Hawkesbury Independent IND 143 April 2022 | Page 24

What ’ s cooking ?

WITH CON FROM RICHMOND FRUIT MARKET

BABY

EGGPLANT , TOMATO & RICOTTA LASAGNE
Preparation : 30 minutes Cooking : 55 mins Serves : 6
1kg baby eggplants , trimmed and sliced lengthways Olive oil spray 600g ricotta cheese ( from the deli ) ¼ tsp dried chilli flakes 4 sheets fresh lasagne 750g jar tomatoes , sliced 1 cup grated parmesan Basil pesto & basil leaves , to serve
Step 1 : Preheat oven to 180 * C / 160 * C fan forced . Grease a 10 cup capacity ( about 8cm deep ) baking pan with oil . Step 2 : Heat a char-grilled over high heat . Spray eggplants with oil and char-grill in batches , for 1-2 minutes on each side until golden and tender . Set aside . Step 3 : Combine ricotta , chilli flakes and salt and pepper to taste in a bowl . Mix until smooth and well combined . Set aside . Step 4 : Cover the pan base with a single layer of lasagne sheets , trimming the sheets to fit . Spread with ½ cup tomato passata and top with another layer of lasagne sheets . Spread with ½ cup tomato passata . Top with half of the ricotta and then layer with half of the eggplant . Top with sliced tomatoes , remaining ricotta and remaining eggplant . Spread with the remaining ½ cup tomato passata . Sprinkle with parmesan and spray with oil . Bake for 45-50 minutes until hot and bubbling . Step 5 : Just before serving , drizzle with basil pesto and scatter with basil leaves . Serve with a green salad if liked .

SWEET

PERSIMMON , SERRANO HAM & ROCKET SALAD
3 firm sweet persimmons 50g baby rocket leaves 100g thinly sliced serrano ham ( or use prosciutto ) 1 / 3 cup chopped walnuts , toasted 75g Persian or marinated feta , drained and roughly crumbled White balsamic dressing : 1 tbs white balsamic vinegar 3 tbs extra virgin olive oil ½ tsp Dijon mustard
Step 1 : Using a V-slicer or sharp knife , slice the sweet persimmons into very thin rounds . Arrange persimmons , rocket and serrano ham on a large serving platter . Step 2 : To make white balsamic dressing , combine all ingredients in a screw top jar . Season with salt and pepper . Shake until well combined . Step 3 : Drizzle the dressing over the salad , sprinkle with walnuts and feta and serve .
Preparation : 15 minutes Serves : 4 as a side dish or light starter

AVOCADO

, MACADAMIA & CHIA BROWNIE
Preparation : 25 minutes Cooking : 35 mins Serves : Makes 20 small pieces
1 large or 2 medium ( weight in total 400g ) 1 tbs lemon juice 2 / 3 cup macadamia nuts , roasted and roughly chopped ¼ cup black chia seeds 1 ½ cups caster sugar 3 free-renge eggs , lightly beaten 1 tbs vanilla extract 200g dark chocolate 1 / 3 cup cocoa powder 1 cup plain sugar 1 / 2 tsp baking powder Icing sugar , for dusting
Step 1 : Preheat oven to 180 * C / 160 * C fan forced . Grease a 20cm square cake pan and line base and sides with baking paper . Scoop avocado flesh into a bowl and add lemon juice . Using a potato masher or a fork , mash avocado until very smooth ( make sure there are no lumps ). Stir in macadamia nuts and chia seeds . Stir in sugar , eggs and vanilla . Mix until well combined . Step 2 : Place chocolate in a heatproof bowl and microwave in 30 second bursts , stirring with a metal spoon between cooking bursts , until smooth . Step 3 : Sift cocoa , flour and baking powder over avocado mixture . Add melted chocolate , and using a large metal spoon , gently stir until combined . Pour mixture into the prepared pan . Bake for 35-40 minutes until set around the edges and slightly soft in the centre . Set aside to completely cool in pan . Cut into squares and serve . Step 4 : Bake for 55-60 minutes until golden and a skewer inserted in the centre comes out clean . Remove from oven . Stand for 5 minutes . Dust with icing sugar and drizzle with extra passionfruit pulp . Serve with ice-cream if liked .

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22 ISSUE 143 // APRIL 2022 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT