Roast Vegetables & Feta Phyllo Ring Pie

Prep time 25 mins + Cook time 50 mins = 1 hour 15 mins

8-10 Servings

Advanced Recipe (Setting up the phyllo pastry around the ring is a bit tricky)

Ingredients:

• 2 Carrots, diced in 2cm cubes
• 1 Red Capsicum, diced in 2cm cubes
• 3 Small Yellow Button Squash, diced in 2cm cubes
• 1 Broccoli, florets removed and diced in 2cm cubes (Keep florets separated)
• 1 Red Onion, Cut into thin wedges
• 1 tbsp Cajun Spice Mix (or other spice mix to add flavour to the vegetables)
• 1 tbsp Fresh Rosemary or Thyme, chopped, plus extra sprigs for presentation
• 1 tbsp Olive Oil
• 16 Sheets Phyllo Pastry
• 150g Butter, melted + more as needed
• 100g Fetta, crumbled, plus extra 50g, for serving

Instructions:

• Preheat oven to 200C.
• Grease a bundt pan with canola spray or butter. Line a deep dish baking tray with parchment paper.
• Place all the vegetables (except the broccoli florets), herbs and olive oil in a bowl, toss to coat. In a separate bowl, toss the broccoli florets with some olive oil.
• Place vegetables in the deep dish baking tray. Place the broccoli florets in a loaf pan. Bake for 20 mins or until just tender (remove the broccoli florets earlier as they will be ready sooner). Cool for at least 10 mins and toss in the cajun spice mix into both.
• Meanwhile, prepare the phyllo casing. Take phyllo sheets, one at a time, brushing each with melted butter, covering a bit of the bundt pan at a time. Allow for excess bits of the sheets to overhang.
• Place half the vegetables (excluding broccoli florets) into the phyllo casing. Sprinkle with crumbed feta. Top with a combination of the remaining vegetables and feta.
• Brush the overhanging phyllo sheets and fold them overtop to enclose the vegetables.
• Bake for 35-40 mins until pastry is golden. Stand for 5 mins. Turn over onto another lined baking sheet and bake the top for 5-10 more mins until the top becomes golden as well.
• Serve on a plater with the broccoli florets, crumbed feta, cajun spice and rosemary or thyme sprigs around and ontop of the phyllo ring.

Spiral Zucchini & Carrot Quiche

Gorgeous presentation and taste!
Serves 8
Prep time : 45 mins
Cooking time : 60 mins
If you have someone else around to help with the spiral, that will help a lot

Ingredients:

• 200g Creme Fraiche
• 160ml Thickened Cream
• 70g (1 Cup) Shredded Pecorino or Chilli Cheddar
• 4 Eggs
• 1 tbsp Fresh Chives, chopped + extra for serving
• 10 Sheets Filo Pastry
• 80g Butter, melted
• 470g Zucchini (about 4), washed and left unpeeled, then sliced on a mandolin (2mm thick)
• 350g Carrots (about 4), washed and left unpeeled, then sliced on a mandolin (2mm thick)

Instructions:

• Preheat oven to 180C.
• In a jug or large bow, combine the creme fraiche, thickened cream, cheese, eggs, chives and salt & pepper.
• Pour mixture into a 5cm deep, 25cm round ovenproof dish. Set aside.
• On a large work surface, place a sheet of filo and brush across it with melted butter.
• Top with another filo sheet. Brush overtop with the butter.
• Repeat until you have 5 filo sheet overtop each other.
• Cut filo bundle into eleven 3.5cm thick strips (just a little bit shorter than the zucchini and carrot slices.
• Repeat the last 4 steps with another set of 5 filo sheets until you have a total of 22 filo strips.
• Top 1 filo strip with a zucchini strip, overlapping to cover.
• Then cover with another filo strip and finally top with a slice of carrot, overlapping as needed.
• Carefully roll the vegetable & filo strips into a spiral working from the inside out, placing it in the center of the pan with the creme fraiche mixture underneath, until you reach the edge.
• Bake for 1 hour, uncovered, until golden.
• Serve warm and garnish with chives.

Cauliflower & Cavolo Nero Rice Pie

Serves 4-6
Prep Time 30 mins + Rest Time 1 hr + Baking 1 hr

Ingredients:

• 2 Cups Chicken Stock
• 60g Butter, chopped
• 1 Small Onion, finely chopped
• 2 Garlic Cloves, crushed
• 200g Cauliflower, finely chopped
• 100g (1/2 Cup) Arborio Rice
• 60ml (1/4 Cup) Dry White Wine
• 1 Bunch Cavolo Nero, chopped nearly finely (alternatively you can use kale or silverbeet)
• 60g Parmesan, grated
• 9 Sheets of Filo Pastry

Instructions:

• In a medium saucepan, bring chicken stock to a boil. Cover and set aside.
• Place a large saucepan over medium heat and melt 20g butter. Then add chopped onion, garlic and cauliflower.
• Cook mixture, stirring occasionally, for 6 minutes or until just golden.
• Add rice, coat well and cook for 1 minute.
• Increase the heat to high and add wine, stirring until absorbed.
• Add 1 ladle of chicken stock, stirring, until the rice mixture has absorbed it. Then add another ladle, stirring until absorbed. Continue until all the stock has been absorbed and rice is all dente. This takes about 20 mins.
• Turn off heat and stir in chopped cavolo nero and parmesan.
• Transfer mixture to a lined baking tray to cool. Set aside for 10 mins then place in the refrigerator for 1 hour to cool completely.
• Preheat oven to 200C. Grease a 25cm diameter pie dish (no need to line with baking paper).
• In a small bowl, melt remaining 40g of butter.
• Place 1 filo pastry sheet in front of you. Brush butter across the full top of the filo sheet.
• Place a second filo sheet on right top of the first and brush again with butter.
• Then place a third filo sheet on top of the second sheet.
• Spread 1 cup of the filling across the long side of the filo sheet then roll up the sheet to make a long roll, sitting seam side down.
• Brush full top and sides of the roll with more butter. Repeat with remaining filo sheets and filling.
• Coil the first roll, starting in the center of the pan. Then continue the spiral around the first roll, with the remaining rolls.
• Brush with butter and bake for 30 mins and until golden.
• To serve, cut the pie as you would a standard sweet pie. Add extra grated parmesan if desired.

Savoury Cauliflower Cake

Serves 6

Ingredients:

• 1 Cauliflower, outer leaves removed, chopped into small cubes
• 1 + 1 tsp Salt
• 1 Red Onion
• 5 tbsp Olive Oil
• 1/2 tsp Rosemary Leaves, finely chopped
• 1 tbsp Unsalted Butter, melted
• 1 tbsp Sesame Seeds
• 1 tsp Nigella Seeds (alternatively you can use cumin or black sesame seeds)
• 7 Large Eggs
• 1/2 Cup Basil Leaves, coarsely chopped
• 1.5 Cups Parmesan, grated
• 1 Cup Flour, sifted
• 1.5 tsp Baking Powder
• 1/2 tsp Ground Turmeric
• Freshly Ground Black Pepper, to taste

Instructions:

• Preheat oven at 200C (180C with fan).
• In a medium double broiler, over high heat, steam the cauliflower pieces for about 15 mins, until the florets easily break when mashed with a fork.
• Remove from the steamer and set aside to drain and cool.
• Cut 4 x 1/2cm thick round slices from the middle of the red onion. Set aside.
• Dice the rest of the onion.
• In a small frying pan, over medium heat, cook the diced onion and rosemary with a bit of oil for about 10 mins until soft and translucent.
• Set aside to cool.
• Line a 9.5” cake pan with baking paper (preferably one with a removable base).
• Brush the base with a bit of melted butter and then sprinkle with sesame and nigella seeds. Set aside.
• In a large bowl, stir together the onion, eggs and basil.
• Add the cheese, flour, baking powder, turmeric, 1 tsp salt, and lots of freshly ground black pepper.
• Mix until smooth then gently stir in the cauliflower being careful you don’t break the florets.
• Pour the mixture into the pan, spreading it evenly.
• Top with the onion rounds.
• Bake for 45 mins until golden and fully set, checking that a toothpick comes out dry.
• Let cool for 20 mins before slicing and serving up.
• Best eaten warm.
• Keeps for 4 days.

Source: https://www.seriouseats.com/recipes/2014/10/cauliflower-cake-from-plenty-more.html (Ottolenghi)

Tomato and Goat Cheese Tart with Rice & Seed Crust

Rice crust was crunchy & delicious.

Ingredients:

• 500 gram (1 pound) packaged ready-steamed brown basmati rice
• 1/3 cup (50g) sesame seeds
• 1 1/2 cup (120g) finely grated parmesan
• 3 eggs
• 1 teaspoon sea salt flakes
• 500 gram fresh ricotta
• 150 gram soft goat's cheese
• 1/4 cup (60ml) milk
• 1 tablespoon wholegrain mustard
• 1 clove garlic, chopped finely
• 400 gram mixed baby heirloom tomatoes, halved
• 2 tablespoon small fresh basil leaves
• 1 tablespoon extra virgin olive oil
• 2 teaspoon balsamic vinegar
• Optional : Thick Balsamic Glaze, to drizzle over top
• (May want to add further ingredients inside to give even more texture & crunch like sundried tomatoes, cauliflower or broccoli.)

Instructions:

• Preheat the oven to 200°C (180°C fan-forced). Grease a 24cm springform pan.
• Process rice, seeds and half the parmesan until rice is finely chopped. Add 1 egg and half the salt; process until mixture forms a coarse dough.
• Using damp hands, press rice dough over base and up the side of the pan, stopping 5mm from the top.
• Bake the crust for 25 minutes or until golden and dry to the touch.
• Meanwhile, process ricotta, goat’s cheese, milk, mustard and garlic with remaining parmesan, eggs and salt until smooth.
• Pour cheese mixture into warm rice crust. Reduce oven to 180ºC (160°C fan-forced); bake tart 30 minutes or until a skewer inserted into the centre comes out clean. Cool for 1 hour.
• Just before serving, arrange tomatoes and basil over top of tart; drizzle with oil and vinegar. Season with freshly ground black pepper.

Source : https://www.womensweeklyfood.com.au/recipe/baking/tomato-and-goats-cheese-tart-with-rice-and-seed-crust-7995/ No alterations.

Baked Ricotta Cake with Mushroom and Roast Tomatoes

Serves 4 as a first course.

Ingredients:

• 1 tbsp Butter, melted
• 500g Fresh Ricotta, semi-firm
• 2 Egg Yolks
• 1/4 Cup Mixed Herbs such as Thyme, Chives, Oregano, chopped
• 1 Garlic Clove, crushed
• 1 Lemon, finely grated zest only
• Salt & Pepper
• 16 Oven Roasted Tomato halves
• Extra Virgin Olive Oil
• 2 tbsp Unsalted Butter
• 8 Large Flat or Swiss Brown Mushrooms, wiped (2 per person)
• 40-60g Rocket, stems removed
• Truffle Oil

Instructions:

• Preheat oven to 160C. Line the base and sides of a 9 cm round cake tin (with a removable base) with baking paper.
• Place ricotta and egg yolks in a food processor and blend to combine.
• Fold in herbs, garlic, lemon zest and season with salt and black pepper.
• Spoon mixture into prepared tin, smooth the top using the back of a large metal spoon dipped in hot water.
• Brush with a little clarified butter and dust with polenta. Bake until cheese is set, about 25-30 mins.
• Remove from oven and allow the cake to cool in the tin.
• Meanwhile, prepare the oven-roasted tomatoes.
• Preheat oven to 200C.
• Separately prepare the mushrooms by placing a large heavy based ovenproof frying pan over high heat. Add a little olive oil and the butter, then add the mushrooms and toss lightly, seasoning to taste with salt and black pepper. Place pan in the oven and roast until mushrooms are tender but not too soft.
• To serve, cut ricotta cake into wedges and reheat under a hot grill or in a 180C oven. Stand a wedge on each serving plate and arrange the mushrooms to one side. Add two warmed tomato halves and some rocket. Drizzle a little truffle oil over and around the ricotta cake and mushrooms. Season with black pepper.

Source : Unknown Cookbook

Sundried Tomato Stuffed Portobellos with Melting Taleggio Cheese

Serves 4

Ingredients:

• 4 Large Portobello Mushrooms
• 90ml Olive Oil
• 1/2 Onion, finely diced
• 1 Celery Stick, finely diced
• 100g sun-dried tomatoes, finely diced
• 2 Garlic Cloves, crushed and minced
• 50g Parmesan, grated
• 1 tbsp Tarragon Leaves, chopped finely
• 4 tbsp Basil Leaves, chopped roughly
• 100g Taleggio Cheese
• 1/4 tsp pepper

Instructions:

• Preheat the oven to 180C.
• On a lined baking sheet, place the Portobello mushrooms, stalk facing up. Drizzle oil, salt and pepper. Roast in the oven for 15 mins until the mushrooms start to become tender.
• Meanwhile, prepare the filling by taking a medium saucepan over low heat, cooking the oil, onion and celery until the vegetables have softened.
• Add the tomatoes and garlic. Cook for another 2-3 mins and then transfer the filling to a bowl to help it cool down.
• Once cool, add the parmesan, tarragon, pepper and half the basil to the mixture.
• Place a couple tablespoons of the filling on the Portobello mushrooms. Top with slices of taleggio cheese.
• Return the mushrooms to the oven for about 10 mins until the cheese is melted.
• Serve mushrooms, drizzled with oil and topped with remaining basil and a grind of pepper.

Japanese Agedashi Tofu (Fried tofu in Japanese broth)

Serves 4.

Ingredients (Tofu):

• 350g Silken Tofu
• 1/4 Cup Plain Flour
• 1/4 Cup Corn Starch or Potato Starch
• Vegetable oil, for deep frying
• Grated daikon, grated ginger and/or bonito flakes to garnish (optional)

Ingredients (Japanese Broth):

• 4g Sea Kelp Stock Powder
• 4g Bonito Stock Powder
• 2 tbsp Soy Sauce
• 2 tbsp Cooking Sake
• 2 tbsp Mirin
• 800ml Boiling Water
• 2 tbsp Corn Starch
• Salt, as needed

Instructions:

• Start with draining and drying the tofu with a paper towel. Cover with paper towel and press the covered tofu with a plate for about 20 mins to squeeze out as much water as possible.
• Meanwhile, prepare the broth by placing a medium-sized deep saucepan over medium heat. Bring the water to a boil and stir in the sea kelp and bonito stocks, soy sauce, sake and mirin.
• In a small bowl, place the corn starch for the broth with 2 tbsp of broth. Mix until well blended to form a smooth paste. Stir in the wet paste into the stock mixture.
• Bring saucepan to a low simmer. Remove from heat once the broth has thickened. Set aside and keep warm.
• Discard the used paper towels and cut the tofu into 2cm cubes.
• In a small bowl, combine the plain flour with the corn starch until well blended.
• Roll each tofu cube in the flour mixture to coat completely. Shake off excess then set aside on a dry plate.
• Heat the vegetable oil to 160C in a deep pan.
• Add the prepared tofu cubes to the hot oil and fry until golden brown.
• To serve, place the fried tofu bites in a bowl and pour a few spoons of the japanese broth overtop.
• Garnish with grated daikon, grated ginger and/or bonito flakes as desired.

Italian Ricotta Gnocchi with a Brown Butter & Sage Sauce

Prep Time 25 mins + Cook Time 10 mins
Serves 4

Ingredients (Gnocchi):

• 3/4 Cup Plain Flour
• 1/2 Cup Parmesan, grated finely
• Zest of 1 Lemon
• 1 Cup Whole Milk Ricotta Cheese
• 1 Large Egg

Ingredients (Sauce):

• 100g Butter
• 12 Sage Leaves

Instructions:

• Line a baking sheet with baking paper and topped with about 3 tbsp flour.
• In a large bowl, blend flour, parmesan and lemon zest evenly.
• Then add ricotta and egg. Mix dough until it just comes together being careful not to overwork the dough.
• Cut the dough in four pieces. Working one piece at a time, roll it into a long thick rope (1.5 cm in diameter), adding a little flour if necessary to prevent sticking.
• Cut the dough rope into 2cm long pieces and set aside on the lined baking pan. Shake pan gently to coat pieces lightly in flour.
• In a deep soup pot, bring 1.5-2L water to boil with a pinch of salt.
• Add gnocchi pieces to the boiling water and cook for 2-3 min until gnocchi begins to float.
• Concurrently, in a large deep saucepan, melt butter over medium high heat and cook until it just starts to brown.
• Meanwhile, add sage leaves to fry - set aside on a plate when crisp.
• After sage leaves are fried, add the gnocchi to the brown butter and toss to coat and brown.
• Serve hot topped with sauce, crisp sage leaves and grated parmesan.

Ricotta Gnocchi

Serve with a preferred sauce and meat combination such as prawns or chorizo sausage.

Ingredients:

• 1 kg pressed ricotta
• 300 grams plain flour
• 100 grams grated parmesan
• 4 egg yolks
• Salt and pepper

Instructions:

• Keep 100g of plain flour separate.
• Mix all ingredients to form a dough. Be careful not to overwork it.
• Cover with a towel and let sit for 30mins.
• Sprinkle some flour on a cutting board.
• With 1/5th of the dough, start rolling it into a log shape until the diameter is 1".
• Cut 1/2" slices from that log and drop in boiling water. When it rises to the top, it is ready to serve.

Gnocchi alla Romana (Semolina)

Serves 8.

Ingredients:

• 80g Unsalted Butter
• 1L Whole Milk
• 1 tsp Salt
• 1/2 tps Pepper
• 250g Semolina
• 2 Egg Yolks
• 1 tsp Grated Nutmeg
• 100g Parmesan, finely grated
• 40g Pecorino Romano, finely grated

Instructions:

• In a medium saucepan, over med-high heat, warm butter, milk, salt and pepper
• Once the milk is simmering and the butter has melted, turn the heat down to med-low.
• Gradually, while whisking continuously, add semolina, nutmeg, parmesan and egg yolks until combined and thick.
• Keep cooking until mixture starts coming away from the sides of the pot. Remove from the heat and let cool for about 15 mins.
• Lay out two large sheets of plastic film on a counter top next to each other.
• Once the mixture has cooled a little (so it doesn't melt the plastic), spoon the mixture across both to form a log shaped cylinder about 4cm wide.
• Wrap it up and refrigerate for 2 hours until set.
• When ready to serve, heat oven to 180C (160C with fan).
• Remove from the plastic wrap, and cut each log into 1 cm thick slices.
• In a small lined oven pan, arrange these slices so they are overlapping slightly.
• Sprinkle the overlapping slices with the grated pecorino.
• Bake for 15 mins until the cheese has melted and the tops are golden brown.
• Serve immediately.

Italian Spinach & Ricotta Dumpling (Malfatti) in a Sage Brown Butter Sauce

Serves 2 as a main.

Ingredients:

• 250g Frozen Spinach, thawed, drained and water squeezed out (or can use fresh if you boil it then refresh under cool water)
• 250g Ricotta
• 50g Parmesan, freshly grated + extra to serve
• 1 Egg
• 40g Plain or OO Flour, sifted + extra for rolling
• 1/4 tsp Nutmeg
• 24 Sage Leaves
• 75g Butter

Instructions:

• Once the spinach has been prepared as outlined above and is as dry as possible, chop it up finely.
• In a large sized bowl, mix the chopped spinach with the ricotta, grated parmesan, nutmeg, egg, plus light salt & pepper.
• Then stir in the sifted flour gradually until you have a soft dough.
• Bring a deep large saucepan to boil (add a bit of salt here too).
• Drop a golf ball-sized lump of dough in a bed of flour and roll it into a ball (these will not make a perfect sphere and that's ok). Also feel free to use a lot of flour to coat it.
• Cook that test dumpling in the water to see if it holds together. If not, add some more flour to the dumpling mixture and try again.
• Once the dough can just withstand the boiling, roll the remaining dough into golf ball-sized dumplings, coating them in plenty of flour.
• Simmer these for 7-8 mins from when they rise to the surface, for a slightly oozing middle.
• Meanwhile, in a small shallow saucepan, fry the sage in the butter until the leaves are crisp and the butter is brown and foaming.
• Drain the dumplings, place on plates and top with the brown butter and sage, plus a sprinkling of grated parmesan.

Source: Bocca Cookbook, Jacob Kenedy

Creamy Baked Potato Gnocchi with Sundried Tomatoes

(This is a tricky dish)
Serves 4.

Ingredients:

For the Gnocchi

• 4 Sebago Potatoes (about 800 kg), peeled and quartered
• Salt & ground white pepper
• 1 Egg, lightly whisked
• 2 cups Plain Flour (300g)
• 1/4 cup finely grated parmesan (20g)
• Plain flour, to dust

For the Sauce

• 1 Cup light thickened cream
• 1/4 Cup Basil Pesto
• 1/4 Cup Sundried Tomatoes, chopped
• 150g Chargrilled Capsicum, charred skin removed and cut in 2" long slices
• 150g Baby Spinach
• 1/2 Cup grated Parmesan Cheese
• 1/2 Cup Pine Nuts

Instructions:

For the Gnocchi

• Add water to a saucepan, to reach 3cm in depth. Bring to a boil over high heat. Place potatoes in a steaming basket.
• Place steamer in the saucepan and steam, covered, for 15 mins or until tender.
• Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper.
• Add the egg and stir with a wooden spoon until combined.
• Add half the flour and all the parmesan and stir until combined.
• Add the remaining flour, in two more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour)
• Turn onto a lightly floured surface and knead until smooth.
• Line a baking tray with non-stick baking paper.
• Bring a saucepan of salted water to a boil over medium heat.
• Meanwhile, divide dough into 4 equal portions.
• Roll 1 portion into a 2cm wide log about 30cm long.
• Use a lightly floured knife to cut into 2cm thick pieces.
• Repeat with remaining dough portions.
• Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork (to add ridges on the side of the gnocchi which helps sauce cling to the gnocchi). Place on baking paper on the tray.
• Add one quarter of gnocchi (drop onto the base of the pan in a single layer but don't overcrowd as they can stick together) and cook for 3 mins or until they rise to the surface. Use a slotted spoon to drain and transfer to a baking tray (make sure there's a little cooking water still on the tray. This stops them sticking together). Cover with foil to keep warm.
• Repeat with remaining batches.

For the Sauce and Final Prep

• Heat a fryin pan over medium heat. Add cream and pesto.
• Simmer, stirring occasionally, for 3-4 mins or until slightly thickened.
• Add capsicum, spinach and sundried tomatoes.
• Cook for 1 min or until spinach has just wilted.
• Add gnocchi to cream mixture. Toss to combine.
• Transfer to a greased 6cm-deep 8-cup capacity baking dish.
• Top with cheese and pine nuts. Cook under grill for 5 mins or until cheese is melted and golden.

Cauliflower Gnocchi in Brown Butter & Sage Sauce

Ingredients:

• 5 Cups Cauliflower, stems and florets, roughly chopped
• 350g - 450g Flour (00 Type if available), sifted
• 1 tsp Salt
• 1 tbsp Olive Oil
• 100g - 125g Butter, for making the brown butter sauce
• Handful of fresh sage leaves, stems removed
• 20g Parmesan, grated (optional)

Instructions:

• Over a medium pot of boiling water, steam the cauliflower for 10 mins until tender.
• Transfer the cauliflower out of the pot and onto a cheesecloth or paper towel. Squeeze out as much water as possible.
• In a food processor, add the drained cauliflower, salt, olive oil and pulse until smooth.
• In a bowl, combine cauliflower mixture and sifted flour until a ball of dough forms.
• Transfer the dough to a lightly floured surface and knead the dough until the dough bounces back when pressed in.
• Shape the dough into a ball and cut it into 4 pieces. Then cut each piece in half again.
• Place all the dough pieces under a towel to keep them moist.
• Take one piece of dough and roll out a rope 2cm wide.
• Slice each piece into 1cm lengths.
• Roll each piece along the back of a fork to create a line pattern in the piece to capture the sauce.
• Anything that you can't use for this meal, place cut rope pieces across a lined tray in the freezer for 20-30 mins until firm.
• Then you can transfer these to a bag or tupperware container, keeping them all in the freezer until ready to boil for another meal.
• With the dough you are going to use for this meal, prepare a large soup pan of salted boiling water.
• Boil until the gnocchi pieces float, about 3-5 mins each. Remove gnocchi with a slotted spoon, draining well. Set aside on a plate.
• Once all the gnocchi has been cooked, heat up a medium sized sauce pan, over high heat, with the butter and continue cooking until butter has turned a nutty brown colour and smell.
• Meanwhile, add sage leaves to fry - set aside on a plate when crisp.
• After sage leaves are fried, add the drained & cooked gnocchi to the brown butter tossing immediately to coat it with the butter and keep it from sticking to the base of the pan (which it will try to do at first). Then once well coated in butter let them sit to brown, making sure they don't get too stuck on the base of the pan.
• Serve hot topped with sauce and crisp sage leaves. Grated parmesan can be added optionally as well.

Source: https://tasty.co/recipe/cauliflower-gnocchi

Beetroot Gnocchi

Serves 4.

Ingredients:

• 2-3 Medium Beetroots, greens trimmed
• 1 Large Russet Potato
• 1 Egg
• 1/2 Cup (55g) Parmesan, grated + more for serving
• 1 tsp Salt
• 1.5 Cups Whole Wheat Flour + more for dusting
• 2 tbsp Salted Butter
• 2 tbsp Fresh Sage, chopped

Instructions:

• Preheat the oven to 220C.
• Add the beetroot to an oven safe dish and pour in 1/2 cup water. Cover the dish with foil or a lid.
• Poke the potato all over with a fork and place in a sheet of foil. Wrap the foil tightly around the potato.
• Roast the beetroot and the potato in the oven for 45 mins until tender.
• Remove from the oven and let cool a little.
• Rub the beetroot skin off the beetroot (it should come off easily at this point). Wear gloves if you'd like to prevent your hands from turning purple from the beetroot juice.
• Trim and discard any remaining stem from the beetroot after peeling.
• Roughly chop the beetroot and transfer it to a food processor.
• Add the egg, parmesan and salt to the food processor and puree until smooth. Set aside.
• Peel the skin from the potato and mash it with a potato ricer (or grate finely) until very smooth.
• In a large bowl, mix the pureed beetroot and mashed potato until just combined (be careful not to overmix).
• Gradually add the flour while folding it into the mixture and the dough starts to come together.
• On a lightly floured surface, knead gently until a pliable dough is formed (tender but not sticky when handled).
• Divide the dough in 8 portions. Roll each portion into a 1cm thick rope.
• Cut the rope into 2.5cm long pieces.
• If desired, roll each piece of gnocchi over the end of a fork to create ridges.
• Bring a deep saucepan with salted water to boil over high heat.
• Anything you are not going to eat right away you can freeze and boil up later.
• Working in batches, boil 8-10 gnocchi at a time. Once they start floating to the surface, let them cook for 30 seconds more then transfer them to a place and set aside.
• Meanwhile, once you have half of the gnocchi nearly cooked, in a medium shallow saucepan, melt over high heat 2 tbsp butter until just beginning to bubble.
• Add 1 tbsp chopped sage and half the cooked gnocchi to avoid overcrowding the pan.
• Saute for about 1 min per side until they are all lightly toasted and well coated with butter and sage. Set aside cooked gnocchi.
• Repeat with remaining gnocchi.
• Serve immediately with parmesan cheese for garnish.

Source: https://tasty.co/recipe/beet-gnocchi

Parisian Gnocchi (Egg, Milk & Flour)

Very light and fluffy!
Serves 8.

Ingredients:

• 300g Plain flour (00 bread flour if you have it), sifted
• 450g Whole Milk
• 100g Butter, plus more for searing
• 1 tsp Salt
• 1 tsp Black Pepper, freshly ground
• 0.5g Nutmeg, freshly grated
• 6 Eggs (about 300g)
• 300g Parmesan, freshly grated
• 2 tbsp Olive Oil
• 2 tbsp Butter
• Few pinches of salt
• 1 Lemon, quartered
• Handful of parsley leaves, chopped finely

Special Equipment:

• Piping bag
• Baking paper
• Baking sheet

Instructions:

• Place a large souppot on medium-high half full of water with a large pinch of salt.
• Meanwhile, prepare the gnocchi. In a small saucepot over medium heat, combine the butter and milk. Heat until just boiling and the butter is fully melted.
• Gradually add the sifted flour to the milk mixture, stirring vigorously with a wooden spoon. The mixture will start to ball up and pull cleanly away from the sides of the saucepot.
• Reduce heat and cook for an additional four minutes to cook the flour. Remove from heat and stir in salt, black pepper and nutmeg.
• In a separate large bowl, transfer the flour mixture and gradually add eggs, one at a time, while stirring quickly to smoothly incorporate the eggs.
• Then stir in the grated parmesan.
• Transfer the mixture in a piping bag, working in batches so that the piping bag doesn't become too big and difficult to handle.
• Line your countertop with baking paper. Twist to seal the piping bag and cut a centimeter off the tip to make 1.5cm diameter hole.
• Pipe the gnocchi along the baking paper. Then cut the gnocchi into 2cm long segments.
• Working in batches, place the gnocchi segments in the boiling salted water and cook for 2 mins until the gnocchi starts to float to the top. Remove the floating gnocchi and place on a lined baking sheet with the oil to prevent the gnocchi from sticking to one another.
• In a medium-sized flat saucepan, over high heat, melt butter until it starts to froth and then add the gnocchi to sear on all sides. Sear gnocchi as quickly as possible (30-40 seconds per side) to keep the insides soft.
• Remove from heat. Serve warm with a squeeze of lemon, a sprinkle of chopped parsley plus a little salt and pepper.

Ravioli (Spinach and Ricotta ; squash & Goat Cheese)

Ingredients:

(Spinach and Ricotta Filling)

• 2 tbsp Olive Oil
• 4 Cups Washed picked spinach
• 3 Cloves, garlic minced
• 1 small onion, finely diced
• 2 tbsp, chopped thyme
• Pinch of nutmeg
• 1 cup ricotta, drained well
• 1/4 cup Parmesan cheese, grated
• 1/4 cup of mozarella, grated
• Salt and pepper to taste

Ingredients:

(Squash and Goat Cheese Filling)

• 2 tbsp Olive Oil
• 1/2 Butternut squash, roasted (yielding approx 2-3 cups of squash puree)
• 3 Cloves, garlic minced
• 1 small onion, finely diced
• 2 tbsp, chopped thyme
• 1/2 cup Goat Cheese
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

• Use dough recipe and prepare this first.
• To make the filling, heat a large omelet pan over medium heat and add olive oil. Add the onion and garlic; saute until golden.
• For the spinach mixture: Add the spinach and nutmeg and wilt until a third of the original volume. Remove from heat. Cool and squeeze dry excess moisture. Add the thyme. Transfer to a large bowl.
• For the squash mixture: To roast the squash, halve a butternut squash lengthwise. Spoon out seeds, season with salt and fresh pepper and a drizzle of olive oil. Place cut side down on a parchment paper-lined baking tray and roast in a pre-heated 400F oven 30-40 minutes, or until tender.
• Scrape the tender flesh of the roasted squash into the onion-garlic mixture; add the thyme. Cook mixture until excess moisture is gone. Remove to a large bowl; cool slightly.
• Back to either mixture: Add the cheeses and fold into mixture. Check seasoning. Set aside.
• To make the ravioli, take 1/4 a recipe of the pasta dough and pass it through a pasta rolling machine. Start at the lowest setting and slowly work towards #6 or until you have a sheet that is 3" wide.
• Lay the sheet down on a floured table and place a teaspoon of mixture in two rows along the front, approx. 2" apart. Egg wash (mix an egg up and use a pastry brush to brush some of the raw egg onto the dough to make it stick together) between the spoonfuls of mixture.
• Fold the second half of the sheet pasta over the mixture and gently press down, squeezing as much air from each ravioli pocket as you can.
• Cut the ravioli into square pieces. Continue to make the rest of the ravioli and set aside. (Cover fresh pasta lovely with a towel to keep from drying out.)
• Bring a large pot of salted water to a boil and cook ravioli 3-5 mins, or until tender. Remove and serve with desired sauce.
• Serving size : Serves 4.

Cauliflower Crust Pizza

Serves 4
Prep & Cooking Time 1 hour + Overnight Resting

Ingredients:

• 650g Cauliflower
• 1 Egg, lightly whisked
• 2/3 Cup Parmesan, finely grated
• 80ml (1/3 Cup) Passata or Pureed Tomatoes
• 1/3 Cup (60g) Sicilian Green Olives, pitted and sliced
• 1 Chorizo, sliced
• 10 Fresh Thyme Sprigs

Instructions:

• Cut the cauliflower in rough pieces and steam in until very soft. Set aside to drain and cool.
• Process the cauliflower in a food processor until finely pureed.
• Place cauliflower on a sieve, over a bowl, pressing down to remove as much water as possible. Cover and let drip dry in the fridge overnight.
• Preheat oven to 230C and line a 30cm round pizza baking tray with baking paper.
• In a large bowl, combine the drained cauliflower with the egg and half the parmesan.
• Press cauliflower mixture around the base of the lined tray, leaving a border of 1-2 inches. The base should be 1/2-1 cm thick.
• Bake for 20 mins or until golden.
• Remove the tray from the oven, spread passata over the base and sprinkle with olives, chorizo, thyme and remaining parmesan.
• Bake pizza for 7 mins or until golden.

Vegetarian Lasagna

Ingredients:

• 1/2 Cup Olive Oil
• 1 Large Onion, Chopped
• 2 Garlic Cloves, Minced
• 2 Cups of Spinach, Chopped
• 2 Cups of Broccoli, Chopped
• 1 Cup Mushroom, Sliced
• 1 Large Can Tomatoes, Crushed
• 1 8oz Can Tomato Sauce
• 1/2 Cup Dry Red Wine
• 2 Medium Carrots, Shredded
• 1/4 Cup Chopped Parsley
• 2 tsp Oregano Leaves
• 1 tsp salt
• 1/4 tsp pepper
• 12-16 Lasagna Noodles
• Butter
• 2 Cups Ricotta Cheese
• 2 Cups Shredded Mozzarella Cheese
• 1 1/2 Cups Grated Parmensan Cheese

Instructions:

• Heat oil in a wide frying pan over medium heat.
• Add onion, garlic, spinach, broccoli, carrots and mushrooms. Cook stirring frequently for 15 mins.
• Add chopped tomatoes and their liquid, tomato sauce, wine, parsley, oregano, basil, salt, and pepper, bring to a boil.
• Cover, reduce heat, and simmer for about 30 mins.
• Uncover and continue cooking until sauce thickens. Set Aside.
• Spread 1/4 of the Sauce on the bottom of a buttered Casserole.
• Arrange 1/3 of the noodles in an even layer over sauce.
• Dot noodles with 1/3 of the ricotta cheese and distribute 1/3 of the mozzarella cheese evenly over the ricotta, then sprinkle with 1/4 of the parmesan cheese.
• Repeat this layering two more times. Spread remaining sauce evenly over the top and sprinkle remaining parmesan cheese on top.
• Bake uncovered in a 350 degree oven for 40-50 mins.

Mushroom & 5 Cheese Lasagna

Ingredients (Seasoned Mushrooms) :

• 35g Dried Porcini
• 400ml Warm Water
• 60g Unsalted Butter
• 1 tbsp Thyme Leaves
• 800g Mixed Mushrooms, brushed clean and sliced thickly
• 4 tbsp Flatleaf Parsley, chopped
• Pinch Salt
• Grind of Pepper

Ingredients (Porcini Bechamel Sauce) :

• 60g Unsalted Butter
• 1 Red Shallot, chopped
• 60g Flour, sifted
• 550ml Milk
• 1/2 tsp Salt
• 350ml-ish of the above Porcini Soaking Water
• 170g Gruyere, grated

Ingredients (Ricotta Mixture) :

• 375g Ricotta
• 1 Egg
• 3 tbsp of the above Bechamel Sauce
• 150g Feta, crumbled

Ingredients (Assembly) :

• 400g Lasagna Sheets
• 150g Mozzarella, grated
• 50g Parmesan, grated

Instructions:

• Preheat oven to 180C.
• Soak the dried porcini in 400ml of warm water for 5 mins.
• Reserving the soaking liquid for the bechamel sauce, remove the porcini, squeezing to remove all the liquid.
• In a large frying pan, melt 60g butter and then add the thyme, porcini and fresh mushrooms.
• Cook for four mins while stirring intermittently until mushrooms soften.
• Remove from the heat and stir in the parsley, salt and pepper. Set aside.
• Make the bechamel sauce next. In the same pot, over medium heat, add 60g butter and the chopped shallots.
• Cook for 5 minutes until the onion becomes translucent.
• Add the sifted flour and cook for 2 mins while stirring, turning the mixture into a paste.
• Slowly whisk in the milk, porcini soaking liquid and salt.
• Whisk until boiling then reduce heat to a simmer for about 10 mins, until the sauce thickens. Set aside.
• To make the ricotta mixture, take a large bowl and mix together ricotta and egg.
• Then fold in 3 tbsp of bechamel sauce and the crumbled feta. Set aside.
• Back to the bechamel sauce, now a bit less hot, stir in the grated gruyere.
• In a large ovenproof dish, spread a fifth of the bechamel sauce over the base.
• Cover the liquid base with a few lasagna sheets.
• Spread on top a quarter of the ricotta mixture, a quarter of the mushrooms and a quarter of the grated mozzarella.
• Repeat to form 3 more similar layers, finishing with a layer of pasta sheets topped with the bechamel sauce.
• Sprinkle parmesan on top.
• Cover and bake for 40 mins, until the mixture bubbles around the sides.
• Remove cover and cook for 10 mins until the parmesan turns golden.
• Remove from the oven and let it rest for 10 mins before serving.

Milanese Spinach Dumplings in Gorgonzola Sauce

Serves 4.

Ingredients:

Spinach Dumplings:

• 8 Oz. Fresh Spinach
• 3/4 Ricotta Cheese
• 1/2 Cup Unseasoned Dried Bread Crumbs
• 1 Egg, lightly beaten
• 1/4 Cup Freshly Grated Parmesan Cheese
• 2 tbs Finely Chopped Green Onions, Incl. Green Tops
• Pinch salt
• Dash Nutmeg
• Pinch Flour

Gorgonzola Sauce:

• 1 Cup Heavy Whipping Cream or Light Cream
• 1 Cup Crumbled Creamy Gorgonzola Cheese
• Salt and Pepper

• Grated Parmesan Cheese for Serving

Instructions:

DUMPLINGS:

• Wash the spinach very careful to remove any sand and discard tough stems.
• Cook the damp spinach in a saucepan on high heat, stirring frequently until the spinach wilts and turns bright green, about 5 mins.
• Drain in a colander, cool and squeeze out as much liquid as possible.
• Transfer to food processor and chop finely.
• Add the ricotta cheese, bread crumbs, egg, parmesan cheese, onion, salt and nutmeg to the spinach and mix well. Cover tightly and refrigerate for about 2 hours.
• Moisten hands. Using 2 teaspoons and hands to form dumpling. Roll the balls lighlty in flour to dust them, then arrange them on a tray lined with wax paper.
• Cover and refrigerate for about 30 mins.
• SAUCE: In a heavy-bottomed sauce pan, combine the cream and gorgonzola. Place over a medium heat, bring to a boil, stirring frequently. Reduce heat to low for 5 mins, stirring until slightly thickened and smooth. Add salt and pepper to taste. Keep warm.
• In a large pot, bring 16 Cups of Water to a boil, stir in a tsp of salt. Bring to a simmer.
• Drop in the dumplings a few at a time. Do not crowd the pan and keep heat at a simmer. Cook until the dumplings pop up to the survey about 2 mins. Cook for 2 more minutes. Remove the dumplings to a tray lined with paper toweling to drain well.
• To serve, divide the sauce evenly among warmed plates or shallow bowls. Top with the dumplings and sprinkle with additional cheese.

Aubergine & Ricotta Dumplings in Tomato Sauce

Prep 25 mins + Cook 2 hours = 1 hr 25 mins
Serves 4

Ingredients:

• 90g Fresh Breadcrumbs
• 4 Aubergines (1kg), diced into 2.5 cm cubes
• 75ml + 75ml Olive Oil
• Salt and pepper to taste
• 100g Ricotta
• 75g Parmesan, finely grated, plus extra to serve
• 2.5 tbsp Parsley Leaves, finely chopped
• 1 Whole Egg
• 1 Yolk
• 1.5 tbsp Flour
• 6 Garlic Cloves, peeled and crushed
• 4 tbsp Basil Leaves, roughly chopped
• 600g Can Crushed Tomatoes
• 1.5 tsp Tomato Paste
• 1.5 tsp Caster Sugar
• 1/4 tsp Chilli Flakes
• 3/4 tsp Paprika
• 2 tsp Fresh Oregano Leaves, finely chopped
• 45g Kalamata Olives, pitted and chopped roughly

Instructions:

• Heat the oven to 180C (150C with fan).
• On an oven tray, spread out the breadcrumbs and bake them for 12 mins, until lightly browned. Remove from the oven and leave to cool.
• Increase the heat to 240C (220C with fan).
• Toss the Aubergine cubes with 75ml oil, 1/2 tsp salt and a grind of pepper.
• On a deep lined baking tray, place the coated aubergine cubes and bake for 30 mins, tossing once halfway until golden brown.
• Remove from the heat and chop it all into a rough mash. Place in a large bowl.
• Mix in ricotta, parmesan, parsley, egg, extra yolk, flour, breadcrumbs, 2 garlic cloves minced, 2.5 tbsp basil, a pinch of salt and pepper.
• With lightly oiled hands, shape the mixture into 16 walnut-sized dumplings. Compress them a little so they don't fall apart easily.
• In a large frying pan, heat 2 tbsp oil, over medium-high heat.
• Fry the dumplings in 2-3 batches, for 3-4 mins each, turning until light brown all over. Transfer to a plate as you go.
• In the frying pan, heat the remaining 2 tbsp oil and remaining garlic until fragrant.
• Stir in the tomatoes, tomato paste, sugar, chilli, paprika, oregano, 1 tsp salt, and a grind of pepper.
• Cook stirring occasionally, for 8 mins until slightly thickened.
• Stir in 400ml water, bring to a simmer then lower the heat to medium and simmer for 10 mins.
• Add the dumplings and cook for 15 mins until cooked through.
• Remove from the heat and scatter olives, the last handful of basil and some extra parmesan.
• Serve warm.

Baked Polenta with Tomatoes, Aubergines, Peppers and Mozzarella (Vegetarian)

Serves 6-8

Ingredients:

• 1L Chicken Stock (with full salt)
• 250g Instant Polenta Grains
• 8 tbsp Extra Virgin Olive Oil
• 2 Red Onions, diced finely
• 2 Garlic Cloves, chopped
• 2 Red Capsicum, stems and seeds removed, cut into strips
• 1 Aubergine, stem removed, cut into strips
• 6 Tomatoes, cut into quarters
• Handful Oregano Leaves
• 250g Mozzarella, sliced
• 1 tbsp Chives, chopped finely
• 1 tsp Salt

Instructions:

• Line a baking tray with baking paper.
• In a large pot, bring 1L of chicken stock to the boil with 2 teaspoon of salt.
• Reduce the heat to medium and whisk in the polenta until it is very thick.
• Mix in 2 tbsp of the olive oil.
• Pour the mixture out into a prepared baking tray. Let cool until firm, then cut firm polenta into approximatly 25cm squares. Set aside on the countertop.
• Preheat oven to 180C.
• In a large frying pan, over medium-high, heat 3 tbsp olive oil. Add onions, until softened, then garlic.
• Add the red capsicum and aubergine pieces. Cook for another 2 mins, while stirring.
• Mix in the tomatoes, half the oregano and 4 tbsp water.
• Cover and cook for 7 mins, stirring twice.
• Season to taste. Then continue to cook until the liquid has reduced a little. Remove from heat.
• Place each polenta square on a tray, about 1 inch apart.
• Divide the vegetable mixture between the pieces of polenta and sprinkle mozzarella on top.
• Bake in the oven until the cheese begins to melt and colour, about 15 mins.
• When removed, sprinkle with olive oil, chopped chives, oregano leaves and a pinch of salt.

Mushroom and Tarragon Pies

Note : Intense mushroom flavour
Serves 4-6

Ingredients:

• 300ml Vegetable Stock or Chicken Stock
• 50g Dried Porcini Mushrooms
• 3 tbsp Olive Oil
• 45g Unsalted Butter
• 400g Small Shallot, chopped finely
• 200g Fresh Chestnut or Brown Mushrooms, chopped into small pieces
• 150g Fresh Shitaake Mushrooms, chopped into small pieces
• 150g Fresh Oyster Mushrooms, chopped into small pieces
• 150g Fresh Buna-shimeji Mushrooms, divided into small clusters
• 200g Creme Fraiche
• 2 tbsp White Wine or Pernod
• 15g Tarragon Leaves, chopped finely
• 15g Parsley Leaves, chopped finely
• 900g Puff Pastry
• 1 Egg, lightly beaten
• Salt and pepper

Instructions:

• In a small saucepan, bring stock to a simmer then remove from the heat. Add dried porcini mushrooms to soften.
• Separately, in a large saucepan, heat 1 tbsp of oil and a third of the butter. Once hot, add the shallots and cook on medium-high until softened, for about 10 mins. Transfer onions to a bowl and set aside.
• Add another tbsp of oil and half of the remaining butter to the pan and heat it up again. Over medium heat, add the chestnut and shiitake mushrooms without stirring for 1 min. Stir and then cook for another 2 mins before setting them aside with the shallots.
• Place the remaining tbsp of oil and butter to the empty pan and heat it all up once again. Add in the remaining mushrooms.
• Return other mushrooms and shallots into the pan. Add stock, softened porcini (discarding the liquid aside), 3/4 tsp salt and a dash of ground black pepper to taste.
• Simmer for 8 mins until the stock has reduced to a third. Reduce the heat to low, add the creme fraiche and continue to simmer for another 8 mins.
• When only about 2-3 tbsp of liquid remains, add the white wine, tarragon and parsley. Cook for 1 min more, then transfer to a separate bowl and set aside to cool.
• Preheat the oven to 220C.
• Split the pastry in two pieces. Working with one at a time, while the other remains covered in the fridge, flatten the first puff pastry piece until it forms a square just 3mm thick and return to the fridge for 10 mins to harden.
• Repeat with second piece of pastry until all remaining puff pastry has been used up.
• Then cut them into equal numbers of small ~8cm (the bottom) and medium ~10cm (the top) circles to make mini individual pies. Place back into the fridge for another 10 mins to chill.
• Line a baking tray with baking paper and place a small circle of puff pastry on the tray with ~2 tbsp of cooled mushroom mixture in the middle of the circle, leaving 2cm clear around the edge.
• Brush the edge of the small circle with a lightly beaten egg.
• Place the medium-sized circle over the mixture. Seal the two pieces of puff pastry together, removing as much air as possible from the inside of the pie.
• Using the tip of a fork, make "||||" lines all around the edge of the pie, only about 1 cm wide.
• Using the edge of a knife, make decorative "S" shapes from the center of the pie to the outer edge (without cutting through the dough), then repeating this "S" shape all around the pie.
• Return the pies to the fridge for 10mins and just before putting the in the oven, brush the top of the pie with the egg wash.
• Bake for approx. 35 mins or until golden on top and cooked on the bottom.
• Let rest for 10 mins and serve warm.

Beetroot & Goat's Cheese Jalousie Tart

Serves 6-8.

Ingredients:

• 2 Large Beetroots
• 2 Green Apples, coarsely grated
• 1/4 tsp Nutmeg, freshly grated
• 1/4 tsp Ground Cloves
• 2 Star Anise
• 100ml Red Wine Vinegar
• 50g Caster Sugar
• 3 Puff Pastry Sheets
• 150g Goat's Cheese
• 1 tbsp Thyme leaves
• 1 Egg, lightly beaten

Instructions:

• Line a small pan with baking paper. Add the beetroot. Cover with foil.
• Roast for 1 hour until tender. Remove from heat. Let cool.
• Remove the skins and grate coarsely.
• In a saucepan, over medium heat, combine the grated beetroot, grated apple, spices, vinegar and sugar. Bring to a simmer, while stirring to dissolve the sugar.
• Reduce the heat to medium-low, cover and cook for 1 hour until thickened.
• Remove the lid and cook for another 8-10 mins until all the liquid has evaporated.
• Remove from the heat and set aside for about 3-45 mins to let cool completely.
• Preheat oven to 180C.
• Line a 15cm x 35cm rectagular tart shaped baking tray with baking paper. Then roll out the puff pastry on on the lined tray (using about 2 sheets of pastry), leaving a 2cm border on all sides.
• Spread the beetroot mixture across the base of the puff pastry inside the tin.
• Scatter with crumbled goat's cheese and thyme leaves.
• Fold the 2cm puff pastry overhang over the mixture to give it a border.
• Roll out the last sheet of pastry so it is as long as the length of the baking tray. Use it to cover slightly over the border, pressing to seal the edges.
• Make a few decorative cuts in the top of the pastry to allow for steam to escape.
• Brush all the visible puff pastry with the egg wash made from the lightly beaten egg.
• Bake for 25-30 mins until puffed and golden.
• Serve warm.

Chinese Vegetarian San Choi Bau

Serves 6
Time : 20 mins Prep + 15 mins Cook

Ingredients:

• 2 tbsp Vegetable Oil
• 1 Brown Onion, diced finely
• 1 inch piece Ginger, diced finely or grated
• 2 Garlic Cloves, smashed and diced finely
• 1/2 Cup Red Lentils, rinsed under cold water until water runs clear (5-6 times)
• 230g Can of Water Chestnuts, diced
• 1 Carrot, diced
• 6 Shitaake Mushrooms, diced
• 1/2 Aubergine, diced (optional)
• 1 Cups Vegetable Stock
• 5 Green Onions, chopped
• 2 tbsp Shaoxing Cooking Wine
• 2 tbsp Soy Sauce
• 2 tbsp Oyster Sauce (or vegetarian version)
• 1 tbsp Caster Sugar
• 1/2 tsp Sesame Oil
• White Sesame seeds for garnish
• Hoisin sauce for garnish
• 1-2 Baby Gem Lettuce or 1 Iceberg Lettuce

Instructions:

• In a large saucepan over medium-heat, add 2 tbsp of oil.
• Add the onion, ginger and garlic. Cook until onion has softened.
• Add the lentils, water chestnuts, carrot, shitake mushrooms and stock. Simmer with the lid on for 5 mins stirring from time to time to prevent the mixture from sticking to the bottom of the pan.
• Meanwhile, start preparing the lettuce by cutting leaves into cup shapes. Rinse and set aside.
• Add green onions, aubergine (if using) and cook for 5 mins more. Remove lid.
• Add cooking wine, soy sauce, oyster sauce and caster sugar. Cook for 1-2 mins more to dissolve the sugar.
• Remove from heat and stir in the sesame oil.
• Take a lettuce cup and place a few tablespoons of the filling in the middle. Top with a drizzle of hoisin sauce and a sprinkle of sesame seeds.
• Place extra servings (remaining filling, lettuce cups, hoisin sauce, sesame seeds) on to the table.
• Serve the filling warm.

Tiktok Baked Feta Pasta

Prep Time 5 mins + Cook Time 40 mins = Total Time 45 mins
Serves 4.

Ingredients:

• 1 lb bowtie pasta
• 1/2 cup olive oil
• 2 boxes cherry tomatoes (around 20-25 oz)
• 1 block feta about 8 oz
• 4 cloves garlic finely chopped
• 2 pinches red pepper flakes
• 1 handful fresh basil leaves
• salt and pepper

Instructions:

• Preheat oven to 400. Add tomatoes, olive oil, and salt to a baking dish and toss.
• Place the block of feta in the middle and top with a splash more of olive oil plus a few pinches of red pepper flakes. Bake for 30 minutes.
• Meanwhile, prepare bowtie pasta al dente according to directions then strain -- being sure to save some pasta water for later on.
• After the 30 minutes has past, crank the heat up to 450 and bake for another 5-10 minutes or until the feta and tomatoes have browned.
• Remove the baking dish from the oven and IMMEDIATELY add the garlic and basil and stir. The residual heat from the tomatoes and olive oil will take the raw edge off the garlic.
• Now add in the strained al dente pasta and stir one more time. Season with salt and pepper to taste!
• (And if the sauce is dry, you can add 1/4 cup pasta water and stir to loosen the sauce!)

Source : TikTok-er

Spinach & Mascarpone Pasta

Serves 4

Ingredients:

• 400g pasta (spirals or penne)
• 225g bag of baby spinach
• 1 garlic clove
• 250g tub mascarpone
• juice of ½ large lemon
• 30g grated Parmesan, plus extra to serve
• 55g pine nuts , lightly toasted
• 1/2 Cup Sun Dried Tomatoes, in strips

Instructions:

• Boil the pasta until al dente.
• Meanwhile blend half the spinach with the garlic, mascarpone, lemon juice and parmesan until smooth.
• Drain the pasta thoroughly and return to the pot over a low heat.
• Add the spinach sauce, pine nuts, sun dried tomatoes and remaining spinach, until the spinach has just wilted.
• Season and serve with extra Parmesan sprinkled over.

Roast Tomato & Mascarpone Pasta Bake

Prep 15 mins + Cook 1hr 20 mins = 1hr 35 mins
Serves 6.

Ingredients:

• 1.5 Kg tomatoes, halved
• 2 tbsp Balsamic Vinegar
• 1 tsp Dried Oregano
• Pinch of Salt and Pepper
• 1 tbsp Olive Oil
• 1 Onion, quartered
• 3 Garlic Cloves, in skin + foil for roasting
• 250ml Vegetable or Chicken Stock
• 4 tbsp Mascarpone or Cream
• 1.5 cups Basil Leaves, chopped
• 500g Spiral or Penne Dried Pasta
• 125g Mozerella or Tasty Cheese, grated
• 50g Parmesan, grated (optional)

Instructions:

• Heat oven to 200C (180C with fan). Line a deep oven pan with baking paper.
• Place half the tomatoes, quartered onions, foil garlic bundles.
• Drizzle with the vinegar, oregano, salt, pepper, and olive oil.
• Roast for 1 hr until soft. Keep an eye on it to ensure it doesn't char too much.
• Meanwhile, half cook the pasta (less than al dente) following pack instructions. Drain and pour over cold water to stop them from cooking further.
• Place the stock in a large heatproof bowl.
• When the roast veggies are ready, tip them into the stock (removing the garlic from the foil and skins).
• Increase the oven heat to 220C (200C with fan).
• Add the mascarpone to the veggies & stock.
• With a stick blender, blitz it all until smooth.
• Add 1/2 the basil in the sauce. Taste the sauce and season with salt & pepper as needed.
• Mix the pasta into the sauce and pour it all into the baking dish.
• Cover with the half of the remaining basil leaves, then all the grated cheese and parmesan.
• Return to the hot oven for a few mins until bubbling and golden.
• Serve warm with a few fresh basil leaves and a grind of pepper.

Leek & Miso Pasta with Spicy Crumb

Ingredients:

• 50g Butter, diced
• 3 Leeks, white and pale green part only, thinly sliced
• 4 Garlic Cloves, finely chopped
• 125ml Dry White Wine
• 55g (1/4 cup) Shiro Miso Paste
• 300ml Cream
• 400g Dried Orecchiette

Ingredients (Spicy Togarashi Crumb) :

• 20g Butter, diced
• 2 tsp Sesame Oil
• 20g (1/2 cup) Panko Crumbs
• 40g Walnuts, finely chopped
• 1 tsp Shichimi Togarashi

Instructions:

• Prepare the togarashi crumbs by setting a large frying pan over medium heat. Add 20g butter and the oil.
• Once melted stir in panko and walnuts. Cook until golden, about 2 mins.
• Remove from the heat and stir in togarashi. Season to taste. Then transfer the mixture to a wide bowl to cool. Set aside.
• Wipe the large frying pan with a serviette and return the cleaned pan to medium heat.
• Melt 50g butter and stir in sliced leek and minced garlic.
• Cook for about 5-6 mins until the leek becomes translucent.
• Stir in the wine and bring to a simmer. Continue cooking for 2 more mins or so, until the wine has almost evaporated.
• Remove 1 cup of the leek mixture and set it aside.
• Add the miso and cream to the pan, stirring to combine.
• Bring the mixture to a simmer and season with pepper as desired (miso will prob make the mixture salty enough).
• Then remove the mixture from the heat and blend until smooth.
• Meanwhile, in a saucepan of boiling salted water, cook the pasta until almost al dente, for about 6-7 mins.
• Drain the pasta, reserving 125ml of the pasta water.
• Return the pasta to the pan with the blended leek mixture, the reserved leek mixture and the 125ml of pasta water.
• Bring it all to a quick simmer while stirring to coat the pasta.
• Serve hot, topped with the togarashi crumbs.

Source: https://www.gourmettraveller.com.au/recipes/fast-recipes/leek-miso-pasta-18620

Tagliatelle with Walnuts and Lemon (Vegetarian)

Serves 2

Ingredients:

• 60g Walnuts, roughly broken up
• 30g Unsalted Butter
• 10g Sage Leaves, finely shredded
• 1 Lemon, grated zest
• 3 tbsp Double Cream
• 300g Dried Tagliatelle
• 50g Parmesan, shaved or grated
• 15g Parsley, chopped
• 2 tbsp Lemon Juice
• Salt & Black Pepper

Instructions:

• Preheat the oven to 160C.
• Boil pasta in salted water until al dente. Drain, reserving a few tablespoons of the cooking water. Set aside.
• Toast the walnuts on a baking tray for 10-15 mins. Take them out before they get dark. Set aside.
• In a medium frying pan, over high heat, add the butter.
• Once the butter has melted and is starting to foam, fry the sage for 2 mins, until the butter starts to brown.
• Add the lemon zest, cream, pinch of salt and lots of cracked black pepper.
• Cook for just a few seconds to warm and thicken the sauce.
• Remove immediately from the heat and stir in 1-2 tbsp of the pasta cooking water.
• In a large bowl, toss the al dente pasta with the sauce, the roasted walnuts, parmesan, parsley and lemon juice.
• Serve warm immediately.

Saffron-Infused Tagliatelle with Spiced Butter

Serves 4-6

Ingredients (Pasta):

• 2 tsp Saffron Threads, threads broken down between your fingers into as small pieces as possible
• 4 tbsp Boiling Water
• 4 tbsp Olive Oil
• 4 Eggs
• 440g "00" Flour, sifted plus extra for rolling
• 1 tsp Ground Turmeric
• 80g Pine Nuts, toasted
• 4 tbsp Mint, leaves only, roughly chopped
• 4 tbsp Parsley, leaves only, roughly chopped

Ingredients (Spiced Butter):

• 200g Butter
• 4 tbsp Olive Oil
• 8 Shallots, finely chopped
• 1 tsp Ground Ginger
• 1 tsp Sweet Paprika
• 1 tsp Ground Coriander
• 1 tsp Ground Cinnamon
• 1/4 tsp Cayenne Pepper
• 1/2 tsp Ground Turmeric
• 1.5 tsp Salt
• 1/2 tsp Black Pepper

Instructions:

• In a small bowl, place the saffron with the boiled water. Leave to infuse for at least 10 minutes.
• After it has cooled, while whisking quickly until well mixed, add the oil and the eggs. Set aside.
• In the bowl of a food processor, combine the flour and turmeric.
• Gradually stir in the flour mixture into the saffron liquid until you have a crumbly dough.
• Add a little more oil or flour as needed, the dough should be between sticky and dry.
• Lightly dust your bench or board with flour, tip out the dough and knead it into a ball for a few minutes until the dough becomes silky smooth.
• Wrap the dough in clingfilm & chill for at least 30 minutes, or overnight.
• Divide the dough into two halves. Keep one well covered while working with the other.
• Roll one half into a thin rectangle.
• To start set the pasta machine to its widest setting and pass the dough through.
• Continue rolling the pasta, narrowing the setting by a notch every time, until you get to a lower setting. It should be about 2mm thick.
• Cut the pasta in to wide ribbons.
• Hang them to dry for at least 10 minutes.
• For the the spiced butter, place a frying pan over medium heat and add the butter and oil.
• Once hot, cook the shallots gently for about 10 minutes, until they soften and the butter turns slightly brown.
• Add all the spices, salt and black pepper. Remove from the heat and keep warm.
• To cook the pasta, bring a large pot of salted water to a boil. Cook the tagliatelle for 2 to 3 minutes, until just cooked with a bit of a bite in it still (al dente).
• Drain pasta and toss it into the spiced butter. Stir well to coat each ribbon.
• Divide the pasta among four plates, topping with toasted pine nuts and chopped herbs.

Source: https://www.theguardian.com/lifeandstyle/2008/jan/26/foodanddrink.recipe (Ottolenghi)

Eggplant Parmigiana

Serve 6-8
Prep Time 45 mins + Cook Time 50 mins

Ingredients:

• 1.5kg Eggplants
• 1/4 Cup Extra Virgin Olive Oil
• 1 Garlic Clove, chopped
• 1/2 Small Brown Onion, finely chopped
• 1.5kg Ripe Tomatoes, diced
• 1 Small Bunch Basil, 1 sprig reserved, remaining leaves picked and chopped roughly
• Vegetable Oil, for shallow frying
• Oil Spray or Butter for greasing
• 400g Mozarella, grated
• 200g Parmesan, finely grated

Instructions:

• Cut the eggplant lengthways in 5mm thick slices, removing the skin.
• Sprinkle heavily with salt and place upright in a colander set over the sink.
• Let sit for 1 hour to drain the juices. Then rinse under cold water and pat dry with paper towels.
• Meanwhile, in a large frying pan, heat olive oil over medum heat and add the garlic stirring until starting to become golden.
• Discard the garlic and add the onion. Cook until softened for about 3 mins.
• Add the tomato, the reserved sprig of basil, plus salt and pepper. Cook for 10-12 mins to thicken. Set aside.
• Preheat oven to 180C and lightly grease a large baking dish (20 x 30 cm).
• Then in a large and deep frying pan, add the vegetable oil, enough for it to be 2-3 cm deep, and heat oil over medium-high to 180C.
• Cook the eggplant slices in batches, about 2 mins on each side or until golden. Transfer fried slices to a plate lined with paper towels to drain the oil.
• Add some of the tomato mixture in the base of the baking dish.
• Cover with a layer of fried eggplant, add some tomato mixture and then top with mozarella and parmesan. Cover with more tomato sauce and some chopped basil.
• Repeat with remaining ingredients, finishing with a layer of tomato sauce and then parmesan.
• Bake for 20-25 mins or until golden. Set aside to cool for 10 mins. Serve while still warm.

Mini Eggplant Moussakas in the Shell

Serves 2 (Two halves per person).

Ingredients:

• 2 Medium Eggplants, halved vertically
• 1 tbsp Olive Oil
• 1 Brown Onion, finely chopped
• 2 Cloves Garlic, peeled, crushed and minced
• 350g Lamb Mince
• 400g Diced Tomatoes
• 1/3 Cup Water
• 2 tbsp Tomato Paste
• 1 tbsp Rosemary, chopped finely
• 1 tsp Dried Oregano
• 1/3 Cup Flat-Leafed Parsley, chopped

Ingredients (Cheese Topping):

• 200g Ricotta
• 1/3 Cup Milk
• 1 Egg
• 1/2 Cup Parmesan Cheese, finely grated
• 1/4 Cup Cheddar Cheese, grated

Instructions:

• Preheat oven to 180C.
• Lightly grease a large baking dish (large enough to fit the 4 halves).
• Place the 4 halves in the baking dish, skin side down. Loosely top with a sheet of foil and bake for 20 mins to soften the eggplant.
• With a spoon or knife, remove the inside of the eggplant, leaving a 2cm thick border. Set aside eggplant half shells.
• Roughly chop the extracted eggplant flesh. Set aside.
• In a large frying pan, on medium-high, add oil and, when hot, cook onion and garlic for 5 mins until onion is tender.
• Add lamb mince and cook for 5 mins or so until brown. Breakdown any lumps.
• Stir in tomato paste, rosemary, oregano and chopped eggplant. Cook for 2 mins.
• Then add in the diced tomatoes and water. Bring to a boil and then reduce to a low simmer for 10-15 mins until thickened.
• Season to taste. Remove from heat once done. Stir in chopped parsley.
• In the interim, to make the topping, combine, in a large bowl, the ricotta, milk and egg.
• Add half the parmesan and cheddar cheeses.
• In the large baking dish, place the 4 eggplant shells. Spoon meat mixture, then cover with the topping and sprinkle with remaining combined parmesan and cheddar cheeses.
• Bake for 20-25 mins until eggplant is tender and topping is golden.

Italian Cheese Stuffed Shells

Serves 8.

Ingredients:

Tomato Sauce & Pasta:

• 1 tbs Olive Oil
• 1/2 Cup Onion, Chopped
• 1/2 Cup Celery, Chopped
• 3 Garlic Cloves, Minced
• 1 Can 24oz or 680 ml of Pasta Sauce
• 2 tbs Worcestershire Sauce
• Pinch of Hot Pepper Flakes
• 1 Box of Jumbo Pasta Shells

Cheese Filling:

• 2 Pkgs (500 g each) of Pressed Cottage Cheese
• 2 Eggs
• 1/3 Cup Chopped Walnuts
• 1 Cup Shredded Mozzarella Cheese
• 1 Cup Shredded Asiago Cheese
• 1/2 Cup Grated Parmesan Cheese
• 2 tsp Chopped Fresh Parsley
• 2 tsp Chopped Fresh Basil
• 1/2 tsp each Salt and Pepper

Instructions:

• In large saucepan, heat oil over medium heat.
• Add onion, celery, and garlic. Cook 3 mins or until softened.
• Add tomatoes, pasta sauce, Worcestshire sauce and hot pepper flakes. Bring to a boil.
• Reduce heat to medium-low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook pasta 18 to 20 mins or until tender. Refresh in cold water and drain.
• In another large bowl, combine cottage cheese, eggs, walnuts, mozzarella, asiago, parsley, basil, salt and pepper.
• Spread 1 cup of tomato sauce in the bottom of each of 13 x 9 inch (3L) baking dishes.
• Stuff each shell with 3 tbs of cheese filling. Divide the stuffed shells between the 2 dishes. Pour the remaining tomato sauce evenly and equally over the shells. Sprinkle each dish with 1/4 cup Parmesan.
• Bake at 350 F for 30 mins, or until heated through.

Pizza Dough

Makes 2 Large Pizzas

Ingredients:

• 375ml (1.5 cups) Warm Water
• 1 sachet (7g) dried yeast
• Pinch of Caster Sugar
• 600 g of Plain Flour
• 1 tsp Salt
• 60ml (1/4 cup) Olive Oil + extra for brushing

Instructions:

• In a small bowl, combine water, yeast and sugar. Set aside for 5 mins until foamy.
• In a large bowl, combine the flour and salt. Make a well in the centre.
• Add the yeast mixture and oil into the well. Mix the dough at first with a spatula then use hands to bring the dough together in the bowl.
• Brush a large bowl lightly with oil (or use an oil spray).
• Turn the dough out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
• Place dough in the prepared bowl and turn to coat the dough in oil.
• Cover with plastic wrap and set aside in a warm draft-free place to rise for 30 mins or until dough doubles in size.
• Cut the dough into two and roll each piece out into a round shape put on a pizza tray and put on toppings of your choice. Use baking paper or sprinkle a little bit of polenta onto a pizza tray so the dough won't stick to it.

Risotto with Parmesan

Makes 8 first course, or 4 main course servings

Ingredients:

• 2 Cups Short-Grain Arborio White Rice
• 7 Cups Brown or Veggie Stock
• 1/4 Cup Unsalted Butter
• 2/3 Cup Finely Chopped Onion
• 1 1/2 tsp Minced Garlic
• 1/2 Cup Dry White Wine
• 1 Cup Freshly Grated Parmegiano-Reggiano
• 2 tbsp Oregano or Basil
• Salt
• Black Pepper

Instructions:

• Wash and drain the rice until water is clear.
• In a saucepan, bring the stock to boil and reduce to a simmer.
• In a heavy, deep saute saute pan, melt the butter over medium-high heat. Add onion and cook until soft but not browned. Add the garlic and drained rice. Stir until all the rice is coated.
• Add the wine and cook, stirring constantly, until the wine has evaporated. Add 1/2 cup of the simmering stock or broth, adjusting the heat under the rice if the liquid is evaporating too quickly. Keep the rice at a simmer and stir almost continuously, scrapping the bottom until the liquid has been absorbed.
• Continue to add the stock, 1/2 cup at a time and continue to stir the rice until it is ready al dente (tender but firm to the bite).
• When the rice is done, add the cheese and oregano, and stir for 2 minutes. Season to taste with salt and pepper.
• Variation: Reduce parmesan to 3/4 cup and add 1 tbsp of lemon juice, plus 2 tbsp of finely grated lemon rind.

Note: Risotto turns glutinous if held for too long. So best to serve it immediately. Proper risotto should form a soft and creamy mound on the plate - it should not be runny or sticky or stiff.

Shitaake Mushroom and Kale Risotto

Serves 6-8

Ingredients:

• 6 Cups Vegetable Stock
• 2 Cups Shitaake Mushrooms, sliced
• 1 Bunch Kale, stems removed, leaves chopped
• 1 Large Shallot, chopped finely
• 50g Butter
• 1/2 tsp Salt
• 1.5 Cups Arborio Rice
• 3/4 Cup Dry White Wine or Brandy
• 3/4 Cup Parmesan Cheese, grated
• 1/2 tsp Salt
• Fresh Ground Pepper

Instructions:

• Place stock in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
• In a large soup pot, melt butter over medium-high heat.
• Then add the shallot, mushrooms, kale and 1/2 tsp salt.
• Reduce heat to medium and cook, stirring, until shallots are soft and translucent for about 3 mins.
• Add the rice and stir to coat, cooking for 2 more minutes.
• Increase heat to medium-high and add the wine, stirring, until it is all absorbed.
• Now add 1 ladle of the stock. Stir frequently until the broth has been absorbed. Continue with remaining stock, one ladle at a time, waiting for the mixture to absorb it before adding in the next ladle.
• This will take about 20 mins and rice should be cooked al dente by the end (you may not need all the stock).
• Stir in the parmesan cheese until well-combined then cover the soup pot and remove from the heat. Season to taste with salt and pepper.
• Serve topped with parmesan cheese.

Buckwheat Risotto with Mushroom & Sage

Prep 10 mins + Cook 50 mins = 1 hr
Serves 4

Ingredients:

• 2 + 2 + 1 tbsp Olive Oil
• 200g Sliced Mushrooms
• 1 Onion, diced finely
• 3 Garlic Cloves, crushed and minced
• 2 tbsp Sage Leaves, chopped
• 300g (1.5 Cups) Buckwheat
• 1 Cup (250ml) Dry White Wine
• 5 Cups Vegetable or Chicken Stock
• 1 Cup (80g) Parmesan, grated
• 1/3 Cup Toasted Flaked Almonds

Instructions:

• In a large saucepan, over high heat, add 2 tbsp of olive oil and once hot, the mushrooms. Cook, tossing, for 10 mins until golden. Remove from the pan and set aside.
• Heat 2 tbsp olive oil in the same pan and once hot again, cook onion until translucent.
• Add the buckwheat, stirring to coat it with the oil and onions.
• Add wine, stirring, and cook for another min.
• Add stock and bring the mixture to boil. Reduce heat to low and simmer, uncovered, for 30 mins until buckwheat is tender.
• Stir in mushroom and parmesan. Season to taste.
• In a separate small frying pan, heat oil until very hot and then cook sage leaves until crisp. Drain on paper towels.
• Serve risotto topped with crisp sage and toasted almonds.

Swiss Neuchatel Cheese Fondue (You've never had so much delicious cheese at once!)

Suggested Sides: Brocoli, Cauliflower, and Mushrooms also make wonderful alternatives or additions to bread.

Ingredients:

• 8 cups (300 g) of freshly shredded emmentaler cheese ("swiss cheese")
• 6 cups (250 g) of freshly shredded gruyete cheese
• 3 cups (125 g) of freshly shredded monterey jack cheese
• 2 cloves of garlic
• 3 tablespoons of unsalted butter
• 3 tablespoons of cornstarch
• Pinch of nutmeg, salt and freshly ground black pepper
• 1 cup of kirsch (kirchwasser, distilled cherries - purchase at the liquor store)
• 2 cups of dry white wine for the recipee, and 1 1/2 bottles of white wine to serve with the meal
• 2 medium sized breads (italian or french) - cut into bite-sized cubes

Instructions:

• Melt butter in a large sauce pan, cook onions until tender, but not browned
• Stir in flour and cook for 3 minutes
• Whisk in stock and broccoli. Bring to a boil
• Reduce heat and let simmer for 15-20 minutes
• Puree mixture in a blender, return to medium heat
• Add pepper, salt, milk, cheese, and tabasco
• Let simmer at low-medium heat
• Serve with a dash of grated cheese and parsley to garnish

Swiss Cheese & Bread Gratin (Ramequin)

Serves 6-8.

Ingredients:

• 350g Thick Bread Slices
• 2 tbsp Butter
• 100ml White Wine
• 3 Eggs
• 300ml Milk
• 250g Cheddar, grated
• 1 tsp Salt
• 1/2 tsp Ground Black Pepper
• 200ml Pure Cream

Instructions:

• Preheat oven to 250C.
• Butter bread slices.
• Line a baking sheet with parchment paper. Place buttered bread slices on the baking sheet.
• Bake for 5-10 mins at 250C. Remove toasted bread.
• Reduce oven heat to 200C.
• In a baking dish, layer the toasted bread slices partly overtop each other until the base of the pan is covered.
• Sprinkle the wine over the layered toasted bread.
• In a bowl, combine eggs, grated cheese, salt, black pepper until well mixed.
• Then stir milk, and then cream in the bowl.
• Pour the cream mixture over the toasted bread, being careful not to disrupt their placement.
• Bake for 20 mins until golden, caramelized and bubbly.
• Suggested drink accompaniements are white wine or black the to help digest the cheeses and dairy.

Korean Kimchi Fried Rice

Serves 6-8 Prep Time 10 mins + Cook Time 20 mins

Ingredients:

• 1.5 Cups Kimchi
• 1 tbsp Vegetable Oil
• 1 tbsp Sesame Oil
• 1 tbsp Gochujang (Korean chilli bean paste)
• 4 Cups Cooked Jasmine or Short Grain Rice
• 3 Spring Onions, finely sliced
• 1 tsp Salt
• 1 tbsp Toasted Sesame Seeds
• 4 Small Sheets Korean Nori, crumbled

Instructions:

• Squeeze juices out of kimchi, reserving liquid. Slice drained kimchi finely.
• Heat a wok, over medium-high heat, and add the vegetable oil and sesame oil.
• Add the kimchi to the wok and toss frequently until very fragrant.
• Blend in the gochujang and cook for a minute, stirring, until fragrant.
• Add the cooked rice, pressing it on the wok's sides to separate and fry the grains. Mix in the reserved kimchi juice, spring onions and salt.
• Continue cooking, allowing the rice to cook against the sides of the wok.
• Serve topped with sesame seeds and crumbled korean nori.

Cambodian Crispy Rice Flour Crepes

Serves 6.

Ingredients:

BATTER

• 1 1/2 Cups Fresh Coconut Milk
• 2 Eggs
• 1 Cup Rice Flour
• 1/2 tsp Sugar
• 1/2 tsp Salt
• 1 tsp Ground Turmeric

FILLING

• 4 tbs Canola
• 2 Cups Thinly Sliced Shallot
• 2 tbs Minced Garlic
• 4 Cups Thinly Sliced Mushrooms
• 3 Cups Thinly Shredded Cabbage, preferably napa or another asian variety
• 1/2 Cup Grated Coconut
• 1 Cup Fresh Cilantro Leaves
• 2 tbs Fish Sauce
• 4 Cups Bean Sprouts

Asian Chili Sauce, to serve

Instructions:

• BATTER: To make the batter, in a bowl or blender, combine all of the batter ingredients and whisk or blend until smooth. Refrigerate. Stir well to blend just before cooking: if the mixture becomes too thick to pour easily, thin with a little water or coconut milk to the consistency of heavy cream.
• FILLING: Place a wok or large sauce pan over high heat. When the pan is hot, add 2 tsp oil and swirl to coat the pan. When the oil is hot but not yet smoking, stir fry the shallot and garlic for about 1 min.
• Add the mushrooms and stir fry until they are tender, about 3 mins. Transfer to a bowl and set aside. Return the pan to to the heat and add the remaining 2 tbs oil. Stirfry cabbage and coconut until the cabbage wilts - 2 mins. Return the mushroom mixture to the pan. Add the cilantro, fish sauce, and pepper to taste and stirfry until heated through, about 1 min. Remove from the heat and stir in the bean sprouts. Set aside.
• Preheat an oven to 200 degrees if serving all of the crepesat one time.
• To cook the crepes, in an 8" nonstick skillet. Pour in 2 tbs oil and place over medium-high heat. When the oil is hot but not yet smoking using a measuring cup, pour in 1/3 cup of the crepe batter and quickly tilt and rotate the pan to spread the batter to form a thin pancake. Cook until brown and crispy at the bottom, 3-5 mins. Using a wide spatula, lift the crepe from the pan and drain off as much oil as possible, then transfer the crepe to a cutting board. Spoon about 3/4 Cup of the filling mixture and fold the other half of the crepe over the filling. Keep warm by placing them on a baking sheet in the oven. Make 5 more crepes.
• To serve, garnish with cilantro.

Spinach & Ricotta Pie

Ready in 1 hour.

Ingredients:

• 2 Bunches of Spinach, washed and roughly chopped up.
• 1 large Onion, Sliced
• 2 Cloves Garlic, Chopped
• 350g Ricotta
• 2 Eggs
• 3 Puff Pastry Sheets
• 1 tbsp Milk
• Olive Oil to grease pie dish

Instructions:

• Preheat oven to 200C (Convection oven heat level).
• Saute sliced onion and chopped garlic in frying pan.
• Add the spinach until tender.
• Separately, blend ricotta and eggs in a bowl.
• Add spinach mixture to ricotta mixture. Stir thoroughly and set aside.
• Spray pie dish with olive oil. Line pie dish with 1.5 pastry sheets.
• Add spinach & ricotta mixture to the pie dish.
• Use the rest of the pastry sheets to put a lid on the pie and decorate it.
• Brush pastry top with milk using a pastry brush.
• Put into oven at 200 degrees C for 45 mins.
• Once cooked let pie rest for 5 mins before serving.

Potato & Cherry Tomato Tarte Tatin

Serves 4

Ingredients:

• 200g Cherry Tomatoes (or semi-dried tomatoes if you want to skip the tomato roasting)
• 2 tbsp Olive Oil, plus extra for drizzling over the tomatoes
• 500g Baby Potatoes (skins on)
• 1 Large Onion
• 40g Sugar
• 10g Butter
• 3 Sprigs of Oregano, leaves picked
• 1 Sheet of Puff Pastry
• 150g Goat's Cheese, sliced (optional)
• Salt and pepper to taste

Instructions:

• To roast the tomatoes, preheat the oven to 130C. Cut the tomatoes in half and place them skin-side down on a baking paper lined oven tray. Drizzle olive oil over the tomatoes and sprinkle with salt & pepper to taste. Roast in the oven for 45 mins.
• Meanwhile, boil the potatoes in salted water for 25 mins. Drain and let cool.
• Trim off the top and bottom of the potatoes, then cut into 2cm thick slices.
• In a medium-sized frying pan, saute the chopped onion and a pinch of salt for 10 mins, until lightly browned. Remove from the heat. Set aside.
• Grease a large casserole dish and line the bottom with a circle of baking paper to cover the base.
• In a small saucepan, cook the sugar and butter on a high heat, stirring constantly with a wooden spoon, until you get a brown caramel.
• Pour the caramel carefully and evenly across the base of the lined casserole dish. Tilt the dish so that the mixture spreads further evenly across the bottom.
• Sprinkle the caramel with the oregano leaves.
• Then lay the potato slices close next to each other on top of the caramel.
• Preheat the oven to 200C.
• Carefully, press tomatoes and onions in between the gaps between the potato slices.
• Sprinkle generously with salt and pepper. Then break up the goat's cheese pieces across the top of the potatoes.
• Roll out the puff pastry sheet to match the size of the casserole dish. Cut around the pastry to match the shape, just slightly bigger (1cm wider all around).
• Lay the pastry sheet over top, carefully tucking in the extra pastry across the edges on the inside of the tin and around the potatoes.
• Bake the tart at 200C for 25 mins, then reduce the temperature to 180C and continue baking for 15 mins, until the pastry is cooked through.
• Remove from the oven and let cool for just 2 minutes. Place a plate over the hot dish and quickly turn the hot dish upside down so that the tart falls onto the plate. Set the now-empty hot dish aside.
• Serve the savoury tarte tatin warm.

Mushroom Tarte Tatin

Serves 4-6

Ingredients:

• 40g Unsalted Butter
• 1 tbsp Olive Oil
• 500g Mixed Mushrooms
• 1/2 Cup White Wine
• 1/2 Cup Chicken or Vegetable Stock
• 1 Garlic Clove, crushed and minced
• 1 tsp Chopped Thyme Leaves + extra sprigs to decorate
• 1 Sheet Frozen Puff Pastry
• Creme Fraiche, to serve (optional)

Instructions:

• Preheat the oven to 200C
• In a medium-sized ovenproof frying pan, over medium heat, combine butter and oil.
• Add the mushroom and a pinch of salt, then cook for 3-4 mins until softened.
• Cook, stirring occasionally, until the mushrooms are tender and all the liquid has been absorbed.
• Add the white wine and let the mushrooms absorb the liquid.
• Then add the stock and once again let the mushrooms absorb that liquid
• Add the garlic and thyme.
• Season with salt and pepper, then remove the pan from the heat and allow to cool slightly.
• Roll out the puff pastry if needed - it needs to be slightly bigger than the frying pan.
• Place pastry over the pan, tucking in the corners and sides between the mushrooms and the sides of the pan.
• Place pan in the oven and bake for 20-25 mins until the pastry is puffed and golden.
• Rest for 5 mins before inverting the pan onto a serving plate.
• Garnish with fresh sprigs of thyme. Serve warm with creme fraiche (optional).

Pear & Shallots Tarte Tatin

Serves 6-8.

Ingredients:

• 2-3 Packham Pears
• 100g Butter
• 2 tbsp Olive Oil
• 50g Caster Sugar
• 5 Cardamom Pods
• 2 Star Anise
• 6 Sprigs Thyme + extra for garnish
• 4 Small Golden Shallots, diced
• 2 tbsp Brandy
• 1 Sheet Puff Pastry
• 100g Goat's Curd

Instructions:

• Preheat oven to 200C.
• In an oven-proof frying pan, over medium heat, combine the butter, oil, sugar, cardamom, star anise and thyme. Cook until it begins to bubble.
• Meanwhile, cut the pears in half, then peel, core and slice the pear halves.
• Add the pear slices and shallots to the pan and gently cook them for 10-15 mins, tossing occasionally until they are caramelised and the liquid has mostly evaporated.
• Add brandy and light a flame. Remove from heat and wait for the flame to extinguish.
• Arrange the pears in a decorative pattern in the pan.
• Top the pear mixture with a sheet of puff pastry, tucking in the edges around the sides. Prick the pastry with a fork a few times.
• Place frying pan in the oven and bake for 15 mins, then reduce the oven to 180C and bake for a further 15 mins until the pastry is flaky and golden. (If the pastry starts to burn, loosely place a sheet of foil over top.)
• Remove the pan from the oven and let cool slightly for 5-10 mins.
• Place a serving tray over top and, while wearing oven gloves, carefully flip the frying pan upside down.
• Garnish with dollops of goats curd and extra thyme leaves.

Sweet & Sour Beetroot Tarte Tatin with Whipped Ricotta

Serves 4 as a main, 6 as a side.

Ingredients (Tarte Tatin):

• 12 Baby Beetroots (or 8 Medium sized ones), small leaves reserved
• 2 tsp Fresh Thyme leaves
• 2 tbsp Olive Oil
• 40g Unsalted Butter
• 2 tbsp Soft Brown Sugar
• 1/2 Cup (60ml) Balsamic Vinegar
• 1 Puff Pastry sheet, thawed and corners cut to make a circle

Ingredients (Whipped Ricotta):

• 250g Ricotta, drained
• 1/4 Cup (60ml) Thickened Cream
• 1 tsp Fresh Thyme leaves
• 20g Parmesan, finely grated
• Zest of 1/2 Lemon, finely grated

Instructions:

• Preheat oven to 220C.
• Place beetroots with skins, thyme leaves and olive oil on top of two crossed sheets of foil.
• Fold over the foil overtop to make a sealed foil parcel for the oven.
• Roast 35-40 mins until tender.
• Meanwhile, make the whipped ricotta by combining, in a medium-sized bowl, all the whipped ricotta ingredients until smooth. Place in the fridge to chill.
• Once the beetroot is tender, open the parcel and let it cool down to the touch.
• Reduce the oven temperature to 180C.
• Then while still warm, peel away the skin and halve each beetroot. If using medium sized beetroot, you'll need to cut the beetroot in smaller pieces.
• In a 20cm oven proof pan, over medium heat, add butter, sugar and vinegar.
• Cook until the sugar has dissolved and thickened, for 1-2 mins.
• Place beetroot cut sized down across the pan in the syrup. Cook for 5 mins.
• Top with puff pastry round, tucking it into the edges to fit around the beetroot filling.
• Bake for 20-25 mins, until the pastry is cooked through and golden. (Note: Sometimes the pastry is golden before it is cooked through. In this case, top it with foil and give it a bit more time baking.)
• Remove from the oven and let it rest for 5 mins. Then flip it over onto a serving plate.
• Serve the tarte tatin with some small beetroot leaves and a dollop of whipped ricotta.

https://www.delicious.com.au/recipes/roasted-beetroot-tart-whipped-ricotta/ogtvPEDL?r=recipes/collections/bguu2ln6

Saag Paneer : Spinach w Indian Cheese

Delicious! Takes 1.5 hours to prepare and cook.

Ingredients:

• 1 tsp Turmeric
• 1/2 tsp Cayenne
• Kosher Salt
• 3 tbsp + 1.5 tbsp Vegetable Oil
• 12 ounces Indian Paneer Cheese, cut into 1" cubes
• 1 (16-ounce package) frozen chopped spinach (fresh spinach can be used as an alternative)
• 1 medium white onion, finely chopped
• 1 one-inch piece ginger, peeled and minced (about 1 tbsp)
• 4 Cloved Garlic, minced
• 1 Large Green Serrano Chilli, finely chopped (seeds removed if you don't like it too spicy)
• 1/2 tsp Garam Marsala
• 2 tsp Ground Cumin
• 1/2 Cup Plain Yogurt, stirred until smooth

Instructions:

• In a large bowl, whisk together the turmeric, cayenne, 1 tsp salt and 3 tbsp oil.
• Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes. Let the cubes marinate while you get the rest of your ingredients together and prepped.
• Prepare the spinach (thaw if frozen). Puree in a food processor until smooth.
• Place a large non-stick skillet over medium heat, and add the paneer as the pan warms. Toss paneer around within the pan after every few mins, until paneer starts to brown. Take out paneer of the pan and set aside on a plate.
• Add the remaining 1.5 tbsp oil to the pan. Heat up and after a minute or so, add onions, ginger, garlic and chilli.
• Now - and this part is critical - saute the mixture until it's evenly toffee-coloured, which should take about 15mins without burning it. If you feel the mixture if drying out or burning, add a couple of tbsp of water.
• Add the garam marsala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning.
• Cook, stirring often, until the raw scent of the spices cook out, and it all smells more blended, 3-5 mins.
• Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water. Stir, and cook for about 5 mins with the lid off.
• Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer.
• Turn the heat back on, cover and cook until everything is warmed through, about 5 mins more.

Palak Spinach Tofu

Prep 30 mins + Cook 50 mins = Total 1.5 hours
Serves 4.

Ingredients:

• 450g Firm Tofu, patted dry and cut into 1cm cubes
• 500g Baby Spinach
• 20g Coriander Leaves, roughly chopped
• 75ml Olive Oil
• 1 Onion, finaly chopped
• 6 Garlic Cloves, crushed and minced
• 40g Fresh Ginger, grated
• 1 Long Green Chilli, chopped finely
• 2 Tomatoes, finely chopped
• 1 tbsp Coriander Seeds, toasted and ground
• 1 tbsp Cumin Seeds, toasted only
• 1/4 tsp Ground Turmeric
• 1 tbsp Dried Fenugreek Leaves (optional)
• 1/4 tsp Aleppo Chilli (optional)
• Salt
• Rice, to serve
• Fried Shallots, to serve as garnish

Instructions:

• In a large heatproof bowl, dissolve a tbsp salt in 700ml just boiled water.
• Add the tofu cubes and leave them to soak for 20 mins to give the tofu a bit more flavour.
• Drain the tofu and set aside.
• Meanwhile, over med-high heat, bring a large deep saucepan of water to boil.
• Add the spinach and using a spatula, press it down into the water to blanch it for about 45 secs until it just starts to wilt.
• Drain the spinach into a sieve and then gently run cold water overtop to stop the spinach from cooking, until the spinach is cool to the touch.
• Set the spinach aside to drain naturally for just 10 mins.
• Without squeezing any water out, transfer the spinach to a food processor, along with the coriander leaves, and blend to a smooth paste.
• Transfer the mixture to a bowl and set aside.
• Put 300ml water into the food processor and blend to extract any remaining spinach. Set aside blender with the 300ml spinach water to be used later in this recipe.
• In a large frying pan, on medium-high, heat 3 tbsp oil and once hot, add the chopped onion.
• Fry the onion for about 10 mins until soft and golden.
• Add the chopped garlic, ginger and chilli.
• Cook, stirring, for 4 mins more until fragrant and browned.
• Set aside about a third of this onion mixture.
• Add to the frying pan, the chopped tomatoes, the dried fenugreek leaves, the turmeric, a pinch of salt and 2/3rds of the ground cumin and coriander seeds.
• Cook while stirring, until the tomatoes have completely broken down, about 4 more mins.
• Then stir in the spinach mixture, the 300ml spinach water, the tofu, a tsp salt and grind of pepper.
• Bring it all to a gentle simmer and cook for 7 mins, stirring occasionally until the tofu has warmed through and the sauce is smooth.
• Meanwhile, add the remaining 1/3rd of the cumin and coriander seed to the reserved onion mixture. Stir in 2 tbsp oil.
• Transfer the curry to a serving platter.
• Sprinkle with the onion mixture across, the aleppo chilli, and then the fried shallots. Serve hot.

Source : https://www.theguardian.com/food/2019/dec/28/recipes-new-year-gatherings-yotam-ottolenghi-shareable-dishes

Mughlai Curry with Paneer Koftas

Serves 6.

Ingredients (Curry Sauce) :

• 2 tbsp Coconut Oil
• 3/4 tsp Garlic, crushed
• 3/4 tsp Fresh Ginger, finely grated
• 1 tsp Sugar
• 1/4 tsp Ground Turmeric
• 1 tsp Garam Masala
• 2 tsp Dried Fenugreek Leaves (optional)
• 250ml Coconut Cream
• Coriander Leaves, to garnish

Ingredients (Paneer Kofta) :

• 350g Paneer, crumbled
• 230g Floury Potatoes, boiled and mashed
• 60g Mix of Unsalted Cashews, Almonds, Pistachios and/or Sultanas, chopped
• 1 Long Green Chilli, chopped finely
• 3cm Fresh Ginger, grated
• 1/4 tsp Ground Turmeric
• 1/2 tsp Garam Masala
• Pinch Salt, to taste
• 1/2 cup Flour, sifted
• 1/2 cup Cornflour
• 1 Egg
• 1L Vegetable Oil for deep frying

Ingredients (Onion Paste) :

• 40g Blanched Almonds
• 40g Cashews
• 3 Onions, quartered
• 1 Long Green Chilli, chopped finely
• 1/2 tsp Cinnamon
• 1/4 tsp Cloves
• Seeds from 4 Green Cardamom Pods
• 2 tsp Cumin Seeds, toasted and ground
• 1 tsp Coriander Seeds

Instructions:

• Soak the almonds and cashews in warm water. Set aside for at least 15 mins.
• Then progress to making the kofta balls. In a large bowl, combine the crumbled paneer, mashed potatoes, mized nuts, chillies, ginger, turmeric, garam masala and salt. Season more as needed.
• Shape into small walnut sized balls, squeezing tightly. Place onto a plate. Set aside.
• In a small bowl, lightly beat an egg.
• In another small bowl, combine flour and cornflour until well mixed.
• Prepare a deep saucepan with oil. Heat the oil to 160C.
• Dip a kofta ball into the egg to coat, then roll it in the flour until it is fully coated again.
• Fry the kofta, while turning it over in the hot oil, until golden about 5-7 mins, ensuring that the ball doesn't fall apart in the oil.
• Remove it with a slotted spoon and set it aside on a wirerack to drain.
• Proceed to coat a batch of 5-6 kofta balls and then frying them a batch at a time until all the koftas are fried.
• Meanwhile to make the onion paste, drain the almonds and cashews and place them in a food processor.
• Add to the food processor the onions, chilli, cinnamon, cloves, cardamom, cumin and coriander seeds.
• Blend until the mixture forms a smooth paste. Set aside.
• In a heavy based saucepan over medium heat, heat the coconut oil.
• Once hot, add onion paste, garlic, ginger and sugar.
• Cook, stirring lightly, for 8-10 mins until the oil starts to separate from the onion paste.
• Add the turmeric, garam masala and fenugreek leaves. Cook for another 2-3 mins.
• Stir in 500ml water and add salt to taste.
• Cook for 7-10 mins.
• Stir in the cream, then cook for about 2 mins more.
• Serve in wide bowls. Ladle rice on the side of the bowl, the curry sauce on the other side.
• Top with the fried kofta balls and garnish with coriander leaves.

Source: https://www.deliciousmagazine.co.uk/recipes/mughlai-paneer-kofta-curry/ (Recipe Adapted)

South Indian mango curry (Mambazha pulissery)

Serves 4

Ingredients:

• 3 medium ripe mangoes
• 1/2 tsp ground turmeric
• 1/4 tsp chilli powder
• 1 tsp salt
• 1 cup room-temperature yoghurt
• Rice, poppadoms and pickles to serve

Ingredients (Coconut paste):

• 1/2 cup grated coconut
• 1-2 green or red chillies
• 1/2 tsp cumin seeds

Ingredients (For tempering):

• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1 dried red chilli (optional)
• A few curry leaves

Instructions:

• Peel the mangoes and cut into large chunks. Leave some flesh on the stones.
• Place the mango pieces and stones in a heavy-based pan with turmeric, chilli powder, salt and 1 1/2 cups water.
• Bring to the boil, cover and simmer for about 10 minutes on low heat until the mangoes soften, stirring occasionally.
• To make the coconut paste, place the coconut, chillies and cumin seeds in a blender. Grind the ingredients with enough water to form a smooth paste.
• Once the mangoes are soft, add the blended coconut paste to the pan and mix well with the mangoes. Cook on low heat for about 5 minutes.
• Place yoghurt in a bowl and whisk until smooth. Stir the yoghurt into the pan with the mango curry, taking care to ensure the yoghurt does not curdle.
• Remove the mango curry from heat and add salt to taste.
• Temper the curry, heat the coconut oil in a frying pan over medium heat and add the mustard seeds.
• When the mustard seeds start to pop, add the dried red chilli and the curry leaves - it's important not to let the curry leaves burn.
• Remove the pan from heat and then pour the tempering over the curry. Serve with rice, poppadoms and pickles.
• Note: Freshly grated coconut is available in Indian grocery stores.

Source : SBS Recipes

Indian Chickpea Curry (Chole)

Ingredients:

• 1.5 Cups Chickpeas (Canned or Soaked Overnight)
• 2 tbsp Vegetable Oil
• 1 Onion, finely chopped
• 1 tsp Fresh Ginger, grated
• 2 Cloves Garlic, crushed and finely chopped
• 1 Red Chilli, finely chopped
• 1/2 tsp Salt
• 1 tsp Ground Coriander Seeds
• 1/4 tsp Turmeric Powder
• 1/4 tsp Garam Masala
• 2 Tomatoes, diced in 1-2cm cubes
• 1 tbsp Tamarind Paste
• 1/2 Cup Water

Instructions:

• Drain the chickpeas. Remove their translucent skins.
• In a large frying pan, over medium heat, add oil. When hot, fry the onion until tender.
• Stir in the ginger and garlic. Continue to cook for 2 mins.
• Then stir in the diced tomatoes. Cook for another min or two.
• Add chilli, salt, coriander seeds, garam masala and turmeric. Cook for another 2 minutes.
• Finally, add the tamarind paste and hot water. Stir until fairly smooth. Then add in the chickpeas. Toss to coat evenly.
• Simmer for about 10 mins then serve warm with rice or indian breads.

Indian Sabudana Khichdi (Maharashtrian Tapioca Pilaf)

45 minutes, plus 4 to 5 hours’ soaking
Makes 4-6 serves as a side, or 2-3 serves as a main.

Ingredients:

• 1 cup medium tapioca pearls (sabudana at an Indian grocer)
• 1 medium potatoes, such as Yukon Gold
• Fine sea salt
• 1/2 cup raw peanuts
• 4 to 5 Thai chillis, stems removed, roughly chopped
• 1 x 3-inch piece fresh ginger, peeled and sliced into 1/4-inch coins
• 3 tbsp neutral oil, such as canola
• 1 tsp cumin seeds
• 1 to 2 tsp granulated sugar
• 1 to 2 tbsp freshly squeezed lemon juice
• 1 bunch or 2 tbsp roughly chopped cilantro, for garnish

Instructions:

• Place tapioca in a large bowl and cover with water. Swirl to release starch, then drain.
• Repeat a few times until water runs mostly clear, then drain well. Return tapioca to bowl, along with 3/4 cup water. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and place into a large microwave-safe bowl.
• Place whole potatoes in a small pot and cover with water. Season generously with salt and set over high heat. Bring to a boil, then reduce to a simmer and cook until completely tender, about 25 to 35 minutes, depending on size. Remove potatoes from water, allow to cool, then peel, and dice into 1/2-inch cubes. Add to tapioca.
• Set a frying pan over medium heat and add peanuts. Swirling constantly, toast them until shiny, aromatic and golden brown, about 4 minutes. Pour immediately onto a plate to prevent overcooking. Wipe pan, and return to stove.
• In a food processor, pulse chiles and ginger together until finely minced, stopping to scrape down the sides with a rubber spatula once or twice. (If you don’t have a food processor, you can do this step by hand.) Remove 1 tablespoon chile-ginger mixture, and set aside. Add cooled peanuts to food processor, and continue to pulse just long enough to roughly chop nuts. Scrape peanut-chile mixture into tapioca-potato mixture.
• Heat frying pan over a medium flame and add oil. When oil shimmers, add cumin. When cumin begins to sizzle, stir in reserved chile-ginger mixture, and allow to sizzle but not brown, then immediately pour into tapioca mixture. Add 1 teaspoon sugar, toss and season with salt to taste.
• Microwave tapioca mixture on high for 2 minutes, then stir. Continue cooking for another 2 minutes, then stir again. Cook for another 1 to 2 minutes in 15-second increments, until tapioca is translucent and chewy, but not quite transparent and clumpy.
• Taste and adjust seasoning with salt, sugar and lemon juice. Garnish with cilantro, and serve hot.

Source : https://cooking.nytimes.com/recipes/1021372-sabudana-khichdi-maharashtrian-tapioca-pilaf. Recipe not amended.

Roasted Garlic and Potato Soufflee with Salsa Verde

Serves 4.

Ingredients:

• 2 heads of Garlic
• 1 tbsp Olive Oil
• 1 Cup (300g) Rock Salt
• 1 x 250g Starchy Potato, brushed clean
• Melted Unsalted Butter, for brushing
• 2 tbsp Pecorino Cheese, finely grated
• 30g Unsalted butter, extra
• 1/4 Cup (35g) Plain Flour
• 2/3 Cup (160ml) Milk
• 4 Eggs, separated
• 1 Cup (80g) Pecorino, finely grated plus extra to serve
• Sea salt and white cracked pepper
• 1 Egg white extra

Salsa Verde

• 1 Cup Mint Leaves
• 1 Cup Flatleaf Parsley Leaves
• 1/4 Cup Chives, chopped
• 2 Cloves Garlic, crushed
• 2 tbsp White Wine Vinegar
• 2 tbsp Olive Oil

Instructions:

• Preheat oven to 180C. Drizzle the garlic with oil and wrap with aluminium foil.
• Place the rock salt in a baking tray and top wit the garlic and potato. Bake for 1 hour or until the garlic and potato are softened. Allow to cool slightly.
• Cut the potato n half and scoop out the flesh into a bowl.
• Peel the garlic, add to the potato and mash until smooth. Set aside.
• Increase the oven temperature to 200C.
• Brush 4 x 1 3/4 Cup capacity (430ml) ovenproof dishes with the melted butter and sprinkle with the 2 tbsp of pecorino to coat. Refrigerate until ready to use.
• Melt the extra butter in a small saucepan over medium heat.
• Add the flour and cook, whisking for 1 min. Gradually add the milk and whisk continuously for 2 mins or until thick and smooth.
• Add this mixture to the potato mixture, then add egg yolks, 1 cup pecorino, salt and pepper, and mix well.
• In a separate bowl, using a hand-held electric beater, beat the egg whites (including the extra egg whites) until stiff peaks form. Using a metal spoon, gently fold a quarter of the beaten eggwhites through the potato mixture to loosen the mixture, then in two more batches fold in the remaining eggwhites. Do not overmix.
• Divide between the prepared dishes, place on a baking tray and bake for 15-18 mins or until puffed and golden.
• While the souffles are cookies, make the salsa verde. Place the mint, parsley, chives, garlic, vinegar and oil in a small food processor and blend until smooth. Drizzle the souffles with the salsa verde and sprinkle with extra pecorino. Serve immediately.

Vegetarian Stuffed Cabbage

Serves 4-6

Ingredients:

• 30g Unsalted Butter
• 45g Vermicelli Noodles (but not the rice kind)
• 150g Basmati Rice
• 300ml Boiled Water
• 1 White Cabbage Head
• 60g Pine Nuts, toasted and roughly chopped
• 150g Ricotta Cheese
• 20g Parmesan, grated
• 3 tbsp Mint, chopped finely
• 4 tbsp Parsley, chopped finely
• 3 Garlic Cloves, crushed and minced
• 200ml Dry White Wine
• 100ml Vegetable Stock
• 1.5 tbsp Sugar
• 4 tbsp Olive Oil
• Salt & Black Pepper to taste

Instructions:

• In a small saucepan, over medium heat, melt the butter. Break the vermicelli with your hands into 1-2cm long pieces and add them to the pan. Fry them, stirring, for 1-2 minutes. Do not burn.
• Once the noodles start turning golden, stir in the rice.
• Then add the water and a pinch of salt and bring the mixture to a boil.
• Reduce the heat to very low, cover and cook for 20 mins.
• Remove from heat and let it stand covered for 10 mins. Remove the lid and let it cool down completely.
• While the rice is cooking, prepare a large soup pot with salted boiling water.
• Meanwhile, cut the cabbage vertically through the stem. Once the water is boiling, blanch them, in batches, in the water for 6-8 mins until semi-soft. Then, immediately place them in a bowl of very cold water (add ice if necessary) to stop the cooking process.
• Preheat the oven to 180C.
• In a large bowl, combine the cooled rice & noodle mixture with pine nuts, ricotta, half the parmesan, the mint, the parsley, garlic, salt and pepper.
• Use the cooked cabbage leaves to make parcels with the rice filling.
• Line them up, in a deep baking dish, seam-side down and tucked in close next to each other.
• If there is extra space in the baking dish, place the extra cabbage leaves to fill the gaps.
• In a medium-sized bowl, whisk together the wine, stock, sugar, olive oil and a lot of salt and pepper. Pour the mixture over the cabbage parcels.
• Bake for 40 mins or until the liquid is nearly all absorbed.
• Remove from the oven and evenly sprinkle the remaining parmesan. Return to the oven for 10 more minutes until cheese has melted.
• Rest for a few minutes before serving.

Mediterranean Felafel

Serves 4.

Ingredients:

• 400g Dried Chickpeas (soaked overnight)
• 4 Cups Water
• 5 Garlic Cloves, minced
• 1/2 Small Onions
• 1/2 Cup Coriander Leaves (Cilantro), chopped
• 1/3 Cup Parsley, chopped
• 1 tsp Paprika
• 1-2 tsp Ground Cumin
• 1 Cup Breadcrumbs
• 2 tsbp Flour
• 2 tsp Bicarb Soda (Baking Soda)
• 1 Egg
• 2 tsp Salt
• 2 tsp Fresh Ground Pepper
• Vegetable Oil for Deep Frying
• 1 Cup of Flour for Dipping
• 4 Pita Breads
• Hummus, pesto or chili sauce
• Salad Vegetables
• Tahini (sesame paste)

Instructions:

• Cook the soaked chickpeas in 4 cups water for 30mins, drain.
• Put drained chickpeas in a food processor (or mash) with the garlic, onion, coriander leaves, parsley and spices.
• Grind the mixture until you get a rough juicy consistency. Add a little water if needed and more coriander leaves for a greener felafel.
• Pour the mixture into a big bowl. Add the breadcrumbs, flour, bicarb soda, egg, salt and pepper. Stir the mixture well and set aside for 30 mins.
• Roll the mixture into about 16 small balls and flatten into patties.
• Heat about 8cms of vegetable oil in a saucepan. Once hot, dip each felafel pattie into the flour (lightly coated) and deep-fry about five at a time until crispy brown (if the felafel crumbles add more flour to the mixture).
• When cooked, put the felafel on a paper towel to drain.
• Stuff four or five felafel into each pita bread with hummus, salad, tahini or even pesto, and serve hot.

Rainbow Pasta

Ingredients:

• 450g Dry Linguini or Spaghetti Pasta
• 1 litre Water
• 1-2 tsp Salt
• 5 x 2 tbsp Water
• 20 drops x 5 Food Colouring (Yellow, Orange, Red, Blue, Green)
• 5 Ziploc Plastic Sandwich Bags
• 100g Salted Butter
• Handful of Sage Leaves
• Pinch of salt

Instructions:

• In a large soup pot filled with salted boiling water, cook linguini until al dente.
• Transfer cooked pasta to a colander placed in the sink. Immediately rinse with cold water to stop the cooking. Set aside to let it drain as much as possible.
• Separately, place 2 tbsp of water + 20 drops of each food colour in a different Ziploc bag, so there is one colour set per bag.
• Divide the noodles into 5 equal amounts. Ensure that the noodles are dried with a paper towel.
• Place each set of noodles into a prepared bag and close the bag tightly, letting as much air out as possible.
• While holding the bag, squish the outside of the bag gently to move the noodles around inside the bag so they are thoroughly covered in the food colouring.
• Let the noodle bags sit on the countertop (aka not in the fridge) for 10 mins to soak up the colour.
• Separately, in a saucepan over medium heat, melt the butter then continue cooking with the sage leaves and pinch of salt until the butter starts to brown and turn nutty.
• Once the 10 mins up (and at the same time as making the butter sauce if you can divide and concquer th tasks with someone else), remove the noodles from the bags and give them a quick rinse. Place the noodles on a paper towel lined plate to drain.
• Once the sauce is ready, remove from the heat and toss in the noodles until they are just coated to keep the colours bright. Serve immediately while warm.
• Alternatively, you could cook them in olive oil and basil instead of a brown butter sauce.

Vegetable Casserole with Cheddar Bread Dumplings

Prep time : 25mins
Cook time : 1hr 10 mins
Serves 4-6

Ingredients (Casserole)

• 1 tbsp Extra Virgin Olive Oil
• 1 Red Onion, chopped finely
• 3 Garlic Cloves, crushed and minced
• 1/4 tsp Cayenne Pepper
• 4 Small Yellow Mini Squashes, cut into quarters
• 1 Orange Sweet Potato (total weight 250g), peeled and cubed
• 1 Large Carrot, peeled and roughly chopped
• 1 Red Capiscum, deseeded and roughly chopped
• 410g Can Diced Tomatoes
• 1 Cup Vegetable or chicken stock
• 1 Corn cob, husks removed, cob removed
• 125g Cherry Tomatoes
• Oil Spray
• 2 tbsp Fresh Flat Leaf Parsley, roughly chopped

Ingredients (Dumplings)

• 1 Cup Self-raising Flour
• 2.5 tbsp Polenta
• 50g Butter, chilled and chopped
• 1 Egg, lightly beaten
• 4 tbsp Sour Cream (Light in Australia)
• 4 tbsp Water
• 1/2 Cup Smoked Cheddar, finely grated
• Salt & Pepper, to taste

Instructions

• Preheat oven to 180C.
• In a large saucepan, over medium-heat, cook onion and garlic for 5 mins until onion has softened.
• Add cayenne powder. Cook for 1 min until fragrant.
• Mix in squash, sweet potato, carrot, capsicum, diced tomatoes and vegetable stock. Bring to boil.
• Transfer to the large casserole dish and bake, covered, for 35 mins until vegetables are just tender.
• In the interim, make the dumplings. In a blender, pulse together the flour, polenta and chilled butter.
• Transfer polenta mixture to a medium-sized bowl and stir in egg and 1/3 cup of the cheese.
• Make a soft sticky dough. Roll level tablespoons into balls. Place on a tray lined with parchment paper.
• Take casserole out of the oven. Increase oven temperature to 200C.
• Stir in the corn kernels.
• Place dumplings 2cm apart, overtop the vegetable mixture. Place cherry tomatoes between the dumplings.
• Sprinkle with the remaining cheese. Spray the top of the casserole with oil.
• Bake, uncovered, for 25 mins until dumplings are firm and cooked through.
• Sprinkle with chopped parsley and serve warm.

Tofu & Vegetables Stirfry

Serves 2

Ingredients

• 4 tbsp Sesame Oil
• 1 Cup Shredded Red Cabbage
• 1 Brown onion, diced
• 150g Firm Tofu, cubed
• 6 tbsp Soy Sauce
• 3 tsp Mirin or Apple Cider Vinegar
• 1 Carrot, coarsely grated or julienned
• 1 Zucchini, coarsely grated with peel or julienned
• 1 Cup Snow peas or bean sprouts
• 1 tbsp Sesame Seeds
• 2 tbsp Coriander leaves, chopped

Instructions

• In a large wok, over medium-high, heat the sesame oil.
• Stir in the cabbage and cook for 10 mins, uncovered.
• Mix in the onion. Cook for another 10 mins.
• Add the soy sauce, mirin and tofu. Toss to coat.
• Stir in the carrot, zucchini, snow peas and sesame seeds.
• Cook for another 5 mins, then remove from the heat and toss in half of the coriander leaves.
• Serve topped with coriander leaves and more sesame seeds for visual effect.

Creamy Black Lentils

Serves 4
Overnight soaking needed

Ingredients

• 1/2 Cup Dried Whole Black Lentils (urud dal)
• 1/4 Cup Dried Red Kidney beans
• 2 Cups Water
• 1 Brown Onion, halved with one half diced
• 1 tbsp Butter
• 1 Serrano Chilli, chopped
• 2 tsp Fresh Ginger, grated
• 3 Cloves Garlic, crushed and minced
• 1.5 tsp Ground Cumin
• 0.5 tsp Chilli Powder
• 1/4 tsp Cayenne Powder
• 2 Whole Cloves
• 3 Green Cardamom Pods
• 1 Cinnamon Stick
• 1/2 Cup Tomato Sauce
• 1/2 Cup Water
• 1/4 Cup Coconut Cream
• 1/8 tsp Liquid Smoke
• 1/4 Cup Coriander Leaves, for garnish
• Naan for serving

Instructions

• Rinse the lentils and beans and then soak them overnight.
• Rinse the lentils and beans again.
• In a medium soup pot, add the soaked lentils and beans. Cover with water then continue adding water so the water is an inch higher than the beans.
• Add the full onion half to the water.
• Bring mixture to a boil for 10 mins. Then lower heat to medium, simmer for 20 mins. Discard onion half.
• In a second larger soup pot, add butter and cook until the onions are translucent.
• Add spices to the onions : serano chillis, ginger, garlic, cumin, chilli powder, cayenne, cloves, cardamom and cinnamon. Saute until aromatic.
• Remove the cloves, cardamom and cinnamon from the pot and place in a piece of cheesecloth. Tie and set aside.
• Stir in the tomato sauce, water, cooked lentils and kidney beans.
• Simmer on lower for at least 40 mins until the lentils break down.
• Use a stick blender to blend just half the mixture.
• Add the spice bag and continue to simmer for 10 more mins.
• Add the coconut cream and liquid smoke. Taste and season with salt and pepper as needed.
• Serve topped with coriander and with naan.