a handful almonds, shelled
a handful pine nuts
a handful pistachios (shelled)
handful fresh flat-leaf parsley leaves
handful fresh mint leaves
200 g pasta
1/3 – 1/4 cup grated parmesan cheese
1 orange zest
splash olive oil
Toast the pine nuts and almonds. Put all the nuts and herbs in the food processor and whiz up. The mixture should be fine, but not completely pulverized, it should still have some texture. Cook the pasta in boiling, salted water until al dente. Drain. Toss in a bowl with the nuts and herb mixture, add olive oil, parmesan cheese and grated orange zest. Garnish with fresh mint or parsley leaves and serve immediately.
I just love the recipes with simple measurement scale: a handful, a pinch, a splash. My father’s favorite sentence was: I don’t know darling, you just cook it until is’s done. Cooking it’s easy, you just need empty stomach and no fast food solution nearby:-)
Another BINGO form Chef Laura Calder.
I’m not a dessert person. Cakes, pies, desserts, ice creams… all of that sweet treats, fancy and not fancy, they must be something really special for me to eat them.
On other hand this Pineapple Flambé, I could eat everyday. Pineapple is so sweet so I don’t understand why in some recipes they add sugar to it.
This recipe is easy to make – the whole procedure last as one TV commercial brake.
1/2 pineapple (cut in rings)
splash of bourbon (1/4 cup)
2 tbsp. butter
vanilla ice cream
2 bananas (cut lengthwise, optional)
handful sliced almonds
Heat the skillet, melt the butter, add pineapple, fry both sides on medium-high heat (until they turn golden brown). Add bourbon, light it up (flambé). Pray that the fire alarm stays silent. Remove the pineapple from the skillet. On remaining liquid warm up the banana. Assembly all ingredients in a serving bowl: place 2 pineapple rings on bottom, top it with two scoops of ice cream, topped with some more pineapple, put banana on the side, sprinkle with almonds.