Ingredients
250g Montefiore Cheese Mascarpone
2 tbsp extra virgin olive oil
2⁄3 cup coarse breadcrumbs, ciabatta bread or similar
4 garlic cloves, finely sliced
A pinch of ground nutmeg
1 tbsp lemon rind, finely grated
2 x 500g packets potato gnocchi
200g baby spinach, chopped

Method

Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the breadcrumbs, stirring occasionally, for 5 minutes until golden brown and crisp. Remove from the pan. Add remaining oil and add the garlic. Cook for 1 minute or until soft. Reduce heat to medium-low. Add mascarpone, nutmeg and lemon rind. Stir until smooth. Cook, stirring occasionally, for 10 minutes.

Meanwhile, cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain and reserve ½ cup of the water. Return gnocchi to the pot. Add mascarpone mixture and spinach to gnocchi. Add approx. ¼ cup of the reserved water and stir through. Cook for 1 to 2 minutes or until spinach has wilted and stir through. Season to taste. Serve topped with toasted breadcrumbs.

Ingredients
1/4 cup Montefiore Cheese Mascarpone
2 medium broccoli clusters (500g)
1 tbsp of sea salt
1 cup fresh or frozen peas
1⁄4 cup mint leaves plus few leaves to garnish
1 tbsp extra virgin olive oil
Fresh cracked black pepper to serve
Baguette sliced thinly

Method
Preheat oven to 180°C. Wash broccoli and cut the florets away from the core. Bring a medium saucepan of water to a rapid boil and add salt. Add broccoli florets to boiling water and replace lid. Cook broccoli until it can be pierced easily with a knife (about 5 minutes) but still bright green.

Remove from water with a slotted spoon and place in a blender; reserving the cooking water. Bring water back to boil and cook peas a few minutes until tender but still bright green. Add peas and mint leaves also to blender with 11⁄2 cups of reserved water and pulse until soup has a smooth velvety texture.

Finally add mascarpone and pulse until blended evenly. Taste soup for seasoning.Add salt to taste if necessary. Cook baguette slices on oven tray in preheated oven for a few minutes until crisp. Pour soup into shallow bowls and add drops of extra virgin olive oil, mint leaves and freshly cracked black pepper. Serve with the warm baguette.

Ingredients
500g Montefiore Cheese Mascarpone
1 tbsp finely grated lemon rind
½ to ¼ cup icing sugar, sweetened to taste, sifted
1 punnet of blueberries

For the pastry:
1⁄3 cup almond meal, 1¼ cups (185g) plain flour (sifted), 125g cold butter (chopped), ½ cup icing sugar (sifted), 3 egg yolks, 2 tsp vanilla extract, 1 tbsp iced water, icing sugar for dusting

Method
To make the pastry, place the almond meal, flour, butter and icing sugar in a food processor and process until the mixture resembles breadcrumbs. While the processor is running, add the egg yolks, vanilla and iced water and process until the dough starts to come together. Tip the mixture onto a lightly floured surface and bring it together to form a ball and flatten it into a disc. Wrap in cling film and refrigerate for 30 minutes.

Preheat oven to 180ºC (350ºF). Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Line a lightly greased 33cm x 9cm loose-bottomed rectangular tart tin with the pastry. If the pastry tears while transferring the dough to the tin simply press the dough together with your fingers. Prick the base a few times with a fork. Refrigerate for 30 minutes.

Line the pastry case with non-stick baking paper, fill with baking weights or rice and bake for 10 minutes. Remove the paper and the weights and bake for a further 10 minutes or until golden. Set aside to cool. To make the filling, in a bowl, mix to combine the mascarpone, lemon and icing sugar. Spread onto the base of the tart shell, top with the blueberries and dust with icing sugar.

Ingredients
400g Montefiore Cheese Fiordilatte
500g ripened grape tomatoes or small vine tomatoes
1 bunch fresh basil
Olive oil
Salt and pepper

Method
Strain the fiordilatte and tear into rough strips. Halve the tomatoes, and tear the basil leaves. Divide the ingredients amongst 4 bowls and season with salt and pepper and a drizzle of olive oil. Serve with crusty bread.

Ingredients
200g Montefiore Cheese Bocconcini
2 zucchini
6 thin slices prosciutto
Olive oil

Method
Slice the zucchini in to ½ cm thin strips, lengthways. Rub the strips with olive oil and grill on a very hot grill plate until soft. Remove and set aside. Halve the prosciutto by cutting each slice down the middle. Also halve the zucchini slices in the same way. Strain the bocconcini. Wrap each ball firstly with the prosciutto then the zucchini. Drizzle with some extra virgin olive oil and serve with grissini.

Ingredients
400g Montefiore Cheese Mozzarella

For the cutlets:
4 veal cutlets, 100g pine nuts, 100g bread crumbs, 2 tbsp fresh thyme leaves, ½ cup flour, 1 egg, 1 tbsp of butter

For the salad:
200g marinated green olives, Olive oil, 1 lemon, Rocket to serve

Method
Pre heat the oven to 180°. Finely chop the pine nuts and combine with bread crumbs, salt & pepper and fresh thyme leaves. Spread the mixture on to a plate. Place flour on a separate plate and crack the egg in to a bowl big enough to dip the cutlet. Whisk the egg. Coat both sides of the veal with flour, then dip in egg wash. Finally, coat with the crumb mixture.

In a frypan, heat olive oil and butter and lightly brown each cutlet before placing in the oven to cook through. Slice the mozzarella into discs and halve the marinated green olives. When cutlets are ready, arrange salad on plate with some washed rocket leaves, and a wedge of lemon.

Ingredients
200g Montefiore Cheese Ovoline
4 sheets shortcrust pastry
400g roasted red and yellow capsicums
1 red onion
½ bunch fresh oregano
1 tbsp of red wine vinegar

Method
Pre heat the oven to 180° degrees. Line the tart tins with pastry and remove the excess. Fill the tart with dried beans or lentils and blind bake for 20 minutes. Remove the filler and allow tart to cool. Fill the tart with strained ovoline, roasted capsicums, thinly sliced red onions and fresh oregano leaves. Drizzle each tart with olive oil and a small amount of red wine vinegar. Serve at room temperature with salad.

Ingredients
500g Montefiore Cheese Mascarpone
250g Savoiardi ladyfinger biscuits

For the flavouring syrup
200ml coffee shots (espresso), 100ml marsala, 50g sugar

For the custard:
3 eggs, 120g castor sugar, 25ml brandy, 30ml marsala, 100g shaved chocolate, cocoa powder

Method
Place a steel bowl over a simmering saucepan of water and make a sabayon by gradually whisking sugar in to the eggs. When the mixture is at a soft peak and has some form quickly whisk in liquor.

Allow to cool and gently fold in mascarpone to make the custard. Dissolve the sugar in hot coffee. Place a small amount of custard on the bottom of the serving dish, just enough to secure the ladyfingers.

Dip ladyfingers in the flavoured syrup and place on bottom of the serving dish.Alternate layers of fingers and custard, sprinkling with chocolate as you go. Dust the top with cocoa, allowing to sit refrigerated, for at least 1 hour before serving.

Ingredients
350g Montefiore Cheese Ricotta
500g tagliatelle
150g basil pesto
½ bunch fresh basil
100g shaved parmesan
Zest of one lemon

Method
Boil the pasta as directed on packet and strain reserving approximately 1 cup of the boiling water. Return the pasta to the pot and stir in ricotta, pesto and grated lemon zest. Add the cooking liquid and stir in, season with salt and pepper, check for taste. Divide amongst 4 bowls and garnish with shaved parmesan and basil leaves.