Monday, 6 May 2013

Conchiglioni Rigati with homemade Pesto


55g of Basil
20g of Pine nuts
20g of Parmesan Cheese
A clove of garlic
2 teaspoon full of Olive oil
Half a teaspoon of Lemon juice

Punnet of sliced Mushrooms
2 sprigs of Thyme (remove from the stalks)
1 diced Shallots
1 diced garlic
14 individual Conchiglioni Rigarti
2 teaspoonful of olive oil
A litre of water


Using a saucepan bring the salted water to boiling point

Add the Conchiglioni Rigarti and follow the cooking instructions on the packet

Whilst the pasta is boiling, 

Using a pestle and mortar 

Add the basil, pine nuts, garlic, olive oil and salt

Mix the ingredients together to a coarse texture

Scrape the mixture into a bowl

Grate the parmesan and add to the mixture

Using a fork mix everything together and taste.

Add the lemon juice for that extra kick 
Salt and pepper to taste.

Using a blender

Just place the basil, pine nuts, garlic, olive oil, 
parmesan, lemon juice, salt and pepper into the blender

Using the low setting of your blender blitz the ingredient together into a coarse texture.
The course texture creates a crunch to the dish.

Quickly check your pasta is al dente 
Meaning it should have a bite (firm but not hard) and not over cooked.

In a frying pan, use a teaspoon of olive oil,
Add the diced shallots and cook on a low heat for 1 minute. 

Add the diced garlic and cook for a further 15 seconds
Then add the mushrooms
Using a spatula add a table spoon of juice from the pasta

Cook the mushrooms for 1 minute whilst tossing it. Then add the the thyme and cook for a further minute.

Drain your pasta and reserve some of your pasta juice in a small bowl
Just in case you need it.

Mix the pasta, mushroom and pesto in your saucepan
If the mixture is too thick, just add a teaspoon of the reserved juice

Add salt and pepper to taste and serve in a shallow bowl

Drizzle with olive oil and lemon juice


Saturday, 4 May 2013

Recipe for Walnut bread with homemade Guacamole.

After a gruelling session with my personal trainer this morning, I am back in my kitchen laboratory to create a quick and easy brunch. I decided to make a Green pesto and Green Chili Pistou Guacamole. I just enjoyed the flavours and decided to share the recipe.  I have tweaked the recipe, as my Green Chili Pistou recipe is a secret. Enjoy!


Half ripened Avocado
A teaspoon of Pesto
De seed and dice 1 red or green medium heat chilli
1 teaspoon of diced red onions
Half a teaspoon of lime/lemon juice
Half a teaspoon of olive oil
Salt and pepper to taste

Walnut bread (Optional) You can substitute the Walnut bread with either whole meal bread,  farm house bread or a rice cake

Best served with cucumber

Guacamole served on a warm crusty Walnut bread
A trio of Guacamole, Mushroom & thyme and Tomato & Parsley Salsa served on a crusty warn Ciabatta


Using a bowl and a spoon, scoop the avocado from its shell

Add the diced onions

Using a fork, crash the avocado and onions together. I like to crush mine, as I like to bite on some chunks of avocado rather than have it too mushy.

Then add the pesto and diced chillies and mix together

Add the lime or lemon juice and at this stage taste your guacamole

If it needs a bit of salt then use it, if not just enjoy it without the salt.

To serve

Slice some cucumber into a bowl and lightly salt it.

Slice your preferred bread

On a plate arrange the cucumber slices together in the middle and rest your sliced bread or rice cake on it.
Then scoop your Guacamole onto the bread, drizzle with a bit of olive oil and lime juice.