so let's plan it then eat it

INGREDIENTS 2 tbs extra virgin olive oil 1 onion, thinly sliced 2 sprigs rosemary, leaves picked from 1 150g feta, crumbled 7 eggs, lightly beaten 1/3 cup (80ml) milk 1 tsp smoked paprika (pimenton) 1/3 small (about 50g) sweet potato, thinly sliced (use a vegetable peeler) 1 tbs maple syrup METHOD 1 For the pastry, place flour and a pinch of salt in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk and thyme. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours. 2 Preheat oven to 200°C. 3 Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted ceramic dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked. ...

INGREDIENTS 1/4 cup (60ml) olive oil 1 onion, finely chopped 400g beef mince 1/4 cup (60ml) chipotle chilli sauce (see notes) or other hot sauce 400g can chopped tomatoes 1/3 cup roughly chopped coriander, plus extra to serve 1kg (about 4) desiree potatoes (unpeeled), scrubbed, coarsely grated 50g unsalted butter, melted 4 eggs 1 jalapeno chilli or long green chilli, thinly sliced METHOD 1 Heat 1 tablespoon oil in a large frypan (with a lid) over medium-high heat. Add onion and a pinch of salt, then cook, stirring, for 3-4 minutes until soft. Add the beef and cook, stirring, for 5 minutes or until browned. Stir in the chipotle sauce, tomatoes and coriander, season with freshly ground black pepper and reduce heat to medium. Cook for a further 5-6 minutes until slightly thickened. 2 Meanwhile, to make the potato hash, place grated potato in a clean tea towel and squeeze to remove excess water. Place potato in a bowl with the melted butter, then season and stir t...

INGREDIENTS Melted butter, to grease 2 x 240g pkts cherry truss tomatoes 1 tablespoon olive oil 1 x 250g pkt frozen chopped spinach, thawed 400g feta, crumbled 300g fresh ricotta 3 shallots, ends trimmed, thinly sliced 2 tablespoons chopped fresh dill 3 teaspoons finely grated lemon rind 4 eggs, lightly whisked 6 sheets filo pastry 100g butter, melted METHOD Step 1 Preheat oven to 180°C. Brush eight 150ml capacity muffin pans with butter. Line a baking tray with non-stick baking paper. Step 2 Use scissors to cut the tomatoes into small bunches, leaving the stems intact. Place on the prepared tray and drizzle over the oil. Season with salt and pepper. Step 3 Place spinach in a sieve and use your hands to squeeze out as much excess liquid as possible. Combine the spinach, feta, ricotta, shallot, dill and lemon rind in a large bowl. Add the egg and stir until well combined. Season with salt and pepper. Ste...