Sunday, 26 May 2013

Making Pasta and Wild Garlic Pesto.

The other day I had a go at making pesto and pasta from scratch. I really liked making the pesto and it tasted great and I feel like that was worthwhile making from scratch. 
It was the first time I had ever made pasta and despite thinking it was rolled thin enough by the time it came to cooking it, it just seemed way to thick so put in the extra time and effort to roll it paper thin. Even when you think it is thin, roll it a bit more. Or even better put the dough through a pasta machine. 

To make the wild garlic pesto you will need. 
1 large handful of wild garlic leaves. 
1 large handful of basil leaves. 
1 large handful of pine nuts. 
1 large handful of Parmesan. 
1 large glug of olive oil. 
1 pinch of sea salt. 

First toast the pine nuts until golden in a dry frying pan.

Wash and chop the wild garlic.

Put the wild garlic in with a pinch of salt to the pestle and mortar and pound it until it become a bruised dark green.

Then chop the basil

Add to the wild garlic, pound and mix it in.

Next add the toasted pine nuts and grind them up into the mix.

Add the freshly grated Parmesan and mix with a spoon.

Add the oil until the mix binds together

The pesto is done.

Next for the pasta.
You will need extra strong flour. 100g per person and one large egg per person.

Crack the eggs in a bowl and scramble up. Put the flour on the work surface and make a well in the flour. Add the egg into the middle of the flour. 

Mix with your hands until a dough forms. 

Once the dough comes together knead it for five minutes. 

Then roll the dough as thin as possible. 

Cut the pasta into strips about 1cm thick. Roll the pasta out thinner than mine for a better result though!

Boil the pasta, mine took a while because of it being thick!

Stir the pesto into the cooked pasta and that is that. 

Wednesday, 22 May 2013

Gourmet Burger Kitchen.

While shopping on Saturday we popped in for lunch at GBK. I have never been to one before but have always heard good things. 

To me at a glance it seems like the Nando's of the burger world. Perfect for a filling lunch to keep up the energy for shopping. 

We ordered and had some free monkey nuts. 

Food arrived quickly, we both had a cheese burger. I had a brioche bun and BBQ sauce as an extra. 

We shared sweet potato fries with a bacon dip, outrageously good. 

If that wasn't enough I also had an oreo milkshake. So, so tasty and so thick.

I would go back for the fries and milkshake alone. The burger was really good too and I picked up a lot of bargains in the shops.

Tuesday, 21 May 2013

Breakfast. Three ways with porridge.

Porridge can get boring. I have it almost every day so am always on the hunt for new ways to jazz it up.

This post will cover.
Banana and Peanut butter.

I also have an overnight porridge here, Perfect for those in a rush or want something cold for breakfast.

They all start the same 50g of porridge oats per person and around 200ml of water.

Put the oats and water in a pan on a medium heat and keep stirring the mix until it starts to thicken. You can see the water and oats when stirred goes milky meaning the porridge tastes creamy. 

Then time to add the first flavour, Chocolate. Add a level dessert spoonful of hot chocolate powder for one person or heaped for two people.

Stir and simmer until it reaches the desired consistency.

Next Berries, add the oats and water and stir. Then add the berries and keep stiring. 

I also add a squeeze of agave syrup as the frozen berries can be quite tart.

The last flavour is banana and peanut butter.

Make the porridge up the same then add in half a chopped banana and a heaped tea spoon of peanut butter and stir until the banana has softened and the peanut butter is all mixed in. 

Add the rest of the banana on top. 

Monday, 20 May 2013

Honey and Mustard Sausages.

On the way back from the bluebell wood we stopped in at a farm shop to pick up some bits and bobs. One of the things we bought were sausages. Honey roasted flavour and BBQ but this recipe with work with normal sausages in the oven or on the BBQ as summer approaches.

For every three sausages you will need one big teaspoon of honey and one of mustard.

Mix the glaze in a bowl. 

Put the mix in the microwave for 20 seconds. Then stir. 

Coat each sausage in the glaze and place in a baking tray. 

Put in the oven at 180 every ten minutes take the sausages out and put some more glaze on them. 

While in the oven I made a salad with the tomatoes from the farm shop. 

Five minutes before taking the sausages out put some rolls in the oven to crisp up.

Then take the sausages and the rolls out. The sausages should look sticky and covered in the glaze. 

Perfect in a roll with ketchup.