Recipes

Insalata Caprese

Slice the tomatoes into rounds and put them on the plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, and a little salt and pepper. Serves 4-6.

Ingredients
  • 6 ripe tomatoes, sliced, seeded, and drained
  • 125g Clevedon Valley Buffalo Mozzarella
  • Fresh basil leaves, hand-shredded (8-10 or to taste)
  • 1/4 cup olive oil, or to taste
  • Pepper and salt (to taste)

Fig and Bocconcini

Wash, dry and arrange salad leaves on two plates. Quarter figs and tear bocconcini balls in half then place them on top of the salad. Weave strips of prosciutto through salad. Top with torn mint and basil Whisk the olive oil, lemon and honey together and drizzle over the salad. season with salt an pepper and serve.
Serves 2.

Ingredients
  • 4-6 mixed figs
  • 3 buffalo bocconcini (1 tub)
  • 6 slices prosciutto
  • mixed salad leaves
  • basil and mint leaves
  • 2 tablespoons extra
  • virgin olive oil
  • 1 teaspoon honey
  • 1 tablespoon of lemon juice
  • sea salt and ground pepper

Passionfruit and Lemon Loaf

Delicious with just a dusting of icing sugar, the loaf can be tarted up with a couple additions. Drizzle with the passionfruit icing or really impress friends by layering with the lemon curd, ricotta filling and the icing – that would be my choice.

Grease and line the base and sides of a 4½ cup capacity loaf tin.

Preheat the oven to 170 degrees celsius.

Beat the butter and sugar together until light and fluffy.
Beat in the eggs one at a time until well mixed.
Sift the flour, salt and baking powder together.
Combine the lemon zest and juice, the passionfruit pulp and the banana together and add to the egg mixture along with the dry ingredients. Using a large metal spoon, gently but thoroughly fold together.
Tip into the tin and smooth the top.
Bake for 40 or until firm to the touch and the sides are pulling away from the baking paper. Cool for 20 minutes before removing from the tin. Place on a cooling rack and cool completely.
Filling: Combine the ricotta, sour cream and icing sugar in a bowl.
Icing: Combine the icing sugar, passionfruit and butter in a bowl and add enough lemon juice to make a thick, pourable icing.
To assemble: Slice the loaf in half horizontally. Spread one half with the ricotta mixture and the other half with lemon curd then sandwich together.
Spoon the icing over the loaf, letting it dribble down the sides.
The unfilled but iced loaf will keep for 3 – 4 days in an airtight container. If using the filling, keep the loaf covered in the fridge for 1-2 days. Makes 1 loaf.

Ingredients
  • 150 grams butter at room temperature
  • ¾ cup caster sugar
  • 3 eggs
  • 1¼ cups plain flour
  • pinch of salt
  • 1 teaspoon baking powder
  • finely grated zest 1 lemon
  • tablespoon lemon juice
  • ¼ cup passionfruit pulp, about 3, including the seeds
  • 1/3 cup mashed ripe banana
  • - Icing
  • 1 cup icing sugar
  • pulp and seeds 1 passionfruit
  • 1 teaspoon melted butter
  • squeeze of lemon juice
  • - Filling
  • 250 grams Clevedon Valley Buffalo ricotta
  • ¼ cup sour cream
  • 2 tablespoons icing sugar
  • ½ cup lemon curd

Summer Berry, Ricotta and Fruit Bread Toasts

No baking required this week, instead a delicious and easy suggestion from Food Editor Claire Aldous for a fabulous breakfast on Christmas day with a chilled glass of bubbles. Enjoy!

Gently combine the ricotta, zest and curd in a bowl.

Hull the berries and cut the strawberries into small wedges.

Spread each toast with ricotta and top with the berries.

Drizzle with a little passionfruit in syrup and garnish with a mint leaf. Dust with icing sugar and serve. Makes 10-12 toasts depending on the size of the loaf

Ingredients
  • 1 loaf good fruit bread, sliced and toasted
  • 200 grams Clevedon Buffalo ricotta
  • finely grated zest 1 lemon or lime
  • 1/3 - 1/2 cup lemon or lime curd
  • 1 punnet each raspberries and strawberries
  • passionfruit in syrup
  • small mint leaves
  • icing sugar

Buffalo Mozzarella & Zucchini Ribbon Salad w/ Black Olives, Herbs & Edamame

For me the key to a great salad is balance. This one is the perfect marriage of rich and indulgent buffalo mozzarella with raw zucchini, salty olives and tasty edamame beans. If you haven’t tried raw zucchini yet, you’re going to be very pleasantly surprised just how fresh and delicious it is served this way. It's just coming into season and so you'll be able to find it locally soon.The edamame beans are an unusual pairing with the other ingredients but add great texture and flavour. Dress the salad just prior to serving to keep the zucchini crisp.

4 zucchini, washed and trimmed at each end.
12 black olives, halved
1/2 cup shelled edamame beans (these are available in the freezer section of supermarkets)
150grams (approx) of buffalo bocconcini (I used Clevedon buffalo bocconcini)
small handful mint, roughly chopped
small handful parsley, roughly chopped
2 tablespoons olive oil
juice of 1/2 lemon
sea salt and cracked black pepper.

To serve: olive oil for drizzling, chilli flakes (optional) and additional herbs

Serves 4 as a side or 2 as a main