Preheat oven to moderate (180degC/160deg fan-forced). Lightly butter tray. Layer with 6 – 8 sheets of filo, brushing lightly with butter (chef prefers to butter every second or third sheet, not every sheet).
Place chard or spinach in a pan in 100g butter, cover with a lid and sweat until softened. Remove and cool.
Combine cheeses and remaining ingredients in a mixing bowl.  Fold through spinach, check seasoning and press mixture into pastry base.
Top with another 6 – 8 sheets of lightly buttered filo.  Bake in pre-heated oven 50 – 55 minutes.

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]]> http://www.sheridanrogers.com.au/2010/08/10/mavis-spinach-and-fetta-slice/feed/ 0 http://www.sheridanrogers.com.au/2010/06/08/caramelised-custard-apple-bruschetta/ http://www.sheridanrogers.com.au/2010/06/08/caramelised-custard-apple-bruschetta/#comments Mon, 07 Jun 2010 22:05:37 +0000 Sheridan http://www.sheridanrogers.com.au/?p=2113 For a simple yet impressive breakfast dish or snack. Heat the grill. Toast the bread lightly on one side.  In a small bowl combine the ricotta with the maple syrup or honey. Spread this mixture over the un-toasted side.  Top with generous pieces of fresh custard apple (check that you have removed any black seeds).  Sprinkle [...]]]> For a simple yet impressive breakfast dish or snack.

Heat the grill. Toast the bread lightly on one side.  In a small bowl combine the ricotta with the maple syrup or honey. Spread this mixture over the un-toasted side.  Top with generous pieces of fresh custard apple (check that you have removed any black seeds).  Sprinkle lightly with cinnamon sugar.    Lower grill heat to moderate and cook until the sugar begins to turn golden and the bread is toasted around the edges.
For the Cinnamon Sugar: mix 1 tablespoon caster sugar with 1/2 teaspoon sugar.

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Sift flour and salt into a large bowl.  Make a well in the centre and sprinkle in the yeast.  Heat butter and milk together in a small pan until butter has melted.  Let cool to blood temperature. Pour a little of the milk mixture onto the yeast and add a teaspoon or two of the sugar, stir to combine and wait until it becomes frothy.
Pour in remaining milk mixture.  Beat eggs with remaining sugar.  Using a wooden spoon, combine wet ingredients with the dry, adding more milk if required to make a smooth dough.
Tip out onto a floured bench and knead until smooth and elastic.
Place dough in a lightly oiled bowl, cover with plastic wrap and a teatowel and leave in a warm place to rise.  This may take 1 – 2 hours, depending on how warm you kitchen is.
Knock back dough, pulling the sides into the centre.  Cover and allow to rise again for another half hour.
Turn out onto a floured bench and knead in the mixed peel, almonds and aniseed. Divide dough into three equal portions (weighing them) and roll out on floured bench into three long strips. Plait them together, bring the two ends together to form a circle.
Preheat oven to 190degC.
Place the red eggs evenly around the ring, embedding them into the dough.  Cover with a teatowel and leave to rise again for another 40 minutes, then bake in the preheated oven for 30 – 35 minutes.
Remove from oven. When cool, drizzle with glace icing sifted (icing sugar mixed with water).

To Make Red Eggs: place fresh eggs at room temperature into a pan of water.  Add a tablespoon of white vinegar and 2 – 3 capsful of cochineal or a good pinch of red food dye to the water.  Bring gently to the boil and simmer gently for 10 – 15 minutes.  Remove and cool.  You’ll find the red dye powder at Greek bakeries or delicatessens – in Sydney, try Christopher’s Cake Shop at 409 Bourke St., Taylor Square, Kogarah or Mascot.

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Preheat oven to 200deg/180degC Fan Forced.  Spray 24 x 1/2 cup muffin tins with cooking oil spray.
In a bowl, combine the zucchini, cheese and flour and combine well.  Make a hole in the centre and add the oil, milk, eggs, green onions and dill. With a wooden spoon, mix to combine, being careful not to overmix the batter.  Don’t worry if it’s a bit lumpy. Spoon into prepared muffin tins, filling about 3/4 full.  Bake 30 minutes or until golden brown.  Makes approximately 24.

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Put the buttermilk, eggs and oil into the bowl of a food processor or blender.  Process until well combined.
Sift together the dry ingredients onto a piece of greaseproof paper and add to the buttermilk mixture.  Process 1 – 2 minutes or until well combined.  Scrap down the sides with a spatula and process for a few seconds.  Pour into a jug.
Lightly grease a small non-stick pan and place over moderate heat until hot.  Pour in a little of the batter, smoothing out with the back of a spoon.  Make the cakes about 12cm in diameter.  Cook until small bubbles form on top, flip over and cook until golden on the other side.
Serve in a stack of 2 – 3 pancakes topped with a knob of butter and drizzled with honey or maple syrup for breakfast or brunch.  Or mixed berries, dusted with icing sugar and vanilla yogurt.

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Wonderful comfort food, best served to love ones still in bed.

Serves 4

2 eggs
300ml fresh cream
1 tablespoon brandy (optional)
½ teaspoon cinnamon
100ml vegetable oil
25g butter
4 thick slices brioche
(or French bread)
Cinnamon sugar, to serve

In a large bowl, whisk together the eggs, cream, brandy (if using) and cinnamon.

Put the oil and butter into a frying pan and heat until the butter is frothy. Place each slice of bread in the egg mixture and soak for 20 seconds on each side (a little longer if using French bread).

Carefully lift each piece out and fry for one minute on each side, ensuring the oil doesn’t get too hot.

Drain on paper towels . Dredge with cinnamon sugar. Serve with maple syrup, cream and/or fruit.

Tip: brioche loaves are available in the bread section of supermarkets – they are quite soft so take care when cooking and turning over.