I love pasta. And I love making pasta. Unfortunately, glutenous pasta doesn't love me. So, I set out to make a gluten free pasta that I could stuff with ricotta (and subsequently stuff my face). Viola! This GF spinach ravioli stuffed with homemade goats ricotta (thanks Cypress and Myrtle) recipe was born. Pan fried in sage butter and seasoned with chilli, it's a bloody treat. You don't necessarily need a pasta maker to make pasta but it does help, otherwise a little bit of elbow grease will do just fine. I used freshly made goats ricotta because, well I have two dairy goats but shop bought ricotta or homemade from cows milk will also do the trick. If you can stomach semolina or normal flour, replace all three GF flours, omit the guar gum and you're good to go. These quantities make enough for one meal, or two starters but can be easily multiplied to make more.
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I don't usually use a lot of jarred curry mixes and pastes as I like to make things from scratch but we've had a jar of Panaeng curry paste sitting in the fridge for a good while now, it's definitely past its best before date so I thought it was about time to use it up. This Panaeng Braised Zucchini is full of flavour, simple to make and a delicious way to get rid of a zucchini glut come summer time. I used one large marrow from the farm for this, but two-three large zucchinis will do the trick. Salting and drying the zucchini is the key to this dish as it removes a lot of moisture and gets that nice golden colour to the zucchini when cooking. Serve with rice and fresh herbs for a tasty meal or snack.
This salad was born from an abundance of rocket and radishes growing in the garden. The ingredients are pretty minimal for this one, but the flavours pack a punch. The sweetness of the caramelised spiced pears softens the pungent, peppery flavours of rocket and radish, whilst the chilli dukkah and mustard dressing tie everything together. This recipe can also be bulked up for a more filling meal by adding green lentils or quinoa (or both!).
Dukkah would have to be my favourite addition to any cheese board and it's surprisingly easy to make yourself. Quantities for this recipe vary depending on how much I want to make, the below recipe is merely a guide for your basic dukkah so get creative and adjust to your tastes and needs. Serve with sourdough and olive oil, or add to your eggs and toast or a salad.
These brownies are incredibly gooey and absolutely delicious. Don't be fooled by their title, the black beans and sweet potato makes for an oozy chocolate centre centre. Whilst it is tempting to eat straight out of the oven, these brownies taste best after being cooled completely and chilled in the fridge overnight.
This spaghetti is so simple I almost felt I couldn't post it but since it's so delicious (and I've been eating it almost every night) I thought it's worth sharing (who doesn't love pasta, right?). Best enjoyed with a glass of red and good company on a balmy evening.
Crunchy, fresh and sweet - this Autumn salad sure does hit the spot. Roasted beets, fresh fennel and thinly slice apple tossed in a honey mustard dressing and topped with goats feta. Perfect on its own as a light lunch or side with some pork sausages and roast potatoes for a hearty meal.
Milk Vs Mylk - Are Plant Based Alternatives Really More Sustainable?Over the last 10 years, the global vegan community has grown considerably, with more people switching from meat and dairy to plant-based alternatives for health, ethical and environmental reasons. After spending seven months living in the UK and working in agriculture, I began to notice the growing popularity of soy and almond 'mylk' alternatives; two crops which don't grow in the temperate maritime climate of the United Kingdom. I started to wonder whether ditching the dairy in the UK and swapping traditional cow's milk for plant-based alternatives really was more sustainable and less resource intensive.
A super easy and quick salad - the perfect side for a hot summers night.
I recently started back at my job out on the farm, which means I came home with an abundance of fresh veg that wouldn't fit in the fridge. In an effort to use up old and new veggies this Asian style coleslaw salad was born. Eat on its own, as a side or stuffed inside cold rolls - it's the perfect salad for those balmy spring nights.
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Meet KarriWhen not busy in the kitchen cooking vegetables you'll find Karri busy growing them, painting them or (if all else fails) thinking about them. Archives
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