ORANGE COLOURED COCKTAIL RECIPES

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SPINACH AND RICOTTA FILO PIE RECIPE - OLIVEMAGAZINE



Spinach and Ricotta Filo Pie Recipe - olivemagazine image

This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it

Provided by olivemagazine

Categories     Dinner, Lunch

Total Time 50 minutes

Yield Serves 6

Number Of Ingredients 9

mild olive oil spray
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
250g young spinach
1 egg
250g ricotta, drained
1/2 tsp nutmeg, freshly grated
100g feta cheese
4 sheets (each roughly 38cm x 30cm)  filo pastry

Steps:

  • Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
  • Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
  • Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.

Nutrition Facts : Calories 189 calories, FatContent 11.2 grams fat, CarbohydrateContent 11.7 grams carbohydrates, FiberContent 1.6 grams fiber, ProteinContent 10.2 grams protein, SodiumContent 1 milligram of sodium

CHRISTMAS FAIRY CAKES RECIPE - DELICIOUS. MAGAZINE



Christmas fairy cakes recipe - delicious. magazine image

These scrumptious Christmas fairy cakes are a great way to get your kids involved with holiday baking.

Provided by delicious. magazine

Total Time 0 minutes

Yield Makes about 18 cakes

Number Of Ingredients 9

175g butter, softened
175g golden caster sugar
Finely grated zest of 1 orange
3 medium free-range eggs
175g self-raising flour
1 tbsp milk (if necessary)
For the decoration
200g icing sugar, sifted
Silver balls, candles and fondant icing, to decorate your cakes

Steps:

  • Preheat the oven to 180°C/fan160°C/gas 4. Put about 18 foil paper cases into 2 muffin or fairy cake tins. Put the butter into a bowl. Add the sugar and orange zest, and beat well using a wooden spoon until pale and fluffy. You can use an electric whisk instead of a wooden spoon. This is called creaming.
  • Crack the eggs into a bowl and whisk well. Gradually add them to the creamed mixture, beating well after each addition. Sift the flour over the mixture and carefully fold in with a metal spoon. The mixture should be soft enough to drop easily from the spoon – this is called dropping consistency. If it isn’t, stir in the milk to soften it slightly.
  • Fill the paper cases three-quarters full with the mixture. Bake for 15-18 minutes, until golden. Ask an adult to remove the tins from the oven and transfer the cakes to a wire rack. Put the icing sugar into a bowl, add a little hot water to mix to a thick pouring consistency. Spoon the icing onto the cakes and decorate with silver balls, candles and fondant icing. Leave to set. Store in an airtight container.

Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent

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