Layers of ham, cheese and veggies make for a tasty lunch time meal.
Ingredients (serves 6)
1 1/2 cups plain flour
125g butter, chilled, cubed
1 tablespoon water
2 zucchini, thinly sliced
1 red capsicum, cut into 2cm strips
1 bunch asparagus, trimmed
150g sliced ham
125g grated tasty cheese
4 eggs, beaten
300g carton light sour cream
Preheat oven to 220°C. Grease and line a 20cm (base) springform cake pan.
Process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add water. Process to a soft pastry. Remove pastry and knead lightly. Place between 2 sheets of baking paper. Roll out to a 23cm circle. Use pastry to line base and half-way up sides of pan. Refrigerate for 30 minutes.
Preheat grill on high. Grill zucchini, capsicum and asparagus for 2 to 3 minutes each side, or until tender. Cool.
Layer ham, cheese and vegetables over pastry. Combine eggs, sour cream, and salt and pepper. Pour over vegetables.
Place cake pan onto a baking tray. Bake for 15 minutes. Reduce temperature to 190°C. Bake a further 50 to 60 minutes, or until firm. Serve with dressed salad.
Add a mixture of your favourite herbs to these scrambled eggs, such as dill or basil.
Ingredients (serves 6)
250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
2 tablespoons finely chopped chives
2 tablespoons finely chopped flat-leaf parsley
6 poppy-seed bagels, split
12 smoked salmon slices
Dill sprigs, to serve
Use a fork or balloon whisk to gently whisk the eggs and PHILLY Cream for Cooking together in a large bowl. Season with salt and pepper.
Melt the butter in a large heavy-based frying pan over low heat until foaming. Add the egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan in all directions, to prevent egg mixture from sticking. Cook for 5-7 minutes or until three-quarters of the egg mixture is cooked and mixture is still creamy. Remove from heat. Add the chives and parsley and gently fold through.
Meanwhile, preheat a grill on high. Place the bagels, cut-side up, on an oven tray. Toast under preheated grill for 2 minutes or until toasted.
Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired.
What could be better than spoonfuls of delicious mince beef mixture in tubes of cannelloni pasta?
Ingredients (serves 4)
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g beef mince
1/2 cup (125ml) dry red wine
400g can Heinz Big Red tomato soup
1 bunch English spinach, washed, dried, finely shredded
200g pkt instant dried cannelloni tubes
Mixed salad leaves, to serve
1/3 cup (50g) plain flour
3 cups (750ml) milk
½ cup (40g) finely grated parmesan
1 cup (80g) coarsely grated cheddar
Preheat oven to 180°C. Heat the oil in a large saucepan over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the wine and bring to the boil. Add the Heinz Big Red tomato soup and stir to combine. Bring to a simmer. Cook, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Add the spinach and stir to combine. Set aside for 30 minutes to cool.
Meanwhile, to make the cheese sauce, melt the butter in a large saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes until mixture bubbles and becomes slightly grainy. Add the milk and use a balloon whisk to stir until well combined. Cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Remove from heat. Add the parmesan and half the cheddar and stir until cheeses melt and sauce is smooth. Taste and season with salt and pepper.
Spoon three-quarters of the beef mixture among cannelloni tubes. Spoon half the remaining sauce over the base of a 3 litre (12 cup) capacity ovenproof dish. Arrange the cannelloni tubes over the base. Pour remaining sauce over the cannelloni and pour over the cheese sauce. Sprinkle with remaining cheese.
Bake in preheated oven for 30 minutes or until pasta is tender and cheese melts and is golden brown. Remove from oven and set aside for 5 minutes to rest. Serve with mixed salad leaves, if desired.