Homemade pasta with a broadbean pesto

Pasta dough:
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
3 cups podded broad beans
2 cloves garlic, crushed
50g grated parmesan
1 cup basil leaves
handful mint leaves
juice and zest from half a lemon
½ cup olive oil

Bring a large pot of water to the boil ready for the pasta.
Pasta dough:
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.
Place all ingredients except for the oil into a food processor. Pulse until roughly chopped. Add oil gradually through the chute, while the motor is running until desired consistency. Fold through pasta and top with more parmesan.

Spanakopita – spinach pie

6 large leaves silverbeet, washed and chopped finely
4 spring onions, finely chopped
200g feta cheese
200g ricotta cheese
3 tablespoons grated parmesan cheese
4 eggs, lightly beaten
3 tablespoons chopped parsley
10 sheets filo pastry
olive oil spray
toasted sesame seeds to garnish

Preheat oven to 180.
In a large mixing bowl combine silverbeet, spring onions, feta, ricotta, parmesan, eggs and parsley. Mix well. Cover filo pastry with a clean, damp tea towel. Spray an ovenproof dish and lay down the first sheet of filo. Lay down 4 more sheets, spraying in between each layer.
Pile the spinach mixture on top of the filo and spread evenly. Layer 5 more sheets of sprayed filo over the mixture. Tuck in the edges and sprinkle with sesame seeds. Bake for 30 minutes, until top is crisp and golden. Allow to rest for 10 minutes. Cut into squares and serve.

Crunchy garden salad with the best ever salad dressing

1 portion of salad greens
1 avocado, diced
2 tomatoes,  chopped
2 cucumbers, chopped
2 red peppers, chopped
2 carrots, peeled and finely chopped
2 corn cobs, cooked and kernels removed
3 eggs, hard boiled and grated  (to garnish)
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
½ teaspoon balsamic vinegar
1 tablespoon maple syrup
¼ cup whole egg mayonnaise
1 teaspoon tamari
coarse-ground black pepper, to taste
½ teaspoon sea salt
½ teaspoon mustard powder
1 clove garlic, crushed

Place all salad ingredients in a bowl.Whisk dressing ingredients together. Just before serving pour dressing over salad and toss well. Top with grated egg.

Lemon cupcakes with a lemon drizzle icing

120g butter
¾ cup sugar
2 eggs
1 3/4 cups flour, sifted
Pinch salt
2 teaspoons baking powder
zest 1 lemon
¼ cup milk
2 tablespoons lemon juice
Lemon icing:
¾ cup icing sugar
1 tablespoon lemon juice
Patty pans

Preheat oven to 180.
Cream butter and sugar until light and creamy. Beat in eggs 1 at a time. Add salt and lemon zest. Beat until well combined. Add flour (mix flour with baking powder) and milk alternately, beating well after each addition.  Add lemon juice and mix well. Line muffin tins with patty pans. Three quarter fill each patty pan with mixture. Bake for 12-15 minutes, remove from muffin tins and cool on wire rack.
Combine all ingredients together in a bowl. Drizzle over cupcakes.

Pumpkin, feta, caramelised onion and herb pizzas

3 large thin pizza bases
Caramelised onions:
50g butter
3 large Spanish onions, finely sliced
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
grated pumpkin
sprigs of fresh thyme/rosemary
salt to taste
olive oil

Preheat oven to 220°.
Caramelised onions:
Melt butter in a medium pot. Add onions and cook covered over medium/low heat  for 30  minutes. Stir regularly. Add sugar and vinegar. Cook, uncovered, for a further 10-15 minutes or until very soft. Allow to cool. Spread onions over pizza bases. Top with crumbled feta cheese and then with grated pumpkin.  Drizzle with oil and scatter with sprigs of fresh thyme.  Sprinkle with salt. Place pizza directly on oven rack and bake for 15-20 minutes, or until crisp and golden.