Burrata & Broccolini Pasta with Burnt Lemon Butter

So delicious and fresh. Burrata is just such a great ingredient to use and as you can see I do like to use it in many different ways. This was delicious and worked really well especially on a cool rainy day, having a warm pasta behind a fresh burrata really worked. Enjoy!

Ingredients

2 cups large spiral pasta

2 cups broccolini, cut into thirds

1 cup asparagus, cut into thirds

70g butter

juice of half a lemon

salt and black pepper

Method

Bring a large pot of salted water to boil. You will now work in batches. Do not strain the water off! Before starting to cook the veggies prepare a large bowl with water and ice on the side.

First we start by boiling the brocollini for 3-4 minutes. Remove with a slotted spoon and place in the ice bath. Now boil the asparagus for 1-2 minutes and remove with a slotted spoon and place in the ice bath with the brocollini. In the same water, boil you pasta as per packet instructions. My pasta needed 10 minutes which is perfect for starting to work on the burnt butter.

While the pasta is boiling heat the butter in a large pan and allow the butter to start to brown. Once it has reached your desired brown tint turn off the heat and add the freshly squeezed lemon juice. Drain the broccolini and asparagus.

Once the pasta has cooked drain and add to the pan with the burnt butter. Turn the heat back on, add the veggies and allow to cook in the butter for a couple of minutes until warm and the burnt butter is well incorporated throughout all your ingredients. Serve with the fresh burrata and some black pepper. Enjoy

Ham & Pineapple Pizza Puffs

First off, yes I am a pineapple on pizza person. What to do with all that left over Christmas ham was my dilemma so here it is. Quick and easy and so delicious! Enjoy

Ingredients

4 sheets puffs pastry

1/4 extra virgin olive oil

1/4 cup tomato paste

1/4 cup water

1 tsp dried oregano

salt and black pepper

1 cup canned pineapple, drained and chopped

1 cup cooked ham, pulled into bite size pieces

2 cups grated Colby cheese

1/2 cup cubed Danish feta

1 tsp red chilli flakes

Method

Preheat the oven to 200C fan forced. Mix the tomato paste and water in a bowl until well incorporated. Now mix through the oregano and season with salt and pepper. Set aside.

Cut the puff pastry sheets into rectangles of about 10×20 cm. With the back of a knife make a dented line about 1-2cm along the entire rectangle to create a border. This will help keep the toppings at bay while getting a nice crispy edge. Brush the borders with olive oil.

Now it’s assembly time. Spoon over some of the tomato mixture, try to stay within the borders. I use roughly 1-2 tbsp per rectangle. Next add a sprinkle of red chilli flakes to each. Then your grated cheese followed by the ham, pineapple and feta. Bake in the oven for 15-20 minutes or until golden and crispy. Enjoy!

Warm Caprese Salad

A quick and easy lunch to throw together on a busy weekday. The pearl couscous makes this salad more filling and can stand alone as a full meal. Farmiliar flavours and so yummy. Enjoy!

Ingredients

2 cups pearl couscous cooked as per packet instructions

1.5 cups cherry tomatoes, halved

1 cup fresh bocconcini

1.5 tbsp semi dried Basil leaves

1 cup store bought pesto or make your own

2 tbsp extra virgin olive oil

Sea salt and black pepper to taste

Method

I’m a large bowl mix together the warm pearl couscous, bocconcini, tomatoes and basil. Mix the pesto and oil together and then mix this through the salad mixture. Serve while warm and enjoy. Easy as that

Burrata Puffs

What a great light lunch. A few steps yes but easy to prep and looks beautiful and fresh. Had some Sauvignon Blanc with it. Wow, what a great pairing. Enjoy!

This recipe makes 2 servings of each.

Ingredients – MAIN

2 sheets puff pastry

1 ball of burrata cheese

1 egg

Ingredients – Tomato and Balsamic

1 tbsp balsamic pearls

1/2 cup cherry tomatoes, sliced

1 tbsp extra virgin olive oil

1 tbsp fresh basil leaves

Sea salt and black pepper to taste

Method

Mix the sliced cherry tomatoes, balsamic pearls, olive oil, salt and pepper in a small bowl and set aside.

Ingredients – Cucumber and Dill

1/4 of a telegraphic cucumber, thinly sliced

1 tsp chopped dill

1 tsp chopped chives

1/4 cup white wine vinegar

pinch of smoked sea salt

more fresh dill to serve

Method

Mix all the above together in a small bowl and set aside to pickle.

Ingredients – Nectarine & Jalapeno

1 nectarine, thinly sliced

1/4 jalapeno, thinly sliced

1 tbsp honey

2 tbsp champagne vinegar

2 tbsp olive oil

1/2 tsp black pepper

fresh mint leaves to serve

Method

Whisk together the pepper, vinegar, honey and oil. Set aside and marinate the jalapeno and nectarine in the mixture for at least 15 minutes.

Ingredients – Fig, Honey & Prosciutto

1 large fig, sliced

2 strips of prosciutto

honey and black pepper to serve

Method MAIN

Pre heat the oven to 200C fan forced. Cut the puff pastry into rectangles and arrange on a oven tray lined with baking paper. Beat the egg in a small bowl and brush over the pastry. Bake in the oven for 15 – 20 min or until they are puffed and golden brown.

Drain the pickling liquids from the cucumber and nectarine and drain the oil from the tomatoes. Now its time to start building. Arrange the various different topping on the puffs and top all with a bit of torn burrata. Drizzle the fig pastry with honey and a bit of cracked black pepper. Finish off the cucumber one with some fresh dill and a drizzle of extra virgin olive oil. Add fresh mint on top of the nectarine puff and place some of those beautiful balsamic pearls on top of the tomato puff. So delicious. Enjoy!