karl_lembke (karl_lembke) wrote,

Nuts to you!

More cleaning of the in-box. link

Red pesto

100g sun-dried tomatoes
75g pine nuts
3 cloves garlic, crushed
75g freshly grated parmesan
70g fresh basil leaves
30g fresh mint leaves
squeeze of lemon juice
olive oil
salt and ground black pepper

Place the sun-dried tomatoes, garlic, herbs, pine nuts, parmesan and lemon juice in a food processor and blend. Add olive oil to make a paste and season to taste with salt and black pepper.
Chocolate pecan tart
(serves eight)

For the pastry:
500g plain flour, sifted
150g caster sugar
300g butter, softened
2 egg yolks

For the filling:
100g dark chocolate pieces or drops
50g butter
150g caster sugar
250ml golden syrup
3 eggs, whisked
1 tsp vanilla essence
250g chopped pecan nuts

Make the pastry. In a bowl, mix the flour and sugar together, then rub in the softened butter. Knead in the egg yolks, then add a little water until you have a soft, pliable dough. Cover the dough and allow to rest for one to two hours.

Pre-heat the oven to 180C. Roll the pastry out and press into a greased 25cm flan tin. Prick the base with a fork and cover with a cloth. In a bowl over a pot of boiling water melt the chocolate and butter.

In a pot, heat the sugar and syrup until sugar has dissolved. Stir the whisked eggs through the melted chocolate mixture, then gently whisk the syrup through the mix until smooth. Add the vanilla essence, and allow the mix to cool. Sprinkle the pecan nuts into the pastry case then pour the chocolate mix on top. Bake in the oven for 35 to 45 minutes until the filling is set in the centre.
Cauliflower and almond soup with turmeric
(serves four)

1 large cauliflower, cut into florets
1 medium onion, diced
50g butter
1 ltr vegetable stock
80g flaked almonds
1 tsp ground turmeric
100ml double cream
100ml milk
squeeze of lemon juice
salt and ground black pepper
fresh chives, chopped, to garnish

Melt the butter and sauté the cauliflower florets, onion, turmeric and 70g of the flaked almonds for ten minutes, stirring regularly until the cauliflower has softened. Add the stock and bring to the boil. Add the milk and simmer for 20 minutes.

Take off the heat and allow to cool a little, then transfer into a food processor and blend. Return to the pot and stir in the cream and lemon juice. Simmer for five minutes. Season to taste and serve, garnishing with the chopped chives and the remaining almonds.

Tags: cooking

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