Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

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
until needed.

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
cool slightly.

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.