Food In A Flash With Sharon Glass – Season 1 Episode 8 Recipes
SPAGHETTI FRITTATA
300g linguine cooked “al dente”
45ml olive oil
2 jumbo eggs
125ml milk
2.5ml minced garlic
125ml grated parmesan
375ml store-bought tomato sauce
250ml grated parmesan
375ml grated mozzarella
60g crumbled feta
60ml basil, shredded
Preheat oven to 180°C.
Boil water for the pasta in large pot. Add salt to the water, and boil the pasta until quite “al dente”. Drain the pasta.
Heat the olive oil in a large frying pan. Add the pasta in a single layer.
Beat the eggs with the milk and the garlic. Pour over the pasta to coat it. Leave the pasta in the pan until it begins to crisp underneath. Sprinkle the parmesan over the pasta.
When it is quite golden brown, spread with some of the tomato sauce. Then top with grated mozzarella, feta and a little more parmesan. Sprinkle with shredded basil.
Season with coarse salt and black pepper. Bake for about 20 minutes or until golden.
Slide out of the pan and serve immediately.
Serves 6
BAKED BRIE WITH ROSEMARY
1 whole Brie or Cambrieni
drizzle of olive oil
1-2 garlic cloves, cut into thin slices
rosemary sprigs
melba toast
Open the Brie or Cambrieni, reserving the foil wrapping. Place the cheese in an ovenproof dish in the foil. Dot the top of the cheese with slivers of garlic and with rosemary sprigs. Drizzle with a little olive oil.
Preheat oven to 180°C. Bake uncovered for about 15-20 minutes or until the cheese is softened and oozing. Serve with the melba toast.
Serves 4
ASPARAGUS PHYLLO TART
4 sheets phyllo, cut in half
unsalted butter for brushing
400g ricotta, crumbled
125ml parmesan or feta crumbled
¼ piece blue cheese, crumbled
15g chives, chopped
30ml Italian parsley
coarse salt and black pepper
2 eggs, lightly beaten
300g fresh asparagus, stems peeled
Preheat oven to 170°C.
Brush the sheets of phyllo with the unsalted butter. Cut them in half and place them on top of each other in long rectangular tart tin.
Mix the cheeses, chives, Italian parsley, eggs, salt and pepper together. Spread the mixture into the phyllo base. Arrange the asparagus in rows.
Bake for 30-40 minutes or until set.
Serves 6-8
CINNAMON SCROLLS
FILLING
100g unsalted butter, softened
125ml sticky brown sugar
15ml ground cinnamon
Mix all the ingredients together. Set aside.
1 sachet (10g) instant yeast
75ml sugar
625ml cups flour
175ml warm milk
45ml melted butter
1 egg yolk
Preheat oven to 170°C.
Place all dry ingredients in a food processor and process. Then add the milk, melted butter and egg yolk, and pulse to process just enough until mixture forms a dough. Place the dough in a lightly oiled bowl and leave to rise covered with some glad wrap and a dishcloth until doubled in size.
Roll the dough out into a rectangle with long side facing you. Spread the filling evenly over it, leaving a border at the top. Roll it up into an even roll.
Cut into 8 pieces. Either place each piece into sprayed baking cups or place them together in a lined springform tin, cut side facing inward. Place on a baking tray. Bake for 25 minutes or until golden.
ICING
375ml icing sugar
30ml melted butter
30ml cold water
Stir all the ingredients together and then pour over the hot cinnamon rolls after removing them from the tin.
Serves 6-8
