Ashley Alexander@gatherandfeast

Gather & Feast - beautiful food, simple recipes and resources for styling gatherings.
ashley@gatherandfeast.com
Mega Berry Pavlova👇

www.gatherandfeast.com/mega-berry-pavlova-lemon-curd-fresh-mint

966 posts 310,943 followers 544 following

Ashley Alexander

✨NEW RECIPE👇🏻Truss Tomato, Basil & Balsamic Pasta Bake 🍅🍃✨Using delicious @australiantrusstomatoes 😍 This flavour packed recipe is SUPER delicious + easy to make. Enjoy!

15 med-large @australiantrusstomatoes Truss Tomatoes w/ truss & stalks still attached
Extra virgin olive oil
Pinch of chili flakes to taste
1 tbs smokey paprika
Sea salt to taste
3 tbs balsamic vinegar
4 cloves garlic, crushed or finely grated w/ a microplane
1 large bunch fresh basil leaves
200g buffalo mozzarella or bocconcini, roughly sliced or torn (you could also use feta or goats cheese)
85g parmesan, finely grated
500g pasta - you could use rigatoni, penne, fusilli, or shells

Set aside 7 tomatoes w/ the truss still attached
While keeping the truss intact slice ¾ off the bottom of the tomatoes. We'll use these to style the top of the pasta bake. If you don't need the pasta bake to look 'styled' simply remove all the tomatoes from their truss & chop roughly
Remove the remaining tomatoes from their truss & roughly chop along w/ the bottom ¾ of the tomatoes from the previous step
Add the chopped tomatoes to a large deep baking dish then add olive oil, chili, smokey paprika & balsamic vinegar, & stir to combine
Place the 7 tomatoes w/ their truss still attached (from step 1) on top of the chopped tomatoes
Bake the tomatoes for 45min at 200C/390F
When the tomatoes have almost finished baking begin to cook the pasta. Cook the pasta 4 min under the instructed time on the packet. The pasta will continue to cook in the oven when we bake it. Once the pasta is cooked drain & set aside
Remove the baked tomatoes from the oven & then gently lift & set aside the tomatoes with their truss still attached
While the baked tomatoes are still warm stir through the garlic, balsamic, basil, & half of the mozzarella & half of the parmesan
Next, add the cooked pasta & stir through
Top the pasta with the remaining mozzarella, remaining parmesan, the 7 baked tomatoes with their truss attached, a few extra basil leaves, sea salt, black pepper, & a drizzle of olive oil
Bake at 200C/390F for 15min & until golden
Serve w/ a green salad & crusty bread
Enjoy #australiantrusstomatoes #att_sponsored #glasshousegood


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Ashley Alexander

🍑 today’s breakfast on this beautiful sunny Melbourne morning 🌞✨ summer fruits + coconut yoghurt - sprinkled with chewy raw granola made of blended oats, coconut & dates👌🏻✨ one of my summer fav's at the moment🍒🤗 x  #gatherandfeast


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Ashley Alexander

A little breakfast inspiration - a delicious weekend spread featuring some of my favourite things 🍅🥑🍞🍃🙌🏻 Also showcasing some delicious @australiantrusstomatoes that are super sweet from ripening on their vine 😍 Here we’ve got...
Bagels with cream cheese, fresh sliced tomatoes, basil, chives & red onion (Yes!)
Tomato & basil baked eggs
Sliced fresh tomatoes with extra virgin olive oil, sea salt, fresh basil, chives & sea salt with fresh rye bread & croissants
Yum! Ash x  #gatherandfeast #australiantrusstomatoes #att_sponsored #glasshousegood


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Ashley Alexander

watermelon, lime & mint fruit salad 🍉🍋🍃✨ guys this salad is SUPER quick & easy to put together + tastes delicious - super fresh & full of flavour! i just whipped this one up in under 10 for a family Christmas get together today 🤗🎄 here's the recipe... enjoy! x

INGREDIENTS

2 large pieces of watermelon (i’ve used a mix of yellow & pink because it looks pretty 😍😂 but feel free to use just pink)
1 lime, zest & juice
A few sprigs of fresh mint
Rose petals (optional)
Passionfruit is also delicious in this but I didn’t have any. If you wanted to add passionfruit I’d probably use 3-4

METHOD

Cut the watermelon into triangles or large chunks and place into a large flat serving bowl.
Grate the lime zest directly over the watermelon - this way you get all the flavour from the lime oil as it zests and it's also easier to spread evenly over the fruit.
Squeeze the lime juice over the watermelon.
Sprinkle over mint leaves and the rose petals (if using).
Squeeze over the passionfruit pulp (if using).
Serve and enjoy! 🤗 Ash✌🏻 x  #gatherandfeast


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Ashley Alexander

✨PAVLOVA RECIPE✨ Guys, its here - the PAV!! (recipe perfected👇🏻+ LINK in BIO) 🙌🏻🤗💫 This time with mango, passionfruit curd, fresh passionfruit, toasted coconut & lime zest 😍🍋 I've also included the 'Mega Berry & Mint’ version that everyone adores - PLUS the step-by-step VIDEO is coming very soon (we had to re-shoot it as the pav was too soft & imploded from the weight of the toppings - long story 😱) Anyway, recipe below or LINK in BIO - & feel free to ask any questions! x

INGREDIENTS

Meringue
300ml egg whites (roughly 8 large eggs)
2 cups castor sugar
1 tbs lemon juice
1 tsp vanilla paste or powder

Lemon/Passionfruit Curd
8 egg yolks
1 cup raw castor sugar
4 lemons, zest & juice (250ml) or 250ml of passionfruit pulp
170g unsalted butter (or coconut oil for dairy free option)

Vanilla Cream - or for DF option a thick vanilla coconut yoghurt
600ml pure cream
250g mascarpone, thick vanilla custard or thick greek yoghurt
1 tbs vanilla extract, paste or powder

Toppings - for Mango Passion Fruit Pav
1 large fresh mango, sliced
2 fresh passionfruit
Zest of 1 lime
Toasted coconut for sprinkling

Toppings - for Mega Berry Pav
250g fresh strawberries, sliced
250g fresh blueberries
250g fresh raspberries
250g fresh blackberries
1 small bunch fresh mint
Freeze dried strawberries or raspberries (optional)

METHOD

Meringue
Pre-heat oven to 150 degrees Celsius (300F).
Whip the egg whites on medium speed in a large clean bowl using a stand mixer or hand beaters.
Whip the egg whites until stiff peaks form (2-3 minutes).
Gradually add the sugar to the egg whites (whipping the whole time) by adding 1 tablespoon at a time.
Once all the sugar is incorporated whip the mixture on medium speed for 6 minutes.
Next, add the lemon juice and vanilla and beat for a further 3-4 minutes.
The final egg white mixture should be really thick and glossy. When you rub the mixture between your fingers there shouldn't be any grit from the sugar. If there is, whip the mixture for a few more minutes to ensure all of the sugar has dissolved.
METHOD continued in second comment below👇🏻 (sorry Instagram has a word count limit) ALSO I put a link to the recipe in my BIO.


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Ashley Alexander

Quick & ‘Healthy’ Christmas Pudding with Cashew Brandy Creme 😍🎄 (RECIPE link in BIO) ✨ If you're looking for a NEW pudding recipe this pudding is dense, full of flavour, and unlike traditional puddings only takes a few hours to create 🙌🏻 It’s also dairy, refined sugar & grain free! Perfect for your gluten intolerant friends + fam! Enjoy the recipe and let me know if you have any questions✌🏻 Ash x  #gatherandfeast


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Ashley Alexander

😍✨ continuing the flat lay series... yellow + orange hues 🍑🍌🍋🍊 how many ingredients can you guess? here’s a list of them all...

popping corn
calendula flowers
dried orange
cumquats
zucchini flower
baby corn
cantaloupe
bananas
carrot
mandarin
papaya
star fruit
pineapple
golden kiwi
grapefruit
mango
corn
pumpkin
tangelo
little pumpkin
lemon
ginger
turmeric
orange baby tomatoes
🌻🍑🌽🌼🍊✨🍋🍌
Ash x  #gatherandfeast


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Ashley Alexander

Fresh tomato & buffalo mozzarella toasted sandwiches with @barillaaus delicious basil pesto 🍃🍅🍞 RECIPE below👇🏻 Last month I was lucky enough to visit the Barilla factory in Parma, Italy where I learnt how they grow and harvest basil once a year to make the freshest pesto👌🏻🍃 I usually like to make my own, but this pesto is my NEW fav - especially when I'm short on time! It's delicious in pasta and also these ridiculously good toasted sandwiches! 🙌🏻✨ This recipe is one of Mike's favourites and it disappeared as soon as we finished shooting!😂 Enjoy! x

INGREDIENTS

Fresh crusty bread (I like to use a crusty sourdough)
@barillaaus Basil Pesto Genovese
Fresh tomatoes, sliced
Fresh buffalo mozzarella or bocconcini (or your favourite cheese), torn or sliced
Fresh basil leaves
Olive oil or butter
Black pepper
Sea salt

METHOD

Butter or drizzle a little olive oil on the bread slices and then turn them over.
Spread each slice with a generous amount of Barilla Basil Pesto.
Top one side of the bread with tomato slices, fresh buffalo mozzarella (or your favourite cheese), fresh basil leaves, and a little salt & pepper.
Place the other slice of bread on top and gently press down.
Heat a frying pan over medium heat. Once the pan is hot add the sandwich and cook until one side is golden brown.
Gently flip the sandwich over with a spatula and cook the other side until the cheese is melty and the bread is golden.
Remove from the pan, slice in half and enjoy!! 🤗✨🍃 Ash x  #gatherandfeast #barillaaus #ba_sponsor #mastersofpasta


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Ashley Alexander

🎄🏷 FREE printable Christmas gift tags + place cards! (LINK in bio) 🎁 If you’re NEW to G&F I have some great little resources to help you through the festive season - including these hand sketched tags that you can find over on the G&F site - along with other designs from previous years. 🎁 If you use them, don't forget to tag me so I can see your creations! ✨ I've linked to the printables in my BIO. Enjoy everyone! 😘 Ash x  #gatherandfeast


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Ashley Alexander

YUM!! 😍🥑🥙✨ NEW RECIPE👇🏻 Green Pea & Herby Falafels - with Beet Hummus, Grilled Halloumi, Sliced Avo, Fresh Herbs & Quick Pickled Red Onions 🤗 A few of my fav's! Here's the recipe for the falafel and wrap/salad... enjoy! x

Green Pea & Herby Falafel

INGREDIENTS

1 ½ cups dried chickpeas - soaked in filtered water overnight, then drained
½ red onion
1 cup fresh coriander
1 ½ cups fresh parsley
2 tbs extra virgin olive oil
2 tbs apple cider vinegar or lemon juice
1 cup frozen peas
2 ½ tsp ground cumin
2 tsp whole coriander seeds
1 tsp baking powder
1 tsp smokey paprika
4 cloves garlic, peeled
1 tsp flaked sea salt

METHOD

Pulse together the falafel ingredients in a food processor until the mixture is combined and mixed together, but still has texture. You want the mixture to be a little chunky but not a smooth paste.
Roll the mixture into balls about 1 ½ tbs in size and place onto two paper-lined baking trays.
Drizzle the falafel balls with olive oil and bake at 250C / 480F for 20 minutes.
Remove from the oven and allow to cool slightly.

I’ve served my falafels in flatbreads with beetroot hummus, sliced avocado, rainbow beets, fresh mint and coriander leaves, grilled halloumi, and quick pickled red onion (I soak red onion slices in apple cider vinegar for 30 minutes).

These ingredients are also delicious served in a salad instead of a flatbread...
Place some shredded lettuce and kale in a serving bowl, top with dollops of hummus, sliced avocado, fresh mint leaves, fresh coriander leaves, grilled halloumi, falafel, and quick pickled onion.
Drizzle with olive oil and a squeeze of lemon juice and serve. 👌🏻☺️

Enjoy the recipe and feel free to ask any questions! Ash✌🏻❤️ #gatherandfeast


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Ashley Alexander

Coconut, Raspberry & Strawberry Layer Cake 🍓🥥😍 If you missed it, I just posted this NEW cake RECIPE - copied in below👇🏻 ALSO, a Happy Thanksgiving to all my northern hemisphere friends!! Hope you’re enjoying time with loved ones and eating lots of delicious food!✌🏻

INGREDIENTS

Coconut Sponge Cake

6 large eggs, separated
1 ¼ cup pure maple syrup
1 tsp vanilla (extract, powder or paste)
150g solid coconut oil, melted and set aside to cool slightly
1 ½ cups blanched almond meal
1 ½ cups dessicated coconut
¾ cup buckwheat flour
1 tsp bicarb soda
2 tsp baking powder
2 tsp apple cider vinegar
1 ½ cups coconut milk
½ tsp flaked sea salt

Filling

500g thick coconut yoghurt (I like to use @coyo_organic)
1 cup good quality raspberry jam
Fresh strawberries & raspberries for topping

METHOD

Coconut Sponge Cake

Pre-heat your oven to 180C / 350F.
Grease and line 3 x 20cm round cake tins.
Whisk together the egg yolks and maple until light and fluffy.
Add the vanilla and melted coconut oil, whisk to combine.
Fold in the almond meal, coconut, buckwheat flour, bicarb, baking soda and apple cider vinegar, until just combined.
Add the coconut milk and sea salt and fold together to combine.
Whisk egg whites until stiff and fold through the mixture.
Pour the mixture evenly into the three pre-prepared tins.
Bake for 20 minutes.
Remove from the oven and set aside to cool completely.
Remove the cakes from the tins and set aside to cool.

To Assemble

Spread the first cake layer with raspberry jam and a few dollops of coconut yogurt.
Add the next layer of cake and repeat.
Top the cake with another layer of coconut yogurt and a few dollops of the jam.
Swirl the coconut and jam together and then top with fresh raspberries and strawberries.

Enjoy the recipe and please let me know if you have any questions. Ash✌🏻 x  #gatherandfeast


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Ashley Alexander

✨🥑 sliced avo on sourdough toast - with rainbow beets, fresh basil, black pepper, sea salt + olive oil 🤗 always a winner!!👌🏻 x #gatherandfeast


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