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All recipes by Food Jams

Ingredients:

  • Herb Pita Bread
  • 250 g bread flour
  • 1 tsp instant dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 15 ml olive oil
  • 150 ml lukewarm water
  • Herb Butter
  • 40 g butter, softened
  • 2 tbsp fresh parsley, finely chopped
  • Whipped Feta
  • 200 g feta
  • 100 g cream cheese
  • 2 tbsp Greek yoghurt
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • ½ tsp freshly ground black pepper

How To Make Herb Pita Bread with Whipped Feta & Herb Butter

  1. Prepare the Dough
  2. In a large bowl, combine the bread flour, yeast, sugar and salt.
  3. Add the olive oil and lukewarm water, mixing until a soft dough forms.
  4. Knead the dough for 8–10 minutes until smooth and elastic.
  5. First Proof
  6. Cover the bowl with a clean tea towel and allow the dough to rise in a warm place for 30 minutes, or until doubled in size.
  7. Shape the Pitas
  8. Divide the dough into four equal portions.
  9. Roll each portion into a round approximately 15 cm in diameter.
  10. Second Proof
  11. Cover the rolled pitas lightly and allow them to rest for 15 minutes.
  12. Cook the Pitas
  13. Heat a dry cast-iron pan or heavy frying pan over medium-high heat.
  14. Cook each pita for 2–3 minutes per side until puffed, lightly charred and cooked through.
  15. Keep warm under a clean kitchen towel.
  16. Make the Herb Butter
  17. Mix the softened butter with the chopped parsley until evenly combined.
  18. Brush generously over the warm pitas as they come off the pan.
  19. Make the Whipped Feta
  20. Place the feta, cream cheese, Greek yoghurt, olive oil, lemon zest and black pepper into a food processor.
  21. Blend until smooth, creamy and light.
  22. Spoon into a serving bowl and drizzle with a little extra olive oil if desired.
  23. To Serve
  24. Arrange the warm herb pitas on a serving platter, brush with another layer of herb butter and serve alongside the whipped feta for dipping or spreading.
  25. Finish with fresh herbs, cracked black pepper and a drizzle of olive oil.

Ingredients:

For the Samosas

  • 4 samosa pastry sheets
  • 1 medium potato, peeled and diced
  • 1 cup indigenous sea pumpkin leaves, washed and finely chopped (substitute with spinach or kale)
  • 1 tbsp sunflower oil
  • ¼ onion, finely diced
  • 1 garlic clove, minced
  • ½ tsp of each ground cumin, ground coriander, turmeric
  • Salt and freshly ground black pepper
  • 1 tbsp chopped fresh coriander
  • Flour paste (1 tbsp flour mixed with 2 tbsp water) for sealing
  • Oil for shallow or deep frying

Mint Yoghurt

  • 1/4 cup plain Greek yoghurt
  • 2 tbsp fresh mint, finely chopped
  • 1 tsp lemon juice
  • Pinch of salt
  • Freshly ground black pepper

How To Make Indigenous Sea Pumpkin Samosas
With Fresh Mint Yoghurt

  1. Prepare the Filling
  2. Boil the diced potato until tender, then drain and lightly mash.
  3. Heat the sunflower oil in a pan and sauté the onion until soft.
  4. Add the garlic and cook for another minute.
  5. Stir in the cumin, coriander and turmeric until fragrant.
  6. Add the chopped indigenous sea pumpkin leaves and cook for 2–3 minutes until wilted.
  7. Fold in the mashed potato and fresh coriander.
  8. Season well with salt and pepper.
  9. Allow the filling to cool completely.
  10. Fold the Samosas
  11. Place a spoonful of filling onto each samosa pastry strip.
  12. Fold into neat triangles, sealing the final edge with the flour paste.
  13. Cook
  14. Deep Fry: Heat oil to 180°C and fry for 3–4 minutes until golden and crisp.
  15. Air Fry: Brush lightly with oil and cook at 190°C for 10–12 minutes, turning halfway.
  16. Bake: Bake at 200°C for 18–20 minutes until beautifully golden.
  17. Make the Mint Yoghurt
  18. Mix together the yoghurt, mint, lemon juice, salt and pepper until smooth.
  19. To Serve
  20. Serve the hot, crispy samosas alongside the chilled mint yoghurt for dipping.
  21. Finish with a few extra mint leaves and a sprinkle of fresh coriander.

Ingredients:

  • Fresh Trofie Pasta
  • 200 g “00” flour (or cake flour)
  • 80 ml warm water
  • 1 tbsp olive oil
  • Pinch of salt
  • Classic Basil Pesto
  • 2 cups fresh basil leaves
  • ¼ cup toasted pine nuts or 40 g Parmesan cheese, finely grated
  • 1 garlic clove
  • 80 ml extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 tsp fresh lemon juice (optional)
  • To Finish
  • Freshly grated Parmesan
  • Fresh basil leaves
  • Extra virgin olive oil
  • Freshly cracked black pepper

How To Make Trofie Pasta al Pesto

  1. Prepare the Pasta Dough
  2. Combine the flour and salt in a mixing bowl.
  3. Add the warm water and olive oil.
  4. Mix until a rough dough forms, then knead for 8–10 minutes until smooth and elastic.
  5. Wrap the dough and allow it to rest for 30 minutes.
  6. Shape the Trofie
  7. Divide the dough into small pieces.
  8. Roll each piece into thin ropes approximately 1 cm thick.
  9. Cut into 2 cm lengths.
  10. Using the palm of your hand, gently roll each piece across the work surface to create the traditional twisted trofie shape.
  11. Prepare the Pesto
  12. Place the basil, pine nuts, Parmesan and garlic into a food processor.
  13. Blend while slowly adding the olive oil until smooth and vibrant.
  14. Season with salt, black pepper and a squeeze of lemon juice if desired.
  15. Cook the Pasta
  16. Bring a large pot of salted water to a rolling boil.
  17. Cook the fresh trofie for 2–3 minutes until they float and are perfectly al dente.
  18. Reserve a few tablespoons of the pasta cooking water before draining.
  19. Finish the Dish
  20. Toss the hot pasta with the basil pesto.
  21. Add a splash of the reserved pasta water until the sauce lightly coats every piece of pasta.
  22. To Serve
  23. Serve immediately in warm bowls, topped with freshly grated Parmesan, torn basil leaves, cracked black pepper and a final drizzle of extra virgin olive oil.

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