This pesto is so tasty but easy to make you will wonder why you ever bought a ready made version.
Mix in a blender to a nice pesto paste:
- 100g walnuts
- 1 tbs ground flaxseed (optional)
- 100 ml olive oil
- 1 tsp sea salt
- juice of half a lemon
- ground pepper to taste
- 1 clove garlic
- 60g rucola
Serve with your favourite pasta on a bed of rucola. Here I have combined with wholemeal ravioli, alfalfa sprouts and sautéed mushrooms.
I am not a big fan of onion soup, but his recipe did it for me. The only work involved is peeling and slicing the onions in rough slices.
You will need:
- 1 kg onions, peeled and slices
- some olive oil and 30g butter
- 3 cloves garlic, finely chopped
- 10g of fresh thyme
- 1 tsp sugar
- 1.5 litre boiling water and 2 vegetable cubes
- 200g tortellini (not fresh)
- ground pepper and salt
Fry until caramelised the onions, sugar and thyme in the oil and butter over medium heat. After around 10-15 minutes the onions will start to caramelise and then add the water and cubes and cook for around half an hour. Finally add the tortellini and cook for the amount of time indicated on packet. Season with salt and pepper.
Makes around four servings, but will probably be enough for two if taken as a main.
Broad beans can be bought for next to nothing in a dry form, soaked overnight and cooked slowly for 1 and a half hours on medium heat in lots of slightly salted water. There is no need to peel the beans but just just quickly pure’ with a hand blender together with the following:
- 3 cloves garlic,
- 100 ml olive oil
- 80 ml lemon juice
- 2 tsps sea salt
- 2 tsps ground cumin
- 2 tsps paprika powder
Add some of the cooking liquid to taste (and consistency).
The recipe is for 300g beans in dry form.
The cooking of the beans takes more than an hour, but the rest cannot be easier or quicker. Makes loads, so again great if you have friends over.