Below you'll find a list of all posts that have been tagged as “pesto”
Today I’m writing about palmiers, one of the easiest baking recipes in the world and also one of the most versatile, allowing you to play around with sweet and savoury, adding your own flavours and additions as you desire. Great fun for kids to make or impress your guests with home baked pastries that take a few minutes to prepare and will re-assure your position as a domestic god/goddess. Clickbait Woes. I received an e-mail …
A few weeks ago I posted a traditional pesto recipe and spent some time ruminating on the bastardisation of recipes. This week, I’m going to continue the pesto theme with a recipe for a delicious sun dried tomato pesto, or pesto rosso. I would love to say this is a traditional Italian recipe adhering to the specific ingredients handed down through generations by all Italian chefs, however I’m not sure that’s not entirely possible. Whilst …
By now you’re probably thinking “errr… what’s the deal with this guy and aubergines?”. I’ll admit it, I’m sponsored by aubergines. They called me up from their field based HQ and asked if I could write about them endlessly. In return I get sod all, because they’re a bunch of plants, have no currency nor do they possess suitable ID to open a bank account to store or transfer money. They even asked me for …
There are many, many recipes on the internet going under traditional names which can only be described as bastardised. This comes in various guises, such as dairy, gluten, sugar free examples that I confess to having created on occasion, where you could argue the essence of a dish is compromised by the very removal of that element. Alternatively, people take a traditional recipe and affect some kind of alternative, contemporary slant on it, whilst retaining …
Hello folks. Another straightforward recipe for you today, one whose big, powerful flavours bely it’s simplicity. This is something that you can whizz up in the time it takes your pasta to cook and tastes a million times better than anything you might pour from a jar. You just need a blender and your ingredients to hand and you can have this pesto ready to eat in minutes. It also falls into a theme on …