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Tag: garlic

tomato pesto, pesto rosso, red pesto

sundried tomatoes in oliveoil, garlic, oliveloil, pine kernel and salt. (works quite good without pine kernels)

roast pine kernels in a pan without fat until a lightly tan. mix them together with the tomatoes, some garlic cloves, salt and oliveoil with a hand-held blender. consistence should be soft and spreadable.

i know, for a real pesto you should use parmesan cheese. but in this case i love it without.

this pesto is perfect just as a dip for warm and new baked bread or as a basic sauce for pasta.

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green crêpes with creamed goat cheese, tomato pesto & rucola

green crêpes: 100ml milk, 100gr. flour, 1 egg, 50gr. fresh spinach leaves

mix the spinach together with the milk and make it green! add it to the flour and whisk it until all the flour is gone. add a whole egg. consistence should still be a kind of fluid so that the batter can easily spread over the ground of a round pan and cover it.

use semi heat and use a kitchen towel soaked with oil to moisten the pan. put a little of the batter in the middle of the heated and oiled pan and swing it until the batter covers the whole ground of the pan with a thin layer. just fry it without colour and turn around the crêpes after about 1 min. for another minute. done.

the colour of the spinach will be even more intense after the heating process.


tomato pesto: sundried tomatoes in oliveoil, garlic, oliveloil, pine kernel and salt. (works quite good without pine kernels)

roast pine kernels in a pan without fat until a lightly tan. mix them together with the tomatoes, some garlic cloves, salt and oliveoil with a hand-held blender. consistence should be soft and spreadable.

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seafood pan

find an ovenproof form and fill it with seafood you like. i love to use scallops, scampi and a seafood mix you can buy frozen. cover all with olive oil and add crushed garlic, lemon and chillies as you like. salt it and put it in the ovn at 180°C for 10min. img_20151114_162911-640x640.jpgserve it with fresh bread.

decorate it with some dill or parsley after it’s done.

 

 

 

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braised beef or lamb

grab a high rib or a breast of beef or, like in my case, a leg of lamb. salt the meat on all sides, not too less, and put it in a casserole. cover it completely with red wine and add whole smashed garlic and rosemary. set the lock on and leave it in the ovn for 4 hours at 160°C.

only thing you need for serving is fresh bread and another bottle of wine…. enjoy!

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