Home made Basil Pesto

I have always loved having a mini herb garden but since moving to a bigger house I had the opportunity to setup a bigger garden than just pots on my balcony. Since setting it up in October 2011 I have had multiple harvests. We setup the garden with tomatoes, cucumbers, lettuce, brocolli, capsicums, basil, oregano, thyme, sage, french tarragon, mint, chives, spring onion, bay tree and parsley. Planting in the ground really makes a difference because they have one wild... and I love it. In an attempt to keep the garden happy I try to cut down the herbs as often as I can. The more they are cut the more they grow. Below is just one of a number of harvests and I have begun to dry these herbs as well to make sure I have plenty of stocks in the pantry.

Drying herbs is really easier than I thought it would be. I just tied the herbs together with a piece of string and hung them from a wire coat hanger and put that in my laundry. You just need a cool room thats well ventilated. I rinse the herbs first just in case I have bugs on them and then dry them with a tea towel before hanging.

With so many herbs I decided to make basil pesto. My dad had just come back from Lebanon and had brought with him some home grown pine nuts. They are amazing.

Basil Pesto

Ingredients:

60g fresh basil leaves (usually one big bunch)

2 garlic gloves (optional - i dont use this for my basil pesto)

2 tablespoons pine nuts

100 ml extra virgin olive oil

7 tablespoon freshly grated good quality parmesan

salt

1. Place basil, garlic, pine nuts, parmesan and olive oil in a food processor. Pulse until smooth.

2. Make sure well combined, add salt to taste.

Voila!

Hint #1: You can store in an air tight container covering the top with more olive oil.

Hint #2: If you want to freeze it dont season or add the parmesan. Add these after defrosting.

Lebanese Green Beans with Olive Oil

Green Beans with Olive Oil

Ingredients:

500g green beans, top and tailed and by hand cut up into pieces

3 - 4 big ripe tomatoes, peeled and chopped

1 large onion, chopped

4-5 cloves garlic

1/2 cup olive oil

salt and black pepper

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/2 teaspoon all-spice

1 tablespoon tomato paste

Water

1. Put olive oil in a pot, fry the onion and garlic until pale in colour.

2. Add the beans and continue cooking until the beans change colour slightly.

3. Add the salt, pepper, paprika, all spice, coriander, tomatoes, tomato paste and continue cooking. Mix the food with a wooden spoon.

4. Add enough hot water to cover the beans, reduce the heat and close the lid. Cook until garlic is soft enough to break up with the back of the wooden spoon.

5. Take the lid off and cook further to reduce the sauce, until thickened to your liking.

This dish can be served hot or cold. We sometimes add diced lamb to the onion in Step 1 and allow to cook until the lamb is tender (this option is pictured above). This can be served with rice and lebanese bread.

As always, enjoy...

Eman xoxo

Triple Chocolate Ice Cream

The Fisherman bought me a Kitchenaid ice cream attachment late in 2011. My first attempt was not great but since then I've attempted vanilla ice cream and this recipe for Triple Chocolate!! And even though I am not a massive ice cream fan I loved this recipe, and so did the Fisherman...

Triple Chocolate Ice Cream

Ingredients:

2 cups whipping cream

4 squares (120g) semi sweet baking chocolate (70%), broken into pieces

2 cups ful cream milk

1 cup sugar (can use caster sugar)

1/3 cup (80ml) unsweetened cocoa powder

8 egg yolks

4 teaspoons vanilla

1/8 teaspoon salt

Optional:

160g milk chocolate, chopped

1. In a saucepan, place 1/2 cup whipping cream and semi sweet chocolate. Heat over low-medium heat until chocolate melts, stirring frequently. Remove from heat and set aside.

2. In another saucepan, heat full cream milk over medium heat until hot but not boiling. Set aside.

3. In a small bowl, mix sugar and cocoa powder.

4. Using a mixer, place all egg yolks into a bowl on low speed. Gradually add the sugar and cocoa mixture, mixture thoroughly on low speed for about 30 seconds or until well blended. Then gradually the chocolate mixture and full cream milk set aside in Step 1 and 2, until well blended.

5. Return the mixture back to heat in a saucepan, stirring constantly over medium heat until small bubbles form around the edge and mixture is steamy. Do not boil. Transfer to a large bowl; stir in the remaining whipping cream (1.5 cups), vanilla and salt. Cover and chill thoroughly for at least 8 hours. Best if overnight.

6. Assemble your ice cream machine. I have a Kitchenaid ice cream attachment. Turn on as directed by your machine. Using the Kitchenaid attachment, turn onto STIR (Speed 1). Pour the cooled mixture using a pouring jug with a spout, into the freeze bowl. Continue to mix on this speed for 10 - 15 minutes or until desired consistency. Here you can add the extra milk chocolate during the last 1 to 2 minutes of freeze time. Immediately transfer ice cream into an airtight container and freeze.

You should end up with about 2 litres of ice cream.

Enjoy,

Eman xoxoxo