Tag Archives: Pine nut

1 – 2 – PESTO!!!

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One of the greatest things of living on a mediterrean island is the fresh herbs which are not only much much cheaper than at home in Austria, but also so much richer in flavor & smell! Last week I got a huge bunch of super fresh basil as well as rucola from one of my favorite veggie shops in Sliema, George’s. After doing some salads and juices I was afraid of not using up the good stuff in time. So the idea for pesto was born!

Now that I finally made my own pesto myself for the first time I am actually surprised I’ve never done it before?! It’s so easy and quick, and most important SOOOOOOO unbelievebly YUMMY!!!

Check it out yourself next time you get the chance to get a big bunch of one or the other, or both.

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All you need:

  • Big bunch of basil/ rucola
  • 1-2 cloves of garlic depening on your taste
  • Your best olive oil extra vergine
  • Sea salt, fresh pepper
  • Freshly grated parmesan
  • 1-2 hands full of nuts (I took pine nuts for the basil pesto and cashew nuts for the rucola pesto so they get a different flavor)
  • Ev. sqeeze of lemon

What to do:

Carefully clean the basil/rucola, wash and dry it. I love to use my salad spinner for this to ensure it’s really dry. Grate some fresh parmeggiano, peel and crush the garlic. Roast the nuts. Start processing the leaves and the garlic, later add the nuts, only at the end add oil slowly until you like the texture. Take of the processor. Mix the paresan carfully until you’re perfectly happy with the consistency, season to tase with salt, pepper (ev. chili if you like it hot) and ev. a sqeeeze of lemon juice. Put it in a jar, keep it in the refrigerator and use within a week.

Both pestos have a very particular intense flavor. You can use them as a spread, as a dip, in sandwiches, in salad dressings or, as we did it, with barbequed stuff e.g. grilled chicken, grilled halloumi cheese or vegetables. Ah yes, and pasta – but that’s something I’m hardly ever having on these hot summer days!

ENJOY : )

pumpkin with lemon pepper & fresh orange. the favourite of this year’s soup season so far..

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sprinkle with fresh coriander and enjoy!

what you need
proper piece of an orange maltese pumpkin
same amount of potatoes
1 big onion
6 cloves of garlic
thumb size piece of fresh ginger
lemon pepper
salt, peperoncino
250ml water & vegetable stock
1 tin of coconut milk
fresh juice of 1 orange
olive oil
fresh coriander
2 handful of prawns
pine nuts

what to do
cut the veggies into little pieces. chop the onion and ginger and fry it with olive oil on medium heat. add the garlic and veggies and roast slowly on medium heat. fill up the pot with water and a bit of vegetable stock, coconut milk let it simmer until potatoes and pumpkin are soft and tender (approx. 25min). season with lemon pepper, salt, peperoncino and fresh orange juice.

chop up the garlic in thin slices and roast them in olive oil until nice and fragrant. add the prawns until they turn pink. now add the pine nuts. chop up the fresh coriander. now puree the soup. put them in bowls, sprinkle with the garlic prawn mix and top up with fresh coriander.

ENJOOOOOOOOOOOY 😀