ELLI LUCA

FOR THE DOUGH: I used the Karen Martini recipe on recommendation of a coworker. I will never look back it is amazing! INGREDIENTS: DOUGH   800 grams flour 250 grams semolina 20 grams salt 2 sachets dry yeast (14 grams) 600 ml mineral water 50 ml oil  a little olive oil (brushed onto base to stop sticking on BBQ)  INGREDIENTS: FILLING 800g low-fat fresh ricotta 250g frozen spinach, thawed, excess liquid removed Pinch of nutmeg 1 teaspoon dehydrated onion 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup grated Parmesan METHOD: DOUGH Using a stand mixer with a dough hook, add the flour, semolina and salt. Whisk the yeast, mineral water and oil in a separate bowl. Turn the mixer to slow, add the liquid all at once, and bring together to a soft dough. Once combined, turn the speed to high and mix for a further 6 minutes until you have a smooth, silky, springy do...

INGREDIENTS (serves 4) olive oil  1 bunch English spinach, washed, leaves removed 250g low-fat ricotta cheese 75g low-fat feta cheese, crumbled 3 green onions, thinly sliced 2 tablespoons parsley, finely chopped 2 eggs, lightly beaten 4 sheets filo pastry 1 clove garlic crushed 1/2 teaspoon chilli flakes METHOD Preheat oven to 200°C. Grease a 4cm deep, 20cm (base) ovenproof dish with oil. Half-fill a large saucepan with water. Bring to the boil over high heat. Add spinach. Cook for 1 minute or until just wilted. Drain. Refresh under cold water. Squeeze to remove excess water. Roughly chop. Combine ricotta, feta, green onions, parsley, chilli, garlic eggs and spinach in a bowl. Season with salt and pepper. Spoon mixture into pie dish. Bake for 20 minutes or until firm in the centre. Remove from oven. Reduce oven temperature to 180°C. Place pastry over pie top to cover spinach mixture.  Brush with oil or a little melted butter.  Bake for 10 minute...

Fromager des Clarines is made from Mountain milk, yielding a smooth, very creamy cheese that is a must to serve as close to room temperature as possible, to release it's fresh white truffle butter flavors. Fromager des Clarines is packed in a woodchip box like L'Edel de Cleron but is less pungent and more appealing to the less trained palette. Serve it right inside the box, lifting off the edible top rind with a spoon. Scoop out the gourmet cheese with a crisp bread stick or onto your favorite water cracker or baguette. Baked Fromager des Clarines * 1 Box Fromager des Clarines * 2-3 garlic cloves, halved * Chopped rosemary * Freshly ground black pepper to season 1. Remove cheese from the box and all packaging material. 2. Soak wooden box in water for 2-3 minutes to prevent it from burning in the oven. 3. Place cheese back into the box and make small cuts into the surface, then push garlic cloves into the cuts. Drizzle with white wine and chopped rosemary. 4. Bake in the...