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Tomato, artichoke and prawn flan

<p>This rich and savoury tomato, artichoke and prawn flan serves as an excellent entree to a pasta dish. Test your culinary creativity and give it a go.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>250g of Mutti Polpa - Tomato purée</li> <li>100g of Parmesan cheese</li> <li>1 egg</li> <li>1 potato</li> <li>4 artichokes</li> <li>4 king prawns</li> <li>Plain flour</li> <li>Basil</li> <li>1 tablespoon of extra virgin olive oil</li> <li>Seed oil for frying</li> <li>Salt and pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Finely chop the onion and brown it in oil with the clove of garlic clove and 2-3 basil leaves. Add the diced potato and the Polpa – Tomato purée, season with salt and pepper and boil for 10 minutes, leave to cool.</li> <li>Meanwhile, clean the artichokes by removing the tough outer leaves and cutting off the top. Chop coarsely and stew in a saucepan with plenty of salted water for 15 minutes. Blend the cooked artichokes and then heat them to reduce in a saucepan until creamy smooth.</li> <li>Mix in the cooled tomato purée, the egg and cheese and blend the mixture with a hand blender until the mixture is smooth and even. Transfer it into 4 small individual moulds and cook bain-marie for 45 minutes at 140°C (to check the cooking test with a toothpick).</li> <li>Slice the remaining artichoke and fry in boiling seed oil. Remove the hard prawn tail shell, flour well and fry in boiling seed oil.</li> <li>On each plate spread a layer of artichoke paste and place the flan in the centre. Decorate with the fried prawns and artichoke slices.</li> </ol> <p>Recipe courtesy of Mutti Solo Pomodoro. For more recipes, <a href="http://intl.mutti-parma.com/recipes/" target="_blank"><strong><span style="text-decoration: underline;">visit their website.</span></strong></a></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, 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="http://oversixty.com.au/lifestyle/food-wine/2016/08/chickpea-salad-roasted-pumpkin-sun-dried-tomato-and-feta/"><em><strong><span style="text-decoration: underline;">Chickpea salad with roasted pumpkin, sun-dried tomato and feta</span></strong></em></a></p> <p><a href="http://oversixty.com.au/lifestyle/food-wine/2016/08/bbq-pork-sausage-cassoulet/"><strong><em><span style="text-decoration: underline;">BBQ pork sausage cassoulet</span></em></strong></a></p> <p><a href="http://oversixty.com.au/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/"><strong><em><span style="text-decoration: underline;">Prawn and tofu stir-fry</span></em></strong></a></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>

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