No bake cookies with smarties

These cookies require just simple ingredients. You do not need an oven to make them. I made these cookies with smarties but you can substitute smarites for dried fruits or chocolate chips. They are super easy to make.

DSC_0267.JPG

DSC_0286.JPG

Ingredients

  • 1 ½ cups oat flour
  • ½ cup smartise
  • 2 tbsp unsalted butter
  • 1 tsp vanilla or orange extract
  • ½ cup brown sugar
  • 3 tnbsp milk
  • pinch of salt

How to make it

First of all line a tray with parchment paper and set aside. Place the sugar and the butter into a saucepan set over medium heat and melt together.

DSC_0245

Add vanilla or orange extract and milk to the melted mixture and stir together until mixture combine together.

Place oat flour in a bowl and sprinkle with the smarties Now add wet mixture and salt into the oat four. Stir with a spoon or with your hand until combine very well.

Using an ice cream/cookie scoop or just simply take small portion of dough and roll into a ball and place on the baking tray. Gently press down the dough. Once all cookies dough are done, place them in the fridge for an hour until to set.

 

Store them in the fridge for several days.

DSC_0271DSC_0269DSC_0268DSC_0267DSC_0272DSC_0284DSC_0273DSC_0296DSC_0295DSC_0292DSC_0290DSC_0287DSC_0285DSC_0284

DSC_0289

==========================================

No bake cookies with smarties

Ingredients

  • 1 ½ cups oat flour
  • ½ cup smartise
  • 2 tbsp unsalted butter
  • 1 tsp vanilla or orange extract
  • ½ cup brown sugar
  • 3 tnbsp milk
  • pinch of salt

How to make it

First of all line a tray with parchment paper and set aside. Place the sugar and the butter into a saucepan set over medium heat and melt together. Add vanilla or orange extract and milk to the melted mixture and stir together until mixture combine together.

Place oat flour in a bowl and sprinkle with the smarties Now add wet mixture and salt into the oat four. Stir with a spoon or with your hand until combine very well.

Using an ice cream/cookie scoop or just simply take small portion of dough and roll into a ball and place on the baking tray. Gently press down the dough. Once all cookies dough are done, place them in the fridge for an hour until to set.

Store them in the fridge for several days.

No bake cookies with peanut butter

Sometimes no bake desserts will come handy in Summer season and warm weather. No need to heat up your kitchen by using the oven or gas stove.

DSC_0297

DSC_0316.JPG

Ingredients

  • 3 cups oat flour
  • ¾ cup peanut butter
  • pinch of salt
  • ½ cup honey
  • ¾ cup dark or white chocolate, melted
  • 1 tsp vanilla extract

How to make it?

line a large plate with parchment paper and set aside. Add Peanut butter and honey to a pan and melt together. Whisk until combine well.

Add peanut mixture, vanilla extract and salt to the oat flour. Combine all ingredients together until you have a sticky dough.

Using a medium ice cream scoop or 2 tbs of the dough into your hand and roll it into a ball and drop onto parchment lined plate. Gently press the dough to make a flat cookie.

Once all cookies are done, place the plate in the fridge for an hour until cookies to set.

Meanwhile, melt the white or dark chocolate . After an hour, dip each of cookies in the melted chocolate and return them in the fridge and let stand until firm. 

 Store tightly covered for a week..

 

DSC_0302DSC_0266DSC_0317DSC_0311DSC_0306DSC_0310DSC_0308DSC_0302DSC_0312

DSC_0305DSC_0301DSC_0303

===============================

No bake cookies with peanut butter

Ingredients

  • 3 cups oat flour
  • ¾ cup peanut butter
  • pinch of salt
  • ½ cup honey
  • ¾ cup dark or white chocolate, melted
  • 1 tsp vanilla extract

 

How to make it

line a large plate with parchment paper and set aside. Add Peanut butter and honey to a pan and melt together. Whisk until combine well. Add peanut mixture, vanilla extract and salt to the oat flour. Combine all ingredients together until you have a sticky dough.

Using a medium ice cream scoop or 2 tbs of the dough into your hand and roll it into a ball and drop onto parchment lined plate. Gently press the dough to make a flat cookie.

Once all cookies are done, place the plate in the fridge for an hour until cookies to set.

Meanwhile, melt the white or dark chocolate . After an hour, dip each of cookies in the melted chocolate and return them in the fridge and let stand until firm. Store tightly covered for a week..

Persian kebab kubideh with rice (Chelow kebab)

Kebab is an absolute favourite, the most popular and delicious dish in Iran. In Iranian cuisine, there are different types of kebab with ground meat or diced meat and believe me all are super tasty and you will be over the moon when you have kebab for lunch or dinner.
Kebab is usually grilled over hot coals or in the oven if you have no barbecue.
Chelow kebab means a dish with rice and kebab. Kebabs are various cooked meat dishes.

9.JPG

My today’s kebab is called ‘ kebab kubidhe ‘ made with ground beef/lamb, other kind of kebab is ‘kebab barg’ with diced beef, lamb or chicken. Still, there is more different kebabs.
Chelow or pilaf (pilau) is  a kind of plain steamed rice topped with butter, saffron and kebab.
Making a good kebab firstly requires quality fresh meat. It should be combination of lamb with beef ( mixed minced). The meat should be around 20% fat which will keep the kebab juicy and moist.
Secondly, when you buy minced meat, you should ask your butcher to grind the meat 2-3 times or do it at home by using your food processor.
Thirdly, you need to marinate the kebab meat earlier and leave the meat to rest in the fridge overnight.

Once kebab is ready serve it with pilaf/polow, fresh herbs, sumac powder  and doogh ( that is an Iranian yogurt based drink).

 

Ingredients for kebab

  • 600 g ground lamb
  • 400 g beef
  • 250-300 g onion, grated and remove excess juice
  • 1/2 lime/lemon juice
  • Salt and pepper to taste

 

Ingredients for accompaniment

  • A bunch of cherry tomatoes
  • 4-5 potatoes
  • 3-4 red-yellow bell peppers

1.JPG

Ingredients for mint sauce ( optional)

  • Handful fresh leaves of mint and coriander
  • 3 tbsp Greek yogurt
  • 1 small bell pepper
  • Salt to taste

5.JPG

Preparation
Grind finely the meat 2-3 times or ask butcher do it for you. Grate the onion and remove the juice. In a big bowl, add grated onion, salt, pepper, lime juice and meat. Mix well and knead the meat mixture for 3-4 minutes and  until  well combined… Kneading the meat mixture for few minutes will make the meat like a paste that will stick together and not fall apart when your thread it on skewers. Then refrigerate the meat overnight.


For threading the kebab you can use either  metal skewers or wooden ones. If you are using wooden skewers, you need to soak them in water overnight as well to prevent of burning in the oven.
Next day, divide the  meat into seven or eight pieces and thread on the wooden skewers by pressing the meat and shaping it evenly. Preheat the oven to 180C for grilling the kebabs.

 Place a flat bread or  (tortilla bread) on the baking  tray and place the kebabs skewers on it. Grill the kebab for 20-25   minutes.The juice from the kebab will soak into the flat bread as the kebab cooks.

Thread the potatoes and peppers on the skewers as well. Grill them in oven 200C for 20-30 minutes. You can do grill  the tomatoes too  but I just fried them in a pan

For refreshing mint sauce you need to blend all ingredients in a blender and make a puree.
Once kebab and accompaniments are grilled, remove from the oven. Traditionally kebab kubideh is served  with steamed saffron rice ( chelow/polow), cubes of butter on top of the rice, fresh herbs such as basil, chives, mint, onions.

Sprinkle sumac powder on kebab. If you serve the kebab with rice, you can sprinkle sumac powder on the rice as well.

9.JPGعالی21عالی1

Monte Cristo sandwich

What a great sandwich. You can make it savoury by adding Mayonnaise and mustard sauce or sweet by adding jam, it is just your choice and both are equally tasty.

DSC_0848.JPG

Traditionally the whole sandwich is dipped in the beaten egg and then pan fried or deep fried.

DSC_0867.JPG

Ingredients

  • 6 slices of toasted bread
  • 8 sliced cheese
  • 8 slices of ham or turkey
  • Strawberry jam
  • 4 eggs, beaten
  • Salt and pepper to taste
  • Bread crumbs
  • Vegetable oil or butter

How to make it

Cut the crusts off the bread. Spread jam on the bread. Put one slice of cheese on it, then put 2 sliced ham and another slice of cheese. Spread jam on the bread and place on top of the cheese. Spread jam on the bread again and repeat the process.

Crack the eggs into a bowl. Season with salt and pepper. Beat the eggs.

Dip the sandwich thoroughly in the beaten eggs. Coat with the bread crumbs.

Heat the oil or melt the butter in a pan. Fry the sandwich on both sides and four corners.

That’s it our tasty sandwich is ready.

DSC_0851DSC_0854DSC_0848DSC_0846DSC_0857DSC_0849DSC_0848DSC_0844DSC_0843DSC_0865DSC_0855

DSC_0856

================================================================

Monte Cristo sandwich

Ingredients

6 slices of toasted bread

8 sliced cheese

8 slices of ham or turkey

Strawberry jam

4 eggs, beaten

Salt and pepper to taste

Bread crumbs

Vegetable oil or butter

 

How to make it

Cut the crusts off the bread. Spread jam on the bread. Put one slice of cheese on it, then put 2 sliced ham and another slice of cheese. Spread jam on the bread and place on top of the cheese. Spread jam on the bread again and repeat the process.

Crack the eggs into a bowl. Season with salt and pepper. Beat the eggs.

Dip the sandwich thoroughly in the beaten eggs. Coat with the bread crumbs. Heat the oil or melt the butter in a pan. Fry the sandwich on both sides and four corners.

Home made country cheese

I love my country style home made cheese. It’s elegant, tasty and very easy to make. Most importantly, I enjoy it a lot.

You can have plain cheese or add some fresh or dried herbs such as chives, mint, basil, oregano or nuts such as walnuts. It’s your choice.

 

DSC_0028.JPG

All you need is just two simple ingredients. I was over the moon when my cheese was ready. It looks so beautiful and really good. This cheese will not last for a long time but you can keep it in salted whey for about two weeks.

DSC_0035.JPG

Ingredients

  • 8 cups or 2 litres milk
  • 6 tbsp white vinegar or any acid such as lime / lemon juice

How to make it

First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl.

Heat the milk in a pot over medium flame. Keep stirring , otherwise the milk will start to burn on the bottom. Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil.

Now, turn the heat low and add vinegar. Then the magic happens and the curds separate from the whey.

Give couple of stirs and turn off the heat.

Now, use a strainer spoon and collect all curds and pour all them into the cheese cloth. Add salt to taste  and chopped herbs.

Bring the corners of the cloth together and squeeze out of all liquid. Put a weight on it for an hour to give it shape.

Do not through the whey away. Add some salt and keep the cheese in it for several days.

DSC_0024DSC_0025DSC_0027DSC_0028DSC_0035IMG_20180729_105159DSC_0033DSC_0031IMG_20180729_105145DSC_0041IMG_20180729_105639IMG_20180729_105626IMG_20180729_105701DSC_0050DSC_0051DSC_0041DSC_0042IMG_20180729_105139IMG_20180729_105623DSC_0033DSC_0038IMG_20180729_105135

DSC_0044

 

===================================================

Home made country cheese

Ingredients

8 cups or 2 litres milk
6 tbsp white vinegar or any acid such as lime / lemon juice

 

How to make it

First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl.
Heat the milk in a pot over medium flame. Keep stirring , otherwise the milk will start to burn on the bottom. Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil.
Now, turn the heat low and add vinegar. Then the magic happens and the curds separate from the whey.
Give couple of stirs and turn off the heat. Now, use a strainer spoon and collect all curds and pour all them into the cheese cloth. Add salt and chopped herbs.
Bring the corners of the cloth together and squeeze out of all liquid. Put a weight on it for an hour to give it shape.
Do not through the whey away. Add some salt and keep the cheese in it for several days.

King rice/Shah pilaf

Shah plov or crown rice is an Azerbaijani signature dish. There are different types of rice dish in Azerbaijani cuisine but this one is king of rice.

DSC_0705

This rice dish is known as : Khan rice, shah rice or crown rice and is served in special occasions. Shah rice made with red meat or chicken meant, dried fruits and nuts.

DSC_0709DSC_0720

Ingredients

  • 3 cups rice
  • 1 large onion, chopped
  • 400g diced meat, cooked
  • 1 cup raisins
  • 1 cup apricot, cut into small pieces
  • 220 g melted butter
  • 3 tbsp Saffron water
  • 1 large Lavash bread or 5-6 medium tortilla bread
  • Salt and pepper to taste

How to make it

Preheat the oven to 180C.

Rinse the rice in cold water 2-3 times. Then soak the rice in salted water ( add 1 tbsp salt) for an hour.

Heat the oil in a frying pan. Add chopped onion and fry onion until soft. Then add cooked meat , dried fruits, season with salt and pepper and  fry for few minutes.   Add saffron water and Stir constantly to prevent from burning and set aside.

Fill a pot with water. Bring it to a boil. Drain salted water of rice and add it to the boiling water. Let to cook for 10 minutes.

Using a colander and strain the rice. Rinse with tap water. Melt the butter and spread it on the bottom and sides of the pot.

Place one round bread on the bottom of the pan . Grease each Lavash or tortilla bread with melted butter and arrange around the sides of the pan, overlaps each other ( as you see in the photos).

Do not leave any open space between breads. Now, Spread a layer of rice in the pot and then pour some of meat and fruits mixture. Pour some saffron water on the rice. Repeat the procedure again.

Cover top of the rice with another round bread then fold the corners down. Grease with melted bread.

Cover the pot with a lid. Cook in the oven for 50-60 minutes until Lavash bread is golden. Remove from the oven and let to rest 5 minutes.

Turn the pot upside down and cut the crust into portions and serve it.

Noosh ulsoon , enjoy it, Noosh-e jan

DSC_0711DSC_0714DSC_0715DSC_0716DSC_0717DSC_0718DSC_0719DSC_0721DSC_0732DSC_0731DSC_0730DSC_0746DSC_0733DSC_0744DSC_0728DSC_0734DSC_0735DSC_0748DSC_0732DSC_0726

================================

King rice/Shah pilaf شاه پلو

Ingredients

  • 3 cups rice
  • 1 large onion, chopped
  • 400g diced meat, cooked
  • 1 cup raisins
  • 1 cup apricot, cut into small pieces
  • 220 g melted butter
  • 3 tbsp Saffron water
  • 1 large Lavash bread or 5-6 medium tortilla bread
  • Salt and pepper to taste

How to make it

Preheat the oven to 180C.

Rinse the rice in cold water 2-3 times. Then soak the rice in salted water ( add 1 tbsp salt) for an hour.

Heat the oil in a frying pan. Add chopped onion and fry onion until soft. Then add cooked meat , dried fruits, season with salt and pepper and fry for few minutes. Stir constantly to prevent from burning and set aside.

Fill a pot with water. Bring it to a boil. Drain salted water of rice and add it to the boiling water. Let to cook for 10 minutes.

Using a colander and strain the rice. Rinse with tap water. Melt the butter and spread it on the bottom and sides of the pot.

Grease each Lavash or tortilla bread with melted butter . Place one round bread on the bottom of the pan . Then, grease remaining of breads and arrange around the sides of the pan, overlaps each other ( as you see in the photos).

Do not leave any open space between breads. Now, Spread a layer of rice in the pot and then pour some of meat and fruits mixture. Pour some saffron water on the rice. Repeat the procedure again.

Cover top of the rice with another round bread then fold the corners down. Grease with melted bread.

Cover the pot with a lid. Cook in the oven for 50-60 minutes until Lavash bread is golden. Remove from the oven and let to rest 5 minutes.

Turn the pot upside down and cut the crust into portions and serve it.

Noosh ulsoon , enjoy it, Noosh-e jan

================================================================

Peach cookies

These tempting, pretty peach shape cookies are just beauties and suitable for any occasion, for 4 seasons, and resemble to the real peaches.

DSC_0553.JPG

 

DSC_0563.JPG

Ingredients

  • 210g plain flour
  • ½ tsp baking powder
  • 80g unsalted butter
  • 55g plain yogurt
  • 2 egg yolks
  • pinch of salt
  • 50g white sugar
  • 1 tsp vanilla extract

 

Ingredients for filling

  • 1/3 cup Nutella or
  • 1/3 peach jam

Ingredients for colouring

  • 3 tbsp white sugar
  • Yellow and red food colouring
  • Two small bowls with water

DSC_0471.JPG

How to make

Preheat the oven to 170C.

Line the baking tray with parchment paper. Place egg yolks,vanilla extract, salt and sugar in a mixing bowl and beat for 3-4 minutes. Add yogurt and beat until creamy. Mix the flour with baking powder and sift it.

Add butter to the flour and combine and add it to the batter. Knead it for 3-4 minutes until all comes together and non stick to your hand.

Divide the pastry into small amount (about 15g). Take one the dough and roll it into ball. Continue rolling all of the batter into balls. Place them on the tray. Put your finger on each ball and and gently press down each ball.

Bake them for 15 minutes. Once they are baked, allow them to cool.

Now, use a sharp knife and core out the centre of cookie from the bottom of each cookie and remove the cookie centre( as you see in the photos).

Break up cookies pieces and mix them with nutella or peach jam. Carefully fill cavity of each cookie and place tow cookies together.

Mix few drops of red colour in one bowl and few drops of yellow colour in other bowl. Dip cookie in yellow/red food colouring and roll them in the sugar. Allow the cookies to set and serve it.

 

DSC_0534DSC_0539DSC_0545DSC_0550DSC_0560DSC_0565DSC_0561DSC_0562DSC_0556DSC_0564DSC_0559DSC_0563DSC_0538DSC_0537DSC_0544DSC_0535DSC_0551DSC_0547DSC_0541DSC_0558DSC_0547DSC_0549DSC_0552

Tiramisu truffles

A delicious Italian dessert with creamy texture, wonderful flavour and simple to make it.

DSC_0467.JPG

DSC_0452.JPG

Ingredients

  • 140g lady fingers biscuits
  • 1 tsp Nescafe or espresso
  • 3tbsp = 30 ml boiling water
  • 1 cup Mascarpone or soft cheese
  • 1/3 cup= 50g powdered sugar (icing sugar)
  • ½ tsp vanilla extract
  • Nutella
  • Cocoa powdered

 

How to make it

Add boiling water to Nescafe, mix it and set aside to cool. In a bowl, add Mascarpone cheese, powdered sugar and Vanilla. Combine until smooth then add cold coffee and mix together.

 

Using a blender and process process lady fingers biscuits until powdered. Combine it with cheese mixture.

Freeze it for 30 minutes. After 30 minutes you can shape the tiramisu mixture by two methods: In first option you can just shape it like small balls and then roll it in the cocoa powder.

 

In second method you can flatten the paste and fill it with Nutella and shape it into ball. Both are delicious. I made both of them 🙂

Once all tiramisu truffles are ready, fridge them for half an hour and then serve them.

 

 

 

DSC_0464DSC_0470DSC_0451DSC_0459DSC_0457DSC_0465DSC_0466DSC_0455DSC_0450DSC_0463DSC_0449DSC_0458DSC_0469DSC_0453DSC_0454

===============================================================

Tiramisu truffles

 

Ingredients

  • 140g lady fingers biscuits
  • 1 tsp Nescafe or espresso
  • 3tbsp = 30 ml boiling water
  • 1 cup Mascarpone or soft cheese
  • 1/3 cup= 50g powdered sugar (icing sugar)
  • ½ tsp vanilla extract
  • Nutella
  • Cocoa powdered

How to make it

Add boiling water to Nescafe, mix it and set aside to cool.

In a bowl, add Mascarpone cheese, powdered sugar and Vanilla. Combine until smooth then add cold coffee and mix together.

Using a blender and process process lady fingers biscuits until powdered. Combine it with cheese mixture.

Freeze it for 30 minutes. After 30 minutes you can shape the tiramisu mixture by two methods: In first option you can just shape it like small balls and then roll it in the cocoa powder.

In second method you can flatten the paste and fill it with Nutella and shape it into ball. Both are delicious. I made both of them 🙂

Once all tiramisu truffles are ready, fridge them for half an hour and then serve them.

==============================================================

No bake watermelon cake

I was at a party and our host served watermelon cake but not a regular cake with flour, baking powder, eggs, milk,…. It was simply fresh watermelon with an amazing arrangement. I just loved it. It was soooo refreshing, no baked, healthy and fruity.

DSC_0398.JPG

I have never seen and heard about this cake. It is very simple and easy to prepare . For decoration and topping the cake, there are so many different options.

DSC_0383.JPG

I used strawberries, grapes, flake almonds , flake chocolates and shaved coconuts but you can use other fruits and nuts so it’s your choice.

DSC_0407.JPG

Ingredients

  • one watermelon

  • 500ml whipped cream

  • 2 tbps white sugar

  • 1 tsp vanilla extract

  • 1 lemon zest

  • Nuts and fruits for decoration

  • Shredded coconuts

  • Food colouring

 

DSC_0355.JPG

How to make it

Taking off top and bottom of the watermelon. Slice off the rind. Then cut white parts on the watermelon and set aside.

Put cream, sugar, vanilla extract, and lemon zest in a mixing bowl and beat it until firm. You can use white cream but I added some food colours to the cream.

Now it is time for fun part. Put the cream on the watermelon and cover it.

Add some fruits at the bottom of the cake. Decorate top of the cake with chocolate and fruits. For the sides of the cake I used shredded coconuts . That’s it. Done 🙂

DSC_0381.JPG

DSC_0385DSC_0398DSC_0405DSC_0388DSC_0399DSC_0407DSC_0399DSC_0408DSC_0400DSC_0410DSC_0401DSC_0402DSC_0403DSC_0404DSC_0414DSC_0416DSC_0417DSC_0418DSC_0421

============================================================

No bake watermelon cake

Ingredients

  • one watermelon

  • 500ml whipped cream

  • 2 tbps white sugar

  • 1 tsp vanilla extract

  • 1 lemon zest

  • Nuts and fruits for decoration

  • Shredded coconuts

  • Food colouring

 

How to make it

Taking off top and bottom of the watermelon. Slice off the rind. Then cut white parts on the watermelon and set aside.

Put cream, sugar, vanilla extract, and lemon zest in a mixing bowl and beat it until firm. You can use white cream but I added some food colours to the cream.

Now it is time for fun part. Put the cream on the watermelon and cover it.

Add some fruits at the bottom of the cake. Decorate top of the cake with chocolate and fruits. For the sides of the cake I used shredded coconuts.

That’s it. Done 🙂

============================================================

Pesto pasta recipe

Basil pesto Pasta is my darling. It is a quick dish, super tasty and comforting meal. Just in less than half an hour, you can prepare this delicious dish and Enjoyyyyyyy it because it is just piece of paradise in your plate.

DSC_0168.JPG

About Basil pesto, yes I know we can get it from local supermarket but sometimes it is really fun and pleasant just you make it at home from scratch.

In most of pesto recipes , Parmesan cheese is used but I had Mozarella cheese in the fridge and I used it. I should say, it was very good.

DSC_0148.JPG

Ingredients for basil pesto

  • 2 cups fresh basil leaves

  • 3 cloves of garlic

  • ½ cup olive oil

  • ½ cup nuts such as : almond. Cashew, pine nuts, walnuts

  • ¼ cup Mozarella cheese

  • Salt – pepper to taste

DSC_0136

Ingredients for pasta

  • 3 cups pasta penne

  • Few cherry tomatoes

  • Salt and pepper to taste

How to make it

To make the basil pesto, combine basil leaves, almonds, cloves of garlic, some olive oil, Mozzarella cheese and , season with salt and pepper in a bowl. With a food processor blend it until you have a smooth paste, and add remaining of olive oil. Mix well and set aside.

Simply cook Penne pasta in salted water until cooked well and is soft.

Heat some water in a pot, add some salt, and make sure salt is enough. Bring it to a boil. Add Penne pasta and boil it until soft ( about 15 minutes). Meanwhile, heat the oil in a pan and fry cherry tomatoes for 2-3 minutes, until slightly soft.

Add pesto sauce and fried tomatoes to the pasta and gently mix together. Garnish with cheese and drop some olive oil. If there is leftover sauce, store it in an airtight jar in the fridge for a week.

 

DSC_0158.JPG

DSC_0159.JPG

DSC_0160DSC_0165DSC_0166DSC_0171DSC_0176DSC_0163DSC_0167DSC_0149DSC_0163DSC_0146DSC_0162DSC_0147DSC_0161DSC_0145DSC_0164

================================================================

Pesto pasta recipe

Ingredients for basil pesto

  • 2 cups fresh basil leaves

  • 3 cloves of garlic

  • ½ cup olive oil

  • ½ cup nuts such as : almond. Cashew, pine nuts, walnuts

  • ¼ cup Mozarella cheese

  • Salt – pepper to taste

Ingredients for pasta

  • 3 cups pasta penne

  • Few cherry tomatoes

  • Salt and pepper to taste

How to make it

To make the basil pesto, combine basil leaves, almonds, cloves of garlic, some olive oil, Mozzarella cheese and , season with salt and pepper in a bowl. With a food processor blend it until you have a smooth paste, and add remaining of olive oil. Mix well and set aside.

Simply cook Penne pasta in salted water until cooked well and is soft. Heat some water in a pot, add some salt, and make sure salt is enough. Bring it to a boil. Add Penne pasta and boil it until soft ( about 15 minutes). Meanwhile, heat the oil in a pan and fry cherry tomatoes for 2-3 minutes, until slightly soft. Add pesto sauce and fried tomatoes to the pasta and gently mix together. Garnish with cheese and drop some olive oil. If there is leftover sauce, store it in an airtight jar in the fridge for a week.

    ====================================