Tuesday, July 22, 2008

Spaghetti with Pesto

Vegetarians and non-vegetarians alike will enjoy this easy pasta with fresh basil pesto dish as a quick lunch or dinner. Recipe serves 6.

Ingredients:

2 ounces (60 g) fresh basil leaves, plus basil sprigs for garnish
3 tablespoons pine nuts
4 cloves garlic, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
5 tablespoons mild olive oil
12 ounces (375 g) spaghetti

Method:

1. Combine basil, pine nuts, garlic, sugar and salt in a blender or food processor. Process briefly to mix. With motor running, gradually add oil through lid or feeder tube, as when making mayonnaise. The mixture will form a thick sauce. Scrape pesto into a bowl or jug, cover and set aside.
2. Bring a large saucepan of lightly salted water to the boil. Add spaghetti and cook until just tender.
3. Drain spaghetti and tip it into a heated bowl. Add pesto and toss until all the spaghetti is evenly coated. Serve at once, garnished with fresh basil.

Brussel Sprouts with Horseradish


The horseradish gives these easy, freshly-steamed vegetables a nice 'bite'. It is an excellent side dish to accompany beef. Recipe serves 6-8.

Ingredients:

1 1/2 pound (750 g) brussel sprouts
3 large carrots
3 leeks, washed
2 tablespoons butter
3 tablespoons horseradish cream
3 tablespoons cider vinegar
1 teaspoon parsley flakes
1 teaspoon dill leaf tips
1/2 teaspoon salt
Ground black pepper to taste

Method:

1. Trim outer leaves of brussel sprouts. Cut carrots into 3/4 inch (2 cm) slices and leeks into 1/2 inch (1 cm) pieces. Steam all vegetables until tender (10-12 minutes). Drain.
2. Meanwhile, melt butter in a heavy saucepan. Stir in the remaining ingredients. Toss well with hot vegetables and serve immediately.

Clarified Garlic Butter

This butter can be used for frying, especially potatoes, and can be brushed over pastry before baking, and over cooked buns and bagels before heating. It is also particularly good with fresh vegetables such as asparagus and artichokes.

Ingredients:

3-6 cloves of garlic, unpeeled
1/2 cup butter
Salt and pepper

Method:

1. Blanch the unpeeled garlic in boiling water for 1 minute, then drain and peel.
2. Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.
3. Skim the butter and strain it through a piece of muslin (cheesecloth) or a very fine sieve. Keep covered in the fridge until needed.