Cooking competition winners
Thank you to the tenants who entered our recipe competition. We had very diverse entries which is represented by our two winners – Lucy and George who both received a $100 Coles/Myer gift voucher as their prize. We are excited to share their winning recipes and encourage you to have a go at making them at home.
Lucy’s Eggplant Bruschetta
George’s Spaghetti Scones
Lucy’s recipe celebrates her migrant heritage. With her mother born in Greece and her father born in Italy, Lucy grew up eating a wonderful mixture of Mediterranean food. She chose this recipe because it is a modern twist on the classic Mediterranean ingredients used by her family.
George is passionate about cooking and camping. Over the last few years, he has developed a quirky campfire cookbook called Gimme Some Oven. George’s spaghetti scone recipe is a twist on a classic - one of many unique recipes in his cookbook.
METHOD 1. Slice the eggplant into 1cm thick slices and lightly salt them. 2. Brush or spray them with olive oil. 3. Cook eggplant in INGREDIENTS One large eggplant Baby beetroot, cooked Feta cheese Prosciutto Balsamic glaze Baby herbs, like basil Olive oil Salt
4. Meanwhile, chop the baby beetroot into small chunks. 5. Arrange eggplants on a serving plate. 6. Scatter the beetroot over the cooked eggplants and crumble feta on top.
METHOD 1. Sift the flour and add a pinch of salt. 2. Soften the butter and rub it into the flour until it looks crumbified. INGREDIENTS 2 cups of self-raising flour Pinch of salt 1 tablespoon of butter 1 can of Heinz / SPC tomato sauce spaghetti ½ teaspoon of Worcestershire sauce ½ cup of grated cheese Water or milk
4. Add a dash of
milk or water until it forms a good dough that doesn’t stick to the sides of the bowl.
5. Knead lightly
and spread out with fingers to
40mm thickness (be careful not to squeeze the air out of the dough). 6. Cut into shapes with a scone cutter or knife. 7. Sprinkle cheese on top of the scones. 8. Place scones in an oven (or camp
7. Tear up the
prosciutto and place on top. 8. Finish off with
the balsamic glaze drizzled over and scatter the baby herbs.
the oven at 200 degrees for 20
3. Add the can of spaghetti and ½ teaspoon of worcestershire sauce.
oven) and cook like damper until golden brown.
mins. They should be cooked through but still firm.
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