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Pine nuts

Fresh Basil Pesto

by michelletang118 March 26, 2020

pesto

Nothing beats the freshness of pesto made within the comfort of your home. Originating from Genoa (northern part of Italy) in the 16th Century, the name Pesto originates from the Genoese word pestâ, which means to pound or to crush. While this refers to the way the sauce is prepared traditionally, with a mortar a pestle, the translation may be a bit misleading as pesto is made from grounding rather than pounding? The grounding action is meant to release the full aroma of the basil leaf; as such, it cannot be crushed.

For those of us who want to be traditional, feel free to use the mortar and pestle and ground to your heart’s desire by all means. However, when making pesto in large batches, I prefer to use the food processor. The downside of this though is that a bitter flavour will be released due to the motor blades of the food processor emulsifying the extra virgin olive oil and squeezing out the bitter tasting polyphenols (from the fatty acids that coat it and prevent it from dispersing). To overcome this, it is hence recommended to use the more tiresome mortar and pestle way, or simply substitute some water with the oil when using the processor and add the olive oil in a separate bowl with the processed mixture at the end. You could also simply ‘mask’ the bitterness by adding more cheese or garlic. Another shortcoming of the lazy food processor method is that it will tend to bruise the basil leaves. To overcome this problem, simply chop up the basil first with a sharp knife, then let the processor to the “combining work” with the rest of the ingredients.

Some other pesto making tips and suggestions:

While basil is the core element, feel free to be adventures and ‘mix and match’ some alternative greens such as parsley, kale (not too much as this is bitter), or arugula. Choose one big, bold flavor, and fill out the rest with something milder, like parsley. Follow this rule of thumb: If you can eat it in a salad, you can probably use it to make a pesto.
Feel free to experiment with nuts other than pine nuts (which get expensive). Think pistachio, walnut, pecans or cashews. Some handy advice: kale is great with almonds, and sweet pecans would be a fine match for spicy arugula.
Go easy on the garlic. Garlic can be overpowering so add this slowly and taste as you pound / pulse. Remember that you can always add more garlic as you go but you can’t take any out!
As for the cheese, feel free to use Pecorino Romano or classic Parmesan, but there is one rule you must follow: pestos need hard, salty, aged cheeses. Plus a little texture doesn’t hurt!
To store pesto, cover it in a bowl with a film of plastic wrap set directly on top of the sauce or in an air tight jar. Refrigerate until you’re ready to use it. Note that it will freeze up to a week so be quick in using it. It also freezes beautifully (but for freezing, I would avoid adding the cheese while making it and adding it only when you are about to use it; i.e. just freeze the pesto without the cheese element in an ice cube tray, and defrost it then add the grated cheese when using fresh).

There are many ways to use pasta, on top of a creamy burrata or with scallops and prawns. My favourite way, however, is with pasta and you can refer to this prawn and pesto spaghetti recipe here.

I think that is enough about pesto from me. Now…who wants to go to the pesto festival in Cinque Terre with me?

March 26, 2020 0 comments

30 minute meals Sides Vegan Vegetables

Grilled Broccolini with Lemon and Aleppo Chilli

by michelletang118 February 13, 2020

written by michelletang118

Looking for a simple keto and vegan meal without the fuss? I may have the answer for you. Presenting the grilled broccolini dish with lemon and aleppo chilli. This dish will only take you 20 minutes to prepare and make.

But before we get down to the details, a little trivia for you. Did you the the broccolini was created in 1993 as a hybrid between the broccoli and chinese kale? Who would have thought the offspring would be so delicious. You get the benefits of both worlds: the florets found in broccoli and the longer, tender stems and leaves found in the Chinese kale. As such, it is a dream to cook with. You don’t have to worry about burning the delicate florets while waiting for the stems to cook. Not to mention, broccolini requires much less prep work than regular broccoli – no stem-peeling is necessary, just chop off the bottom 1/4 inch and you are good to go. More information about the differences between the broccoli, broccolini, and the rabe can be found here.

As for flavour, broccolini lands somewhere in the middle between the broccoli and Chinese kale. It has a mellower note and is less bitter than broccoli, while imparting a mild sweetness much more akin to the Chinese kale. The texture is second to none. The long stems have a pleasant crunch while the ratio of stem to leaf to bud is pretty perfect if you ask me.

So how to cook broccolini? While simply sprinkling some salt and olive oil and roasting these babies is the easiest way to cook these beauties, my favourite way to prepare broccolini is to char it on a grill pan so that it yields those irresistible char marks. To enhance the flavour profile, in addition to the olive oil and salt mix, I like to add some slices of garlic, a good squeeze of lemon juice and finish it off with a chilli kick.

As for the lemon, I would personally have preferred to use the Meyer lemon for salads (they are sweeter). However, as they are seasonal, it wasn’t an option here. For those curious to find out the difference between the regular lemon vs the Meyer, please read this.

Broccolini with Lemon and Aleppo Chilli

PREP TIME: 5 min | COOK TIME: 10 min | TOTAL TIME: 15 min | YIELDS: 2 servings

broccolini with lemon

INGREDIENTS:

1/2 pound of broccolini
juice of half a lemon
1 fresh lemon, sliced and/or wedged
teaspoon of aleppo chilli flakes
2 garlic cloves, crushed or sliced
tablespoon of pine nuts, roasted
2 tablespoons of extra virgin olive oil
1 teaspoon of Maldon sea salt flakes
Pinch of black pepper, to taste

METHOD:

Parboil broccolini in a pot of boiling water (along with some salt and oil) for 2 minutes and then quickly submerge into a bucket of ice water (to keep it green and prevent it from cooking).
Pat dry (or use salad spinner). Heat a grill pan on high heat and brush some oil.
Once grill pan is smoking, add the lemon slices. Wait 2 minutes and flip other side to repeat. You want those lovely char marks. Remove on a separate plate once done.
In same grill pan, brush some olive oil and layer the broccolini in one layer. Sprinkle the garlic on top along with some sea salt, pepper, chilli flakes and lemon juice. Wait 2-3 minutes and rotate so the other side is charred. Once cooked, serve it on a plate along with the lemon as garnish. Sprinkle more chilli flakes and the roasted pine nuts on top before serving.

February 13, 2020 0 comments

Middle Eastern Salad Sides Vegan Vegetarian

Torn bread, tomato, roast lemon salad with sumac and toasted pine nuts

by michelletang118 August 19, 2018

written by michelletang118

TOSSED BREAD TOMATO SALAD | Sumac, lemon and juicy ripe tomatoes is all it takes in this Middle Eastern salad

In this salad, the bread takes centerstage. True that there are many variations of tomato salads but very few involve roasting lemon pieces and bread together. Spruce this up with some citrus-tasting sumac and a generous drizzle of a high quality extra virgin olive oil on top of some juicy sweet ripe tomatoes (choose heirloom if you can), and you will have a simple summer salad that is simply irresistible .

Torn bread, tomato, roast lemon salad with sumac and toasted pine nuts

PREP TIME: 10 min | ACTIVE TIME: 20 min | TOTAL TIME: 30 min | YIELDS: 4 servings

INGREDIENTS:

2 medium lemons, thinly sliced crosswise
4 cups day-old bread, torn into rough bite-sized pieces
½ cup + more extra virgin olive oil
1 tbsp sumac
1 tbsp salt flakes
6 – 8 medium sized ripe tomatoes, thickly sliced crosswise
2 tbsp toasted pine nuts
1 cup basil, freshly torn
freshly cracked black pepper

METHOD:

Preheat oven to 200˚C.
Bring a small saucepan of water to the boil and cook the lemon for 2 minutes. Drain and run under cold water to chill.
Toss lemon with the torn bread, ½ cup extra virgin olive oil, sumac and salt flakes together in a bowl.
Evenly spread over a baking tray and bake in the oven for 20 minutes, tossing halfway to ensure even browning. Allow to cool.
Toss sliced tomato with olive oil and torn basil leaves.
On a platter, layer slices of the tomato with the basil and the bread lemon mixture. Sprinkle toasted pine nuts on top. Serve drizzled with more extra virgin olive oil and freshly cracked black pepper.

August 19, 2018 0 comments

Middle Eastern Vegetarian

Roast Cauliflower with Dates in Lemon-Tahini Sauce

by michelletang118 July 26, 2015

written by michelletang118

A peach was once a bitter almond; a cauliflower is nothing but a cabbage with a college education.” ~ Mark Twain.

Cauliflower, which literally means “cabbage flower”, is a member of the cruciferous family of vegetables, often overshadowed by it green cousin broccoli. The cauliflower originally came from Cyprus, and was introduced to France from Italy in the middle of the 16th century. Though it tastes rather bland on its own, this white cabbage flower is extremely nutritious and can be considered as a superfood.

First, this white cabbage contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumour growth. Moreover, sulforaphane has been found to significantly improve blood pressure and kidney function. Cauliflower also contains a wealth of anti-inflammatory nutrients to help keep inflammation in check (too much inflammation is linked to cancer and other diseases).

Due to our busy lifestyles, most of us lack the vital nutrients in our bodies needed to keep it performing at an optimal level. This is where incorporating cauliflower into your diet comes in handy. One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.

Cauliflower really doesn’t have much flavour on its own. However, this white superfood absorbs flavours and spices extremely well. It really doesn’t take too much effort to transform plain old cauliflower into something quite scrumptious.

I find that dressing cauliflower with a tahini-lemon garlicky sauce complements the white flower harmoniously while roasting it adds a certain ‘crunch’ to it and gives it a nice golden colour. Throwing in some dates adds a pleasant sweetness to the dish while pine nuts offer an extra dimension to jazz up the simplicity of this healthy side dish.

Roast Cauliflower in Lemon-Tahini Sauce (11 of 14)

INGREDIENTS:

(Serves 4 as a side)

1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
4 teaspoon of olive oil
1 tablespoon of garlic powder
2 cloves of garlic, minced (about 2 teaspoon)
2 tablespoon of tahini
1 tablespoon of lemon juice
¼ teaspoon of salt
1 tablespoon of chopped parsley
1 tablespoon of pine nuts, roasted

METHOD:

1) Preheat oven to 220 degrees celsius.

2) Toss cauliflower with 2 teaspoon of olive oil, season with salt, pepper and garlic powder. Throw in the dates and layer both evenly on a roasting tray. Bake for 12-15 minutes until golden.

Roast Cauliflower in Lemon-Tahini Sauce (5 of 14)

3) Meanwhile, heat 2 tablespoons of olive oil in a saucepan over medium heat. Saute garlic in olive oil for 1-2 minutes until fragrant. Add tahini, lemon juice, 5 tablespoon of water, and salt. Simmer over low heat for 1-2 minutes. Remove from heat.

Roast Cauliflower in Lemon-Tahini Sauce (6 of 14)

4) Transfer cauliflower florets into a mixing bowl. Whisk the sauce and pour over the cauliflower and toss till the florets are thoroughly coated. Sprinkle with the roasted pine nuts and chopped parsley. Serve warm or at room temperature.

Roast Cauliflower in Lemon-Tahini Sauce (14 of 14)

July 26, 2015 0 comments

Family Style Sides Vegetarian

Eggplant with Buttermilk Greek Yoghurt Dressing and Pomegranate

by michelletang118 June 25, 2015

written by michelletang118

After a month of silence, I am finally back with the postings. Past month has been hectic. Got caught up with a multitude of tasks, then travelled to London and Sicily for a much needed and long-awaited break. Finally back and over my jet lag. Fell in love with Ottolenghi’s restaurants in London. In fact, I kept going to his pastry shop in Notting Hill almost every morning since it was just around the corner from where I was staying (hence I unavoidably stacked on the pounds but it was definitely worth every calorie). Bill Granger’s Granger and Co. was just around the corner too. How can one resist Bill’s breakfast, especially his signature ricotta hotcakes with honeycomb butter that brought him to fame (the scrambled eggs as well of course) in Sydney?

Now that I am back, the first dish I felt naturally compelled to make is an Ottolenghi inspired creation: the baked aubergines with a buttermilk greek yoghurt sauce from his book Plenty. Given the sloppy texture, I know aubergines may not be everyone’s favourite vegetable, but I personally love aubergines. There are so many ways you can dress them up with and they absorb flavours like a sponge. They are the perfect staple vegetable for several middle eastern dishes.

As for the dressing, the yoghurt sauce has the ability to round up so many flavours and textures like no other component does. The addition of buttermilk adds some acidity which works wonders with the slightly greasy nature of the aubergines and the sweetness of the pomegranate seeds. The original recipe calls for Za’atar, which is a Middle Eastern spice blend of sumac, sesame seeds and herbs. I value efficiency so I simply just sprinkled sumac on top of the buttermilk dressing to add some contrast in colours and flavour. Finish off with some chopped fresh mint (again, original recipe calls for lemon thyme leaves but these are not so easy to find in Hong Kong).

Ottolenghi's Grilled Aubergine with Buttermilk Dressing (2 of 2)

INGREDIENTS (serves 4 as a side dish):

2 large long eggplants
1 tablespoon of dried thyme
1 teaspoon of Za’atar or Sumac (or combination of dried thyme, oregano, and pepper)
1/2 pomegranate
3-4 tablespoon of pine nuts, roasted
Some fresh mint leaves, diced
Olive oil
Sea Salt (Maldon sea salt is ideal)
Black pepper

For the sauce:

2 tablespoon of greek yoghurt
3 tablespoon of buttermilk (alternative is to add 1/2 tablespoon of white vinegar to 1/2 cup of milk and let it stand for 5-10 minutes and let it stand)
3/4 tablespoon of olive oil
1/3 teaspoon of garlic past (about 1 small garlic clove)
pinch of salt
pinch of cumin powder

METHOD:

1) Preheat oven to 200°C/400°F. Line a roasting tray with parchment paper or aluminium foil.

2) Cut eggplants diagonally into rounds, almost an inch thick. Use a small sharp knife to make a criss-cross hash pattern on one side of the eggplant so that the flavours can absorb more readily.

3) Spray with olive oil cooking spray (or brush with olive oil). Sprinkle freshly cracked black pepper, sea salt and dried thyme.

Ottolenghi's Grilled Aubergine with Buttermilk Dressing (17 of 18) 4) Shove into the oven for ~20 minutes until flesh goes soft and turns into a nicely brown colour (NB: can check by inserting a skewer). Take out of the oven and let it cool completely.

5) Whilst eggplants are roasting you can start preparing the buttermilk sauce. Whisk together the buttermilk, yoghurt, cumin, olive oil, garlic paste, and salt. Feel free to adjust for taste according to your own liking (sometimes I like to add a squirt of lemon juice). Keep sauce chilled.

6) Roast the pine nuts by heating up a pan on medium heat and pan-frying for 2-3 minutes.
7) Cut pomegranate in half and remove the seeds with your fingers. Make sure that all the attached white skin or membrane has been removed apart from the seeds.

8) To serve, lay out the cooled aubergine rounds onto a dish and spoon plenty of the buttermilk dressing on top. Sprinkle with 1 teaspoon of Za’atar or Sumac, and garnish with the pomegranate seeds, roasted pine nuts and some freshly diced mint leaves. Finish with a light drizzle of extra virgin olive oil.

June 25, 2015 0 comments