There was a bag of whole hazelnuts I bought in Biedronka, while visiting Mum a month ago. I toasted them this morning, removed the skins, blitzed them with icing sugar and made some really, really decent macaroons. I was planning on replacing some of that icing sugar with cocoa, but realized too late and only managed to add some cocoa, for the colour. Still, the shells made with hazelnuts and just a few grams of almonds taste great and smell fantastic. I filled them up with a combo of whipped cream and Philadelphia cheese ( who said it’s got to be mascarpone every time??), added vanilla paste and then a splash, or was it two? Of Baileys. I froze 20 shells ready for Christmas, but will also make some bright ones, red maybe or purple. Today’s efforts will be enjoyed while watching the heats of Masterchef the Professionals tonight. 🙂
Monthly Archives: November 2019
Pesto di zucchini.
From Gennaro’s last book “Pasta Perfecto”. I bought this book having seen him cooking his mushroom ragu on Saturday Kitchen. Tried to recreate it last week, but the mushrooms I had were not exactly what I should have had for that recipe and ended up with a lot of expectations and a mediocre plate of pasta. This evening I’ve tried another recipe, all the ingredients as good and accessible as in the book. A courgette and a half was roughly chopped and panfried till slightly colouring, an equally generous handful of basil and mint, same with parmesan and pecorino, then garlic, toasted pine nuts, salt, olive oil and blitzed into a yummy paste. I served it with conchiglie today, fresh spaghetti will be used next time, that mint in the pesto is a genius idea! 🙂
prawn gratinee.
Cote inspired. We took Mum there on Friday evening and that ‘s what she picked for a starter before mussels( obviously). The prawns were comfortably sitting in a lovely tomato sauce, most likely grilled in it and sprinkled with lots of tiny white croutons. Simple and genius. Mum’s flying back home tomorrow, so for lunch today I tried to make something similar and I think I succeeded. Started with croutons, then made a simple sauce- a shallot, a large garlic clove, a pinch of chili flakes all sweated on olive oil, then about 10 large cocktail tomatoes on the vine, skins off, all cooking down with some seasoning and fresh parsley. Prawns went into the oven nicely tossed in the sauce and baked there for about 10 minutes, till they looked and smelled cooked and happy. Croutons on and onto the table. Yum!