These amazing beans you know them? One of the many beany discoveries I ve made in the Chinese food Land. They also make a wonderful spread once boiled with cinnamon bark and eventually smashed before receiving a good blend up to a creamy consistence. I added a little agave for sweeten the spread. They can work awesome for many Japanese dessert recipes or simply spread on bread, toast, crackers, cookies, pancakes, crepes……………
Basil pesto is always so inviting and refreshing! Holy herb for real here. It grows very quickly and abundantly, you have to water it every day and let it enjoy some food daily sunshine. Hav you ever smelled a bunch of leaves directly from your hands ?! Simply divine experience.
Today I ve made this for lunch: plain rice stirred with freshly blended pesto on low fire. I ve blended a handful of basil leaves, some not roasted cashews, avocado oil and water. Four ingredients for the green delicious rice!
Capers is probably the only food I bring back every time I visit Italy. All the rest is unnecessary or too fresh to be packed for 15 hours. But capers no. They are a must in the kitchen for the distinctive flavour and the versatility you can use them. I don’t remember exactly when I started loving capers, not too long ago anyway. But the memory of their strong fragrance and taste is alive since childhood. They are really popular in south of Italy. They are used with veggies, fish, pasta and more. This is the total first time I venture with this pesto. It s just awesome and simple to blend. In Italy they mostly use almonds for the nutty part, I only had cashews at home and ipthey worked perfect.
For the pesto you need:
Capers have to be washed in fresh water if they are salty. Cashews are more flavourful when roasted briskly. Blend all the ingredients and enjoy!
Do I need to add anything else? A nectar just soft as pure velvet with a wonderful aroma of rosemary and the earthy consistence of sweet potato with a little bit of orange pumpkin. Today entry for lunch! I m going to enjoy it first and then back to the post.
The objective verdict is easy: divine. Or it’s because I love these style of veggies?! Any way you need to make this if you didn’t yet at least once in the lifetime.
A little red onion
Some good oil for quick stir fry
A small dollop of mascarpone
In a pot with some water stew the two veg in chunks until okey soft, add onion a little while before turning the fire off. Now transfer them in a blender, the water will be evaporated. In the same pot pour some oil and stir in leaves of fresh rosemary, then add it all into the blender. Always in the same pot briskly warm some water for the final blend. Add also the water to the blender. The cream is ready. Serve into cups with mascarpone and a sprinkle of pink salt. Yes divine entry is served.
Premium homemade sauce starting from scratch dear people! You won’t believe it but yes when tomato sauce is made with roasted or grilled red fruits the taste is completely different than when fresh fruits are used in the blender. Go for the pre-grilled version to never be disappointed whenever you need a tomato sauce for a soup, a crostini, a dip. Heaven delicious.
So for this recipe you need tomatoes of course. I used the bid rounded ripe type, cut in slices and roasted in oven with fresh basil, salt, sugar and good quality grapeseed oil. Roasted for half an hour more less. Until the fruit change color and start to become slightly crispy. Then move them from the oven to the blender and make a purée. Cook it up in a casserole adding some water, until it bubbles, lid covered. In the meantime bring to boil water and cook noodles. The only kind I had were this Chinese dry style of noodles. Drain the noodles when they are soft enough and add them to the tomato sauce casserole. Stir in mascarpone. A brand new pink sauce is going to envelop the noodles. Serve it warm but not too hot< because this dish is SO tasty that people will not want to wait to eat up despite the burning sensation!!
The picture doesn’t make justice to the whole chicken originally cooked. I think we are almost at the end of the meal here with some skin and feet left behind. I am so happy to have found this place at the market where they sell only fresh no gmo chicken. It’s expensive but from now on every time we want to eat chicken this is the place where to head. And the taste is so amazing, so different from any other!
This is a succulent way to present a whole cut chicken and you need very few ingredients. The aim here is to taste meat completely flavoured with one winning fresh-from-the-garden-pot herb: ROSEMARY.
1 Red onion
1 big tomato
1 rosemary sprig
Salt, good olive oil
1 whole chicken already cut
I m using the glass oven since we don’t own a conventional oven. First of all wash the chicken and massage with pink salt, then throw it in the wok and grill cook it in its own juice stirring constantly. It doesn’t matter if it s not well cooked because it will go to the oven for an hour or so. When it s done keep it aside in a large dish. Now take a glass tray and fully scatter with a thick layer of thin onion cuts. Now make the chicken layer with all the cooked pieces and the tomato chunks. One rosemary sprig is enough if nicely thick: divide it in three pieces plus pluck some leaves. Place the three mini branches far from each other stuck between chicken morsels and sprinkle the leaves all over. Toss with more salt and the olive oil ( well I used grapeseed oil). Bake for an hour or more and give a couple of stirs during the all time so that the onions on the bottom can mix and cook with the meat. The verdict will be awesome and the flavour will stay until two days after!
Mint cocoa powder
Organic chocolate bar
Tofu makes puddings so uncomplicated and quick to do. Choose the firm type of tofu. Here is the most common food on the wet market. A blessing to have tofu available anytime! So I thought I should experiment lotsa puddings, even with fruits and nuts.
Melt chocolate bar in warmed up coconut oil, with agave and cocoa powder. Stir.
Blend tofu with a little of cashew milk until creamy.
Pour the warm chocolate on tofu.
Stir and combine the two into a cream.
Let it cool in the fridge for few hours until firm.
Enjoy your tasty pudding.