Archives for posts with tag: pesto

Nothing quite beats a warm flaky pastry after a chilled day to myself. I bagged a cheap last minute ticket to the theatre to see Our Ladies of Perpetual Succour, which was awesome. I got home about 6pm and wanted a quick and tasty dinner. I’d defrosted a sheet of puff pastry that had been in the freezer for about 2 months and was reduced to 75p. 

1) lightly grease a baking tray and lay out the pastry.

2) melt a knob of butter and brush all over the pastry.

3) slice 3 leeks and sprinkle on the pastry, chop 3-4 broccoli florets and sprinkle over. Blob on some pesto. Grate over cheddar.

4) oven on 180 for half an hour or til golden brown. 

I served it with sweet potato wedges, which I put in the oven when I started prepping the tart so they were nice and crispy.

Mmmm pastry.

  

Whilst I’m not feeling great all I want is a satisfying carby dinner. I’m trying to cut down on meat and I had some soya mince to use up so the logical choice was bolognese. It turned out pretty tasty!

1) chop one small onion and fry in a pan on the hob.

2) add a handful of chopped mushrooms to the pan.

3) add 120g of soya mince and 250ml of veg stock. Season with salt, pepper and mixed herbs.

4) add frozen peas, 1 tin of chopped tomatoes and 1 cup of water.

5) squeeze in some tomato purée, stir and simmer on a low heat for 15 mins.

6) boil some spaghetti, once boiled, drain and stir in pesto.

Serve up with lots of Parmesan on top. 

  
Apologies for the wordy title – I was just describing everything on the plate! This is such and easy and tasty dinner, it requires very little effort!

1) peel and slice 2 sweet potatoes, drizzle with olive oil and bake at 180 degrees c.

2) after 5 mins, put the fish in. I use frozen because it’s cheaper to buy and lasts a long time. To prepare, place the fish on tin foil and spread pesto on the top. Wrap up the parcel and place on a baking tray.

3) bake the fish and sweet potato for 25 mins.

4) remove the fish from the oven and open up the parcels – sprinkle breadcrumbs on the top and put back in the oven, leaving the parcel open.

5) after 5 mins take everything out. Sprinkle feta over the sweet potatoes and olives on the fish. Add some boiled brocolli to your plate for extra green.

Don’t lose the juice in the foil! You should have a light pesto drizzle for the fish. 

I almost ordered a pizza last night. I refrained last minute though and instead whipped up this super fast, super cheap and super tasty pasta dish. I’ve also got leftovers for lunch today so I’d call that a success of my willpower not to succumb to a big greasy pizza!

1) boil 1/4 bag of pasta in a pan of water on the hob.

2) chop and fry a courgette with 10-12 black olives for 5 minutes.

3) drain the cooked pasta and return to the pan. Mix in 2 large dessert spoons of pesto (shop bought, sorry, if you want to make your own then use Jamie’s recipe).

4) stir in the courgette and olives. Sprinkle over crumbed feta to serve.

I should have added pine nuts but completely forgot I had them in the cupboard!

I’m using the word ‘pesto’ but it’s technically not actually pesto as there’s no basil in it. Anyway this was a yummy and quick lunch in the office today.

1) pop pasta in a pan of boiling water.

2) in a food processor whizz up 1/2 minced garlic clove, 1 small avocado, some dried basil and a glug of olive oil.

3) add some broccoli to the cooking pasta til done.

4) drain the pasta and broccoli, stir through the avocado mix and season with salt and pepper as you like it.

Once cool I added crumbled feta and took to work in a tuppaware pot.

This was actually a super speedy dinner! Got the ingredients for the pesto from this recipe but didn’t follow it directly.

1) boil the kettle and get the spaghetti going in a pan on the hob.

2) in a food processor blend: 2 big handfuls of washed spinach, handful of walnuts, some good grates of parmesan, a small clove of garlic. Add olive oil as its whirring until it’s at your desired consistency.

3) drain spaghetti and mix in the pesto whilst on a low heat.

4) in a separate pan, boil water, add a drop of vinegar and use a teaspoon to swirl in a circle. Crack an egg into a ramekin and add to the swirling water. Leave for a min and remove any whispy bits with a slotted spoon. Cook for 1 more min depending on how you like your egg.

5) Plate up and keep the rest of your pesto for another day. Apparently it keeps for a quite a while in the fridge. Winner!

7food

Easiest and tastiest lunch in the world. But also, how frickin expensive are pine nuts?!

1) Boil pasta (wholewheat obvs #healthy).

2) Boil brocolli (in same pan as pasta – saves washing up!)

3) Drain and stir in pesto (yes i cheated, will work on making my own pesto for a future post).

4) Wait for it to cool and add crumbed feta and pine nuts.

5) Pop in a tuppaware and take to work.

Job done!