Print Recipe Baby marrow and kale flapjack stack Serves: 15 Cooking Time: 30 mins Ingredients 200g baby marrows, grated 15ml (1 tbsp) sea salt handful kale, shredded sea salt and freshly ground black pepper, to taste 30ml (2 tbsp) fresh basil, chopped 30ml (2 tbsp) fresh parsley, chopped 150g cream cheese 1 large egg 60ml
Print Recipe Baby marrow soup with green tea and pavlova Serves: 6 Cooking Time: 45 mins Ingredients 2 egg whites 100g castor sugar 250g baby marrows, washed and grated 250ml (1 cup) fresh cream 450ml milk 5ml (1 tsp) cornflour pinch of grated nutmeg salt and freshly ground black pepper, to taste pinch of sugar
Print Recipe Stuffed trout with baby marrow and butter bean salad Serves: 2 Cooking Time: 40 mins Ingredients TROUT 230g plain cream cheese, at room temperature 30ml (2 tbsp) pine nuts 2,5ml (½ tsp) fresh garlic, crushed 5ml (1 tsp) creamed horseradish 1 spring onion, thinly sliced 5ml (1 tsp) lemon juice 15ml (1 tbsp)
TO DRINK: Springfield Life From Stone, a flinty, herby Sauvignon Blanc that matches this mix of sharp and earthy.
Print Recipe Roasted baby marrow and asparagus risoni salad Serves: 4 – 6 Cooking Time: 35 mins Ingredients 30ml (2 tbsp) olive oil + 45ml (3 tbsp) extra 8 baby marrows, thinly sliced 2 garlic cloves, thinly sliced 2,5ml (½ tsp) dried chilli flakes salt and freshly ground black pepper, to taste 300g risoni 10
To drink: A sauvignon blanc/semillon blend has grassy, lemony flavours that will pair nicely with the baby marrow.
Print Recipe Papardelle with baby marrow, ricotta and caper sauce Serves: 4 Cooking Time: 20 mins Ingredients 45ml (3 tbsp) butter 60ml (1/3cup) avocado oil 1 onion, finely chopped 1 garlic clove, finely chopped 4 baby marrows, julienned 10 capers, drained salt and freshly ground black pepper, to taste 500g papardelle 250g fresh ricotta, crumbled