2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (toasted)
2/3 cup olive oil
salt and freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a bowl and mix in the cheese.
Cook some pasta (reserve some of cooking water before draining) and stir in the pesto. If the mixture is to dry add a splash or two of cooking starchy liquid and mix well.
Refrigerated, in an airtight container, and with a layer of olive oil on top pesto can last up to one week.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Aloo gobi, in India that simply means: “potato cauliflower”. You can modify this recipe using sweet potatoes.
2 large potatoes (peeled and cut into 1-inch chunks)
1 head cauliflower (cut into florets)
2 onion (diced)
1 tbsp. whole cumin seeds
2 tsp. ground cinnamon
2 tbsp. homemade curry powder
1/2 cup water
1 bunch cilantro (chopped )
butter and olive oil
Melt the butter in a large skillet over medium heat, adding some oil will prevent butter from overheating. Add the cumin seeds and gently fry them for a minute or two to heat them through (remove staleness and brighten their flavour).
Add the onions and sauté until they soften. Add the cinnamon and curry powder and stir well for another minute or so.
Add the potato and cauliflower and stir well to coat them with the spices.
Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the potatoes are tender, another 20 minutes or so.
Just before serving, sprinkle with fresh cilantro.
Sometimes I wish I’m vegetarian.
Okra Coo-coo or Okra cuckoo is traditional Barbados dish usually served with fried fish.
Slimy okra was a bit of a challenge in our kitchen. My husband and I, we both like the taste, but every recipe witch we have tried turn out to be a small disaster. Ok, except frying it in tempura. Until we discovered this dish.
I really do not know is this true – original – traditional recipe and maybe we cook it completely wrong. Who cares anyway?! I’m not from Barbados and I can’t tell the difference.
10 – 15 okras (depending on the size)
1 cup cornmeal (medium to coarse consistencies)
5 cups water
2 tbsp. butter or olive oil
1 onion (chopped)
4 cloves garlic (minced)
1 tsp. salt or to taste
freshly grated white pepper
Soak the cornmeal in 2 cups of water. Stir it well so that the cornmeal is wet throughout. Set aside. Wash the okra and cut off the tops and point of the bottoms. Slice them crosswise about 1 cm thick. Set aside. In a saucepan heat the butter and gently sauté onion and garlic until soft and nicely smelly. Add okra, salt and remaining water. Cook for 10 – 15 minutes on low heat or until okra is cooked.
Add wet cornmeal. To avoid lumps: pour out half of the okras and the cooking liquid and set aside. Return the pot to a very low heat and pour in the wet cornmeal in a slow steady stream. Stir constantly to break up any lumps. Use wooden spoon. Then add reserved liquid and okras slowly, again stir in constantly. Cook, until cornmeal is cooked. If you are using fine consistency cornmeal few minutes will be enough. I like to use medium or coarse cornmeal and cook it for 10 – 15 more minutes on very low heat, stirring now and then. It will splatter if the heat is too high. Oh, who am I kidding? It will splatter. It always does, keep it partly covered with a lid. If the consistency is to dry and the cornmeal is not cooked yet add some water. When done, taste, season with white pepper and more salt if necessary. Let it rest for few minutes with a lid on. Spread little amount of olive oil or butter in ramekins and pour in Coo-coo to shape it.
Our favorite way to eat this this is all the way vegetarian. Coo-coo Okra served with Sauté Zucchini.
1/4 part red wine vinegar
3/4 parts everything else (1/4 olive oil, 1/4 frozen berries and 1/4 maple sirup)
Mix with immerse blender, pour over salad eat with the person you love.
Salad: mixed greens, celery, watercress, basil, coriander, parsley, mint, pomelo, grapes and berry vinaigrette!
2 tbsp. butter
1 large onion (chopped)
2 cloves garlic (chopped)
1 large potato (cut into chunks)
1 large head of broccoli (chopped into smaller pieces)
4 cups water
100 g blue cheese
pinch of freshly grated nutmeg
croutons, to garnish
We are using the whole broccoli plant. Peel the outer, tough skin of stalks and also use the leaves. Cut everything into smaller pieces.
Melt the butter into a large pan. Add the onions and potato, cover and cook over low heat for 5 – 7 minutes. Add the broccoli, stir well and cook covered for an additional 5 minutes.
Add water and bring to a boil, season with salt and pepper. Re-cover and simmer over medium heat until the vegetables are tender (15 – 20 minutes).
Remove from the heat, let it cool slightly and blend everything with a hand blender, add nutmeg. Reheat gently until very hot but not boiling. Remove from the heat, stir in the cheese until melted and thoroughly combined.
Adjust seasoning. Serve with the croutons.
2 cups bean sprouts
2 tbsp. sesame seeds (1 white, 1 black – toasted)
sesame oil (drop or two)
1 tbsp. rice vinegar
1 tbsp. maple sirup
pinch of salt
Parboil bean sprouts in boiling water for few seconds, rinse with cold water, drain off. Mix all ingredients. Season with salt.