Girls Night In
In 2006 my younger sister was diagnosed with breast cancer, she was way too young & gorgeous to be struck down with something so cruel, but cancer does not discriminate. She was so well looked after by everyone she came in contact with at Westmead Hospital and the breast clinic, that supporting these projects is second nature to us as a family. Since 2005, over 12,000 Girls Night In events have been held, which have raised over $7 million. The funds raised from Girls Night In are distributed between the women’s cancer projects that need them most in each state. For more information, or to register, go to- www.girlsnightin.com.au
National Event Hotline: 1300 65 65 85 (for enquiries about your event)
Print off this menu & recipes and distribute them amongst your friends attending. The recipes can easily be doubled or tripled to feed 8 or 12. Here's to girl power! Janelle.
Menu (for 4)
*Raspberry daiquiri served with sticky chilli nuts
*Smoked salmon tartlets with chive cream
*Cheats lasagna with crisp green salad
*Rhubarb & apple crumble with vanilla custard
*Chocolate pistachio dipped strawberries
1/2 cup white sugar
¼ cup water
2 tbs freshly squeezed lime juice
300g packet frozen raspberries (creative gourmet brand)
1/2 cup Bacardi rum
1 Combine the sugar and water in a small saucepan over high heat. Bring to the boil, stirring until sugar has dissolved. Boil 3 minutes until reduced slightly. Set aside to cool.
2 Combine the sugar syrup, lime juice, raspberries and rum in a blender and blend until smooth. Pour into 4 chilled glasses and serve.
Its important to have a non-alcoholic version for designated drivers. Replace the rum with ½ cup chilled clear apple juice.
sticky spiced nuts
Olive oil cooking spray
1/4 cup honey
2 tbs brown sugar
1 tsp sea-salt flakes
1/2 tsp smoked paprika
1/2 tsp chilli powder
400g mixed nuts
1 Preheat oven 200°C fan forced. Lightly grease a large flat baking tray.
2 Melt the butter in a frying pan over medium heat. Add the honey, brown sugar, salt, paprika, chilli powder and ¼ cup water and bring to the boil. Add the nuts and cook, stirring, for 2-3 minutes or until well coated.
3 Pour mixture onto the tray, carefully spreading out. Bake 5-10 minutes until firm to touch. Set aside to cool. Tap the tray on the bench to separate the nuts. Serve with Raspberry Daiquiri.
Smoked salmon tartlets
3 sheets frozen ready-rolled shortcrust pastry, partially thawed
1 avocado, halved, peeled, mashed
1/2 cup sour cream or crème fraiche
1 bunch chives, chopped
200g smoked salmon
1 Lightly grease two 12-hole, 1 1/2-tablespoon capacity mini muffin pans. Use a 7cm cutter to cut 24 rounds from pastry. Use pastry to line base and sides of muffin holes. Trim excess pastry. Pierce bases twice with a fork. Refrigerate for 15 minutes until firm.
2 Preheat oven to 180°C fan forced. Bake tart cases for 18-20 minutes or until golden. Remove from oven and set aside to cool. Carefully remove pastry cases from the pans.
3 Combine the avocado, sour cream, chives and salt and pepper in a bowl. Just before serving dollop avocado mixture into the tart cases, top with salmon and serve.
250g fresh ricotta cheese
1 tbs olive oil
1 small brown onion, halved, thinly sliced
2 large garlic cloves, crushed
2 cups tomato passatta
1 cup basil leaves, chopped
2 x 400g packets fresh beef tortellini pasta
150g mozzarella cheese, thickly sliced
1 Preheat oven to 200°C fan forced. Lightly grease a 5cm-deep, 22cm x 30cm (base) baking dish. Beat ricotta with a wooden spoon until almost smooth.
2 Heat oil in a saucepan over medium-high heat. Add onion and garlic, cook 3 minutes or until onion is soft. Stir in the passatta sauce and basil and bring to the boil. Remove from heat and season with salt and pepper.
3 Meanwhile, cook pasta in a large saucepan of boiling salted water for 3 minutes or until partially cooked. Drain pasta and spoon into prepared dish. Pour over the tomato sauce and stir to coat.
4 Dollop ricotta over pasta. Top with mozzarella. Bake, uncovered, for 18- 20 minutes or until bubbling around the edges. Serve.
Cheats lasagne can be made up to 4 hours ahead to end of step 3. Cover and refrigerate. Complete step 4, 20-30 minutes before serving.
300g sugar snap peas, topped, tailed
3 inner celery sticks, chopped
3 Lebanese cucumbers, sliced
100g baby spinach leaves
1/3 cup olive oil
2 tbs fresh lemon juice
Pinch caster sugar
½ tsp Dijon mustard
Salt & ground black pepper, to taste
1 Cook the sugar snap peas in boiling water for 2 minutes or until tender crisp. Drain and refresh under cold running water. Drain well and pat dry with paper towel.
2 Combine the sugar snap peas, celery, cucumber and spinach in a chilled bowl.
3 Whisk the olive oil, lemon juice, sugar and mustard together in a jug. Season with salt and pepper. Pour the dressing over the salad and toss gently just before serving.
Rhubarb and apple crumble
1 bunch rhubarb, cut into 2cm pieces
400g can apple pie fruit
¼ cup caster sugar
1 cup self-raising flour, sifted
125g butter, chilled, cubed
3/4 cup toasted muesli
1/4 cup brown sugar
vanilla custard or ice-cream, to serve
1 Preheat oven to 180°C fan forced. Combine the rhubarb and apple in a 5cm deep, 18cm square ovenproof dish. Stir to combined. Sprinkle over the sugar.
2 Sift flour into a large bowl. Add butter. Using your fingertips, rub butter into flour mixture until it starts to come together. Stir in muesli and sugar. Crumble over rhubarb and apple mixture. Bake for 40-45 minutes or until golden and bubbling around the edges. Serve with vanilla custard or ice-cream.
Chocolate pistachio dipped strawberries
Serves 4 with coffee
2/3 cup pistachio nuts, finely chopped
150g dark or milk chocolate, melted
1 Line 1 baking tray with non-stick baking paper. Place the nuts onto a small flat plate.
2 Dip the strawberries in the chocolate so they are half coated, allow excess to drip back into the bowl. Dip in nuts and place on the lined tray. Place in the fridge for 20 minutes or until set.