Recipes (continued)
Cauliflower and Broccoli Bake
Serves: 6
350g cauliflower, cut into florets
350g broccoli, cut into florets
40g butter
2 tablespoons plain flour
1 ½ cups milk
3 teaspoons Dijon mustard
1 cup grated tasty cheese Salt and pepper, to taste
1.Place cauliflower in one steamer basket. Place broccoli in second steamer basket.
2.Place lid on the basket and set timer to
10 minutes. Transfer vegetables to a 20cm
3.Meanwhile heat butter in a saucepan over medium heat. Add flour, cook stirring for 1 minute or until mixture bubbles. Gradually stir in milk. Stir until mixture boils and thickens. Add mustard and ½ cup cheese. Stir until smooth. Season with salt and pepper.
4.Preheat oven to 180°C (160°C
Pumpkin Ravioli
Serves: 4
300g butternut pumpkin, peeled, cut into 3cm pieces
¼teaspoon ground nutmeg 75g fresh ricotta cheese
1/3 cup grated pecorino cheese
1 tablespoon finely chopped fresh sage leaves
Salt and pepper, to taste
275g packet gow gee pastry
100g unsalted good quality butter
¼cup small sage leaves
Salt and pepper, to taste
1.Place pumpkin in one steamer basket. Place lid on and set timer to 30 minutes.
2.Drain pumpkin and place in a bowl. Add nutmeg, ricotta, pecorino and chopped sage leaves. Season with salt and pepper.
3.Place gow gee wrappers on a clean surface. Place about 2 teaspoons of mixture on one half. Brush edges with water. Fold over and press together to seal. Place pastry on a baking tray lined with baking paper. Cover with a clean tea towel. Repeat with remaining mixture and wrappers.
4.Arrange ravioli between three steamer baskets. Place lid on the basket and set timer to
5.Meanwhile melt butter in a small frypan over medium heat. Cook, stirring until butter comes to the boil. When butter starts to brown add sage and remove from heat.
6.Transfer ravioli to serving plate. Pour over butter. Season with salt and pepper. Serve.
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