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Pasta and chickpeas with Tuscan cabbage Using passata for the sauce gives it a thick, soup-like consistency and yields a richer bowl of pasta. Ingredients 2 tbsp extra-virgin olive oil 100 g piece smoked pancetta or speck, cut into small pieces 1 large French shallot, finely chopped 1 garlic clove, skin on, smashed 2-3 sprigs […]

Apple and Sultana Tart INGREDIENTS, serves 8 For the pastry (pasta frolla) 150 gr of cold butter cut into cubes 250 gr of plain flour 1 egg 120 gr of icing sugar 1 teaspoon of vanilla paste finely grated zest of 1 lemon Pulse all the ingredients with a food processor until you have wet crumbs. […]

Lemonade Cakes INGREDIENTS, makes 8-10 mini cakes using a muffin tin 3 eggs 3/4 cup of brown sugar 1/2 cup olive oil finely grated zest of 1 lemon 1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean 3/4 cup real lemonade 2-1/4 cup of  gluten free self-raising flour 1 cup of […]

Stuffed Acorn Squash Ingredients 3 tablespoons  olive oil 2 acorn squash, medium sized 1 1/2 pound ground chicken or ground turkey, beef or pork 1 medium yellow onion, diced (3/4 cup) 1 small red bell pepper, diced (1/2 cup) 1 medium carrot, shredded (1/4 cup) 2-3 cloves garlic, minced 1 large egg 1 1/4 teaspoon […]

Lamb and Pork Meatballs Ingredients   5 cloves garlic – minced 1 large egg 1 tbsp dried rosemary 1 tsp sea salt .5 tbsp cracked black pepper 1/3 cup glutino gluten free breadcrumbs 1/2 pound of ground New Zealand lamb 1/2 pound lean ground pork   Directions   Makes 8 servings of 2 meatballs per […]

Eggplant and Mozzarella Melt INGREDIENTS    2 large eggs   Coarse salt and ground pepper   3/4 cup plain dried breadcrumbs    Olive oil, for baking sheet    1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds    1 loaf (8 ounces) soft Italian bread    2 cups tomato sauce homemade Click here    […]

Pumpkin Sauce   (Salsa di Zucca) Makes: sauce for 2 lb. pasta or gnocchi (freeze some) Prep: 10 minutes Cook: 15 minutes Ingredients 3 Tbsp. Butter 2 Medium Shallots chopped 1/2 C. Dry Vermouth (or another dry white wine – the dry Vermouth is great though in this) 1 3/4 C. Pumpkin Puree (fresh or […]

Peach Amaretto Zucchini Bread Ingredients   3 eggs 3/4 cup oil 1/4 cup buttermilk 1 cup sugar 1/2 cup Stonewall Kitchen Peach Amaretto Jam, plus 1/2 cup for glaze 1 teaspoon vanilla 2 cups raw zucchini, unpeeled and grated 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon salt […]

Ricciarelli almond cookies. Ingredients 300 g (3 cups) almond meal 250 g caster sugar 2 egg whites finely grated zest of 1 lemon icing sugar, for dusting Instructions 1. Preheat the oven to 180°C. Line a baking tray with baking paper. 2. Mix the almond meal and sugar in a large bowl. Add the egg […]

SWEET POTATO AGNOLOTTI   Makes: About 3 dozen Prep: 30 minutes for filling; 2 hours for dough and cutting Cook: about 5 minutes Ingredients for Filling 1 large Cooked Sweet Potato 1 Cup Whole Milk Ricotta Cheese 2 Tbsp. grated Parmigiano-Reggiano cheese Salt and Pepper to taste A little grated fresh nutmeg – optional Instructions […]