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Tag Archives: pinenut

Kontomire

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I had to adapt this recipe to fit the constraints of my kitchen.

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Green Smoothie Breakfast Bowl

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Usually when I make smoothies I make them as a dessert, using fruits and not vegetables, but smoothie breakfast bowls looked like too much fun to pass up. I made the smoothie from cooked and chilled broccoli, a handful of blueberries, a banana, hazelnut milk, and stevia. To decorate I used sunflower seeds, dried goji berries, pumpkin seeds, pinenuts, coconut flakes, sliced almonds, black and white sesame seeds, flax seed powder, and flax seed powder mixed with goji berry.

Baked Mushroom Cabbage Rolls

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cabbage

These cabbage rolls were stuffed with mushrooms, pine nuts and carrot, then topped with tomato sauce and baked.

Squash and Spinach Ravioli in Creamy Sauce

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pasta1

Origin

There was no particular inspiration for this dish.

Ingredients

Filling

  • 5 large fresh sage leaves
  • 3/4 cup butternut squash purée
  • 2 handfuls spinach
  • 1/2 teaspoon corn starch
  • salt to taste

Dough

  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 white flour, plus extra flour

Sauce

  • 1 tablespoon butter
  • 2 tablespoon pinenuts
  • 1/4 cup whole milk
  • salt
  • 3 teaspoons Parmesan cheese, chopped or grated

Process

Wash and chop the spinach, then wilt it in a hot frying pan. Set it aside.

Make the dough by combining the ingredients and kneading until the dough is not sticky but also not dry. The amount of flour required will depend on the size of the egg. Set the dough aside.

Put a pot of water on the heat so that it will come to a boil.

Next prepare the pinenuts. Melt the butter in a small saucepan and add the pinenuts. Cook over low heat until the nuts are just beginning to turn brown. Sprinkle with a bit of salt and set them aside.

Resume preparing the filling. Drain the spinach if necessary. Chop the sage leaves and add them to the spinach, along with the butternut squash purée. Season to taste with salt. Mix in the corn starch.

To prepare the ravioli, take marble-sized pieces of the dough and roll them out with as much flour as needed. You should get 18-20 pieces. Fill each round with a generous 1/2 teaspoon of filling and pinch closed.

When the water is boiling, add a little salt. Put the ravioli in the water one at a time, to prevent sticking. They are done when they float, after about 3-5 minutes. Drain the ravioli and return them to the hot pan, and return the pan to the heat at medium. Pour in the milk and add 2/3 of the Parmesan. Stir constantly, but gently, until the milk has reduced into a thick, creamy sauce.

Serve the ravioli sprinkled with the pinenuts and any butter left in the pan, and with the remaining Parmesan.

Serves 2-3.

pasta2

Eggplant/Aubergine with Pinenuts, Yoghurt-Tahini Sauce and Pomegranate

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Here’s the original recipe.

salad