Spinach & Feta Ravioli with Lemon & Thyme Burnt Butter

Spinach & Feta Ravioli

If I could eat burnt butter on everything I would. I think it is just one of the most amazing flavours out there and the fact that it is so easy to make is perfect. I like to add lemon to burnt butter as I love the acidity. I hope you enjoy

Ingredients

Pasta

1.5 cups flour
2 large eggs
1/2 tsp salt

Filling

1 cup frozen spinach, thawed and water squeezed out
1/3 cup crumbed feta cheese
1/4 cup grated parmesan cheese
pinch of nutmeg
salt and pepper to taste

Method

Measure the flour out on a work surface, make a well and add the eggs and salt. Start beating the eggs with a fork and bit by bit incorporate the flour to form you dough. Get your hands dirty and knead the dough for 6 – 8 minutes. If you press your finger into the dough it should spring back. Rest the dough in the fridge for at least 20 minutes.

Combine all the filling ingredients and mix well. Once your filling is made and the pasta has rested grab your pasta roller and roll out until the second thinnest setting. Because ravioli is essentially 2 layers of pasta it should be thinner than fettuccine. Lay out half of the rolled out pasta and spoon on the filling. About 1 heaped teaspoon per ravioli. Leave space in between the filling so that you are able to create the ravioli pockets.

Once the filling has been distributed use water and a finger and wet the edges of the pasta and in between the filling. Now lay the other half of your rolled out pasta over the filling and work quick to make sure the pasta seals while the water is still wet. Make sure to push out all the air bubbles as any air bubbles will open the ravioli’s up when boiling making it watery and letting the filling come out. Cut with a ravioli cutter and boil in a large pot of salted water for 3 – 4 minutes. Drain and set aside.

Ingredients

Roasted Tomatoes

450g cherry tomatoes
1/3 cup extra virgin olive oil
3 cloves garlic, whole and slightly crushed
2 sprigs rosemary
salt and pepper to taste

Method

Place all the ingredients in an oven proof dish and cook in the oven for 1 hour at 160 degrees Celsius.

Ingredients

Burnt Butter

1 tbsp fresh thyme leaves
1/3 salted cup butter
2 tbsp fresh lemon juice

Method

Melt butter in a pan. Once melted add the thyme and cook further. The butter will start bubbling at the top and the smell with change to a nutty smell. This indicates that the butter is ready. Remove from heat, add the lemon juice and stir well. Add the cooked pasta to the pan, mix to coat with the burnt butter and serve warm with the roasted tomatoes and shaved parmesan cheese. Enjoy

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Pulled Beef Short Rib & Coleslaw Sandwich

Pulled Beef Short Rib & Coleslaw Sandwich

Tender beef with lots of BBQ sauce and a tangy coleslaw on rustic white bread. You can’t go wrong. Prep is minimal but cooking takes a while. So worth the 6 hours in the oven. Since my oven was in use I bought some bread instead of baking bread. Make your own or buy, up to you. Enjoy

Ingredients – Short Rib

1.5 – 2 kg boneless short rib
2 tbsp brown sugar
1 tsp ground coriander
1 tsp group black pepper
1 tsp cayenne pepper
1 tbsp smoked paprika
1 tbsp mustard powder
1 tsp sea salt
1/2 cup water
1/2 BBQ sauce plus extra for serving

Method

Pre heat your oven to 100 degrees Celsius. Mix the spices together and rub all over the short rib. Place in a oven proof dish, pour water around the bottom and cover tightly with foil. Cook for 6 hours, turning every 2 hours or until tender and the meat is able to shred easily with two forks.

Once cooked remove from the dish and set aside 1/2 a cup of the liquid. Allow the meat to cool down for 30 – 40 minutes before shredding. Shred the meat and heat in a pot together with the reserved liquid and BBQ sauce. Mix well and serve with sliced bread and coleslaw.

Ingredients – Coleslaw

2 cups sliced red cabbage
2 cups sliced white cabbage
2 carrots, peeled and thinly sliced
1 stalk celery, thinly sliced
1 onion, thinly sliced
1 cup mayo
1.5 tbsp lemon juice
1.5 tbsp malt vinegar
1.5 tbsp brown sugar
1.5 tbsp dijon mustard
salt and pepper to taste

Method

I used a mandolin to slice my veggies. I used to do it by hand which obviously takes a bit longer especially since you are able to easily julienne carrots with a mandolin. Using a whisk, mix together all the ingredients for the dressing and mix through the sliced veggies. Enjoy

Creamy Truffle Mushroom & Bacon Pasta

Creamy Truffle, Bacon and Porcini Pasta

I had a prosciutto truffle pasta at a wine bistro and it was awful so I promised myself that I will make a better version. The sauce on the pasta I had tasted really artificial which to me meant that it was not a cream sauce but a rehydrated packet sauce or pre-made packet sauce. Very disappointing. This is a much better version. Enjoy

Ingredients

Pasta

1.5 cups flour
2 large eggs
1/2 tsp salt

Method

This is best made on a flat surface but you could use a bowl. Put the flour and salt on your counter top and make a well in the middle. Crack the two eggs into the well and start beating the eggs with a fork. Slowly start to incorporate the flour until it becomes thick and then get rid of the fork and get your hands in there. The dough takes quite some time to knead. Around 8 minutes should do it. When the dough is formed and feeling elastic wrap in plastic wrap and rest in the fridge for 20 minutes. If you don’t live in the tropics like me with a room temperature of 30 degrees celsius you can rest the pasta outside.

Once rested its time to roll out your pasta with a pasta roller. Roll the dough out first and then start with your biggest pasta roller setting and work your way down. I use setting 3 for fettuccine. Once rolled and cut dust with flour and cover with a towel. Set aside until ready to cook.

Sauce

1 cup sliced button mushrooms
1/2 cup sliced bacon
300 ml thickened cream
salt and pepper to taste
truffle oil to taste ( I added about 1 tsp)

Method

Firstly get a large pot of salted boiling water on for the pasta. Once boiling cook the pasta for 3 – 4 minutes.

Fry the bacon in a pan for 3 – 4 minutes then add the mushrooms and fry for a further 3 – 4 minutes until it starts to turn golden on the edges. Sprinkle over the flour and mix well then pour in the cream, season with salt and pepper and allow to simmer until thickened. Once cooked add the strained cooked pasta and toss together. Turn off the heat, add the truffle oil and mix well. Serve hot with shaved parmesan. Enjoy

Eggplant Chips & Sriracha Mayo

Eggplant Chips with Sriracha Mayo

So, if you do not know what sriracha is let me explain… It is one of the best chilli sauces out there. It is extremely versatile and can be used in almost anything. Here is a link with more info – http://foodreference.about.com/od/Ethnic_Ingredients/a/Sriracha-Sauce.htm

Ingredients

2 eggplants
3 cups dried bread crumbs
2 eggs, beaten
1/2 cup flour
1/3 cup mayo
2 tbsp Sriracha sauce
Olive oil

Method

Pre heat the oven to 180 degrees Celcius. Slice the egg plants into long chip shapes, season with salt and pepper and start the dipping process. First in the flour, then the egg and then the bread crumbs. Do this with all the chips and then place on a baking tray lined with baking paper, drizzle with a bit of oil and bake for 15 minutes or golden. After 15 minutes remove from oven, turn over, drizzle with a bit more oil and bake for a further 5 – 10 minutes until golden.

For the Sriracha mayo just mix the two together and serve with the warm eggplant chips. Enjoy

Vegetable Fried Rice

Vegetable Fried Rice

What do you do with left over rice and meatless Monday’s? Well make vegetarian fried rice of course. Quick, easy and super tasty. This recipe serves about 4 people.

Ingredients

3 cups left over cold cooked rice
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup frozen peas
1 red chilli, deseeded and grated
3 cloves garlic, grated
1 tbsp grated fresh ginger
2 eggs
2 tbsp canola or sunflower oil
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
2 tbsp light soy sauce
1/4 cup chives or spring onion, chopped
salt and pepper to taste
pickled green chilli to serve

Method

Heat a tablespoon of oil in a wok and fry the chilli, garlic and ginger for 2 minutes. Next add your green pepper, carrot and onion and fry for 5 minutes. Season with salt and pepper and set aside. Whisk the eggs together with some salt and pepper and fry in the wok with some oil until you have scrambled eggs. Once the eggs are cooked add the cooked vegetables and add 1 tbsp of the soy sauce. Stir for 1 minute. Now add all the remaining ingredients and stir while frying for 5 – 7 minutes or until the peas are cooked and the rice is nicely coated with the sauce. Serve warm with some pickled green chillies on the side and enjoy.