Fresh Tomato & Basil Pasta

Fresh Tomato & Basil Pasta

My garden has been producing the most beautiful produce so I decided to use the tomatoes and basil in a simple dish but keep it fresh to highlight these wonderful flavours. This is quick and easy to make and very yummy.

Ingredients

your choice of dried pasta
2 garlic cloves, finely chopped
4 shallots, finely chopped
3 tomatoes, chopped
1 cup basil leaves
salt and pepper to taste
grated parmesan to serve
1/4 cup olive oil

Method

Boil the pasta as per packet instructions and drain. While pasta is cooking heat oil in a pan and fry the garlic and onion. I p-refer to burn mine a bit as it adds some nice sweet flavours to the pasta. Once fried, add in the cooked pasta, chopped tomatoes and basil, mix together and season with salt and pepper. Serve with the grated parmesan and there you go. As simple as that.

Cheddar & Balsamic Onion Toasties

Balsamic Onion & Cheddar Toasties

Toasties, the absolute pleasure food with so many options. Pick anything you like to eat and smack it between two slices of good bread and you have heaven on a plate. Remember… lots of cheese!

Ingredients

4 slices of fresh bread of your choice
1 cup grated aged white cheddar
1 red onion, sliced
1 tsp brown sugar
1/4 cup balsamic vinegar
pinch of salt
butter for bread

Method

Fry the onion with the salt in a non stick pan with a bit of oil until soft. Add the sugar until dissolved and then add the balsamic vinegar. Allow to simmer until the onions are nice and sticky and the balsamic has become a thick sauce. Butter the outside of the bread and top with the cheese and onions. Fry on a griddle pan until the cheese has melted and the bread has nice grill marks on the outside. Enjoy with a nice cold beer.

No bake Lime Curd Cheesecake

No bake Lime Curd Cheesecake

I am literally addicted to any kind of citrus curd. Its pretty simple to make… A little elbow grease and separating eggs and your golden. Tasty, looks beautiful and a great finish to a dinner party. Most of all, make it in advance and let it sit in the fridge and do its thing.

Ingredients

Lime Curd

2 eggs + 2 egg yolks
3/4 cup castor sugar
juice and zest of 4 limes
80g unsalted butter

Method

Whisk the eggs and sugar together in a small pot. once whisked turn on the stove to a low heat. Add the butter and lime zest and juice, turn heat up slightly and continue whisking until the mixture turns thick. Strain through a sieve and put in the fridge to cool down.

Ingredients

Cheesecake

250g cream cheese, at room temperature
300ml thickened cream
4 tbsp sugar
1 tsp vanilla essence
200g digestive biscuits
50g unsalted butter, melted

Method

Place the crackers in a ziplog bag and crush with your hands. They break up very easily. Once broken up add the melted butter and mix well by squashing it all together in the ziplog bag. Whip the cream in a large bowl. I used a hand held mixer. Once whipped add the vanilla, sugar and cream cheese and beat until well combined.

Assembly time! Place some of your biscuit mixture at the bottom of a glass followed by the cheesecake mixture, top with some lime curd and more biscuit mix. Allow to set in the fridge for 4 hours. Enjoy

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

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

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