Entries tagged olive oil

February 16th, 2014

Fresh basil pesto

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Somehow, never in my life, in all my years of cooking pasta, I’ve never made fresh basil pesto before. Until now, that is. The major impetus for this is the fact that I’m finally living in a place where we are able to grow enough basil to get truly fresh basil from the garden, along […]

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November 7th, 2013

Broad beans, peas and mint

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Just what it sounds like. And all* from our garden! * Well, except for the salt, olive oil, and pepper. But not a bad effort…

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July 12th, 2013

Salami and buffalo mozzarella pizza

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I’ve been using another pizza dough recipe lately, one from Lucky Peach. It’s a bit of effort to make without a mixer with a dough hook (takes a lot of beating with a wooden spoon and a lot of messing kneading). It freezes really well though, so I have been making batches and freezing balls […]

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July 12th, 2013

Barbequed eggplant and buffalo mozzarella salad

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I’ve discovered that our local italian food importer sells balls of frozen buffalo mozzarella! Not as good as fresh (you defrost them in the fridge overnight), but cheap, and much better than the ‘mozzarella’ you get at the supermarket.

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June 22nd, 2013

Pasta with preserved artichokes and green stuff

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Green stuff? Yes, green stuff. Pistachios (unsalted), capers, parsley, crushed to a paste with anchovies and garlic. Pretty tasty.

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May 9th, 2013

Zucchini, goats cheese and garlic pizza

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I used a hard dutch goat cheese for this pizza (because that’s what we had), and I experimented with using the flatbread dough recipe for the base. It was pretty good, mostly because of the toppings—loads of crushed garlic, cheese, and thinly sliced zucchini. The base was a little on the crispy side for my liking.

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April 27th, 2013

Flatbread

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From the recipe in the Moro cookbook. The dough takes about an hour, they cook in around 5 minutes, and are much better than shop-bought flatbread.

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April 25th, 2013

Lavosh

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A bit more recent than the crab curry (hence the new kitchen). Home made lavosh crackers are surprisingly easy, and totally worth it (especially considering how expensive they are to buy). We’ve made them a few times. I’m pretty sure we used this recipe. Easy yes, but a little messy. I recommend an apron.

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September 4th, 2012

Roast beetroot and orange salad

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Roast beetroot, orange segments, olive oil, garlic, parsley, salt. That’s it, a recipe in list form.

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September 2nd, 2012

Overly elaborate chicken pie

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The most complicated pie I’ve ever made. I knew I wanted a chicken pie, and I kind-of made this up as I went along. It was fun to make, and tasted great. First up: the pastry. I made some quick puff pastry using roughly combined flour, water and butter — rolled and folded 4 times […]

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