Seasonal Recipes - August

This is a great recipe to attempt for a slow relaxing wind-down or get more hands involved to speed up the process of the Italian art of making pasta!

 

200g Flour

75 ricotta cheese

100g Spinach

1tbsp extra virgin olive oil

Two garlic cloves

Salt and pepper

1-2 tbsp fine breadcrumbs

200 g Fresh beetroot

80g Ricotta cheese

A small handful of basil

40 g Walnut piece, extra for garnish

Two garlic cloves

40g chickpeas

0.5 tsp Ground nutmeg

Instructions

Place the flour on a clean work surface, make a well in the middle and add the eggs. Using a fork whisk the eggs whilst slowly incorporating the flour until combined. Knead dough on a floured service for 10 minutes. Leave to rest in the fridge for 30 minutes.

In a saucepan, fry the spinach until wilted. Then add spinach, ricotta, two garlic cloves, breadcrumbs and a pinch of salt and pepper to a food processor. Pulse until smooth. Place in a bowl and set aside. You won’t need to clean the processor as we will be using it for the next step.

Add all ingredients into a food processor and pulse several times.

If too thick, add extra oil or water. Set aside. Once pasta dough has sat for 30 minutes, place on floured service and thinly roll out dough.

Use a 7 cm cookie cutter to cut out circles. Place 1tsp of filling in the middle (it’s important not to overfill). Make sure to leave 1/2 of the pasta circles unfilled. Tor the filled ones, take a fork to crimp around the edges and then brush with egg yolk. Sandwich both the filled and unfilled together. Repeat this step until fished.

Bring a medium pot of water to boil, then cook the ravioli for 5 minutes.

Place the beetroot sauce on your plates, followed by the cooked ravioli. Finish by garnishing with the remaining walnuts, basil and chickpeas.

Enjoy!

Roasted Aubergine & Pomegranate

Serves One - two as a side!

Ingredients

2 Aubergine
2tbsp olive oil
1 bunch of fresh mint
2 clove of garlic
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp pomegranate molasses
4 tbsp thick Greek-style yoghurt
40g Feta Cheese
1 handful of pomegranate seeds

 

Instructions

Preheat oven to 240°C / 450°F (220°C fan.

Slice the aubergine into 1cm-thick rounds. Chop 1 garlic clove and sprinkle on top.

On a baking tray, line with paper and place aubergine on a tray. Sprinkle with garlic, 2tbsp water, followed by 2tbsp oil. Season and place in the oven for 20 minutes. Turn, roast for a further 10 minutes

For the dressing, finely chop the mint. Using a pestle and mortar, crush the other garlic clove with a pinch of sea salt into a paste. When smooth, mix in the extra virgin olive oil, vinegar, pomegranate molasses and mint.

Arrange the aubergine slices on a serving plate, then top with the yoghurt, drizzle over the dressing and scatter over the pomegranate seeds.

 

 

California Sushi Spring Rolls

Serves two!

Ingredients

8 rice paper wrappers
75g Rice Noddles
75g red cabbage sliced
2 leaves green leaf lettuce
2 Carrots, thinly sliced
1/2 avocado thinly sliced
1 small cucumber, thinly sliced
1 tbsp sesame seeds
1/2 finely chopped Onion
4 tbsp of chopped Mint
4 tbps of chopped Coriander
Pinch of Salt
 
Peanut Sauce
50g peanut butter
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey or maple syrup
1 tablespoons toasted sesame oil
1 garlic, pressed or minced
1 to 2 tbps water, as needed

 

Instructions

Cook the noodles in boiling water until al dente. ( about 5 minutes)

Off the heat, toss the noodles with the sesame oil and salt.

Chop all ingredients and set them aside.

Combine the onion, coriander and mint in a small bow.

Fill a large bowl about 1/2 inch deep with warm water. Place 2 rice papers in for 20 seconds then lay them flat on a clean surface.

Leave 1 inch around the edges and fill the paper with 1 piece of lettuces, a small handful of rice noodles, some cabbage, carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.

Fold the bottom and top in followed by the sides. This can be done like a burrito if easier. Repeat steps for the next rolls.

To make the peanut sauce: In a small bowl, mix all ingredients and season.

Serve and enjoy!

 

 

Blackberry & basil Mocktail

Serves two!

Ingredients

20 Blackberries
1 Lime
4 Basil leaves
2 teaspoon Honey
Sparkling water or your choice of kombucha

 
Instructions
Muddle blueberries, lime and honey in a glass until juice is released from the blackberries.
Clap the mint together in your hands to release the scent, then add to the glass.
Top with sparkling water or kombucha.
Garnish with a lime wheel and serve.