1. Photo with 381 notes
    Posted 3 weeks ago
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    Mini Shrimp Rolls with Dill on Buttered Challah
Ingredients:
1 1/2 pounds shrimp, defrosted, peeled and deveined
1 cup white wine
2 lemons
¼ cup light mayonnaise
1 tablespoon chopped dill
¼ cup finely diced celery
1 teaspoon white vinegar
¼ teaspoon salt
Pepper to taste
2 tablespoon butter, melted
12 mini challah or brioche rolls
Directions:Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool.
In a medium saucepan, heat the white wine, juice of 1 1/2 lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces.
In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.
Nestle into challah crevices.

    Mini Shrimp Rolls with Dill on Buttered Challah

    Ingredients:

    • 1 1/2 pounds shrimp, defrosted, peeled and deveined
    • 1 cup white wine
    • 2 lemons
    • ¼ cup light mayonnaise
    • 1 tablespoon chopped dill
    • ¼ cup finely diced celery
    • 1 teaspoon white vinegar
    • ¼ teaspoon salt
    • Pepper to taste
    • 2 tablespoon butter, melted
    • 12 mini challah or brioche rolls

    Directions:
    Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool.

    In a medium saucepan, heat the white wine, juice of 1 1/2 lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces.

    In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.

    Nestle into challah crevices.

  2. Honey Cake
Ingredients: For the Cake:
1 cup butter (softened)
1 cup honey (I used raw local honey)
1 1/2 cups self-rising flour
3 eggs
For the Frosting:
1 cup powdered sugar
1 tbsp. melted butter
1 1/2 tbsp. milk
1 teaspoon honey
Directions:Preheat oven to 350.
In a large bowl, cream the butter and honey, then add the eggs. Slowly add the flour 1/2 cup at a time.
Pour into a greased 8 inch cake pan, or loaf pan and bake for about 45-50 minutes, until a skewer comes out clean.
While the cake is cooking you can make the frosting by warming the milk slightly and mix in the honey until dissolved. Afterwards, mix in butter and then powdered sugar.
After the cake is cooked and cooled down, slice it up and pour the frosting over the cake as a glaze.

    Honey Cake

    Ingredients: 
    For the Cake:

    • 1 cup butter (softened)
    • 1 cup honey (I used raw local honey)
    • 1 1/2 cups self-rising flour
    • 3 eggs

    For the Frosting:

    • 1 cup powdered sugar
    • 1 tbsp. melted butter
    • 1 1/2 tbsp. milk
    • 1 teaspoon honey

    Directions:
    Preheat oven to 350.

    In a large bowl, cream the butter and honey, then add the eggs. Slowly add the flour 1/2 cup at a time.

    Pour into a greased 8 inch cake pan, or loaf pan and bake for about 45-50 minutes, until a skewer comes out clean.

    While the cake is cooking you can make the frosting by warming the milk slightly and mix in the honey until dissolved. Afterwards, mix in butter and then powdered sugar.

    After the cake is cooked and cooled down, slice it up and pour the frosting over the cake as a glaze.

  3. Photo with 1 note
    Posted 3 weeks ago
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    Gingerbread Cookies
Ingredients:
1 ½ cups dark blackstrap molasses (12-ounce bottle)
1 cup packed brown sugar
2⁄3 cup cold water
1⁄3 cup vegetable shortening (such as Crisco; do not use butter)
7 cups all-purpose flour (yes, 7 cups of flour)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Assorted cookie cutters: gingerbread men, stars, trees, bells, wreaths, crescent moons, snowmen…
Directions:Mix molasses, brown sugar, water, and shortening in a large bowl. Mix in remaining ingredients by hand. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Roll dough ¼-inch thick on a floured board. (This is important! The dough has to be thick, not thin, or your cookies will not stay soft.) Cut out the holiday shapes with floured cookie cutters. Place about 2 inches apart on a lightly greased cookie sheet or a sheet sprayed with nonstick cooking spray. You may also use parchment paper for a quicker cleanup.
Bake 10– 12 minutes or until no indentation remains when touched. Cool. These cookies also freeze well.

    Gingerbread Cookies

    Ingredients:

    • 1 ½ cups dark blackstrap molasses (12-ounce bottle)
    • 1 cup packed brown sugar
    • 2⁄3 cup cold water
    • 1⁄3 cup vegetable shortening (such as Crisco; do not use butter)
    • 7 cups all-purpose flour (yes, 7 cups of flour)
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground allspice
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • Assorted cookie cutters: gingerbread men, stars, trees, bells, wreaths, crescent moons, snowmen…

    Directions:
    Mix molasses, brown sugar, water, and shortening in a large bowl. Mix in remaining ingredients by hand. Cover and refrigerate at least 2 hours.

    Heat oven to 350 degrees. Roll dough ¼-inch thick on a floured board. (This is important! The dough has to be thick, not thin, or your cookies will not stay soft.) Cut out the holiday shapes with floured cookie cutters. Place about 2 inches apart on a lightly greased cookie sheet or a sheet sprayed with nonstick cooking spray. You may also use parchment paper for a quicker cleanup.

    Bake 10– 12 minutes or until no indentation remains when touched. Cool. These cookies also freeze well.

  4. Photo with 2 notes
    Posted 4 weeks ago
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    Rose Petal Scones
Ingredients:
8oz plain cream flour
¾ teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon baking powder
2 tablespoon fine caster sugar
1oz whole almonds
2 oz margarine
2 heaped tablespoons rose petals (unsprayed and rinsed)
1 tablespoon rosewater
1 free-range medium egg
5 tablespoons milk
Directions:Preheat the oven to 400 degrees.

Roughly chop the almonds and finely shred the petals. A quick blitz in the food processor would do the trick. Sift the dry ingredients and using your fingertips rub in the margarine, add the sugar and mix briefly. Add the almonds and petals. Set aside a little of the beaten egg and combine the rest with the milk and rosewater, then add to the flour mixture and mix briefly to form a moist dough.

Place on a lightly floured work surface and quickly bring together, then roll to a thickness of approx. 1 inch. Using a medium size cutter, cut out 6 scones and place on a floured baking tray. Brush with the remaining beaten egg and sprinkle with sugar.

Bake for 10-12 minutes. Leave to cool for 10 minutes and a rose scent will fill your kitchen!

Delicious with blueberry butter, rose petal jam or apple jelly.

    Rose Petal Scones

    Ingredients:

    • 8oz plain cream flour
    • ¾ teaspoon baking soda
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking powder
    • 2 tablespoon fine caster sugar
    • 1oz whole almonds
    • 2 oz margarine
    • 2 heaped tablespoons rose petals (unsprayed and rinsed)
    • 1 tablespoon rosewater
    • 1 free-range medium egg
    • 5 tablespoons milk

    Directions:
    Preheat the oven to 400 degrees.

    Roughly chop the almonds and finely shred the petals. A quick blitz in the food processor would do the trick. Sift the dry ingredients and using your fingertips rub in the margarine, add the sugar and mix briefly. Add the almonds and petals. Set aside a little of the beaten egg and combine the rest with the milk and rosewater, then add to the flour mixture and mix briefly to form a moist dough.

    Place on a lightly floured work surface and quickly bring together, then roll to a thickness of approx. 1 inch. Using a medium size cutter, cut out 6 scones and place on a floured baking tray. Brush with the remaining beaten egg and sprinkle with sugar.

    Bake for 10-12 minutes. Leave to cool for 10 minutes and a rose scent will fill your kitchen!

    Delicious with blueberry butter, rose petal jam or apple jelly.

  5. Photo with 1,161 notes
    Posted 4 weeks ago
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    Cinnamon Braid Bread
Ingredients
2 1/4 cups flour
1/2 tsp salt
3/4 cup lukewarm milk
1 tbsp sugar
15 g fresh yeast (1 envelope active dry yeast)
1/8 cup (30 g) melted butter
1 egg yolk
Filling
1/4 cup (50 g) softened butter
4 or 5 tbsp sugar
3 tsp cinnamon
3 tsp grounded almonds or macadamias, optional
Directions:In a medium bowl stir yeast with sugar. Stir in the milk and then add the egg yolk and melted butter.
In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.
While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the nuts over the cinnamon filling.
Roll up the dough and using a sharp knife, cut the log in half length-wise stopping 1/2 inch from one end to keep it together.
Twist the two pieces, keeping the open layers exposed so the cut ends remain on top..Pinch the ends together and form a wreath.
Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

    Cinnamon Braid Bread

    Ingredients

    • 2 1/4 cups flour
    • 1/2 tsp salt
    • 3/4 cup lukewarm milk
    • 1 tbsp sugar
    • 15 g fresh yeast (1 envelope active dry yeast)
    • 1/8 cup (30 g) melted butter
    • 1 egg yolk

    Filling

    • 1/4 cup (50 g) softened butter
    • 4 or 5 tbsp sugar
    • 3 tsp cinnamon
    • 3 tsp grounded almonds or macadamias, optional

    Directions:
    In a medium bowl stir yeast with sugar. Stir in the milk and then add the egg yolk and melted butter.

    In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.

    While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

    Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.

    On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.

    Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the nuts over the cinnamon filling.

    Roll up the dough and using a sharp knife, cut the log in half length-wise stopping 1/2 inch from one end to keep it together.

    Twist the two pieces, keeping the open layers exposed so the cut ends remain on top..Pinch the ends together and form a wreath.

    Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

    Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

  6. Photoset with 29 notes
    Posted 1 month ago
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  7. Photo with 28 notes
    Posted 1 month ago
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    Pesto Chicken Pasta with Prosciutto
Ingredients:
3/4 cup pesto (see recipe here) (divided)
1 lb boneless, skinless chicken breasts, cut into strips
2 egg whites
2 tbsp lemon juice
1 tbsp dried oregano
1 cup of flour
2 tbsp smoked paprika
2 tbsp butter
2 tbsp extra virgin olive oil
12 oz linguini pasta
2 shallots, minced
2 cloves garlic, minced
10 slices prosciutto, chiffonaded
1 tbsp parsley, chopped
1/3 cup pine nuts
2 cups heavy cream
1/2 cup parmesan cheese, grated (divided)
Salt and pepper to taste
Directions:Whisk together the egg whites, lemon juice, oregano and 2 tbsp pesto.  Place in a large ziplock baggie and add the chicken strips.  Seal tightly and let marinate in the fridge for an hour.
Toast the pine nuts in a small pan over medium heat for about five minutes until lightly browned, then remove from heat.
Combine the flour, paprika, salt, and pepper. Dredge the marinated chicken strips through the seasoned flour and coat on both sides.
In a large saute pan, heat the butter and oil over medium-high until bubbling. Working in batches, add the chicken strips in single layer and cook on both sides for 2-3 minutes, or until cooked through, then use a slotted spoon to remove the chicken from the pan and set aside.
In the meantime, cook the pasta in a large pot of boiling, salted water according to package directions.  Drain and set aside.
In the same saute pan over medium heat, cook the shallots until translucent, about 4 minutes.  Add the garlic and cook for 30 seconds, then add the chopped prosciutto, parsley, and toasted pine nuts and cook for one more minute.  Whisk in the cream and the remaining pesto.
Stir in 1/3 cup of the parmesan until melted, then taste and season with salt and pepper as needed. Stir in the cooked chicken, then add the pasta and gently toss to combine.  Sprinkle with the remaining parmesan cheese, then serve.

    Pesto Chicken Pasta with Prosciutto

    Ingredients:

    • 3/4 cup pesto (see recipe here) (divided)
    • 1 lb boneless, skinless chicken breasts, cut into strips
    • 2 egg whites
    • 2 tbsp lemon juice
    • 1 tbsp dried oregano
    • 1 cup of flour
    • 2 tbsp smoked paprika
    • 2 tbsp butter
    • 2 tbsp extra virgin olive oil
    • 12 oz linguini pasta
    • 2 shallots, minced
    • 2 cloves garlic, minced
    • 10 slices prosciutto, chiffonaded
    • 1 tbsp parsley, chopped
    • 1/3 cup pine nuts
    • 2 cups heavy cream
    • 1/2 cup parmesan cheese, grated (divided)
    • Salt and pepper to taste

    Directions:
    Whisk together the egg whites, lemon juice, oregano and 2 tbsp pesto.  Place in a large ziplock baggie and add the chicken strips.  Seal tightly and let marinate in the fridge for an hour.

    Toast the pine nuts in a small pan over medium heat for about five minutes until lightly browned, then remove from heat.

    Combine the flour, paprika, salt, and pepper. Dredge the marinated chicken strips through the seasoned flour and coat on both sides.

    In a large saute pan, heat the butter and oil over medium-high until bubbling. Working in batches, add the chicken strips in single layer and cook on both sides for 2-3 minutes, or until cooked through, then use a slotted spoon to remove the chicken from the pan and set aside.

    In the meantime, cook the pasta in a large pot of boiling, salted water according to package directions.  Drain and set aside.

    In the same saute pan over medium heat, cook the shallots until translucent, about 4 minutes.  Add the garlic and cook for 30 seconds, then add the chopped prosciutto, parsley, and toasted pine nuts and cook for one more minute.  Whisk in the cream and the remaining pesto.

    Stir in 1/3 cup of the parmesan until melted, then taste and season with salt and pepper as needed. Stir in the cooked chicken, then add the pasta and gently toss to combine.  Sprinkle with the remaining parmesan cheese, then serve.

  8. Photo with 7 notes
    Posted 1 month ago
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    Braised Collard Greens and caramelized Onion stuffed roasted Pork Loin
Ingredients:
1 tablespoon olive oil
1 cup onion, chopped
1/4 cup red bell pepper, finely chopped
2 cloves garlic, minced
1/8 teaspoon sea salt to taste
1/2 teaspoon black pepper
1 cup low-sodium chicken stock
1/2 cup stout beer or 1 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
1 tablespoon honey
1 pound collard greens, washed and cut
1 tablespoon fat free cream cheese
1 teaspoon hot sauce
1 pound pork tenderloin
1 1/2 cups BBQ sauce
Directions:In heavy pot, add oil and onions and cook over medium heat until caramelized. Add red peppers, garlic, sea salt and black pepper. Cook for about 2 minutes.
Add chicken stock, beer, vinegar and honey and bring liquid to a boil. Add greens to liquid. Cook for about 45 minutes to an hour or until tender. Remove pot from heat and drain remaining liquid. Add cream cheese and hot sauce and stir.
While greens cook, prepare pork tenderloin. Butterfly your pork tenderloin by cutting a slit down middle. Do not cut through pork. Cover pork with plastic wrap; pound with flat side of meat mallet until about 1/2-inch thick, starting from middle and working outward. Discard plastic wrap.
Spread collard green mixture over tenderloin and tightly roll. Secure seams with toothpicks.
Place pork in baking dish and brush liberally with BBQ sauce. Bake in 350°F preheated oven for 25-30 minutes or until internal temperature of pork has reached 145°F. Let pork rest for 5 minutes and then slice and serve.

    Braised Collard Greens and caramelized Onion stuffed roasted Pork Loin

    Ingredients:

    • 1 tablespoon olive oil
    • 1 cup onion, chopped
    • 1/4 cup red bell pepper, finely chopped
    • 2 cloves garlic, minced
    • 1/8 teaspoon sea salt to taste
    • 1/2 teaspoon black pepper
    • 1 cup low-sodium chicken stock
    • 1/2 cup stout beer or 1 cup low-sodium chicken broth
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon honey
    • 1 pound collard greens, washed and cut
    • 1 tablespoon fat free cream cheese
    • 1 teaspoon hot sauce
    • 1 pound pork tenderloin
    • 1 1/2 cups BBQ sauce

    Directions:
    In heavy pot, add oil and onions and cook over medium heat until caramelized. Add red peppers, garlic, sea salt and black pepper. Cook for about 2 minutes.

    Add chicken stock, beer, vinegar and honey and bring liquid to a boil. Add greens to liquid. Cook for about 45 minutes to an hour or until tender. Remove pot from heat and drain remaining liquid. Add cream cheese and hot sauce and stir.

    While greens cook, prepare pork tenderloin. Butterfly your pork tenderloin by cutting a slit down middle. Do not cut through pork. Cover pork with plastic wrap; pound with flat side of meat mallet until about 1/2-inch thick, starting from middle and working outward. Discard plastic wrap.

    Spread collard green mixture over tenderloin and tightly roll. Secure seams with toothpicks.

    Place pork in baking dish and brush liberally with BBQ sauce. Bake in 350°F preheated oven for 25-30 minutes or until internal temperature of pork has reached 145°F. Let pork rest for 5 minutes and then slice and serve.

  9. Photo with 63 notes
    Posted 1 month ago
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    Lemon Chicken Stew
Ingredients:
5 tablespoons olive oil
1/2 cup all-purpose flour
Kosher salt
Freshly ground pepper
1 pound skinless and boneless chicken thighs, cut into 1-inch pieces
4 carrots, sliced
2 ribs celery, chopped
1 onion, diced
1 leek, thinly sliced
2 cloves garlic, minced
5 cups chicken stock
1 cup water
3 tablespoons lemon juice
1 cup orzo pasta
2 tablespoons fresh tarragon, chopped
Directions:In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender.
Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon. Season immediately.

    Lemon Chicken Stew

    Ingredients:

    • 5 tablespoons olive oil
    • 1/2 cup all-purpose flour
    • Kosher salt
    • Freshly ground pepper
    • 1 pound skinless and boneless chicken thighs, cut into 1-inch pieces
    • 4 carrots, sliced
    • 2 ribs celery, chopped
    • 1 onion, diced
    • 1 leek, thinly sliced
    • 2 cloves garlic, minced
    • 5 cups chicken stock
    • 1 cup water
    • 3 tablespoons lemon juice
    • 1 cup orzo pasta
    • 2 tablespoons fresh tarragon, chopped

    Directions:
    In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.

    Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.

    Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender.

    Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon. Season immediately.

  10. Photo with 464 notes
    Posted 1 month ago
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    Cavolo Nero, Mushroom, and Ricotta Pie
Ingredients:
7 d.oz cavolo nero, Spinach, or Kale- finely chopped
7 d.oz mixed mushrooms (button, king brown, and oyster)
8-9 oz ricotta cheese
1 tbsp baby capers, rinsed
2 spring onions, white and green parts chopped
Zest of ½ lemon
1 large handful of fresh parsley, chopped
2 tbsp golden raisins, or regular raisins
1 tbsp mixed dried herbs, such as thyme, oregano, rosemary, or sage
Walnut oil, Olive Oil, or melted Butter for brushing
10 sheets of filo pastry
Olive oil
Sea salt
Freshly ground black pepper
Directions:Preheat oven to 392 F.
Gently wilt the chopped cavolo nero (or other greens) in a pan with a little olive oil. Transfer to a bowl and allow to cool.
Roughly chop the mushrooms, leaving some quite chunky. Heat a little olive oil in a pan over medium heat and add mushrooms. Cook until tender. Add to the bowl with the cavolo nero.
To the bowl add ricotta, capers, onions, lemon zest, chopped parsley, and raisins. Season with salt and pepper and mix well.
Take a cake tin and rub all over with a little butter.
For the filo, place the pastry on a clean work surface. One by one brush the pastry sheets with walnut oil and layer into the cake tin – let the extra bits of pastry hang loosely over the edge of the tin. After 4 layers of pastry, spoon half the filling into the middle and spread evenly. Continue layering with four more pieces of oil-brushed pastry. Spoon in the remaining half of the filling and top with the remaining pastry sheets. Gather the overhanging pieces of filo and fold them up into the centre of the pie. Push down gently. Brush the top with a little more oil and sprinkle with dried herbs.
Pop into the oven to bake for 30 minutes, until golden and crispy. Take the pie out of the oven and carefully flip the pie – I do this by placing a plate on the top of the cake tin and flipping it oven quickly. Return the upturned pie into the oven to cook for a further 10 minutes – this is so the bottom is lovely and crisp.
Remove from oven and let cool slightly before turning the right way up again and serving.

Serves 4-6

    Cavolo Nero, Mushroom, and Ricotta Pie

    Ingredients:

    • 7 d.oz cavolo nero, Spinach, or Kale- finely chopped
    • 7 d.oz mixed mushrooms (button, king brown, and oyster)
    • 8-9 oz ricotta cheese
    • 1 tbsp baby capers, rinsed
    • 2 spring onions, white and green parts chopped
    • Zest of ½ lemon
    • 1 large handful of fresh parsley, chopped
    • 2 tbsp golden raisins, or regular raisins
    • 1 tbsp mixed dried herbs, such as thyme, oregano, rosemary, or sage
    • Walnut oil, Olive Oil, or melted Butter for brushing
    • 10 sheets of filo pastry
    • Olive oil
    • Sea salt
    • Freshly ground black pepper

    Directions:
    Preheat oven to 392 F.

    Gently wilt the chopped cavolo nero (or other greens) in a pan with a little olive oil. Transfer to a bowl and allow to cool.

    Roughly chop the mushrooms, leaving some quite chunky. Heat a little olive oil in a pan over medium heat and add mushrooms. Cook until tender. Add to the bowl with the cavolo nero.

    To the bowl add ricotta, capers, onions, lemon zest, chopped parsley, and raisins. Season with salt and pepper and mix well.

    Take a cake tin and rub all over with a little butter.

    For the filo, place the pastry on a clean work surface. One by one brush the pastry sheets with walnut oil and layer into the cake tin – let the extra bits of pastry hang loosely over the edge of the tin. After 4 layers of pastry, spoon half the filling into the middle and spread evenly. Continue layering with four more pieces of oil-brushed pastry. Spoon in the remaining half of the filling and top with the remaining pastry sheets. Gather the overhanging pieces of filo and fold them up into the centre of the pie. Push down gently. Brush the top with a little more oil and sprinkle with dried herbs.

    Pop into the oven to bake for 30 minutes, until golden and crispy. Take the pie out of the oven and carefully flip the pie – I do this by placing a plate on the top of the cake tin and flipping it oven quickly. Return the upturned pie into the oven to cook for a further 10 minutes – this is so the bottom is lovely and crisp.

    Remove from oven and let cool slightly before turning the right way up again and serving.

    Serves 4-6

2 16 n