HAWKESBURY INDEPENDENT IND 181 JUNE 2025 | Page 22

What’ s cooking?

WITH CON FROM RICHMOND FRUIT MARKET

EGGPLANT & CHEESE BAKE

Prep 25 mins | Cook 55 mins | Serves 6 A great dish for sharing! Serve with crusty bread.

SPINACH, SILVERBEET & RICOTTA PIE

Prep 30 mins | Cook 50 mins | Serves 8 Olive oil, for greasing 1 bunch( about 1kg) silverbeet( see note) 2 bunches( about 350g each) English spinach, trimmed( see note) 2 free-range eggs 5 green onions( shallots), trimmed and thinly sliced ¼ cup finely chopped dill leaves 400g ricotta cheese, crumbled 100g feta cheese, crumbled 8 sheets filo pastry Olive oil cooking spray Tomato & olive salad, lemon wedges and chilli jam, to serve

BLUEBERRY CUSTARD SLICE

3 small( about 1 kg) eggplants, trimmed and cut into 1cm-thick slices Cooking oil spray 11 ⁄ 2 tbs olive oil 1 medium brown onion, finely chopped 2 garlic cloves, finely chopped 500ml jar tomato pasta sauce Ground black pepper 150g fresh ricotta cheese, crumbled 125g feta cheese, crumbled 100g parmesan cheese, finely grated small basil leaves, to serve

STEP 1 Preheat oven to 180 ° C / 160 ° C fanforced. Preheat a large greased char-grill or non-stick frying pan over medium-high heat. Liberally spray eggplant slices on both sides with oil. Char-grill or pan-fry, in batches, for 1-2 minutes on each side until just tender. Transfer to a plate. STEP 2 Heat oil in a frying pan over medium high heat. Add onion and garlic and cook, stirring often, for 5 minutes until tender. Add tomato sauce. Season with pepper to taste. Stir to combine and simmer for 5 minutes. STEP 3 Grease an 8-cup( about 4-5cm deep) baking dish with oil spray. Layering ingredients, arrange half the eggplant in the base of the dish. Spoon over half the tomato mixture. Sprinkle with half the ricotta, feta and parmesan. Repeat using remaining ingredients. Bake for 30-35 minutes until hot and bubbling. Sprinkle with basil leaves. Serve hot or at room temperature.

STEP 1 Preheat oven to 180 ° C / 160 ° C fan-forced. Grease a 20cm x 30cm x 3cm deep baking pan with oil. STEP 2 Remove white stems and veins from silverbeet. Wash silverbeet and spinach leaves in cold water. Place wet leaves into a large saucepan and heat, tossing, over medium-high heat until just wilted. Drain well in a colander. Set aside to cool slightly. STEP 3 Whisk eggs in a large mixing bowl. Add green onions, dill, ricotta and feta. Season with salt and pepper. Mix until well combined. STEP 4 Firmly squeeze silverbeet and spinach leaves to remove excess moisture. Roughly chop and add to ricotta mixture. Mix until well combined. STEP 5 Spray 4 filo pastry sheets with oil and layer into a stack. Place pastry stack into the prepared pan. Spoon over silverbeet mixture and smooth top. Spray remaining filo sheets with oil and layer into a stack. Place over silverbeet mixture and trim pastry edges. Score pastry into 8 portions. Bake for 40-45 minutes until golden and crisp. Serve with a tomato and olive salad, lemon wedges and chilli jam, if liked. Note – you’ ll need about 350g trimmed silverbeet leaves and 120g trimmed spinach leaves.

Prep 20 mins | Cook 50 mins | Serves 8 This pudding-like slice is best eaten warm shortly after baking.

4 free-range eggs( at room temperature), separated 3 ⁄ 4 cup caster sugar 1 tsp vanilla extract 125g butter, melted 3 ⁄ 4 cup plain flour 500ml milk, warmed 125g blueberries Icing sugar, for dusting

STEP 1 Preheat oven to 150 ° C / 130 ° C fan-forced. Grease and line an 18cm x 28cm( 3.5cm deep) lamington pan with baking paper. STEP 2 Place egg whites into a bowl and beat until firm peaks form. Set aside. Place egg yolks and sugar in a large bowl. Using electric beaters, whisk for 2 minutes until light and creamy. Add vanilla and melted butter and whisk for 1 minute until well combined. STEP 3 Gradually whisk in flour until batter is well combined. Gradually beat in warm milk. Using a large metal spoon, just stir in egg whites( note, about 2-3 stirs is all that is required – the mixture will look lumpy). Pour mixture into prepared pan. Scatter blueberries over the top. Bake for 45-50 minutes until pale golden and just set. Cool slightly in pan. Dust with icing sugar, slice and serve.

The Living Room Soup Kitchen in Richmond NEED YOUR HELP!

The pantry is low and we desperately need help filling it

Anything you can spare is much appreciated.

DONATIONS CAN BE DROPPED AT Armer the Barber 28 East Market Street, Richmond

LONG LIFE MILK • TUNA • CUSTARD CANS OF SPAGHETTI & BAKED BEANS SPAGHETTI SAUCES • TOOTHPASTE • BISCUITS CEREALS • SANDWICH SPREADS • TIN FRUITS TINNED HAM AND SPAM

20 ISSUE 181 // JUNE 2025 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT