Wild Garlic Pesto Potatoes

Wild Garlic Pesto Potatoes 7.1I 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

Ingredients:

For the potatoes:

600g new potatoes

Olive oil

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

Olive oil

optional: salt

 

Recipe:

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.

 

Zucchini Sweet Potato Skins

Zucchini Sweet Potato SkinsRecently I find a lot of locally grown organic zucchini so I have been taking advantage of this delicious moment. Continue reading

From simple pan roasted zucchini to putting them in pasta, stuffing them and using them in a cake, the zucchini is just full of potential. This time I stuffed some sweet potato skins with these veggies and with a few ingredients I got myself half of the meal, the other half (in my attempt to loose a few kilos before the summer and especially the wedding) I filled it with a big green salad.

 

Zucchini Sweet Potato Skins

 

Zucchini Sweet Potato Skins 

 

Recipe for 8 pieces or 4-6 p.

Prep time: 15-20 min

Cook time: 1h 10 min

 

Ingredients:

4 sweet potatoes

2 zucchini

4 tbsp. pesto

60 g cream cheese

60 g grated cheese (I used Parmesan)

Salt and pepper

1 tbsp. olive oil

 

Recipe

Heat oven at 180°C and place your sweet potatoes to cook for 45 min to 1 h. Once they are tender in the centre when pricked with a fork remove them from the oven and let them cool a few minutes until you can handle them. Scoop out the inside using a spoon leaving between about 0.5-0.8 cm of the sweet potato flesh on the margins. Set the skins aside and mash the sweet potato flesh.

Cut the zucchini into about 1 cm cubes. Heat 1 tbsp. olive oil in a pan on a medium fire and add the zucchini to cook. Brown them on all sides tossing regularly. I like to keep my veggies on the crunchy side so I cooked them for about 5-7 min. Once done season them with salt and pepper, add the pesto and toss.

In a bowl mix the cream cheese, ¾ of the grated cheese and the mashed sweet potatoes. Add the mixed ingredients to the zucchini and gently combine.

Evenly spoon in the zucchini and cheese preparation in the sweet potato skins and sprinkle the remaining grated cheese on top.

Bake in the oven for about 15 min.

 

Beetroot Pesto

Beetroot Pesto I always keep cooked beetroots in my fridge. They always end up being useful in one way or another. Continue reading

Last Friday I wanted to avoid staying too long outside in the cold, so I stayed home and cooked with whatever I had left at home. When I opened the fridge I saw the beetroots and I still had a little goat cheese left; that’s when I decided to give this pesto a try. I made the pesto in the morning and had it with some pasta in the evening. Besides the colour, which I find absolutely beautiful, I really enjoyed this recipe; it was a change from the traditional pesto recipe.

Beetroot Pesto Beetroot Pesto

 

Beetroot Pesto

 

Prep time: 5 min

 

Ingredients

90 g cooked beetroots

35 g dry roasted walnuts

1 tbsp. chopped onions

1 tbsp. chopped parsley

Rock salt and pepper

50 g finely grated hard goat cheese

1.2 dl olive oil

 

Recipe

Cut the beetroot(s) into chunks.

In a food processor place the beetroots, walnuts, chopped onions parsley, salt and pepper. Process the ingredients and rectify taste with salt and pepper if needed.

Add the cheese and the olive oil and mix all together.

Serve with pasta, on crostini and why not with some beef?

 

 

Roasted Broccoli Pesto Pasta – Pâtes au Pesto de Brocolis Rôtis

Roasted Broccoli Pesto Pasta
I don’t eat pasta that often but when I do it has to be something I really like and that is either a pasta bake or pasta with vegetables. Continue reading

Last week my mother came over, the sun was out and after our usual glass of wine with a little smoked salmon, we enjoyed this pasta dish outdoors on the terrace. Besides watching the birds stealing our cherries from the trees, we had a nice discussion and I want to thank her because she is really encouraging me to go forward in this particular time in my life.

For this recipe I took the inspiration from bbcgoodfood and made my own version. The main change I made is I roasted the broccoli instead of boiling them. Also I used Sbrinz cheese instead of parmesan and added a little parsley. It turned out that we both really enjoyed this dish and even the dog, who never eats pasta nor rice approved it 😉 .

Roasted Broccoli Pesto Pasta

Roasted Broccoli Pesto Pasta

 

Roasted Broccoli Pesto Pasta

 

Recipe for 4 as main dish  / for 8 as a first course

Prep time: 10-15 min

Cook time : 15 min

 

Ingredients

 

400 g pasta (I used conchiglie)

280 g broccoli florets

2 garlic cloves

Zest of 1 lemon

¼ – ½ tsp dried chillies

3 tbsp dry roasted pine nuts

1 tbsp roughly chopped parsley

0.8  dl olive oil

3 tbsp grated Sbrinz (plus more if you want to sprinkle on top before serving)

Salt and pepper

 

Recipe

Turn on oven to the highest temperature.

Crush the garlic cloves with the blade of a knife.

In an oven proof dish place the broccoli, the garlic, a couple tbsp olive oil and toss. Place in the oven for about 15 min stirring a couple of times to ensure even roasting.

Meanwhile cook the pasta in salted boiling water according to package instructions.

Place the roasted broccoli, the garlic and the parsley, the lemon zest in a blender and puree them. Add the pine nuts, the chilies, the cheese, the rest of the oil, salt and pepper to taste. Mix the ingredients.

Toss the broccoli pesto with the pasta and serve. Optionally sprinkle a little more cheese on top and serve warm.

 

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Version Française

Roasted Broccoli Pesto Pasta  Je ne mange pas de pâtes si souvent mais quand je m’y mets ça doit être quelque chose que j’apprécie vraiment ; c’est-à-dire en gratin ou avec des légumes. La semaine dernière ma mère est venue chez moi, le soleil était aussi de la partie et après notre traditionnel verre de vin avec un peu de saumon fumé, nous avons dégusté cette assiette de pâtes dehors, sur la terrasse. À part regarder les oiseaux voler les cerises de nos arbres, nous avons eu une belle discussion et je voudrais la remercier parce qu’elle m’encourage à avancer dans cette période particulaire dans ma vie.

Pour cette recette j’ai pris l’inspiration de bbcgoodfood. et j’en ai fait ma version. Le changement principal que j’ai fait c’est que j’ai rôti les brocoli au lieu de les bouillir. Aussi, j’ai utilisé du sbrinz à la place du parmesan et j’ai ajouté un peu de persil. On a vraiment bien aimé le résultat final ; même mon chien à apprécié : elle qui ne mange jamais ni de pâtes ni de riz 😉

Roasted Broccoli Pesto Pasta

 

Pâtes au Pesto de Brocolis Rôtis

 

Recette pour 4 comme plat principal / 8 comme entrée

Temps de préparation: 10-15 min

Temps de cuisson: 15 min

 

Ingrédients

400 g pâtes

280 g fleurons de brocoli

2 gousses d’ail

Le zeste d’un citron

¼ – ½ cs piments séchés

3 cs pignons grillés à sec

1 cs de persil grossièrement coupé

0.8 dl huile d’olive

3 cs Sbrinz râpé

Sel et poivre

 

Recette

Allumez le four à la température la plus haute.

Ecraser l’ail à l’aide de la lame d’un couteau.

Dans un plat allant au four mettre les brocolis, l’ail et 2 cs d’huile d’olive et mélanger. Placer dans le four pendant 15 min environ en mélangeant deux fois pour assurer un rôtissage uniforme.

Pendant ce temps cuire les pâtes dans de l’eau bouillante salée selon les instructions sur l’emballage.

Placer les brocolis, l’ail le persil, le zeste de citron dans un mixer et réduire en purée. Ajouter les pignons, les piments séchés, le fromage, le reste de l’huile, sel et poivre selon le goût. Mélanger le tout.

Unir le pesto de brocoli aux pâtes et servir. Optionnellement ajouter encore un peu de fromage râpé dessus et servir chaud.

Pesto Inspired Frittata

Pesto inspired frittataOn Saturday we had a barbecue with a few friends, pity that in the end there was just one thing missing: the grill. We agreed with my boyfriend that I would take care of the groceries and he’d buy the grill since my old one was not up to the task anymore. He arrived and began to build the thing while I was in the kitchen preparing the salads and so. Soon I would start hearing him cursing at the metal structure; to make a long story short; there were about seven pieces missing (including the ‘on’ button) and there was no way to make it work in a safe manner. With the grill gone we ended up using my griddled pan, there was less charm to it but at least we could eat. I was happy about one thing: all I prepared looked and tasted the way I wanted it to be, especially my frittata which I served during the aperitif. Where I live, and probably in many other places, you always get it right with italian food. Continue reading



About the frittata:

This week, while I looked for information about the frittata, I got reacquainted with an expression I had forgotten about. In Italian there is the expression ‘non girare la frittata’ which litterally means ‘do not flip the frittata’. When making a frittata historical sources write about not to flipping it (or to do so only on the plate it will be served in); there are more examples in cooking books of the time about the subject and one example is the “Libro de arte coquinaria”, the recipes come from Maestro Martino (Martino de Bubeis) a chef who worked in the kitchens of the castello sforzesco at the time where Leaonardo Da Vinci was alive. The fact is that the expression of ‘not to flip the frittata’ this practice also became an expression meaning not to flip or change an ongoing discussion (source, in Italian: http://www.sceltedigusto.it/public/index.php/di-piatto-in-piatto/tipicita/444-la-curiosita-storica-ecco-perche-la-frittata-non-va-rivoltata )


Pesto Inspired Frittata


For 2 as a meal or 4-6 for an aperitif

Time: 15 min


Ingredients:

-4 eggs

-40g grated Parmesan

-4-5 large fresh basil leaves, chopped

-3tsp pine nuts

-1 chopped garlic clove

-Olive oil

-Salt and pepper


Recipe:

Preheat oven at 180C, top burner.

Break the eggs in a bowl and lightly whisk. Add salt, pepper, grated cheese and the basil and shortly whisk again.

Heat a non-stick pan (oven proof) on medium heat and add the pine nuts. Toss them regularly and when they start releasing the oils they will brown quickly so keep an eye on them. Once they are coloured all over remove them from the pan and set aside.

In the same pan heat (always on medium heat) one tbsp. of olive oil, add the chopped garlic and fry for a minute keeping an eyes on it. Add the egg mixture and stir a bit and then leave. After 2-3 min, once the eggs start to set, add the pine nuts and remove the pan from the oven and move to the oven near the top burner. Leave for about 5 minutes until it the eggs are brown.

Remove from the pan and serve (hot or tepid) either in small pieces for an aperitif or portioned for an easy lunch menu.