WIN!

About 2 weeks ago I got the following email:

Hi Cassi,

I’m proud to inform you that your Spinach and Ricotta Rolls recipe won the 4 Ingredients by Silverstone competition for February.

You have won a 4 Ingredients by SilverStone prize pack containing: 1 x 4 Ingredients by SilverStone Easy Grip N Chop 4 Piece Knife Set, 1 x 4 Ingredients by SilverStone Wok & Toss Stirfry Set and 1 x 4 Ingredients by SilverStone Essentials Cook & Create 4 Piece Cookware Set.

Could you please confirm a delivery address and contact number so that delivery can be organised for next week. Delivery is via courier on a weekday, and it is best if you or someone you know is at the address at the time of delivery.

Thanks

Scott Peters

Marketing Co-Ordinator

Meyer Cookware Australia Pty Ltd

This is what I won

So, I guess you are all wondering if you can have my now "Prize Winning Recipe" ..sure you can!

Here it is

Spinach and Ricotta Rolls

2-3 bunches of spinach, de-stemmed and washed

2 cloves of garlic, crushed

500g Ricotta Cheese

2 sheets of Puff Pastry

2-3 tbs Worcestershire sauce 

Salt and pepper to taste

Method

Pre-heat oven to 180C (160C Fan-Forced), line a baking tray with baking paper and place 2 sheets of pastry on the bench to thaw as you cook.

Heat a fry-pan with a little oil or butter/marg and add the spinach leaves and garlic.

Cook spinach until wilted, pouring off excess liquid as you go.

Set aside to cool, squeeze off excess moisture then give it all a good chop with a knife.

Place ricotta into a bowl and break apart with a spoon/fork.

Add the cooled spinach, Worcestershire sauce, salt and pepper and mix to combine.

Place the ricotta mix along the length of the pastry at one end, about the same thickness as a sausage.

Roll over to cover with the pastry. Cut the sheet where it just meets, leaving 5-8mm overlap and pressing to seal.

Repeat for all pastry. You should be able to get 2 rolls from each sheet of pastry

Now that you have your long rolls, just cut them up to the size you desire. In half for a large serve, adult size, or 2-3cm for bit-sized pieces.

Place on the baking sheets, brush with milk or melted butter

Bake for 20-30 mins or until pastry is golden and puffed

Serve with tomato sauce or plain.

I love my new cookware, it makes cooking so much easier! With my old fry pan, pots etc I had to always have the stove element on medium high just to cook properly, with this lot of cookware I only need it on low to cook efficiently! It's like it spreads the heat more evenly so therefore I can cook more efficiently. Not to mention the knives are all SUPER sharp! It's awesome.

I hope someone gives my recipe and go. If you do please leave a comment as to whether you liked it or not!