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Archive for May, 2012

Homemade Pesto

I’ve always quite liked green pesto but I was never particularly enamoured with it. It was always something I’d turn to if there was nothing else in, and even then I tended to go for the slightly more robust red pesto.

It turns out that a freshly made green pesto is a completely different beast to the stuff you get in jars. I looked for a few different recipes and a fair few had very rough measurements which appealed to my fairly ramshackle way of cooking.

I normally just do one photo when I’ve finished the dish so I thought I would take photos of the ingredients as I went along this time.

I ground some garlic (a lot less than appears here, about half a clove) with a little bit of salt in a pestle and mortar

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I took lots of basil (much more than appears here, a good few handfuls) and added that to the pestle and mortar.

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I then toasted some pine nuts and ground them into the basil and garlic.

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After that I mixed in some grated parmesan and some olive oil.

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I added more oil until I got a consistency I was happy with and then stored some of it in a small jar in the fridge, and the rest I added to a risotto!Image

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I’ve already failed at being punctual with my blog, how utterly predictable. My excuse is I have been very busy going away on two week college trip to Paris….

I have returned to a freezing cold flat despite it being a week into May, so I thought it would be suitable to upload a few of my Autumn / Winter shots.

I’ve always been a fan of Crumbles but I’d never tried a cobbler before so thought I would give it a go. I used this as a basis for my cobbler topping but I used apple and red fruits.

And here is the result

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I think the top should have stayed as separate sections, rather than turning into one large spongy roof, but in the end it tasted nice and still looked pretty good!

A few weeks ago I tried to make some unusual bread. I’ve never been particularly good at baking bread, but this recipe was fairly cake-like so I thought I may have a better chance at success. This is a Hugh Fearnley-Whittingstall recipe and it ended up being really quite tasty. It is the Parsnip and Thyme Bread recipe as seen here.

I didn’t use fresh thyme as I didn’t have time to nip out and get some, but even with the dried stuff it was great. It was simple to make, although grating parsnip does make quite a mess.

Here is an ingredient shot, followed by the finished article.

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