pastry. Prick pastry base with a fork. Place another oven tray on the top of pastry, bake for 10 minutes. Remove top tray from pastry; reduce oven temperature to 200C. Meanwhile, combine spinach with half the cheese in a medium bowl. Top tart with spinach mixture, beetroot, sun-dried tomatoes and remaining cheese. Bake for about 10 minutes until golden brown.
Serves 4
Recipe from Women's Weekly Quick Family Meals

Lemon and Dill Smoked Salmon Pasta

Ingredients

200g spaghetti
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup olive oil
2 tablespoons chopped dill leaves
200g sliced smoked salmon, torn
1 tablespoon salted capers, chopped an rinsed
1/2 cup mint leaves
2 green onions, trimmed and sliced
Sea salt and black pepper
Lemon wedge to serve

Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain an return to the pan. Combine the lemon zest and juice, oil and dill and add to the pasta with the salmon, capers, mint, onion and pepper. Toss to combine and serve with a lemon wedge.
Serves 2
Recipe from Donna Hay

Vanilla Panna Cotta with Mixed Berries

Ingredients

2 1/2 sheets leaf gelatine or 15g of powder gelatine
600ml thin cream
100ml water
110g caster sugar
1 vanilla bean, spilt
350g mixed frozen berries

Place gelatine sheets in a bowl of cold water and set aside for 5 minutes to soak. For the gelatine powder follow the instructions on the gelatine packet.

Place cream in a pan with 50g sugar over low heat for 5minutes, stirring to dissolve the sugar. Add the vanilla bean seeds to the pan. Squeeze gelatine and add to the cream. Or if using the powder add the gelatine liquid to the cream. Continue stirring over a low heat until gelatine has dissolved.
Pour into moulds and refrigerate for 4 hours to set.

Meanwhile place the berries in a pan with the remaining sugar and water. Stir over a low heat for 5 minutes to dissolve the sugar. Remove from the heat and set aside to cool.

Serve Panna cotta in the moulds or unmould them and pour the mixed berries over the top.