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Spring Onion Pancake

Green Onion Pancake
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Green Onion Pancake
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Ingredients
Servings:
Instructions
  1. For the Spring Onion Pancake, place the flour into a large bowl, add the salt and stir to combine. Make a well in the centre and add the hot and cold water. Mix well to form a dough.
  2. Transfer the dough to a lightly floured work surface and knead until the dough is smooth and elastic. Divide the dough into 12 equal portions and set aside until needed, covered with a tea towel.
  3. Trim the green tops from the spring onions and reserve until needed. Place the garlic, the white end of the spring onions, olive oil and sea salt into a large mortar and pestle and pound to a coarse paste. Set aside until needed. Slice the green ends of the spring onions very finely on the diagonal and set aside in a bowl until needed.
  4. To make a pancake, lightly floured work bench, roll a ball of dough into a rough square. Spread a little of the garlic and spring onion paste over the dough and lightly sprinkle with green spring onion slices.
  5. Starting at one end, roll the dough up into a log shape.
  6. Then roll the log into a spiral.
  7. Using the rolling pin, roll the spiral out flat. Repeat with the remaining dough and spring onion filling.
  8. Heat a little of the canola oil in a heavy based frypan. Once hot, fry each pancake until golden, then flip and fry the other side until golden, about 2 minutes each side.
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Roasted broccoli, chilli and ricotta cake

Roasted broccoli, chilli and ricotta cake
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Roasted broccoli, chilli and ricotta cake
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 220C (200C fan-forced). Line the base of a 20cm round springform cake tin with baking paper.
  2. Bring a large pot of water to the boil and blanch the broccoli for 1 minute. Drain the broccoli and transfer to a large oven tray and toss with 2 tablespoons of the extra virgin olive oil, 1 teaspoon of salt flakes and a few turns of the pepper mill. Place in the oven and roast for 10 minutes, then set aside to cool. Reduce the oven temperature to 200C (180C fan-forced).
  3. While the broccoli is roasting, pour the remaining olive oil (about 100ml) in a small saucepan, add the garlic and half of the sliced chillies (the other half will be sprinkled over the cake before it goes into the oven), then place over low heat to infuse. When the garlic just begins to colour, about 10 minutes, remove from the heat and set aside to cool to room temperature.
  4. In a large mixing bowl, combine the roasted broccoli and grated onion. Add the eggs, the cooled infused olive oil and the grated parmesan, then crumble over the ricotta cheese and season with 1½ teaspoons of sea salt flakes. Add the flour and fold gently until just combined.
  5. Scrape the mixture into the prepared cake tin and use a small spatula to smooth the surface. Sprinkle over the 1 tablespoon of extra parmesan cheese and the remaining sliced chillies. Place into the oven for 35 minutes, until a skewer inserted into the middle comes out clean. Allow to cool for 15 minutes before releasing from the cake tin onto a serving plate.
  6. Tip: the cake is best served warm or at room temperature. It can also be wrapped in cooking foil and refrigerated for up to 3 days.
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