Family Food and Feelings
This is a fabulous book – it is a book where you can feel the joy the inspired the food on these pages.
In the next few weeks I will be sharing with you a sample of the goodies these pages hold, starting with Summer Vibes Lasagne.
‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’
“Sometimes I get a little over-enthusiastic at the fruit and veg store, and by the end of the week I’m left with a fridge full of stuff I’m not quite sure what to do with. Pumpkins are the main culprit in our house – I’m always wooed by their reasonable price per kilo. And there’s ALWAYS a sad half-empty bag of peas lurking in the back of the freezer. This is an excellent way to turn those fridge/freezer nuisances into a tasty meal.” p24
200 g (1 1/3 cups) fresh or frozen peas
500 g (2 cups) fresh ricotta, well drained
200 g (2 cups) finely grated parmesan
large handful of basil leaves, roughly torn
finely grated zest and juice of 1 lemon
1 teaspoon dried chilli flakes
salt and pepper
½ butternut pumpkin, seeds removed, halved and peeled
2 tablespoons honey
2 tablespoons extra-virgin olive oil
8 baby zucchini (a mix of green and yellow is prettiest)
1 tablespoon apple cider vinegar
Preheat the oven to 200°C (fan-forced).
Blanch the peas in a saucepan of salted boiling water for 1–2 minutes or until just tender. Drain.
Place the ricotta, parmesan, peas, basil, lemon zest and
chilli flakes in a food processor and blitz to roughly combine.
Season with salt and pepper, then cover and pop in the fridge
Using a mandoline (be careful!) or a very sharp knife, thinly
slice the pumpkin into 3–5 mm thick slices.
Combine 1 tablespoon of honey and 1 tablespoon of olive
oil in a bowl.
Place a single layer of pumpkin in the bottom of a 22 cm
square (or similar) baking dish and drizzle with about one third
of the honey mixture. Spread with one-third of the ricotta
mixture. Repeat this process twice more, finishing with a layer
of the ricotta mixture.
Bake for 35 minutes or until the top is golden. Set aside to
While the lasagne is cooking, thinly slice the zucchini with a mandoline or sharp knife into 3–5 mm thick ribbons. In a small bowl, mix together the vinegar, lemon juice and remaining honey and oil.
Top the lasagne with the zucchini, drizzle with the honey dressing and serve.
This sounds really good, Carol! And just from this one recipe, I’m getting the feeling these recipes use basic ingredients that one can easily get – always a plus for me. I look forward to more of what the book has to offer.
A great summer recipe (it’s approaching summer here) and it will be zucchini season – this is a great fresh approach for using that inevitable glut of zucchini.
Sounds delicious Carol!
and looks so fresh and colourful too