Peach gingerbread cobbler

Ingredients (serves 6)
* 815g can peach halves in natural juice
* 1/2 cup milk
* 1/4 cup golden syrup
* 40g butter, melted
* 1 egg
* 1/2 cup brown sugar
* 2 cups plain flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon bicarbonate of soda
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* whipped cream, to serve


Method
1. Preheat oven to 200°C. Drain peach halves, reserving 1/4 cup juice. Place peaches, cut side up, in a shallow, 5-cup capacity baking dish. Pour over reserved juice.
2. Whisk milk, syrup, butter, egg and sugar in a bowl until well combined. Sift flour, baking powder, bicarbonate of soda, ginger and nutmeg over milk mixture. Using a large metal spoon, fold in dry ingredients (take care not to overmix).
3. Spoon batter over peaches, leaving some of the peach uncovered. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Serve warm with cream.

Source
Super Food Ideas - Page 80
Recipe by Michelle Noerianto

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Spiced chickpea salad

A touch of Indian spice mix peps up the lemony dressing for this tasty combo of tomato, chickpeas, green vegies and fresh coriander.

Preparation Time 10 minutes
Cooking Time 5 minutes

Ingredients (serves 4)
* 1 tsp garam masala
* 1 tbs olive oil
* 1 tbs fresh lemon juice
* 1 x 400g can chickpeas, rinsed, drained
* 200g green beans, topped, halved
* 1 x 250g punnet grape tomatoes, halved
* 1 Lebanese cucumber, ends trimmed, halved, thinly sliced diagonally
* 4 shallots, white part only, ends trimmed, thinly sliced
* 1/2 cup fresh coriander leaves
* Natural yoghurt (optional), to serve


Method
1. Whisk together the garam masala, olive oil and lemon juice in a large bowl. Add the chickpeas and toss to coat.
2. Cook the beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
3. Add the beans, tomato, cucumber, shallot and coriander to the chickpea mixture and gently toss until just combined. Season with salt and pepper. Serve with yoghurt, if desired.

Notes & tips
* Variation: To give this Indian salad a Mexican twist, simply replace the garam masala with ground cumin and the chickpeas with canned three-bean mix. Instead of yoghurt, crumble some feta over the salad to serve.

Source
Australian Good Taste - Page 58
Recipe by Chrissy Freer

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Spinach and ricotta crepes

Preparation Time 15 minutes
Cooking Time 35 minutes

Ingredients (serves 6)
* 1 bunch of English spinach, ends trimmed, washed, with water clinging to leaves
* 45g (1/4 cup) pine nuts
* 1 tbs olive oil
* 1 brown onion, halved, finely chopped
* 1 garlic clove, crushed
* 480g (2 cups) fresh ricotta
* Pinch of ground nutmeg
* 12 crepes (see related recipe)
* 375ml (1 1/2 cups) passata (tomato pasta sauce)
* 80g (1 cup) coarsely grated cheddar
* Mixed salad leaves, to serve


Method
1. Preheat oven to 180°C. Place the spinach in a large saucepan over medium heat. Cook, covered, stirring occasionally, for 3-4 minutes or until wilted. Drain well. Set aside for 5 minutes to cool. Use your hands to squeeze any excess moisture from the spinach. Coarsely chop and place in a large bowl.
2. Heat a medium frying pan over high heat. Add the pine nuts and cook, stirring, for 1-2 minutes or until toasted. Add to the bowl with the spinach.
3. Add the oil to the same pan and heat over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens. Transfer to the bowl with the spinach mixture. Add the ricotta and nutmeg and stir until well combined. Season with salt and pepper.
4. Place 1 crepe on a clean work surface. Divide the spinach mixture into 12 equal portions. Spoon 1 portion of spinach mixture down the centre of the crepe. Roll up firmly to enclose filling. Place in a large ovenproof baking dish. Repeat with remaining crepes and spinach mixture, placing the crepes side by side in the baking dish. Spoon the passata over the crepes and sprinkle with cheddar.
5. Bake in oven for 20 minutes or until the cheese melts and crepes are heated through. Serve with mixed salad leaves.

Source
Australian Good Taste - Page 78
Recipe by Sarah Hobbs

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