Nothing better than a bit of bruschetta for a Sunday brunch…

6

IMG_4861

Mozzarella, Pesto & Tomato Bruschetta

Sundays were made for bruschetta – all I did was use a slice each of a fabulous Pane Pugliese – available in Waitrose and lots of delis – toasted lightly on both sides then spread with a generous amount of a wonderful basil pesto – Pesto alla Genovese – or you could use one of your choice even a black or red pesto would be fine.

I sliced 4 San Marzano tomatoes in half and added them next. Then I sliced a ball of a good mozzarella and draped it over the tomatoes. Pop it under the hot grill for a minute or so until the moz just starts to melt – then remove and sprinkle a little black pepper and rock salt over it before adding a few fresh basil leaves.

It is bliss – each mouthful is a blessing. Make these soon. Please.

Meatless Monday….

4

Meatless Monday....

All the remaining pork from yesterday’s luscious pork loin had been hoovered up either last night or at lunch today so supper ce soir was a frugal affair…. but just as tasty for all that! It was another eve of ‘what is there lurking in the fridge’…..what could be cobbled together to be toothsome and taste bud tingling? Ah! There was half a fennel bulb – and in close proximity a superb solitary salad onion – stood up yesterday but now in favour! And of course there were still 5 or 6 flavoursome tomatoes from the weekend. I whizzed up a simple vinaigrette – chopped up the onion, sliced the toms and finely diced the fennel. All was lovingly mixed together and i served it with croutons – as i had 4 gorgeous small rolls from Saturday left – I had made a salmon mousse for a light lunch and filled the rolls with it – so those that remained tonight I cut into rounds and pan fried in a fragrant olive oil. Result is as the pic above. Plus a few more basil leaves! It was fabulous and alarmingly simple.

Then I recalled that I had made a jar of pesto early Saturday morning, not wishing to waste a large bunch of basil I had on the window sill. And clearly not being in a mood to lie in!

IMG_3165

So it came to the rescue and we had it with linguine and more snowfalls of parmesan. Phew! I had sorted supper after all – I just didn’t know it at the time!

IMG_3203IMG_3204

Pollo basilico….

6

Pollo basiico....

Well it sounds good…and it tasted good too! I fancied making some pesto, so I popped a big bunch of basil into a food mixer with 25 gm of toasted pine nuts, a chopped clove of smoked garlic, olive oil and a pinch of rock salt. Whizzed it round, then decanted it into a bowl – added a good few gratings of parmesan and a little black pepper – then adjusted the mix with more olive oil until it was the consistency I like. Then I remembered I had chicken thighs to use! Oh well – bang went the spaghetti in pesto sauce. I popped on some Van Morrison and I deboned the thighs with sharp scissors, flattened them out and spooned on a helping of pesto onto each. I rolled them up – held them together with a cocktail stick each and popped them on an oiled baking tray. Oven preheated to 200c – they went in for 15 minutes – then I basted them – back in for 5 minutes. Out again and I wrapped some parma ham around each one. Back into the heat for a final 10 minutes and they were looking luscious and inviting. I lightly toasted slices of sourdough bread – spread them each with the remaining pesto. I carefully removed the cocktail sticks from the chicken and popped a thigh onto each piece. I served it with steamed asparagus in olive oil and a few shavings of parma ham.

This is a really easy and tasty light supper – or it could be a starter too. Chicken and pesto – made for each other. and the asparagus chips in nicely with a fragrant crunchiness on the side. The family loved it and the silence as they ate said it all!

Oscar would be Wild about this Wild Garlic Pesto…

1

Just had tripoline pasta with the most amazing wild garlic pesto made by a very good friend of mine who excels in this stuff.. recipe to follow as soon as I can get her to share it! Soon I hope! Added a little pan fried pancetta – not that it needed it – but I love the stuff. The flavours are mouth hummingly filling,,,gorgeous…tis sex in a bowl….mmmmmmm!!!! Image