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Relax with ricotta pancakes with redbelly citrus compote

<p>Lyndey Milan delivers this unique citrus twist on a scrumptious breakfast classic!</p> <p><strong>Time to prepare:</strong> 10 minutes</p> <p><strong>Cooking time: </strong>25 minutes</p> <p><strong>Serves: </strong>3 – 4</p> <p><strong>Ingredients</strong></p> <ul> <li>Redbelly compote</li> <li>8 redbelly citrus (also known as blood oranges)</li> <li>1 tablespoon honey</li> <li>2 star anise</li> <li>½ teaspoon pure vanilla extract</li> </ul> <p><strong>Ricotta pancakes</strong></p> <ul> <li>2 eggs, separated</li> <li>150g (¾ cup) low-fat ricotta</li> <li>75ml low fat milk</li> <li>75g (½ cup) self-raising flour</li> <li>Pinch of salt</li> <li>Greek yoghurt to serve (optional)</li> </ul> <p><strong>Directions</strong></p> <p><strong>For the redbelly compote:</strong></p> <ol> <li>Finely zest two redbelly and reserve zest for the pancakes. Juice 2 redbelly to give approximately 100ml juice, strain and set aside.</li> <li>Cut a small slice off the ends of each remaining redbelly. Stand up on one end, and carefully, following the contour of the redbelly, cut down to remove the peel and the pith. Slice crosswise into about 6-8 pieces each. Using the tip of the knife, carefully pick out any seeds. Place in a shallow dish.</li> <li>Combine honey, 2 tablespoons of water and star anise in a small saucepan over medium heat. Allow this to bubble up, then stir in redbelly juice. Remove from heat and stir in the vanilla. Pour over the redbelly slices and allow it to infuse.</li> </ol> <p><strong>For the ricotta pancakes:</strong></p> <ol start="4"> <li>Whisk the egg whites in a small bowl with an electric beater. Place reserved zest, ricotta, milk, egg yolks, flour and salt in food processor and whizz until combined or beat with an electric beater. Fold in the egg whites. (Mixture can be covered and stored in the fridge for later use.)</li> <li>Melt butter in a small 15cm non-stick frying pan, over medium heat until it melts. Wipe out with a paper towel. Spoon about 3 tablespoons of batter mixture into the pan, tilt to cover pan. Cook for around 3 minutes or until bubbles rise to the surface. Flip over the other side and cook for a further 2 minutes, or until just cooked. Place on a plate and keep warm, either in a very low oven (with the fan turned off) or by covering with a clean cloth. Repeat with remaining mixture.</li> <li>Either ladle compote on top of pancakes and serve to the centre of the table – with extra compote and Greek yoghurt on the side – or divide pancakes between serving plates, ladle compote on top of the pancakes. Serve immediately with Greek yoghurt if desired.</li> </ol> <p><strong>Tips</strong></p> <p>The compote is also delightful for breakfast, simply served on yoghurt with quartered fresh dates and sprinkled with chopped toasted pistachios.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/ricotta-pancakes-with-redbelly-citrus-compote.aspx">Wyza.com.au</a>.</em></p>

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Roasted broccolini, kale and chickpeas with herbed ricotta

<p>The beauty of this dish lies in the grilling – don’t be afraid to char the broccoli a little, as it delivers a great flavour. You can serve this as an individual starter, or as a main with grilled ciabatta.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350 g broccolini, stems cut in half lengthways</li> <li>400 g tin chickpeas</li> <li>1 garlic clove, crushed</li> <li>60 ml olive oil, plus extra for drizzling</li> <li>1 bunch Tuscan kale, about 550 to 600 g, cut into 2.5 cm pieces</li> <li>250 g smooth ricotta</li> <li>2 tablespoons finely chopped dill</li> <li>2 tablespoons finely chopped basil</li> <li>1 teaspoon grated lemon zest</li> <li>1 tablespoon lemon juice</li> <li>Pinch of chilli flakes</li> <li>2 teaspoons sea salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat the oven to 180°C (fan-forced). Preheat the grill (broiler) to medium.</li> <li>In a mixing bowl, toss the broccolini, chickpeas and garlic with 2 tablespoons of the olive oil. Spread the mixture onto a baking tray.</li> <li>In another bowl, toss the kale with the remaining olive oil, then spread over another two baking trays.</li> <li>Place the broccolini mixture under the grill and cook for 4 to 5 minutes, then turn the broccolini over and cook for a further 4 to 5 minutes, until nicely chargrilled. Remove from the heat and set aside to cool.</li> <li>Meanwhile, transfer the kale trays to the oven and bake for 3 to 4 minutes, or until starting to brown, then turn the kale over and bake for a further 2 minutes, or until crisp. Remove from the oven and set aside to cool.</li> <li>In a small bowl, combine the ricotta, dill, basil, lemon zest, lemon juice and chilli flakes. Season with salt and mix together with a spoon.</li> <li>Smear the ricotta mixture onto a serving plate and top with the kale and broccolini and mixture.</li> <li>Drizzle with a little extra olive oil and serve.</li> </ol> <p><img width="123" height="172" src="https://oversixtydev.blob.core.windows.net/media/7265262/the-vegetable-cover_123x172.jpg" alt="The Vegetable Cover (1)" style="float: right;"/></p> <p><em>This is an extract from </em>The Vegetable: Recipes that celebrate nature<em> by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99.  Image credit: Chris Middleton.</em></p>

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Cheesy tomato and ricotta lasagne

<p>Store-bought lasagne might be quicker and easier to prepare, but there’s nothing better than the taste of homemade. Trust us – this recipe for cheesy tomato and ricotta lasagne is worth the extra effort.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4 to 5 people</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 brown onion, finely diced</li> <li>2 tablespoons lasagne herbs (see recipe below)</li> <li>70g tomato paste</li> <li>½ teaspoon salt</li> <li>½ cup red wine or vegetable stock</li> <li>1 x 680ml jar tomato passata</li> <li>1 carrot, grated</li> <li>3-4 x 100g sheets fresh lasagne pasta (or sheets about same size as your baking dish)</li> <li>120g baby spinach leaves, roughly chopped</li> </ul> <p> </p> <p><em>Lasagne herbs</em></p> <ul> <li>2 teaspoons garlic powder</li> <li>2 teaspoons dried basil</li> <li>2 teaspoons dried chives</li> <li>2 teaspoons paprika</li> <li>Pinch of dried rosemary</li> </ul> <p> </p> <p><em>For the béchamel sauce</em></p> <ul> <li>2 tablespoons butter</li> <li>2 tablespoons flour</li> <li>1½ cups milk</li> <li>½ cup finely grated parmesan cheese</li> <li>200g ricotta cheese</li> </ul> <p> </p> <p><em>For the salad</em></p> <ul> <li>1 shallot, finely diced</li> <li>2 tablespoons red wine vinegar</li> <li>1 tablespoon olive oil</li> <li>½ cup finely grated parmesan cheese</li> <li>1 apple</li> <li>1 baby cos lettuce</li> <li>½ telegraph cucumber</li> <li>1 zucchini</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 210C. Lightly grease a large baking dish (measuring about 35 x 25cm).</p> <p>2. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for about 2 minutes, until tender.</p> <p>3. Add lasagne herbs, tomato paste and salt and cook for a further 2-3 minutes, until fragrant.</p> <p>4. Add wine/stock and simmer for 1 minute, until almost evaporated. Add passata and carrot, bring to a gentle simmer and cook for about 2 minutes, until thickened. Remove from heat and season to taste with salt and pepper. Set aside.</p> <p>5. While sauce is simmering, melt butter in a small pot and whisk in flour. Add milk, a little at a time, whisking constantly for about 3 minutes, until sauce is thick and creamy. Whisk in first measure of parmesan and ricotta then remove from heat. Season to taste with salt and pepper. Set aside.</p> <p>6. Lay 1 sheet of pasta in the bottom of the prepared dish (cut to fit and cover base) and top with ⅓ of each of the cooked tomato sauce, spinach and béchamel sauce. Repeat with remaining ingredients, finishing with béchamel.</p> <p>7. Bake for 30-35 minutes, until cooked through and golden.</p> <p>8. While lasagne cooks, combine shallot, vinegar, oil and parmesan in a large bowl. Quarter apple and thinly slice; roughly chop lettuce; thinly slice cucumber; peel zucchini into long, thin ribbons. Toss veggies with shallot dressing just before serving and season to taste with salt and pepper.</p> <p>9. To serve, divide cheesy tomato and ricotta lasagne between plates and serve with a handful of salad.</p> <p><em>Written by Nadia Lim. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: My Food Bag.</em></p>

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Spinach, basil and ricotta cannelloni

<p>This cheesy, spinach, basil and ricotta cannelloni is easy to make, absolutely delicious and might just be the best dish to enjoy on a cold winter’s night.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4-6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400g squeezed dry defrosted spinach</li> <li>350g ricotta</li> <li>120g feta, crumbled</li> <li>3 egg yolks</li> <li>2 cloves garlic, crushed</li> <li>1/2 cup basil leaves</li> <li>2 x 400g tins crushed and sieved tomatoes</li> <li>2 teaspoons caster sugar</li> <li>1/2 teaspoon chilli flakes</li> <li>1 clove garlic, crushed</li> <li>1/3 cup vegetable stock</li> <li>22 cannelloni tubes</li> <li>1/2 cup grated mozzarella</li> <li>120g buffalo mozzarella, torn into chunks</li> <li>1/4 cup finely chopped parsley</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Squeeze spinach really well to remove excess water then put in a food processor with ricotta, feta, egg yolks, garlic and basil.</li> <li>Season well with salt and pepper and whiz to combine.</li> <li>Preheat oven to 180°C. Spoon filling into a piping bag or a plastic bag with one corner nipped off and pipe into cannelloni cases. Place either in layers or one single layer in baking dish.</li> <li>Put tomatoes, sugar, chilli flakes, garlic and stock into a large jug.</li> <li>Season well with salt and pepper and whisk to combine.</li> <li>Pour over cannelloni tubes and top with grated and buffalo mozzarella.</li> <li>Bake for 30 minutes, then rest for 5 minutes before serving, sprinkled in parsley.</li> </ol> <p>What’s your favourite winter comfort food?</p> <p><em>Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Sarah Tuck / Stuff.co.nz.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Lemon, poppy and thyme gluten-free cake with ricotta

<p>This cake is perfect for a lazy afternoon or even for a dessert with a little ice-cream. To keep it simple, feel free to use a good store-bought ricotta.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>200g unsalted butter, softened</li> <li>150g castor sugar</li> <li>3 free-range eggs</li> <li>2 lemons</li> <li>110g fine polenta</li> <li>30g honey</li> <li>200g almond meal</li> <li>2 tsp baking powder</li> <li>1 tsp sea salt</li> <li>250g ricotta</li> <li>1 sprig thyme</li> <li>1 tsp poppy seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 170°C and grease and line a 23x13-centimetre loaf tin. </li> <li>Using electric beaters, beat the butter and sugar until pale. Add eggs one at a time until completely combined.</li> <li>Zest one lemon and juice both, then fold into cake mix with remaining ingredients except the thyme and poppy seeds.</li> <li>Pour into the loaf tin, poke in six or seven small pieces of thyme, top with poppy seeds and bake for about one hour. The cake should be golden brown.</li> <li>To check it's cooked, insert and remove a skewer; if the skewer comes out clean, then it's ready. Serve on its own or with berries or lemon thyme-infused ricotta and a little honey.</li> </ol> <p>Tip: Save the whey (liquid) from ricotta, as it's full of flavour and nutrients. Use it in risotto or to make muffins, pancakes or scones, a bit like buttermilk.</p> <p>Tell us in the comment section below, what’s your favourite gluten free snack?</p> <p><em>Written by Darren Robertson and Mark La Brooy. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/little-lemongrass-cakes/"><strong><em><span style="text-decoration: underline;">Little lemongrass cakes</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/06/one-minute-lemon-raspberry-and-yoghurt-mug-puddings/"><span style="text-decoration: underline;"><em><strong>One minute lemon raspberry and yoghurt mug puddings</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/"><strong><em><span style="text-decoration: underline;">Flourless pear and almond cake</span></em></strong></a></p>

Food & Wine

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Lemon ricotta bliss balls

<p>If you’re hungry in the afternoon and need a quick, healthy pick-me-up snack, look no further than these absolutely delicious lemon ricotta bliss balls.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¼ cup quick oats</li> <li> ⅔ cup almond meal</li> <li>250g wedge ricotta</li> <li>1 ½ tablespoons agave or pure maple syrup</li> <li>¼ cup desiccated coconut</li> <li>¼ cup vanilla whey based protein powder</li> <li>1 tablespoon finely grated lemon rind</li> <li>1 tablespoon lemon juice</li> <li>White chia seeds, crushed pistachios or coconut, for rolling</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To being, prepare ingredients.</li> <li>Mix quick oats, almond meal, ricotta, syrup, coconut, protein powder and lemon rind and juice in a large bowl until well combined.</li> <li>Using clean hands, roll heaped tablespoons of ricotta mixture into balls and coat in either the chia seeds, pistachios or coconut.</li> <li>Store in the refrigerator in an airtight container for several days.</li> </ol> <p>What’s your favourite homemade snack to munch on in the afternoon? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><strong><span style="text-decoration: underline;">visit their site for more delicious food ideas</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/zucchini-and-corn-fritters-with-smoked-salmon/"><em><span style="text-decoration: underline;"><strong>Zucchini and corn fritters with smoked salmon</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/03/strawberry-cream-cheese-parfait/"><span style="text-decoration: underline;"><em><strong>Strawberry cream cheese parfait</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/strawberry-panna-cotta/"><span style="text-decoration: underline;"><em><strong>Strawberry panna cotta</strong></em></span></a></p>

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Pumpkin and ricotta cannelloni

<p>Hearty and full of flavour, this cannelloni recipe will be a sure hit with the grandkids.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350g fresh reduced fat ricotta cheese</li> <li>2 spring onions, chopped</li> <li>1 ¼ cups grated pumpkin</li> <li>1 small zucchini, grated</li> <li>⅓ cup finely grated parmesan cheese</li> <li>1 egg, lightly beaten</li> <li>1 ½ teaspoons fresh thyme leaves, chopped</li> <li>1 teaspoon grated lemon rind</li> <li>freshly ground black pepper, to taste</li> <li>3 fresh lasagne sheets</li> <li>500ml tomato passata (Italian tomato cooking sauce)</li> <li>1 cup reduced fat mozzarella cheese</li> <li>crisp green salad, for serving</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine ricotta, spring onions, pumpkin, zucchini, 1/4 cup parmesan, egg, thyme, lemon and season to taste.</li> <li>Lay a lasagne sheet on a clean bench and cut in half to form 2 squares. Spread 1/2 cup ricotta mixture along one edge of the sheet and roll to enclose. Repeat with remaining sheets and ricotta mixture.</li> <li>Spread 1/4 cup sauce over the base of a large baking dish and snuggly fit in each of the canneloni. Spread with remaining sauce.</li> <li>Sprinkle mozzarella and remaining parmesan over the cannelloni and bake at 180°C for 30-45 minutes until golden and cooked through. Stand for 10 minutes before serving with a crisp green salad.</li> </ol> <p>Recipe courtesy of Legendairy – <span style="text-decoration: underline;"><a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing">visit their site for more delicious food ideas</a>.</span> </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apricot-biscotti-trifle/">Apricot biscotti trifle</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-vanilla-and-spice-cheesecake-with-coconut-topping/">Baked vanilla and spice cheesecake with coconut topping</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/chocolate-macadamias-pavlova-stack/">Chocolate macadamias pavlova stack</a></em></strong></span></p>

Food & Wine

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Orange, ricotta and rosemary cheesecake flan

<p>This light, fluffy orange cheesecake flan is the perfect accompaniment to your afternoon tea. </p> <p><span style="text-decoration: underline;"><strong>Serves</strong>:</span> 6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>100ml cream</li> <li>½ cup honey</li> <li>2 tablespoons fresh orange juice</li> <li>2 sprigs rosemary</li> <li>500g ricotta</li> <li>200g Greek style yogurt</li> <li>3 eggs</li> <li>2 teaspoons finely grated orange rind</li> <li>icing sugar and Australian Greek style yogurt, to serve</li> <li>Syrupy Oranges</li> <li>1 cup caster sugar, extra</li> <li>2 tablespoons honey</li> <li>1 cup water</li> <li>2 oranges, thinly sliced</li> <li>3 sprigs rosemary, extra, broken into clusters</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Bring cream, honey, orange juice and rosemary sprigs to a gentle simmer for 2 minutes. Remove from heat and stand for 15 minutes, until cooled slightly. Remove rosemary sprigs.</li> <li>Process cooled mixture with ricotta, yogurt, eggs and orange rind. Pour into a baking paper lined 24cm springform pan. Bake at 180°C for 50 minutes or until set, cool in oven.</li> <li>For Syrupy Oranges, bring sugar, honey and water to a simmer, add oranges and rosemary clusters, gently simmer for 20 minutes. Cool oranges in the syrup.</li> <li>Remove cheesecake from pan and slide on a serving platter. Top with oranges, rosemary clusters and some of the syrup. Serve with yogurt and a dusting of icing sugar.</li> </ol> <p>Recipe courtesy of Legendairy. <a rel="noopener" href="/(http:/www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing)" target="_blank">V<span style="text-decoration: underline;">isit their site for more delicious food ideas.</span> </a></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/peach-popsicles/"><strong>Peach popsicles</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/"><strong>Baked parmesan zucchini</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/tuna-noodle-patties/">Tuna noodle patties with lime and cucumber yogurt</a></strong></em></span></p>

Food & Wine

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Strawberry ricotta cake

<p>This impressive-looking strawberry cake is much simpler to make than it looks.</p><p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6</p><p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p><ul><li>Butter, for greasing</li><li>4 eggs, separated</li><li>1 ½ cups ricotta</li><li>100g caster sugar</li><li>1 lemon, zested</li><li>1 teaspoon vanilla extract</li><li>½ cup plain flour</li><li>4 strawberries, halved</li><li>Brown sugar, for dusting</li></ul><p><strong><span style="text-decoration: underline;">Method: </span></strong></p><p>1. Preheat oven to 180°C. Grease a 20cm springform pan with butter.</p><p>2. Place egg whites in small, clean bowl and beat until stiff peaks form. Add egg yolks, ricotta, sugar, lemon zest and vanilla into a large bowl. Beat until smooth and creamy. Fold in flour and beat until well combined.</p><p>3. Gradually fold in egg whites into batter. Pour batter into prepared pan. Press strawberries on the top of batter. Sprinkle with brown sugar.</p><p>4. Bake for 30 to 35 minutes or until cake is firm and cooked through. Let cool before serving.</p><p><strong>Related links:</strong></p><p><em><strong><a href="/lifestyle/food-wine/2015/10/cherry-pie/"><span style="text-decoration: underline;">Cherry Pie</span></a></strong></em></p><p><em><strong><a href="/lifestyle/food-wine/2015/10/berry-sorbet/"><span style="text-decoration: underline;">Berry sorbet</span></a></strong></em></p><p><em><strong><a href="/lifestyle/food-wine/2015/09/lemon-meringue-cake/"><span style="text-decoration: underline;">Lemon meringue cake</span></a></strong></em></p>

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Tuna, spinach and ricotta cannelloni

<p>Feeling like some Italian? Put a seafood spin on cannellonis with this tuna, spinach and ricotta cannelloni recipe.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>250g of thawed frozen chopped spinach</li> <li>425g can of tuna in spring-water, drained</li> <li>400g of ricotta</li> <li>Zest of 1 lemon</li> <li>½ cup basil leaves, finely chopped</li> <li>½ cup of grated parmesan</li> <li>680g jar of bolognese pasta sauce</li> <li>4 sheets of lasagne</li> <li>1 cup of grated mozzarella</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 180°C and grease a three litre 20 by 30cm dish.<br /> <br /> 2. Combine basil, lemon zest, tuna, ricotta, spinach and half the parmesan in a bowl. Season with salt and pepper and mix together<br /> <br /> 3. Spread one cup of pasta sauce on the base of the dish and cut the lasagne sheets in half width-ways.<br /> <br /> 4. Put half a coup of tuna and ricotta combination in the middle of each lasagne sheet. Roll so filling is enclosed. <br /> <br /> 5. Place the rolls in a single layer in the dish on top of the pasta sauce and spread the remaining sauce on top. <br /> <br /> 6. Sprinkle with mozzarella and parmesan.<br /> <br /> 7. Bake for 35 minutes or until cannellonis are golden. <br /> <br /> 8. Serve with Caesar salad and bread rolls.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/chicken-and-mushroom-pie/">Chicken and mushroom pie</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/pasta-napolitana/">Pasta Napolitana</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/salmon-en-croute/">Salmon en croute with mushroom filling</a></strong></em></span></p>

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Wholemeal pancakes with ricotta and blueberries

<p>For a slightly healthier alternative to everyday pancakes, try this recipe that uses wholemeal flour and a minimum of brown sugar for a tasty, fluffy breakfast treat.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¾ cup wholemeal flour</li> <li>1 tablespoon brown sugar</li> <li>1 ½ teaspoons cinnamon</li> <li>½ teaspoon bicarb soda</li> <li>1 teaspoon baking powder</li> <li>1 cup milk</li> <li>2 eggs, lightly beaten</li> <li>Fresh ricotta</li> <li>Blueberries</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Whisk dry ingredients together to combine and aerate. In a separate bowl, lightly whisk together the eggs and milk.</li> <li>Make a well in the centre of the dry ingredients and slowly add the milk and eggs. Whisk together until smooth. Leave aside to rest for at least 10 minutes before cooking.</li> <li>Spray a large frying pan with cooking spray. Heat the pan over a medium heat and cook the pancakes in quarter cup sizes. Cook for one to two minutes, or until bubbles have almost covered the surface, then turn and cook for another two minutes.</li> <li>Serve pancakes topped with ricotta, your favourite syrup/honey and blueberries.</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/baked-eggs/">Simple baked eggs</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/banana-walnut-oats/">Banana &amp; walnut overnight oats make a tasty breakfast</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/03/spiced-apple-porridge/">Spiced apple porridge will warm you up in the morning</a></strong></span></em></p>

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