Recipe of the Month

Recipe of the Month: Cauliflower Soup with Hazelnut and Sage Butter

Winter is still hanging around… here is a winter warmer to keep you cosy!

Butter
Olive oil
1 large leek, white part only, roughly chopped
3 cloves garlic, roughly chopped
750g cauliflower, cut into florets
Sea salt
100g double or thickened cream
HAZELNUT SAGE BUTTER
50g (truffle) butter
50g hazelnuts, roughy chopped
10 or so sage leaves

1. In a large, heavy-based pot, heat a knob of butter and lug of oil. Add the leek and garlic and cook until softened (5-7 minutes).

2. Add the cauliflower florets and pour over boiling water to barely just cover the cauliflower. Some prefer to use stock, however I think it overpowers the soup too much so I just use the water and season with sea salt to taste.

3. Cook over a medium heat until cauliflower is softened and liquid has reduced a little (20-30 minutes). Blitz in a food processor or with a hand blender until smooth. Add the cream and stir through. If the soup is too thick, add a little extra cream. If too thin, return to heat and reduce until soup is desired consistency.

4. Just before serving, prepare the hazelnut and sage butter. Place all ingredients in a small saucepan and heat over a low heat until butter is foaming and sage begins to turn crispy.

5. Serve soup in bowls, topped with the hazelnut sage butter and if using, the extra roasted cauliflower and shavings of fresh truffle.

Source | Julia Ostro

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Recipe of the Month

Recipe of the Month – January

This month were loving guacamole! How about this summery guacamole combination…

Watermelon Feta Guacamole

3 large ripe avocados
1/3 cup chopped fresh cilantro
1/4 cup chopped red onion
1 small jalapeño pepper, seeded and finely chopped
2 tablespoons fresh lime juice
1/3 cup crumbled feta cheese
1 cup diced watermelon
Coarse salt and freshly ground pepper, to taste
Tortilla chips, for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Smash avocado with a fork until desired consistency.

Add the cilantro, red onion, jalapeño, lime juice, feta cheese, watermelon, salt, and pepper to the bowl. Stir to combine. Serve immediately with tortilla chips.

Source | Two Peas & Their Pod

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Featured Client

Featured Client – Capital Region Farmers Market

Late last year we designed the Canberra Capital Region Farmers Market recipe book. As part of their tenth birthday celebrations the recipe book was released.

The book is all about sharing the stories and recipes of the people and produce who make the Markets. There are plenty of delicious recipes for starters, soups, salads, sides, mains, cakes, biscuits, desserts and more.

Fresh, local food ideas – we love that!

The book design feautred custom illustrations, a clean layout and beautiful photography that resulted in a polished and professional publication.

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