Pink gnocchi with a green core and ricotta cream

Print Recipe
Pink gnocchi with a green core and ricotta cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 30 minutes
Servings
as a starter
Ingredients
Gnocchi
  • 50 g potato flour
  • Butter
Beetroot puree
  • 300 g of beetroot peeled and chopped
  • 100 g of extra virgin olive oil
  • salt to taste
Ricotta sauce
  • 200 g of ricotta
  • 50 ml of whole milk warm
  • 1 pinch of salt
  • 30 g of butter
Pesto
  • 100 g of basil leaves
  • 50 ml of extra virgin olive oil
  • 20 g of pine nuts
  • 30 g of Parmesan grated
Garnish
  • Mint leaves
Prep Time 30 minutes
Cook Time 30 minutes
Servings
as a starter
Ingredients
Gnocchi
  • 50 g potato flour
  • Butter
Beetroot puree
  • 300 g of beetroot peeled and chopped
  • 100 g of extra virgin olive oil
  • salt to taste
Ricotta sauce
  • 200 g of ricotta
  • 50 ml of whole milk warm
  • 1 pinch of salt
  • 30 g of butter
Pesto
  • 100 g of basil leaves
  • 50 ml of extra virgin olive oil
  • 20 g of pine nuts
  • 30 g of Parmesan grated
Garnish
  • Mint leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To begin, make the beetroot purée by boiling the beetroots for 30 minutes, or until soft. Then blend them with the oil and salt in a food processor. Pass through a sieve until you obtain a smooth, velvety sauce
  2. To make the pesto, blend all the ingredients together to obtain a thick consistency and transfer to a squeezy bottle
  3. In a medium bowl, mix the boiled, mashed potatoes with a pinch of salt, the potato flour and ¾ of the beetroot puree
  4. Lightly dust a table with flour and roll the mixture into long sausages. Cut out pieces of gnocchi weighing about 20g
  5. Boil the gnocchi in salted boiling water. Once they rise to the surface, drain and mix with a little butter to stop the gnocchi from sticking
  6. Pipe a little pesto into each gnocchi
  7. Mix the ricotta cheese with the salt and warm milk in a blender. Pass through a sieve
  8. To serve, pour some large drops of ricotta sauce and beetroot purée on a serving plate. Place the gnocchi between the sauces and decorate with some mint
Share this Recipe

Nectarine, Fried Mozzarella & Basil Stacks with Balsamic Glaze

Print Recipe
Nectarine, Fried Mozzarella & Basil Stacks with Balsamic Glaze
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 20 mins
Cook Time 15 mins
Servings
stacks
Ingredients
  • 4 large nectarines sliced into rounds
  • 12 leaves large basil
  • 350 g large fresh mozzarella balls sliced into 8 thick round slices
  • 1 cup panko bread crumbs
  • 1/4 cup Flour
  • 1/3 cup parmesan cheese grated
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar
Prep Time 20 mins
Cook Time 15 mins
Servings
stacks
Ingredients
  • 4 large nectarines sliced into rounds
  • 12 leaves large basil
  • 350 g large fresh mozzarella balls sliced into 8 thick round slices
  • 1 cup panko bread crumbs
  • 1/4 cup Flour
  • 1/3 cup parmesan cheese grated
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add vinegar and brown sugar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
  2. In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
  3. Heat a large fry pan over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still firm. Set aside and keep the nectarines warm.
  4. Add the remaining olive oil to the pan and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, around 1 minute on each side. Drain on paper towel.
  5. To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.
Recipe Notes

To cut Nectarine Rounds - Start at one end of the fruit and slice until you run into the stone. It should be about 2 thick slices in. Then cute another slice into top of the nectarine until you hit the stone. Now carefully use your knife and cut all the way around, so now you should have 1 nectarine slice that is only attached only at the stone. The take a small pairing knife and very carefully cut around the stone to release the slice. You should now have 1 slice with a hole in the middle - use this in the middle of stack.

Share this Recipe

Cauliflower Bisque with Browned Butter Croutons

Print Recipe
Cauliflower Bisque with Browned Butter Croutons
Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper. Serve topped with croutons, pomegranate seeds, and chives.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entree
Prep Time 25
Cook Time 15
Servings
Ingredients
  • 2 cups full fat milk
  • 2.5 cups vegetable stock
  • 1 small head cauliflower separated into florets, about 450g
  • 350 grams starchy potatoes peeled and chopped
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 4 sprigs thyme
  • sea salt and freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cups cubed ciabatta bread
  • 1/3 cups heavy cream
  • 1/3 cups pomegranate seeds
  • Chopped chives for serving
Course Entree
Prep Time 25
Cook Time 15
Servings
Ingredients
  • 2 cups full fat milk
  • 2.5 cups vegetable stock
  • 1 small head cauliflower separated into florets, about 450g
  • 350 grams starchy potatoes peeled and chopped
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 4 sprigs thyme
  • sea salt and freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cups cubed ciabatta bread
  • 1/3 cups heavy cream
  • 1/3 cups pomegranate seeds
  • Chopped chives for serving
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
  3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  4. Serve topped with croutons, pomegranate seeds, and chives.
Share this Recipe

Banana, tofu and sugar snap pea risotto

Print Recipe
Banana, tofu, sugar snap pea and banana risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 1 cup risotto rice
  • 1 onion chopped
  • 2 in bananas peeled and cutbite sized chunks
  • 2 tsp. Sambal Oelek
  • 1&1/2 cups water
  • 1 tsp. saffron or turmeric
  • 250 grams sugar snap peas cleaned and halved
  • 3 tbs. sunflower oil
  • sugar
  • cinnamon
  • salt and pepper
Course Main Dish
Servings
Ingredients
  • 1 cup risotto rice
  • 1 onion chopped
  • 2 in bananas peeled and cutbite sized chunks
  • 2 tsp. Sambal Oelek
  • 1&1/2 cups water
  • 1 tsp. saffron or turmeric
  • 250 grams sugar snap peas cleaned and halved
  • 3 tbs. sunflower oil
  • sugar
  • cinnamon
  • salt and pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe

Kale Crostini with Blue Cheese and Grape-Apple Relish

Print Recipe
Kale Crostini with Blue Cheese and Grape-Apple Relish
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entree
Cuisine Sth American
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 3/4 cup apple cider
  • 1/4 cup golden raisins
  • 1/2 Granny Smith apple cored and cut into 1cm dice (1 cup)
  • 1/2 cup red or white seedless grapes quartered
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. thinly sliced shallot
  • Sea salt and freshly ground black pepper to taste
  • 24 2 cm thick slices of crusty baguette
  • 1 Tbs. extra-virgin olive oil more for brushing
  • 2 cups very thinly sliced trimmed kale leaves
  • 1 tsp. cider vinegar
  • 150 g creamy blue cheese such as Gorgonzola dolce or Roquefort
Course Entree
Cuisine Sth American
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 3/4 cup apple cider
  • 1/4 cup golden raisins
  • 1/2 Granny Smith apple cored and cut into 1cm dice (1 cup)
  • 1/2 cup red or white seedless grapes quartered
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. thinly sliced shallot
  • Sea salt and freshly ground black pepper to taste
  • 24 2 cm thick slices of crusty baguette
  • 1 Tbs. extra-virgin olive oil more for brushing
  • 2 cups very thinly sliced trimmed kale leaves
  • 1 tsp. cider vinegar
  • 150 g creamy blue cheese such as Gorgonzola dolce or Roquefort
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Position a rack in the upper third of the oven and heat the oven to 180c.
  2. Simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.
  3. Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.
  4. Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.
  5. In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.
  6. Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese.
  7. Using a slotted spoon, top with the relish.
  8. Serve immediately.
Share this Recipe

Crispy Parmesan Asparagus Perfect Starter Or Side

Print Recipe
Crispy Parmesan Asparagus Spears with Lemony Sun-Dried Tomato Aioli
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 350 g asparagus bottoms trimmed
  • 1 lemon halved
  • 170 g all-purpose flour
  • 2 tablespoon eggs whisked with aof water
  • 250 g panko breadcrumbs
  • 170 g cup grated parmesan
  • Canola or vegetable oil for shallow frying
  • Pinch paprika
  • Lemony Sun-Dried Tomato Aioli Ingredients:
  • 170 g cup mayonnaise
  • 3 cloves garlic
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • teaspoon ¼salt
  • Pinch black pepper
  • 1 tablespoon minced sun-dried tomatoes
Course Main Dish
Servings
Ingredients
  • 350 g asparagus bottoms trimmed
  • 1 lemon halved
  • 170 g all-purpose flour
  • 2 tablespoon eggs whisked with aof water
  • 250 g panko breadcrumbs
  • 170 g cup grated parmesan
  • Canola or vegetable oil for shallow frying
  • Pinch paprika
  • Lemony Sun-Dried Tomato Aioli Ingredients:
  • 170 g cup mayonnaise
  • 3 cloves garlic
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • teaspoon ¼salt
  • Pinch black pepper
  • 1 tablespoon minced sun-dried tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place a medium-large pot of water over high heat, and add a good amount of salt so that it tastes like sea water; squeeze in the lemon and stir to combine, and bring to the boil.
  2. Once the water boils, add in the asparagus, and blanch them for about 30 seconds – 1 minutes; remove from water and plunge into an ice water bath to shock the asparagus and stop if from further cooking, then drain and pat dry with paper towels.
  3. Prepare your breading area by getting your flour ready in one bowl or container, your whisked eggs in another, and the panko breadcrumbs combined with the parmesan in another.
  4. Dip the asparagus spears into the flour to coat, then into the eggs, then into the panko-parmesan mixture to coat; set aside on a large platter, and repeat until all are coated.
  5. Heat enough oil in a large skillet or pan to generously cover the bottom (enough for shallow frying), and once hot, begin adding batches of the coated asparagus spears and fry, turning them once, until golden-brown and crisp; drain on wire racks, and repeat with all coated asparagus; sprinkle with a bit of paprika to finish.
  6. Serve with the Lemony Sun-Dried Tomato Aioli sauce.
Share this Recipe

Cauliflower Fried “Rice” Low Carb – So Delicious! Perfect Weeknight.

So who doesn’t love fried rice? It’s a shame it’s not so healthy – until now! Substituting shaved cauliflower for rice is a stroke of genius! It has also brought Chinese fried rice, once relegated to the “comfort food” category, into a weeknight meal rotation. As a fried rice look-alike, this dish can hold its own. The cauliflower is chewy and nubbly in all the right rice-like ways. Bits of egg and tender vegetables also make it a satisfying meal on its own. This still feels like comfort food – just comfort food that’s sneaking a few more vegetables into your day!

Print Recipe
Cauliflower Fried "Rice"
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Prep Time 20
Cook Time 10
Servings
Ingredients
  • 1 medium head cauliflower
  • 8 slices bacon optional
  • 2 large eggs
  • 1 tablespoon minced ginger
  • 3 cloves garlic minced
  • 2 medium carrots diced (about 1 cup)
  • 250 gram corn fresh or frozen
  • 150 gram peas fresh or frozen
  • 4 shallots thinly sliced
  • 75 gram cashews almonds, or other nut
  • 2 tablespoons to 3soy sauce (or if gluten-free 1 to 2tamari)
Course Main Dish
Cuisine Chinese
Prep Time 20
Cook Time 10
Servings
Ingredients
  • 1 medium head cauliflower
  • 8 slices bacon optional
  • 2 large eggs
  • 1 tablespoon minced ginger
  • 3 cloves garlic minced
  • 2 medium carrots diced (about 1 cup)
  • 250 gram corn fresh or frozen
  • 150 gram peas fresh or frozen
  • 4 shallots thinly sliced
  • 75 gram cashews almonds, or other nut
  • 2 tablespoons to 3soy sauce (or if gluten-free 1 to 2tamari)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice."
  2. Cook the bacon in a large frying pan over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon fat (or use 1 teaspoon vegetable oil), reserving the grease.
  3. Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.
  4. Wipe the pan clean and warm 1 tablespoon of bacon fat or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir the corn, peas, and cauliflower "rice" into the pan, mixing the ingredients thoroughly.
  5. Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the bacon, eggs, green onions, cashews, and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.
  6. Leftovers will keep refrigerated for about a week.
Share this Recipe