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From Victoria and Adrian Reid, published in Vogue Australia Wine and Food Cookbook 1991

2 cups flour, sifted

1 tsp bicarbonate of soda

Combine sugar, baking powder and flour. Rub in butter until mixture resembles fine bread crumbs. Spread half the mixture over the base of a greased 20cm cake tin (I use a spring form pan).

Dissolve the soda in milk, and add the beaten egg and nutmeg. Pour this on to the remaining crumb mixture and mix well. Pour into the cake tin on top of the crumbs and bake for 1 hour in a preheated 180 degrees (C) oven. Serve with strawberries and double cream (we like the local Peel Valley Double Cream if you can buy it nearby).

Greens and Ricotta Torte

From Organic Gardener Winter 2005, originally from Colour Me Healthy: Why You Should Eat Almost Everything

Pastry (I double this quantity to ensure the pastry is generous, not stingy)

200g plain white flour (I have used wholemeal and it gives it a nice nutty flavour too)

100g unsalted butter

Rub butter into flour and salt until mixture resembles bread crumbs.

Add sour cream and just enough water to bind.

Knead lightly for a few minutes then dust lightly with flour and wrap in plastic wrap and allow to rest in fridge for at least a couple of hours. (I have left it overnight and it just needs to be warmed slightly to soften before rolling).

Cut 2/3 of pastry. Roll out on a floured board (I do miss my marble top table I used to have for this purpose...it doesn't fit in our kitchen) and use to line a deep (6cm) tart or pie tin. I use a springform pan greased with butter or olive oil to help remove the pie easily.

Filling (don't know how this rates on the GI scale)

450g green leaves (spinach/silverbeet

400g ricotta/cottage cheese

6 tbsp grated parmesan cheese

salt, pepper, nutmeg

Wash greens and steam separately. Drain well. When cool, squeeze dry and chop finely.

Dice onion and cook gently in 2 tbsp olive oil, until soft and golden. Allow to cool.

Mash ricotta with fork and whisk well before adding cooled chopped onion and chopped greens. Beat in three eggs. Add 5 tbsp parmesan and mix well.

Fill pastry with mixture then sprinkle extra tbsp parmesan on top of mixture before using left over pastry to make lid.

Cook in a preheated moderate oven (180 deg celcius) for about 50 mins. It will cook like a cake, rising and pulling away from the sides slightly when it is ready.

Leave to cool slightly before removing from pan and it will hold its shape better. As good warm as it is cold. Yum.

Chicken and Artichoke Casserole 500 grams Chicken Tenderloins 2 Tablespoons Paprika 2 cups chicken stock 2 jars marinated artichoke hearts 250grams diced mushrooms 1 onion 1 cup white wine(have a glass before hand) Olive oile 500 grams sour cream Penne pasta to serve on Dice the onion and fry it in a pan with the olive oil. Add the paprika and fry gently. Add the diced chicken to the mix. Brown the chicken. Pour the mix into and oven proof baking saucepan. Ad the rest of the ingredients and mix. Put a lid on the mix and place in the oven at 120C for 2 hours. Take our and allow to stand for 30 minutes without the lid. Cook penne separately and serve casserole over pasta.	Nutmeg Cake From Victoria and Adrian Reid, published in Vogue Australia Wine and Food Cookbook 1991 Ingredients 2 cups brown sugar 2 tsp baking powder 2 cups flour, sifted 125g butter 1 tsp bicarbonate of soda 1 cup milk 1 egg, beaten 1 tsp nutmeg Combine sugar, baking powder and flour. Rub in butter until mixture resembles fine bread crumbs. Spread half the mixture over the base of a greased 20cm cake tin (I use a spring form pan). Dissolve the soda in milk, and add the beaten egg and nutmeg. Pour this on to the remaining crumb mixture and mix well. Pour into the cake tin on top of the crumbs and bake for 1 hour in a preheated 180 degrees (C) oven. Serve with strawberries and double cream (we like the local Peel Valley Double Cream if you can buy it nearby).
Greens and Ricotta Torte From Organic Gardener Winter 2005, originally from Colour Me Healthy: Why You Should Eat Almost Everything Pastry (I double this quantity to ensure the pastry is generous, not stingy) 200g plain white flour (I have used wholemeal and it gives it a nice nutty flavour too) 100g unsalted butter pinch salt 1 tbsp sour cream iced water Rub butter into flour and salt until mixture resembles bread crumbs. Add sour cream and just enough water to bind. Knead lightly for a few minutes then dust lightly with flour and wrap in plastic wrap and allow to rest in fridge for at least a couple of hours. (I have left it overnight and it just needs to be warmed slightly to soften before rolling). Cut 2/3 of pastry. Roll out on a floured board (I do miss my marble top table I used to have for this purpose...it doesn't fit in our kitchen) and use to line a deep (6cm) tart or pie tin. I use a springform pan greased with butter or olive oil to help remove the pie easily. Filling (don't know how this rates on the GI scale) 450g green leaves (spinach/silverbeet 400g ricotta/cottage cheese 6 tbsp grated parmesan cheese 3 eggs 1 large onion 3 tbsp olive oil salt, pepper, nutmeg Wash greens and steam separately. Drain well. When cool, squeeze dry and chop finely. Dice onion and cook gently in 2 tbsp olive oil, until soft and golden. Allow to cool. Mash ricotta with fork and whisk well before adding cooled chopped onion and chopped greens. Beat in three eggs. Add 5 tbsp parmesan and mix well. Fill pastry with mixture then sprinkle extra tbsp parmesan on top of mixture before using left over pastry to make lid. Cook in a preheated moderate oven (180 deg celcius) for about 50 mins. It will cook like a cake, rising and pulling away from the sides slightly when it is ready. Leave to cool slightly before removing from pan and it will hold its shape better. As good warm as it is cold. Yum.