Rice Paper Rolls

INGREDIENTS
12 large rice paper sheets (or 24 small)
400g pork mince
1 clove garlic
1 tsp grated fresh ginger
1 tbsp chilli sauce
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1 lime, juice of
100g rice stick noodles
½ carrot, julienne
2 spring onions, julienne
½ cucumber, julienne
12 large sized baby spinach or medium bok choy leaves, or 24 small
sprouts
coriander leaves
mint leaves

METHOD
Gently saute pork mince with garlic and ginger till cooked, drain off pork fat.
Add chilli, fish and soy sauces, sugar and squeezed lime to taste (you may want to add a pinch of salt), set aside.
Place noodles in bowl, pour over boiling water to cover, place plate on top to keep in steam and leave for 10 minutes, drain.
Soak a rice paper sheet in lukewarm water for 30 seconds or until soft.
Lay flat on tea towel.
Place a spinach leaf in the centre towards the bottom of the rice paper.
Place a dessertspoonful of mince mixture on leaf, top with several julienne of carrot, cucumber and spring onion, a few coriander and mint leaves, and several noodles.
Turn up bottom of rice paper to cover filling, bring in sides and roll up.
Repeat with remaining rice paper sheets.
Serve with a dipping sauce (fish sauce, chilli sauce, lime juice and brown sugar).

VARIATION
As a variation, replace pork mixture with shelled, cooked prawns and slices of mango and avocado.
The pork version can also be deep fried to make spring rolls using either rice paper or spring roll wrappers.

SERVINGS
12 large or 24 small

SOURCE
Jules

Quiche Lorraine

INGREDIENTS
Pastry
1 ¾ cups plain flour
155g butter
1 egg yolk
2 tsp lemon juice, approx.

Filling
1 onion, finely chopped
3 bacon rashers, chopped
3 eggs
300ml cream
½ cup milk
¾ cup grated tasty cheese

METHOD
Pastry
Sift flour into bowl, rub in butter.
Add egg yolk and enough lemon juice to make ingredients cling together.
Knead gently on lightly floured surface until smooth.
Cover, refrigerate for 30 minutes.
Roll pastry between two sheets of baking paper, large enough to line a deep 23cm flan tin.
Lift pastry into flan tin, gently ease pastry into side of tin, trim edges of pastry neatly.
Cover pastry with baking paper, fill the cavity with dried beans or rice.
Bake in a moderately hot oven for 10 minutes.
Remove paper and beans/rice carefully.
Bake for a further 10 minutes or until golden brown.
Cool to room temperature before filling.

Filling
Preheat oven to 180°C.
Cook onion and bacon in frying pan until onion is soft.
Drain away excess fat, cool before spreading into pastry case.
Beat eggs in a bowl with whisk.
Add cream, milk and cheese, and whisk until just combined.
Pour into pastry case.
Bake for about 35 minutes or until filling is set and brown.
Stand quiche 5 minutes before removing from tin.

SERVINGS
8

COMMENTS
Ready made shortcrust pastry can also be used.
Halve the recipe to make 24 mini quiches.

SOURCE
AWW

Filled Filo Squares

INGREDIENTS
100g cream cheese
130g goat’s cheese
1 tsp chopped dill
2 tsp chopped chives
2 tsp chopped parsley
10 sheets filo pastry
Olive oil
½ tsp sesame seeds

METHOD
Preheat oven to 160°C.
Combine cream cheese, goat’s cheese and herbs.
Trim filo pastry sheets to 30cm x 20cm.
Brush 5 pastry sheets with oil, stack on top of each other and place on a baking tray lined with non-stick baking paper.
Spread cheese mixture over pastry stack.
Brush remaining 5 filo sheets with oil, stack and place on top of cheese layer.
Score pastry into 60 small squares.
Sprinkle with sesame seeds and bake for 25-30 minutes until golden.

SERVINGS
60 small squares

SOURCE
Marie Claire Food and Drink

Stuffed Mushrooms

INGREDIENTS
18 button mushrooms
1 clove of garlic, crushed
¼ cup ricotta cheese
½ tsp finely chopped fresh marjoram
¼ tsp finely chopped fresh rosemary
2 slices proscuitto, finely sliced
2 tsp olive oil
Mozzarella, grated

METHOD
Preheat oven to 180°C.
Remove the stems from the mushrooms and trim their rounded tops with a sharp knife so as to give them a flat base when placed upside down.
Finely chop stems and trimmed tops, then sauté with garlic until soft, cool.
Place ricotta, herbs, proscuitto and oil in a small bowl and stir to combine.
Add sautéed mushrooms.
Season well with salt and freshly ground black pepper.
Spoon the ricotta filling into the centre of the mushrooms and place them on a baking tray.
Lightly season with salt and pepper.
Sprinkle with grated mozzarella and bake for 12-15 minutes.

SERVINGS
18

SOURCE
Adapted from Marie Claire Food and Drink

Tomato and Bocconcini Bites

INGREDIENTS
12 cherry tomatoes, halved
12 small bocconcini, halved
24 basil leaves
24 toothpicks
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

METHOD
Using a toothpick, secure a basil leaf between a cherry tomato half and a bocconcini half.
Repeat with remaining halves.
Drizzle with olive oil and a splash of balsamic vinegar.
Season with sea salt and freshly ground black pepper.

SERVINGS
24

SOURCE
Adapted from Donna Hay Modern Classics 1