04/05/10

Spicy roquette pesto

olive oil parmesan lemon juice jalepenos hazelnut butter salt and pepper roquette Ground the previously listed ingredients together with a mortar and pestel. Sorry but I really do not remember the quantities. En Français... huile d'olive parmesan jus de citron piments jalépenos beurre de noisette sel et poivre roquette Moudre ensemble ces ingrédients avec un mortier et pilon. Je suis désolée mais je ne me souviens vraiment pas des quantités.
Posté par Sarah Rose à 14:54 - - Commentaires [0] - Permalien [#]
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24/07/09

Wilted salad pesto over pasta and aubergines

I was planning to have a healthy salad for lunch with all the neat products I had picked up at my organic market last Saturday. I was sorely disappointed when I opened my refrigerator to find that all my wild salads had gone totally limp. I was about to toss them out with a sigh when the thought occurred to me that though they were no longer crisp and crunchy their flavor should still be strong. This pungent pesto turned out to be not only surprisingly delicious but also quite economical! I’ll never throw out an old salad again. ... [Lire la suite]
Posté par Sarah Rose à 18:06 - - Commentaires [2] - Permalien [#]
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06/06/09

Roasted bell pepper cheasecake on a parmesan pavlova with tangy green chutney

Parmesan pavlova: Set the oven to heat at 180°C. Beat 4 egg whites until stiff. Sprinkle on top 1 tea of white vinegar and 1 tbs of maïzena. Gently fold in 1/2 cup of freashly grated parmesan. Draw 6 10cm diameter circles on a sheet of wax paper and place it on a cookie sheet. Spread the egg whites in each of the circles creating a light depression in the center of each disk as to alow the cheesecake to sit safely apon it. Bake for about 1/2 hour or until golden. Leave the pavlovas to slowly cool in the oven left ajar. ... [Lire la suite]