RICOTTA CREAM FILLING FOR CANNOLI

If you are ever caught on "the hop " , this will fill the need to take something acceptable to the occasion . It is acceptable to use a store bought packet of cannoli shells . For the cannoli filling combine 750 gm of ricotta with 40 gm of icing sugar and 1 tbs of grated / finely chopped lemon zest in a bowl and thoroughly mix with a wooden spoon / or an electric mixer. Place the cream mixture into a piping bag to fill in the pastry shells . Dust generously with icing sugar .

CHEESY LAYERED VEGETABLE BAKE

Preheat your oven to 180 deg C . Combine 800gm of freshly diced tomatoes, 1 tsp of Italian herbs and 1 tbs of minced garlic in a bowl . Spray a deep ovenproof dish and place a layer of sliced potatoes on the base of the dish and top with half of the tomato mixture and season with a little cracked pepper . Layer this with a generous covering of grated mozarella cheese . Continue mixed layering with 2 peeled and chopped onions , 4 sliced zucchini, 3 red capsicums diced and a final layer of sliced potato . Spread the remaining tomatoe mixture over top and finally top with another generous layer of grated mozarella cheese . Bake in the preheated oven for 50 minutes until vegetables are tender , cooked and the cheese is melted and golden brown . Serve on its own or as an accompaniment to any meal or with a mixed grain .

NO BAKE CREAMY CHEESECAKE

First prepare your biscuit base , combine 3/4 cup of crumbed ginger nut biscuits with 1/4 cup of butter / marg . Press this mixture into a greased 20cm spring form pan and place in the freezer to chill . To make the filling beat 500 gm of cream cheese ( @ room temp )until smooth add 3/4 cup of castor sugar , 1/4 cup of lemon juice , 1 dsp of grated lemon rind ,1/2 cup of milk and 1 and 1/2 dsp of instant gelatine dissolved in 1/2 cup of water . Blend well . Beat in 1/2 cup of cream that has been beaten until just thickened . Fold in the cream through the filling mix . Now pour the combined mixture onto the preared crumb crust . Chill in the refrigerator for 4 hours until firm . Dress with fresh berries .

PIZZA TURNOVER

Preheat your oven to 180 deg C Peel and slice 1 onion and cook in a little oil over a medium heat until tender . Add 100gm of shredded salami , 1 green capsicum thinly sliced , 1 zucchini finely sliced and 50gm of sliced mushrooms . Now continue to cook until well combined for 5 minutes . I used commercial based pizzea bases x 2 , placed them on baking paper covered oven trays . Spread each pizza base with tomato paste , leaving a 2.5 cm border around the edge . Place a layer of grated mozarella cheese onto 1/2 of each base . Top each base with the vegetable mix and cover with another layer of the grated cheese . Fold the piza base over to form a 1/2 circle and brush the edges with beaten egg and press down firmly with your finger . Place in your preheated oven and bake for 25 minutes or until golden brown . These pizza turnovers can be served hot or cold ........delicious .

CAULIFLOWER SLICE

This is a vegetable quiche . Preheat your oven to 180 deg C. Combine 500gm of chopped and cooked cauliflower with 3 finely chopped spring onions , 1 and 1/2 cups of grated tasty cheese , 1 tbs of dried parsley / 2 tbs of freshly chopped parsley, 1/3 rd cup of flour , 3 lightly beaten eggs , 1 tsp of curry powder and 1 dsp of minced garlic in a bowl . Combine all ingredients well . Spray a medium sized oven proof pan and add a drizzle of canola oil . Pour in the the cauliflower mixture , use the back of a spoon to level the surface . Oven bake until the slice is crisp and golden .

PIZZA BREAD

This is the same dough preparation I used for the date paste and chocolate bread . The dough is perfect , don't change the recipe from the date and chocolate bread . Follow the recipe to the point of spreading the filling over the rolled out dough . Spread the dough with a thin layer of tomato paste , followed with thinly sliced tomatoes . Then sprinkle over a layer of finely grated parmesan cheese ( dry packaged ). I then topped the cheese layer with thinly sliced capsicums , followed with chopped ham ( only because I did not have any salami ) ... then I rolled the dough tightly into a log as written in the previous recipe . Instead of curving the log , this time I baked the loaf as a log . Either way this is delicious ....

CHOCOLATE AND DATE PASTE BREAD

Line an oven tray with baking paper and lightly spray a medium bowl with oil . Warm 5 tbs of milk and mix with 1 tbs of instant dried yeast in a separate bowl and stir to combine with a wooden spoon . Allow to sit for 10 minutes . Now add 4 tbs of melted butter / marg mixed with 1 lightly beaten egg ., stir to combine with the yeast mixture . Add 330 gm of high protein flour ( bread flour ) , using a wooden spoon to combine . use your hand to knead the mixture for 15 minutes until the dough is no longer sticky and becomes glossy . Place the dough in the the lightly oiled bowl and loosely cover with cling wrap and set aside in a warm area for an hour or until the dough doubles in size . ......An hour on , flatten the dough between two sheets of baking paper , using a rolling pin to make a 35cm X 25 cm rectangle ( approx ) Now spread the dough with a an even layer of date paste and then a sprinkle of chocolate bits . Roll up tightly from the longest side , press the ends to seal . Then form the rolled dough into a semi circle or you can leave in a log shape . Carefully place on the lined baking tray . Cover loosely with a sheet of cling wrap and sit in a warm area for 1 hour or until doubled in size . At this stage preheat your oven to 160 deg C . In an hours time bake for 45 minutes or until golden . Slice to serve . This is delicious ....as is or with butter or even cream .