Ellen DeGeneres crafted by Royal Doulton

We've selected some Australians influencers to 'share the love' with the Ellen DeGeneres crafted by Royal Doulton collection.

Ellen DeGeneres crafted by Royal Doulton collection

Our third contributor for the Share the Love campaign is Gather & Feast.
They are sharing the love with a spectacular yet simple feast, served on our Ellen DeGeneres collection.
They have also shared the recipes.

Sourdough Bread with Lime & Black Pepper Cultured Butter & Gin Pickled Cucumber

Lime and Black Pepper Butter

100g good quality salted butter (I use cultured butter)
Zest of 1 lime
Freshly cracked black pepper
¼ tsp lemon myrtle (optional)

Mix the butter, lime zest, black pepper and lemon myrtle to combine.
Roll into a small log using baking paper and place into the fridge to firm up.

Gin Pickled Cucumbers

1-2 Lebanese cucumbers thinly sliced
1-2 tbs good quality gin or lime juice
1 tsp juniper berries, crushed

Add the cucumber, gin or lime juice, and juniper berries together and set aside ready to use.
Serve fresh crusty sourdough bread with the lime pepper butter and cucumbers.

Cheese & Antipasto Selection

Cheese & Antipasto selection

French brie with fresh honeycomb
Comte, french firm cheese
Gorgonzola with fig relish
Warm olive oil sea salt roasted almonds
Warm wild olives
Chili and fresh herb anchovies
Good quality extra virgin olive oil and thick balsamic
Smokey dark rye crackers
Fresh sourdough bread

Bright Spring Spaghetti with Fresh Clams, Herbs, Chili & Roasted Almonds

Serves 4-6 | RSF, Dairy Free Options

800g fresh vongole (also known as clams or pipi's) - or mussels - or butter (lima) beans for a vegetarian version
400g good quality spaghetti
4 cloves garlic, finely chopped or crushed
Large pinch chili flakes (add as desired)
Small bunch of fresh oregano, finely chopped
Bunch of chives, finely chopped
Large bunch of parsley, finely chopped
Zest of 1 large lemon
1 cup white wine
Extra virgin olive oil
Flaked sea salt
1 cup roasted almonds, roughly chopped

Soak the vongole in a large bowl of cold water overnight in the fridge (this will remove any sand that could be in the vongole).
When ready to use, rinse the vongole a couple of times in fresh cold water, set aside.
Cook the spaghetti al dente as per packet instructions.
In a large saucepan add a couple of tablespoons of extra virgin olive oil, then add the garlic and chili flakes. Saute on low heat for a few minutes until the garlic is soft.
Turn up the heat and add the fresh herbs, lemon zest, a large pinch of sea salt and the clams (or butter beans). Give the pan a good shake.
Add the white wine and place the lid on the pan, shaking the pan as it cooks.
Cook for 4-5 minutes until the vongole have opened or the butter beans have warmed through. Discard any unopened vongole.
Once the spaghetti is cooked drain and add into the pan. Toss or stir with tongs to combine.
Top with the roasted almonds, extra lemon zest, chili flakes, sea salt and a drizzle of extra virgin olive oil.

Serve immediately. Enjoy!

“I combined the Cobalt Blue Chevron, Charcoal Grey Lines and Taupe Stripe sets, along with some pieces of the Charcoal Accents and Serveware Accessories range to create a wonderful eclectic mood.”

Lemon Vanilla & Olive Oil Cake with Yoghurt Cream & Chamomile

Serves 8-10 | RSF, Dairy Free Options

1¾ cup mild tasting honey
1 cup good quality extra virgin olive oil
1 tbs vanilla paste or extract
Zest of 3 lemons
3 eggs
1 cup thick natural greek yoghurt
2¼ cups spelt flour
½ cup almond meal
1 tsp baking powder
¼ tsp bi-carb soda
½ tsp flaked sea salt
Juice of 2 lemons (about 1 third of a cup of juice)

Yoghurt Cream

500g natural greek yoghurt
150g pure thick cream (optional)
1 tsp vanilla paste or extract
Zest of half a lemon
Extra honey for drizzling
Chamomile flowers for sprinkling (optional)
Fresh or dried sliced lemon to decorate (optional)

Preheat your oven to 170 degrees celsius (338 fahrenheit).
In a large mixing bowl combine the honey, olive oil, lemon zest and vanilla, and whisk well until combined.
Add the eggs and whisk until combined and smooth.
Add the yoghurt and whisk again until smooth and combined.
Fold in the flour, almond meal, baking powder, bi-carb soda and sea salt.
Gently stir through the lemon juice until smooth.
Pour the mixture into a pre-lined 20cm round cake tin.
Bake for 50 minutes. Depending on your oven it may require a further 5 minutes.
Remove from the oven and set aside to cool slightly.
To make the yoghurt cream, fold together the yogurt, cream, vanilla and lemon zest and set aside ready to serve.

Serve the cake warm with the yogurt cream, a drizzle of honey, and a sprinkle of chamomile flowers. Enjoy!

Note: For a dairy free option you could use coconut yoghurt in place of the natural greek yoghurt.