Bringing homestyle dishes with plenty of punch to a plate near you!

It's been a busy few months here in Cassie's Kitchen, I have hosted 2 large events and I am about to hold my 2nd official supper club. I've built and launched a website cassies.kitchen also been spending a lot of time talking about my future plans with new faces and developing my technique, whilst experimenting with new flavour combinations.

With friends from home visiting and family on the mind, I've scheduled in a few calls back to Australia to chat with my Nonna this month to pick her brain on a few of her traditional dishes, and working out a few way that I can make them my own.

Since artichoke season started, I have been busy making a tasty paste featuring these delicious and flavoursome vegetables with roasted cherry tomatoes. As a home style cook who scrutinises her own cooking's every detail. This paste is delicious and since I first made it, I have now made it more than 5 times and it's featured in at least 20 different dishes. I'm actually loving it so much it will feature as the main sauce of the my vermicelli pasta that features white wine in the dough this Friday at the Supper Club.

One of the biggest challenges I have set myself this February was to increase my vegetarian and vegan repertoire. Only last week I delivered a number of canapes that were vegan inspired for a catering job at London Bridge. One of those included making a spinach flat bread with an artichoke and roasted cherry tomato paste, served with asparagus and fresh lemon juice. The flavours were sensational and very well received by the client and the colleagues at work who gobbled them up.


If you are interested in attending the supper club this Friday, make sure to book your tickets through.

Getting down to spinach I mean business.

Recipe: Spinach Bread

You will need
500g Chop fresh baby spinach down
3/4 cup of milk ( use almond milk if your making a vegan alternative
1 teaspoon of sea salt
3 cups of plain flour + 1 cup for surface dusting/ hands
Olive oil ( for frying)

Juzzha aka Hand Mixer

Equipment
Rolling pin  or a round bottle)
Hand mixer also know as a "Juzzah" to my mum.
Sauce pan
Frying pan
Tongs
Paper Towels
Cling film

How you do it
Stage 1
Heat the milk so it's warm to touch in a sauce pan over the stove
Chop up the spinach so it's fairly small
Add the milk to the spinach and use a Juzzha* to turn the milk into a green liquid

Stage 2
On a clean bench make a well with the flour, and slowly pour in the milk.
Gently fold the flour into the milk, making sure not to let the walls fall as you go.
Once mixed together knead the dough lightly with the palm of your hand.
If the dough is sticky, rub your hands in flour and sprinkle some flour lightly on the dough.

Stage 3
Let the dough rest for 30 -40 minutes wrapped tightly in cling film so it is no exposed to the air.

Stage 4
Once the dough is well rested, roll into  balls and then using the rolling pin make large pancake sized flat bread. Roll to your desired thickness, I suggest 5mm.

Stage 5
Using olive oil very lightly and  a frying pan, once the oil starts to spit, gently drop in your spinach bread, you will see parts start to turn golden and the bread will start to bubble, once this occurs flip the bread over until the same look develops on the other side.

I find it best to place the cooked bread onto paper towelling while it cools.
Once cool, fill up with all the yummy things you can think of, I suggest basil pesto, fresh capsicum and goats cheese or ricotta with cracked pepper.


So I know the word that doesn't really exist, but say hypothetically you were asked to replicate the sounds of a hand mixer. I'm sure  "juzzh" would be fairly accurate and if not, It's my mum's word and it's stuck with me.

If you are interested in securing tickets to the supper club or are yet to connect on social media make sure you use the links below.

Have a great night foodie lovers
Cass x

Website : www.cassies.kitchen
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