|pretty baby capsicums|
|sprinkled with olive oil, salt and pepper|
|done and about to go in the fridge|
I roasted the capsicums with pepper, a few pinches of a lovely salt combo that my niece gave me for Xmas - smoked orange peel, garlic, chilli and smoked salt, a few splashes of olive oil, about 1/2 tsp of brown sugar and a few drops into each half of caramelised balsamic vinegar. I let it cook for 40 minutes at 170C, then covered it with delicious buttery French olive oil that another sis-in-law gave me. I am very eager to try them out soon!
Next was the crazy pesto made with parsley, mint, basil, cashews, pine nuts, walnuts and odds and sods of left over cheese. That's the great thing about pesto - you can use all sorts of herbs and nuts depending what you have around. You just blitz it all together and eat on pasta, or whack it into the freezer till you need it.
1 bunch parsley
1/2 bunch basil
a few mint leaves
90mls olive oil (I used 1/4 cup then had to add 2 tbs more=around 90mls)
2 tsp garlic paste or 2 cloves of fresh garlic
1/2 tsp salt
a few twists of black pepper
1 cup nuts- I used cashews, walnuts and pine nuts
1 red chilli (or use dried flakes)
40g. tasty cheese - I used some tasty cheese I had sitting in the fridge plus a little parmesan
Blitz till it forms a lovely paste. I took a hint from lovely blogger Claire K, who suggested that when freezing food you can put it into a plastic freezer bag and spread it out flat so it freezes in a thin layer, making it much quicker to defrost.
|chopping up left over cheese|
|that is one hot chilli|
|all flattened out and ready for the freezer|
|there she goes!|
I hope everyone had a lovely Christmas and New Year's. All the best for 2015!