Roast Veggie Pasta

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This delicious pasta can easily be popped into a container and taken to work! While there is no meat included in this version, you can, add your choice of meat (or tofu as desired).

Ingredients

1 red capsicum cut into bite sized pieces

1 yellow capsicum cut into bite sized pieces

2 carrots cut into bite sized pieces

1/2 small pumpkin cut into bite sized pieces

1 small-medium sized eggplant cut into bite sized pieces

2 zucchini’s cut into bite sized pieces

125g mushrooms finely diced

1 red onion finely diced

2 tablespoons of olive oil

400g spelt fettuccine (or pasta of choice)

1/2 cup of flat leaf parsley, roughly chopped

1/2 cup of basil leaves

125g Ricotta

2 Tablespoons Celtic Sea Salt (I just used salt)

Lemon, cut into quarters

Salt and Pepper, to taste (for vegetables)

Method

1. Pre-heat oven to 200 degrees Celsius fan forced

2. Place the bite-sized veggie chunks, mushrooms 🍄 and onion 🧅 into a large bowl, drizzle over 1 tablespoon of olive oil, salt and pepper. Toss to combine.

3. Arrange the vegetables 🌶 , ensuring everything is evenly coated in the olive oil in a roasting tray and place in the oven, roasting for 30 minutes or until tender on the inside and golden on the outside. Turn the vegetables 🍅 every 15 minutes or so until all sides become golden.

4. Meanwhile, boil approximately 3-4L of water in a pot. When water is at a rolling boil, add 2 tablespoons of Himalayan Salt 🧂 and pasta.

5. Bring back to the boil and cook pasta 🍝 for approximately 11-15 minutes or until al dente. Once pasta 🍝 is cooked, drain and rinse.

6. Once pasta and vegetables are cooked, add all to a large bowl with herbs 🌿 , ricotta and toss to combine.

7. You can also Serve with a wedge of lemon 🍋

I added cheese to the pasta to add a bit of flavour! It was delicious!

Bon Appetite!

Healthy start to the week…..

Emmalisa

Victoria Sponge



I have found a recipe that is perfect for that delightful afternoon high tea, or a morning tea with your coffee.

This looks like a recipe that is English and traditional and to have for many years to come! And I will be keeping this aside for when I need that perfect recipe for a dessert! 

Victoria Sponge

Serves 8

Ingredients:
For the cake
175g butter,softened

175g caster sugar

175g self-raising, gluten free flour

3 large eggs

75ml milk 

Few drops of vanilla extract

Filling

150ml whipping cream, lightly whipped

3-4tbsp strawberry or raspberry jam

2x20cm (8 inches) round sandwich tins, buttered and bases lined

1. Preheat the oven to 190•c/gas mark 5

2. Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins.

3. Bake for 20-25 mins, until sponges have risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for 5 mins, then transfer to a wire rack until they are completely cool.

4. Fill with the cream and jam, and then dredge the top with caster sugar before serving.

TIP

*The unfurled sponges can be frozen for up to a month. Allow to defrost before filling with cream and jam.

❤️🌹❤️ 

Just a simple recipe to share until I have a NEW product to review coming up!!!

Exquisite Emmalisa 

Regal Royal Albert


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For those that know me, I am a Royal Albert addict. I own the set of “Old Country Roses” and it is my favourite collection. I collect teacups and saucers, and am a “high tea” lover!!

If you go to my soup recipe, in Winter Warmer, there are a few recipes you can find on the Tea Time website. I am definitely trying the SCONES!!!! and want to take photos of while doing it, and will probably set up a little high tea, and share with you what I do. I am excited!!! But I need to start somewhere!!! I can’t bring out the china because it is all in storage in Melbourne, and I will probably be moving again some time soon!

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I am loving the Miranda Kerr Collection, it is pretty and feminine, and I adore the teapot!

Just like the Royal Albert website says!! Tea tastes better when served from a fine bone china teapot. The teapot is ONLY $99.95.

I can’t wait for the day I attend a “British Tea Party”. They are so fine, and up there! hehe

Go to Tea Fit for a Queen for a look at a trio of pretty tea sandwiches, and what recipes they are using for the celebration of the Queen. I absolutely love this article, and love the look of Coronation Chicken Sandwiches, and am going to try the recipe some time soon. I can’t wait to try the Royal Wedding Tea!!!! oooooo!!! It is found on the Capital Teas website.

Here is a recipe for Coronation Chicken Sandwiches if you can’t get onto the Tea Time Website.

Ingredients
  1. 1 tablespoon salted butter
  2. 1 cup chopped yellow onion
  3. 6 tablespoons Major Grey’s chutney*
  4. ¼ cup tomato puree
  5. ¼ cup water
  6. 2 tablespoons red wine vinegar
  7. 2 tablespoons curry powder
  8. 1 tablespoon fresh lemon juice
  9. ½ teaspoon salt
  10. ¼ teaspoon ground black pepper
  11. 1 bay leaf
  12. ½ cup mayonnaise
  13. 3 cups finely chopped roast chicken
  14. ½ cup chopped toasted slivered almonds
  15. 3 tablespoons finely chopped dried apricots
  16. 2 tablespoons finely chopped green onion (green tops only)
  17. 2 tablespoons finely chopped parsley
  18. 2 tablespoons dried currants
  19. 12 slices potato bread
Instructions
  1. In a large sauté pan, melt butter over medium heat. Add onion, and cook, stirring occasionally, until onion is tender and translucent, 5 to 7 minutes. Add chutney, tomato puree, water, vinegar, curry powder, lemon juice, salt, pepper, and bay leaf, stirring to combine. Bring to a simmer. Simmer, stirring occasionally, until sauce is thick (like ketchup), 8 to 10 minutes. Pour sauce into a large bowl, and let cool completely.
  2. Remove bay leaf from sauce, and discard. Add mayonnaise to cooled sauce, stirring to combine. Add chicken, almonds, apricots, green onion, parsley, and currants, stirring to blend.
  3. Spread a thick layer of chicken salad onto a bread slice. Top with another bread slice. Repeat with remaining chicken salad and bread slices.
  4. Using a serrated bread knife, trim crusts from sandwiches, creating squares. (Discard crusts.) Cut sandwiches diagonally into quarters, creating 4 triangles.

 

RegalBritishTea-3savories4recipes

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Here is the Lady Carlisle set. It is a favourite and I absolutely love it. It reminds me of my Mum. I think it is her favourite. In our Melbourne house we had a dining room filled with china, and it was my favourite room of the house. It was very pretty, and I can’t wait for the day I settle in my own home, and decorate my own house with china and such! There is a Lady Carlisle tea set sale on the Royal Albert website.

One of my favourite TV Shows is Antiques Roadshow, and I have a LOVE for old antiquities, and anything that is ancient. The history and the era…. I just love it. Well, the 19th century days. I love hearing about antiques on the show and learning all about them!

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Anyways, it is nice to share a recipe, and my love for Royal Albert!!! Lucky I am NOT living in a major city because I would be found buying collection after collection in the department stores!!!

What is your favourite Royal Albert set?

Do you like collecting china or antiques?

Exquisite Emmalisa

Winter Warmer


Now that we are in the Season of Winter in June it is time to bring out winter recipes for the kitchen! 

Here is an easy soup recipe that I got from the Tea Time Magazine of the July/August 2015, Volume 12, Issue 4.

Tarragon-Cantaloupe Soup

Yield: 6(1/2 cup) servings

Preparation: 15 minutes
Ingredients:

4 cups cubed cantaloupe 

1/3 cup fresh orange juice

3 tablespoons fresh lime juice

3 tablespoons chopped fresh tarragon

Garnish: Crete Fraiche, tarragon sprigs

In the container of a blender, combine cantaloupe, orange juice, lime juice and chopped tarragon. Process at high speed until very smooth. Transfer soup to a covered container, and refrigerate until cold, approximately 4 hours.

Just before serving, whisk soup and divide among individual bowls.

Garnish each with a dollop of crime Fraiche and a sprig of tarragon, if desired.



Next time I do a recipe I would love to actually make it and take photos while doing it. I got the idea from a friend and am super excited to do another recipe for the blog!

Now I can CREATE a RECIPE category, so you can flip through, for when I post new ones!!!

Eeeeee I’m so excited!!!!! Already can’t wait for whatever the next recipe shall be!

If you click on the highlighted area of Tea Time Magazine, it will take you to their website and you can learn how to make Peachy Blue Cheese Scones! Or Ham Mousse Tea Sandwiches, perfect for any afternoon tea.


Don’t forget to visit the Downton Abbey section! Where they tell you all about Lady Carnavon and the real people of Highclere Castle. I hope you enjoy the website, there is a lot to explore!!!!! 

❤️

Exquisite Emmalisa