My mum told me about this recipe and I thought I'd give it a go. It's very sweet, and full of goodness. You can use any pesto you like. I love a good basil pesto, but certainly a beetroot pesto, or even a sun dried tomato pesto would also be great. Definitely one I'm going back to cook again.
Pesto, Goat's Cheese and Stuffed Field Mushrooms
Ingredients:
Pesto (enough for a "dollop" in each mushrom)
4 large field mushrooms
1 medium sized zucchini
a couple of florets of broccolli, chopped
1-2 shallots
handful of baby spinach leaves
handful of fresh parsley
handful of pinenuts
tin of corn kernels
a good goat's cheese (also called chevre)
salt
Method:
1. Preheat the oven to 180*C. Line a baking tray with baking paper.
2. Cut the stalks off the mushrooms and set aside. Place mushrooms "cup side up" on the tray.
3. Chop the stalks, zucchini, broccolli, shallots, parsley and spinach leaves and place in a bowl. Mix well, then use this mixture to stuff the mushrooms.
4. Place stuffed mushrooms in the oven for 20-25 minutes.
5. Meanwhile, lightly toast the pinenuts in a little oil (be careful not to burn them) and set aside.
6. Heat the corn kernels through.
7. When mushrooms are cooked through, remove from oven and top with corn and pinenuts. Crumble the goat's cheese on top and season with salt to taste. Serve immediately.
Serves: 2
Rating: 5
Showing posts with label pinenuts. Show all posts
Showing posts with label pinenuts. Show all posts
Saturday, 6 September 2008
The Best Potato Salad Recipe Ever
The exact quantities for this recipe are a bit difficult to say as it depends on your tastes. You can always add more or less.
BUT, what is not difficult to say is that you'll love this recipe!
The Best Potato Salad Recipe Ever
Ingredients:
1.5kg Waxy Potatoes (Kipfler & Dutch Cream are great) roughly chopped
4-5 free range eggs
4 Tbsp mayonnaise
4 Tbsp light sour cream
Small bunch of shallots (spring onions), chopped
Sea salt flakes
Fresh dill (optional), roughly chopped
pinenuts (lightly toasted)
Method:
1. Cover the potatoes with cold water, adding 1/2 teaspoon of the salt to the water. Bring to the boil and cook just until tender. Drain and allow to cool. Place in a large bowl.
2. Boil eggs until hard (about 3 mins), remove shell and cut in quarters.
3. Lightly toast the pinenuts in a little oil (be careful not to burn them), drain and set aside to cool.
4. In a small bowl, combine the mayonnaise, sour cream, cooled pinenuts and fresh dill. Mix well, and pour over cooled potatoes. DO NOT POUR OVER HOT POTATOES. Toss gently, then add egg and shallots and ensure mixed through lightly.
5. Chill for several hours or overnight before serving.
NOTE: this recipe tastes even better the day after!
Variation: You can add a little whole-seed mustard to the sauce, if you'd like to vary the taste. Also, this salad tastes amazing if you add a little sweet potato in place of some of the potato.
Serves: 4+
Rating: 5!!
BUT, what is not difficult to say is that you'll love this recipe!
The Best Potato Salad Recipe Ever
Ingredients:
1.5kg Waxy Potatoes (Kipfler & Dutch Cream are great) roughly chopped
4-5 free range eggs
4 Tbsp mayonnaise
4 Tbsp light sour cream
Small bunch of shallots (spring onions), chopped
Sea salt flakes
Fresh dill (optional), roughly chopped
pinenuts (lightly toasted)
Method:
1. Cover the potatoes with cold water, adding 1/2 teaspoon of the salt to the water. Bring to the boil and cook just until tender. Drain and allow to cool. Place in a large bowl.
2. Boil eggs until hard (about 3 mins), remove shell and cut in quarters.
3. Lightly toast the pinenuts in a little oil (be careful not to burn them), drain and set aside to cool.
4. In a small bowl, combine the mayonnaise, sour cream, cooled pinenuts and fresh dill. Mix well, and pour over cooled potatoes. DO NOT POUR OVER HOT POTATOES. Toss gently, then add egg and shallots and ensure mixed through lightly.
5. Chill for several hours or overnight before serving.
NOTE: this recipe tastes even better the day after!
Variation: You can add a little whole-seed mustard to the sauce, if you'd like to vary the taste. Also, this salad tastes amazing if you add a little sweet potato in place of some of the potato.
Serves: 4+
Rating: 5!!
Tuesday, 22 July 2008
Basil Pesto and Pasta
"Pesto" is a word that is often bandied about these days. Basically, it's a mixture based on a herb that can be used as a dip or as a sauce. You can make it from a variety of ingredients, but my favourite is basil.
The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!
Basil Pesto and Pasta
Ingredients:
Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)
Method:
1. Cook pasta as per instructions on packet
2. In a food processor, combine all remaining ingredients (except oil).
3. Taste mixture and add more of the ingredients you think are missing.
4. Add a little olive oil and process again until the mixture has the desired "wet feel".
5. Serve pesto either on top of pasta, or tossed through it.
Serves: 4
Rating: 5
The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!
Basil Pesto and Pasta
Ingredients:
Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)
Method:
1. Cook pasta as per instructions on packet
2. In a food processor, combine all remaining ingredients (except oil).
3. Taste mixture and add more of the ingredients you think are missing.
4. Add a little olive oil and process again until the mixture has the desired "wet feel".
5. Serve pesto either on top of pasta, or tossed through it.
Serves: 4
Rating: 5
Tuesday, 10 June 2008
Risotto With Mushrooms and Pinenuts
This recipe is great with asparagus in place of the mushrooms (if in season)
Risotto With Mushrooms and Pinenuts
Ingredients:
4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese
Method:
1. Bring water and stock powder to the boil in a saucepan and keep simmering.
2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.
3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.
4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.
Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.
Serves: 4
Rating: 4
Risotto With Mushrooms and Pinenuts
Ingredients:
4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese
Method:
1. Bring water and stock powder to the boil in a saucepan and keep simmering.
2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.
3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.
4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.
Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.
Serves: 4
Rating: 4
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