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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Fruit & Lamb Loaf Recipe

Brought to you by Casanova ai Tolentini

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Yield: 4 servings

Ingredients:
1/3 cup dried apricots
1 cup water
3 silverbeet leaves
800 grams lamb mince
1 onion, finely chopped
1 spring onion sliced
1/4 cup sultanas
1 Tbsp cream
2 Tbsp chopped fresh mint
1 egg (med-lge), lightly beaten
1/3 cup prunes

Instructions:
Lightly grease a sheet of foil 45cm wide x 60cm long. Soak apricots in water for 1 hour. Drain apricots, reserve liquid. Cut away white stems from silverbeet. Bring a large saucepan of water to boil, add leaves, cook for 1 minute; drain. Rinse leaves under cold water until cool; drain well. Combine lamb mince, onion, spring onion, sultanas, mint, egg and cream in bowl; mix well. Slightly overlap silverbeet on foil to make 32cm x 40cm rectangle. Spread mince mixture over silver-beet. Place apricots and prunes down one long side of mince mixture. Roll up from long side into a log shape; twist ends of foil. Place on an oven tray. Cook in a moderate oven 180 deg C (350deg F) for about 45 minutes, or until cooked through. Thicken reserved water from apricots with two or three teaspoons of cornflour. To serve; Cut roll into slices and pour fruit sauce over it. To give extra flavour to sauce you could finely chop a couple of the soaked apricots into it.

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