Ashley Alexander@gatherandfeast

Gather & Feast ~ beautiful food, simple recipes and resources for styling gatherings.
ashley@gatherandfeast.com
Fudgy Veggie Packed Brownies👇🏻

www.gatherandfeast.com/fudgy-veggie-packed-brownies

1,019 posts 318,231 followers 577 following

Ashley Alexander

who else LOVES roasted fruit!? 😍🍓 to make these Vanilla + Thyme Maple Roasted STRAWBERRIES simply...

1. Line a large baking tray with baking paper
2. Slice a heap of strawberries and add to baking tray (I’ve used about 4 x 250g punnets)
3. Add a tablespoon or two of pure maple (or sweetener of choice)
4. Add 1 vanilla bean or 1 tbs vanilla paste
5. Add a few fresh thyme sprigs
6. Bake at 180C / 350F for 15-20 minutes
- You could also use stone fruit instead of strawberries 🍑🍐

this roasted fruit is delicious with thick yoghurt - on porridge - on sourdough toast with fresh ricotta (or nut butter) - and on ice cream 🙌🏻 Enjoy! Ash x  #gatherandfeast


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Ashley Alexander

TACOS anyone!? 😍✨🍳 deciding on dinner tonight -- maybe some of these fried egg and avocado tacos - with kimchi, fresh coriander leaves, a spread of mayo, a sprinkling of sea salt, chili, and a drizzle of olive oil 👌🏻🌮 delicious!! x  #gatherandfeast


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Ashley Alexander

all the fresh fruit + granola for breakfast again this morning 🤗🍓🍊🍃 i've copied in my NEW granola RECIPE below - featuring apricot, almond + coconut ✨ you may have seen the granola on Stories the other week - my giant jar is still going strong! 👊🏻 x

INGREDIENTS

- 3 cups rolled oats
- 2 cups flaked coconut
- 2 cups raw almonds, roughly chopped
- 1/3 cup flax seeds (optional)
- 1/3 cup chia seeds
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 tbs vanilla extract or paste
- 2 tbs ground cinnamon
- 1/2 tsp sea salt
- 1 1/2 cups dried apricots, finely sliced (I like to use Turkish apricots with no added preservatives - which is why they are brown in colour)

METHOD

1. Preheat your oven to 180C / 350F.
2. Combine the oats, coconut, almonds, flax seeds, chia seeds, coconut oil, maple, vanilla, cinnamon, and salt in a large mixing bowl.
3. Spread onto two paper lined baking trays.
4. Bake for 20 minutes, stirring the granola every 5-10 minutes to ensure it’s evenly browned.
5. Remove from the oven and add the sliced apricots.
6. Allow to cool before storing in an airtight jar.
Enjoy! Ash x  #gatherandfeast


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Ashley Alexander

spaghetti! 🍝🍃 wholewheat spaghetti bolognese with olive oil crispy sage & oregano 😍 now you'll have to trust me on the crispy herbs - they are such a delicious addition to this super simple sauce 🤗 i've copied in the recipe below👇🏻 hope you enjoy! x

INGREDIENTS

- 4 cloves garlic, crushed
- Olive oil
- 500g fresh quality mince of your choice - OR - 2 x cans drained chick peas or black beans, lightly crushed with a fork
- 2 jars 'bolognese' tomato sauce - I've used @barillaaus - you could use your favourite tomato based pasta sauce
- 2 1/2 cups red wine
- Sea salt & pepper to taste
- Small bunch fresh oregano
- Small bunch fresh sage
- 380g spaghetti
- Fresh parmesan to serve

METHOD

1. In a medium saucepan add 2 tbs olive oil, the oregano and sage leaves, and a big pinch of flaked sea salt.
2. Cook the herbs on high heat until crispy.
3. Remove the herbs from the pot with tongs and set aside on a plate for serving.
4. Using the same pot (don’t rinse - we want those herby flavours) sauté the garlic for a minute or two until soft.
5. Add the mince or crushed chickpeas/black beans and sauté on medium-high heat for a few minutes.
6. Add the pasta sauce and red wine and stir well.
7. Cover and let simmer for about 1 hour.
8. Cook the spaghetti as per packet instructions.
9. Serve with the sauce and top with fresh parmesan and the crispy herbs.
Enjoy!!✌🏻 x  #gatherandfeast


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Ashley Alexander

kicking the week off right! 🍑🍒🤗 summer fruits + coconut yoghurt - sprinkled with chewy raw granola made of blended oats, coconut & dates👌🏻✨ we've been making the most of the last of the summer fruits here in Australia - can't believe we're nearly into April 😱 x  #gatherandfeast


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Ashley Alexander

🍰🍓🥥 coconut, raspberry & strawberry layer cake ✨ (RECIPE copied below👇🏻) perfect for some weekend baking! 😍 this beauty is dairy, refined sugar & grain free + SUPER delicious 🤗🙌🏻 hope you enjoy! x

INGREDIENTS

Coconut Sponge Cake

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

Filling

500g thick coconut yoghurt OR thick greek yoghurt OR mascarpone
1 cup good quality raspberry jam
Fresh strawberries & raspberries for topping

METHOD

Coconut Sponge Cake

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

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


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Ashley Alexander

who LOVES dark Chocolate?! 😍🍫✨ the guys from @ghirardelli just sent me their new intense dark flavour - blood orange sunset 🍊 and it's a new fav!👌🏻 a few years ago while travelling I got my hands on some of Ghirardelli's large bars for baking (and eating 🤗) and I have loved their chocolate ever since 🥰 does anyone else love a good chocolate + fruit combo? 🤗 Ash x  #gatherandfeast #GhirardelliPartner #aBiteBetter


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Ashley Alexander

last nights - Simple Fresh Tomato Tart 🍅✨ NEW recipe below👇🏻 is there a BETTER combo than tomatoes, fresh mozzarella, basil & olive oil?! 😍 here we have a super easy ‘throw it together’ recipe that is simply delicious! 🤗 it would also taste sooo good with some sliced peach... next time ☺️🍑 feel free to adapt quantities as you need - hope you enjoy! x

INGREDIENTS

1 x 375g sheet butter puff pastry
3-4 large tomatoes, thickly sliced
12 cherry tomatoes
125g fresh mozzarella OR buratta OR bocconcini
1 cup or 1 small bunch of fresh basil leaves
1 egg, lightly whisked
Extra virgin olive oil
Sea salt
Freshly ground black pepper

METHOD

Thaw the pastry as per packet instructions.
Preheat your oven to 200C / 390F.
Unroll the pastry sheet onto a baking tray lined with baking paper.
Lightly run a knife around the edge of the pastry (around 2 inches in from the edge) creating a border around the pastry.
Arrange the tomatoes within the line/pastry border.
Brush the pastry edge with the whisked egg.
Drizzle the tart with olive oil and sprinkle generously with sea salt.
Bake for 35-40 minutes and until the pastry is puffed, crispy and golden.
Top with freshly torn mozzarella (or buratta or bocconcini) and the fresh basil leaves.
Drizzle with olive oil and sprinkle with salt and freshly cracked black pepper.
Enjoy! Ash✌🏻 x  #gatherandfeast


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Ashley Alexander

all of the MUSHROOMS!! 🍄🌿✨ after collecting so many beautiful & interesting mushrooms for last weeks recipe tests I just had to create this new flatlay 😍 can you spot the 🐘? (top right) 🤗 Ash x  #gatherandfeast


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Ashley Alexander

✨NEW RECIPE✨ Wild + Porcini Mushroom RISOTTO w/ Fresh Thyme + Lemon 🍄🍃🍋 you know those meals you hate as a kid, then you end up liking, even loving when you’re older?! 😂 risotto was one of those for me! so to celebrate my new found appreciation here is my recipe for a wild mushroom risotto 🤗 enjoy!

40g dried wild mushrooms OR 700g fresh brown or portobello mushrooms, roughly chopped
15g dried porcini mushrooms
2 tbs butter or olive oil
1 medium sized brown onion, finely chopped
5 cloves garlic, finely chopped or crushed
3 tbs fresh thyme leaves
¼ cup fresh sage leaves, finely chopped
400g carnaroli/arborio rice
1½ cups dry white wine
1.5L vegetable or chicken stock
50g butter or ¼ cup olive oil
100g Parmigiano Reggiano, finely grated
Zest 1 lemon
1 small bunch chives, finely chopped
Salt
Black pepper

Place the dried mushrooms in a medium-sized bowl & cover with boiling water
Soak the mushrooms for 30-60 min
In a large saucepan add 2 tbs butter or olive oil along w/ the finely chopped brown onion & sauté for 5-7 min over low heat
Add the thyme leaves, sage, & garlic - stir to combine
Remove 1½ cups of water from the soaking mushrooms & set aside - we will add this to the risotto
Remove the mushrooms from the remaining liquid & finely chop
Add the mushrooms to the onion-herb mixture & sauté for a few mins on medium heat - if using fresh mushrooms sauté for a further 5 min
Add the rice, stir to combine
Next, add the white wine & stir over medium heat
Once the wine has completely absorbed add the mushroom liquid and stir until absorbed
Add the stock to a medium saucepan & bring to a simmer. Keep on low heat next to risotto pot
Add a ladleful of stock to the risotto. Stir while waiting until it has completely absorbed then add another ladleful
Repeat until all stock has been added
Test the risotto. You want the rice to have a slight bite
Also taste & add salt if needed
Once the rice is cooked add the 50g butter or ¼ cup olive oil, grated parmesan, zest of 1 lemon & stir to combine
Allow risotto to sit for 5-10 min before serving
Serve as is topped with chives & lemon zest OR top with a dollop of creme fraiche or yoghurt, thyme leaves, lemon zest, chives ✌🏻x


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Ashley Alexander

🍄✨ INGREDIENTS for a delicious NEW recipe coming this week 🙌🏻 featuring mushrooms, thyme, butter, lemons, + beautiful carnaroli (aborio) rice -- I wonder what it could be?! 😉😉 x  #gatherandfeast


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Ashley Alexander

✨🥕 pumpkin, carrot, turmeric & ginger soup (RECIPE below👇🏻) topped with natural yoghurt, extra peanut butter for me 🤗, fresh coriander & tarragon leaves, pumpkin seeds, chili, and a little olive oil - SO delish! i've copied the recipe below + you can also find it on my website✌🏻❤️

INGREDIENTS

2 tbs ghee (coconut oil for vegan option)
1 large brown onion
2cm piece fresh turmeric, finely chopped
4cm piece fresh ginger, finely chopped
3-4 cloves garlic, finely chopped
¼ tsp chili flakes
1.2 kilos jap pumpkin, peeled & roughly chopped
5 large carrots, peeled & roughly chopped
1 tbs peanut butter
1 litre vegetable stock
2 litres boiling water
Salt to taste

METHOD

Place a large deep pot over medium heat and add the ghee and melt.
Add the onion, turmeric, ginger, garlic and chili flakes to the pot with the ghee.
Next, add the chopped carrot and pumpkin into the pot with the onion mixture and sauté for 5-10 minutes until the pumpkin and carrots begin to soften and caramelise on the edges.
Add the peanut butter and mix well.
Add the stock and boiling water, ensuring the pumpkin and carrot are completely covered. If not, add a little more water.
Cook on medium/low heat for 30 minutes.
Once the pumpkin and carrot are soft, blend the soup with a handheld stab mixer until smooth.
Taste for seasoning and add salt as required.
Serve with yoghurt, fresh herbs and toasted seeds.
Enjoy! Ash x  #gatherandfeast


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