So, let's get cooking!
OBC TIP: Save the topping until you’re ready to bake! This topping can stay in the fridge or freezer until you’re ready to use! Baking from the fridge, you’ll likely need closer to 45 minutes, and if you’re cooking from frozen it will likely take close to 1.5 hours! From frozen, you’ll want to cook covered in foil for the first hour, add the topping and then finish baking uncovered for about 30 minutes!
Now, make It Your Own!
As mentioned, this is a basic recipe that allows you to get the technique of the Roux and the Mac & Cheese itself. Then, you can take this and make it your own with different short pasta shapes, add-ins, toppings and of course by selecting and combining different cheeses!
Your Feedback is Welcomed!
This is such a yummy take on serving pasta and it makes a really festive appy!
First, choose your favourite flavour of fresh store-bought ravioli. Next, add a simple panko crust, and finish it all off with a homemade (or store-bought) marinara dipping sauce for a great crunchy bite!
Then, decorate! I made a wreath, but you could really make any festive shape you wish!
Ingredients & Tools
For the ravioli:
1. Boil the ravioli on high, in small batches for 2 - 3 minutes per piece or until the pasta just starts to puff up and float to the top of the pot. Remove and place in a single layer on a cookie sheet lined with a paper towel to drain and let cool slightly.
2. Prepare your breading station in 3 medium shallow bowls.
3. To bread, carefully take each piece of Ravioli and dip it into the flour, then into the egg, and then finally into the bread crumbs. Place on a single layer on a Stone or a metal pan covered with Parchment Paper. Repeat for each Ravioli.
4. Bake at 375°F until golden brown.
For the sauce:
In a small saucepan, over medium heat, combine olive oil, garlic and (optional) chili flakes. Sizzle until you can just smell the garlic. Add 1 cup of Longos Organics Passata Sauce. Stir in italian seasoning and then turn down the heat to medium low, and simmer while the pasta is cooking.
Then, serve it up!
Create the most festive cheese & meat board together that’s perfect to impress guests, or drop off as a lovely treat for someone you love. And, don't think only tree, using this same concept you can build something like a festive wreath or even make this in the same of a dreidel!
Especially during the COVID days, many a loaves of bread were made - but there's one family recipe that I come back to time and time again - Soda Bread! This is my take or a flavour combo that we found while we were travelling to Ireland to reconnect with all my Irish fam!
I've updated this recipe with Bacon and Cheddar, but feel free to make it your own with other flavour combinations such as Green Onion & Cheese, chopped sun-dried tomato & basil, or use something as simple as a tsp of citrus zest to add a little punch of something fresh!
For this recipe you will need:
• 6 cups all-purpose flour + extra flour for dusting and griddle • 2 tbsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded cheese
• 1/4 cup bacon crumble
• 2 - 3 cups buttermilk
OBC Tip: If you don't have buttermilk, you can use either lemon juice or white vinegar and milk to create your own. Use 1 tbsp of lemon juice or vinegar to every 1 cup of milk. Let it stand for 5 minutes, and then add to your recipe!
1. In a large bowl, mix together all dry ingredients and stir.
2. Add in cheese and bacon and coat in the dry mixture.
3. Start by adding 2 cups of buttermilk. Then, if needed add in 1/4 cup at a time until you get a firm dough. Roll the dough onto a floured surface (or baking sheet if you want to help keep the kitchen just a wee bit cleaner)
4. Cut the dough into approximately 4 even portions. Pat each portion into a round and cut into quarters.
OBC Note - if you'd prefer to use a fun cookie cutter etc. here, you can roll the dough out without portioning. We do love these simple triangular farles, and for me, it reminds me of my Granny teaching me how to "Tip them up on little ends until their done too"! #nostalgic
5. Then start cooking! Pre-heat your griddle to just higher than medium, add a sprinkle of flour (but no oils etc, you want a dry pan) and then add the bread. They take about 8-10 minutes per side, depending on how hot the pan is. You're looking for them to puff up a little, and turn a nice brown colour. Then, just like I noted above, ensure you tip them up onto their edges for a few minutes each to finish the baking.
To serve, these are truly best served hot and with so much butter it's embarrassing for your friends to watch. (LoL!)
So, either eat them hot off the griddle, toast slightly just before serving in the morning, or if you're being really naughty fry it up in some bacon grease to really start your morning off right :)
Enjoy and please let me know how they turn out for you!
~Savour Your Experience!~
This dish has been a specialty of mine for years and years! The warmth and umami from the mushrooms mixed with butter, garlic & red wine match perfectly with the creamy brie. This is a show stopper for any event!
For the filling, you'll need:
• 2 cups chopped cremini, white or portobello mushrooms
• 2 shallots, finely diced
• 2 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic
• ½ cup red wine
• 1 tsp freshly chopped Rosemary (or Thyme)
To wrap, you'll need:
• 3 - 4 sheets of phyllo pastry
• 1 can cooking spray OR ½ cup melted butter
• 1 round of brie
• Optional: Chopped green onion to garnish
1. Start with the Filling!
In a medium skillet, over medium heat, melt your butter and oil together.
Add in shallots, mushrooms and rosemary. Cook for 8 - 10 minutes the shallots have sweat and gone translucent, and mushrooms have started to dry out.
Turn the heat to medium low, and add in garlic, red wine and salt & pepper to taste. . Stir mixture so everything is coated in the wine and bubbly. Allow to simmer for about 10-minutes until the wine has been absorbed and the mushroom mixture starts to bind together.
Take off heat, and set aside to cool slightly.
2. For the phyllo wrap:
Preheat oven to 375°F. Have ready your cooking spray or your melted butter and a pastry or bbq sauce brush lay one sheet of phyllo on a large dry surface. Either spray or brush that sheet until coated. Add another layer of phyllo. Repeat this process until you've used no more than 4 sheets of phyllo.
OBC TIP: Phyllo pastry loves to be cool and a bit wet so a slightly damp tea towel works perfect to put over your sheets of phyllo while you work.
3. Put it together, and bake!
In the centre of your phyllo rectangle pile your mushroom mixture. Add the entire round of brie on top. (Note, please do unwrap the brie, but you do not need to take off the rind)
Fold phyllo pieces to cover the bottom of the brie. Feel free to use your spray or butter as glue, and trim off any pieces that you feel are too big!
Flip over so you have the phyllo folds on the bottom, and a flat surface on the top.
Brush with butter, and bake for 15-18 minutes until the phyllo is golden brown.
Serve immediately with crackers or crostini.
OBC TIP: Cut a French Stick into rounds, brush lightly with Olive Oil and bake at 375°F for about 10 minutes and serve with brie!
~Savour Your Experience!~
This is a classic addition to any Fall or Winter Menu and Charcuterie Spreads! The combination of a few simple but predominant flavours really bring sweet, spicy & salty together.
To make, you'll need:
• 1 small log (140 g) of soft unripened goat's milk cheese
• ½ cup walnuts, roughly chopped
• 4 tbsp good maple syrup
• ⅛ - ¼ tsp cayenne pepper
• Salt & pepper
1. In a small frying pan over medium-low heat combine coarsely chopped walnuts, & 2 tbsp maple syrup. Start by adding ⅛ tsp cayenne, toss and taste. If you feel like you want more spice - keep adding. You do want these to be a bit hot, since you've got lovely syrup and cheese to help smooth it out, but not too hot you won't enjoy!
2. Toss for about 5 - 7 minutes on heat until the syrup bubbles slightly, and the walnuts get nice and toasted. Set aside to cool.
3. In an ovenproof baking dish place goat's milk cheese and top with candied walnuts.
4. Drizzle with remaining 2 tbsp maple syrup and bake at 350°F until the goat's milk cheese is just warmed through and starting to melt at the bottom. Serve immediately with warm, soft french stick or crackers.
OBC TIP: Make & cool the walnuts ahead of time, so when you're ready to bake all you have to do is sprinkle on the walnuts, drizzle some maple syrup and bake!
PC Pairing: This recipe would present PERFECTLY in our new Mini-Cast Iron Pans.
~Savour Your Experience!~