Preheat a sandwich press (see tip). Place lavash on workbench. Spread with salsa, leaving a 1cm border around the edges. Top with pastrami.
Crumble ricotta over the pastrami. Season with salt and pepper. Roll up lavash to enclose filling.
Place lavash, seam side down, in sandwich press. Cook for 1 to 2 minutes or until toasted and heated through. Cut in half diagonally. Serve with spinach.
Buy ricotta from the deli. Ricotta sold in tubs is too soft and watery to crumble.
Tip: If you don’t have a sandwich press, preheat oven to 210°C. Place lavash on a baking tray. Bake for 10 minutes or until filling is warmed through.
Preheat oven to 190°C. Place the spinach and 2 tbs of the water in a large saucepan. Cover with a tight-fitting lid and place over medium heat. Cook, stirring occasionally, for 5-7 minutes or until spinach wilts. Drain and set aside for 20 minutes to cool. Use your hands to squeeze out as much excess liquid as possible. Coarsely chop spinach and place in a large bowl.
Meanwhile, place the remaining water and onion in a saucepan and bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until onion softens. Remove from heat. Drain.
Add the onion, ricotta and feta to the spinach and stir to combine. Whisk together eggs and egg whites in a jug. Add to the spinach mixture along with the parsley and nutmeg. Stir until well combined. Season with salt and pepper.
Place filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Combine the oil and melted spread in a bowl. Lightly brush twothirds of 1 filo sheet with oil mixture. Fold crossways into thirds. Cut in half crossways. Line a 3cm-deep, round 11cm (top measurement) pie tin with half the pastry. Spoon one-sixth of the spinach mixture into the pie case and top with the remaining pastry to enclose filling. Press corners together to seal. Brush lightly with oil mixture. Repeat, in 6 more batches, with the remaining pastry, oil mixture and spinach mixture.
Place pies on a baking tray and use a small sharp knife to cut 2 small slits in the top of each pie. Bake in preheated oven for 23-25 minutes or until golden brown and puffed. Carefullytransfer pies to serving plates and serve immediately.
A lovely light salad for all those who love curried egg sandwiches, but are looking for something a bit lighter. The curry powder gives the whole thing a kick, and the nigella seeds look very dramatic against the pale, soft colours.
Fill a small pan with hot water and add eggs. Bring to the boil, then reduce heat to low and simmer for 3-4 minutes until soft-boiled. Remove eggs with a slotted spoon, cool, then peel and quarter. Season and sprinkle with cayenne.
Meanwhile, place yoghurt, curry powder and some salt and pepper in a small bowl. Stir well to combine. Stir in oil and set aside.
Divide lettuce among plates. Arrange the cucumber and the eggs on top and dollop over yoghurt dressing. Scatter with cress and nigella seeds and serve.
Stir the apples, passionfruit pulp, sugar, lemon rind and 1/2 cup (125ml) water in a large saucepan over a medium heat until the sugar dissolves. Cover and bring to the boil.
Reduce the heat to low and simmer, uncovered, for 15 minutes or until tender. Serve warm or chilled with a dollop of
15 - 35 minutes
Combine the apricots, water, cinnamon, nutmeg and cardamom in a saucepan and bring to the boil over medium heat. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 minutes or until apricots soften. Uncover and set aside for 20 minutes to cool.
Meanwhile, place sesame seeds in a saucepan and toss over medium heat for 2-3 minutes or until golden. Set aside.
Place the muesli in the bowl of a food processor and process until finely chopped. Add the apricot mixture and process until a stiff dough forms (add a little extra water if required). Transfer to a bowl and use your hands to knead until well combined.
Use your hands to roll 2 teaspoonfuls of mixture into a ball. Repeat with the remaining mixture. Toss balls in sesame seeds to lightly coat.
Divide the apricot halves and a little of the juice among four 250ml (1-cup) capacity heatproof serving glasses.
Combine the yoghurt, honey and cinnamon in a small bowl. Spoon the yoghurt mixture over apricots in serving glasses.
Place the sugar in a medium frying pan over low heat. Cook, stirring, for 3-5 minutes or until sugar dissolves and caramelises. Remove from heat. Set aside until bubbles subside. Spoon the toffee over the yoghurt mixture and serve immediately.