Two possible choices

Recipe 1

 

Spinach crepes with creamy mushroom and mascarpone filling

Recipe courtesy of taste.com

Cooking Time

10 minutes

Ingredients (serves 4)

• 20g butter
• 1 garlic clove, crushed
• 300g Swiss brown mushrooms, thinly sliced
• 1/2 cup mascarpone cheese
• Baby rocket and halved cherry tomatoes, to serve
• Spinach crepes
• 1 cup plain flour
• 1 3/4 cups milk
• 2 eggs
• 60g baby spinach, finely shredded
• Olive oil cooking spray

Method

1. Melt butter in a frying pan over medium-high heat. Add garlic. Cook, stirring, for 1 minute. Add mushroom. Cook, stirring, for 5 minutes or until tender. Add mascarpone. Cook, stirring, for 1 to 2 minutes or until heated through. Season with salt and pepper. Cover to keep warm.
2. Make crepes Sift flour and pinch of salt into a bowl. Whisk milk and eggs in a jug. Add milk mixture to flour mixture. Whisk to combine. Stir in spinach. Spray a 20cm (base), non-stick frying pan with oil. Heat over medium heat. Pour 1/3 cup mixture into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
3. Place 1 crepe on a plate. Top 1 half with mushroom mixture. Fold over to enclose filling. Repeat with remaining crepes and mushroom mixture. Serve.

Recipe 2

Baked and stuffed potatoes

This recipe is so versatile because I can have a variety of fillings.

Baked beans and cheese

Sundried tomato, fresh basil and rocket with fetta cheese

The possiblities are endless 

FOR BOTH RECIPES I CAN MODIFY THEM TO INCORPORATE DAIRY AND GLUTEN FREE. 

FOE THIS SECTION I NEED TO REMEMBER TO INCLUDE THE FOLLOWING:

• FOOD WORKS NUTRITIONAL PANEL 
• WORK PLAN
• EVALUATION
• PHOTOGRAPH OF END PRODUCT