Once in a while, I will make a batch of pesto myself and when properly stored under a layer of oil (still need to explore the ice-cube mold in freezer method), it lasts us about 4-6 weeks. At most.
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Pesto alla Genovese (2 ways)
Easy Pesto Lasagna with Spinach, Peas and Pine nuts
Last Sunday was one of those days that you think that you picked a quick and easy recipe for dinner but still end up in the kitchen most of the day…
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Broccolini and Edamame Salad
Obviously, when it comes to vegetarian food nowadays, there is no way around Ottolenghi’s Plenty and Plenty More cookbooks.
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Pasta with Broccoli, Red Chili Pepper and Pine Nuts
I am always looking for quick week-day pasta dishes that are not so heavy on the sauce.
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Creamy Brussels Sprouts and Mushroom Lasagna
Brussels sprouts?? It must have been Christmas, then!! 😁
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Green Risotto with Mushrooms
I chose this recipe by J. Kenji López-Alt I found over at Serious Eats as it had an interesting take on how to cook risotto: it adds the stock in 2 batches instead of a ladle at the time.
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Scallops with Smoked White Bean Puree and Glazed Carrots
Another excuse to use the Smoking Gun… 🙂
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Perfect Sous Vide Egg with Mushroom Custard
This recipe from Masterchef Australia was a perfect use of my sous vide water oven.
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Parsnip Soup with Apples and Walnuts by Marcus Samuelsson
I like root vegetable soups with spices, so when I saw some sunchokes (“aardperen”) in the supermarket, I immediately wanted to try them.
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