For as long as I can remember, I’ve always been The Birthday Fairy. (A bit confusing perhaps, seeing as though this is Pixie Produce, but hey, on Sunday’s I’m a Unicorn, and I’ve always been crazy about dragons – I’m a whole fairy-tale rolled into one)
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Whenever someone’s birthday rolls around, or even just a special occasion, there is nothing I love more than throwing myself wildly into the preparation and planning of something lovely 🙂 More often than not, this involves lots, and lots, of cooking! 😀
It was my lovely darlings’ birthday yesterday, and since he was in work most of the day, I got to spend most of my day cooking up lovely things for him (and juggling in a little work too. Busy bee!)
He had been hinting repeatedly that I should make him a Bakewell tart, or an Iced Slice, so I did what any experimental cook would do… I combined them into one! 😀
This cake took the better part of a day to make! No photos of it’s construction, as I spent my day running around madly trying to get everything done (Why is it always when you’re in a rush that you forget things? I think I walked twice as much yesterday as I normally do! ) I imagine I’ll be making this again some day, so if anyone would like a recipe, let me know!
Now, despite what many people would try to convince you, you can’t have just cake for dinner! (Though I wouldn’t blame you for trying 😛 ) So I also made something rather yum..
Almond and Basil pesto This stuff is so good! <3 Creamy, garlicky, and very refreshing, thanks to a little zip of fresh lemon.
Which I then used to make this wonderful meal – Pesto Pasta, with roasted tomatoes and asparagus, peas and sweetcorn. I just love the contrast in colour the fresh veggies give this dish! The tomatoes add a nice tang to the dish, and the peas and sweetcorn contribute lovely pops of sweetness amongst the richness of the pesto. And really, you can’t go wrong with roasted asparagus in anything.
It was served up with a nice fresh salad, and some garlic and pesto bread (made just as you would garlic bread- but use pesto instead of the garlic butter! So nice, and so simple!)
This makes a lot of pesto. Which was good – As I made a lot of pesto pasta! The pesto would also be wonderful on salads, sandwiches, or just about anything really!
We then spent the evening watching The Neverending Story! When I visited Munich, I got to see quite a few of the models of the characters from the film – Falkor the luck dragon, the racing snail, the rock cruncher, and many more! So it was great to see them in action in the film (If I ever saw the film as a child, I’d forgotten it by now)
I’ve also planned a surprise weekend at the end of the month for his birthday present.. but I shan’t say any more, as he has no idea what I have planned! 😀
Anyway! On to the pesto recipe!
(I can’t seem to post more than one recipe per post, so I shall post up a quick recipe for the pasta tomorrow!)
Almond & Basil Pesto
By May 23, 2013Published:
- Yield: Approx. 2 cups
- Cook: 10 mins
For as long as I can remember, I've always been The Birthday Fairy. (A bit confusing perhaps, seeing as though this is Pixie Produce, …
- 100 grams Almonds Soaked for at least 3 hours, preferably overnight
- 15 grams Fresh Garlic Peeled
- 1 Large Handful Fresh Basil The more, the better!
- 1/2 Lemon Juice and Zest
- 1 Tbs Olive Oil
- 1/2 Cup Water Or enough to make desired consitency
- Pinch Salt and Pepper
- First, you'll need to soak the almonds. The easiest way to do this is to place the almonds in a bowl/jug, cover with water, and just pop in the fridge overnight. If you're in a rush, you can speed this process up by covering them with boiling water, and soaking them for at least one hour (If you're into raw food, they won't be raw any more, but the recipe will still work! 🙂 )
- Once soaked, there is the optional step of taking the skins off of the almonds. I like to do this, as it means that you don't get any weird, brown flecks in your pesto! Simply pinch one of the almonds, and it should pop straight out of it's skin! I find it quite therapeutic (you could easily do it whilst watching something on TV!) If you don't want to do this, don't worry, the recipe will still work just fine! 🙂
- Next step is simple - Add everything to a food processor (except the water, salt and pepper) and blitz! Use as much basil as you can - I used about 60-70g I think, but I forgot to weigh it! Anywhere between 30g and 150g would work 😀
- Then slowly drizzle in the water, until it reaches your desired consistency. If you want it to be a smooth paste, I'd recommended blitzing it in a blender, but this isn't necessary. Add salt and pepper to taste!
- Serve with whatever you like! It should keep for about a week if kept in an airtight container in the fridge, but mine didn't last a day! Enjoy! <3 x