I was telling my mother today how much I love spring and its produce, the only thing is that the period goes by very fast and I don’t even have the time to get bored with foods like fresh asparagus, artichokes, rhubarb or wild garlic. Continue reading →
This time I really was looking forward to making something with wild garlic; so I made a simple recipe with roasted potatoes and added a homemade wild garlic pesto with walnuts. The plus in this recipe is that the leftover pesto can be used later in many other dishes. The one I made yesterday I used it today on a tomato mozzarella salad. The traditional pesto should be made using a pestle and mortar but to speed up the process I went with my eighties blender (the modern one I owned took its last whizz on an experimental recipe some time ago). Anyway, take advantage of spring and its staple fruits (and veggies)!
Wild Garlic Pesto Potatoes
Recipe for 4-6
Prep time: 15 min (most of the prep time will take place while the potatoes are roasting)
Cook time: 50 min
For the potatoes:
600g new potatoes
Salt and pepper
For the wild garlic pesto:
40 g wild garlic (rinsed and dried)
2 tbsp. walnuts (I quickly dry roasted them)
5 tbsp. grated Parmesan
Heat oven at 200°C/180°C fan/gas.
Cut the potatoes in half and cook them in boiling water for 8-9 min then drain them.
Coat a baking tin with olive oil and add the potatoes. Pour 1 tbsp. olive oil and salt and pepper to taste. Bake for 20 min. then turn them around. Bake for another 15-20 min, until golden brown and soft inside.
While the potatoes are baking prepare the pesto. Roughly chop the wild garlic and place it in a blender with a splash of olive oil and optionally some salt and process. Add the walnuts and process again. Now add the Parmesan and more olive oil. Blend until smooth and add more olive oil until it has the desired thickness. Transfer to a jar as there will be extra left for other dishes you’re making (pasta, chicken, caprese salad…)
Once the potatoes are done add 1.5-2 tsp. of the pesto, toss and serve.
In a hurried week I really wanted to post this recipe, which I really enjoyed. The lemon gives this pasta bake has a light and refreshing taste and it’s asparagus season so I want to take advantage of it! Continue reading →
As an inspiration for this recipe I took smittenkitchen’s mushroom Marsala pasta bake, a recipe I’ve been contemplating for some time and finally decided to adapt it to the spring season. I’m going to have to keep it short because I still have to finish packing for a special weekend where I get to spend time with a friend… but before he arrives in Zurich, I want/need to go shopping.
Have a nice weekend everyone!
Asparagus Pasta Bake
Recipe for 4-6
Prep time: 15 min
Cook time: 50-60 min
280g short pasta (I used penne)
2 tbsp. olive oil
1 small-medium onion
0.8 dl white wine
30 g flour (or 2 tbsp.)
3.5 dl vegetable stock
80g Parmesan cheese
The juice and zest of 1 small organic lemon
0.9 dl cream
400g asparagus (woody part removed)
Cook the pasta in salted boiling water but make sure it’s al dente. Drain it 1-2 minutes before doneness and set it aside.
Slice the asparagus at an angle into 0.5 cm pieces (if using thin asparaguses, cut them into 1-1.5 cm pieces. Chop the onion.
Heat 1 tbsp. olive oil on a medium-high heat and add the asparaguses to brown tossing occasionally. Once done set them aside with the pasta.
Reduce the fire to medium-low and add the second tbsp. of olive oil along with the chopped onion. Cook until the onion has softened (4-5 min). Pour in the white wine, lemon juice and lemon zest and cook until the liquid has almost evaporated, don’t stop stirring. Now add the butter and once it has melted, add the flour and continue stirring until it has been combined with the rest of the ingredients. Start adding the stock one splash at the time. Make sure that between splashes, the liquid is well combined. Do so until the stock is finished then let it cook for a couple of minutes to let the sauce thicken. Add the cream, stir and cook for another 2 minutes. Remove the pan from the fire and add ¾ of the grated cheese along with the pasta and the asparaguses. Mix everything together. If you’re using an ovenproof pan, you can bake the dish directly in there. If your pan is not oven proof transfer it to a baking dish. Sprinkle the pasta with the remaining grated Parmesan and bake for 25-30 min in a pre-heated oven at 200°C.
I’m back from a really enjoyable week in Spain. After so many years it was great to spend a few days with my mother. We had errands to run but we surely didn’t skip on the laughs, tapas, wine, sun and when travelling a Bloody Mary or two never hurt. Feeling jolly, I decided to post a colourful recipe that reflects the week we had. As a base for this recipe I took the avocado cilantro lime rice from closetcooking. I just love the way the mashed avocado blends in the rice. From now on, each time I’ll pair avocado and rice, I’ll do it this way.
Recipe for 4
Prep time: 10-15 min
Cook time: 25-30 min
300 g cherry tomatoes
240 g rice (I used quick cooking whole rice)
2 small avocadoes
4 generous tbsp. chopped coriander leaves
150 g mozzarella
Salt and pepper
Preheat oven at 160°C.
Quarter the cherry tomatoes and place them in a baking dish cut side up. Drizzle a little olive oil and sprinkle salt and pepper on them. Bake in the oven for 25-30 min.
Meanwhile cook the rice according to package instructions.
Remove the flesh of the avocadoes, place them in a bowl and mash them with a fork. Season with salt and pepper to taste, add to the rice and mix.
Cut the mozzarella into 1 cm cubes and add it to the rice with the tomatoes and coriander. Blend all the ingredients together, correct taste with salt pepper and sherry vinegar to your liking. Serve warm or cold.