ribbons

Southwestern seasonings make this quick side salad a great complement to summer's grilled foods.

Carrot and Zucchini Ribbons

lime juice

vegetable oil

chipotle chile powder

salt

pepper

carrots

zucchini

c. fresh cilantro leaves

Here's what you need: fresh basil, pine nuts, vegetarian parmesan cheese, garlic, olive oil, ricotta cheese, salt, pepper, medium zucchinis, medium yellow squashes, large carrots, large eggplant, butter, puff pastry, rice, dried oregano

Rainbow Veggie And Pesto Tart Recipe by Tasty

basil

pine nuts

vegetarian parmesan cheese

garlic

olive oil, divided

ricotta cheese

salt,

pepper,

zucchinis

yellow squashes

eggplant

butter

puff pastry, thawed

rice, uncooked

oregano

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Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.

Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.

Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.

Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.

Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.

Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.

Parbake the crust for about 15 minutes, until the puff pastry starts to cook.

Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).

Spread the ricotta pesto mixture evenly on the bottom of the tart.

Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.

Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.

Bake for 35-40 minutes, until the veggies are tender.

https://vid.tasty.co/output/99508/landscape_480/1529598554

These festive vanilla cookies make a beautiful edible Christmas tree decoration. Or, you could pack them into boxes to give as end-of-term gifts for teachers and friends.

Christmas cookies

icing sugar, sieved

tsp vanilla extract

butter,

plain flour, sieved

edible food colouring, optional

edible gold and silver balls

approx 2m thin ribbon cut into 10cm lengths

Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.

Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.

Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Festive fruit & nut cake

light muscovado sugar

eggs

plain flour

ground almond

ginger

cinnamon

luxury mixed fruit

tbsp dark rum

white marzipan

almonds

Brazil nuts and flaked almonds

whole glacé cherries

golden syrup

metre of wide ribbon

Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.

Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.

While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.

Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)

To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Slow-cooked lamb with tomato and pappardelle

Strong flour

Free-range eggs

Salt

Semolina

kg Lamb shoulder, bone

Chopped tomatoes, 400 grams

250 ml Jus, warmed, see note below

Place flour, eggs and salt into a food processor and blend until a firm dough starts to come together.

Turn dough out on to a clean bench top and knead together until smooth. Cover dough in plastic wrap and rest in the fridge for 30 minutes.

Remove dough from fridge, unwrap and cut dough into 6 pieces. Flatten dough pieces with fingers and fold in half. Flatten and fold again.

Flatten dough a final time to 4-5mm thick and pass each piece through a pasta sheet roller on the widest setting.

Fold dough in half and pass through roller again on the same setting. Adjust roller setting to 1 and pass each piece though in the same way.

Continue to pass dough sheets through roller, adjusting setting after each run. Once dough has passed through setting 7, place each sheet on to a lightly semolina-floured bench.

Lightly dust pasta with a little more semolina flour then fold each sheet in half, then half again, lengthways.

Cut folded pasta into 2cm strips, horizontally and then toss gently on the bench to separate pasta ribbons.

Toss ribbons in remaining semolina flour to prevent from sticking and place on to a baking paper-lined tray. Wrap in plastic wrap and store until ready to use.

Fresh pasta is best cooked and eaten on the same day.

Heat oven to 150C. Place lamb into a roasting dish with tomatoes and 1 cup of water. Cover and seal tightly with aluminium foil.

Place into the oven and cook for 2-3 hours or until lamb is extremely tender and falling off the bone.

Remove lamb from the oven and allow to cool before picking meat from the shoulder and discarding any bones and fat, reserving tomatoes along with the lamb.

Place lamb and tomato into a large heavy-based frying pan with 200ml of the jus and return to oven, basting occasionally until lamb is well-glazed and jus is thick and glossy.

Remove lamb from the oven and keep warm. Fill a large pot with boiling water and place over a high heat. Add a good pinch of salt then add pappardelle.

Cook pasta for 2 minutes before draining well. Place into a large bowl, add lamb and tomato, and toss together.

Divide between 4 large bowls and finish with a drizzle of remaining jus.

Top 5 ribbons recipes from across the web

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Top Tags

Carrot and Zucchini Ribbons

Rainbow Veggie And Pesto Tart Recip...

Christmas cookies

Festive fruit & nut cake

Slow-cooked lamb with tomato and pa...

Top 5 ribbons recipes from across the web

The most viewed ribbons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot and Zucchini Ribbons

Rainbow Veggie And Pesto Tart Recip...

Christmas cookies

Festive fruit & nut cake

Slow-cooked lamb with tomato and pa...

The most viewed ribbons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine