My favourite food
RECIPES:
BIRCHER MUSELI:
Ingredients
3 cups traditional oats
2 cups (500mL) So Good Almond Milk
¾ cup apple juice
1 apple, grated
2 punnets raspberries
¼ cup flaked almonds, toasted 200g berry yoghurt
Method
1. Place oats, Almond Milk and apple juice in a large mixing bowl. Cover with plastic wrap and refrigerate for several hours or overnight
2. Stir through grated apple, berries, almonds and yoghurt
3. Reserve some berries and almonds and serve on top. Serves 6
4. Note: Any berry can be used in this recipe – strawberries, blueberries or a mixture of berries.
SPINACH RAVIOLI:
Ingredients
200g Tipo 00 flour
Pinch salt
2 eggs
Filling
200g ricotta
1 egg, lightly beaten
2 tablespoons chopped flat leaf parsley
¼ cup grated grana padano parmesan
Sauce
2-3 tablespoons extra virgin olive oil
5 cloves garlic, sliced
6 ripe roma tomatoes, cored, blanched and peeled
1 chicken stock cube
½ cup water
2 bay leaves
1 teaspoon white sugar
1 tablespoon tomato paste
Baby basil, to serve
Method
1. For pasta, place flour and salt into a bowl, mix to combine. Crack two eggs into the centre and mix until eggs break up, work flour into the eggs until it forms a dough. Turn onto a lightly floured board and knead until smooth and elastic, about five minutes. Wrap in cling wrap and rest for 30 minutes at room temperature.
2. For filling, combine ricotta, egg, parsley and parmesan in a bowl, cover and refrigerate until required.
3. For sauce, pour olive oil and garlic into a medium frying pan over low heat and cook gently for a few minutes. Add chopped blanched tomatoes and bring to a simmer. Cover and simmer for 5 minutes. Add stock cube, water and bay leaves, cover and simmer 10 minutes. Remove lid, add sugar and tomato paste, salt and pepper and reduce until slightly thickened. Puree. 4. Bring a large saucepan of salted water to the boil. Cut pasta in half, re-wrap one half and flatten the other half to be rolled out. Dust
BIRCHER MUSELI:
Ingredients
3 cups traditional oats
2 cups (500mL) So Good Almond Milk
¾ cup apple juice
1 apple, grated
2 punnets raspberries
¼ cup flaked almonds, toasted 200g berry yoghurt
Method
1. Place oats, Almond Milk and apple juice in a large mixing bowl. Cover with plastic wrap and refrigerate for several hours or overnight
2. Stir through grated apple, berries, almonds and yoghurt
3. Reserve some berries and almonds and serve on top. Serves 6
4. Note: Any berry can be used in this recipe – strawberries, blueberries or a mixture of berries.
SPINACH RAVIOLI:
Ingredients
200g Tipo 00 flour
Pinch salt
2 eggs
Filling
200g ricotta
1 egg, lightly beaten
2 tablespoons chopped flat leaf parsley
¼ cup grated grana padano parmesan
Sauce
2-3 tablespoons extra virgin olive oil
5 cloves garlic, sliced
6 ripe roma tomatoes, cored, blanched and peeled
1 chicken stock cube
½ cup water
2 bay leaves
1 teaspoon white sugar
1 tablespoon tomato paste
Baby basil, to serve
Method
1. For pasta, place flour and salt into a bowl, mix to combine. Crack two eggs into the centre and mix until eggs break up, work flour into the eggs until it forms a dough. Turn onto a lightly floured board and knead until smooth and elastic, about five minutes. Wrap in cling wrap and rest for 30 minutes at room temperature.
2. For filling, combine ricotta, egg, parsley and parmesan in a bowl, cover and refrigerate until required.
3. For sauce, pour olive oil and garlic into a medium frying pan over low heat and cook gently for a few minutes. Add chopped blanched tomatoes and bring to a simmer. Cover and simmer for 5 minutes. Add stock cube, water and bay leaves, cover and simmer 10 minutes. Remove lid, add sugar and tomato paste, salt and pepper and reduce until slightly thickened. Puree. 4. Bring a large saucepan of salted water to the boil. Cut pasta in half, re-wrap one half and flatten the other half to be rolled out. Dust