Christmas in the Libraries 2023

The Collections Team has voted to offer you this recipe.

Spinach and cheese puff pastries

This is a quick and easy family favourite that are good hot or cold. Perfect for bringing along to family gatherings. And also, the spinach is very festively coloured when topped with tomato sauce (green and red!)

• 500g frozen spinach
• 1 large carrot
• 1 large red onion
• 1 cup crumpled hard feta
• 1 cup ricotta
• 4-5 Sheets puff pastry
• 1 egg for glazing (optional, can use milk or dairy-free milk substitute)

1. Grease two large oven trays with preferred oil.
2. Pre-heat oven to 200 degrees Celsius.
3. Thinly slice onion and grate carrot.
4. In a medium sized frying pan, add a little oil and fry onion and carrot. When both have begun to cook add spinach. Stir with heat on until most moisture has evaporated. Then turn off and leave to cool down.
5. In a large mixing bowl, combine both cheeses with wooden spoon. Mix cooled vegetables into bowl until well coated by cheese. Stir in pinch of salt and pepper if desired.
6. On a large chopping board, lay out first sheet of puff pastry. With a sharp knife, cut sheet down the centre into two equal, long rectangles.
7. Spoon cheese and vegetable mix onto one end of pastry rectangle. Fold other end of pastry over the top of mixture and then press down edges with fingers to seal mix inside. Repeat to make 8 or 10 pastries depending on much filling you use in each.
8. Once all pastries are filled and folded poke each with a fork once to create air holes.
9. Place each pastry on the greased oven trays. Each tray should be able to hold 4 – 6 pastries.
10. Glaze tops of pastries with whisked egg or milk using pastry brush or fork.
11. Place trays in oven for 20-30 minutes.
12. Serve immediately with tomato sauce or store in fridge for reheating or eating cold. Pastries should last at least three days.

I'd like to share a favourite of mine from my grandmother which I have adapted over the years (and make most Christmases). She originally called it Chocolate Rough, but I've played with the recipe so much I'm not sure it still deserves the name. Measurements are approximate.

The base mix

• 250g packet Arnotts Choc Ripple biscuits 
• 1 cup desiccated coconut + plus extra 
• 395g can of sweetened condensed milk
• 1 tablespoon of sherry

1. Throw the biscuits into a food processor and process until crumbs (my grandmother used to roll them with a rolling pin).
2. Mix the biscuit crumbs and all the dry ingredients together.
3. Add the flavour ingredients (see below). Mix well.
4. Add sherry and enough of the condensed milk to bring the mixture together to make a firm dough.
5. Either roll the dough into a sausage log or into small balls, coat in extra coconut. If creating a log, wrap in baking paper/greaseproof paper, then aluminium foil to keep the shape.
6. Place in refrigerator. It will be ready to eat when cold and set. Slice the log and serve.

Flavour variations

My grandmother used to make two varieties. One had 1/2 cup of dried mixed fruit in it (I always add more because I love dense fruit). The other was peppermint-flavoured - crush/food process a roll of peppermint lifesavers lollies (warning, it is loud in the mini-food processor I use). you can also add a dash of peppermint essence to the mix for more flavour if you like.

One variation of my own making involved crushing up choc-orange jaffas and throwing them into the base mix. I would also add a little orange essence as well.

Basically take the base and make what you would like with it. it is a great recipe to take on picnics and is a great day-before recipe that can last quite some time.

During a conversation with a New Zealand friend of mine a while back, I discovered that this recipe bears a lot of similarity to the New Zealand Lolly Cake, so there is a more structured recipe to follow.

- Ruth, The City of Unley Libraries

Caitlin also has a recipe to share from her grandmother.

Elsie's Ginger Kisses

Biscuits

• 115g butter
• 85g caster sugar
• 30g brown sugar
• 2 tbsp golden syrup
• 225g self raising flour
• 2 tsp ground ginger
• 2 tsp cinnamon
• Half tsp ground nutmeg

1. Melt butter, stir in sugars, then flour and spices.
2. Roll in to balls and then press down with a fork. 
3. Cook in 180 degree oven for about 12 minutes. They can burn easily so watch them!

Filling

• 125g butter
• 1.5 cups icing sugar
• 2 tsp golden syrup

1. Beat butter until light and fluffy. Add sugar gradually and beat until combined. Add syrup and beat
2. Spread onto cooled biscuits and stick together.