Name: Beetroot-top ravioli with fennel and burnt butter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: For the pasta: ,flour 400g,salt ½t,free-range egg 1,free-range egg yolks 11, For the filling: ,olive oil 1T,beetroot tops, chopped 5,broccoli leaves, chopped 3,garlic, crushed 2cloves,mozzarella 50g,feta 50g,free-range egg 1,crème fraîche 2-3T, For the sauce: ,butter 100g,thyme, finely chopped 1t,dill, roughly chopped 30g

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Avocado and beetroot with litchi snow

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's freezing time

Ingredients

1 - 2 cups Woolworths boxed 100% litchi juice
4 celery sticks
1 ripe avocado
1 x 5 cm piece ginger, piece, peeled and grated
2 cups Woolworths cold-pressed 100% beetroot, apple, orange and cucumber fruit-and-vegetable juice

Method

Pour the litchi juice into a tray and freeze for 40 minutes to 1 hour.

Shave 3 celery sticks into ribbons using a vegetable peeler and place into iced water to curl.

Blend the avocado, remaining celery and ginger, then stir through the beetroot juice.

Pour into short glasses over frozen avocado pips if you like. Scrape the litchi snow with a fork to make fluffy snow-like ice. Spoon the snow over the drinks and garnish with the celery curls.

Cook's note: Here's a great tip I learnt from TASTE food ed Abigail Donnelly: put cleaned avo pips in the freezer and add them to drinks (including cocktails) instead of ice. They look cool and work like a bomb.

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This is a test recipe

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