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Mozzarella And Sun-Blushed Tomato Risotto With Basil
By Kate Donoughue on 29/03/2011 12:22:52
Another delicious recipe taken from Risotto: Delicious Recipes For Italy's Classic Rice Dish by Maxine Clark with photographs by Martin Brigdale (Ryland Peters & Small, £14.99)
Ingredients1.5 litres (3/4 pints) hot vegetable stock or chicken stock 125g (41/2oz) unsalted butter1 onion, finely chopped400g (14oz) risotto rice150ml (1/4 pint) dry white wine250g (9oz) mozzarella cut into 1cm (1⁄2in) cubes4 tbsp chopped fresh basil300g (10
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Orecchiette, Tomato And Ricotta
By Junior on 19/09/2011 15:16:20
This beautiful dish uses crumbly Ricotta, sweet tomatoes and fresh basil
and Ruth Rogers (Ebury, £20).Ingredients350g (12oz) cherry tomatoes3 tbsp basil leaves1 garlic clove, finely chopped1 tbsp extra virgin olive oil200g (7oz) ricotta320g (111/2oz) orecchiette50g (13/4oz) Parmesan, gratedMethodCut the tomatoes in half
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Tomato Bruschetta
By Junior on 16/09/2011 16:44:40
These toasted slices of bread topped with ripe tomatoes and torn basil leaves are very simple to make
of toppings. The simplest one is made with juicy tomatoes, but you could also try toppings such as mozzarella cheese, basil, ham or roasted vegetables.Ingredients1 small rustic loaf or 1 small baguette4 tbsp extra virgin olive oil for drizzling8 ripe plum
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Hey presto - pesto!
By Junior on 14/09/2011 17:56:13
Here's a wonderful pesto recipe which you can drizzle over a hearty bowl of pasta
There is always a pot of basil by the kitchen sink that I lovingly tend to. We pick the leaves to use in a mozzarella and basil salad, which is one of the children’s favourite dishes. Last weekend, Felix fancied pasta for lunch, so we decided
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Top chefs at home: Richard Bertinet
By Catherine O'Dolan on 09/09/2010 11:45:47
Richard Bertinet, owner of The Bertinet Kitchen, and father of Lola Maude, three, Tom, six, and Jack, nine, on family meals and the recipe for perfect pesto
nuts, or rocket, coriander or a blend of herbs instead of basil. Pesto originates in Genoa in the Liguria region of Italy, where they traditionally make quite subtle, aromatic olive oil, which I prefer to a strong peppery fruity one – the kind
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Coco’s Paninis
By Junior on 21/09/2011 14:43:11
Coco’s pursuit of the perfect panini has led her to this recipe with pesto, parma ham and mozzarella
Serve warm to fuse the flavours together.Serves 1IngredientsFor the pesto2 handfuls of pine nuts75g (23/4oz) Parmesan1 clove of garlicBunch of fresh basilHandful of fresh wild garlic leaves (optional)2 tbsp of olive oilSqueeze of lemon juice
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Spaghetti With Sausages
By Junior on 15/09/2011 14:55:43
This delicious and speedy family dish can be made special with unusual pasta shapes and really good quality organic bangers
Serves 4Ingredients2 tsp olive oil8 organic sausages300g (10 1/2oz) large pasta shells, such as conchiglioni350g (12oz) jar of good tomato pasta sauce, such as Seeds Of Change A handful of fresh basil, torn roughlyA knob of butter25g (1oz) Parmesan
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Trenette al Pesto
By Junior on 20/09/2011 15:29:07
A fantastically versatile condiment, pesto is great to make as it keeps for ages
with Parma ham and this great pesto. Trenette al PestoIf you can’t get trenette pasta, use linguine or tagliatelle instead.Serves 4Ingredients200g (7oz) fresh basil2 garlic cloves20g (3/4oz) pine nuts, toasted50g (13/4) Parmesan, grated50g (13/4) pecorino
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Linguine With Pesto
By Junior on 16/09/2011 16:32:46
Budding chefs will enjoy making this Italian dish with a beautiful green sauce
) pine nuts25 fresh basil leaves3–4 tbsp extra virgin olive oil400g (14oz) dried linguine pastaFreshly ground black pepper1. Grate the cheese and put to one side. Crush the garlic and a small pinch of salt (this makes it easier to squash the garlic) in a
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Leon's famous meatballs
By on 20/04/2010 14:50:49
Tasty food from the trendy, bohemian eatery
of garlic, choppedFor the sauce 30 ml olive oil3 cloves of garlic, crushed2 x 800g tinned chopped tomatoes1 ½ tablespoons harissa (which you can get from a Middle Eastern grocers)A handful of basil and the same of parsley, choppedSalt and pepperTo serve
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