Mint and Ricotta Pesto

Mint is an unusual ingredient to use in pesto as it can be quite strong, but it lends a wonderful freshness to pesto. It also makes the pesto a great ingredient for serving with meat such as lamb or beef – why not try stirring a few tbsp. of the pesto into your favourite meat casserole.

Ingredients List:
6 tomatoes
20 basil leaves
10 mint leaves
2 cloves of garlic
50g pine nuts
3 tbsp. grated Parmesan cheese
2 tbsp. fresh ricotta cheese
3 tbsp. extra virgin olive oil
Black pepper

Directions:
1) Seed and dice the tomatoes.

2) Place the tomatoes, basil leaves, mint leaves, garlic cloves, pine nuts, Parmesan cheese, ricotta cheese and olive oil into a food processor and blend until smooth.

3) Season well with black pepper.

Source: Pesto Recipes.

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Published in: on November 26, 2011 at 10:28 am  Comments (2)  
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Sweet Almond Stuffing

This stuffing can either be cooked or left cold – it’s up to you. It’s delicious in peaches, pears, nectarines and pumpkins.

Ingredients List:
2 peaches
75g blanched whole almonds
10 amaretti biscuits
1 tsp. almond extract
1 tsp. vanilla extract
1 free range egg white
7-8 dried apricots
Glug of liquor – use whatever you fancy, orange based liquors work well

Directions:
Peel the peaches and then cut them in half. Remove the stone and chop them finely.

Place the amaretti biscuits into a plastic bag and give them a bash up with a rolling pin. Continue to crunch them up until they resemble crumbs.

Toast the almonds in a dry frying pan until they’re lightly browned. They’ll burn quickly, so keep an eye on them.

Roughly chop the dried apricots.

Mix the peaches, amaretti crumbs, egg white, apricots, vanilla and almond extracts and the glug of liquor in a large bowl. Use the mixture to stuff fruit. You can also leave out the liquor if you prefer.

If cooking the mixture, it needs about 20 minutes in a 190C oven.

Source: Stuffing Recipes.

Published in: on February 24, 2011 at 4:44 pm  Leave a Comment  
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Duck Liver and Orange Pâté

This is a great pâté, full of flavour and perfect for wowing guests at a dinner party. Try it with an orange based chutney or spread to pick up on the orange in the pâté and serve on crusty bruschetta.

List of Ingredients:
450g of duck livers, trimmed and chopped
175g of unsalted butter
2 shallots
2 cloves of garlic
2 tbsp. of orange liquor
2 tsp. of orange juice
1 tbsp. of orange zest
Pinch of salt and pepper
55g of clarified butter if making pâté in advance

Method of Preparation:
1. Finely chop the shallots and garlic. Zest the orange.

2. Heat 30g of the unsalted butter in a large frying pan. Add the livers and fry for around 6 or 7 minutes or until tender in the middle – they should be a little bit pink.

3. Place the livers and all of the juices into a food processor.

4. In the same pan, add another 15g of the butter and heat until melted. Add the shallot, garlic, orange juice and zest and cook until the shallot has softened but not browned.

5. Add the orange liquor and a pinch of salt and pepper and de-glaze the pan – scrape all of the juices and any bits that are stuck to the bottom of the pan. Put everything from the pan into the food processor with the livers. Add the rest of the unsalted butter.

6. Blend until smooth. If you want a really smooth pâté, pass it through a fine sieve. This will take a while but if you persevere, the pâté will be incredibly smooth.

7. Spoon the pâté into ramekins and put into the fridge for a few hours. If you don’t want to eat it for a couple of days, melt the clarified butter and pour it over the top of the pâté. Put back into the fridge and the pâté will then last for another few days.

Source: Pate Recipe.

Published in: on January 21, 2011 at 2:03 pm  Leave a Comment  
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Cilantro Lime Rice

This Mexican side dish can’t be done any better, even at your standby taco joint! Lots of fresh lime and cilantro make for a rice pilaf that perks up any platter.

Ingredients:
2 cups water
1 cup white rice
1 tablespoon unsalted butter
½ teaspoon salt
½ cup minced fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon fresh lime zest

Directions:
Place water, rice, butter, and salt in a medium pot over medium-high heat. Bring to a boil, cover, and lower to a simmer; cook 15 to 20 minutes, until water is absorbed. Remove from heat; stir in cilantro, lime juice, and zest, and let rest, covered, 5 minutes.

More like this: Lime Recipe.

Published in: on September 5, 2010 at 12:54 pm  Comments (1)  
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Sweet Pizza

List of ingredients:

1 store bought pizza dough which is already prepared
1 can of sweet pizza sauce
1 can crushed pineapple
1 can of whole Italian styled tomatoes, cut into slices
1 clove of garlic, crushed and diced
1 pound of shredded mozzarella cheese
1 tsp of granulated sugar

Method:

The first thing that you will want to do is to get your crust prepared. Once it is laid out and on your pizza pan, you will want to spread the pizza sauce over it in an even manner. It’s easier for you to use a spoon to spread it. Spread the shredded mozzarella cheese evenly over the pizza. Then lay out your pineapple, tomatoes, and garlic evenly onto the pizza. You will want to put your pizza in the oven and cook it according to the instructions for the pizza crust.

If you have company over often, you will find that this is a great pizza for you to make that most people will really enjoy. Before you spend all that money to order a greasy and overpriced pizza, just make this sweet pizza. You will save yourself a lot of money and have a healthier, better tasting pizza that you can prepare in just a few minutes. This is an easy meal for the teens to make too. Be sure you teach it to them so they can cook it on those nights when they will have to fend for themselves.

Source: Pizza Recipes.

Published in: on December 29, 2009 at 9:35 am  Comments (1)  
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Vegan Fruit Coleslaw

Ingredients needed:

¼ cup of soft tofu.
3 tablespoons of pineapple juice.
2 teaspoons of sugar.
1/3 cup of shredded cabbage.
14 oz of canned crushed pineapple.
1/3 cup of raisins.
¼ cup of dried apricots.
1 cup of diced red apples.
¼ cup of grated carrots.

Directions:

In a food processor or blender, process the tofu and pineapple juice until smooth.

In a bowl, combine all of the other ingredients.

Add the tofu mixture and toss to mix.

Cover and chill.

Source: Coleslaw Recipes.

Published in: on June 6, 2009 at 2:26 pm  Leave a Comment  
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