Staple2

Spinach and feta dumplings with tomato salsa two hundred grams baby spinach leaves, chopped two hundred twenty five grams feta fifty grams finely grated parmesan, plus extra, to serve  fifty grams plain flour, plus extra, for dusting two eggs one third cup chopped chives one clove garlic, crushedTomato salsathree hundred grams mixed cherry tomatoes, halved one cup mint leaves one clove garlic, crushed two tablespoons olive oil one tablespoon white wine vinegar sea salt and cracked black pepper  one// To make the tomato salsa, place the tomatoes, mint, garlic, olive oil, vinegar, salt and pepper in a bowl and toss to combine. Set aside. two// Place the spinach, feta, parmesan, flour, eggs, chives, garlic salt and pepper in a bowl and mix until a sticky dough forms. Roll tablespoons of the mixture into balls and roll in the extra flour.  (Don`t make the balls too big) Cook, in batches, in a large saucepan of boiling water for three-four minutes or until firm and floating to the surface. Remove with a slotted spoon and set aside. three// Melt the butter in a non-stick frying pan over high heat. Add the dumplings and cook for two minutes each side or until golden. Serve with tomato salsa and extra parmesan. Serves four. 
Jul 28

Spinach and feta dumplings with tomato salsa


two hundred grams baby spinach leaves, chopped

two hundred twenty five grams feta

fifty grams finely grated parmesan, plus extra, to serve 

fifty grams plain flour, plus extra, for dusting

two eggs

one third cup chopped chives

one clove garlic, crushed

Tomato salsa

three hundred grams mixed cherry tomatoes, halved

one cup mint leaves

one clove garlic, crushed

two tablespoons olive oil

one tablespoon white wine vinegar

sea salt and cracked black pepper

 

one// To make the tomato salsa, place the tomatoes, mint, garlic, olive oil, vinegar, salt and pepper in a bowl and toss to combine. Set aside.

two// Place the spinach, feta, parmesan, flour, eggs, chives, garlic salt and pepper in a bowl and mix until a sticky dough forms. Roll tablespoons of the mixture into balls and roll in the extra flour.  (Don`t make the balls too big) Cook, in batches, in a large saucepan of boiling water for three-four minutes or until firm and floating to the surface. Remove with a slotted spoon and set aside.

three// Melt the butter in a non-stick frying pan over high heat. Add the dumplings and cook for two minutes each side or until golden.

Serve with tomato salsa and extra parmesan.

Serves four. 

Grilled prawn quinoa salad with jalapeno dressing two cups cooked quinoa (follow instructions or read our quinoa section on the blog) five hundred grams green raw prawns/shrimps, peeled with tail intact olive oil, for brushing sea salt and cracked black pepper  two hundred grams mixed cherry tomatoes, halved hundred grams spinach or rocket leaves jalapeno dressingone tablespoon lime juice two teaspoons finely grated lemon rind one cup chopped coriander leaves two cloves of garlic, crushed one quarter cup chopped store-bought pickled jalapenos two tablespoons jalapeno brine (that is the `juice` they were pickled in) one// To make the jalapeno dressing, place the lime juice, lime rind, coriander, garlic, chopped jalapeno and jalapeno brine in a processor and process until roughly chopped. Set aside. two// Preheat a char-grill pan or bbq over high heat. Brush the prawns with oil and sprinkle with salt and pepper. Cook the prawns for two minutes each side or until cooked through. Place the quinoa in a bowl with the tomato, spinach and prawns and drizzle with the dressing. Serves four.  
Sep 17

Grilled prawn quinoa salad with jalapeno dressing 

two cups cooked quinoa (follow instructions or read our quinoa section on the blog)

five hundred grams green raw prawns/shrimps, peeled with tail intact

olive oil, for brushing

sea salt and cracked black pepper 

two hundred grams mixed cherry tomatoes, halved

hundred grams spinach or rocket leaves 

jalapeno dressing

one tablespoon lime juice

two teaspoons finely grated lemon rind

one cup chopped coriander leaves

two cloves of garlic, crushed

one quarter cup chopped store-bought pickled jalapenos

two tablespoons jalapeno brine (that is the `juice` they were pickled in)

one// To make the jalapeno dressing, place the lime juice, lime rind, coriander, garlic, chopped jalapeno and jalapeno brine in a processor and process until roughly chopped. Set aside.

two// Preheat a char-grill pan or bbq over high heat. Brush the prawns with oil and sprinkle with salt and pepper. Cook the prawns for two minutes each side or until cooked through. Place the quinoa in a bowl with the tomato, spinach and prawns and drizzle with the dressing.

Serves four.  

Cheese and spinach ravioli with spicy tomatoesfifty grams butter half a teaspoon dried chili flakes two cloves of garlic, thinly sliced five hundred grams mixed cherry tomatoes, halved  one quarter cup chicken stock  half a cup ricotta  one quarter cup goat`s cheese  one egg yolk  one quarter cup finely grated parmesan hundred and twenty five grams frozen chopped spinach, thawed and drained sea salt and cracked black pepper  thirty two gow gee wrapper  shaved parmesan, to serve one// Heat a non-stick frying pan over medium heat. Add the butter, chili and garlic and cook for one minute. Add the tomato and stock and cook for five-eight minutes or until tender. Set aside and keep warm. two// Mix to combine the ricotta, goat`s cheese, egg yolk, parmesan, spinach, salt and pepper. Place two teaspoons of the mixture into the centre of a gow gee wrapper. Brush the edges with water, top with another wrapper and press the edges to seal. Repeat with remaining mixture and wrappers. Cook the ravioli in a saucepan of salted boiling water for three-five minutes or until cooked through. Top with the sauce and shaved parmesan to serve. Serves four. 
Oct 17

Cheese and spinach ravioli with spicy tomatoes

fifty grams butter

half a teaspoon dried chili flakes

two cloves of garlic, thinly sliced

five hundred grams mixed cherry tomatoes, halved 

one quarter cup chicken stock 

half a cup ricotta 

one quarter cup goat`s cheese 

one egg yolk 

one quarter cup finely grated parmesan

hundred and twenty five grams frozen chopped spinach, thawed and drained

sea salt and cracked black pepper 

thirty two gow gee wrapper 

shaved parmesan, to serve 

one// Heat a non-stick frying pan over medium heat. Add the butter, chili and garlic and cook for one minute. Add the tomato and stock and cook for five-eight minutes or until tender. Set aside and keep warm.

two// Mix to combine the ricotta, goat`s cheese, egg yolk, parmesan, spinach, salt and pepper. Place two teaspoons of the mixture into the centre of a gow gee wrapper. Brush the edges with water, top with another wrapper and press the edges to seal. Repeat with remaining mixture and wrappers. Cook the ravioli in a saucepan of salted boiling water for three-five minutes or until cooked through. Top with the sauce and shaved parmesan to serve.

Serves four.