Orecchiette with a delicious broccoli sauce
A rich green pasta sauce made with fresh broccoli and enriched with butter and anchovies covers these lovely ‘little ears’ of pasta or orecchiette. We’re using Giuseppe Pasta from Italy. It is made by a family passionate about pasta and who still use bronze dies, or shaped nozzles, to extrude their pasta. This gives a rougher surface so more sauce can cling to the pasta. You can remove the butter and anchovies if you want a vegan version. You can add capers and even use stock to add more body and flavour to the sauce.
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Creamy Leek and Potato Soup
For those cold days where you want a warming bowl of something but don’t have the energy to make a big meal. This takes only 40 minutes from whoa to go without a lot of fuss. Enjoy with toast, a salad, a cheese toasty, or a glass of pinot noir. We love to use the organic Dutch cream potatoes from Tumpinyeri Organic Growers at Blampied. These spuds are sensational and if you use these, you won’t need the cream to make this soup extra rich.
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Hazelnut Stuffed Baked Baby Pumpkins
Recently Jock Zonfrillo came into Blake Family Grocers and asked how to cook our beautiful little baby heirloom pumpkins. One of our staff can’t get Masterchef on her TV at home and did not know that he is one of the judges. She gave him a raft of recipes and he was so very polite. This is one of our favourites. (You can replace the butter and cheese for olive oil and dairy-free cheese for a tasty vegan version.)
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Mushroom Tart
While the change of seasons to autumn brings a flush of wild mushrooms growing in our surrounding forests, these delicious little tarts for one can be made with farmed fungus. There are a few steps to make these entrée sized tarts, but take your time and enjoy the process. It starts with the best all-round pastry made in a food processor. You can use quality frozen shortcrust pastry such as Carême but brisee pastry is so easy to make.
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Four Cheese Mac ‘n’ Cheese
Everyone’s comfort food! Here is a quick recipe for piping hot mac and cheese that is way better than anything you would find in a packet. Come into Blake Family Grocers and check out our range of local and imported cheeses. This is a great dish and an amazing crowd-pleaser.
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Spanish Potato Tortilla
A good tortilla should be rich, slightly wet, and tasting of good potatoes and quality eggs. We stock the best local Daylesford potatoes so you can’t go wrong there. Try using Honest Eggs. They are laid by chooks happily running around green paddocks locally, foraging for bugs and eating grass and grain protected by trusty Maremma flock dogs. This recipe takes a little time to perfect, but the secret is to help form the shape of the edges of the tortilla as the edges begin to cook.
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Adsum Farmhouse Jalapeño Pepper Cheese Balls
My goodness these are tasty. Tasty and zesty. Beautiful, pickled jalapeño peppers from farmers Edward and Fiona Benedict who grew them over summer at their beautiful little farm in the heart of historic Glenlyon.
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Stuffed Jalapeño Peppers with Jalapeño and Coriander Sauce
Adsum farm in Glenlyon is producing some of the best jalapeño chillies in the country. The sauce is also very good on grilled chops, chicken and forest mushrooms.
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Roast Beetroot, Honey Hazelnuts and Goat’s Curd
The beetroots from Captain’s Creek Organics are so full of colour and flavour you can grate them raw and add them to a salad. But by cooking them you help transform some of the starch into sugar making them a little sweeter and less earthy.
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Tomato and Basil Summer Pie
The perfect way to make use of the late summer, early autumn bounty of ripe tomatoes. A time when the days are still warm and the nights long, when BBQs are firing up and there are chops and steaks on the grill.
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