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✨ NEW Recipe! ✨ Roast Pumpkin, Spinach & Three Cheese Lasagne (+ dairy free options) 🤗👌🏻 for this I’ve used @barillaaus lasagne sheets as they don’t require pre-cooking & taste delicious! 👌🏻 This recipe serves 8-10 & can also be frozen for future meals. Here’s the recipe below… Enjoy! x 🤗 #gatherandfeast #barillaaus #basponsor #mastersofpasta
2 packets of @barillaaus lasagne sheets
2kg of butternut or jap pumpkin (kaboocha squash), peeled & chopped into rough slices (it will be about 1.7kg once peeled & deseeded)
4 tbs smokey paprika
5 cloves garlic, peeled & finely chopped or crushed
400g baby spinach
2 tbs apple cider vinegar
Extra virgin olive oil
1 bunch chives, finely chopped
1 small bunch fresh sage
4 tbs fresh thyme, leaves removed
1-2 sprigs fresh rosemary, leaves removed & finely chopped
1 kg fresh ricotta (for a dairy-free option use cannellini/butter beans crushed with a fork)
150g parmesan, finely grated (for dairy free use about 3/4 cup nutritional yeast)
250g buffalo mozzarella or good quality fresh & milk mozzarella (for dairy free use a vegan mozzarella or leave out)
Pre-heat your oven to 180C / 350F.
Place the sliced pumpkin on two paper lined baking trays, drizzle with olive oil and sprinkle over 2 tbs of the smokey paprika, 2 tbs of the thyme leaves, and a sprinkle of sea salt.
Bake the pumpkin for 45 minutes.
Once cooked, remove from the oven and place the pumpkin into a medium sized bowl.
Add the extra 2 tbs smokey paprika, rosemary, and salt to taste.
Mix together lightly leaving chunks of pumpkin in he mix, set aside.
In a large bowl, add the fresh baby spinach with a tbs of olive oil, the chives, garlic, the apple cider vinegar, and a pinch of sea salt.
Mix the spinach mixture together with your hands, massaging the ingredients together, set aside.
In a medium mixing bowl, add the ricotta (or cannellini beans), 100g of the parmesan (or 1/2 cup nutritional yeast), 2 tbs thyme leaves, a pinch of chili flakes and sea salt.
TO ASSEMBLE... see the comment below for the rest of the recipe... (insta won’t let me fit it all in 😬)...
Ingredients!! for a NEW recipe coming tomorrow!! 🤗✨ can you guess what it might be?! just finalising the recipe, can’t wait to share it with you! ash ✌🏻x #gatherandfeast
veggie loaded pasta!! 🤗🥦 zucchini, broccoli, kale & spinach, with lots of garlic, chili, lemon zest & extra virgin olive oil👌🏻 and it all comes together in about 15-20 minutes! quick + delicious! 🙌🏻 if you're interested I've included the rough recipe below...
4 cloves garlic, crushed or finely chopped (more or less depending on your taste - I like a lot so sometimes add more)
A generous pinch of chili flakes
Extra virgin olive oil
2 zucchini, sliced in half lengthways and then thinly sliced into half rounds
1 head of broccoli, roughly chopped
3 cups roughly chopped Tuscan kale or baby spinach (or a mix of both)
Zest of one lemon
190g pasta (I’ve used rigatoni)
Cook the pasta as per packet instructions.
While the pasta is cooking, in a large saucepan add about 1 tbs olive oil, the garlic and chili, and sauté for 1-2 minutes.
Add the broccoli, kale and spinach and sauté on medium heat until the veggies are bright green.
Add the thinly sliced zucchini and sauté for a further minute or two (the veggies will still be nice and crisp - if you like them softer keep cooking for a little while longer).
Once the pasta is cooked drain and then add to the pan of cooked veggies.
Add the lemon zest, sea salt to taste, and a generous drizzle of olive oil.
If you like/want cheese - top with a little finely grated parmigiano reggiano or pecorino (Mike also likes a little goats cheese) 👌🏻
Serve + enjoy! (This recipe serves 2-3 people) Ash ✌🏻x #gatherandfeast
🥕NEW RECIPE🥕 as promised, my gluten + dairy free Spiced Carrot Cake Loaf ✨ -- recipe below👇🏻 -- I’ve topped mine with coconut yoghurt, ribboned carrots, crushed walnuts, pumpkin seeds, rosemary, + a generous drizzle of honey 🤗 Let me know how you go or if you have any questions 😘 Enjoy! Ash x
100ml extra virgin olive oil
3 large eggs
1 1/2 cups coconut sugar (or raw / brown sugar)
2 cups almond meal (or freshly ground almonds in a food processor)
1/2 cup buckwheat flour (or another flour of your choice - plain, spelt, or whole meal - if not worried about gluten)
1 tsp baking powder
1 tbs cinnamon
1 tsp all spice
1/2 tsp sea salt
1/2 tsp bi carb soda (baking soda)
1 tsp apple cider vinegar
2 1/2 cups grated carrot (about 3 carrots)
3/4 cup walnuts, roughly chopped
1/3 cup almond milk (or milk of your choice)
Pre-heat oven to 180C / 350F and line a loaf tin (23cm x 13cm / 9 inches x 5 1/2 inches) with baking paper, set aside.
In a large mixing bowl whisk the olive oil, eggs, and sugar until well combined.
Add the rest of the ingredients and fold together to combine.
Pour the mixture into the pre-prepared tin and bake in the oven for 1 hour.
Once cooked remove from the oven and allow to cool before turning the loaf out.
You can serve this loaf warm, fresh from the oven, or allow to cool completely in the fridge overnight.
Top with a thick layer of coconut yoghurt (I’ve used @coyo_is_coconuts as it has a delicious thick texture) or super thick natural yogurt or mascarpone.
Top with carrot ribbons, walnuts, pepitas, fresh rosemary sprigs, and a generous drizzle of honey or pure maple.
Enjoy! ✌🏻x #gatherandfeast
spiced carrot cake loaf with a drizzle of honey🥕🙌🏻✨🤗⚡️ this loaf is gluten + dairy free & deliciously dense! -- i’ve topped mine with coconut yoghurt, ribboned carrots, crushed walnuts, pumpkin seeds, rosemary, + a generous drizzle of honey 🤗 you could also serve it plain - sliced with a dollop of yoghurt + a drizzle of honey or maple👌🏻 I have one more test to do today before I share the recipe with you guys tomorrow 🙌🏻 ash x #gatherandfeast
vegan chocolate chunk cookies - fresh from the oven last night 🍪😍 these guys are vegan with a delicious buttery shortbread taste + texture - yum! 🤗 and the ingredients list sounds very similar to bliss balls but instead made into cookies... guys, they are pretty much breakfast! 😂 recipe still needs testing before it's perfected but if you are keen to try these asap I've included the rough recipe below✌🏻
2 cups roasted almonds
1 cup shredded or flaked coconut
1 cup rolled oats
1/3 cup coconut oil, melted
1/3 cup pure maple syrup
1/2 tsp bi carb soda / baking soda
1/2 tsp sea salt
1 1/2 cups dark chocolate chunks
Pre-heat your oven to 180C (350F).
Blend almonds, coconut and oats in a food processor until fine* (resembling almond meal) (*if you don’t have a food processor you could use 3 cups almond meal or a mix of almond meal and desiccated coconut instead of the almonds, oats and coconut).
Add the coconut oil, maple, baking soda, sea salt and chocolate chips, stir to combine.
Place roughly two tablespoonfuls of the mixture onto paper lined trays slightly flattening with your hands.
Bake for 15 minutes.
Remove from the oven to cool.
These cookies must be cooled completely before eating or they will crumble into a mess. I popped mine into the fridge overnight and they were perfect 👌🏻
Enjoy! Ash ✌🏻x #gatherandfeast
If you’ve been following me for a while now you all know that I LOVE gelato!! 😍🤗 So I was super excited when I heard that @talenti is now available in Australia! 🙌🏻 Vanilla bean (Mike's favourite), raspberry (SO delicious!), choc mint & coconut are my flavours of choice at the moment 👌🏻🍦 If you too are a gelato lover here is Talenti’s Store Locator to find a stockist near you: https://www.talenti.com.au/store-finder ✨ #gatherandfeast #Talenti #TalentiAustralia #ClearlyTalenti #sp_talenti
veggie packed rainbow lasagne!! ✨🤗 (RECIPE link in bio)
this week i’ve been testing a NEW veggie lasagne recipe and it’s looking + tasting good! a little simpler than the extravagant lasagne recipe featured above 😬 I can’t wait to share it with you! Also, i’d love to know your favourite lasagne ingredients - it may just sway my recipe testing process!! 😉
hope everyone is having a lovely day! i’m currently fighting off a cold so back to the ginger + lemon tea for me✌🏻❤️ #gatherandfeast
colourful salad bowls for lunch 🤗👌🏻 thinly sliced kale massaged (I couldn’t think of another word to use! 😂) with olive oil and apple cider vinegar, topped with the best cashew garlic sauce (I’ve added the recipe below), red cabbage, sliced avocado, smoked tofu, boiled egg, red onion with lots of fresh parsley, and a dollop of beetroot hummus. YUM!
for the cashew garlic sauce...
blend 1/3 cup cashews with 1 cup water, 1 small clove garlic, and salt and pepper to taste.
blend until really smooth.
drizzle over salads or roast veggies.
stores well in the fridge for a few days in an airtight jar or container.
enjoy! ash ✌🏻x #gatherandfeast
All the fruits in one bowl!! 🍓🍊🍇🍑🍋 + an excuse to create a fun scene 🤗☺️ Strawberry & orange smoothie topped with fresh persimmon, strawberries, grapefruit, pomegranate, coconut & rose -- For the smoothie you’ll need...
2 frozen bananas
1 cup frozen strawberries
Zest of an orange
1 1/2 cups almond milk
1/2 tsp vanilla •
Blend and serve in a glass (what I usually do when I’m not creating fun/extravagant scenes 😉) or pour into a bowl, then top with your favourite 1, 2 or 10 toppings! 🙌🏻 Enjoy! Ash✌🏻x #gatherandfeast
crunchy smashed potatoes sprinkled with crispy sage, oregano & rosemary 🍃👌🏻 BEST when served + eaten straight from the tray 🤗 YUM!! recipe coming soon!✌🏻x #gatherandfeast
banana, chocolate + peanut butter smoothie bowls for the weekend! 🤗🙌🏻 for the smoothie you’ll need...
INGREDIENTS (serves 2)
3 frozen bananas
2 tbs peanut butter
1 tbs cacao powder
2 - 3 cups almond milk
1 tsp vanilla (optional)
*you could also add some vanilla protein or maca powder
Blend the ingredients together in a blender or NutriBullet, pour into glasses and enjoy! Or as I’ve done, pour into bowls and top with cacao granola, cacao nibs, peanut butter and a little bee pollen. Enjoy! ✌🏻ash x #gatherandfeast