Dressing – Green Goddess

 

Ingredients

• 2 cloves garlic
• 2 shallots
• 1 cup spinach
• 1 cup parsley
• ¼ cup nuts
• 1/4 cup nutritional yeast
• 3 limes juiced
• ¼ cup rice wine vinegar or mirin
• ½ cup olive oil
• Salt and pepper

Method

1. Use food processor to blend.
2. Add oil in a smooth stream until you're happy with consistency
3. Season
4. Adjust flavours to your liking

Source: @Katcancook on tic toc

 

 

Pesto - Using Basil or Parsley

 

Ingredients

• 1 cup basil or parsley
• 1 cup baby spinach
• 1 tbsp or more toasted pine nuts
• 3 garlic cloves
• 1/4 cup or more parmesan
• 1 heaped tbsp feta

Method

1. Use food processor to blend.
2. Add oil in a smooth stream until you're happy with consistency
3. Season
4. Adjust flavours to your liking

Recipe - Yoghurt citrus cake with gin syrup

 

Ingredients

• 125g unsalted butter, softened
• 220g (1 cup) caster sugar
• 3eggs
• 1 lime, zested
• ½ lemon, zested
• 225g (1½ cups) self-raising flour
• 50g almond meal
• 200g (¾ cup) Greek-style yoghurt
• 2 tbsp demerara sugar
• whipped or pouring cream, to serve

Gin syrup

• 155g (¾ cup) caster sugar
• ½ lime, juiced
• ½ lemon, juiced
• 2 tbsp gin 

Instructions

1. Preheat the oven to 180°C. Grease a 20 cm square cake pan and line with baking paper.
2. Using electric beaters, cream the butter and sugar in a large bowl until pale. Beat in the eggs, one at a time, beating well after each addition. Gently fold in the zests, flour and almond meal, then the yoghurt. Transfer mixture to the prepared cake pan and smooth the surface, making a slight dip in the centre to help it rise more evenly. Bake for 35 mins or until a skewer inserted into the centre of the cake comes out clean. Cool slightly before using a skewer to poke about 30 holes into the top of the cake.
3. Meanwhile, to make gin syrup, place 60 ml water, sugar and juices in a small saucepan over medium heat. Simmer, stirring to dissolve sugar, for 5 minutes or until slightly reduced. Stir in the gin.
4. Spoon the hot syrup evenly over the cake, trying to prevent it running down the edges of the cake. Sprinkle over the demerara sugar. Allow the cake to cool in the pan, before cutting into squares and serving with cream.

Source

Recipe Risoni pasta salad with asparagus and sicilian olives

 

Serves: 6

Note: Can swap the risoni for rice or quinoa for a gluten-free option.

Ingredients

• 300g risoni
• 2 bunches asparagus, woody ends trimmed, cut into 3cm pieces
• 200g green sicilian olives pitted and sliced
• 1 yellow capsicum, seeded, chopped
• 100g fetta
• 1/2 cup coarsely chopped dill
• 1/4 cup finely shredded basil

 

Dressing

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

 

Method

1. Make the dressing by placing all dressing ingredients in a screw-top jar. Seal and shake to combine. Season.
2. Cook the risoni in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain reserving some pasta water.
3. Immediately drizzle the dressing over the risoni mixture and gently toss to combine
4. Add the sicilian olives, capsicum and fetta
5. When totally cooled, add the dill and basil