Saturday, 5 October 2013

Sardinia to Suffolk - the best alternative pesto

Whilst staying with some Italian friends in Sardinia 4 years ago, I was taught how to make this delicious Sardinian Pesto. I couldn't remember the recipe exactly so had to wing it a little. It's a definite winner! Dip, smother and cover...this pesto is so versitile.

Ingredients (serves 4)

- 16g basil
- 16g spinach
- 220g tomatoes
- 50g almonds
- juice of 1/2 a lemon
- cloves of one garlic
- 3tbsp olive oil
- 20g parmesan, grated
- 20g cheddar, grated

1. Blend everything together apart from the cheese for 5 seconds, scrape down the sides with a spatular, then add the cheese and blend for another 10 seconds. 

Serve stirred into pasta, smothered on salmon, or spread onto toast.

Super Fruity Strawberry, Pineapple and Tangerine Juice topped with Goji Berry Flaxseed

I don't often post smoothies and juices, because they're incredibly easy to make. All fruit tastes great when it's pulverised. However, this one was extra fruity, delicious and the easiest of easy.

Ingredients (serves 1)

- 30 small British strawberries
- 8 pineapple pieces
- 1 tangerine or orange, peeled

- goji berry, pumpkin seed and sunflower seed flax (find the recipe further down)

1. Simple blend the fruit together in a tall mixer, pour into a large glass and sprinkle with the flaxseed topping.

Apple and Prune Crumble

There were some leftover tinned prunes that needed eating, and tonnes of windfall apples in the garden, so this crumble was a serious experiment. Having searched 'Apple and Prune Crumble' online, I wasn't successful. Therefore this might be the only recipe out there!

Ingredients (serves 8)

for the crumble base -

- 4 small/medium apples, peeled and chopped
- 7 tinned prunes, pitted
- 2tsp water
- 4 tsp prune juice from tin
- 1 dessert spoon golden syrup
- 1 tsp cinnamon

for the crumble topping - 

- 170g plain flour
- 75g demerara sugar
- 25g porridge oats
- 75g unsalted butter, softened
- 10g goji berry flaxseed (optional)
- 10g pumpkin seeds
- 1 tsp cinnamon

1. Start by pre heating the oven to 180°c. Choose a suitable dish and place the apples inside. Cover them with the water, prune juice and golden syrup, then stir. Finally, sprinkle over the cinnamon and place the prunes on the top.

2. Place all the ingredients for the crumble topping into a bowl and blend with your hands until the butter has broken into small bits and combined with the mixture. (Tip - Your fingers should be dirty and your palms should be clean. Lift the mixture up with your finger tips to let the air in).

3. Once the crumble topping is ready, pour it evenly over the crumble base.

4. Put the crumble in the oven and cook for 30-40 minutes until golden. Serve how you wish - hot or cold.