Prep Time : 15 + 30 Minutes | Cook Time : 12 Minutes | Total Time : 2 1/2 hours | Difficulty : Fiddly
Hello my lovelies! This recipe is a team effort. A while back Nicholas from Blogtastic Food asked a bunch of us if we would develop recipes using his delicious Smoky & Spicy Pulled Pork. I had the idea for these khachapuri straight away but life being what it is I kept running out of time to work on it. I made the pulled pork and froze part of it to keep testing later. FYI pulled pork freezes really well. Just pull it out, pop it in a skillet with a little oil and sauce and heat it through completely. Like new. Perfect for a two person household. Khachapuri are like the pizza of the Caucasus. Along the spice routes from Asia to the Middle East via eastern Europe there are variations on this chewy golden bread that is somewhere between topped and stuffed with lots of delicious things. Classic toppings include spinach and fresh cheese, or ground lamb and spices. Traditionally partway through cooking a little well is made in the toppings and an egg is baked into the top. Today we are using spiced tomatoes along with our pulled pork and topping with dollops of feta and greek yoghurt. One of these is a good meal or hearty lunch. Or slice up and serve as snacks for guests. I took leftovers to a meeting and they disappeared in seconds. If you have made a homemade pizza before these will be a breeze. Head over to Blogtastic food to make the pulled pork before you begin!
Prep Time : 15 + 10 Minutes | Cook Time : 1 Hour | Total Time : 1 1/2 Hours | Difficulty : Easy
Hello my lovelies! I am a BIG fan of soup. And it is nothing if not soup weather at the moment. My snug bug thinks all hot liquids are gross. He is clearly wrong. I thought I would share one of my favourite soups with you. This is an easy warming pumpkin soup. A bit of chilli. Balanced with some lime and coconut milk. Reminiscent of Thai flavours. Easy as anything to throw together. I always make full batches of soup and freeze portions for myself so there’s always a warm snuggly meal waiting. Use up leftover bits of pumpkin and kumara/sweet potatoes to make this soup. My favourite all purpose pumpkin is the the butternut squash. But I am loving the new hybrid butterkin that has turned up in supermarkets lately. It’s a good soup pumpkin too. The flesh is super soft. Quick to roast and easy to blend.
Prep Time : 10 Minutes | Cook Time : 0 Minutes | Total Time : 10 Minutes | Difficulty : Easy
We eat a lot of homemade pizza at the Winsome Ranch. A lot. It’s usually piled high with two of our favourite things – veges and cheeses. We’re pretty big on vegetables around here. Like 10 different vegetables in the same meal big. So of course there is vege pizza with extra bonus greens in the sauce! The idea for a milder pesto had been knocking around for a bit as a way to change up our pizza game and rocket is the perfect green for the job. And as a bonus it stays green after more cooking than a basil pesto can withstand! Green pizza is now our favourite and I have been gobbling down leftover pesto on toast (made from this amazing no-knead bread) and crackers and the like.
On the weekend I’ll make a pizza base, but usually during the week I just throw toppings onto flatbreads and pop them in a very hot oven for 10 minutes. Go forth and green!
Prep Time : 5 + 15 Minutes | Cook Time : 20 Minutes | Total Time : 2 hours | Difficulty : Easy
I know, I know, two savoury recipes in a row! It’s like we’re in opposite land. I’ve spent the last two weeks on a sugar fast to give my body a healthy kick-start going into winter. I know there is no way I can cut out sugar long term but sometimes it really helps to have a little sprint to reset my body a bit to curb cravings. Making lolly cake to send to my Dad for his birthday was MURDER. But you’ll be so proud of me guys and gals – I didn’t lick a single spoon or scrape a single bowl. Mostly because I ran hot soapy water on everything ASAP so I couldn’t…
In our household we’re probably 80% vegetarian. Mostly because we love tasty tasty plants. So I got myself a copy of Yottam Ottolenghi’s Plenty. One of my favourite recipes that I will make over and over again forever are these flatbreads. I took some liberties on seasoning but the base recipe is pretty much unchanged. If you like it (and eating plants) you should add Plenty to your collection. It made me cook aubergine guys. The vegetable I thought would never taste any good at home…
Prep Time : 30 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : A Bit Fiddly
I’m all pumpkin, all the time when it gets to autumn. My favourite these days is butternut. The skin is easy to deal with, the flavour is great and the flesh isn’t watery when it’s cooked. Which is perfect for making gnocchi. Gnocchi might seem daunting and fiddly, but it just takes a little bit of practice to get used to the texture of the dough. Be patient with yourself and the pasta! Remember it’s not supposed to be perfect and uniform, it’s supposed to be rustic and delicious. Soft pillows of gnocchi, coated in creamy sauce, nestled with crunchy beans and topped with fresh herbs, parmesan and nuts? Sounds like something you are about to make and feel awesome about!
Prep Time : 45 Minutes plus rising time | Cook Time : 15 Minutes | Total Time : 4 hours | Difficulty : Moderate
I have a few of my favourite gals over for dinner and a movie whenever we can coordinate our schedules. Last time we got together I made them venison sliders using these rolls and they were a total hit! I’ve been working on this recipe for a little while and it was a sign it was finally ready. These rolls are soft and pillowy inside and golden outside and the absolute best vehicle for any burger you can imagine. Because tiny burgers are awesome. This post seems long but it’s mostly pictures…
Prep Time : 30 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Almost everything tastes better freshly made, and what’s fresher than, like, 10 minutes ago? I make these tortillas almost every week now – they are so easy and being half corn masa and half wheat flour they are the best of both worlds. Full of wonderful toasty corn flavour while still being soft and easy to handle. Using corn masa rather than ground corn flour makes a huge difference to the flavour so seek it out. Kiwi’s – if you can’t find it in your local supermarket you can get the wonderful La Boca Loca brand online. Use any colour you like, I love the blue corn because I have a thing for food that’s an unexpected colour!