Recipe | Herb Pesto

What you'll need

For the Pesto

- 1 handful of fresh parsley

- 1 handful of fresh mint

- 1 handful of pine nuts

- 1 handful of fresh grated parmesan cheese

- 1/2 handful of grated mozzarella

- 1-2 garlic cloves

- 1 lemon | juice only

- Extra virgin olive oil | a good few glugs

For the pasta

1/4 Large onion, they have HUGE onions here so 1/4 is pretty much a half of the UK onions.

1 Courgette, I used a yellow one from the Farmers' Market.

Enough pasta for two, I used wholewheat penne.

How it's done

In a blender (I used the KitchenAid hand blender and chopper cup) whizz together all the pesto ingredients until you get the consistency you like (not too oily, not too dry).   Add salt and pepper to taste.

You can keep this in and airtight container the fridge for a few days afterwards if you don't use it all.

Cook the pasta according to the packet instructions, preferably maintaining that al dente bite.

Heat a little oil in the pan then fry the onions until soft, then add the courgette and fry on a medium to low heat until softened but maintains a bite.

Drain the pasta, keeping a few tablespoons of the cooking liquor.  Mix a few tablespoons of the pesto through the pasta with the courgette, onion and cooking liquor and serve immediately.  A good grinding of black pepper on top works a treat too!

If you like courgette's you might also like the courgette and gorgonzola frittata I made.

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Lemon Drizzle Cupcakes

What you'll need
For the cakes
- 225g | 8oz | 2 cups | Self-raising flour
- 225g | 8oz | 1 cup | Brown cane sugar
- 225g | 8oz | 1 cup | 2 sticks | Butter
- 3 Eggs
- 2 Lemons | Zest and juice

For the drizzle
- 1 Lemon | Zest and juice
- 150g | 5oz | 2/3 cup | Brown cane sugar

How it's done
Preheat oven to 160C/325F/Gas 3 and line a 12 hole muffin tin with cases.

Cream the butter and sugar together in a bowl until combined into a paste. You shouldn't be able to see any lumps of butter.

Beat in the eggs and lemon juice a little at a time then fold in the flour and lemon zest to fully combine until the mixture is of dropping consistency.  Equally spoon the mixture into the cases, they will be quite full and you may end up with some leftover mixture for a second round.

Bake on the middle shelf for 30 mins or a skewer poked in comes out clean.

Transfer cakes and cool for 10 mins on a wire rack.  Poke each cake approx 4 times with a skewer.  This allows the drizzle to seep into the cakes.

To make the drizzle

Combine the sugar, lemon juice and zest then spoon over the cakes immediately.

Leave to fully cool.

Perfect for afternoon tea or as I did here, lemon and cucumber water.

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4th July 2013 and Recipes

It seems like such a long time since I sat at my computer to do some blogging.  The good news is that I've been knee deep in work so I just haven't had the time (totally breaking all blogging rules I know).  I thought I'd share some of my cooking photos from my first Independence Day which we celebrated here last Thursday.  We had a few friends over including my lovely friend Dana who I met at Blogshop LA and who blogs at Queen and Crumpets.  We had a BBQ and I made some festive cupcakes for the occasion.  I also made some coleslaw which I love to make and haven't done so in a while.  Recipes below.

What you'll need

1/2 Small white cabbage | finely shredded

1/4 Small red cabbage | finely shredded

2 Medium sized carrots | peeled and grated

1 Lemon

1 tbsp Dijon mustard

1 tbsp red wine vinegar

5 dessert spoons of mayonnaise

How it's done

Combine all the shredded and grated veg in one large bowl

Using a fine grater, grate the lemon zest into the bowl and combine thoroughly

For the dressing, mix together the mayo, mustard, vinegar and 1 tbsp of lemon juice

Add the dressing to the veg and mix well.

I sometimes add a handful of mixed seeds (sesame, sunflower and pumpkin) or chopped walnuts but this time I kept it super easy and simple.

Vanilla Cupcakes

For the cupcakes I used a good old Delia Smith recipe for Vanilla Cupcakes.  I have converted the recipe into cups below.

What you'll need

110g | 4oz | 1/2 cup butter or margarine, softened at room temperature
110g | 4oz | 1/2 cup caster sugar (I used brown cane sugar)
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g | 4oz |  1 cup self-raising flour
1-2 tbsp milk

How it's done
Preheat oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with cases. I used silver foil ones for the occasion.

Cream the butter and sugar together in a bowl until combined into a paste. You shouldn't be able to see any lumps of butter.

Beat in the eggs a little at a time and add the vanilla extract.

Fold in the flour using a large metal spoon, adding a little milk until the mixture is of dropping consistency.  Spoon the mixture in the case until half full.

Bake in the oven for 10-15 minutes or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.  Set aside to cool.

I made the first batch this way but felt that the mixture should have been doubled to suit the size of my cake cases. So for the second batch I doubled the mixture but added 2 tablespoons of cocoa powder to make these into chocolate cupcakes.  These needed a little longer in the oven (approx 20 mins).

Chocolate Cupcakes

For the frosting I used Martha Stewart's cream cheese frosting.

What you'll need

8oz | 2 sticks | 16 tbsp Unsalted butter at room temp

12oz cream cheese (I used two packets) at room temp

1lb | 4 cups Icing/confectionsers sugar

1 tsp vanilla extract 

How it's done
Beat butter and cream cheese together until combined and fluffy.  I did it by hand but Martha recommends doing it with a mixer. 

Add sugar 1 cup at a time and mix well.

Finally add the vanilla and mix until smooth.

For the decoration, I spooned the frosting on top of the cakes once they had cooled ensuring it had a smooth even coating.

For the vanilla cupcakes I topped them with one raspberry in the middle then blueberries around the raspberry.

For the chocolate I topped them with 3 blueberries in the centre with one on top and then raspberries all around the blueberries.

Using the double mixture was the best way to go for bigger cupcakes and although they were a little denser in texture than the vanilla, they still tasted great.

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Brunch Recipe | Pancakes

It's weekend time again and here's another brunch recipe to try.  We (us Brits) usually have pancakes on Shrove Tuesday (aka Fat Tuesday) but I don't think it should be saved for just once a year.  It's quick, simple and easy and a change from the usual eggs and bacon.  

Serves 2-3

What you'll need

- 1 Cup/4oz/110g of plain flour

- 2 large eggs

- 200ml/7 fl oz milk

- 75ml/3 fl oz water

- 2 tbsp butter

- Clear runny honey

- Strawberries

- Blueberries

- Lemon

- Butter or oil for frying

How it's done

Sift the flour into a large mixing bowl, this helps get air into the flour to make the pancakes light and fluffy.

Make a well in the centre of the flour and add the eggs.  Whisk with a fork until the eggs and flour are combined.

Combine water and milk then gradually add to the flour and egg mixture to form a batter.  Once all the milk has been added, ensure that all the remnants of the flour on the side of the bowl are incorporated (a rubber spatula works a treat).

Melt the butter in the microwave for approx 30 secs or until melted, taking care not to let the butter boil or burn.  Add to the batter.

Whisk again until all the mixture is combined and the batter is smooth.

Set a pan on a high heat until the pan is hot, then turn down to medium. Add a small amount of butter or oil to lightly and evenly coat the base of the pan.

Add a small ladle full of batter to the centre of the pan then quickly move the pan from side to side to make sure the batter is evenly distributed.  

Fry until slightly browned on one side and then flip over using a fish slice or palette knife, or you could just flip it by tossing the pan (this is where the fun starts).  Be warned, many a pancake has landed on heads/floors/ceilings using this method, but it's by far the best and most fun.  Cook for a few seconds until golden brown and then serve.

Don't worry if your first pancake doesn't quite turn out like you'd expect it, the first one is always a little suspect looking.

Pick out some strawberries and blueberries, squeeze a little lemon and drizzle a generous amount of honey on top.  I like to stack my pancakes up and then add the toppings but you can eat them individually too.  Experiment with toppings! :)

Happy Friday
{Recipe adapted from Delia Smith online}

This post was also aimed to work on photography skills in preparation for the photography styling challenge.  If you don't know about it already you should check it out here.  The first post is going up on Monday.  (I'll let you into a secret... I've not even started it! Ooops.  A busy weekend ahead for me!)

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Brunch Recipe | Courgette and gorgonzola frittata

Whether it's cooking up something hearty to nurse a hangover or taking the time to experiment with a new recipe, brunch on a Saturday is my favourite meal of the week.  I usually get a big pot of coffee on (King's Blend is my number one choice) throw on some music, (if I'm not beaten by the boys to baseball on the TV) and pull out the eggs.  Brunch for me always has to involve eggs, unless I'm really hungover and in which case it's a trip down to Maccy D's for a Big Mac, Fries and a DC (Diet Coke) What? ... we all have our own guilty pleasures!

Last weekend I rustled up this number using some of the courgettes (zucchini) we got from the Farmers' Market.  Check out the recipe below and try it this weekend, you'll not be sad if you do and it's better than hopping for burger, pop and chips down the old Ronald McDonald's.

Serves 2 (generously)

What you'll need:

- 1 Medium sized courgette | Thinly sliced

- 4 Eggs

- 2 Spring onions | Finely sliced

- 1 Handful of gorgonzola cheese | Crumbled

- 2 Handfuls of cheddar cheese | Grated (I hold my hands up, I did use the pre-grated stuff, not my usual preference but that's what was leftover in the fridge from BBQ baked potatoes)

- Salt and pepper for seasoning

- Knob of butter for frying.

How it's done:

Melt the butter in a large frying pan on a medium heat and add the courgette.  Season with salt and pepper.

Cook for a few mins on both sides until slightly browned but not too soft.

Meanwhile whisk the eggs then add all the remaining ingredients and mix well.

Once the courgettes are cooked add the egg mixture ensuring the gorgonzola is evenly spread around (almost like when you add it to a pizza)

Cook on a medium heat until you can run a spatula cleanly around the edge of the frittata.

Put the grill (broiler) on a high heat

Place under the grill and cook until all the egg has set and the cheese starts to bubble and brown.

Cut into wedges and serve.

You can pretty much eat it with anything... a crisp green salad with tomatoes, some crusty bread and butter or a stack of potato wedges.  We did the simple thing and ate it on it's own.

You wanna know the best part?  Watching the gorgonzola ooze out.  Yum!

Happy Friday!

This post was also aimed to work on photography skills in preparation for the photography styling challenge.  If you don't know about it already you should check it out here.  The first 'proper' post is going up at the beginning of July.  I'm still wondering what I've let myself in for ;)

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Recipe | Easter Cornflake Nests

Another very late Easter blog post but what the heck...

This is mainly for my American affiliates who had no idea what these were (I even had to explain to PC why I'd used mini eggs: "they are Easter birds nests, darling!" 

I was gutted that I couldn't track down my beloved  hot cross buns anywhere and didn't really have the time to make any of my own.  So instead I went back to the childhood days and made cornflake cakes.

What you'll need:                                            

- 1 Box of Cornflakes

- 2 Bars of 100g chocolate (I used Lindt 70%)

- 1 Bag of Cadbury's mini eggs

- 1 Tablespoon of runny honey

- 1 Tablespoon of syrup (I couldn't find golden syrup in the supermarket so I used maple syrup instead)

- 50g/2oz Butter

- Cute paper cases for them to sit in

How it's done:

Lay out the paper cases into a fairy cake tin.  

Melt the chocolate, butter, honey and syrup in a bowl over a pan of simmering water (ensure that the bowl isn't touching the water as this will make the chocolate mixture burn)

Once all the mixture has melted, start to add in the cornflakes.  (I added one cup at a time making sure all the cornflakes were evenly coated.  The original recipe I went off called for only 1 cup which was way too little for the mixture I had.  You are trying to achieve a light even coat to all the flakes)

When you feel you have added enough cornflakes, start to spoon into the paper cases.

Top with 3 mini eggs and pop the tray in the fridge so that the chocolate sets.

This also works great with Rice Krispies too !!!

Easy Easter Nests!

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Recipe | Pimm's and Lemonade

For those who have never tried it, this is a traditional English summer drink to be enjoyed in the sunshine around 5 o'clock in the evening, aka Pimm's o'clock!  We got the pitcher as a housewarming present from PC's Aunt Kathy.  This is definitely going to be put to use this spring!

What you'll need:                                            

- 1 Large pitcher

- 1 Punnet of strawberries - stalk removed, washed and cut in half lengthways

- 1 Orange - washed, cut in half lengthways and sliced

- 1 Cucumber - washed and cut into thick strips (optional... PC is not a fan!)

- 1 handful of mint - washed thoroughly and

- 1 Bottle of Pimm's No.1

- 1 Bottle of lemonade or as they say in the US 7up or Sprite soda

- 1 Bottle of soda water / club soda

- Ice cubes

- Tall glasses to serve

How it's done:

Put the fruit, including the mint into the pitcher.

Add a handful of cubed ice.

Add 2 part Pimm's to 1 part lemonade and 1 part soda water.  The usual method is 1 part Pimm's to two parts mixer but I prefer it a bit stronger :)

Give it a good old stir.

Pour into as many tall glasses as it'll serve!

Enjoy in the sunshine

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Recipe | Quinoa_Cous Cous Salad

It's not as complex as it may look from the list of ingredients and my (longwinded) explanation.  It tastes delicious and a really nice 'wintery spring' lunch!  The cauliflower is my favourite part which I didn't expect.

What you'll need: 

Serves 2 (generously)

                                           

- 1 cup of either quinoa or cous cous

- 4/5 uncooked beetroot - peeled and quartered

- 2 carrots - peeled and cut into chunky strips

- 1 cauliflower head - cut florets off the stalk into mouth sized pieces

- 1 handful of radish - sliced thinly (optional)

- 1 handful of leeks / spring onion - sliced thinly (optional)

- 6 garlic cloves

- 1 lemon - cut in half

- 1 bunch of rosemary

- Olive oil

- Handful of walnuts or pecans - roughly chopped

- Salt and pepper

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