Roast Vegetable, Garlic and Fetta Bread

This Italian style bread is delicious hot from the oven with butter or cold dipped in olive oil and dukkah.

Serves: 6

Cooking Time: 30 mins

Preparation Time: 2.5 hours (most of it resting)

Calories per serve: 274

Ingredients:

1 small sweet potato

1 potato

50g fetta cheese

dried rosemary

2 garlic cloves

3 tbs olive oil

3 cups strong white bread flour

1 egg beaten

1 cup luke warm water

2 teaspoons active instant dried yeast

1 tbs salt

Extra flour for dusting

Olive oil spray

Method:

1. In a large mixing bowl sieve flour. Sir in salt.

2. Make a well in the flour. Pour in water and add yeast. Leave for 10 minutes until bubbles form.

3. Add olive oil. Using a spoon gradually mix liquid into flour until it is a single ball of dough.

4. Put dough on a floured surface a kneed. It if is too sticky add extra flour. Kneed for 10-20 minutes to develop the elastic gluten.

5. Spray some olive oil into the original mixing bowl. Put dough to rest in it and cover with a damp tea towel. Put in warm place for 1 hour to rise (perhaps near oven that will soon be on to cook the vegetables).

6. While dough is rising peal and chop into small cubes the vegetables. Put in a baking tray with a spay of olive oil. Cook in a 200 degree oven for about 20 minutes or until soft and golden. Turn occasionally to ensure vegetables are cooked evenly. Once cooked take out of oven and put on a plate to cool. Set oven temperature to 190 degrees to preheat once you are near to the end of the 1 hr dough rising time.

7. After an hour the dough should have doubled in size. Punch down to release the air. Put back on a floured surface. Now incorporate into the dough the roasted vegetables (including the garlic), the rosemary and fetta. Shape into a loaf and put on a floured pizza stone (preferable) or a baking tray. Brush with a beaten egg and sprinkle on some more rosemary. Put in 190 degree oven for 30 mins or until golden.

8. mmmmmm

Kangaroo Sausage Rolls

These mini sausage rolls are a crowd pleaser and are significantly healthier and better for the environment than beef or pork equivalents.

Ingredients

FILLING:

500g kangaroo mince

2 tomatoes diced

1 carrot diced

2 beaten eggs

worcestershire sauce

2 tomatos chopped

cracked pepper

puff pastry

1 egg beaten

Method

1. Preheat an oven to 200 degrees

2. In a large bowl mix together all the filling ingredients.

3. Cut each piece of puff pastry in half to create 2 rectangles. Spread filling in the middle of each rectangle and roll to create a long tube filled with filling. If you think you can fit in more filling push it in from the ends. You want the rolls to be quite firm and make sure the join of the pastry is firmly pushed together so it won't come apart.

4. With a sharp knife cut each roll into small bite-size pieces. Brush with egg.

5. Bake on a baking paper lined tray for 20mins or until golden.

Serve with tomato or BBQ sauce or chutney.

Beetroot, Tomato and Fetta Tart

Ingredients

Puff pastry (1 sheet makes 2 tarts)

Sliced tomatoes

Fetta cheese

Beetroot relish

Pepper & Salt

Method

Preheat oven to 200 degrees C.

Cut piece of pastry in 2 rectangle halves. Scour a 1 cm border around each pastry piece and use this as a guide as to where to place toppings.

Brush a thick layer of beetroot relish on each piece of pastry. Lay on top tomatoes and fetta.

Place on a baking tray in oven for 20 minutes or until tarts are golden brown in colour.

Cut into pieces before serving either hot or cold to your guests.

Beetroot relish is available at most supermarkets. Other relish flavours could also be used instead.