Mama can cook with Sam Wood

mama can Cook !

Spanakopita rustic pie

350 g baby spinach 1 shallots stalk, finely chopped 360 g ricotta cheese 6 sprig(s) spring onion(s) chopped 1 clove garlic crushed 2 free range egg(s) lightly beaten 1 sprig mint (fresh) sprig, leaves picked 2 tablespoons dill (fresh) 1/4 teaspoon ground nutmeg 150 g Dodoni feta cheese 1 tablespoon coconut oil melted 3 sheets filo pastry INGREDIENTS FOR SALAD 1 cucumber(s) chopped 2 tomato(es) chopped 1 bunch parsley (fresh) leaves picked 1 tablespoon lemon(s) juiced

Makes 4 | Prep 8 min |

Ingredients

Cook 25 min

Method

Preheat oven to 200°C/180°C fan-forced. Heat a large fry pan over high heat, add spinach and shallot and toss until spinach is wilted. Squeeze out any excess water and roughly chop. Gently combine ricotta, spring onions, garlic, eggs, herbs and nutmeg together. Stir through wilted spinach and shallot. Brush a round oven proof fry pan with a little coconut oil. Lay filo pastry in fry pan, covering all the bottom and sides and leaving edges overhanging. Pour ricotta-spinach mixture into pan and crumble over feta. Roughly fold over edges of pastry and brush with remaining coconut oil. Cook over low-medium heat on stove top for 5 minutes (be careful not to burn the bottom). Then transfer to oven for 25 minutes, until golden and crisp and cooked through. Combine salad ingredients in a large bowl and toss to combine. Remove pie from oven, and rest for 5 minutes before serving with salad.

Greek lamb with carrot tzatziki

Makes 6 | Prep 20 min | Cook 5 hour

Ingredients

1.6 kg lamb shoulder (boneless) 4 cloves garlic 1 lemon(s) 1 tablespoon oregano 2 tablespoons olive oil (extra virgin)

Greek salad

1 tomato(es) 1 cucumber(s) 1/2 onion (red) finely sliced 50 g olives (kalamata) pips removed 1 capsicum (green) 50 g Dodoni feta cheese 1/2 tablespoon oregano (dried) 1 teaspoon olive oil (extra virgin)

Carrot tzatziki

80 g yoghurt (Greek) 1 carrot(s) grated 1 lemon(s) juice and zest 1 pinch smoked paprika

Method

Preheat oven to 160°C. Place the lamb shoulder into a roasting dish and cover with garlic, lemon, oregano and olive oil. Massage the ingredients into the lamb shoulder (if you have time, cover and allow to marinate for 2 hours, or overnight for best flavour). Cover roasting dish in foil and place into the oven. Cook for 5 hours. In the last 20–30 minutes of cooking time, prepare your Greek Salad and Carrot Tzatziki. For the Greek Salad, combine tomato, cucumber, onion, olives, capsicum and feta. Toss over oregano and a drizzle of olive oil. For Carrot Tzatziki, combine all ingredients into a small container. Set aside for serving. Once the lamb has cooked, remove from the oven and shred apart using a fork. Separate meat into six serves and divide up the salad and tzatziki.

Recipes from 28 by Sam Wood, Australia’s number one health and fitness program at home.

Choc chickpea biscuits

Makes 10 Prep 5 min Cook 15 min

Ingredients

1 can chickpeas drained, rinsed and patted dry with paper towel 1/4 cup peanut butter (crunchy) 2 teaspoons vanilla extract 1/4 cup rice malt syrup 2 tablespoons coconut oil (extra virgin) 1 teaspoon baking powder (or gluten free baking powder) 100g 85% dark chocolate chopped into small chunks 2 tablespoons coconut flour

This recipe was skillfully contributed by 28 Create competition runner-up, Rebecca McCracken!

Method

Preheat oven to 18 0 C. Line a baking tray with baking paper. Place all ingredients except chocolate into a blender and pulse for 45 seconds to 1 minute, or until all ingredients are blended together and the mixture is a doughy consistency. Place dough into a large mixing bowl and fold through the choc chunks. Scoop out spoonfuls of dough and roll them into 10 balls. It is easiest with wet hands as the mixture will be sticky. Place the balls onto the baking sheet and flatten them using the back of a spoon. Place into the oven and bake for 12-13 minutes or until golden brown and cooked through. Remove from oven and cool on rack. These can be kept in an airtight container for up to 5 days.