All posts filed under: Sides, Salads & Starters

Savory Christmas Star with Camembert

Published by Monica

Go to the store and get frozen puff pastry because this will be your go to centerpiece for this years’ holiday gatherings! Easy to make and all you need is a baking tray 🙂 That crunchy pastry dipped into the melted cheese is a-ma-zing! So Versatile, I used my tomato jam ( http://thepestogodmother.com/2020/10/02/my-spicy-tomato-jam/) but you can absolutely use your favorite spread – whether homemade or not – like pesto either traditional or rosso, pizza sauce, marinara etc… Ingredients: – 2 sheets of puff pastry, thawed – 1 camambert– Tomato jam as much as needed– 2 eggs yolks + 2 tbsp of water TIP: sprinkle on top a mix of sesame seeds, rosemary & thyme before baking. Method: Shape the puff pastry into equal circles using a regular plate. (TIP: Don’t throw away leftover dough but shape them as u like and bake alongside the star) Place one sheet in an oven pan lined with baking paper and spread as much tomato jam (or chosen spread) as needed to cover all the pastry. Now place the …

Panzerotti

Published by Monica

Panzerotti are little pockets of heaven. Also known as ‘calzone’ wildly popular from Lazio to Sicily but everyone knows the best ones are made in Puglia. Simply filled with tomato sauce, mozzarella and basil or origano they are typical Italian street food but also very easy to make at home! You can definitely fancy them up by adding ham, salami, olives, spinach and even eggplants!! Make them and let me know! Recipe makes 10 panzerotti Ingredients: For the dough: 2 cups all purpose flour 2 cups strong bread flour 1 ¼ cup lukewarm water 2 tsp extra virgin olive oil 2 tsp instant yeast 1 tsp sugar 1 tsp salt For the tomato sauce: 5 medium sized ripe tomatoes, peeled and deseeded 1 clove of garlic, finely minced 1 tsp dried origano A generous glug of extra virgin olive oil Salt and pepper to taste To assemble: 150-200 gr mozzarella, cut into small cubes Fresh basil leaves Vegetable oil for frying Method: For the dough: In a medium bowl add the water and sugar. Stir …

Savory Thumprint Cookies

Published by Monica

I’m gonna be honest and say that these aren’t the lightest cookies in the history of cookies BUT they are absolutely out of this world…crispy with a bit of a crumb and topped with spicy tomato jam…what else can I say? Perfect for entertaining as an appetizer and for impressing 😉 The cookies might loose their shape a bit but its ok, they will still be pretty and delicious. You can do these without the tomato jam but who wouldn’t want tomato jam? Find the recipe here http://thepestogodmother.com/2020/10/02/my-spicy-tomato-jam/ Ingredients: 170 gr butter, at room temperature 75 gr grated parmigiano 1 tbsp chopped rosemary 1 tbsp chopped thyme 1/2 tsp salt 1 small egg 225 gr all purpose flour tomato jam for topping, optional Method: In the bowl of your stand mixer add the butter, parmigiano, rosemary, thyme, salt and whiz to incorporate everything together. Add the egg and incorporate. Add the flour and mix till a dough forms. Scoop rounded tablespoons of the dough and roll into balls. Gently press down to form disks and, …

Pesto di Pistacchi

Published by Monica

Pesto as we all know is an aromatic blend of fresh basil, parmigiano, evoo and in this case pistachios. Ideally, for this recipe, you should quickly blanch the pistachios to get rid of the skin but you can also skip this step if you are in a hurry. When making pasta al Pesto, the latter should be loosened with a bit of pasta water and added to your warm pasta making sure not to place it on the stove at all. The word pesto in Italian comes from the word “pestare” which means  to “pound or crush” and that’s also why it is traditionally done using a pestle and mortar but many these days use a food processor. I would also like to highlight the fact that true Pesto alla Genovese is done exclusively with pine-nuts, Genovese Basil and a pestle and mortar. Now, let’s do some pesto with pistachios!!! Recipe will make 200 gr of Pesto Ingredients: 100 gr pistachios, unsalted and shelled 15 fresh basil leaves 50 ml extra virgin olive oil 20 …

Italian Savory Pie

Published by Monica

Perfect as appetizer or main dish with a side of crunch lemony salad and a chilled glass of wine this pie will steal your heart, that’s how good it is! I made a sweet onion jam and it elevated the flavors so much so don’t skip the step! It takes little time and you can make more and store in the fridge to use in sandwiches and burgers…yammm!!! Make the onions first so they have time to cool, then the pastry and finally the ricotta filling. The crust is so flaky and easy to make. A tip I want to give you regarding the pastry is, before placing it in the fridge to rest, shape it as a disk and not as a ball , this will make shaping much easier. Also, make sure the ingredients are all very very veryyy cold 🙂 let me know if you try it!! For 2-4 people Ingredients: For the Pastry: 1 1/2 cups all purpose flour 1/4 cup grated parmigiano, optional 1/2 teaspoon salt 100 gr butter, very …

Fish with Orange & Fennel Salad

Published by Monica

I remember having this salad countless times back when I was living in Italy and I remember enjoying each bite of juicy orange and crunchy fennel so much! I paired this salad with grilled fish, it can also be baked of course, and I used Sea Bream but any fish that you love will do! All I can think of is outdoors, sun kissed skin, cold drinks, BBQ on , sunset and this recipe to wrap up a summer Sunday with loved ones <3 Recipe is for 4 Ingredients: For the fish: 4 Sea Bream fish 2 Lemons, sliced in half circles Fennel fronds Salt to taste fresh thyme, optional For the salad: 2 big oranges, peeled and sliced 2 fennel bulbs, very thinly sliced 7-8 fresh basil leaves, sliced julienne 1 medium garlic clove, very finely chopped A squeeze of orange juice A squeeze of lemon juice Extra Virgin olive oil Salt to taste Method: Use a sharp knife to lightly score the top of the fish in diagonal lines, sprinkle with salt and …

Crispy Cauliflower Bites

Published by Monica

Delicious whether baked or fried these crispy cauli nuggets are perfect as an appetizer or just as a snack while watching your favorite tv show. I used panko but you can also use any breadcrumbs available. If you make them, let me know! Ingredients: 1 medium cauliflower, cut into even, bite-size florets 2 large eggs, beaten 1 ½ cups all purpose flour 3/4 tsp garlic powder, optional 1 tsp smoked paprika, optional 1 1/2 cups panko or any breadcrumbs Salt and pepper to taste Sunflower oil, as needed Spicy Dip: 1 cup Greek yogurt 2 tbsp Sriracha (or to taste) Pinch of salt Tahini Dip: 1/2 cup tahini 2 tbsp lemon juice Water Salt to taste Method: Preheat oven to 200 C and line a large baking sheet with parchment paper. Add cauliflower florets to a large mixing bowl and season with a bit of salt. Add flour to a deep bowl and season with salt, garlic powder and smoked paprika, if using. Crack eggs into a big bowl, season with salt and whisk. Add panko or breadcrumbs to another bowl. Dip a few …

Buttery Buns

Published by Monica

Warm and buttery buns straight out of your oven…These will be the talk of the table. Simple and easy to make they take just a little time, but it’s hard to mess these up! These pillowy buns are so dreamy and hard to resist! Try them and let me know! Makes 12-14 buns Ingredients: 1 1/2 cup warm water 2 tablespoons instant yeast 1/3 cup sugar 2 1/2 teaspoons of salt 2 eggs, at room temperature 1/2 cup butter, unsalted & softened 5 to 7 cups of flour 1/4 cup unsalted butter, melted for finishing Method: In a bowl add the flour, yeast, sugar, salt, eggs, the softened butter and warm water. Using your hands mix everything together till a dough is formed. Flour your working surface, tip the dough and have fun kneading it for 8-10 minutes. If dough is too sticky gradually add more flour till you end up with a smooth and soft non-sticky dough. Shape the dough into a ball and place in a bowl. Cover and let it rest till …

Bacon Wrapped Dates with Goat Cheese Filling

Published by Monica

I start drooling every time I think about these easy to prepare appetizers that require just a few ingredients and are a combination of crispy, sweet, savory and creamy…need I say more? Recipe for 6-8 people Ingredients: 12 dates 125 gr plain goat cheese 3/4 cup walnuts, roughly chopped 1 tablespoon of fresh rosemary, finely chopped 6 strips of bacon, cut in half lengthwise Some honey to drizzle (optional) Method: Split the dates in half lengthwise being careful not to cut the date all the way through. Remove the pit. In a small bowl add the goat cheese, chopped walnuts and rosemary. Mix well. Fill the dates with the goat cheese mixture. Wrap each date with the bacon and place seam side down on a tray lined with baking paper. Bake in a preheated oven on 180 degrees until the bacon is nice and crispy. If using drizzle with some honey as soon as they come out of the oven. Serve warm or at room temperature. Buon Appetito!

Shrimps & Mango Bites

Published by Monica

Sweet shrimps and mango dressed in tangy lemon juice and zest….such a perfect combination! Add to them crunchy spring onions and for me that’s it! Wrapped in soft tortillas or crunchy taco shells, these are the perfect appetizer, if you try them, let me know! Recipe is for 6-8 people Ingredients: Shrimp marinade: 12 shrimps, shell removed and deveined The zest of one lemon 1 tablespoon of Olive oil Salt and pepper to taste 1/2 teaspoon of smoked paprika For the Mango Salsa: 1 large mango, peeled and cut into bite size cubes 3 spring onions, finely chopped 1/2 cup of cilantro, finely chopped The juice of 1 Lemon, more or less depending on your taste Salt and pepper to taste To Assemble: Mini Tortillas (If you dont find mini tortillas cut big ones using a round cookie cutter or a glass works just fine) Method: For the shrimps: In a bowl add the shrimps and all other ingredients and let marinade for at least 1 hour Heat a griddle pan till smoking hot and …