Tomato and Feta Tarts

These are so yummy and easy to prepare. They are great for entertaining and reheat well too. The tarts pictured are smaller than those in the recipe, but you can alter the size to suit your needs.

2 x 240g pkts cherry truss tomatoes

3 sheets (25cm x 25cm) frozen puff pastry

150g marinated zucchini from deli.

250g fresh ricotta cheese

200g crumbled feta cheese

(Note: If you are unable to get marinated zucchini, fresh zucchini can be used. Cut zucchini in ribbons with a potato peeler and then for added flavour mix 1/4 cup extra v. olive oil and 2 Tbs white balsamic vinegar together and drizzle over tarts just prior to serving. This addition is not needed with the marinated zucchini as the flavour is already strong enogh.)

Pre-heat oven to 220C. Line 2 baking trays with non-stick paper. Use scissors to divide tomatoes into 6 portions (or less for smaller tarts), keeping stems attached. Place on one lined tray and bake for about 15mins or until tender.

Cut pastry sheets into quarters. Place 6 pastry squares onto tray and cut remaining pastry into 2cm wide strips. Place pastry strips around edges of pastry squares to create a border. Bake for approx. 10 mins or until puffed and golden. Remove from oven and use the back of a spoon to press down centres of the pastry to form cases.

Combine the cheeses and spoon into cases. Top with fresh zucchini ribbons or marinated zucchini and desired amount of tomatoes. Place in oven to gently heat just before serving. (Drizzle with oil/vinegar mixture if needed- see note).

Yoghurt Parmesan Baked Chicken

This is a family favourite taken from the Farmington Cookbook:

I have altered it slightly with Australian substitutes.

2 C crushed Ritz crackers

3 Tbsp parmesan cheese

3 tsp season-all

8 chicken breasts

250mls natural yoghurt

1/4 cup melted butter

Combine cracker crumbs, parmesan cheese and season-all. Coat each chicken breast with yoghurt, then coat each piece in crumb mixture. Arrange chicken in baking dich and drizzle with melted butter. (Note: A spritzer bottle with melted butter works well, as it ensures an even light coverage). Bake in 180C oven for 45 minutes or until tender. Serves 8.

Berry-misu

This dessert is a twist on Tiramisu, but uses cocoa instaed of coffee and berries for an extra treat.

1/3 cup drinking chocolate powder

2 eggs, separated

1/3 cup caster sugar

250g tub marscapone

1 tsp vanilla extract

300 mls thickened cream, whipped

2 x 250g pkt savoiardi sponge biscuits

250g fresh or frozen berries of choice

Method:

In a bowl, dissolve chocolate powder in 2 cups boiling water, then set aside to cool. Beat egg yolks and sugar together until pale and creamy. Add marscapone and vanilla and beat until just combined. Fold in whipped cream. In a clean bowl and with clean beaters, beat egg whites until soft peaks form. Gently fold through marscapone mixture.

Dip the sponge biscuits one at a time, into chocolate-water mixture and arrange in a single layer of a 20cm x 30cm pyrex dish. Spread half the cream mixture over base and then cover with berries. Repeat with another layer of dipped sponge biscuits, cream mixture and top with extra berries or gtated chocolate. Refrigerate for at least 4 hours.

Note: when dipping biscuits, work quickly or buscuits will fall apart.