Burrata, Rockmelon and Prosciutto Salad

A quick salad for a busy weekday lunch or a delicious fresh salad to pair with a glass of bubbly on a hot summers weekend. So delicious and so easy to make. This serves 2 as a meal or 4 as a starter.

Ingredients

1 x Burrata ball

100g prosciutto

1/2 rockmelon thinly sliced

1 tbsp extra virgin olive oil plus extra for crispy bread

1 tbsp champagne vinegar

1/4 tsp honey

pinch of chilli flakes

pinch of sea salt flakes

pinch of black pepper

small basil and mint leaves to serve

1 – 2 Ciabatta rolls, sliced

Method

Preheat the oven to 200C. Arrange the sliced bread on a oven tray lined with baking paper. Drizzle with extra virgin olive oil and season with salt. Bake in the oven until crispy. About 10 minutes. Do keep an eye on it so it doesn’t burn.

In a small bowl whisk together the oil, honey, vinegar, salt, black pepper and chilli flakes. Set aside. Arrange the burrata, prosciutto and melon on a serving dish. Scatter with the basil and mint leaves and drizzle with the dressing made earlier. Serve with the warm crispy bread. Enjoy!

Pappardelle with Creamy Mushroom Sauce

Pasta, yum. Mushroom, yum. Add a velvety cream sauce, ummm yes please! Pasta is always a winner. Summer or winter, it always works. This recipe is delicious. Sauce maybe a tad tedious but so so worth the result. Enjoy!

Ingredients

1 cup swiss brown mushrooms, sliced

4 portobello mushrooms, sliced

1 garlic clove, crushed

300ml thickened cream

1 tsp plain flour

1/2 cup chicken stock

1 tbsp black pepper corns

1/3 cup white wine

2 tbsp butter

1 tbsp olive oil

1/2 cup roughly chopped flat leaf pasrley

1/3 cup freshly grated parmesan cheese

125g uncooked pappardelle pasta (Will serve about 3 people)

Method

Bring a large pot of salted water to boil. While waiting for the water to warm up get stuck in on the sauce. Roughly crush the black pepper with a pestle and mortar. There is no reason to try and slice the mushrooms evenly. I did quite a rough slice so that you are able to really enjoy the mushroom textures and visually it is a lot more appealing when its almost a bit messy and less uniform. Heat the butter and olive oil in a pan and once warm add the garlic and mushrooms and allow to fry until the mushrooms start to turn nice and golden. Next, add your flour to the pan. Mix well and then add the white wine. Allow to simmer until you will see a thick sauce and the wine has cooked out a bit. Now add half the cream, half the stock, all the black pepper and season with salt. Allow to cook until sauce starts to thicken and then add the remaining cream and stock. Cook over low heat for 10 minutes stirring occasionally.

Cook the pasta in the pot of boiling water as per packet instructions and before draining the pasta, reserve 1/2 cup of pasta water. Add the pasta water to the sauce and stir through until well combined. Add the now drained pasta to the sauce and mix well until all the pasta is evenly coated in the beautiful sauce. The pasta water helps the sauce stick to the pasta giving you that even coating. Stir through the flat leaf parsley and serve hot with a generous sprinkle of grated Parmesan. Enjoy!