Rustic Beetroot Ravioli

I spotted this recipe for beetroot ravioli in the lastest SBS Feast magazine.

Their version was not so rustic...

The filling consists of roasted grated beetroot, ricotta and panko crumbs plus salt and pepper.

I made my pasta with delicious freshly milled wholewheat flour.

It definitely makes a less soft pasta but packed with flavour.

The filling is rolled up in balls.

Top with some more pasta, (yes I know interesting technique, I was having trouble so I tried a few different ways) and attempt to create your ravioli!

They were probably the dodgiest looking ravioli I have ever made, I had to patch them up everywhere....

but a miracle occurred and not one of these little babies burst!

A beautiful burnt butter sage sauce is drizzled over the top and serve.

My daughter was in awe of the beautiful pink innards, she was so excited.

Then had a mouthful....'mum I don't like it'!

Oh well you don't have to like everything but me I loved them, they tasted wholesome, like real food, and rustic!

Caramelised Garlic Bread

I first tasted Brasserie Bread's caramelised garlic bread a while back and I was instantly in love.

Sadly I have to go out of my way to enjoy some of its deliciousness.

So I decided to make it my myself.

I made the dough using a Brasserie bread recipe I found (and absolutely love) on Crunchy Tiger who attended one of there workshops. It is an amazing technique for bread making and I do suggest you try it!

For the garlic I firstly brought some sugar water to the boil (1/3 cup sugar and 1-1/2 cup water).

I blanched the garlic so I could easily remove the skin.

The popped it back in until it was soft.

I then reduced it down to a toffee and added some balsamic vinegar (about 1 tablespoon).

Back in went the garlic to become one with the sticky goodness.

I added plenty of salt and pepper. 

The dough after it first rising process was then rolled out into three segments, covered with my caramelised garlic and then folded up.

The three pieces I then plaited together.

The loaf was then left to rise again before baking.

As you can see I tend to lose some of my toffee, I think I need to work on the shape.

But otherwise it was so delicious eaten warm out of the oven.

The soft warm bread with the sweet soft garlic. 

Yum!

Eggplant and Goats Cheese Involtini

I am a huge believer in giving. 

We are so lucky to live in an amazing country where we have so much.

Recently I became aware of the Oxfam Australia campaign for

 Stop Hunger, Start Growing.

Just $50 "can provide a family with tools for home gardening so 

they can grow their own food and stop hunger."

Why not donate to this? I did.

As part of the campaign they have compiled a cookbook! You can download it here.

I immediately fell in love with this recipe for Eggplant and Goats Cheese Involtini, created by another food blogger Scoff and Quaff.

The peperonata sauce is firstly prepared from capsicums, garlic, onion and parsley, then simmered away with some tinned tomatoes.

The eggplants were sliced and cooked on the griddle pan both sides until soft but still intact.

The filling is a combination of goats curd, ricotta, baby spinach and sage.

Simply add some filling and roll.

Spoon over the peperonata sauce, sprinkle with some cheese and bake.

The result is a delicious meal. 

The goats cheese was perfectly balanced against the substantial eggplant and rich sauce.

Even served on a plate I bought from Oxfam!

Please do go check out the wonderful collection of recipes and consider supporting such a worthy cause.

The Ultimate Sticky Bun

This is not the first time I have fallen for the cover photo on SBS Feast magazine and cooked the recipe. 

So this month was sticky buns, and they are certainly something special.

And if you are unable to buy your own copy of Feast this month they have the recipe posted on their website.

It involves preparing a dough, a very indulgent dough made of butter, eggs and sugar. The dough is left to rise and then rolled out and topped with the butter, cinnamon, sugar, pecan deliciousness.

Then roll, cut and place in a dish that you have already poured freshly made caramel and toasted pecans into.....yes that is what makes these amazing.

Once again allow the dough to rise and then bake.

They are briefly cooled before you spoon over the caramel you have saved and warmed for just this moment.

Let cool a little bit longer (mine was about 20 minutes) and then drizzle with icing and sprinkle over more toasted pecans.

I may have got a little carried away but you can almost see the scrolls!

We shared them with friends, still warm, out of the dish. The beautifully soft warm bread smothered with sticky caramel and crunchy pecans.....

And yes they were very well received, 'heavenly' may have been mentioned!

Kingfish Marinated in Squid Ink with Perfumed Fruit, Scallop and Coconut

Our favourite cafe Circa Espresso is full of interesting books.

On one visit we picked up the Bentley recipe book and were immediately taken by the recipe for Kingfish.

It actually seemed possible to create, with chef Brent Savage giving great tips on how to adapt home cooking to cheffy techniques.

I scribbled the recipe out on a serviette, as all food obsessed souls do?

The fruit is 'perfumed' with bergamot essence a couple of hours in advance.

The kingfish is cut into portions, coated in a mix of squid ink, oil and salt then popped in a ziplock bag.

The fruit and coconut (prepared with coconut cream and agar agar) are plated up.

The fish is cooked souv vide style by lowering the bag slowly in 67 degree water which pushes the air out.

The whole dish came together perfectly, the delicious fish, scented fruit, coconut puree with the soft scallop and the edible flowers. 

It was a floral light refreshing dish and felt like I was eating in a fine dining restaurant.

Still amazed it was created in our home.

Very special thanks to Restaurant Atelier for giving me the Bergamot essence.