Ingredients Method About this recipe You know those grey rainy Sunday days in winter that feel a bit blah and uninspiring? Yes, me too. Perhaps today is even one of them. This chickpea concoction can help somewhat with zippy lemon and warm spices. It fits …
Ingredients Method Heat oven to 180 degrees celsius and line two 20 x 30cm baking trays with baking paper In a medium bowl, mix together masa flour, seeds and the teaspoon of sea salt. Add the olive oil and boiling water. Mix together until all …
Ingredients
Method
Place all ingredients into a food processor or a blender. Process on high speed until it forms a wet, loose texture. If it is dry and clumpy, add a little more olive oil and process again. Taste and add a little more salt if needed.
About this recipe
This punchy pesto is a great alternative to salad if you find yourself with some rocket in need of eating. Even if you don’t have rocket to hand, I reckon it’s worth getting some if you fancy making pesto. This is not a strictly authentic pesto recipe given the rocket and almonds, but I promise it’s worth a shot anyway. Pairing rocket with the basil gives it a satisfying peppery kick, and the toasted, chopped almonds give enjoyable hits of nuttiness in between unctuous herby mouthfuls.
Pesto enjoyed a significant surge in popularity in American and British diets in the 1980s and 90s, and rightly so, because it is delicious. It dates back to at least the Middle Ages, and potentially has an earlier relative ‘moretum’ from ancient Roman times. The original basil pesto hails from Genoa and its story is in fact a truly international one. Basil found its way to Italy from Asia through ancient spice routes. Sailors leaving from the port of Genoa took pesto with them on their journeys to promote good health, and I like to think it found favour in many foreign ports.
This pesto is good for the traditional slathering-on-pasta as a sauce and for pepping up a sandwich, but I think it’s particularly good as a dip, scooped up with crackers and crudités. I hope you like it x
I am just back from a truly fabulous trip away overseas, so please do forgive my gap in posting. While I recover from jet lag and make my way through a substantial stack of dirty socks and other clothing (why does one half of a …
Ingredients: Method: Pre-heat oven to 200 degrees celsius. Cut the tomatoes, eggplants and garlic in half lengthways. Spray a large roasting tin with olive oil spray, or drizzle with olive oil. Place the tomatoes and eggplants in a single layer in the tin. Place the …
This is truly a store cupboard staple as it requires things I bet you already have to hand. Even better, it’s a delight for chilly Winter days – it’s warming and filling with a healthy dose of things that will keep you well, including vitamin C and lycopene.
Shashuka is a popular Mediterranean dish of eggs cooked in tomato and the reason I haven’t called this recipe for eggs baked in tomato “shashuka” as I don’t really feel it has enough sophistication to deserve that title! Some shashuka recipes have all kinds of loveliness including preserved lemon and fresh herbs – my recipe here is just a simple little throw-together. Nonetheless, I do find it very tasty and satisfying and I hope you do too. Stay safe and warm out there x
Ingredients (for one person):
Method
My parents are amazing gardeners and I couldn’t resist this little scallopini left over from their crop. Mainly because, what a cute vegetable, everyone! How could you not want to take it home? Little and frilly and kind of like a flying saucer. I’ve eaten …
Savoury cheesy beery sauce on toast, that is my delicious experience with Welsh Rarebit to date. And my, this lovely little cheese-on-toast treat is scrumptious.
You could be forgiven for thinking my Edmonds Challenge had gone off the boil somewhat…truth is, it had, and for that I apologise. But, dear readers, we are back on the boil, quite literally in fact, as today’s recipe includes broccoli, boiling water and a saucepan.
A while ago, I promised a run of almonds as I worked my way through almond recipes in the ‘A’ section of our national treasure the Edmonds Cookbook, and indeed they did as I grabbled with some new treats, including devilled almonds and almond biscuits.
Today we greet the last entry in the ‘Almonds’ section, Broccoli with Almonds. And can I say, what a delight. Lightly cooked broccoli covered with lemony butter and toasted sliced almonds. Oh yum.
This happy marriage of food with butter and nuts has its own official culinary term, ‘amandine‘, which means food cooked with butter and seasonings and garnished with a sprinkling of almonds.
Edmonds’ own take on this delight, a ‘Broccoli Amandine’ if you like, is a little gem. Easy and tasty, it would be a classy and delicious accompaniment to any supper. I chose to accompany mine with a little brown rice for lunch and can report this was a very satisfactory pairing.
The recipe is below…enjoy.
Edmonds Broccoli with Almonds
500g broccoli, cut into florets
2 tablespoons butter
2 tablespoons lemon juice
salt
pepper
2 tablespoons toasted sliced almonds
Cook the broccoli in salted, boiling water until it is just tender.
In another saucepan, melt the butter and add the lemon juice, salt and pepper.
Drain the broccoli.
Add the almonds to the butter mix and spoon this over the broccoli.
