Territory Stories

The Northern Territory news Thu 7 Apr 2022



The Northern Territory news Thu 7 Apr 2022

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NT news


The Northern Territory news; NewspaperNT






Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

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News Corp Australia

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Copyright. Made available by the publisher under licence.

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News Corp Australia



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16 NEWS Thursday April 7 2022 NTNE01Z01MA - V2 2 sheets frozen shortcrust pastry, just thawed 4 zucchini, cut into noodles using a spiraliser 40g ( cup) coarsely grated vintage cheddar 60g feta, crumbled 125g ( cup) creme fraiche 60ml ( cup) pouring cream 5 eggs 150g cherry truss tomatoes 30g ( cup) shredded parmesan or vegetarian hard cheese ingredients 1 Preheat oven to 200C/180C fanforced. Brush a 3cm-deep, 23.5cm (base measurement) fluted loosebased tart tin with melted butter to lightly grease. 2 Line tin with pastry, overlapping as needed and trimming excess. Place in freezer for 15 minutes to chill. 3 Place tin on a baking tray. Line pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 10 minutes or until golden and crisp. Set aside to cool. 4 Meanwhile, line 2 baking trays with paper towel. Spread the zucchini over the lined trays and set aside for 20 minutes to allow any excess moisture to drain. 5 Divide zucchini into 5 portions. Twirl 1 portion around your fingers to make an 8cm nest. Place on a chopping board. Repeat to make 5 nests in total. 6 Reduce oven temperature to 180C/160C fan forced. Sprinkle base of pastry case with cheddar and feta. Whisk creme fraiche, cream and eggs in a jug until well combined. Season. Pour into the pastry case. Top with zucchini nests. Place a cherry tomato in centre of each nest. Sprinkle with half the parmesan. Bake for 30 minutes. Add remaining tomatoes to tray beside tart. Bake for a further 10 minutes or until tart is set and top light golden. Sprinkle with extra parmesan and roasted tomatoes to serve. Michelle Southan Method Three-Cheese quiche with zucchini nests serves 6. prep 35 mins. cook 1 hr 5 mins FIND THE RECIPE FOR THIS LEFTOVER CHEESE FILO PIE AT taste.com.au Cheesy moussaka pasta bake Cheese to please 2 tbsp extra virgin olive oil 1 brown onion, finely chopped 1 eggplant, cut into 2cm pieces 2 garlic cloves, crushed 2 tsp ground cinnamon tsp ground allspice 600g lamb mince 2 tbsp tomato paste 400g can diced tomatoes cup liquid chicken stock 2 tbsp chopped fresh oregano leaves, plus extra to serve 250g dried curls pasta 2 cups plain Greek-style yoghurt 2 eggs, lightly beaten 2 tbsp plain flour 1 cups grated mozzarella cheese (500g) nothing beats easy dinners that even fussy kids will love ingredients serves 6. prep 25 mins. cook 1 hr 5 mins 1 Heat oil in a large fry pan over mediumhigh heat. Add onion. Cook for 5 minutes or until softened. Add eggplant. Cook, stirring, for 5 minutes or until golden and tender. Add garlic, cinnamon and allspice. Cook for 1 minute or until fragrant. Add mince. Cook, breaking up mince, for 6 to 8 minutes or until browned. Add tomato paste, tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture has thickened. Stir in oregano. 2 Meanwhile, cook pasta in a large saucepan of boiling water until tender. Drain. Return to pan. 3 Preheat oven to 200C/180C fan-forced. Grease a 10-cup-capacity baking dish. Stir 1 cup mince mixture into pasta. Spoon pasta mixture into prepared dish. Gently press to compact. Spoon over remaining mince mixture. Smooth top. 4 Combine yoghurt, egg, flour and cup cheese in a bowl. Season with salt and pepper. Spoon over mince mixture. Sprinkle with remaining cheese. Season with salt and pepper. Bake for 30 to 35 minutes or until golden. Stand for 10 minutes. Top with extra oregano. Serve. Method 1.2kg cauliflower 25g butter 2 tbsp plain flour 2 cups milk 1 egg yolk cup grated cheddar cup finely grated parmesan cup fresh breadcrumbs cup pine nuts cup fresh basil pesto 1 Preheat oven to 200C/180C fanforced. Carefully remove and discard centre stalk from cauliflower, leaving cauliflower intact. 2 Place cauliflower on a microwave-safe plate. Add 1 tablespoon water. Cover with plastic wrap. Microwave on HIGH (100 per cent) for 6 minutes or until just tender. 3 Meanwhile, melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 5 minutes or until sauce thickens. Season with salt and pepper. Remove from heat. Stir in egg yolk, cheddar and 2 tablespoons parmesan. 4 Combine breadcrumbs and pine nuts in a large bowl. Reserve cup breadcrumb mixture. Add pesto to remaining breadcrumb mixture. Carefully place cauliflower, base-side up, in a 28cm round baking dish. Spoon pesto mixture into cauliflower, gently pressing to compact. Turn cauliflower over. 5 Pour cheese sauce over cauliflower. Sprinkle with reserved breadcrumb mixture and remaining parmesan. Season with salt and pepper. Roast for 40 minutes or until golden. Serve. Pesto-stuffed cauliflower cheese ingredients Method serves 6. prep 20 mins. cook 55 mins SMART daily For these and more great recipe ideas go to