Ya know… saying I’m eating salads for dinner then absolutely stuffing everything sweet into my mouth afterwards so I sound like I’m up to 20 chubby bubbies (please tell me you know that marshmallow game… or else I just sounded like a total fool).
Some call this cray… I call it balanced diet.
some sweety treats! You can never go wrong there.
Speaking of which;
P.S. don’t ever get in the way between me and some ice-cream… there may be some unsavoury (hehe punny) words splashed about.
P.P.S. don’t ever allow me to sample ice-creams at an ice-cream… if no one stops me I will literally try every flavour. Shamelessly.
So, with my sweet tooth coming out to play
every now and then most of the time, I trrrrryyyyy to make a little effort towards what the rest of my other teeth are craving.
In these times, it tends to range from fresh salads (note to self, begin to plan Summer Salad series for blog), to packed delish sandwiches… and, well, a big bowl of humble veggies (of course with feta, pine nuts, rocket and a drizzle of olive oil, that’s only natural.)
I actually adore roast veggies. I tots ate it for lunch 3 days in a row and was left craving it even more. Good for me sweet tooth hey?
So upon fulfilling my veggie cravings I thought the Native Spice given to me from Australian Wild would be the perfect addition to make my veggies really ‘pop’. Ya know… a little veggie attitude never killed noboday.
AND in addition with my utter obsession with ricotta at the moment, I thought it would be prime time to combine the two, in a completely delicious savoury tart, containing all things yummy and healthy.
If you didn’t catch in one of my later posts of Wattleseed Soda Bread, I was so kindly asked by Australian Wild to try out some of their superfoods.
Australian Wild is running a native foods social project, that helps to preserve Australian biodiversity and promotes healthy food choices.
Gotta love that Aussie goodness friends!
Along with getting Wattleseed, I also got Native Spice, both with such unique Australian flavours that compliment dishes in the most delicious way! (you can buy both ingredients on their site)
Thanks again Australian Wild!
VEGETABLE RICOTTA TART WITH NATIVE SPICE
recipe adapted from The Australian’s Women’s Weekly
2 tbsp olive oil
2 sheets flaky puff pastry, semi thawed
1 onion, diced
1 clove garlic, minced
300g pumplin, peeled and diced
60g baby spinach
1 zucchini, sliced into rounds
250g ricotta cheese
1/2 cup fresh basil
2 tsp native spice
salt and pepper to season
2 tbsp pine nuts
3/4 capsicum, cut into long slices
fresh greens, basil and olive oil to garnish
1. Preheat the oven to 200C.
2. Use the semi-thawed pastry to line a 26cm fluted loose-bottom tart tin, or similar, and trim to fit. Chill for 30 mins.
3. Prick the pastry base with a fork and blind bake by filling the tart tin with baking weights and cook in oven to for 8-10 minutes. Remove the weights and cook for another 5 mins or until lightly golden. Set aside. Turn oven heat down to 180C.
4. Heat the oil in a frying pan. Saute the onion and garlic for 3-4 minutes until softened and fragrant, then set aside to cool.
5. Simmer the pumpkin in salted water for 5-8 minutes until just tender, then add the spinach and zucchini.
6. Cook for 1 minute and drain well on paper towels. In a separate bowl, add the eggs, ricotta basil, native spice and seasoning, and whisk to combine.
7. Arrange pumpkin and veges with sauted onion in the pastry tin.
8. Pour over the egg mixture (let it settle between the veges) and decorate the top with capsicum slices and a sprinkle of pine nuts.
7. Bake on the lower oven shelf for 30-40 minutes or until the pastry is golden and the centre is set.
8. Serve with a pile of fresh greens or herbs, and a drizzle of olive oil.