Asparagus With Ricotta Dumplings

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Asparagus With Ricotta Dumplings
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Servings
Ingredients
Dumplings
  • 2 cups ricotta drained (it shield be dry and crumbly
  • 1 cup finely grated parmesan plus more (for serving)
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2.5 teaspoons Sea salt flakes plus more
  • 1/2 plain flour plus more
Asparagus and Assembly
  • 250 g asparagus trimmed, cut into 3cm pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 shallot stalk green and white parts, thinly sliced
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons Chopped chives
  • 2 teaspoons fresh lemon juice
  • Sea salt flakes freshly ground pepper
  • olive oil for drizzling
Servings
Ingredients
Dumplings
  • 2 cups ricotta drained (it shield be dry and crumbly
  • 1 cup finely grated parmesan plus more (for serving)
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2.5 teaspoons Sea salt flakes plus more
  • 1/2 plain flour plus more
Asparagus and Assembly
  • 250 g asparagus trimmed, cut into 3cm pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 shallot stalk green and white parts, thinly sliced
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons Chopped chives
  • 2 teaspoons fresh lemon juice
  • Sea salt flakes freshly ground pepper
  • olive oil for drizzling
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Instructions
Dumplings
  1. Pulse 1.5 cups of the ricotta with the parmesan, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer dumpling batter to a medium bowl.
  2. Dust a greaseproof lined baking tray with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against side of bowl at a 45° angle to smooth batter. Using your finger tip, push batter off spoon and let drop onto baking sheet (this may take a few tries). The dumpling will slightly curve at each ends. Dust tops with more flour. (You should have about 65 dumplings.)
Asparagus and Assembly
  1. Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.
  2. Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.
  3. Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to surface).
  4. Transfer dumplings to pan; add butter and green garlic. Cook, tossing often, until sauce has thickened and garlic has slightly softened, about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.
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BLUEBERRY MINT CRUMBLE IN JARS

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BLUEBERRY MINT CRUMBLE IN JARS
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Course Dessert
Servings
Ingredients
  • 3.5 cups fresh blueberries rinsed
  • Juice of 1/2 lime
  • 2 tablespoons Gluten-Free or Regular Flour+
  • 3 tablespoons light brown sugar
  • 1 tablespoons granulated sugar
  • 3 tablespoons fresh finely chopped Mint leaves
  • Ingredients for Topping:
  • 1/2 cup Whole Rolled Oats (not instant)+
  • 1/2 cup Gluten-Free or Regular Flour+
  • 1/2 cup light brown sugar
  • 6 tablespoons unsalted butter melted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg preferably freshly grated
  • 4 500 ml jam jars
Course Dessert
Servings
Ingredients
  • 3.5 cups fresh blueberries rinsed
  • Juice of 1/2 lime
  • 2 tablespoons Gluten-Free or Regular Flour+
  • 3 tablespoons light brown sugar
  • 1 tablespoons granulated sugar
  • 3 tablespoons fresh finely chopped Mint leaves
  • Ingredients for Topping:
  • 1/2 cup Whole Rolled Oats (not instant)+
  • 1/2 cup Gluten-Free or Regular Flour+
  • 1/2 cup light brown sugar
  • 6 tablespoons unsalted butter melted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg preferably freshly grated
  • 4 500 ml jam jars
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Instructions
  1. Preheat oven to 160c.
  2. Spray the insides and rim of the jars and place them on a baking sheet.
  3. In a medium bowl, combine all of the ingredients for the filling. Spoon the filling into the jars, using the back of a mixing spoon to press blueberries down if needed to allow about ½ inch for the topping. Note: the filling will compress when cooking.
  4. In a separate bowl, combine all of the ingredients for the topping. Spoon the topping evenly across the four jars, distributing across to the top of the filling to cover it.
  5. Place baking sheet with jars in the preheated oven and bake for 30 minutes or until the filling is bubbly and the tops are lightly golden in colour.
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Whole Wheat Quinoa Strawberry Banana Bread

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Whole Wheat Quinoa Strawberry Banana Bread
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Servings
loaf
Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup quinoa flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt”¨
  • 6 tablespoons unsalted butter room temperature
  • 3/4 cup sugar
  • 1/4 cup plain whole milk yogurt, room temperature
  • 2 room temperature eggs
  • 2 1/2 ripe bananas lightly mashed
  • 1 teaspoon vanilla extract
  • 1 cup strawberries hulled and sliced
Servings
loaf
Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup quinoa flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt”¨
  • 6 tablespoons unsalted butter room temperature
  • 3/4 cup sugar
  • 1/4 cup plain whole milk yogurt, room temperature
  • 2 room temperature eggs
  • 2 1/2 ripe bananas lightly mashed
  • 1 teaspoon vanilla extract
  • 1 cup strawberries hulled and sliced
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Instructions
  1. Preheat the oven to 170C. Grease a standard loaf pan and set aside.
  2. In a medium bowl, combine the flours, baking soda, and sea salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low until it’s pale and light, about 3 minutes. Add the sugar and continue to beat until fully combined. Scrape down the sides, and then mix in the eggs one at a time. Next add in the bananas, yogurt, and vanilla. Fold in the flour, and then strawberries, mixing just until combined. If you’d like, reserve a few berries for the top of the bread.
  4. Pour into the prepared pan and bake for 60 – 70 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs attached. My bread browned considerably in the oven check bread towards the end and tent edges with foil if needed.
  5. Cool for 20 minutes, remove from bread pan, and cool 40 minutes more before serving.
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Linguine with Red Pesto and Corn

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Linguine with Red Pesto and Corn
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Cuisine Italian
Servings
Ingredients
  • 500 g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced almonds or whole
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan for serving
Cuisine Italian
Servings
Ingredients
  • 500 g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced almonds or whole
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan for serving
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Instructions
  1. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, following the instructions on the package. Plunge into an ice bath, drain, and let cool. Bring another pot of water to boil. Drop the tomatoes in for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins and remove the seeds. In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth. Shuck the corn and slice the kernels off of the cob. In a large bowl, toss the pasta with the sauce and the raw corn. Serve topped with chopped parsley or grated Parmesan.
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