Spinach, rocket, pear and parmesan salad

Ingredients

250g baby spinach
250g rocket
2 firm ripe pears, thinly sliced
Sunflower seeds toasted
parmesan cheese, shaved

dressing:

1 cup olive oil
¼ cup balsamic vinegar
1 teaspoon maple syrup
salt and pepper to taste

Method

Combine dressing ingredients and set aside.
Place spinach and rocket on a platter.
Add pear and gently toss through salad.
Garnish with sunflower seeds and parmesan cheese.

No fuss pumpkin risotto

Ingredients

½ butternut, steamed and mashed
2 tablespoons butter
1 tablespoon olive oil
2 onions, finely chopped
500g aborio rice
5 cups veggie stock
¼ cup grated parmesan cheese
¼ cup chopped parsley
Salt and pepper to taste

Method

Heat oil and butter in a heavy based pot. Add onions and cook until glassy. Add rice and stir for 2 minutes.
Add stock and pumpkin. Bring to the boil. Reduce heat, cover and cook for 20 minutes, stirring occasionally.
Remove from heat and stir through parmesan and parsley.
Season with salt and pepper.

Homemade pasta with broccoli, silverbeet garlic and chilli

Ingredients

Pasta dough:

500g plain flour
3 teaspoons salt
5 eggs, lightly beaten

Sauce:

2 tablespoons olive oil
100-150g butter
3 cloves garlic, crushed
2 heads broccoli, cut into small florets
6 stalks silverbeet, chopped
1 chilli finely diced
Parsley, Oregano, basil (any herbs from garden)
Grated parmesan to sprinkle

Method

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.

sauce:

Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add broccoli, greens and herbs and chilli  and stir for a few minutes until wilted.
Pour over pasta and mix until well combined. Serve straight away.

Homemade pasta with Napoli sauce

Ingredients

Pasta dough:

500g plain flour
3 teaspoons salt
5 eggs, lightly beaten

Sauce:

1 tablespoon olive oil
100g  butter
2 cloves garlic, crushed
3 silverbeet leaves, chopped (stem removed)
Oregano, basil, parsley (any herbs from garden)
2 cans chopped tomatoes
Grated parmesan to sprinkle

Method

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.

sauce:

Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add all the greens and herbs and stir for a few minutes until wilted. Add in the chopped tomatoes and stir for a few minutes. Pour over ravioli and mix until well combined. Serve straight away.

Yummy ginger cookies

Ingredients

125g butter
1 teaspoon bicarbonate soda
2 1/4 cups flour sifted
1 teaspoon ground ginger
1 teaspoon mixed spice
¼ cup golden syrup
1 cup sugar
1 egg, lightly beaten

Method

Preheat oven to 180.

Beat all ingredients together. Roll teaspoonsful of mixture into small balls.
Place on oven tray lined with baking powder and flatten with a fork (making fork lines).
Bake for 12-15 minutes. Allow to cool on a wire rack.