Facebook Instagram Pinterest

Vegan pesto

I'm sure you all know, at the very least more or less, how to make pesto. This is just to remind you that pesto is always a good idea: for a quick pasta dinner, as an addition to a sharing platter, on what to do with herbs from your garden.

Traditional Ligurian pesto is made with basil, but I went for a blend of different herbs: basil, thyme, oregano and a bit of rosemary and mint. I skipped parmesan, but kept pine nuts from the original recipe. Feel free to experiment with herbs and nuts - try almonds, cashews, pumpkin seeds or walnuts.

Recipe: Vegan pesto

Ingredients
  • one cup fresh herbs: basil, thyme, oregano, rosemary, mint
  • 1/2 small clove of garlic
  • 3 tbsp pine nuts, roasted on a dry pan
  • 1/2 cup olive oil
  • 1/2 tsp soli morskiej
Method
  • Blend all the ingredients to a smooth paste using pestle and mortar or a food processor.
  • Feel free to add more olive oil, depending on what kind of consistency you like.
  • If not using immediately, place the sauce in a jar, top with a layer of oil and refrigerate until needed..

Oysters with mignonette sauce

Do you like oysters? For me it was love at first sight. Or even love before first sight. People seem to eat oysters all the time in books and I was sure I was going to do the same. The sound of the word 'oyster', together with a somewhat vague idea of what an oyster could be, always resulted in serious oyster cravings. I saw myself enjoying an oyster platter and a bottle of fine champagne in a noisy Parisian restaurant. Do I need to mention that I was about 11 at the time?

I have a history of craving the unknown and it hasn't always been a success path. The same crazy feeling responsible for my love towards oysters, made me think that roasted chestnuts and I were made for each other. My first time with chestnuts turned out to be a bitter disapointment - they tasted like potatoes. Don't get me wrong, I love potatoes with all my heart. But I excpected something more from chestnuts. I like chestnuts, but it's a relationship without fireworks.

Oysters, however, that's another story. I have instantly fallen in love with their delicate texture and the briny taste of the sea. I usually eat them simple, with a dash of lemon juice. The mignonette sauce is a traditional condiment for oysters, made of shallots, vinegar and black pepper. Try a platter of oysters with mignonette, a fresh loaf of bread and champagne (prosecco or cava will do) or beer. It's better than chestnuts and better than potatoes.

Recipe: Oysters with mignonette sauce

Serves: 2 (or one eager oyster lover)
Ingredients
  • 6 fresh oysters
  • 1/4 cup minced shallots
  • 1/4 cup apple vinegar
  • one tsp frehs thyme leaves
  • 1/2 tsp freshly crushed black pepper
  • 1/2 tsp brown sugar
  • a pinch of salt
Method
  • Combine all the ingredients of the sauce and refrigerate for at least 2-3 hours.
  • Shuck the oysters and place on ice.
  • Serve with mignonette sauce and lemon wedges.

Roasted summer vegetables

Roasted vegetables are great as a light lunch or dinner. Try roasted asparagus with basil and sea salt pesto, baby artichokes with feta dip and round courgettes with cherry tomato sauce.

Surely, they would be even greater, if grilled and consumed in a garden, by the lake or in a park. Unfortunately, that is not always possible. For instance, one might not have a garden, a lake or a grill. Unexpected rain can also disrupt an al fresco dinner. Another reason could be a group of wasps.

It was during my sailing holidays in Croatia. I have spend the entire day gutting fish, squid and octopus that I'd bought on a market, geatting ready for a BBQ evening. When we'd finally managed to find a picturesque little bay and tie up the boat, we realised there were countless wasps coming to our yacht and we had to run away. We ended up staying in a marina where barbecueing was not permitted and I had to make the squid and octopus in the oven.

What lesson can be learned from this story? Probably the fact that anything that you might want to barbecue, you can also make in the oven. It doesn't always work the other way around, but in this case it does - I have prepare these recipes for the oven, but you can make the vegetables on the grill too.

Recipe: Roasted asparagus with basil and sea salt pesto

Serves: 4
Ingredients
  • a bunch asparagus
  • one tsp. olive oil

Recipe: Basil and sea salt pesto

Ingredients
  • one cup basil leaves
  • 1/2 tsp. coarse sea salt
  • 2 tbsp. olive oil
Method
  • Blend basil with olive oil.
  • Add salt, combine.
  • Refrigerate for 30 minutes.
  • Trim asparagus' ends. Coat asparagus with olive oil.
  • Roast at 180C for about 20 minutes.
  • Serve with pesto.

Recipe: Roasted artichokes with sizzling feta dip

Serves: 4
Ingredients
  • 4-6 baby artichokes
  • one tsp olive oil
  • 2 tsp lemon juice
  • one tsp lemon zest

Recipe: Sizzling feta dip

Ingredients
  • 1/2 cup crumbled feta cheese
  • tsp olive oil
  • 2 tbsp lemon juice
Method
  • Prepare a bowl with cold water with lemon juice. To prevent artichokes from discoloration, keep the cut ones in the bow before you're ready to roast them.
  • Cut the stalks off the artichoke. Pull off the tough leaves. Cut the artichoke in half. Spoon out the inner leaves and the fuzzy choke. Very young artichokes might not have the choke.
  • Combine oil and lemon juice, coast artichokes with the mixture. Place them in a baking dish and top with lemon zest.
  • Roast at 200C for aboit 25 mintes.
  • Combine feta with oil and lemon juice.
  • Place in a ramekin and bake with the artichokes for 20 minutes.

Recipe: Roasted round courgettes with roasted tomatoes sauce

Serves: 4
Ingredients
  • 4 round courgettes
  • 1/2 tsp chili flakes
  • tsp olive oil

Recipe: Roasted tomatoes sauce

Ingredients
  • 1/2 cup cherry tomatoes
  • tsp brown sugar
  • a pinch of salt
Method
  • Cut the tomatoes in halves and place on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt and sugar.
  • Roast at 150C for about 45 minutes.
  • Cool down and blend.
  • Cut the courgettes in halves and coat with oil. Place them in a baking dish and top with chili flakes.
  • Roast at 200C for about 35 minut.
  • Serve with tomato sauce.

young carrot burger

Recipe: Young carrot burger

Serves: 4
Ingredients
  • 4 buns
  • a handful of fresh spinach
Method
  • Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.

Recipe: Carrot patties

Ingredients
  • 400 g of grated young carrot
  • 250 g of cooked chickpeas
  • one red onion, finely diced
  • 2 garlic cloves, minced
  • 3 tbsp. of chopped cilantro
  • one tsp. of ground cumin
  • one tsp. of chili powder
  • salt and pepper
  • one tbsp. of butter
Method
  • Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
  • Blend carrots and chickpeas - they should be combined, but not too smooth.
  • Add remaining ingredients and combine.
  • Form four patties. Place them on a parchment-lined baking sheet.
  • Bake at 180C for about 15 minutes..

Recipe: Yoghurt and cucumber sauce

Ingredients
  • 1/2 cup of grated cucumber
  • 1/2 cup of Greek yoghurt
  • salt and pepper
Method
  • Combine all the ingredients. Refrigerate for at least 15 minutes.

roasted eggplant with pomegranate

Inspired by Yotam Ottolenghi

Recipe: Roasted eggplant with pomegranate

Serves: 2
Ingredients
  • one large eggplant
  • one tsp. of olive oil
  • a pinch of salt
  • 1/2 cup of pomegranate seeds
  • freshly ground black pepper, to taste
Method
  • Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
  • Place in a baking dish and roast at 180C for about 20 minutes.
    • Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.

      Recipe: Blue cheese sauce

      Ingredients
      • 2/3 cup of Greek yoghurt
      • one small garlic clove, minced
      • 100 g of blue cheese
      Method
      • Whisk yoghurt with blue cheese and garlic. Season with salt.
      • Refrigerate before serving.
      Previous page