All posts tagged: recipe

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 …

Apple Pie

Published by Monica

This is one of my favorite desserts ever…Am I saying this for every new recipe I post? Well, most probably that’s the case 🙂 Thinly sliced apples flavored with cinnamon and a light caramel between two layers of flaky pastry…truly a treat. Don’t skip making the pastry at home as it is super easy, whether done by hand or in a mixer, its worth it. I used a 24 cm pie and it was perfect. Also, vanilla ice-cream? A must with this pie! Also, check out my YouTube ‘The Pesto Godmother’ channel for beautiful videos! Ingredients: For the Pastry: 2 1/2 cups all purpose flour 1/2 tablespoon salt 1/2 tablespoon sugar 225 gr cold butter, diced 6 tablespoons of ice cold water For the Caramel: 1/2 cup light brown sugar 25 gr unsalted butter 1/2 teaspoon of salt 1/4 cup milk 1/4 cup cooking cream 6 medium sized apples, peeled, cored and very finely sliced 1 teaspoon cinnamon 1 egg 2 tablespoons light brown sugar to sprinkle on top Method: For the Pastry: In a …

Pumpkin & Porcini Lasagna

Published by Monica

I have been away from my website for too long but with everything happening I needed a minute to adapt and heal. I am super excited to share with you this beautiful recipe that inaugurates fall season which I adore. Creamy and sweet pumpkin puree layered with earthy mushrooms, smooth silky white sauce and parmigiano…heaven!! I am using dried porcini in this recipe but if you are lucky to have fresh ones by all means do!!! Absolutely addictive…let me know if you give it a try!! Recipe is for 6 Ingredients: For the pumpkin: 250 gr of pumpkin chopped into cubes (Important: make sure to weigh the pumpkin after peeling it) Salt and pepper to taste A generous pinch of grated nutmeg Good quality olive oil For the mushroom: 500 gr regular button mushrooms, cleaned and sliced 1/2 cup of dried porcini 1 1/2 cups boiling water 2 cloves of garlic, very finely chopped Few sprigs of fresh thyme 50 gr of butter Salt and pepper to taste For the white sauce: 80 gr butter …

Potato Salad

Published by Monica

Back to the roots. Back to simple, fresh ingredients. Soft potatoes with crunchy green onions, sweet tomatoes, refreshing mint and a sour lemony dressing…I just simply adore this salad! Really awesome on its own or as a side during a bbq. Recipe is good as a main course for 4 people. Ingredients: 600 gr potatoes, boiled 2 medium size tomatoes, chopped into bite size cubes 4 spring onions, finely chopped 6-8 fresh mint, leaves finely chopped Lemon juice, to taste Salt to taste 1 teaspoon dry mint, optional 1/2 teaspoon cayenne, optional Extra virgin olive oil Method: Boil the potatoes in salted water until tender. Drain and leave aside. Place all your prepared veggies in a big salad bowl. Once the potatoes are cooled cut into bite size cubes and add to the veggies. Add lemon juice, dry mint and cayenne if using, season with salt and add a generous drizzle of good olive oil. Mix together, adjust to taste and enjoy!! Buon Appetito!

Sini Manti

Published by Monica

I’m not gonna lie and sugar coat it, it’s a lot of work and time consuming but oh the outcome!!! All worth it! As a child we used to have roles when manti was being made…auntie used to open the dough and cut it in small squares, my cousin would add the meat and I would shape them and place in a tray. Hope you give it a try as a real home made manti is a must and I am sure you will start to always make it! It freezes beautifully for months 🙂 Recipe for 4 people. Ingredients: For the dough: 1 1/2 cup all purpose flour, plus more for dusting and kneading 1 egg 1 tablespoon olive oil Water as much as needed For the filling: 200 gr finely minced beef 1 small onion, grated Salt and pepper to taste For the yogurt: 3 cup natural yogurt 1 egg 2 cloves of garlic, crushed Salt 1/4 cup of water To finish: 50 gr butter 1/2 tablespoon tomato paste 1 teaspoon dried mint …

Garlic & Basil Flat Bread

Published by Monica

I was at a friends home and was going through his books when i came across this recipe by Sara Lewis. The words ‘butter,garlic and basil’ caught my attention and right there i baked it, out of the blue, and it was sooo good I have been making it ever since. Make sure to eat this warm right out of the oven but if you want to do it in advance brush the hot bread with a little of the butter mix then leave to cool. Warm when needed and brush with more warm butter when ready to serve. Ingredients: For the Dough: 3 cups all purpose flour 1 teaspoon of salt 1 teaspoon sugar 1 1/2 teaspoon instant yeast 2 tablespoons olive oil 1 cup warm water, you might need more or less Sea Salt For the Finish: 50 gr butter 2 big garlic cloves, finely chopped 1/2 cup fresh basil leaves, chopped Method: Put the flour, salt, sugar and yeast in a bowl and mix to incorporate. Add the olive oil. Gradually add …

Marinated Feta

Published by Monica

One of the best pairings ever: salty feta cheese with sweet and juicy watermelon! All this reminds me of is summer on the beach at sunset, twinkling lights, soft music, cool drinks and this!!! Ingredients: 500 gr feta, cubed into bite size pieces 4 garlic cloves, thinly sliced 3-4 sprigs Fresh origano, you can use any other fresh herb 1/2 Lemon zested Olive oil, as needed Method: Place everything in a jar creating layers and place in the fridge till ready to eat. Keeps well for max 10 days. Buon Appetito!

Fava Beans Dip

Published by Monica

Another amazing Middle Eastern dish packed full of Arabian flavors, earthy cumin, creamy tahini, tangy lemon juice and fruity extra virgin olive oil from my Lebanon. Just like ‘Fattet Hummos’ this dish can be eaten anytime of the day. Served with fresh veggies and pita bread it can get really messy while eating, also, don’t forget to take that EVOO bottle for extra drizzling to the table!! Recipe is for 2 really hungry people 🙂 Ingredients: 2 cans fava beans, 400 gr each 1 can chickpeas, 400 gr, drained 3 cloves of garlic, crushed 3 tablespoons cilantro, finely chopped 1 1/2 teaspoon cumin 2-3 tablespoons of tahini The juice of one lemon, more or less you can adjust to your taste 1 big tomato for ganish Salt to taste Method: In a saucepan on medium heat add the fava beans with all its juices and bring to a boil. After about 10 minutes add to the beans the drained chickpeas and continue cooking for 3 minutes, just until the chickpeas are warmed through. Turn off …

Armenian Stuffed Eggplants with Tahini Sauce

Published by Monica

Armenians have been scattered all over the world for a century now and depending on where they live, they have their own take on recipes. This dish I learned from an Armenian woman that was originally from Aleppo. It is sooo good there are no words to explain and the tahini sauce drizzled on top gives it a deep earthy flavor that is hard to match. Its easy to make, just a matter of chopping the ingredients finely together but if you are in a hurry just use a food processor to do the work for you! Also, you can get already hollowed eggplants…The filling should look like tabboule but with lots of rice. Hope you give it a try and let me know in a comment how much you loved this!! Quantities for 3 Ingredients: 1/2 kg small eggplants, about 12 small ones, hollowed For the filling: 1 cup short grain rice, washed 4 ripe tomatoes, diced very small or grated 1 onion, diced in small cubes 1/2 bunch of parsley, chopped finely 1/4 …

Focaccia

Published by Monica

When I think of focaccia all that pops in my mind are memories of school days and eating a salty and oily focaccia during recess. I can hear the bell ringing, hear the voices of kids running fast to the cafeteria so they can secure their focaccia treat and my heart melts. This recipe is amazing. The dough is very wet so please don’t be tempted to add flour to it, just trust me and follow the recipe as is 🙂 As topping you can add just salt or get creative, some ideas: garlic and rosemary, garlic and cherry tomatoes, caramelized onions, olives…hope you give it a try! And please let me know if you do! Ingredients: For the dough: 450 gr all purpose flour 2 teaspoons instant yeast 2 teaspoons of sugar 1 tablespoon of salt 400 ml water 2 tablespoons extra virgin olive oil, the best you can get your hands on For the Salamoia (brine): 1/3 cup water 1 tablespoon extra virgin olive oil Method: In a bowl add the flour, yeast …