pasta, lasagna & sauces

roasted pumpkin tortellini with sage butter

30th January 2018

Making tortellini does require a little patience and time, however, the final result is worth every fiddly moment and if you get everyone on board in the assembly line filling up the table, it speeds up the process and allows for a wonderfully intimate and fun afternoon together.

roasted pumpkin tortellini with sage butter

4 servings

The fulsome sage butter is soft and simple allowing the pumpkin tortellini to shine through. The addition of the fried sage leaves adds a nice crunch which contrasts with the silkiness of the tortellini.

The inspiration for this post found here.

ingredients

½ portion pasta dough

pumpkin filling

1 kg pumpkin

1 Tbsp melted ghee/butter

¼ tsp freshly grated nutmeg

½ tsp fine rock salt

¼ tsp freshly ground pepper

sage butter and toasted leaves

60g unsalted butter

40 sage leaves – divided

salt and pepper, to taste

4 Tbsp peanut oil

to serve

pine nut parmesan

few rounds of black pepper

a sprinkling of fine rock salt

preparation

1.  Preheat the oven to 180C/350F.

2. To make the filling, slice the unpeeled pumpkin in half, scoop out the seeds with a spoon, then slice each half into 5-6 wedges and place in a large bowl. Drizzle over the melted ghee or butter and toss with your hands until the wedges are sufficiently coated.

3.  Arrange on a lined baking tray and roast for 30 – 40 minutes until soft. Allow to cool and scoop the pulp away from its skin with a spoon and place in a medium bowl and with a hand blender, puree until smooth. Allow to drain through a cloth or fine sieve for 1 hour.

4.  Place the pumpkin back into the bowl and sprinkle over the nutmeg, salt and pepper, stir to combine.

5.  Prepare the dough, divide the pasta dough into thirds. Work with one piece at a time and keep the other pieces covered. Follow the detailed instructions here. Roll your dough as thin as possible – #6 on pasta roller.

6.  To shape the tortellini, cut the sheet of pasta into rounds using a 3-inches cutter or tin. Gather the scraps into a ball and put them with the remaining pieces of dough to roll later.

7.  To fill the tortellini, place 1 teaspoon of filling in the middle of each round. (Don’t be tempted to overfill, otherwise, they will break and you will have a hard time sealing them.) Dip your finger in a bowl of water and run it along the edges of the circle. Fold the rounds into a crescent shape, pressing the top together carefully and pressing out any air trapped inside and then working your way along the sides. Bend the bottom two corners round to meet each other and press well to seal. Set aside, spacing them apart slightly, on well-floured board, covered.

8.  Repeat with remaining pieces of dough, re-rolling the scraps. (It is important to work on a well-floured surface, to avoid the tortellini sticking as you repeat with remaining pieces of dough.) Cover with a cloth, or if you are making them a few hours in advance lightly dust them with semolina flour.

9.  When ready to cook, bring a large pan of lightly salted water to the boil. While waiting for the water to boil, make the sage butter.

sage butter

10.  Melt the butter in a saucepan. Add half the sage leaves and season with salt and pepper. Turn off the heat and set aside.

11.  Toast the remaining sage leaves, in a small skillet, heat the peanut oil over medium-high heat and fry 6 – 8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels.

12.  Once the water is boiling, gently drop the tortellini into the water and cook 1½ – 2 minutes – they will rise to the top. Gently lift out with a slotted spoon onto individual plates.

13.  To serve, drizzle with the sage butter, sprinkle over a few spoons of pine nut parmesan, a few rounds of pepper and decorate with the crispy sage leaves. The tortellini goes well with a plate of sauteed kale or nettles.

Jonathan’s Sunday night pasta sauce

8th September 2017

garden tomatoes & marigold - 1 (1)

Sunday night is pasta night and has become a regular for years now, mostly because we cook a lot of Indian and it was requested by our children to be guaranteed a  ‘normal’ non-Indian meal at least once a week! It started off as a special weekend dish my husband would cook and slowly my son started helping out by chopping vegetables and now he is in charge and has taken on the important role of making the pasta sauce. This past year, focaccia has become a regular at the pasta table and recently I have been making my own vegan pasta.

garden tomatoes & marigold - 1 (2)garden tomatoes & marigold - 1 (5) garden tomatoes & marigold - 1

~Marigold (Tagetes patula flowers).  The genus name for marigold (Tagetes) gets its name from the Etruscan god ‘Tages’ – the god of wisdom. It’s common popular name ‘marigold’ comes from “Mary’s gold” after Mother Mary.  In Hinduism too, the flower symbolizes auspiciousness. The saffron/orange colour signifies renunciation and hence is offered to God as a symbol of surrender.

The plant’s odour and root hormones scare away many animals and insects from the garden. Marigolds are often used in companion planting for tomato, eggplant, chilli pepper and potato.

jonathan´s pasta sauce - 1 (3)

sunday night pasta sauce

Preparation 2 hours

Serves 6 – good for 500g pasta

For everyone who has joined us for pasta night!

ingredients

⅓ – ½ cup peanut/olive oil or to generously cover the base of a large saucepan

¼ heaped tsp asafoetida powder

1½ cups/155g celery

2 heaped Tbsp ginger, finely chopped 

2 cups/220g carrots

1½ cups/125g red bell pepper

1 x 140g tube tomato paste

1.5 kg/16 medium plump Roma tomatoes

3 heaped tsp fine rock salt

3 heaped tsp jaggery

to serve 

half portion home-made vegan pasta

pine nut parmesan

bowl steamed broccoli & kale, or grilled zucchini slices.

preparation

1.  Wash the vegetables and finely chop the celery, ginger, carrot and red pepper.  Set aside in their own piles on a chopping board.  Cut the base off the tomatoes, and cut each tomato into quarters. Set aside.

2.  Over medium heat, pour the oil to fill the base of a large pot, add the asafoetida powder – fry for 30 seconds, then add celery –  fry until the celery starts to soften, add ginger and carrot, simmer for 3 – 4 minutes.

3.  Add in the red pepper, simmer for 3 – 4 minutes more, then clear a space in the middle of the vegetables and squeeze in the concentrate, add the tomatoes and give everything a good stir – simmer, uncovered over medium heat for 1½ hours, stirring occasionally. Toward the end of cooking, stir in the salt and jaggery.

If the sauce is very liquid, leave uncovered. Not very liquid, leave covered but with the lid ajar.

4.  Once the sauce is ready, roughly puree using an immersion blender.  Serve with your choice of pasta, a sprinkling of pine nut parmesan and grilled zucchini, steamed broccoli or beans.

jonathan´s pasta sauce - 1 (2)

Goodness shared by Stacey, Jonathan & Elijah

raw zucchini pasta with a creamy green garden dressing

3rd October 2016

4V7A5902_1980x1297

This recipe was created last year for a series of raw dishes for Holmes Place, however, I never got around to posting it here.  Also included, was this raw carrot slice and refreshing, light gazpacho. A wonderful addition would be Donna’s roasted thyme-infused cherry tomatoes, and for a more substantial meal, you could even use a combination of zucchini noodles and home-made pasta.

4V7A6880_1980x12974V7A5939_1980x1297 4V7A6878_1980x1297

~ Garden, bursting with beans and zucchini

4V7A5909_1980x1297

raw zucchini pasta with a creamy green  garden dressing

This is a light, refreshing raw meal and makes a great pasta replacement.  I love how the zucchini noodles behave so similarly to pasta. Tossed with a creamy herb dressing, it is a perfect meal on a hot Summer’s day. And is perfect for using up the surplus of summer zucchini in the garden.  

Serves 4 

Recipe slightly adapted from here.

for the noodles 

2 large/800g mixed zucchini (yellow and green zucchini are always nice)

½ tsp fine Himalayan salt

for the creamy garden dressing 

½ cup raw cashews (soaked overnight/a minimum of 4 hours)

2 Tbsp water

2 Tbsp extra-virgin olive oil

2 Tbsp freshly squeezed lemon juice

1 Tbsp balsamic vinegar

½ cup chopped fresh basil

¼ cup chopped fresh parsley

2 Tbsp fresh mint leaves

freshly ground pepper

pine nut parmesan for sprinkling

make the noodles 

1.  Wash, dry and cut the ends off the zucchini.  Take a box grater and place it on its side – the side with the largest grating holes on it face up; with pressure and in long strokes, push the zucchini along the top of the grater in order to create long, thin ribbons of zucchini.  Or alternatively, use a vegetable peeler or mandolin to make long ribbons.

4V7A5886_1980x1297

2.  Sprinkle the zucchini with the salt, toss gently, and place in a colander over a bowl for 20 minutes, allowing the excess liquid in the zucchini to drain, then carefully and gently squeeze the zucchini over the colander.  Pat with a clean, absorbent kitchen towel to dry and soak up more of the liquid.

creamy garden dressing 

3. Drain the soaked cashew nuts and place in a high-speed blender or food processor, with the water, vinegar, olive oil and lemon juice – blend until smooth and creamy.  

4. Add the basil, parsley and mint leaves and blend again until the herbs are well incorporated.

to assemble 

5.  Using your hands, gently toss the zucchini with about three-quarters of the dressing.  

6.  Sprinkle over the pine nut parmesan, a few rounds of fresh pepper and toss again, using more dressing if needed.  

To serve, garnish with more pine nut parmesan, and small leaves of basil and mint.  This dish is best served immediately.

4V7A5960_1980x1297

Goodness shared by Stacey

cherry tomato sauce

5th July 2011

IMG_6527

As promised in Stacey’s last post, I have finally finished this ‘Cherry Tomato Sauce’ post.  (Thanks for the pics, Stace).

Ever since sampling the ‘real’ pizzas in Italy a few years ago and hunting down the ‘authentic’ ones here, I have been experimenting with a sauce that replicates the simple version they use.  This is as close as I can get it at the moment. I have discovered that to achieve that ‘real’ tomatoey taste, frying off the tomatoes in hot olive oil, so they caramelise, and a long-simmering and resting time is a must.

After reading Stacey’s ‘Lasagne with a Creamy Basil Sauce’ post, it reminded me of that lasagne I sampled many a time at her place, so I was inspired to make it myself, using this sauce as the base. I did not have any cream, so I substituted yoghurt instead which worked quite well.  Next time, I’ll try ricotta instead of the cream.  A very tasty lasagne, perfect for Winter and perfect for left-overs, which seems to be my eating habits at the moment.

My other favourite uses for this sauce are: tossed through spaghetti and a generous helping of shaved parmesan and fresh, torn basil leaves; or as a pizza sauce on wholemeal Lebanese bread with bocconcini and mozzarella cheese and fresh basil leaves.  Very simple, and a quick, tasty snack.

cherry tomato sauce

ingredients :

1 large punnet/700g cherry tomatoes

2 Tbsp good quality olive oil

2 – 3 sprigs fresh oregano

3 – 4 sprigs fresh thyme

1 – 2 tsp sea salt flakes

fresh, cracked black pepper

50g tomato paste (approx. 2 heaped tab.)

approx. ¼ cup water (enough to ensure a sauce consistency)

1 Tbsp raw sugar

preparation 

1.  Heat olive oil in a large heavy-based saucepan (should be hot enough so that herbs sizzle when added), add whole herb sprigs (no need to chop) and toss in the hot oil so that the flavour infuses and herbs turn bright green.

2.  Add whole cherry tomatoes (yes, no need to chop), toss so that all are coated in oil and add salt and plenty of pepper.  Leave to sizzle on medium heat for about 5 minutes, stirring occasionally.

3.  Mix in tomato paste and sugar.  Reduce heat to a simmer, cover and let stew away for about 1 hour.

4.  Turn off heat.  Taste and adjust seasoning (sugar, salt and pepper).  Use as-is, without straining or mashing (some tomatoes should still be somewhat whole), or if prefer a smoother sauce, strain so that seeds and skins are removed.  I prefer the unstrained version as the chunks are quite tasty.

Serve immediately with a dish of choice (pasta or as a pizza sauce), or if using later, let sit covered at room temperature.  Freezes well in airtight containers.

4V7A8092_1980x1297

Goodness shared by Donna

lasagna with a creamy pesto sauce

5th June 2011

4V7A8125_1980x1297

I found gold today at the very back of the garden, right next to the chicken coop under a very neglected grapefruit tree.  Gardener’s gold in the form of well-rotted chicken and geese poo, mixed around with lots and lots of hay, garden scraps, the odd bit of newspaper and grass clippings. Sitting there for months and months after the chicken house was cleaned, and decomposing with an abundance of nutrients and goodness.  Not totally composted, but perfect for use as mulch for the vegetable garden.  I managed four heaped wheelbarrows and spread this gold over at least three triangles of my garden. This will keep the weeds at bay, and then be dug back into the soil for the next lot of vegetables.  I could feel the vibrations of all the recently planted little summer seedlings saying, “Thank you, thank you.”  Tiny and green and full of hope, adventure and abundance – a promise of good things to come.

4V7A8161_1980x1297P1020640P10206374V7A8157_1980x1297

In this recipe, I am giving you the tomato sauce that I use for pizza bases, pasta sauce and of course, it is perfect for this lasagna.  In Summer, I use fresh tomatoes from the garden and fresh basil leaves when they are obscenely abundant.  I ensure this sauce has long, slow cooking to give it a depth of flavour and richness in texture.  With a fresh, green, baby leaf salad from the garden, it is so delicious.

This is quite a decadent lasagna, or at least for me it is, but it is so delicious.  It is something which we spoil ourselves once a month.   To give a more robust taste, sprinkle chopped walnuts on top.

4V7A8129_1980x1297

lasagna with a creamy pesto sauce

If wanting to keep this lasagna vegan, omit the cheese and sprinkle the top with whole-wheat breadcrumbs and chopped walnuts/pine nut parmesan, before baking.  When making it vegan brush thin slices of eggplant with oil and saute in a hot skillet until soft and assemble for the last layer of the lasagna.

Serves 4, with seconds

ingredients 

1 packet lasagna sheets (I usually do four layers in a 13 x 8-inch deep baking dish)

1 – 2 cups grated mozzarella cheese

tomato sauce 

¼ cup olive oil

4 sprigs fresh oregano

4 sprig fresh thyme

2 x 10cm twigs fresh rosemary

¼ tsp chilli flakes

1 fresh bay leaf

1 large/220g fennel bulb, cut into thick rounds

2 medium/130g carrots, chopped

1 medium/100g red bell pepper

1 x 140g tube tomato paste

1kg ripe cherry tomatoes

1 heaped tsp fine rock salt

1 heaped tsp sugar

creamy pesto sauce 

2 – 4 big bunches basil (110g basil leaves, stems removed)

1 cup raw cashew nuts – soaked for 4 hours

1 cup nut milk

¼ tsp freshly ground pepper

pinch fine rock salt

4V7A8082_1980x1297

for the tomato sauce 

1.  Wash the cherry tomatoes and leave them whole, chop the fennel into thick rounds, chop the carrot and red pepper (I like to keep the vegetables quite chunky, especially the fennel) – set aside.

2.  In a heavy-bottomed saucepan, drizzle in the oil, add fennel and fry until it starts to soften, add oregano, rosemary, thyme, bay leaf and chilli flakes, fry 1 minute, then stir in vegetables and tomato paste – simmer 5 minutes.

3.   Add whole cherry tomatoes, cover and simmer gently for 1 – 2 hours, stirring occasionally.

4.  Turn off the heat, take out bay leaf, rosemary, oregano and thyme stalks, add sugar and salt.  Set aside.

make the creamy pesto 

5.  Drain the cashews and add to blender, with nut milk –  blend until creamy, (depending on the consistency you may need to add more milk) add basil leaves, salt and pepper, and blend again until well incorporated.  You want the sauce quite thick. Set aside.

assemble the lasagna 

6.  Ladle 1 cup of tomato sauce into the bottom of a baking dish, then a layer of lasagna sheets, add a layer of tomato sauce and lasagna sheet and add a layer of sauce, then half the pesto cream. Finish with a last sheet of lasagna and remaining pesto cream on top.

7.  Sprinkle with grated mozzarella and a handful of roughly chopped walnuts or pine nut parmesan.

8.  When ready to cook, preheat the oven to 190C/350F.  Cover the lasagna with foil and bake for 20 minutes, then remove the foil, and bake for another 20 – 30 minutes until golden on top – allow to sit for 5 minutes, so that the juices settle and the filling firms up.

Serve with your favourite green salad.

4V7A8092_1980x1297

Goodness shared from Stacey

pesto pasta with roasted baby vegetables

18th November 2009

My veggie garden has become ‘weeded’ all of a sudden.  When it rains, the plants thrive, however so do those weeds, and even though I intend to hit them at their first sighting, within a few days of neglect, a ‘carpet’ appears.  This unpleasant sight greeted me when I headed out to pull up some baby beetroot, slice off some baby zucchini and squash for the pasta dish I had in mind.  I had decided to use the dill and parsley pesto I made last weekend, mixed with my favourite labne and tossed through roasted baby vegetables from the garden.  Confronted with the ‘unwanted carpet’, I knew this was going to take some time, so I made a feeble attempt of pulling out some of the weeds, but my heart wasn’t in it…..tomorrow I would face it.  My pasta awaits!

PA250439

dill & parsley pesto pasta with roasted baby vegetables

ingredients 

500g pumpkin, peeled and roughly diced

2 – 3 baby zucchini, whole

2 – 3 baby crookneck squash, whole (or similar)

2 baby beetroot, cut in quarters

6 cherry Roma tomatoes, whole

olive oil

sea salt flakes and cracked black pepper

spaghetti (or a favourite gluten-free pasta)

3 Tbsp dill and parsley pesto (or favourite pesto)

2 Tbsp labne

preparation 

1.  Preheat oven to 200 degrees Celsius.  Line flat baking tray with baking paper.

2.  Toss all vegetables in a bowl, add a generous dash of olive oil.

3.  Spread in one layer on baking tray and roast until tender (about 30 – 40 min), turning once.

4.  Cook pasta of choice.

5.  Meanwhile, in a serving bowl, mix together pesto and labne – set aside.

6.  When pasta is cooked, add to the serving dish, mix in pesto and add roasted vegetables and salt and cracked black pepper to taste.

Shared goodness from Donna

red pepper & tomato sauce with chilli

9th September 2009

IMG_3081

Cherry tomatoes, green and red capsicum and red chillies are what is abundant in my garden at the moment, so when stuck for a quick dinner this was a welcome inspiration.  The recipe was inspired by a wonderful cookbook that Donna gave for me for my birthday called ITALIAN KITCHEN by Maxine Clark.  I cook with chillies often, but mostly I keep them whole and safely intact…that is until today.  This recipe wanted them halved and deseeded!  Now I was under the impression that if you took out the seeds, out goes the fiery heat, well, this is not the case as I found out the hard way, or at least not with these garden chillies.  And having undertaken this with my fingers, they are still a little warm and fuzzy this morning.  So what I had to do after chopping the deseeded chillies and adding them to the sauteing capsicum, was to fish them all out again.  Having successfully recovered 90 percent, the sauce was still fiery, but pretty amazing as well.  So when cooking this, you will have to use your own judgement and knowledge of the chillis available and your limitation of fiery spice.

IMG_4931

P1020392

fiery red pepper sauce

Serves 2

ingredients

1 sweet red pepper (capsicum)

1 large fresh red chilli, halved and deseeded

4 Tbsp  extra virgin olive oil

15 cherry tomatoes (or two ripe big tomatoes)

2 Tbsp freshly chopped basil

1 tsp jaggery/sugar

sea salt and freshly ground pepper

a handful of green olives (deseeded)

freshly grated parmesan cheese

preparation 

1.  Dice the pepper (capsicum) into medium pieces and finely chop the chillies (be careful and use your judgement as noted above).

2.  Heat the olive oil in a pan and add the chillies and peppers, cook slowly for 20 mins or until really soft.

3.  Meanwhile, dunk the tomatoes in boiling water for 10 seconds, slip off the skins, and chop the flesh coarsely.

4.  Add the tomatoes, jaggery/sugar and season with salt and pepper – half cover and simmer gently for 10 minutes until well reduced and soft and thick.

5.  Stir in the fresh basil and toss with your chosen cooked pasta.  Throw in a handful of roughly chopped green olives and parmesan cheese.

Enjoy!

IMG_3097

Shared goodness from Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie