Monthly Archives: July 2011

Aglio E Olio

Standard

Servings

Two bowls

Ingredients

* 2 cup fresh pesto pasta (see recipe)

* 1/2 cup olive oil

* 3 cloves garlic, minced

* 1/2 cup chopped parsley

* few grape tomatoes

Directions

* Boil water. Add pasta and cook for about 4-5 minutes.

* In a skillet, heat the olive oil with garlic. Be careful not to brown garlic. It would give a bitter taste to the dish.

* Add the tomatoes.

* Remove from heat.

* Drain pasta, place in bowls. Pour the oil (with the tomatoes and garlic) on pasta. Add the parsley.

* Serve!

Fresh pasta cook quickly once in boiling water.

Bon appetit!

Fresh Pesto Pasta

Standard

Servings

2 cups

Ingredients

* 1 1/2 cup flour

* 2 large eggs

* 1 tablespoon olive oil

* 2 tablespoon pesto (mine is without nuts)

Directions

* Place the flour in a bowl and create a volcano form. In the middle, add oil and eggs.

* Using a fork, gently incorporate the flour into the egg and oil mixture a little at a time.

* Add the pesto to the dough.

* Knead dough a few minutes

* With the help of a pasta maker machine, we can do all kinds of pasta. We must follow the instructions of the kind of machine that we have.

* Remember to always add flour to prevent the pasta from sticking together.

* Let them dry for few minutes. You can use them right now or if you let them dry longer, you can use them in a week!

Fresh pasta cook quickly once in boiling water.

Bon appetit!

Kumara Cake

Standard

Servings

1 cake (a dozen pieces)
This recipe contains no milk

The Kumara is a sweet potato variety, with purple skin and white flesh. Its taste less sweet than the traditional sweet potato (orange flesh) and have some similarities with the regular potato.


Ingredients

Mix 1 (the cake)

* 500 grams of Kumara (or a large one)

* 1 cup hot coffee

* 1 cup brown sugar

* 1 cup raisins (Sultana)

* 2 cups crushed pineapple with juice

* 1 cup mashed pears without sugar

* 1 cup honey dates, chopped (Honey is the name of one variety)

* 4 large eggs

* 3 cups flour

* 3 teaspoons baking powder

Mix 2 (garnish)

* 2 cups shredded coconut, unsweetened

* 2 large eggs

* 1 / 2 cup raw sunflower seeds unsalted

* 1 / 2 cup of organic honey (liquid or solid)

* 100 grams of butter (or marguarine) soften

* 2 teaspoons pure vanilla extract

Directions

* Preheat oven to 355’F

* Peel, cut into cubes and cook the kumara in boiling water. Then mash.

* Chop the dates. In a bowl, pour hot coffee on the chopped dates to soften them.

* In the same bowl, add the brown sugar, pineapple, raisins and mashed potatoes. Then mix.

* In a second bowl, beat eggs and mashed pears together.

* In a third bowl, combine flour and baking powder. Mix.

* Add the flour to the fruit mixture. Mix gently. Then add the eggs and purees mixtures. Mix gently again.

* In a large baking pan (with baking paper (unbleached, biodegradable) for an easier release), pour the mixture. Bake for 1 hour.

* In a bowl, mix all ingredients for topping (coconut, butter …)

* At the halfway (30 minutes), remove the cake from the oven to spread the filling on top. Return to oven to finish cooking (30 minutes).

* Remove from oven, let cool and then unmold.

This cake is simply delicious with a cup of coffee!!

Bon appetit!

Honey Mango Muffins

Standard

Servings

12 muffins


Ingredients

* 1 1/2 cups flour

* 1 cup old fashioned oatmeal

* 2 teaspoons baking powder

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 1 large egg

* 1/2 cup milk

* 1/3 cup pure honey (I used the organic and solid one)

* 1/3 cup plain yogurt

* 1 large (organic) mango (about 1 cup), sliced in small dices

Directions

* Preheat oven 350’F (180’C).

* In a large bowl mix together the egg, the yogurt, the milk, the honey and the oatmeal.

* In another bowl mix together the baking powder, the baking soda, the salt and the flour.

* Pour the liquid bowl into flour mixture. Stir slightly.

* Add the diced mango.

* Pour into muffin tins (preferably silicone, they avoid the waste of the little paper cups for muffins)

* Bake for 20 minutes. When a toothpick comes out clean, the muffins are ready.

* Enjoy!

Avocado Puree

Standard

Servings

About 10 servings


Ingredients

* 6 small ripe avocado (or 3 large)

* 2 teaspoon lemon juice (It prevent the avocado from browning)

* water

Directions

* Cut the avocado in half, remove the skin, de-seed it, slice it into small cubes.

* Put it in the food processor with the lemon juice.

* You can add a small amount of water to get a nice smooth puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Avocados are an excellent source of monounsaturated fats.

Summer Couscous

Standard

Servings

About 6 servings


Ingredients

* 1 1/2 cup couscous

* 1 1/2 cup pure orange juice

* 1 cup dried cranberries

* 1 cup tangerines quarters

* 1/4 cup hemp seeds

Directions

* In a pot, heat the orange juice until boiling.

* Remove pot from heat and add the couscous. Mix and put on the lid. Let stand for about 5 minutes.

* Pour the couscous into a large bowl. Add tangerines quarters and cranberries and mix.

* Add the Hemp seeds and mix all together.

* Serve hot or cold.

Bon appetit!