Cannelloni Bean ‘Pate’ with Olives and Goats Cheese

We do love our pates, mashes, purées… just condiments all together. They always and we mean always, lift any meal giving it more life, flavour, and character

Try this simple pate-ish’ recipe. It is truely brilliant


Ingredients:

– 1 can of organic cannelloni beans

– Around 6 pitted green and black olives (roughly chopped up)

– 2 cubes of Meredith’s goats cheese

– 1 pinch of himalayan salt

– 1 pinch of pepper

– 1.5 tablespoons of extra virgin olive oil

– 1 teaspoon of ground cumin


Method:

This is a really simple ‘pate’ that will take you literally 5 minutes! All you need is a food processor at hand and the ingredients listed above

Firstly, you have to drain the cannelloni beans ensuring you get rid of most of the liquid. Then simply place the beans in the food processor, along with the goats cheese, chopped up olives, spices and olive oil

Turn on the food processor until you can see that the ingredients are nicely mixed together. We believe its best when the olives are still in ‘chucks’ throughout the paste, giving it a bit more of a ‘crunch’

Have a sneaky taste, if you believe it’s too dry then add a little more olive oil or a dash of water

And voila, that is all you have to do! Serve as a dip, or dollop onto a salad, or spread onto a freshly baked moist ‘melt in your mouth’ loaf

Enjoy Lovelies

 

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Creamy Pesto

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So, for our dad’s birthday we decided to have a relaxed night and cook him dinner at home. The menu was decided the day before – oven baked atlantic salmon on a bed of fresh spinach, roasted vegetables and blistered tomatoes. To us – this sounded wonderful. Not sure if many of you are aware, but atlantic salmon is by far our most favourite meal.

Anyway, a few wines into the night, we decided to start on dinner. Everything was going well until Mel asked ‘Sarah, what do we do about a sauce…?’.

The thing is, we never add sauces or condiments to our meals when cooking for just the two of us. We’re not saying we like plain food (…ew), we consider our cooking more along the lines of gourmet. We live by the philosophy that simply food, in it’s purest form – is the best. You know, herbs and veggies from your garden, good quality cheese, plump olives, heaps of good quality fats, home baked bread – you get the picture.

Also, due to our Italian background (thanks mum), we probably cook with a bit of mediterannean influence. Lots of olive oil , fresh herbs and red wine. Despite these lovely flavours, we never add ‘sauces’. If you appreciate the versatility of olive oil, you’ll understand this.

Back on track…as we were cooking for our food loving father, we thought a sauce would be more than ideal. SO in a frenzy amidst our food prep, we rushed to the herb garden and picked some beauties to make a lovely pesto. By the way, we cooked a dinner for four after three glasses of red. Go us..

This creamy pesto is full of life and love.

Just the way italians like it.

Ingredients 

– Half a cup of basil leaves

– Three twigs of rosemary (about a quarter of a cup)

– Thyme leaves (we just added a few as we were short for time and the leaves take a while to pick from the stem. If you have your own herb garden you’ll understand – terrible we know)

– Two cups of spinach leaves

– A third of a cup of walnuts (macadamia nuts would also work)

– A quarter of a cup of goats cheese

– A pinch of himalayan salt (do not use table salt! Table salt os very bad for you, we will be blogging about this shortly)

– Pepper to taste

– A quarter of a cup of extra virgin olive oil

– A quarter of a cup of water

Method

Look it would be great if we could post some long description as to how to actually make this marvellous spread in an attempt to make it look sophisticated and complicated but it really is too simply…Literally chuck all the ingredients into a food processor. If you don’t have a food processor on hand, a blender will work perfectly.

Serve this spread as desired. We loved it on our fish, but it would go lovely on a piece of freshly baked bread.

Done and Dusted.

M + S xx