PANTRY POWER BUDGET COLLECTION
$2.30 per jar
make golden syrup with just sugar and lemon - one less thing on the shopping list
use pantry items wisely and you can rustle up an easy, healthy dinner for six!
$4.05 per serve
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spinach & ricotta ‘sausage’ rolls
makes 12 | prep 20 mins
cooking 30 mins
Cheat it with frozen spinach and pastry!
2 tsp olive oil
4 green shallots, thinly sliced
2 garlic cloves, crushed
350g pkt frozen chopped spinach, thawed, excess liquid removed
350g fresh ricotta, crumbled
40g (½ cup) finely grated parmesan
2 tbs chopped fresh dill
1 lemon, rind finely grated Large pinch of ground nutmeg
1 egg, lightly whisked, plus 1, extra, whisked
2 sheets frozen puff pastry, just thawed Tomato sauce, to serve
1 Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper.
2 Heat the oil in a frying pan over medium heat. Cook the shallot and garlic, stirring often, for 2 minutes or until softened. Transfer to a large bowl.
3 Add the spinach, ricotta, parmesan, dill, lemon rind, nutmeg and egg to the bowl. Season then use your hands to mix until well combined.
Cut each pastry sheet in half. Place one-quarter of the spinach mixture in a log shape along 1 long side of 1 pastry half. Brush the opposite long edge with extra egg. Roll up to enclose mixture then cut the roll into 3 pieces. Place,
