The Australian Women\'s Weekly Food - Issue 27 2017

SALMON & PEA BAKE

PREP + COOK TIME 45 MINUTES SERVES 6

375g rigatoni pasta

30g butter

2 tablespoons plain flour

2 cups (500ml) milk

1½ cups (180g) frozen peas, thawed

½ cup (40g) coarsely grated parmesan

1¼ cups (150g) coarsely grated

cheddar

415g can pink salmon, drained, flaked

skin and bones removed

1 Preheat oven to 200°C/180°C fan.

2 Cook pasta in a large saucepan of

boiling water for 10 minutes or until

just tender; drain.

3 Meanwhile, melt butter in a

medium saucepan. Add flour; cook,

stirring, for 1 minute or until mixture

thickens and bubbles. Gradually stir

in milk; stir over medium heat for

5 minutes or until sauce boils and

thickens. Stir in peas, ¼ cup of the

parmesan and ¾ cup of the cheddar.

Season to taste.

4 Combine sauce mixture with

pasta and salmon in an oiled shallow

2.5−litre (10−cup) ovenproof dish;

sprinkle with the remaining combined

parmesan and cheddar.

5 Bake, uncovered, for

20 minutes or until

browned lightly.

CHEESE PARCELS

WITH TOMATO

&OLIVESALAD

PREP + COOK TIME 20 MINUTES SERVES 4

200g soft fresh ricotta

200g soft fetta

⅔ cup (160g) sour cream

2eggs

8 sheets filo pastry

Cooking oil spray

2 lebanese cucumbers (260g),

sliced finely

250g mixed tomatoes, halved

½ cup (60g) pitted black olives, halved

½ cup loosely packed fresh mint leaves

½ cup loosely packed fresh flat−leaf

parsley leaves

1 tablespoon red wine vinegar

2 tablespoons olive oil

1 Preheat oven to 200°C/180°C fan.

Line an oven tray with baking paper.

2 Mix cheeses, sour cream and eggs

in a small bowl until smooth; season.

3 Layer pastry sheets on a board,

spraying with oil between layers. Cut

pastry stack into four equal portions.

For each parcel, shape a quarter of

the cheese mixture into a log on one

pastry stack, leaving a 3cm border

at bottom and sides. Fold in sides,

then roll pastry tightly over filling

to enclose. Spray with oil;place,

seam−side down, on oven tray.

Repeat with the remaining pastry

stack and cheese mixture to make

four parcels in total.

4 Bake parcels for 5 minutes

or until browned.

5 Combine cucumber, tomato,

olives and herbs in a medium bowl

with vinegar and oil. Season to taste.

Cut parcels in half; serve with salad.

SALMON &

PEA BAKE

Food In A Flash

AWW FOOD • ISSUE TWENTY SEVEN 75