Recipes as seen on @pizza_night_
1 bunch of kale (preferably Tuscan) torn off its stalks.
1/4 cup of pine nuts or almonds
3 tbs of extra virgin olive oil
1 tsp of honey or maple syrup
1 big clove of pre-roasted or pan fried garlic
50g of parmesan (optional)
Blend all ingredients to form a paste.
Add a splash of water or more oil if you need it.
The pine nuts provide protein.
Omit honey for kids under one.
Add a handful basil if you've got it.
Use pesto in zucchini and ricotta slice | brown rice bowl | scrambled eggs | on pizza | stirred through rigatoni
Requires no prep. Super-fast. Ticks all the boxes in terms of protein, omega something and other good for yous.
1/2 cup of plain yoghurt
2 tbs of basil, mint and/or parsley loosely torn
Juice and rind of half a lemon
1 tbs olive oil
1 garlic clove diced
150g of stripped Tuscan kale
Drained tin of lentils or equivalent soaked ones
2 salmon or rainbow trout steaks, skin on
Combine yoghurt, herbs, juice and rind.
Heat half the oil in a pan and fry garlic over medium heat for a minute or two. Add Tuscan kale and a splash of water until slightly wilted. Remove.
Add lentils to pan and warm through.
Heat remaining oil on medium high heat in a fry pan and place fish skin-side down. Cook for four minutes on each side (This is a guide. It will depend on thickness and your taste prefs), flipping once.
Serve salmon on a bed of lentils and kale; drizzle over dressing. Enjoy.
SWEET POTATO GNOCCHI
1kg sweet potato (approx two big ones)
1 egg yolk
3 cups plain or 00 flour
3/4 cup ricotta
1/2 cup grated Parmesan
Roast sweet potato for an hour at 200°C. Peel immediately and mash. Let cool for ten mins.
Add egg yolk, flour, ricotta, grated Parmesan. Mix together until a dough is formed but don't overwork it. If it seems really sticky add a little more flour. Wrap tightly and leave for half an hour.
Lightly flour a bench, cut dough into workable pieces and roll into 1.5 cm cylinders. I found if your hands are covered in flour it's harder to roll. Cut into 2cm pieces with a floured knife. You can press with a fork to look pretty or use a gnocchi board.
Lay them on a floured surface or tea towel in one layer so they don't stick together.
To cook: Place into rapidly boiling water for 1—2 minutes or until they float. Add to pan with sauce and warm through.
To store: Freeze for an hour as one layer so they don't stick and then place all into a bag to freeze.
1 cup of long grain or brown rice (BR takes a little longer to break down)
6 cups of water or chicken stock
4 Chicken thighs
200g sliced mushrooms
Thinly sliced ginger
Soft boiled egg
Take one cup of long grain or brown rice (BR takes longer to get porridge-y) and six cups of water or chicken stock and simmer for an hour and a half. Time depends on how you like it. Check it as it goes.
Garnish with thinly sliced ginger, sesame oil, spring onion, soy sauce and fried shallots.
I tripled the recipe for leftovers and added four chicken thighs at the start to poach while it cooked. I also added some sliced mushrooms, broccolini and corn with half an hour to go. And I went a bit crazy on the black vinegar. Sriracha a must. You could add a soft boiled egg or wilted greens.
These are good for rock-bottom, empty-fridge, what-do-I-feed-them-when-they-both-need-to-be-in-bed-in-half-an-hour-and-I-haven't-made-lunch panic days.
1/4 cup of kale pesto
4 slices of cheddar or swiss cheese
1 sheet of puff pastry
Preheat oven to 180°C. Slice frozen sheets of puff pastry into four squares. Line one half of each square with thin slices of cheese and a good layer of kale pesto. Fold into a triangle. Prick holes with fork. Brush with milk. Bake until golden (18-20 minutes).
Serve with a chutney or solo.
Alt version: Try with vegemite and cheese, leftover bolognese or frozen peas.
1/3 cup of honey
4 cups of water
1 cup of lemon juice
Warm honey and water on stove until combined.
Add lemon juice and chill.
These cheesy biscuits are a recipe from @arthur_eats and we almost ate them all in one afternoon. I used kale pesto instead of poppy seeds.