COOK WITH EASYLIFE KITCHENS
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Edition
Recipes
Summer
INDEX
Ricotta & Mint Fritters
Tomato & Burrata
Rustic Style Bread
Stuffed Mini Peppers
Ahi Poke Bowl
Easy Gnocchi
Rice Paper Rolls
ELK Brownies
Creme Brulee
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RICOTTA & MINT FRITTERS
Ingredients:
500g fresh ricotta
25g finely grated parmesan
1/2 teaspoon dried mint
1/4 cup mint chopped mint leaves
100g baby spinach
1 crushed garlic clove
1 egg, lightly beaten
1/3 cup flour
1/2 cup olive oil
2 teaspoons mustard
1 tablespoon apple cider vinegar
2 cups sugar snap peas
2 cups watercress
1 avocado
Method:
Place ricotta, parmesan, dried and fresh mint, spinach, garlic, egg, and flour in a bowl. Season, and stir to combine.
Heat 1/3 cup (80ml) oil in a large frypan over medium heat Using 2 tbs ricotta mixture for each fritter, shape into balls with floured hands Flatten slightly, then working in batches, cook, turning once, for 5 minutes or until golden and crisp Keep warm Repeat with the remaining ricotta mixture
Whisk mustard, vinegar, and the remaining 2 tbsp oil in a bowl
Season
Arrrange fritters, peas, fresh mint, watercress, and avocado on serving plates Drizzle dressing over the top and sprinkle with micro cress.
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TOMATO & BURRATA
Ingredients:
1 lemon
400g cherry tomatoes
Handful of walnuts
Fresh basil leaves
1 large burrata
Pesto to taste
Salt & Pepper
Method:
Finely grate the lemon to create zest Halve the cherry tomatoes and add the two to a bowl
Season with salt and pepper.
Chop up the basil leaves and crush the walnuts
Add to the above mixture with the pesto and olive oil.
Spoon the mixture into a bowl, top with the burrata, dollop the pesto, and add additional nuts and mint leaves Enjoy!
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RUSTIC-STYLE BREAD
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Ingredients:
3 cups warm water
1 packet dry yeast
1 tablespoon sugar
750g flour
3 teaspoons salt
Method:
Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 5 minutes until bubbly.
Add flour and salt Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it’s too sticky to handle, add ¼ cup flour at a time )
Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! I’ve run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better!
Preheat oven to 180°C and put a pizza stone or flipped-over cookie sheet in the oven to heat up. Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust.
Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don’t knead or handle it more than you need to. Add a little flour if it’s too sticky
Cut an X shape on the top of the balls with a sharp knife.
Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.
Bake for about 25-30 minutes or until golden brown and cooked through.
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FED MINI PPERS
Ingredients:
Mini sweet bell peppers, halved with seeds removed
1 goat cheese log
1 jalapeño, finely chopped with seeds removed
Method:
Preheat the grill to medium-high heat Oil the grates, then place peppers cut side up and grill for about 4-5 minutes per side until they have softened and have nice grill marks Remove from grill
In a medium bowl, mix together the goat cheese and diced jalapeño Stuff each pepper half with the jalapeño-goat cheese mixture. Serve immediately.
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AHI POKE BOWL
Ingredients:
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese rice
wine
½ lime
pinch chilli flakes
300g salmon fillet
1 packet of microwave rice
1 carrot
1 cucumber
½ avocado
¼ purple cabbage
2 teaspoons sesame seeds
Method:
Cook a packet of microwave rice according to packet directions. Divide the rice between 2 bowls and leave to cool
Meanwhile, in a separate bowl combine the soy sauce, sesame oil, rice wine, lime, and chilli flakes then set aside
Remove the skin from the salmon fillet and chop it into small cubes. Transfer the chopped salmon to the bowl containing the marinade, give it a stir, and leave the salmon to soak while you are cutting your vegetables
Chop the carrot into thin sticks, slice the avocado and spring onions, grate the cabbage and use a vegetable peeler to cut the cucumber into ribbons
Arrange the veggies and salmon on top of the rice, and pour over any extra marinade. Sprinkle with sesame seeds.
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EASY GNOCCHI
Ingredients:
1 packet gnocchi
Olive oil
2 cloves garlic
Salt
Fresh mixed herbs
Parmasan
Method:
Boil the gnocchi according to the packer's instructions and set them aside
Warm up the olive oil in a hot pan and add the gnocchi to pan fry for a few minutes
Place into a bowl, stir in olive oil and mixed herbs, and top with grated parmesan
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RICE PAPER ROLLS
Ingredients:
8 sheets rice paper
60g vermicelli noodles, cooked al dente
2 carrots, thinly sliced
1 cup finely sliced cabbage
1 cup spinach
Fresh herbs of your choice
Other veggies of your choice
Method:
Fill a shallow dish with water. Place one rice paper sheet in the water for about 20 seconds Carefully remove and lay on a towel
Add your spinach, cabbage, carrots, noodles, and fresh herbs onto the rice paper sheet.
Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up
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ELK BROWNIES
Ingredients:
½ cup vegetable oil
300g brown sugar
2 large eggs
1 additional egg yolk
One espresso shot
1 tsp vanilla
85g cup cocoa powder
½ cup cake flour
12 Lindt truffles (flavour of your choice), chopped up
Method:
Preheat your oven to 180°C.
Line your baking tin (23cm) with wax paper and grease with butter
In a medium-sized bowl, mix the oil and sugar. Whisk in your eggs, egg yolk, vanilla, and espresso. A hand whisk will suffice.
Gently stir in the cocoa powder, followed by the flour, and then fold in the chopped-up chocolate.
Pour the mixture into your baking dish and bake for 20-30 minutes or until a tester stick comes out clean, but keep an eye on it though.
Leave to cool on a baking tray before cutting into squares.
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CREME BRULEE
Ingredients:
80ml sugar
6 egg yolks
10ml vanilla essence
230g Medium Fat Plain Cream Cheese
250ml cream
To finish:
90 ml castor sugar
Method:
Preheat the oven to 170°C. Place a large pan filled to 1 cm deep with water in the oven.
Beat the sugar and egg yolks together until pale, thick and creamy. Add the vanilla. Beat the cream cheese and half of the cream together until smooth. Add the remaining cream and beat until smooth
Add to the egg yolk mixture and mix together.
Pour into 6 ramekins – +9 cm in diameter Place in the pan filled with water and bake for 15 - 20 minutes until just firm around the edges.
The centres should still be soft and wobbly Cool and then refrigerate for at least 4 hours, but preferably overnight.
Cover each with a thick layer of castor sugar and shake to spread out evenly
Use a blow torch to melt and caramelise the sugar
Refrigerate again for about 30 minutes for the layer underneath the brulée to firm up again.
Alternatively, place on a baking sheet and place under a heated grill.
Grill until the sugar forms a crisp, golden-brown layer Watch carefully – as the sugar can burn easily.
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