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Quick chicken and mushroom pie

30 minutes

Fruity dessert

Upside-down caramel banana tart

Tart recipes

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Chocolate recipes

Decadent dark chocolate mousse

Apple recipes

Baked apples with brandy snaps and sticky dates

Chocolate cake with goat’s-milk yoghurt and berries

45 minutes

Baby marrow souffle served with tomato cream

40 minutes to 1 hour

Creamy rosemary and chicken ragu with grilled baby brinjal

35 minutes

Meringue recipes

Traditional pavlova with berries and cream

1 hour, plus 3 hours setting time

Creamy leek, shiitake mushroom and baked fresh pasta parcel

20 minutes

Creamy leek, shiitake mushroom and baked fresh pasta parcel

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

500 g fresh tagliatelle
2 T butter
2 T olive oil
6 leeks, cleaned and sliced
2 cloves garlic, crushed
Sea salt and freshly ground black pepper
1/2 cup thick cream
150 g shiitake mushrooms
Parmesan, grated, for serving

Method

Preheat the oven to 160°C.
Place a large saucepan of water over a medium to high heat and bring to the boil. Add the tagliatelle and cook until al dente. Place a pan over a medium to low heat and add the butter, olive oil, leek and garlic.
Gently fry until the leek has softened slightly and the garlic is fragrant. Season to taste and remove from the heat. Place the cooked pasta and leek on a double layer of greaseproof paper, top with a spoonful or two of cream and add the mushrooms.
Fold the paper into a large parcel, ensuring the edges are sealed, and bake for 15 minutes, or until the contents are warmed through and the mushrooms cooked.
To serve, open the parcel at the table, spoon over the remaining cream and grated Parmesan, then allow diners to help themselves.

TASTE’s take:
Make these parcels ahead of time so that all that’s needed is to cook them before serving.

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Creamy leek, shiitake mushroom and baked fresh pasta parcel

Creamy leek, shiitake mushroom and baked fresh pasta parcel

Ingredients

Method