Spaghetti with rocket pesto

Hi guys!

It's monday and i'll share another meat free recipe with you. As the sun has finally found its way to Switzerland the past few days and you can almost smell spring, I wanted to try a rather light, fresh and summery recipe. I came across the following recipe for rocket pesto in Donna Hay's latest book "simple dinners". Here's the recipe:

400g (14 oz) spaghetti
120g (4.2 oz; about 4 cups) rocket 
1 garlic clove
80ml (2.5 fl.oz; 1/3 cup) extra virgin olive oil 
40g (1.4 oz) pine nuts
30g (a little less than 1/2 cup; 1 oz) grated parmesan
1 teaspoon grated lemon zest
salt and pepper

1) Bring water to boil, season with salt and cook the spaghetti according to packet directions, normally between 8 and 10 minutes. 

2) Cut the rocket in small strips, press the garlic. Toss in a bowl with the olive oil, grated parmesan and lemon zest. 

3) Heat a pan over high heat and roast the pine nuts for about two minutes until browned all over. Be careful when toasting them as they'll turn brown really fast at one point. 

4) Add the pine nuts, season to taste with salt and pepper. Drain the spaghetti and mix with the pesto. 

Serves: 4
Active preparation time: 7 minutes
Total preparation time: about 15 minutes, depending on how fast you can bring the pasta water to the boil. 
© Copyright: Donna Hay "Simple Dinners", p. 46.

Here's how mine looks:

I know I've said this a few times, but I really really love this recipe - I am a huge rocket lover, though. The rocket adds a nice, peppery note that beautifully contrasts the saltiness of the parmesan, creaminess of olive oil and hint of acidity of lemon zest. It certainly is a summer-evening dish, but I love how the bright green lights up my kitchen on the first days of spring already. This is not your typical pesto as the rocket is cut into fine strips instead of being mixed into a purée-like paste, but I love this for a change and you are getting every single level of flavour out of this dish nevertheless.

Have fun trying and maybe you'll get to enjoy the first rays of spring sunshine as well!

Vegetarian Bolognese Sauce

Hi guys!

I am so sorry, it's been a while since I've last posted a recipe. Times have been a little busy but I'll be trying hard to make it up to you starting now! I have found a recipe for a vegetarian bolognese sauce about three weeks ago and I was very anxious to give it a try as the cook it's from, Tim Mälzer from Germany, normally would describe himself as a devoted omnivore. When he said his recipe would be as close as possible to a regular bolognese sauce without using the regular meat substitute of tofu, I started listening and tried the recipe myself two days later. For all the german readers, here's the link to the recipe: http://www.daserste.de/unterhaltung/koch-show/tim-maelzer-kocht/rezept-19012013-vegetarische-bolognese-100.html

Here's the recipe in english:

500g (1 pound) mixed mushrooms (mushrooms, shiitake or oyster mushroom)
2 carrots
2 celery stalks
1 large onion
4 tablespoons olive oil
2 cloves garlic
2 bay leaves
1 twig rosmary
4 twigs thyme
1 tablespoon tomato paste
2 cans crushed tomatoes (about 400g each; 14 oz)
salt
pepper
sugar
1 teaspoon paprika
400g (14 oz) spaghetti
freshly grated parmesan to serve

1) Preheat the oven to 50°C (122°F). Cut the mushrooms in really small cubes or process them in a kitchen machine until pretty fine. They should have a size similar to ground beef. Put the mushrooms on a baking tray and stick in the oven for at least 30 minutes to dry. They will turn pretty dark and their flavour will intensify.

2) Peel the carrots and cut them in very fine cubes and proceed with the celery stalks and onion the same way.   

3) When the mushrooms are done, heat the oil in a large pan over high heat. Add the mushrooms and roast them for a few minutes. Add the onion and vegetables and cook at medium heat for about 4 minutes. Add the bay leaves. Cut the rosemary and thyme very fine and add as well. Add the tomato paste and crushed tomatoes along with a can's worth of water. Add sugar, salt and pepper to taste being careful not to season too heavily because as the sauce cooks and reduces, the flavour intensifies. Let the sauce come to a boil, reduce the heat to medium low and let it bubble away for 25 minutes.

4) In the meantime, heat a large pot with water, add the spaghetti and a little salt once the water is boiling rapidly and cook according to packet directions. Drain the pasta and serve with the bolognese sauce and freshly grated parmesan.

Serves: 4 according to the original recipe, 6 if you're me
Active preparation time: about 30 minutes for the chopping part (a kitchen machine is very useful with the mushrooms!) and 15 minutes for the sauce, so 45 minutes total
Total preparation time: about 2 1/2 hours

Here's how mine turned out:

I have to say I really loved this recipe a lot. I have made it for my family and boyfriend, all of them are eating meat normally and they loved it as well. Of course, when you are used to a classic bolognese, this recipe will taste a little different, but the idea of using dried mushrooms as the meat substitute is really amazing as it even looks a little bit alike. I would certainly encourage every single one of you to try this recipe - omnivore or not. It is worth it!!

Have fun trying!!

Walnut Pesto

Hi guys!

It's monday and I want to share another vegetarian recipe with you. As you know, I own Gwyneth Paltrow's cookbook "Notes from my kitchen table" and I have been reading her "goop.com" blog for quite a while now. Last week, it featured an article on so-called "super foods" and I instantly loved the recipe for walnut pesto, so I decided to try it today. I made a few changes to it which I will elaborate on later. So here's the link: http://goop.com/journal/make/207/superfoods

I will add the recipe in metric here:
100g shelled walnuts
2 cloves garlic
1 piece (about 20g or 1 slice) day-old bread
120ml milk
3-4 tablespoons olive oil
25g grated parmesan
salt and pepper, to season

Here's how mine turned out:

As I said earlier, I mad a few small changes. I changed the whole milk for skimmed milk to have less fat. Secondly, I took only two tablespoons of olive oil and added 2 tablespoons of pasta water to thin instead. I did this for two reasons: number 1 is the same as before, to go easy on the fat as nuts contain a lot of (healthy) fat already and secondly, because I worried that the strong taste of olive oil, or too much of it, might cover the taste of the walnuts. The pesto turned out wonderfully. The walnuts add beautiful flavour to the pasta and it is a great alternative to the usual basil pesto, for example. 

Have fun trying!

Basic Tomato Sauce

Hi guys!

Meat free monday again and we are having incredibly hot weather, so I wanted my lunch to be as summery and quick as possible. I find that nothing beats a basic tomato sauce on days like this. I usually prepare a big pot and freeze the sauce portionwise, but it will last in your fridge for a week. My recipe is not from a specific book, it's more a mix of different recipes and it changes from time to time. 

Here's the recipe:

1 800g (13.5 oz) can peeled tomatoes
1 onion
1 pinch sugar
1 tablespoon olive oil
salt
freshly ground black pepper
dried basil
dried oregano

1) Cut the onion in fine dice. Heat the oil in a saucepan over medium-high heat. Add the onion and sauté for about 5 minutes until the onion has softened.

2) Add the tomatoes and their juice. Crush the tomatoes with a wooden spoon. Add the herbs and the sugar. I normally don't measure my herbs, but start with 1/2 teaspoon basil and oregano, 1/2 teaspoon of freshly ground pepper. Bring to a boil and reduce heat to medium-low. Let the sauce bubble away for about 40 minutes.

3) In the end, season the sauce with salt. I add salt ealier, because in the time the sauce reduces, the flavours are getting more intense. 

Serves: 4 + leftovers
Active preparation time: 5 minutes
Total preparation time: about 50 minutes

Here's how I eat it:

If you are not on a vegan diet, you can sprinkle parmesan on top. I love how little active work it takes. I don't know how you're feeling, but on hot days, I try to reduce my time next to the stove to a minimum. 

Have fun trying!

Pasta with Mint Pesto

Hi guys!


It's Meat Free Monday again! I am going to try and introduce you to vegetarian as well as vegan recipes in order to show you how tasty meat-free dishes can be. I am a big pasta lover, so I'm always trying to find new recipes for pasta sauces or interesting vegetable combinations to pair my pasta with. 


I've come across this recipe in Donna Hay's book "Fast, Fresh, Simple". I have been trying to find it online, but it is not available on Donna's website or via Lifestyle Channel that airs the accompanying show. So here is the recipe:


90g (3 oz) mint leaves 
45 g (1 1/2oz) flat parsley leaves
25g (1 oz) parmesan
40g (1 1/2 oz) peeled almonds
1 garlic clove
80ml (1/3 cup) olive oil
freshly ground black pepper
(1 pinch salt)
(1/2 teaspoon honey)


Combine the leaves, parmesan, almonds and garlic in a blender. Blend until pretty smooth. Add the olive oil slowly while blending. Season with ground pepper. Serve with spaghetti. I slightly altered the recipe by adding a little bit of salt and some honey to create a little more depth of flavor as well as using less olive oil. The original recipe calls for 125ml (1/2 cup) olive oil, but I find the olive oil too dominant should you use that much. I added 3 tablespoons of pasta water to thin the pesto before combining it with my cooked pasta.
© inspired by: Donna Hay "Fast, Fresh Simple", Pasta with Mint Pesto


Here's how mine turned out:

I love the freshness the mint is adding to this new spin on classic pesto. It's a great way to live up your everyday dishes with an unexpected taste. The recipe says it serves 2, but I find that the pesto should be enough for at least 4 people. Simply load an empty jam glass with the leftover pesto and store in the fridge. It should keep well for up to one week.

Have fun trying and tell me about your favorite summer dishes!

Marinades

Hi guys!


It is that time of year again: the barbecue is finally getting geared up again and ready to cook some great meat outside. I love barbecue season as you have unlimited possibilities and fully act your creativity out. 


I have been looking up and experimenting with a few recipes for marinade as I find plain meat great every once in a while, but too boring to keep eating it all summer long. These marinades will live up the meat and add great flavor to your next barbecue session.


I have been using marinades on lamb and beef, but they might work on pork as well. When marinating chicken, you might want to turn to different flavors that complement the chicken better. 


Fennel and Thyme-crust (for steaks):


1 teaspoon crushed fennel seeds
1 teaspoon sea salt flakes
2 tablespoons chopped thyme leaves
2 crushed cloves garlic
oil for brushing


Combine the dry ingredients. Brush the steaks with oil and rub with the mixture. Leave covered in the fridge for at least 2 hours.
(Donna Hay magazine summer 2012, Feb-March 2012, the best of summer dinners)

Honey-herb-marinade (for lamb):


2 cloves garlic
1 bunch mint leaves
1 bunch parsley
1 bunch coriander leaves
60ml (1/4 cup) red-wine vinegar
2 tablespoons honey
Sea salt and pepper


Chop the herbs, combine with vinegar and honey. Place the lamb in a bowl (non-metallic) and pour over the marinade. Cover and refrigerate for at least 2 hours. 
(Donna Hay, Fast, Fresh, Simple)
I slightly altered it because I didn't have herbs and combined the garlic with honey and a little olive oil.

Honey and balsamic marinade (for beef, lamb):


2 tablespoons olive oil
1/4 cup (60 ml) honey
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
sea salt and cracked black pepper


Place the oil, garlic, honey, balsamic, salt and pepper in a small bowl and mix to combine. Add the meat and toss to coat. Cover with cling film and refrigerate for 2 hours at least.
(http://www.donnahay.com.au/recipes/mains/meat/honey-and-balsamic-lamb-cutlets-with-beetroot-leaf-and-ricotta-salad)

Basil, lemon and garlic marinade (for chicken):


1/4 cup chopped basil leaves
2 tablespoons lemon zest
2 cloves garlic, crushed
1/4 cup olive oil


Combine the ingredient in a bowl and out in the chicken. Toss to combine. Cover with cling film and allow to rest in the refrigerator for minimum 2 hours.
(http://www.donnahay.com.au/recipes/mains/poultry/basil-lemon-and-garlic-roasted-chicken)

Garlic and chili marinade (for prawns):

4 cloves garlic

2 small chilies, finely chopped

1/4 cup (60ml) olive oil

(2 tablespoons sea salt)

(1 tablespoon finely chopped parsley leaves)

(2 teaspoons finely grated lemon rind)

Crush the garlic and combine with the chilies and olive oil in a small bowl. Add the prawns and cover with cling film. Allow to sit in the refrigerator for 2 hours at least.

(http://www.donnahay.com.au/recipes/fastfood/seafood/garlic-and-chilli-prawn-skewers)
Donna uses the ingredients in brackets to mix a flavored salt that she serves with the prawns. I added them - without the salt! - to the marinade to get a fuller variety of flavors. 

I think this is a nice variety of marinades to get you started. I will continue looking at new recipes and trying new flavor combinations to keep you updated.


Have fun trying!

Red Pesto Pasta

Hi guys,


I have decided not to share a known chef's recipe this week, but instead opt for one of my all-time favourites: Red Pesto Sauce. I don't think there is anything that says summe as much as the rich flavour of sundried tomatoes enhanced only by adding parmesan, toasted pine nuts and good quality olive oil. A little seasoning with salt, sugar and black pepper and you will have a delicious meal ready while your pasta is cooking. 


Here is my recipe: 


180g sundried tomatoes (I like to use any olive-oil-packed variety as the tomatoes will have more moisture) 
60g toasted pine nuts 
45g parmesan 
44g good quality olive oil 


Put the sundried tomatoes in a small bowl or your mixer. I only own a hand blender, so if you are in the same situation make sure you use a steep bowl that allows your blender knife to reach the bottom. Toast the pine nuts in a pan without oil. They are going to brown very fast so you might want to keep an eye on them. Put the toasted pine nuts in the bowl wih the tomatoes. Grate the cheese and add as well. At this point you can blend the ingredients. Slowly add the olive oil. You might not need all of it, but the mixture should be a nice paste and quite moist. It is not necessary to make a fluid pesto, as you don't want to drown your pasta in sauce, but coat it.

When you are ready to serve, add a little bit of the cooking water to the sauce to warm it a little. That'll make it easier to coat your pasta evenly.


Here is how my version looks in the end:

Have fun trying and let me know how the recipes are turning out for you!