What’s cooking?
Kurmond
Your Local Independent BP
OPEN 24 HOURS EVERY
DAY OF THE YEAR
Full Convenience Store
Enjoy Our Freshly
ed
Roast
Hot
Chicken
FIREWOOD
We have 20kg bags of
firewood as well as
10kg bags of kindling.
Redhead Firelighters also
available in store.
Not just a place for
great coffee but also
great service!
Fresh bread & pastries baked daily on the premises
PLUS.... Sausage Rolls, Pies & Great Coffee
Independently owned & supporting the
local community for over 25 years.
501 Bells Line of Road 4573 1324
with Con from
Richmond Fruit Market
Mushroom, Leek and
Chorizo pasta bake
Preparation: 15 min. Cooking : about 20 mins. Serves: 6
350g dried maccheroni or
penne rigate pasta
1 tbs olive oil
2 chorizo sausages, finely
chopped
1 leek, trimmed, halved
lengthways, washed and thinly
sliced
2 garlic clove s, crushed
250gr swiss brown button
mushrooms, halved
1/4 cup white wine
300ml carton light cream
1/4 cup sage leaves, chopped (or
use flat leaf parsley)
Salt and ground black pepper
1 cup grated parmesan cheese
1/2 cup reduced fat grated
mozzarella cheese
1. Cook pasta in a large saucepan of boiling water, following packet directions,
until tender. Drain and return to pan.
2. Meanwhile, heat oil in a large non- stick frying pan over medium heat. Add
chorizo and cook, stirring often, for 5 minutes or until crisp. Drain on paper
towel.
3. Add leek and garlic to pan and cook, stirring often, over medium heat for
3 minutes. Add mushrooms and cook, stirring often, for 2 minutes. Stir in
white wine and simmer for 1-2 minutes until evaporated. Add cream, sage and
season with salt and pepper to taste.
4. Add leek mixture to hot pasta. Toss gently to combine. Spoon into a
greased large (about 8 cup) baking dish. Combine cheeses and sprinkle over
the top. Preheat a grill on medium – high heat. Place dish under grill (top
about 5cm from heat source) and cook for 3 – 4 minutes until golden and
serve.
Orange-poached pears
with date ricotta
Preparation: about 20 mins. Cooking: About 25 mins. Serves: 6
2 cups water
1 cup caster sugar
Rind of 1 orange
1 cinnamon stick
6 medium firm Beurre Bosc,
Josephine or Packham pears
Date Ricotta
150g ricotta cheese
2 tbs icing sugar, sifted
6 fresh dates (about 150g),
deseeded and finely
chopped
Pinch ground cinnamon (or
to taste)
20 ISSUE 61 // June 2015
1. Place water, sugar, orange rind and
cinnamon stick in a medium saucepan. Bring
to the boil over medium-high heat.
reduce heat to medium-low and simmer for 5
minutes.
2. Add pears. Press a sheet of baking paper
over pears in pan. Cover and simmer for 12-15
minutes, turning occasionally, until pears are
tender. set pears aside to cool in the syrup.
3. Meanwhile, to make date ricotta, beat
ricotta and icing sugar in a small bowl until
smooth. add dates and a sprinkle with
cinnamon. stir until just combined.
4. Serve pears with date ricotta.
HAWKESBURY DISTRICT INDEPENDENT NEWS www.hdinews.com.au