My Flat Rules
Four flats each week will go head to head in a six week mini-series (new episodes every Thursday). Each flat will have their night to host a dinner party for the other teams and a voting opportunity at the end of each night.
Prize: NZ$1,000 to spend at the supermarket for the flat.
Yellow Flat: Tomato gnocchi and Apple pie
Main – Tomato gnocchi
Gnocchi (recipe provided by ‘recipe tin eats’):
- 250g ricotta
- 75 g freshly grated parmesan cheese
- 150g plain flour
- 1 egg
- 1 egg yolk
- 1/4 tsp salt
- Black pepper
- 1.5 kgs tomatoes
- 2 brown onions
- 6 cloves garlic
- Mixed herbs
- Salt and pepper to taste
Par boil tomatoes to remove skins the blitz, cook onions and garlic in a pan then add tomatoes and simmer down. Add seasoning to taste.
See the full recipe (provided by 'recipe tin eats'.
Dessert – Apple pie
- Granny Smith apples
- Lemon juice
- Sweet short pastry
Dice apple and combine with blueberry and cinnamon and the juice of 1-2 lemons. Line baking tray with pastry and blind bake until starts to go brown. Add mixture on top and cook until done.
Red Flat: Savoury pastry 'things' and Saucy lasagne
Entree – Savory pastry 'things'
- Ready made pastry sheet
- Philadelphia cream cheese
- Sliced ham
- Shredded mozzarella
- Egg wash
- Mesculan salad
A ready made pastry sheet that we cut into 8 different rectangles. On each rectangle of pastry we spread Philadelphia cream cheese, a slice of ham and shredded mozzarella. Then we folded each one and egg washed the top. Then we just put them in the oven at 200 degrees for 20mins. With the entree we also had a Greek salad containing mesculan salad, sliced cucumber, chopped capsicum, avocado, chopped tomatoes and crumbled feta.
Main – Saucy lasagne
- Pasta sauce
- Herbs, salt and pepper
- Pasta sheets
- Mild cheese
First we browned mince in a little bit of oil in a pot, once the mince was browned we chucked in chopped up onion followed by a jar of Dolmio pasta sauce and a cup of water.
Once mixed we let it simmer for 20 mins. Then we added herbs, salt and pepper.
For the white sauce we melted butter in a pot and added flour and milk and whisked until it was a creamy consistency. After that we mixed half of the white sauce with the Bolognese and saved some for layering.
To prepare the lasagne we butter an oven dish to make sure it wouldn’t stick. We then layered it with pasta sheets first, bolognese, then drizzle of white sauce, 3 times over, finally topping it off with grated mild cheese.
We baked the lasagne at 180 degrees for 1 hour.
On the side we had garlic bread, which we used a baguette sliced diagonally and made our own garlic butter by softening half a block of butter and chopping garlic finely and mixing it together. We then spread it between each slice of bread and a little on top. Lastly we wrapped it in a sheet of tin-foil and put it in the oven for 20 mins at 180 degrees.
Blue flat: Stirfry and pancakes
Main – 'Winged it' Stirfry
Dessert – Pancakes
- 1 cup self raising flour
- 2 Tbsp Chelsea white sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup milk (or soy/rice milk)
- 1 egg, lightly beaten
- 30g butter, melted (or margarine)
Sift the flour and chelsea white sugar into a bowl. Make a well in the centre of the dry ingredients. Add the lemon zest, milk, egg and melted butter/margarine and whisk to combine. Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.
Garnish with your choice of berries, bananas and/or maple syrup.
Double this recipe if you prefer a larger portion of pancakes!