500g plain flour
3 teaspoons salt
Bring a large pot of water to the boil ready for the pasta.Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour. Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine. Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook. Place pasta in boiling water and simmer for 4-5 minutes until aldente.
Basil, parsley and sunflower seed pesto
1½ cups of basil leaves (well packed)
½ cup parsley leaves (well packed)
3 tablespoons sunflower seeds
1/3 cup parmesan cheese
1 large or 2 small garlic cloves, crushed
½ cup olive oil
Pick off leaves of parsley and basil and place in food processor. Heat frying pan on medium heat, add sunflower seeds and cook for about 2 minutes until golden. Place all ingredients into the
food processor and process until finely chopped – like a rough paste Add oil gradually through the chute, while the motor is running until desired consistency.
Ratatouille served with a wet polenta
1 eggplant, cubed
2 zucchini, cubed
1 red pepper, cut into strips
1 can chopped tomatoes
½ tub tomato paste
chilli flakes (a little)
sea salt to taste
1 cup instant polenta
4 cups water
Heat oil in a small pot. Add onion and garlic. Cook until glassy. Add eggplant, zucchini and red pepper. Stir. Add chopped tomatoes, tomato paste, chilli flakes and salt. Cook uncovered for approximately 20 minutes, or until the vegetables are soft and starting to lose shape.
Put water, butter salt and pepper into a pot and bring to the boil. Remove from heat and whisk in polenta. Whisk until all lumps have gone. Return to a gentle heat and whisk/cook for another 5 minutes to thicken.
Cucumber, tomato, zucchini salad with herbs and crispy pita
8 tomatoes, diced
2 cucumbers, diced
2 zucchinis, sliced finely
Handful basil, chopped
½ cup parsley, chopped
8 sprigs thyme
8 sprigs oregano
salt and pepper
2 pita breads, split into halves
Sumac and salt
Place all salad ingredients into a large bowl. Toss. Splash some olive oil and a touch of balsamic onto salad and toss to combine. Season with salt and pepper and taste.
Brush pita on one side with oil. Sprinkle with sumac and salt. Bake until crispy. Cool and break into medium sized pieces.
3 cups of self raising flour, sifted
200 g butter (softened)
½ cup sugar
½ cup orange juice
½ orange zest
2 eggs separated
Preheat oven to 180.
In a large bowl mix butter, sugar, egg yolks, orange juice and zest together with the sifted flour. Form dough by mixing all ingredients together (best with hands, good to wet hands). Once dough forms,
place on table (sprinkle flour on table to stop sticking to table) and roll with rolling pin. Should be about 5 mm in thickness. Use a glass or cup to cut out circles. Place a small amount of filling in the middle of the circle of dough, then pinch each corner to form a triangle around the filling. Brush the hamantashen with egg white and place on a lined baking tray Bake for 15-20
minutes until a light golden brown and allow to cool on wire racks.