Supplies
- 100ml double cream
- 100g pesto
- 300g gnocchi
Steps
- Heat double cream in a pan until it starts to simmer. Add the pesto and stir until combined. Pour in the cooked gnocchi and stir until fully coated.
- Serve in a bowl and top with grated parmesan and basil leaves. Enjoy :D
Supplies
- puff pastry sheet, ready-made
- egg, beaten
- 200g ricotta cheese
- 2 medium salad tomatoes
- 5 cherry tomatoes
- salt & pepper, to taste
Steps
- For the tomato and ricotta puff pastry tart, roll out the sheet of puff pastry and cut it in half lengthways. Using a sharp knife score a 1-inch border around the edge of the pastry and brush the border with beaten egg. Prick the middle of the puff pastry with a fork. This will turn the edges nice and golden and keep the middle from puffing up too much in the oven.
- Place in the oven for 10-15 minutes until golden and puffed. Score around the border again with a sharp knife and press down the middle of the tart. Smooth over a nice layer of ricotta cheese.
- Top with sliced tomatoes that have been seasoned with salt & pepper.
- Drizzle over some pesto before placing it back in the oven for around 8-10 minutes. Slice and enjoy :D
Supplies
- flatbread
- 70g feta cheese
- pesto
- Caramelized Onion:
- 1 red onion
- 1 tbsp oil
- large pinch of salt
- 1 tbsp soft light brown sugar
- ½ tbsp balsamic vinegar
Steps
- Start by caramelizing the onions. Slice the onion into thin rings and cut them in half. Heat the oil in a frying pan and add the onions. Sprinkle with a large pinch of salt and cook over a medium/low heat for 15-20 minutes until softened.
- Stir in the soft light brown sugar and balsamic vinegar and continue cooking for a further 10 minutes.
- Spread an even base of pesto onto the flatbread and arrange on top the feta and the caramelized onions. Cook in a preheated oven at 200ºC for 10-15 minutes.
Supplies
- 30g pine nuts
- 1 garlic clove, crushed
- 30g fresh basil
- 50g parmesan, grated
- Up to 90ml extra virgin olive oil
- salt & pepper, to taste
Steps
- Add pine nuts to a dry pan over a medium/low heat. Cook the nuts until golden brown, stirring frequently. Once golden transfer to a bowl.
- For the pesto blend together the crushed garlic, toasted pine nuts, fresh basil leaves and parmesan in a food processor.
- Season with salt and pepper and add almost all of the oil. Blend until well incorporated. Add more oil for desired consistency.