Supper Club: 3 recipes we’ve saved on Instagram

Tomato marscarpone pasta

 

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A post shared by Natalia Rudin (@natsnourishments)

Ingredients

• 500g passata
• 175ml dry white wine
• 1 shallot
• 4 cloves garlic
• 1 heaped tbsp mascarpone
• 50g parmesan
• 1 tin of chickpeas, drained
• Handful of chopped basil
• 1 tsp black pepper
• Salt to taste

Method

1. Fry diced shallots in olive oil for 4/5 minutes and then add the minced garlic and fry for another minute.
2. Follow this with the white wine, let it bubble for a minute and then add the passata.
3. Bring this to a gentle boil and let it simmer for 5-10 minutes and then add the mascarpone and mix this through.
4. Add the basil, parmesan and black pepper and then let it simmer for 10 minutes and then serve on pasta!

Recipe via @natsnourishments

Parmesan carrots with hot honey mayo

 

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A post shared by Mob (@mob)

Ingredients

• 4 carrots
• 1tbsp olive oil
• 1 sp paprika
• 1tsp garlic granules
• 1tsp onion granule
• 1tsp salt
• 40g grated parmesan

For the hot honey mayo:

• 2tbsp mayonnaise
• 1tbsp honey
• 1tsp chilli oil

Method

1. Heat the oven to 200°C. Peel the carrots, halve them lengthwise, then chop into smaller chunks. Transfer to a bowl, then drizzle over 1 tbsp oil. Add the paprika, garlic granules, onion granules and 1 tsp salt, then toss to combine.
2. Spread the Parmesan over a large, shallow plate. Tip the carrots on top, then coat them in the Parmesan really well. Lay the carrots, flat-side down, onto a lightly oiled baking tray. Bake in the oven for 25 mins.
3. Meanwhile, combine the mayo, honey and chilli oil in a small bowl.
4. Serve the crispy Parmesan carrots with the hot honey mayo on the side.

Recipe via @mob

Summer peach burr-chetta

 

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A post shared by Brandon Frohne (@frohneats)

Ingredients

For the Thai-inspired hot honey:

• 1 cup local honey
• 1tbsp lemongrass paste
• 1tbsp minced ginger
• 1tbsp garlic
• 1tsp Thai chilli flakes
• juice 1 lime

For the peach bruschetta:

• 2 large peaches
• drizzle of olive oil
• 1 burrata
• zest of 1 lemon
• fresh basil
• 1/4 cup toasted pine nuts
• pinch of flaky salt
• 1 garlic clove
• ciabatta bread

Method

1. Add all ingredients for the hot honey into a small pot, and cook over low heat for 10 minutes to allow the flavors to infuse.
2. Drizzle your peaches with olive oil, and place on a hot grill for 1-2 minutes until caramelized.
3. Arrange peaches on a plate with torn Burrata, and drizzle with Thai hot honey, basil, pine nuts, olive oil, and flaky salt!
4. Pile all that goodness on some garlic-rubbed ciabatta!

Recipe via @frohneats