Beetroot & Bocconcini Salad

Beetroot & Bocconcini Salad

Yes, more beetroot. If you have it, why not use it right. Super yummy salad inspired by a starter we had a a wedding a few weeks ago. Enjoy

Ingredients

2 medium cooked and peeled beetroots
1/2 cup bocconcini
1/4 cup pine nuts
1 cup fresh rocket leaves
extra virgin olive oil
balsamic glaze
salt & pepper to taste

Method

Slice the beetroot as desired. I decided to cut mine into different shapes… cubes, slices and quarters. Roast the pine nuts in a dry non stick pan for 3 – 4 minutes until you can smell the smoky flavour. Roasting the pine nuts gives it an amazing flavour. Arrange the rocket, beetroot, bocconcini and pine nuts on a plate. Drizzle with oil, balsamic and season with salt and pepper. Enjoy

Beetroot & Feta Dip with Salt Crackers

Beetroot & Feta Dip with Crackers

Quick, easy and delicious. Yes, you can buy all this easily but I’m sure friends would appreciate something you made yourself. For me I love trying to make simple things myself… That way I am able to improvise when I have people come over unexpectedly and need to serve something with theirs drinks at short notice.

Beetroot & Feta Dip

Ingredients

2 medium cooked and peeled beetroots
1/3 cup feta cheese
1/3 cup walnuts
juice of 1 lemon
salt and pepper to season

Method

Combine all the ingredients in a food processor and process until your desired consistency. I processed mine till it was still a bit chunky. As easy as that.

Salt Crackers

Ingredients

1.5 cups flour
1/2 cup water
1 tbsp lime juice
3 tbsp olive oil
smoked flake sea salt

Method

Pre heat your oven to 180 degrees Celsius. Mix all the above ingredients together and knead the dough for a few minutes on a floured surface. Allow to rest for 20 – 25 minutes. Using a rolling pin roll out on a floured surface to approximately 1.5 mm thick. Brush with oil and sprinkle with sea salt. Cut into desired cracker shapes and place in a baking tray lined with baking. Bake for 10 minutes or until and crispy.

Serve with the dip and some fresh veggies. Enjoy

Smoked Salmon & Avo Toast

Avo & Salmon Toast

This recipe is courtesy of my husband darranboyd.com

He has become a bit of an avo & salmon addict and this creation is yummy, easy to make and perfect as a late breakfast or lunch. Its pretty light and leave out the bread for a no-carb version. This recipe serves 2 people. Hope you enjoy

Ingredients

2 avos, halved
4 eggs
30g smoked salmon
fresh dill
salt and pepper to taste
4 slices of good quality bread

Method

Preheat the oven to 180 degrees celsius. Half the avo’s and remove the pips. Layer the inside of the avon where the pip was with a little bit of the smoked salmon. Crack all your eggs into a bowl making sure not to break the yolks. Carefully remove the yolks with either an egg shell or your hand and place inside the avo. Place more salmon onto, season with salt and pepper and garnish with some of the fresh dill. Bake in the oven for 8 – 9 minutes. The yolks should still be runny.

While the avon are baking drizzle the bread slices with a bit of olive oil and grill on a griddle pan until its nice and toasted. Serve together with the avo halves and enjoy.

Baby Peppers stuffed with Brown Rice

Brown Rice Stuffed Baby Peppers 2

I have made these before (the bigger pepper version) and forgot to post on my blog and when I saw these cute little peppers in the shop, of course I had to buy it and add to my recipe collection. It might sound silly to get excited about baby peppers but since everything in Singapore is imported you have to grab it when you can. And believe it or not, its the first time I saw these! This is a very easy meal to make. It is vegetarian and its is packed with loads of flavour. Hope you enjoy.

Ingredients

2 cups cooked brown rice
1 corn, kernels removed
1 red chili, deseeded and finely chopped
1 shallot, finely chopped
1/3 cup coriander, chopped
1/2 cup of kidney beans, drained
1 cup grated monterey jack cheese
12 – 15 small peppers or 4 big peppers
extra cheese to top the peppers

Method

Pre heat the oven to 180 degrees celcuis. Cut the tops off your peppers and remove the core and seeds without cutting through the flesh. If the pepper aren’t able to stand up by themselves, cut a little bit off the top to stabilise them. Drizzle and rub therewith olive oil. Set aside.

Cook you rice as per the packet instructions and set aside. I cooked my brown rice in chicken stock with a little bit of butter. Once the rice is cooked allow to sit for 10 minutes and mix together with all the other ingredients. Season the mixture with salt and pepper. Using a spoon get a good amount of stuffing in each pepper and cover with a little bit of cheese. Bake in the oven for 15 minutes if using small peppers or 35 minutes when using the big peppers. Make sure that the peppers are soft but still holds their shape. Serve hot and enjoy

Gnocchi with Sundried Tomato Pesto and Crispy Kale

Gnocchi with Sundried Tomato Pesto and Crispy Kale

Gnocchi no. 2… The kale is a great edition as it adds a beautiful crunch and the flavour helps to balance out the richness of the sundried tomato pesto. Hope you enjoy

Ingredients – Gnocchi

1 kg russet potatoes
1 cup plain flour
1 tbsp corn starch
1 tsp sea salt
1 egg

Method

Heat a large pot of salted water and boil your potatoes until they are fork tender. Do not peel them before cooking. Once cooked drain and allow to cool a bit before peeling off the skin as they get pretty hot and will burn your fingers.

Once peeled push through a potato ricer and place on a floured surface. Mix in the egg, salt and corn starch and start with half of the flour. Incorporate more flour until you get a dough consistency. If you don’t use all the flour its fine. Do not overwork your dough. Once a dough is formed roll out into snakes and cut your gnocchi about 1.5 cm long each and 1 cm thick. Make sure to pack the cut gnocchi on floured baking tray leaving spaces in-between.

Heat some fresh salted water in a large pot and bring to boil. Once boiling add the gnocchi. Once they float to the surface they are cooked. Strain and set aside.

Ingredients – Kale

200g fresh kale
olive oil to drizzle
salt for seasoning

Method

Preheat oven to 180 degrees Celcius. Tear and place kale leaves on a baking tray lined with baking paper. Drizzle over some olive oil and season with salt. Bake for 5 – 7 minutes or until the kale is nice and crispy. Set aside

Ingredients – Sundried Tomato Pesto

1 cup sundried tomatoes drained from the oil
1/3 cup pecan nuts
1 cup fresh basil leaves
1/2 cup olive oil
1/3 cup parmesan cheese
1 red chilli
salt and pepper to taste

Method

Combine all the ingredients except for the olive oil in a food processor and process until find chopped. Now slowly add the olive oil while processing and continue to process until you get your desired consistency. Mix the gnocchi and sundries tomato pesto together until all the gnocchi is coated in the sauce. Serve with shaved parmesan and crispy kale.

Gnocchi with Sage Butter

Gnocchi with Sage Butter

Gnocchi is a great option for meatless Monday’s as it is very filling and you can add many many different sauces too it. I made two versions… One with sage butter and one with sundried tomato pesto. In all honesty, go mad with whatever sauce you like. Hope you enjoy.

Ingredients – Gnocchi

1 kg russet potatoes
1 cup plain flour
1 tbsp corn starch
1 tsp sea salt
1 egg

Method

Heat a large pot of salted water and boil your potatoes until they are fork tender. Do not peel them before cooking. Once cooked drain and allow to cool a bit before peeling off the skin as they get pretty hot and will burn your fingers.

Once peeled push through a potato ricer and place on a floured surface. Mix in the egg, salt and corn starch and start with half of the flour. Incorporate more flour until you get a dough consistency. If you don’t use all the flour its fine. Do not overwork your dough. Once a dough is formed roll out into snakes and cut your gnocchi about 1.5 cm long each and 1 cm thick. Make sure to pack the cut gnocchi on floured baking tray leaving spaces in-between.

Heat some fresh salted water in a large pot and bring to boil. Once boiling add the gnocchi. Once they float to the surface they are cooked. Strain and set aside.

Ingredients – Sage Butter

50g butter
1 handful of fresh sage leaves
juice of 1/2 a lemon

Method

Melt the butter in a pan and once it starts to bubble add the sage leaves. The butter will let you know when it is nice and burnt as you will be able to smell the nutty flavour. Once the butter has browned add the lemon juice followed by the gnocchi and fry for a few minutes in order to coat the gnocchi in your beautiful butter sauce. Serve immediately with some shaved parmesan and enjoy.

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