bunches of lamb lettuce (or any green leaves with a mild flavour)
Extra virgin olive oil (good quality)
teaspoon Sesame seeds
Coconut flakesStart by making the dough. Mix the flours on a board or in a bowl and make a well in the centre. Add the olive oil into the well, add a pinch of salt then with the tips of your fingers mix it all until it's all well dissolved. Slowly keep adding small bits of the beetroot juice, always mixing everything with your fingers. This process requires a little bit of patience and it should take about 5 minutes. Once the dough starts forming put it on a flat surface and knead together for about 6-8 minutes.
it's all combined, divide the dough into two parts then knead each until you have a silky, smooth, elastic dough. You are aiming to achieve a playdough texture. If your dough is crumbly (too dry) add a teaspoon of olive oil. If the dough sticks to your hands (too wet) add a little extra flour. Cover with cling film and rest for at least 30 minutes.
in a mixer the diced shallot, cashew nuts, turmeric, sesame oil and salt. Refrigerate until you start making the ravioli.
you are using a pasta roller squash each ball flat with your fingers and push it through the pasta roller on the widest setting. Fold into thirds, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the it's quite thin but not the thinnest setting. So my machine has 6 settings and I roll it up to 4 or 5 depending on how the dough is feeling.
should end up with two long sheets of past. Lay them out flat on a floured surface. To make the ravioli you can either use a cutter or use a ravioli mould tray which is what I did. There are lots of informative videos on how to make ravioli on YouTube and I suggest you watch them if you're unsure.
and dry the lamb lettuce and squeeze some lemon juice over it. I pulled some of the leaves for decoration. Set aside.
the olive oil, salt and basil. Set aside.
the coconut oil to a frying pan over a medium heat. Then on a large heavy saucepan bring 1l of water to boil and add some salt. Cook the ravioli for about 2 minutes or until they start floating.
drain the raviolis and add them to the pan with the coconut oil. Fry them for about 30 seconds on each side then assemble the ravioli over two plates. Place the small bunch of lambs lettuce in the middle of the ravioli and drizzle the basil dressing around the plate. Sprinkle some black sesame seeds and coconut flakes over the ravioli (optional).
We arehavingroasted shoulder of Lamb for dinner tonight, I wanted to do something different from the usualroastvegetables, so I have decided on roastedbeetroot, lamb goes greatwithbeetrootand it also goes greatwithfetaand red onions so I'm throwing all those things together to make
Truth is thatchocolatebeetrootcake is acracker, particularly when it's preparedwith love. The recipe for chocolatebeetrootcake in one form or anotherhas done the rounds of manya kitchen table over the years, except mine that is
Placebeetroot on aroastingtrayand drizzle with oil. Sprinkle with torn mint and serve. Step 1 Preheat oven to 180ºC. Roast for 25 minutes, turning halfway through. Step 2 Cut carrots in strips or makecarrot curls or ribbons using apotato peeler. Add to beetroot in the final 5-minutes cooking time. Step 3 To make dressing, mix all ingredients in asmall bowl. Step 4 Transferbeetrootandcarrots to a serving platter lined withspinach. Step 5 Crumble feta over. 4 beetroot, peeled, cut in wedges. 1 tablespoon olive oil or olive oil spray. 4 medium carrots, peeled. 5 cups fresh babyspinach. 150g feta cheese. 4 teaspoons cumin seeds, toasted. 2 teaspoons smoked paprika. 4 tablespoons lemon juice. 4 tablespoons olive oil
I wrapped the beetroot in tinfoil witha bit of oil anda good grinding of saltand pepper. Or perhaps the colour of abeachkaftan – sort of lustful andcarefreeallat once like aday spent at the beachwith nothing to do but swim and lie in the warmth
The combination of earthybeetrootwith sweet, delicate leeks, peppery rocket, and crunchy walnuts is great even before you douse it all in a bold, garlicky, tangy dressing and finish it off withpomegranate seeds that explode in your mouth with their tangy juice and crunch
Without the coffee I do believe I feel more relaxed & havea little more clarity, a little more space in my head, a little less fluttering & perhapsa little less clutter hangingaround in there & a little more time to smell the roses