Bacon Cheddar Monkey Bread

Ingredients

1-1/4 cups (7 ounces) shredded sharp Cheddar cheese
12 ounces bacon, cooked and chopped (about 1 cup)
1/4 cup finely chopped green onions
2-1/4 to 3 cups all-purpose flour, divided
1 package (1/4 ounce) rapid-rise active dry yeast
1 teaspoon salt
1 cup warm water (120°F)
2 tablespoons olive oil
1/3 cup butter, melted
1 egg

Method

1. Combine cheese, bacon and green onions in medium bowl; mix well.
2. Combine 1-1/2cups flour, yeast, and salt in large bowl of stand mixer; stir to combine. Add water and oil, beat with paddle attachment at medium speed 3 minutes.
3. Replace paddle attachment with dough hook. Beat in 1-1/4cups flour until dough comes together. Add 1 cup cheese mixture. Knead at medium-low speed 6 to 8 minutes or until dough is smooth and elastic, adding remaining 1/4 cup flour if necessary to clean side of bowl. Place dough in greased bowl and turn to grease top. Cover and let rise in warm place about 30 minutes or until doubled in size.
4. Generously spray 12-cup (10-inch) bundt pan with nonstick cooking spray. Whisk butter and egg in shallow bowl until blended. Punch down dough. Roll 1-inch pieces of dough into balls. Dip balls in butter mixture; roll in remaining cheese mixture to coat. Layer in prepared pan. Cover and let rise in warm place about 40 minutes or until almost doubled in size.
5. Preheat oven to 375°F.
6. Bake about 35 minutes or until golden brown. Loosen edges of bread with knife; invert onto wire rack. Cool 5 minutes; serve warm.

Makes 12 servings.

Source: Monkey Breads and More

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Eggplant Lasagne with Pistachio Pesto

Ingredients

3 medium eggplants (900 g), cut into 1 cm slices
1/4 cup olive oil
4 medium red capsicums (800 g)
750 g jar pasta sauce
250 g packet instant lasagne sheets
250 g mozzarella cheese, sliced thinly

Pistachio Pesto

1/2 cup shelled pistachios
1 cup firmly packed fresh basil
1/3 cup olive oil
2 cloves garlic, crushed
2 tablespoons grated parmesan cheese

White Sauce

80 g butter
1/3 cup plain flour
2-1/2 cups milk
1/2 cup grated parmesan cheese

Method

1. Make pistachio pesto. Blend or process ingredients until pureed. Set aside.
2. Make white sauce. Heat butter in medium saucepan, cook flour, stirring, until mixture thickens and bubbles. Gradually stir in milk. Stir until mixture boils and thickens. Remove from heat and stir in cheese. Set aside.
3. Oil 6 cm-deep rectangular 3.5 litre ovenproof dish.
4. Place eggplant in colander. Sprinkle with salt and stand 20 minutes. Rinse eggplant under cold running water. Drain on absorbent paper.
5. Brush eggplant with oil. Place in single layer on two oven trays. Bake, uncovered, in moderately hot oven about 40 minutes or until browned and tender.
6. Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper 5 minutes. Peel away skin and cut capsicum pieces into thick strips.
7. Spread a third of the pasta sauce into prepared dish. Top with a third of the lasagne, another third of the sauce, half of the eggplant, half of the cheese, another third of the lasagne, then remaining sauce, capsicum, cheese, lasagne and eggplant. Spread pistachio pesto over eggplant; top with white sauce.
8. Cover lasagne with foil. Bake, in moderate oven 30 minutes. Remove foil, bake 30 minutes or until browned lightly. Stand 5 minutes before serving.

Makes 6 servings.

Source: Great Vegetarian Food

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Lox Wrap

Ingredients

1/2 cup cream cheese, softened
2 tablespoons capers, drained and slightly chopped
1 tablespoon prepared horseradish
pepper
Two 10- or 11-inch flour tortillas: garden vegetable or spinach flavour
1 cup (about 6 ounces) gravlax or smoked salmon, cut into thin strips
2/3 cup peeled and chopped cucumber
1/2 cup chopped fresh fennel
1/4 cup chopped fresh dill
2 tablespoons chopped red onion
2 teaspoons extra virgin olive oil

Method

1. Combine the cream cheese, capers, horseradish, and 1/8 teaspoon pepper in a small bowl.
2. Divide among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.
3. Mix together the remaining ingredients in a medium bowl.
4. Divide the salmon mixture among the tortillas and wrap.

Makes 2 servings.

Source: Wraps

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Bucatini All’Amatriciana

Ingredients

1/2 pound thinly sliced pancetta, coarsely chopped
1 red onion, thinly sliced
3 garlic cloves, thinly sliced
1-1/2 teaspoons crushed red pepper
12 ounces prepared tomato sauce
Kosher salt
1 pound bucatini
1/2 cup flat-leaf parsley leaves
grated Pecorino Romano cheese, for serving

Method

1. In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes.
2. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes.
3. Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.
4. In a pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2cup of the cooking water.
5. Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Serve the pasta in bowls, passing the cheese at the table.

Makes 4 servings.

Source: Chef Mario Batali

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Panini with Gravlax, Cream Cheese and Chives

Ingredients

2 poppy and sesame seed bagels, cut in half horizontally
4 oz cream cheese
6 oz gravlax, finely sliced
2 tablespoons snipped chives
black pepper, plus extra to serve warmed hollandaise sauce, to serve

Method

1. Place the bagels, cut side down, on a sandwich grill. Without closing the lid, leave them to toast for 2-3 minutes until golden. Remove from the grill.
2. Spread the bases with the cream cheese and then top with the gravlax. Scatter the snipped chives over the bagel and season with black pepper.
3. Top with the lids and return to the sandwich grill. Lower the top plate and toast for 2-3 minutes, or according to the manufacturer’s instructions, until golden and crispy.
4. Serve immediately with warmed hollandaise sauce and a sprinkling of black pepper.

Makes 2 servings.

Source: Panini

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