2 medium zucchini, ends trimmed and chopped into 2cm chunks
3 potatoes, scrubbed and chopped into 2cm cubes
2cm cup split red lentils
1 cup canned chopped tomatoes (with their juices)
2 pieces of parmigiano-reggiano rind
2 dried bay leaves
3-4 sprigs of fresh thyme
5 cups chicken stock
1 teaspoon kosher sea salt, plus more
freshly ground black pepper
2-3 cups finely sliced savoy cabbage, reserved for later
Extra virgin olive oil, for drizzling
Freshly chopped flat-leaf parsley (or basil), for garnishing
Freshly grated parmigiano-reggiano cheese, for garnishing
If you own a stovetop-safe slow cooker insert: Heat the olive oil in the insert over medium heat on the stove. Add the onion and celery and saute until tender, 5 to 7 minutes, before transferring to the slow cooker and continuing with the instructions below.
If you do not own a slow cooker with a stovetop-safe insert (or wish to skip step one): Place the insert on the slow-cooker base (this recipe will fit a 3.7l capacity slow cooker). Add the olive oil, onion, celery, carrot, zucchini, potatoes, split red lentils, chopped tomatoes, parmigiano rind, bay leaves, thyme, chicken stock, kosher salt, and black pepper. Stir together. Cook on high heat for 4-6 hours, or until the red lentils are tender (or alternatively, cook on low heat for 8-10 hours).
In the last hour of cook time (or 2 hours, if you are cooking over low heat), add the thinly sliced cabbage. Remove and discard the dried bay leaves and any tough thyme sprigs. Adjust the seasoning to taste salt and pepper – you will most likely need to be liberal on the salt for this soup!
Serve the soup and top each serving with a drizzle of extra virgin olive oil, a sprinkling of freshly chopped parsley, and freshly grated parmigiano-reggiano.
This impressive make-ahead tart is perfect for entertaining, picnics and everything in-between!
2 sheets frozen puff pastry, just thawed
650g butternut pumpkin, peeled, deseeded
120g goat’s cheese, crumbled
2 teaspoons fresh thyme leaves
160ml (2/3 cup) thickened cream
185ml (3/4 cup) milk
Small mixed lettuce leaves, to serve
Preheat oven to 220°C. Lightly grease a 23cm (base measurement) fluted tart tin and line with the pastry, pressing well into the side. Place on a baking tray and bake for 15 minutes or until lightly golden. Set aside for 5 minutes to cool slightly. Use your hands to press down on the base to flatten. If desired, use a sharp knife to trim the excess pastry.
Meanwhile, use a very sharp knife or mandolin to thinly slice the pumpkin. Starting on the outside and working your way in, arrange the pumpkin in the pastry shell in a rosette pattern. Scatter the goat’s cheese over the pumpkin. Sprinkle with the thyme.
Reduce oven to 170°C. Whisk together the eggs, cream and milk in a bowl. Season. Carefully pour over the pumpkin. Bake for 30 minutes or until firm. Season. Serve with lettuce leaves.
A delicious and super easy to make burger pizza is just what you need this weekend!
250g ground beef
1 prebaked 12-inch pizza crust
1/2 cup ketchup
1/4 cup prepared mustard
1-1/2 cups shredded cheddar cheese
2 cups shredded lettuce
1/2 cup chopped dill pickle
1/4 cup chopped onion
1/2 cup mayonnaise
2 to 3 tablespoons dill pickle juice
Preheat oven to 220°C. In a large skillet, cook and crumble beef over medium heat until no longer pink, 3-4 minutes; drain.
Meanwhile, place crust on an ungreased baking sheet or pizza pan. Mix ketchup and mustard; spread over crust. Add ground beef; bake 5 minutes. Sprinkle with cheese; bake until cheese is bubbly and crust is lightly browned, 8-10 minutes longer.
Top with lettuce, pickle and onion. Whisk mayonnaise and enough pickle juice to reach desired consistency; pour over pizza.
Layer biscuits with strawberries and cream and they’ll soften to create an indulgent no-bake dessert. Super easy and delicious, it’s a fabulous summer treat.
600ml double cream
1 tbsp vanilla bean paste
1 tbsp orange blossom water
125g icing sugar, plus 2 tbsp
500g shortcake biscuits, plus 3 crushed
350g strawberries, sliced
Line a 20cm cake tin or dish (either a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml of the cream, the vanilla, orange blossom water and 125g icing sugar with an electric whisk until thick and billowy.
Add a layer of biscuits to the tin, and spoon over some of the cream, about 1cm thick all over. Add a layer of strawberry slices, then repeat with the cream, biscuits and strawberries until you fill the tin, finishing on a layer of biscuit. You’ll have some strawberries leftover to serve. Press everything down well so every biscuit is covered in cream. Cover and chill overnight.
To serve, flip the tin onto a serving plate, and remove the cling film. Whip the remaining 100ml cream with 1 tbsp icing sugar and dollop on top of the cake, swirling it around. Top with the remaining strawberry slices in lines, sift over the remaining 1 tbsp icing sugar and sprinkle the biscuit crumbs in between the rows of strawberries. Cut into slices to serve.
GIVE IT A GLOSSY FINISH
Dusting the strawberries with icing sugar gives a nice shine as it dissolves, and makes them lovely and glossy.
TRY A TWIST
Add 1 tsp rosewater instead of orange blossom and top with chopped pistachios instead of biscuit crumbs. Or try this method with different biscuits, such as digestives or malted milk and swap strawberries for other fruits.
If you like spring rolls with that addictingly delicious sweet dipping sauce…
Super excited to introduce you to great bowl recipe which is loaded with good things like rice noodles, sweet garlic lime sauce, peanuts, rainbow veggies, and mint /basil /cilantro, and it’s a summer winner!
Firstly – it’s important for a recipe that features fish sauce, to say: DO NOT SNIFF THE BOTTLE.
Fish sauce is that deliciously mysterious substance that smells deathly but, no, for real – it tastes like magic when combined with the right friends: lime juice, brown sugar, garlic, and the other usual suspects. Today is our day to be the fish-sauce-charmers who bring out the best and only the best of the fish sauce, and that means, above all else, do not let the urge to just check if it still smells as bad as it did last time get the best of you. IT STILL SMELLS JUST AS BAD, OKAY?
The herbs, on the other hand, smell better than ever because of spring! new life! The mint and cilantro and basil together – it’s literal food heaven to combine the cool freshness of that herb trio with the saltiness and tang of the sauce.
We are in that sad season of Minnesota life where buying basil means paying $4 for that little plastic package with basically three single basil leaves in it – but we are fast approaching the time where fresh herbs (basil included!) are becoming more readily available in more than three-leaf packages, at which point I will obviously reduce myself to living solely on the lushness of these flavour-packed spring roll bowls – you know, in order to live seasonally. I can take one for the team on this.
for the sweet garlic lime sauce:
3 cloves garlic
2 tablespoons rice vinegar
1/4 cup agave or brown sugar
1/4 cup fish sauce
1/3 cup lime juice
1/3 cup vegetable oil
for the bowls:
Basil, Mint, and Cilantro (plz use all three – they’re so good together!)
Veggies –> like carrots, bell peppers, and cucumbers
Protein –> like shrimp, tofu, chicken (optional)
SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.
NOODLE PREP: Cook your rice noodles by soaking them in cold water for about 30 minutes. When they’re softened, transfer to a pot of boiling water for just a minute or two before quickly draining again. *This is my preferred method because it prevents them from getting overly sticky.*
VEG PREP: Mince the herbs, slice the serranos, and peel or julienne cut the vegetables.
BOWL PREP: Toss the noodles (hot or cold! your choice, friend) with the sweet garlic lime sauce and all the other ingredients.