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Posts Tagged ‘Cheese’

More Roast Vegetables

January 20, 2008 Leave a comment

Another variation on good old roast veg – more traditional flavours this time.

Ingredients

  • 2 medium parsnips
  • 1 medium carrot
  • 1 medium potato
  • 1 stick of celery
  • 2 spring onions
  • 2-3 tbsp parmesan or gruyère shavings
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • ½ tsp garlic granules
  • 1 large pinch of ground black pepper
  • 2 large pinches of sea salt
  • 1 pinch of dried thyme
  • ½ tsp of sugar

Method

Peel the parsnips and carrot, then chop all the vegetables (except the spring onions) into rough chunks. Place in a pan, barely cover with cold water and add the salt. Bring to the boil and simmer for 3-4 mins. While simmering, mix the remaining ingredients except the cheese and spring onions.

Turn off the heat and drain the vegetables and place back on the hot ring and let them dry off for a minute. Chop the spring onions and add them plus the mix of oils, etc to the pan. Shake or stir the vegetables around to ensure all are well coated.

Pour the coated vegetables into a preheated casserole dish and sprinkle with the cheese. Place in a preheated oven at 180°C and roast for 45 mins or until the topmost vegetables are browned nicely and the potato is cooked through.

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Pesto

December 11, 2007 Leave a comment

My favourite gadget is a mini food processor, I mostly use it for whizzing soups and making paste for curry. Every so often I like to make a batch of fresh homemade pesto.

Ingredients

  • 150g fresh basil
  • 100g parmesan
  • 2 tablespoons of pine nuts
  • 2-3 cloves of garlic
  • 6-8 tablespoons of olive oil

Method

Peel and crush the garlic, slice the parmesan into 2-3mm slices and place along with the basil in a food processor. Give an initial 15 second pulse to break everything down a bit. Add the pine nuts and pulse again for 15 seconds. Slowly add the olive oil while whizzing constantly for 30-45 seconds or until the desired consistency is reached.

Store in the fridge with a thin layer of olive oil on top to help with preservation. Serve on lightly toasted bread or with pasta and a leafy salad with cherry tomatoes and a balsamic dressing.

Categories: Dips and sauces Tags: , ,

Courgette and Mushroom Pasta Bake

September 6, 2007 Leave a comment

This recipe consists of some roasted courgettes, pan fried mushrooms and penne pasta covered with an arrabbiata sauce and baked in the oven.

Ingredients

  • 2 courgettes
  • 6-8 mushrooms
  • 25g Comté or Parmesan
  • 150g penne pasta
  • 1 small onion
  • 3-4 cloves of garlic
  • 6 vine tomatoes (a can of chopped tomatoes will suffice)
  • 1/4 tsp pimento powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • A pinch of cayenne

Method

Top and tail the courgettes, cut lengthwise into quarters and then half the quarters. Put in a bowl and season with salt and pepper, then coat with olive oil (2-3 tbsp). Place with their skin side down on a preheated baking tray and roast in the oven at 225c for 20 mins or until the edges are browned.

Place the tomatoes in a pan of boiling water for 3-4 mins until their skin splits to ease peeling. Rinse and drain in cold water to cool them and set aside.

Finely chop the onion and crush the garlic, then fry for 4-5 mins at medium-high heat in 3-4 tbsp of olive oil. Peel the skin from the tomatoes and chop roughly. Add to the pan and stir in the pimento, basil, oregano and cayenne. Let the sauce reduce for about 15-20 mins adding small amounts of water as needed.

Put the penne in a pan of salted boiling water and cook for ~5mins until it just starts to soften and drain. While the pasta is cooking, chop the mushrooms into quarters lengthwise and place in a lightly oiled (1 tsp of olive oil) frying pan over a high heat and fry them tossing regularly until they start to sweat and brown nicely.

In a pre-heated oven dish layer the pasta first, sprinkle with the cheese, then add the courgettes followed by the mushrooms and pour the sauce over the top. Place the dish in the oven and bake gently for 40 mins at 150c.

Serves 2-3 portions and goes lovely with garlic bread.

Categories: Pasta Tags: , , ,