This is so easy to make, and probably the only vegetarian meal we regularly cook. Fresh thyme can be tricky to get in supermarkets, and there is nothing more frustrating than planning this meal, and then not being able to get a key ingredient, so we have planted our own herb garden with plenty of fresh thyme.
Ingredients
250g ricotta cheese
¼ cup finely grated parmesan cheese
1 egg lightly beaten
½ cup plain flour
¼ cup Italian/continental parsley chopped
sea salt and cracked pepper
Extra parmesan cheese to serve
Lemon thyme butter
80g butter
2 tsp thyme leaves
2 tsp finely grated lemon rind
2 tsp lemon juice
Method
To make the lemon and thyme butter, place butter, thyme, lemon rind and juice in a small saucepan over low heat and stir until butter is melted. Set aside and keep warm.
Place ricotta, parmesan, egg, flour, parsley, salt and pepper in a bowl and combine well. Turn out onto a lightly floured surface and roll into a long ‘rope’. Cut into 2cm pieces and lightly press with the back of a fork. Cook in batches in lightly salted water for 2-3 mins or until cooked through. Remove from water and place in serving bowls. Spoon over the lemon butter and top with extra parmesan and cracked black pepper to serve.
This recipe is quick and easy but oh so yummy. Be careful if you have any sensitivity to capsicum or tomatoes, as your skin will probably turn the same colour as the soup. We found this out when we served the soup to one of our friends. Oops.
Ingredients
4 capsicums halved
8 tomatoes halved
splash of olive oil
3 cups vegetable stock
basil
salt and pepper to taste
parmesan
crusty bread
method
Pre heat oven to 220°C. Cut capsicum in half and remove seeds. Place in oven tray with halved tomatoes skin side up and roast for 30-40 mins or until capsicums skins have started to blacken. Remove from oven and allow to cool for approx 5 mins. Place capsicums in plastic bag and allow to sweat for 5 mins. Remove from the bag. Peel off and discard the capsicum skins. Place remaining flesh and the roasted tomatoes in a food processor with the stock and blend until smooth. Heat soup on the stove until hot and stir through the basil. Season with the salt and pepper to desired taste.
Serve soup in a deep bowl, topped with grated parmesan cheese and crusty bread on the side.
We first discovered the wonders of halloumi shortly after moving to Brisbane.
Twice a month in New Farm they have the farmers markets outside the old powerhouse (which has been converted into a performing arts space, bar and restaurant). At these markets you can get great local fresh produce as well as taste many gourmet products from various small independent suppliers. Olympus Cheese is our halloumi supplier of choice. We sampled the quality of their product every visit to the market and were never disappointed. While it may not be easy for everyone to get, we recommend those who can use nothing else. This is great with a chilled glass of wine or beer before dinner, or after a late night out as a midnight snack.
California Salmon Burger
Place salmon in bowl of food processor and pulse 3 to 5 times until coarsely ground. Transfer to clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seeds, lemon zest and salt. Form into 6 patties and grill over medium-high heat for 4 to 6 minutes on each side.While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to Emile Henry serving plates. Combine shallots, arugula, lemon juice and remaining California Ripe Olives in small Emile Henry mixing bowl. Set aside. Place 1 cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns. Makes 6 servings.
1-1/3 lbs. boneless, skinless salmon, cut into chunks
1 cup sliced California Ripe Olives, divided
1/4 cup chopped fresh chives
2 tsp. crushed fennel seeds
1 tsp. minced lemon zest
3/4 tsp. kosher salt
6 whole-grain hamburger buns
1/4 cup thinly sliced shallots
3 cups loosely packed arugula leaves
2 Tbsp. Iemon juice