Mushroom and Spinach ravioli

with sundreid tomatoes and parmesan

Ravioli is a traditional italian food made on a day to day basis usually served with a broth or a sauce. Ravioli are commonly square, though other forms are also used, including circular and semi-circular. They are usually described as thin layers af pasta stuffed with a filling.

The filling can range from pesto, cheese, meat to any vegetabele, Mushroom is a classic filling being really delicious and flavorful.

Ingredients

Filling and topping

  • Mushrooms(finely chopped) – 500gms
  • Onion(finely chopped) – 2no
  • garlic(finely chopped) – 10gms/2 cloves
  • white wine – 60ml
  • parmesan cheese grated – 75gms
  • cheddar cheese grated – 50gms
  • milk – 150ml
  • salt – to taste
  • oregano – 10gms
  • spinach chopped – 100gms
  • sundried tomato chopped – 40gms
  • olive oil – 5ml

Pasta

  • Flour – 240gms
  • egg yolk – 3no
  • water and oil – to bind
  • salt – to taste

Method

  • In a mixer add all the flour, egg yolks and salt.
  • slowly add the oil and water till the dough comes together.
  • Wrap the prepared dough in cling wrap and let it chill in the fridge for atleast 30 minutes.
  • Meanwhile prepare the filling. In a pan add olive oil, half of the chopped garlic and bith the onions, aloow to cook till translucent.
  • Add the chopped mushrooms and cook till the water realesed by the mushroom dries up.
  • Add half of the chopped spinach and allow to cook.
  • Add the while wine and deglaze the pan, once the wine is evaporated add milk and simmer for 20 minutes.
  • Add 50gms parmesan and all the cheddar.
  • Season with salt and oregano and allow to cool.
  • Once your pasta dough is cooled roll it out into thin sheets(you can you a pasta roller if you own it).
  • cut about 36 cirlces from the dough.
  • Place a spoonful of filling in half of the cut circles.
  • Cover the circles with the mushroom filling with the other circles and seal the edges tightly.
  • Boil the ravioli in the water and cook till the ravioli floats to the top. Strain and allow to cool.
  • In a seperate pan heat olice oil. Add the remaining spinach and sundreied tomatoes. add in the cooked ravioli and toss.
  • Sprinkle with parmesan and serve hot.

Apple Crumble Pie

Apple pie knows no seasons and that is exactly why I don’t wait around for Fall every year to enjoy it. I wanted to share something a little different that still embodies everything I love about traditional apple pie. Today’s apple crumble pie:

Has a buttery, flaky crust.

Has a rich apple filling that’s juicy, compact, sweet, and cinnamon-spiced.

Is topped with a brown-sugary, buttery, toasty walnut crumble.

Is the perfect spot for vanilla ice cream.

Ingredients

The pastry

  • Flour -100gms
  • Butter- 50gms
  • Water- 2tbsp

Filling

  • Apples – 04no
  • Cinnamon – 1tsp
  • Lemon Juice – 1tbsp
  • Breakfast Sugar – 1tbsp

Crumble

  • Butter(melted) – 75gms
  • Flour – 95gms
  • Brown Sugar- 95gms
  • Walnuts(chopped) – 95gms
  • Cinnamon – 1tsp

Method

  1. In a small bowl mix together flour, butter and water until a smooth dough.
  2. wrap the dough in cling film and chill for an hour.
  3. Meanwhile, Mix together thinly sliced apples, cinnamon, sugar and lemon together.
  4. roll out the down into 1/4 inch thick sheet
  5. Line the pie pan with oil and put in the pie dough
  6. Fill the apple pie filling in the pie.
  7. In a bowl mix together butter, flour, brown sugar walnut and cinnamon.
  8. Mix together until a homogenous mixture forms
  9. Top te filled pie with the crumble.
  10. Bake in an 180°C for an hour
  11. Slice and serve with Vanilla ice-cream and caramel sauce.

Lemon Curd Pavlova

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream, Mine being topped with lemon curd, meringue shards, crumb and whipped cream.

This a recipe inspired by the chef Nigella Lawson but given a few touches

Ingredients

  • Pavalova
  1. 4 egg whites
  2. 240gms castor sugar
  3. 1tsp vinegar
  4. 2 tsp vanilla
  5. 1 zest of lemon
  • Meringue Shards
  1. 2 egg whites
  2. 90gms sugar
  • Lemon Curd
  1. 4 egg yolks
  2. 134gms sugar
  3. 1 Tablespoon lemon zest 
  4. 80ml(1/3 cup) fresh lemon juice
  5. 1/8 teaspoon salt
  6. 86g(6 tbsp.) unsalted butter, softened to room temperature
  • Lemon Crumb
  1. 90gms flour
  2. 40gms sugar
  3. 05gms lemon juice
  4. 30gms cold butter cubed
  • Extra Ingredients
  1. Whipped Cream
  2. Mint
  3. Blueberries/Raspberries

Method

Heat your oven to 180 degree Celsius

  1. Pavlova:- In a bowl add 4 egg whites, lemon zest and vinegar together beat until soft peaks, slowly add in the sugar beating till a hard peak. using a spoon dollop the meringue mixture onto a lined baking tray leaving a small dip in the center for the filling.
  2. Meringue Shards:- In a bowl add 2 egg whites and beat until soft peaks add in the sugar slowly until hard peak smooth onto a lined baking tray in a thin layer.
  3. Bake the pavlova and meringue shards at 90 degree reducing the oven temperature after closing the door of the oven. Bake the meringue shards for 45 minutes and meringues for 90 minutes until the outside is crispy.
  4. Lemon Curd:- Oven a double boiler heat together the egg yolk, sugar, lemon zest and juice until a thick custard like consistency, slowly add in the butter until melted. Remove off heat and cover with food safe plastic, touching the custard so a skin doesn’t form. Allow to cool.
  5. Lemon Crumb:- In a small bowl mix together flour, sugar, lemon juice and butter and mix with hands until a breadcrumb like texture forms. Bake in the oven at 180 till a golden brown color approx. 15-20 minutes.

Assembly

  • Place the crumb in the center of the plate
  • Place the baked and cooled pavlova on top of the crumb
  • Add about 3-4 tbsps. of lemon curd in the center dip
  • Top with blueberries whipped cream, meringue shards and fresh mint.