07 March 2011

COLLEGE: Butternut Ravioli

Ravioli is a type of filled pasta composed of a filling (usually meat or cheese) sealed between two layers of thin pasta dough. The name comes from the Italian plural of raviolo, literally meaning little turnip.

Today we made butternut, swiss chard and feta stuffed ravioli pasta parcels on a plinth of roasted butternut cubes served with a tomato fondue, butternut ribbon crisps, parmasan and olives... what a mouthful - a SCRUMPTIOUS mouthful!

01 March 2011

RECIPE: Camembert pie

At this point, you should already know that I WORSHIP camembert! This really is so quick, easy, delicious and SUCH a crowd pleaser... sereve as a appetiser, starter, dessert or snack, savoury or sweet. If you share my passion, this one's for YOU!

The idea for the Camembert pie was sparked by Kristen, one of the WorldTeach volunteers of 2010.

Puff pastry (pre-bought or homemade)
wheel of RIPE camembert (that means; soft, oozy and a little stinky!)
butter/ egg wash
Optional flavouring:
*dried cranberries and honey
*cape gooseberry preserve
*garlic, thyme and white wine (only a teaspoon or it will make the pastry soggy)
*anything you can think of!

If using frozen pre-bought puff pastry, defrost. Preheat the oven to 180C/350F. 
Roll out the pastry. Smear a teaspoon of preserve onto the pastry the size of the camembert. Place the camemberbert over it, then another smear of preserve on top. Sprinkle with dried cranberries. Fold the pastry over the camembert forming a parcel - seal the edges with melted butter or egg wash and smooth over. Brush the parcel with egg was or butter - when baking, this will give it a golden colour. Place in the oven for 30min or until golden brown. Serve immidiately with sliced apples.

Make mini pies by cutting the camembert into little blocks.
This recipe works well with phylo pastry too!