May 9
After making the chocolate truffle recipe, we needed a place to put them as a presentation idea. This is how we did it. It’s also a great way to recycle paper around the house to make something useful.
Making the cover for this box is incredibly easy, either use tissue paper to cover the truffles, or make the exact same box slightly larger to slip over the top.
To make the truffles follow this link.
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“Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative”
Cook the pasta in salted, boiling water according to pack instructions.
Put the parsley, hazelnuts, parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Make double : Double the quantity of pesto, cover with a layer of oil and keep in the fridge
for up to a week. Or add your own flavours, like watercress and walnuts or pine nuts and rocket.
Notes : I found this a little dry, even though Silli enjoyed it immensely and preferred it to the over oily normal pesto.
Source : Good Food August 2007
Servings/Yield : 4 servings
Rating : 4 out of 5
Difficulty : Easy
Course : Main
Preparation Times : Prep : 10 mins Cook : 10 mins
Nutritional notes : Per Serving: 727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, sugar 3g, salt 0.27 g
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Oct 28
“Try these oven-roasted chips, far less fatty than their fried cousins”
Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness you do is entirely up to you, though the width of your finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
Spread the chips on a large non-stick baking tray and toss with oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.
Source : Good Food : February 2005
Servings/Yield : 4 servings
Rating : 5 out of 5
Difficulty : Easy
Course : Vegetable
Preparation Times : Ready in: 1 Hour
Nutritional notes : Per serving: 237 kcalories, protein 5g, carbohydrate 43g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.67 g
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