Beetroot leaf and Ricotta Ravioli with Walnut Butter and Dill

Soooo I’m pretty sure this is a revolutionary recipe! I googled it and saw no other recipe the same! Pretty happy with myself over here.
I’d been eyeing off the beetroot powder in my local health food store for the last few months so I figured it was about time I used it in something! Upon googling it I was pleasantly surprised to find out that one tablespoon of the stuff has the nutritional equivalent to a whole beetroot!
I’’ve also recently discovered how easy it is to make your own ricotta, and have been loving using the beetroot leaves and stems in salads as well as the beetroot themselves. So, I thought I’d put it all together into one beautiful looking (and even better tasting) dish!

Beetroot Leaf and Ricotta Ravioli with Walnut Butter and Dill

Serves 8

Ingredients

Pasta dough

340g OOO flour
60g beetroot powder
4 eggs
2 tsp salt
1 egg, beaten, to seal ravioli

Ricotta

2 litres full fat organic milk
1 tsp salt
1/2 cup white vinegar

Filling
1 tbsp olive oil
2 cloves garlic, finely crushed
2 bunches beetroot leaves and stems, finely sliced
1 bunch curly kale, stems removed, finely sliced
450g ricotta
150g parmesan, finely grated
Zest of 2 lemons
3 tsp sumac
2 egg yolks
1/2 tsp cracked black pepper

Sauce
200g butter
1/2 cup olive oil
150g walnuts, chopped

To serve
Bunch fresh dill tips
Fresh salad, such as lemon and white wine vinegar dressed rocket or finely sliced zucchini

Method

To make pasta dough, combine the flour, beetroot powder and salt. On a clean work surface, make a mound with the flour mixture, making a hole in the middle. Add the eggs into the middle. Using a fork, start to whisk the eggs, slowly incorporating the flour as you go. When it starts to get too thick, use your hands to combine. Knead the dough for about 10mins, until it becomes smooth. Wrap in plastic wrap and leave to rest for about 30mins.
Meanwhile, to make the ricotta, heat the milk and salt over medium to high heat in a large saucepan, stirring often. When steaming, foaming, and just about to boil, take it off the heat and add the vinegar. Stir well, cover, and leave for 15mins. Pour into a muslin lined colander. Allow to strain for 20mins. Discard the whey. Take the curds from the muslin and refrigerate until needed.
To make the filling, heat the olive oil in a large frying pan over medium heat, Add the garlic, beetroot leaves and kale. Cook, stirring often, for about 10mins or until soft and wilted. Remove from heat and cool.
In a bowl combine the ricotta, beetroot leaf mixture, parmesan, lemon zest, sumac, egg yolks and pepper.
Cut the pasta dough into quarters. Using a pasta machine roll out each piece until dial 2.
Place 1 tsp of filling at 2cm intervals along the dough. Brush seals with beaten egg. Top with pasta and press down around filling to get rid of any air. Use a knife or pasta cutter to cut ravioli. Place ravioli on baking paper until all of it is done.
To make the sauce, heat the butter and olive oil in a pan over medium, high heat. Stirring often, cook until butter is melted and starting to brown, about 15mins. Add the walnuts and continue to cook for another 5mins.
To cook the ravioli, bring a large saucepan water to the boil. Add the ravioli. Cook, stirring, for 5 to 7 mins, or until cooked. Strain and then pour into a large bowl. Immediately add the walnut butter sauce and stir to combine.
Spoon into serving bowls, top with dill and serve alongside your choice of fresh salad.

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Beetroot Cured Salmon with Finger Lime, Horseradish Labna and Buckwheat Lavosh

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The last few months haven’t been easy for me. All of a sudden I had found myself in a completely new living environment, new job (that I didn’t really like), missing my mates and social life back in Newcastle, and feeling overall, a little bewildered at the huge changes. It was weird considering I find it so easy to travel to remote countries alone, meet new people and seek out new experiences. I think it was because I knew deep down that this is going to be my life for a good while now, not just a stepping stone to the next overseas adventure.
I’ve now come to realise that this IS a new adventure, it just doesn’t involve as many plane trips or passport stamps. I’m finally starting to gain the courage to admit what I really want. And I think this place may just help me to accomplish my goals.
With an open heart and mind I have now found myself in a new job, with beautiful, encouraging, and motivating people, who, after only one week, I feel so grateful to be a part of their business and excited for their future and mine.
I love the focus on local produce up here and the sense of sharing. Last Friday two people came in with gifts from their farms, including some beautiful finger limes. My mind immediately started racing with what I could do with them. Not surprisingly, after another 38 degree day, I firstly thought of an icy cold gin and tonic, topped with the little bursting finger lime vesicles and some juniper berries. After daydreaming about that for a while I then remembered this salmon dish that I made at Christmas, a recipe adapted from Jamie Oliver. The flavours worked perfectly together and I was also so happy with how the labna and lavosh turned out. It all looks very fancy and complicated but in fact is very easy, especially if you skip making your own lavosh and just buy some.
There were Hot Cross Buns in the supermarket the other day, so let’s just say I’m getting in here early with the perfect Easter recipe for you all.dsc_1454 dsc_1531 dsc_1537

Recipe

You will need to start this recipe 48hrs in advance

Serves 6 as an entree

Ingredients

Salmon

800g side salmon, pin boned, skin off

2 fresh beetroot, peeled and chopped

Juice of 2 limes

Juice of 2 lemons

3 juniper berries, bashed

5 tbs rock salt

2 tbs raw sugar

50ml gin

Labna

500g natural, thick greek yoghurt

1 tsp salt

1 clove garlic, finely grated

1 tsp finely grated fresh horseradish

Buckwheat Lavosh

1 tbs raw sugar

100g buckwheat

300g plain flour

30g butter, cubed

1 tsp salt plus extra

2 tsp fennel seeds

150g water

2 egg whites

To serve

3 finger limes, vesicles removed

4 baby cucumbers, thinly sliced

Bunch baby radishes, finely sliced

Baby herbs

Method

Start the labna 48hrs prior to serving.

To make the labna, in a large bowl, combine the yoghurt, salt, garlic and horseradish and stir well to combine. Place in a colander lined with a double layer of cheesecloth, over a large bowl. Bring the edges of the cheesecloth together and twist to wrap the yoghurt tightly. Place 2 or 3 tins of beans (or whatever) on top and place in the fridge to set.

Start curing the salmon 24hrs prior to serving.

To cure the salmon, place all the ingredients, except the salmon, in a food processor and process until smooth.

Place the salmon in a baking dish and pour over the beetroot cure. Spread it evenly to coat both sides of the salmon.

Place a piece of baking paper over the salmon and tuck in snuggly around the salmon. Cover tightly with a double layer of cling wrap and place in the fridge for 24hours. No longer.

For the buckwheat lavosh, pre-heat the oven to 180 degrees celsius  and line 3 to 4 baking trays with baking paper.

Combine the flours, sugar, salt and fennel seeds in a bowl. Add the butter and use finger tips to rub into the flour.

Add the water and 1 of the egg whites and stir to bring together. Turn out onto a lightly floured surface and knead until smooth and elastic.

Cut the dough into 12 pieces and use a pasta machine to roll until 2mm thick (or use a rolling pin).

Place on to prepared trays and brush with the remaining egg white and sprinkle with a little cracked salt.

Bake, in batches, for about 20mins, or until golden and crisp (keep and eye on it!)

Remove from oven and allow to cool.

When ready to serve, remove the salmon from the cure and gently wash off any excess with as little water as possible.

Remove the labna from the cheesecloth and put into a serving bowl.

Thinly slice the salmon across the grain and arrange on a serving platter along with the radish, cucumber, baby herbs and finger lime vesicles. Serve alongside the lavosh and labna.

Enjoy!

 

 

Grilled Asparagus with Serrano Ham and Lemon Aioli

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Here is another quick and easy yet impressive appetiser for the festive season. It can all be prepared the day before and just grilled before serving. You could serve it as an entree or as part of an antipasto plate.

You will have leftover aioli as well, it goes really well with some Christmas ham and soft white bread.

Hope you all have a lovely Christmas with friends and family, lots of food and drinks and fun times!dsc_1376 dsc_1343

Recipe
Serves 6 as part of a platter
Ingredients
20 asparagus spears
20 very thin slices serrano ham
Olive oil
1/2 lemon
Handful fresh parsley, finely chopped
1/4 cup finely grated parmesan
Cracked pepper
Aioli (makes about 2 cups)
4 cloves garlic, chopped
2 tsp salt
4 egg yolks
2 cups olive oil
2 tbs french mustard
Zest and juice of 1 lemon
4 tbs water
Method
For the aioli, place the garlic, salt and egg yolks in the bowl of a small food processor and process until combined. With the motor running, start adding the oil in a slow and steady stream until all gone. Aioli should be thick and pale like soft butter. Transfer to a bowl and add the mustard, lemon juice, zest and enough water to loosen into a creamy consistency. Cover and keep in the fridge until needed.
For the asparagus, wrap each piece of asparagus with the ham, starting from the bottom and working towards the spear, leaving the spear uncovered.
Heat a grill pan over high heat and drizzle with a little olive oil. Grill the asparagus for about 5mins, turning frequently. Remove from pan and place on to a serving platter.
Sprinkle with the lemon juice, parmesan cheese, parsley and cracked pepper and serve with some of the aioli.
Enjoy!

Kalamata Olive and Roast Almond Tapenade

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Every year I say, I’m not doing anything for Christmas, I can’t afford it, I don’t have time, blah blah blah. But then, every year, next minute, I’m elbows deep in royal icing, fighting off the flies on a 35 degree summer’s day, making gingerbread houses that no-one is going to eat. And I secretly love it.

However, I’m guessing most people aren’t like me, so here is a recipe for an impressive but very easy appetiser for these entertaining times. Will post another one tomorrow for an even easier one!dsc_1371 dsc_1396dsc_1415 dsc_1434

Recipe
Makes about 2 cups
Ingredients
500g kalamata olives
4 anchovies plus 1 tbs of their oil
2 cloves garlic
2 tbs capers
4 tbs olive oil
Juice of 1 lemon
1/2 tsp cracked pepper
1 cup roasted almonds plus a quarter of a cup of sliced to serve
To Serve
4 garlic bulbs, cut and roasted with olive oil, salt and pepper at 180 degrees for about 30mins
Cherry tomatoes on the vine, roasted at 180 degrees for about 15mins
Danish Feta
Fresh baguette (or a gluten free alterna
Fresh basil leaves
Method
To make the tapenade, first roughly chop the almonds in a food processor by using the pulse button so as not to over-chop. Empty them into a bowl.
Place the olives, anchovies, garlic, capers, olive oil, lemon juice and pepper in the processor and process until combined and relatively smooth. Empty into the bowl with the almonds and stir to combine.
To serve, place in a bowl and top with the extra sliced almonds. Place bowl on a platter with the garlic, tomatoes, feta, baguette and basil leaves.
Enjoy!

Charred Avocado, Cucumber, Radish and Chickpea Salad

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Here is a recipe for an impressive but simple salad that would serve well as a nice lunch with some white wine or to take to a barbecue. It’s perfect on it’s own but would also go really well with some grilled chicken or salmon. Crusty bread would also go well on the side.
I used to talk about stuff on this blog about life and inspiration. But, at the moment, I have nothing interesting to say. And I’m sure no-one cares anyway. However, if you do, I’d love some feedback.
Hope you like the salad.

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Recipe
Serves 4
Ingredients
2 avocados
Lemon oil for grilling
1 bunch radishes, thinly sliced on a mandolin
5 baby cucumbers, finely sliced on a mandolin
1 can chickpeas, rinsed and drained
Handful of fresh dill sprigs
1/2 cup lemon juice
2 tablespoons olive oil
2 teaspoons dijon mustard
Salt and pepper
Crusty bread to serve (optional)
Method
Heat a grill pan over high heat. Cut the avocados in half. Remove the seed and cut each half into thirds. Peel away the skin. Brush the avocado with the lemon oil and place, cut side down, on the hot grill pan. Grill each cut side for about 2 mins, or until blackened lines appear. Remove from the heat and set aside.
To make the dressing, combine the lemon juice, olive oil, dijon mustard and some salt and pepper in a tightly sealed jar and shake well to combine.
To serve, arrange the avocado, radishes, cucumbers and chickpeas on a platter. Drizzle with the dressing and sprinkle with the dill.
Enjoy!

Beetroot Carpaccio with Horseradish Dressing

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This recipe came about as a result of some amazing fresh beets that I picked up at the farmers market and my new love for horseradish cream. This is a simple but impressive starter or light meal, or you could serve it with some grilled meat and crusty bread to bulk it out. Replace the horseradish cream with dijon mustard if you’d like the dish to remain vegan.dsc_1110

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Recipe

Ingredients

Serves 4 as a starter or light meal

4 fresh beetroot, stalks trimmed and discarded, leaves reserved
Juice of 1 lemon
2 tbs fresh chopped dill, plus extra to serve
1/4 red onion, finely chopped
2 tsp honey
2 tbs olive oil
2 tbs red wine vinegar
2 tsp horseradish cream (or mustard for vegan)
salt and pepper
50g baby capers
70g walnuts, roasted and roughly chopped
Crusty bread

Method

Place the beetroot in a large pot and cover with water. Bring to the boil over high heat and continue to boil for about 45mins or until a knife inserts easily into the flesh. Drain and rinse under cold water,using your hands to slip away the skin. Set aside and allow to cool.
Meanwhile, to make the dressing, Place the lemon juice, 2 tbs chopped dill, red onion, honey, olive oil, vinegar, horseradish and salt and pepper in a jar with a tight fitting lid. Shake thoroughly to combine.
Using a mandolin, thinly slice the beetroot into rounds.
On a platter arrange the beetroot leaves, and then the beetroot. Drizzle over the dressing. Sprinkle with the capers, remaining dill and walnuts.
Serve with crusty bread.
Enjoy!

Creamy Kabocha Squash Dip with Kale, Nashi Pear, Chilli and Cashew Topping

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Dips are one of my favourite things to make, it’s so easy to make a different variation every time, depending on what you have available. I also like the challenge of making them super healthy but equally as delicious as a naughty, creamy, oily, cheesy dip you might buy from the supermarket. So many of the so called ‘healthy’ dips you can buy, like hummus and babaganoush can have very high levels of oil in them. When I make dips, sauces and pestos at home I try to use water and vinegar where possible and usually it turns out just as delicious. Sometimes just a drizzle of oil on top of the finished product is all you need.

The kabocha squash I used in this dip is a type of asian squash that is abundant in the markets here at the moment, but you could use any type of pumpkin you like, butternut would work well. You could also use green apple or a firm green pear in place of the nashi pear.

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Recipe

Ingredients

1kg kabocha squash, cut into wedges, skin left on, seeds removed

1/4 cup coconut nectar or maple syrup

1 tbs sesame oil

1 whole bulb garlic, cloves separated

salt

150ml coconut cream

1/4 cup tahini paste or cashew butter

Juice of half a lemon

1 tsp curry powder

2 large leaves of kale stem removed, finely shredded

1/2 nashi pear, julienned

1 long red chilli, finely sliced

handful of fresh herbs such as lemon basil, mint and coriander

1 tsp olive oil

juice of 1/2 a small lime

handful of roasted cashews

Brown rice crackers, to serve

Method

Pre-heat oven to 200 degrees Celsius. Line an oven tray with baking paper. Place the squash in an even layer on the tray, along with the garlic and drizzle with half of the coconut syrup, sesame oil and sprinkle with salt.

Roast in the oven for about 45mins or until very tender. Remove from oven and allow to cool.

Scoop the flesh from the squash into a food processor (reserve the skins for a roast vegetable salad or just to snack on, they are delicious). Squeeze the garlic from the skins and add to the pumpkin along with the rest of the coconut syrup, coconut cream, tahini, lemon juice and curry powder. Process until combined and smooth. Check for seasoning and add salt if necessary. Spoon out into a wide, shallow bowl.

In another bowl add the kale, nashi pear, chilli, herbs, olive oil, lime juice and a pinch of salt. Use your hands to combine and slightly massage the kale to soften it.

Spoon on top of the dip and sprinkle with the cashews.

Serve with brown rice crackers or scoops of choice!

Enjoy!

 

Tempeh Burgers with Chilli Beetroot Relish, Tahini Sauce, Salad and Seeds on Pumpkin Bread

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Tempeh is possibly one of the best things on the face of this earth. It is so damn tasty and so damn good for you (except for maybe when you fry it up all crispy in oil….)

The flavour of tempeh on it’s own is delicious already, but, teamed with a few spices and some sweet and salty sauces, it is next level. All shoved in a dripping burger full of fresh salad, spicy beetroot relish and nutty tahini sauce, you definitely won’t be missing meat after this meal.

I love how readily available and cheap the tempeh is here in Bali. I’ll definitely be missing that back in Aus. I need to get into making myself. We bought the beautiful pumpkin bread and fresh produce from the organic markets here in Canggu on the weekend, always a treat!

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Recipe

Ingredients

4 pumpkin bread rolls (or whatever type you prefer)

1/4 cup coconut oil (or other cooking oil)

4 pieces tempeh, halved horizontally

1/4 cup soy sauce

1 tsp ground turmeric

Lettuce leaves

Tomatoes, sliced

Red onion, thinly siced

Bean sprouts

Cucumber, sliced

Toasted sunflower seeds

Fresh coriander

Chilli Beetroot Relish

Ingredients

2 tsp ground cumin

2 tsp ground coriander

1 tsp crushed black pepper

1 tsp dried chilli flakes

1 tbs olive oil

1 red onion, finely diced

6 cloves garlic, crushed

Thumb side piece of ginger, grated

5 birdseye chillies, finely chopped

3 fresh beetroot (small fist sized), peeled and grated

2 cups white vinegar

2 litres water

salt to taste

Tahini Sauce

Ingredients

3 cloves garlic, crushed

4 tbs tahini

1 tbs coconut syrup (or maple syrup/golden syrup/honey)

3 tbs lemon juice

water

salt and pepper

Method

To make the beetroot relish, first, toast the cumin, coriander, pepper and dried chilli in a dry frying pan for about 1min, stirring constantly, until fragrant. Remove from pan and set aside.

Heat the oil in a medium saucepan over medium heat. Cook the onion, stirring, for about 3mins, or until soft. Add the garlic, ginger and chillies, and cook, stirring, for a further 1min. Add the toasted spices, beetroot, vinegar, some salt and 2 cups of the water. Bring to the boil. Reduce heat to low and simmer, stirring occasionally and adding a cup of water at a time as it reduces. Continue this for about nd hour and a half until beetroot is very soft and liquid is mostly absorbed. Spoon hot relish into sterilised jars and seal. Keep in the fridge after opening. Makes about 3 cups.

Meanwhile, to marinate the tempeh, in a shallow dish sprinkle the tempeh with the soy sauce and turmeric. Rub to coat evenly and allow to marinate in the fridge for at least 1 hour.

To make the tahini sauce, combine the tahini, garlic, lemon juice, salt and pepper. Add a tablespoon of water at a time until desired consistency is reached.

To make the burgers, heat the coconut oil in a large, non-stick frying pan over medium to high heat. Cook the tempeh, about 2 mins each side, until browned and crispy.

Toast the buns if you wish. Assemble the burgers with as little or as much ingredients as you want!

Enjoy with a side of potato wedges and cold beer!

 

 

Tempeh and Mushroom Fritters with Pickled Cucumber and Chilli Sambal

DSC_0704DSC_0675DSC_0693DSC_0666DSC_0659I’ve finally escaped the Australian East Coast winter and am lucky enough to again be in the warm and welcoming arms of Bali. It’s been a week now since we arrived and we are finally starting to feel like we are away from it all. Our jobs, families, responsibilities good and bad. I always struggle in the first week to let it all go and allow myself yo relax. I straight away start to come up with ideas and projects and then struggle between the guilt of not getting onto them straight away and allowing myself to have a break.

So, I’ve started slow with a couple of little recipes and shoots this week. All enjoyed by the poolside at the end of the day, so really, not too stressful…..

The local market here in Canggu is great for seasonal and cheap produce, it’s a hectic motorbike ride along a busy road to get there so we always try and get as much as we can carry back. I haven’t had the guts to carry a pumpkin on the bike yet but will sometime soon!

These little fritters were a delicious afternoon treat with some cold drinks and jumps in the pool. You can serve them like this or alongside some rice and salad for a more substantial meal. I used button mushrooms here but shitake would be even better. Corn kernels would also work well. If you can’t find Cassava flour, chickpea flour would be a fine substitute.DSC_0710DSC_0715DSC_0718DSC_0653Recipe

Mushroom and Tempeh Fritters

Ingredients

800g tempeh, chopped into 1cm cubes

10 shallots, finely sliced

500g mushrooms

2 1/2 cups cassava flour

1 lemon, zest and juice

1-2 cups water

2 tsp ground coriander

1 large thumb ginger, grated

4 tbs soy sauce

salt and pepper

Handful fresh coriander, chopped

Canola oil for shallow frying

Method

Combine all of the ingredients, except the water, in large bowl. Add one cup of the water and stir to combine, add the rest of the water as needed, until mixture sticks together but isn’t too wet.

Heat the oil in a wok, about 5cm deep. Test it is hot enough by seeing if a cube of bread turns golden in about 20secs.

Fry heaped tablespoons of mixture, in batches, turning frequently, until dark golden brown. Don’t be put off by how dark they go, they need to cook in the middle. Test one if you need.

Drain on paper towel, sprinkle with fresh coriander and serve with samba and pickled cucumber.

Pickled Cucumber

Ingredients

1 small or half a large telegraph cucumber, halved lengthways, seeds scraped out and finely chopped

Handful of fresh parsley, finely chopped

1 cup white vinegar

2 tbs white sugar

salt and pepper

Method

Combine ingredients in a bowl and mix well until sugar dissolves. Refrigerate for at least 20mins, or until needed.

Chilli Sambal

Ingredients

2 brown onions, peeled and chopped

1 whole bulb garlic, cloves peeled and chopped

2 large thumbs ginger, peeled and chopped

10 birdseye chillies

4 stalks lemongrass, white and pale green parts chopped

4 tomatoes, chopped

3 tbs palm sugar

1/4 cup vinegar

juice of 5 small limes

1 tbs fish sauce (optional)

salt and pepper

Method

Combine all ingredients in a blender and blend until smooth. Check for seasoning and adjust to suit.

Keep in a jar in the fridge for up to 2 weeks.