Recipes — italian RSS



Broccoli Soup with Kale, Gnocchi and Cannellini beans…..

YIELD: 2-4 Servings PREP: 5 mins COOK: 20 mins READY IN: 25 mins Ingredients 1/2 Head of Broccoli Chopped 1/2 head of cauliflower, choppedchopped 3 cloves of garlic Minced 1/2 cup celeriac optional 2 cans cans of cannellini beans drained and rinsed Large handful of kale or spinach Chilli flakes 1 tsp Herbamare (vegie spice) 250gms of gluten free gnocchi Fresh parsley  Ground pepper Instructions Boil the broccoli, cauliflower and celeriac for about 15 minutes until tender Add the minced garlic Pour into blender or use a bar mix, adding a can of cannelini beans (this will thicken it!) Blend until smooth Return to heat and add torn kale or spinach leaves, another can of cannellini beans and season with salt and pepper. Add chilli flakes, vegie stock to taste, basil and fresh parsley Add...

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Creamy Gnocchi with Roasted Sweet Cherry Tomatoes

When it’s tomato season, I always find myself with an abundance of sweet, ripe, bursting-with-juice tomatoes. Some of them come from my dad’s hydroponic plants, some from my grandpa’s trusses, and some, from my friends at Blush Tomatoes. Bright, firm, juicy and sun ripened in glasshouses, Blush are Australia’s leading producer and marketer of premium Glasshouse tomatoes. Blush has 30 hectares of glasshouse located in Guyra, atop the Northern Tablelands of NSW. Thanks to the unique micro climate – it’s perfect for growing tomatoes that are packed with taste and flavour! Not only are tomatoes such an important part of so many dishes; they add acidity, which is necessary in heavier dishes, and colour to make everything look better- but they’re so good for you....

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Mutti’s ‘Soup-a’ Soup…

YIELD: 12 cups (6 Servings) PREP: 10 mins COOK: 4 hrs 0 min READY IN: 4 hrs 10 mins I posted a photo of this soup a few nights ago, and I have been asked at least 100 times for the recipe! It is my dear mum's soup- Shirley- who we affectionately call Mutti (German for 'Mother'). She takes care of me when I'm tired, overworked and can't be bothered cooking for myself. Whenever I visit her, she always has something delicious waiting for me. Thanks mum xx Ingredients 1 tsp safflower oil 1 onion diced 3 celery stalks sliced finely 2 carrots diced 2 potatoes cubed 1/2 cup sweet potato diced 2 cups crushed tomatoes fresh or canned 850 ml water Instructions Heat the safflower oil in a large soup pot over a medium heat Sauté the...

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Layered Vegetable Bake…

YIELD: Serves 2-4 (2-4 Servings) PREP: 10 mins COOK: 1 hr 15 mins READY IN: 1 hr 25 mins Ingredients 2 Tsp Coconut Oil 1 Zucchini Sliced Finely, lengthways with a mandoline 1 Medium Eggplant Sliced As Above 1 Medium Sweet Potato Sliced As Above 5 Large Tomatoes Diced 1 Cup Water 1/2 Cup Fresh Basil 1 Garlic Clove Minced Pinch of Coconut Sugar Pinch of Salt and Fresh Pepper Vegan Cheese or Choice (Optional) Or My Creamy Cashew Cheeze Sauce Instructions Pre-heat oven to 180ºC Line a Kitchenware Direct Terrine Dish with baking paper Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them Rinse well then heat a non-stick pan Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side...

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Ribollita….

YIELD: 6 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 tbsp Extra Virgin Olive Oil 1 Large Onion Diced Finely 3 Cloves of Garlic Minced 2 carrots diced 4 potatoes cubed 2 celery stalks Sliced Finely 2 cans of cannellini beans drained and rinsed (mash or blend half of the beans before adding to soup) 2 Roma Tomatoes Diced 6 cups filtered water 1 tsp Himalayan Sea Salt 1 tsp Dried Rosemary 2 cups Kale finely chopped 1 tbsp Basil chopped Instructions Sauté onion and garlic in the oil until soft. Add carrots, potatoes and celery, and cook for 5 minutes, stirring regularly Add mashed and whole beans, tomatoes, water, salt, and rosemary Bring to a rolling boil, then drop to a simmer and cook for 25 minutes, stirring every 5 or so minutes. Add the kale and basil, and cook...

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