Rocket, Mint and Pecan Pesto

The original recipe for this is supposed to use walnuts, but I didn't have any, but pecans work well too.  You don't use a huge amount of mint here, but just a small handful adds a wonderful vibrancy to this pesto, which is great simply tossed through hot spaghetti or linguine.  I threw in some asparagus spears too into the pasta for a bit more substance.  A simple veggie dish (if you use a veggie alternative to Parmesan) and very quick to make too.  Easily qualifies for under a fiver!  Blanch 100g of rocket in boiling water just for about 5 seconds, drain and refresh under the cold tap, then drain again, and dry on kitchen paper.  Rinse a small handful of fresh mint leaves and dry on towels.  Toast 25g of pecans in a dry frying pan, watching them like a hawk and tossing frequently.  Tip onto a board and chop roughly.  Grate 50g of Parmesan or Pecorino, Grana Padano, whatever you have.  Now put everything in a processor bowl, with half a clove of raw garlic (I am using 'wet' garlic at the moment which is milder), a good grinding of black pepper and a little salt, then pulse once or twice to get things chopped and broken down.  Now, using the pulse action still, pour in good olive oil until you reach the consistency you like - usually about 4 or 5 tablespoons, I find.  Try not to mush it all up too fine but keep a little texture.  Taste and adjust the seasoning, and use as required.  Leftovers freeze well or will hold in the fridge for a day or so with a little more oil on the surface.

Rigatoni with Beef Tagliata, Roast Tomatoes, Beans and Light Pesto

I've always enjoyed the taste of a good steak, but been somewhat put off by a large lump of meat, bleeding onto my plate.  The Italians, as with so much in life, have it right, by serving the steak tagliata, or in slices - this makes it easier to eat, and makes the meat stretch further.  This was a delicious invention, if I say so myself, and I am sorry I didn't take a pic of the finished dish.  Advance prep is best - blanch and skin some broad beans and blanch some fresh sliced green beans, and meanwhile, quarter three ripe tomatoes, spritz with a little olive oil, and roast for 20 minutes.  All the veg turned up in the Riverford box today, and were soooo fresh!  Make some pesto, either the traditional way, or using my amazing, patented low-fat version.  In a mini chopper, blitz 25g basil leaves, a small clove of garlic, a heaped tablespoon of 0% Greek Yoghurt or low-fat cottage cheese, and about 15g of grated fresh parmesan.  Cook your pasta (150g for 2) and chargrill your steak, letting it rest for a minute or two while the pasta finishes. 1x150g steak was plenty for us to share.  Just before serving, slice the meat across the grain.  When done, drain the pasta, return to the hot pot, and throw all the ingredients in, giving it all a good stir, and serve on hot plates with a little extra Parmesan grated over.  No idea of the calories really - guessing around 550 a portion?  But really low fat, and totally delicious.  I will make it again, and take pictures, I promise!

One-pot Salmon with Roasted Asparagus and New Potatoes

picture courtesy of www.bbcgoodfood.com

Could dinner have been any yummier or simpler?  I found this on the BBC Good Food site, which is a very reliable pitstop when I run out of ideas.  Over 110 people have rated this a 5-star dish and they weren't wrong.  I can do no better than link straight to the recipe and pinch their picture.   A couple of changes (of course!): I used some lovely fillets of hot-smoked salmon and popped them on top of the roasted veg for just three minutes to gently warm through in the oven.  And rather than balsamic at the end, I drizzled over some fresh pesto, which was a gentler finish - sometimes I find balsamic vinegar a bit harsh....unless you've shelled out an arm, leg and kidney for the good stuff from Modena.  Anyway, do make this - I know I will again.

Tomato Mozzarella Tarts with Mushroom and Thyme

I was so busy last night, baking for a charity cake sale, that I wanted something super-quick and easy.  I know a take-away would have been many people's choice but I resent the cost.  So, a sheet of puff pastry was halved, and each piece spread with some tomato puree and pesto.  Next came a layer of sauteed mushrooms, then some sliced cherry tomatoes from the Riverford box, and then half a ball of mozzarella from a meal earlier in the week.  A couple of sprigs of thyme, and a grating of parmesan, and the lot went into the oven for about 20 minutes - the oven was on anyway for baking.  Result - light, crisp, savoury pastry 'pizzas', on the table before a take-away would have turned up, and more yummy, to boot.

Spaghetti with Pesto and Prawns

Oxford started off a bit grey and chilly this morning, but by late afternoon, the sun was shining, it was warm, and I wanted something sunny and happy for my tea. I had some home-made pesto left over from the bruschetta at the weekend (why do people buy ready-made pesto? It is horrid, and the home-made is soooo much nicer), so simply boiled spaghetti, and in the last couple of minutes, sauteed prawns and a skinned, chopped tomato in olive oil, and stirred the whole lot together, with a little of the pasta cooking water. The tomato dissolved, sadly, but it still contributed to the overall flavour. Next time, I'd add it at the very last second. But, all in all, a lovely light, fragrant dish for our tea.

Asparagus and Pesto Bruschetta

I know. More asparagus, but we can't stop eating it at this time of year. This was a great starter - crisp little slices of ciabatta, topped with a little home-made pesto, pieces of chargrilled asparagus and fresh Parmesan. These were a wonderful accompaniment to our Vin d'Orange which was served over ice and topped up with a little tonic.