Posts Tagged With: gluten-free

Green leaves and potato soup

Posted on May 27, 2014 by melhm

These sunny-but-cool days & lengthening nights sing to me of soup, soup and more soup – and this is a great way to use up any bolting rocket or snaily kale!

Fresh from the garden: rocket, silverbeet, kale, potatoes, basil
Recipe source: Melissa
Serves: 6 or 24 tastes

ourkitchengarden.net

Equipment:

  • Kettle
  • Scales
  • Chopping boards & knives, scissors
  • Peelers, garlic press
  • Bowls – big
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures –jug, tablespoon
  • Stick blender/ handheld mixer
  • Ladle
  • Serving bowls
 Ingredients:

  • 500g waxy potatoes like Kipflers
  • A small bunch of spring onions
  • A small bunch of rocket
  • A handful silverbeet
  • A handful kale
  • 4 cloves garlic
  • 50g unsalted butter
  • 1 litre water
  • 1 tablespoon bouillon
  • Black pepper
  • A bunch of basil

What to do:

  • Fill the kettle and, making sure you have dry hands, set it to boil.
  • Scrub the potatoes under running cold water (do not peel!) & cut into 2cm cubes.
  • Peel the garlic cloves and squeeze them through the garlic press. Wash & trim the spring onions and slice into finger-width pieces.
  • Melt butter in the large stockpot over medium heat and sauté the spring onion and garlic for a minute, and then add the potato cubes and turn so that the potato cubes sweat in the butter.
  • Meanwhile wash the rocket in several changes of water and spin dry. Roll up and slice into thin ribbons. Wash the silverbeet in several changes of water and shake dry. Slice or cut the leaves up the middle to remove the stems, then chop them into 1cm pieces. Roll up the leaves and finely slice them into ribbons.
  • Wash the kale leaves and shake dry. Cut or tear the leaves from the stalks, chop the stalks into half-finger-width pieces, and slice up the leaves into ribbons.
  • Carefully measure the boiling water and the bouillon into the pot of potatoes and stir. Bring it to a boil, then turn down to a simmer, cover and cook gently over low heat for 10 minutes, then add the silverbeet and kale stalks.
  • Cook for 2 minutes – check that the potato is tender, then stir in rocket, silverbeet and kale leaves. Increase heat to medium and simmer for another 2 minutes. If it’s really thick you may need to add another cup of hot water and pinch of salt.
  • Wash the basil and pick the leaves from the stalks, spin dry.
  • With dry hands, plug in the stick blender and carefully blitz the soup until it is silky smooth. Add the basil leaves and blitz again.
  • Taste for correct seasoning and ladle into bowls to serve.

Notes: How many different procedures are there here? Why do we want the potato to ‘sweat’?

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Roasted turnips and pears with rosemary honey drizzle

Posted on May 27, 2014 by melhm

The colder weather brings us turnips, parsnips and swedes but they’re a tricky bunch to convince kids to eat… Unless they’re swaddled in buttery honeyed goodness! Serve this with roast pork.

Fresh from the garden: turnips, pears, rosemary
Recipe source: adapted from a recipe by Susie Middleton in Fast, Fresh & Green (seen on marthastewart.com)
Serves: 4 as a side dish or 24 tastes

ourkitchengarden.net

Equipment:

  • Large rimmed baking tray
  • Baking paper
  • Paper towel
  • Chopping boards and knives
  • Mixing bowls
  • Spatula
  • Mezzaluna
  • Scales
  • Measures: ¼ cup, tablespoon, teaspoon
  • Small saucepan
  • Serving bowls
 Ingredients:

  • 4 medium purple-topped turnips
  • 2 firm ripe Bosc pears
  • 2 tablespoons olive oil
  • 1½ teaspoons coarse salt
  • 25g unsalted butter
  • 1 tablespoon honey
  • 1 sprig fresh rosemary

 

What to do:

  • Preheat oven to 220C. Line a large rimmed baking sheet with baking paper and set aside.
  • Scrub the turnips under running water and wipe dry. Without peeling, chop them into 2cm cubes by cutting into slices first, then rods, then cubes.
  • Wash and dry the pears and prepare in the same way as the turnips, discarding the cores.
  • In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet.
  • Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheet halfway through baking.
  • Meanwhile, wash the rosemary sprig and wipe dry with paper towel. Strip the needles from the stalk and finely chop using the mezzaluna. We will need about a tablespoon’s worth.
  • Melt the butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
  • Transfer turnips and pears to serving bowls and drizzle with butter mixture. Toss to combine and serve.

Notes: What other classic fruit and vegetable combinations can you think of? What does a turnip smell like?

 

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Poached egg salad with peas and basil mayo

Posted on May 19, 2014 by melhm

We love making mayonnaise at Bondi and always talk about the difference in flavour from the ready-bought stuff! This salad is wonderful – creamy from the mayo and egg yolk but also tangy from the dressed lettuce – and it’s so worth fetching some fresh peas to pod as they really pop in your mouth!

ourkitchengarden.net

Fresh from the garden: lettuce, eggs, peas, basil, salad burnet, lemon, garlic
Recipe source: Melissa
Serves: 4 at home or 24 tastes

Equipment:

  • Small saucepan
  • Colander
  • Medium high-sided frying pan
  • Bowls – 3 large, at least 4 small
  • Salad spinner
  • Paper towel & tea towel
  • Citrus juicer
  • Chopping boards and knives, scissors
  • Measures: tablespoon, teaspoon, ½ teaspoon
  • Stick blender & its cup
  • Measuring jug, fork
  • Slotted spoon
  • Serving plates

 

 

 Ingredients:

  • A handful of fresh peas in the shell
  • 4 eggs
  • 2 large handfuls of lettuce
  • A handful salad burnet

For the basil mayonnaise:

  • A small branch of basil leaves
  • 1 egg
  • ½ teaspoon salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran oil
  • 25ml olive oil
  • 1 teaspoon white wine vinegar
  • 1 lemon
  • Freshly milled black pepper

What to do:

For the salad:

  • Fill the small saucepan up with water and set it to boil. Pod the peas and have ready a big bowl of cold water. When the water is boiling, add the podded peas and cook for 3 minutes. Drain and refresh in the bowl of cold water. Drain and reserve.
  • Separate out the lettuce leaves over the sink and rinse under the tap.Fill up a big bowl with cold water & wash the iceberg leaves in several changes of water, looking for any dirt in the bottom of the bowl. Spin dry in small batches.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Wash and spin dry the burnet and strip off the leaves, discarding the stalks. Wrap them carefully in paper towel and keep them in the fridge with the lettuce.

For the mayonnaise:

  • Wash, spin dry and separate off the basil leaves and discard the stalks into the compost.
  • Cut the lemon in half and squeeze one half to yield ½ teaspoon lemon juice. Peel the garlic clove and finely slice.
  • Now break the egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, thenblitz to blend these together.
  • Now measure the oils into the jug, mix well with a fork and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice and basil leaves, then blend again until the leaves are quite finely chopped.

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of approximately 5cm, heat it up to the boil, then lower the heat it to a bare simmer.
  • Then break the 4 eggs into the four separate small bowls taking care not to break the yolks and removing any shell with your fingertips. Then lower them, one at a time, into the simmering water and let them cook together, uncovered, for 4 minutes. Fill a large bowl with cold water.
  • Then, use the slotted spoon to lift them from the water and transfer them to the bowl of cold water, until you are ready to use them.

To serve:

  • Bring the lettuce out of the fridge, gently slice up the leaves if needed and put into a big mixing bowl. Drizzle a teaspoon each of olive oil and white wine vinegar over the leaves with a pinch of salt and grind of pepper, and turn gently to combine.
  • Arrange the leaves on each serving plate.
  • Holding a clean tea towel in one hand, scoop up an egg with the slotted spoon and carefully drain of water. Arrange a poached egg in the centre of each salad plate, drizzle some of the mayonnaise over the top of each salad, followed by a sprinkle of the peas and then the salad burnet leaves.
  • Serve.

Notes:Why do we add a trickle of oil at first into the egg mixture of the mayonnaise? Why shouldn’t we break the eggs when poaching them? What is salad burnet and what does it smell like?

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Moroccan chickpea hotpot

Posted on May 19, 2014 by melhm

As soon as the weather starts to chill, our thoughts turn to hearty veggie soups and stews…

ourkitchengarden.net

From the garden: onion, garlic, celery, carrot, coriander
Recipe source: Melissa
Serves: 6 at home or 24 tastes

Equipment:

  • Kettle
  • Chopping boards and knives
  • Stockpot
  • Wooden spoon
  • Measures – jug, tablespoon, teaspoon, ¼ teaspoon
  • C0lander
  • Paper towel
  • Scissors
  • Serving bowls
  • Ladle

 

 Ingredients:

  • 1 litre boiling water and a tablespoon of bouillon (or 1 litre stock)
  • 1 brown onion
  • 2 garlic cloves
  • 2 celery sticks
  • 1 large carrot
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground ginger
  • A pinch of ground cinnamon
  • 2 tins diced tomatoes
  • 1 tin chickpeas
  • A small handful fresh coriander

What to do:

  • Fill the kettle and set it to boil.
  • Peel and coarsely chop the onion. Peel and crush the garlic.
  • Wash and trim the ends from the celery and thinly slice. Wash, peel and finely chop the carrot.
  • Heat the oil in the stockpot over medium-low heat. Add the onion, celery and carrot and cook, stirring occasionally, for 7 minutes or until the onion is soft. Add the garlic, ground cumin, sweet paprika, ground ginger and the ground cinnamon and cook, stirring, for 1 minute or until aromatic.
  • Add the tomato and hot water and bouillon (or stock) and bring to the boil over high heat. Reduce the heat to medium and simmer, partially covered, for 10 minutes.
  • Rinse and drain the chickpeas and add to the pot, cooking for 2 minutes or until heated through. Season with salt and pepper.
  • Wash and pat the coriander dry and finely snip with scissors into tiny pieces.
  • Ladle the soup among serving bowls. Sprinkle with coriander and serve immediately.

Notes: What does cumin smell like? Where does the bouillon live? What is a hotpot?

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Green herb soup

Posted on May 13, 2014 by melhm

You can use any herbs here depending on what you have fresh – we use a combination of mint, sage, tarragon, thyme, rosemary, basil and marjoram. Herbilicious!

ourkitchengarden.net

Fresh from the garden: potatoes, spring onions, lettuce, lemon, herbs
Recipe source: adapted from a recipe by Delia Smith
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Scales
  • Chopping boards and knives
  • Scissors, colander
  • Bowls – big, small
  • Large stockpot
  • Wooden spoon
  • Salad spinner
  • Citrus juicer
  • Measures – jug, tablespoon
  • Stick blender
  • Soup bowls or cups
 Ingredients:

  • 1 litre boiling water and tablespoon of bouillon or 1 litre light stock
  • 350g potatoes
  • 10 spring onions
  • 300g lettuce leaves
  • 50g butter
  • A large handful of fresh herbs
  • A lemon
  • 150ml cream
  • Flaked salt and fresh black pepper

 

What to do:

  • Fill the kettle and set it to boil.
  • Scrub the potatoes until they are absolutely clean and then cut into thick slices and then cubes.
  • Snip the very end of the spring onions so that there are no roots remaining. Wash under cold water and then thinly slice the whole onion, green ends too.
  • Melt the butter in the stockpot, and stir in the thinly sliced spring onions and the cubed potatoes. Stir and cook over a gentle heat so the vegetables soften gently without browning.
    Meanwhile wash the lettuce leaves in several changes of water and shake dry. Roll up a handful of lettuce leaves at a time and then cut into thin ribbons. This is called shredding.
  • Wash the herbs and spin them dry. Pick off the leaves and chop any coarse leaves into small pieces. Cut the lemon in half and squeeze the halves.
  • Now stir in the shredded lettuce. Get it all nicely coated with butter. Then add the stock or hot water and bouillon, bring to simmering point, cover and cook gently for about 10 minutes or just long enough for the potatoes to soften.
  • Carefully remove the pot from the heat, add the chopped fresh herbs and cream and blend it all together with the stick blender until smooth.
  • Add lemon juice to taste, a little at a time, and checking seasoning as you go.
  • Ladle into soup cups or bowls and serve!

Notes: What are coarse leaves? How do you shred lettuce? Where is the bouillon stored?

ourkitchengarden.net

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Dragon’s tongue beans with basil aioli

Posted on May 13, 2014 by melhm

Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for mayonnaise! You can use any long beans for this – we were juts lucky to have a few brightly coloured Dragon’s Tongue beans to use alongside some runner beans.

Fresh from the garden: Dragon’s tongue beans (and other long beans) lemon, eggs, basil, garlic
Recipe source: Melissa
Serves: 2 as a side dish

ourkitchengarden.net

Equipment:

  • Small saucepan and lid
  • Colander
  • Salad spinner
  • Scissors
  • Bowls – large, small
  • Chopping board & knife
  • Citrus juicer
  • Garlic press
  • Stick blender & cup
  • Measuring – jug, ½ cup, tablespoon, teaspoon
  • Serving bowls
 Ingredients:

  • A handful of dragon’s tongue beans
  • Cooking salt
  • A small handful basil
  • 1 juicy lemon
  • 1 small garlic clove
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1/2 cup rice bran oil
  • Flaked salt & black pepper

What to do:

  • Fill up the saucepan with cold water, put the lid on and set to boil.
  • Wash and drain the beans, then snip off the stalk end.
  • When the water in saucepan is boiling, add a teaspoon of salt and the whole beans. Cook the beans for 3 minutes, then drain and refresh in a bowl of cold water. Drain again.
  • Meanwhile for the aioli, pick the basil leaves, wash them well, spin them dry and finely snip with scissors into 5mm ribbons.
  • Cut the lemon in half and juice a half.
  • Smash the garlic clove, peel it and squeeze it through the garlic press.
  • Carefully separate one egg and reserve the yolk in a small bowl.
  • Into the stick blender cup add the whole egg, the egg yolk, the mustard and a teaspoon of lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing (this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in another teaspoon of lemon juice, the pressed garlic, the chopped basil and a good sprinkle of salt and pepper. Blend until smooth. Taste and check if it needs any more lemon juice or salt and adjust if needed.
  • Divide the beans among serving plates and drizzle the mayo over one end of each plate and serve.
  • Any spare aioli can be stored in an air-tight glass jar in the fridge for 3 days.

Notes: What is aioli? Why is it different to mayonnaise? What else could you serve it with? What could you make with the leftover egg whites?

 

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Sean’s chilli oil

Posted on May 13, 2014 by melhm

This chilli oil can be fired up with finely chopped bird’s-eye chillies if you like more fire than the nutty sweetness of the standard recipe. It is also worth grabbing some disposable gloves for this recipe as prolonged contact with chillies will burn the tips of your fingers!

From the garden: chillies, garlic
Recipe source: adapted from the recipe by Sean Moran at Sean’s Panaroma in ‘Let It Simmer’
Makes: about 700ml

 ourkitchengarden.net

Equipment:

  • Plastic gloves
  • Heavy-based stockpot
  • Slotted spoon
  • Colander
  • Paper towel
  • Food processor
  • Glass jars
 Ingredients:

  • 250g long red chillies
  • 500ml olive oil
  • ¼ head garlic

What to do:

  • Pre-heat the oven to 160C.
  • Wash and drain the jars and place right side up on the baking tray. Slide into the oven for 10-15 minutes.
  • Wash and drain the lids and place in the small saucepan. Cover with water and set to boil for 2 or 3 minutes. Drain into a colander and then wipe out with a fresh piece of paper towel, taking care not to touch the inside of the lids.
  • Meanwhile put on some plastic gloves before slicing chillies lengthways and scraping out seeds, discarding the seeds.
  • Lightly crush and peel and the garlic cloves.
  • Place chillies in a heavy-based stockpot with the olive oil and garlic.
  • Bring to a gentle boil over a moderate flame, and fry until the chillies and garlic are deep golden and all their moisture has evaporated.
  • Lift out chillies and garlic with a slotted spoon and leave to cool.
  • Bring the jars out of the oven and leave to cool for a few minutes.
  • Process cooled chillies and garlic pulp to a coarse paste with just enough oil to lubricate the motion.
  • Stir the puree into the oil and then carefully pour into the sterilised jars.
  • Shake well before using.

Notes: What does to sterilise mean? Why can’t we touch the inside of the lids? Why do we need gloves to prepare the chillies?

 

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Spinach and parsley soup

Posted on March 29, 2014 by melhm

This is such a lovely soup, full of flavour, verdant and vibrant! And made even more delicious by the addition of sour cream and snippets of chives at the end. We also add silverbeet, rainbow chard & even tatsoi to the spinach if we have it.

ourkitchengarden.net

Fresh from the garden: potatoes, spinach, parsley, onion, celery, chives
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Bowls – large, med, small
  • Colander
  • Garlic press
  • Potato peelers
  • Large stockpot
  • Wooden spoon
  • Measuring: jug,1/2 cup, tablespoon, teaspoon
  • Salad spinner
  • Paper towel
  • Scissors
  • Stick blender
  • Ladle
  • Serving bowls
 Ingredients:

  • 1 brown onion
  • 2 garlic cloves
  • 3 large all-purpose potatoes
  • 2 bunches spinach
  • Small bunch celery
  • 2 teaspoons ground cumin
  • 2 tablespoons olive oil
  • 1½ litres stock or boiling water and 1½  tablespoons bouillon
  • A large handful parsley
  • Flaked salt & black pepper
  • 1/2 cup sour cream
  • A small handful chives 

What to do:

  • Fill the kettle and set it to boil.
  • Peel, halve and coarsely chop the onion.Squeeze the garlic through the garlic press. Peel the potatoes under running water and chop into 2cm cubes.
  • Wash the spinach in several changes of water and shake dry. Trim the stems and then slice stems and leaves into pieces 1cm wide.
  • Wash and drain the celery and chop the stalks and leaves into small dice.
  • Heat the oil in stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic, cumin,celery and potato and sweat for about a minute until aromatic.
  • Increase heat to high. Add the stock or hot water and bouillon to the pot and bring to the boil. Add the spinach stalks and reduce heat to medium. Simmer gently for 10 minutes until the potato is tender.
  • Meanwhile wash the parsley and spin dry. Finely chop and reserve. Wash and dry the chives carefully in a piece of paper towel, then snip into TINY 1mm-long pieces with scissors. Reserve.
  • Add the chopped spinach leaves to the soup and cook for 2-3 minutes until the spinach wilts.
  • Remove the pot from the heat, add the parsley and using the stick blender, whizz the soup until smooth. Taste and season with salt and pepper if needed.
  • Swirl in the sour cream, ladle among serving bowls and add a sprinkle of chives.

Notes: What is an all-purpose potato? What does cumin smell like?

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Quinoa tabbouleh with poached eggs

Posted on March 20, 2014 by melhm

White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavour. They can be used interchangeably. Quinoa is a fabulous alternative to grains and is gluten-free.

ourkitchengarden.net

Fresh from the garden: basil, parsley, lemons, mint, cucumbers, tomatoes
Recipe source: Melissa
Serves: 4 or 24 tastes 

Equipment:

  • Stockpot with lid
  • Measures: cup, ½ cup, tablespoon, teaspoon, ¼ teaspoon
  • Wooden spoon, fork, teaspoon
  • Salad spinner
  • Microplane zester
  • Citrus juicer
  • Chopping board & knife
  • Peeler
  • Bowls – large, medium& 4 small
  • Measuring jug
  • Serving bowls
  • Deep-sided frying pan
  • Tea towel

 

 

 

 

 Ingredients:

Cook quinoa:

  • 1 cup quinoa
  • 1½ cups water
  • 1 teaspoon cooking salt

Make tabbouleh:

  • 4 large handfuls of parsley (about 2 cups when chopped)
  • 1 large handful mint leaves (about ½ cup when chopped)
  • 1 large handful basil leaves (about ½ cup when chopped)
  • 1 teaspoon flaked salt plus extra
  • ¼ teaspoon freshly ground black pepper
  • 2 lemons
  • 1 medium cucumber
  • 2 medium tomatoes
  • ½ cup extra-virgin olive oil
  • 4 fresh eggs

What to do:

  • Toast quinoa in a stockpot over gentle heat, stirring frequently until fragrant for about 6 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool to room temperature.
  • Wash, spin dry and pick the leaves from the stems of the herbs and coarsely chop.
  • Zest one lemon then cut both lemons and squeeze through the citrus juicer to yield about 4 tablespoons juice.
  • Peel the cucumber, cut in half lengthways and scrape out the seeds with the teaspoon. Wash the tomatoes and wipe dry, then cut the cucumber and the tomatoes into small dice about ½cm square.
  • Add all the ingredients to the large bowl, measure the olive oil and pour into the bowl, mixing thoroughly to combine.
  • Meanwhile, to poach eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Carefully crack an egg into a small bowl without breaking it and then gently slide into the water one at a time until all four are in the water. Let the pan sit for 4 minutes at a bare simmer.
  • Divide the tabbouleh amongst serving bowls and using the slotted spoon, scoop up an egg, drain it quickly on a clean tea towel and pop on top of each bowl. Sprinkle with salt and serve!

ourkitchengarden.net

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Antipasto di peperoni tricolore

Posted on March 20, 2014 by melhm

A wonderful thing happens when you roast capsicum: the crunchy and slightly sour tastes make way for luscious, slippery sweetness & when matched with garlic and herbs the effect is amazing!

ourkitchengarden.net

Fresh from the garden: capsicum, garlic, thyme, marjoram, sage, rosemary
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Paper towel
  • Plastic wrap
  • Bowls – big, medium
  • Salad spinner
  • Baking tray
  • Oven mitts
  • Large tongs
  • Serving bowls

 

 Ingredients:

  • 2 large capsicums
  • Extra-virgin olive oil
  • A head of garlic (10 or 12 cloves)
  • A small handful of thyme sprigs
  • A small handful of marjoram sprigs
  • A small branch of sage
  • A small rosemary stem
  • Flaked salt
  • A 200g slab of Danish feta
  • A cup of pesto

What to do:

  • Preheat oven to 200C.
  • Wash the capsicums and wipe dry.
  • To blacken the capsicums, roast them directly on the gas burner of the stove, turning every minute or so with tongs until the entire surface is blackened. Once charred, set aside to cool in a medium bowl and cover with plastic wrap.
  • Meanwhile separate the garlic cloves but don’t peel them, and put them in the large bowl. Wash and spin-dry the herbs, stripping the herbs from their stalks and putting them in the big bowl.
  • When cool, remove the capsicums from the bowl and peel the charred skin under cool running water with your hands. Cut them in half and remove seeds, drain well and then cut into long thin strips and add them to the bowl.
  • Liberally douse the capsicum strips, garlic and herbs with olive oil and turn to coat.
  • Place strips onto the baking tray with the garlic and herbs scattered over and sprinkle a little flaked salt onto the whole lot and bake for about 15 minutes.
  • Carefully remove the tray from oven with oven mitts and then carefully remove from the oven.
  • To make this an Antipasto Tricolore, unwrap the feta and divide onto serving plates keeping in whole pieces. Pile little mounds of the capsicum, garlic and herbs onto the plates too and then spoon the pesto onto the plates, drizzling some onto the feta cheese. Serve with good bread to mop up!

Notes: What does Tricolore mean? What other vegetables can you use for antipasto? Why do we cover the capsicum in plastic wrap? What does to douse mean?

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