Herbs and greens pasta sauce

Ingredients for two

  • 2 teaspoons butter
  • one shallot chopped
  • two cloves garlic chopped
  • a couple of good slugs of dry white wine
  • a good sized zucchini chopped
  • a couple of tablespoons pine nuts dry roasted to a light brown
  • flat leafed parsley, perhaps one cup of leaves
  • maybe half a cup or more of pouring cream
  • chopped green rounds from spring onions
  • chopped chives, maybe half a bunch
  • parmesan grated for the table

Method

While the pasta is cooking, in a medium saucepan fry the shallots and garlic in the butter until softened. Add the wine and boil until the alcohol is burned off. Add the zucchini and cook at a lively pace, saucepan covered, until the zucchini is soft. Add the cream, pine nuts and parsley. Puree. I continued to add parsley until there was a noticeable green fleck to the sauce.

Keep warm on a very low temperature, season with salt and pepper. When ready to serve, stir in the chives and spring onion rounds leaving a handful for decoration. Put drained spaghetti in bowls, add the sauce, mix thoroughly and then sprinkle the green rounds on top.

Parmesan and more pepper are required at the table.

I think when I try this again I will use at least double the zucchini and less cream. I would also like to try vodka rather than the wine, which I thought was a bit sweet. Not clear to me that the pine nuts added to this.

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Parsley pesto

The simplest version, made for two.

  • olive oil
  • parsley including stalks – 1.5 bunches for two people – roughly chopped
  • maybe half a cup of pine nuts toasted
  • perhaps a cup of grated parmesan
  • one clove of garlic finely chopped

I layer these in a mixing cup: olive oil, parsley, a little of the garlic, some nuts, parsley, garlic, nuts, olive oil. Mash with a stick blender.

Add several dessert spoons of the pasta stock and then the cheese. Decide whether you’d like more liquid. I put in maybe half a dozen spoonfuls, but it will depend on your preferred consistency and how much olive oil you began with.

Put drained pasta in bowls, add a few spoonfuls of the pesto. Extra cheese and fresh pepper to be added as desired.

At the point of adding stock and parmesan, this simple combination is remarkably sweet. There are many things I might consider adding; for a start salted capers, anchovies, chillies, lemon are all on the table.

 

chickpea and vegetable soup

Nothing special here, just what was in the cupboard.

  • onion, peeled and chopped
  • carrot, peeled and chopped
  • potato, peeled and chopped
  • garlic, peeled and chopped
  • ghee or oil for cooking (I used grapeseed oil this time)
  • tin of chickpeas, hulled
  • ground cumin, coriander and chilli
  • water or stock
  • plain yoghurt, lemon and freshly ground pepper at the table

Obviously you can vary this at will or convenience. I used two medium carrots, maybe half a kg of potatoes, one onion. The key question may be how sweet you want it – and what colour.

On medium heat sauté the onion until it is softening, add the other vegetables and fry stirring for maybe 5 minutes. Turn heat down and add the garlic – no burning the garlic – and the ground spices. When the spices are thoroughly mixed in, add the water or stock along with the chickpeas. It doesn’t take long to take the skins off, you can do it while the vegetables are frying. It makes a big difference to digestibility, which is a literal pain for some people.

Bring to the boil and then simmer for 20 minutes covered. After the mixture has cooled a little you can puree it. It won’t be best on day one.

Serve alone, with toast or maybe a Middle East bread and with the accompaniments listed in the ingredients.

green sauce for pasta

Parisis restaurant on King William St Hyde Park that makes a green vegetable sauce for pasta.

Spaghetti Verde (vegetarian option) Spaghetti tossed with peas, zucchini, broccoli, spinach, aglio, a splash of white wine and shaved parmesan.

I confess it sounded a bit too vegetarian for me but I tried it nonetheless and was pleasantly surprised. I try to make a habit now of throwing green vegetables together for sauces at home and it really seems like whatever is about will do. I didn’t have white wine, but I did have tuna. I think without a bit of a kick from either of these, or some other substitute, maybe some bacon, it would all be too bland.

Ingredients

  • shallots chopped
  • garlic finely chopped
  • a couple of chillis finely sliced
  • small tin of tuna in oil
  • ghee (or olive oil) for cooking
  • at least one medium zucchini washed and grated – a cup or so as minimum
  • some fresh peas
  • chives chopped
  • spring onion, white chopped and added to the sauce, the green chopped and reserved for serving
  • additional best olive oil for serving
  • grated parmesan

While boiling the water and cooking the spaghetti:

Method

Fry the shallots, garlic and chilli in ghee – I prefer to do the frying in ghee and add olive oil at the end when serving. Better taste. Add the tin of tuna, break up and mix in thoroughly. Then add the various vegetables and herbs.

Mix the cooked spaghetti into the sauce, serve with the spring onion greens scattered on top.

How not to sell a Brussel Sprout

I have a bag of brussel sprouts in the fridge and I’ve been wondering what to do with them. Looking around, a couple of points became immediately obvious.

The first is that whereas if you google most foods looking for recipes, you see a lot of Australian hits at the top, on the subject of sprouts we could not be more silent. That in itself I took as a grave warning.

The second is the way brussel sprouts get sold.

  • These awesome recipes can convert anyone…
  • Think you don’t like Brussel sprouts?
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  • 4 blow-your-mind brussel sprouts recipes
  • You won’t hear any protests….
  • If you think you hate brussel sprouts….
  • even the dubious will fall in love…

You don’t do that with other food groups, do you? Nobody starts the sell with the presumption that it’s going to be uphill all the way.

Basic fact is I’m scared of the darn things and I can’t see any way out.

 

 

Pasta and chickpeas

It’s the basis of many a variant in Italy and I’ve decided to add it to our staples like this:

Ingredients

  • 1 tin chickpeas drained, rinsed, peeled
  • 1-2 tblesp tomato paste
  • some shallots finely chopped
  • fresh garlic finely chopped
  • small pasta shapes
  • anchovies mashed
  • salt and pepper
  • ghee
  • water/stock

Optional additions as you please….

  • parsley
  • chives
  • spring onion
  • spinach
  • lemon
  • bacon
  • parmesan grated for serving

I started out frying shallots and garlic in ghee, adding chickpeas and then the water or stock if you prefer and lastly the tomato paste. Let all this simmer on a low heat for 20 minutes. This can sit in the fridge once it’s cool.

When you come to preparing the meal, boil the pasta but keep it underdone, drain, put back in the pot and add however much of the chickpea mixture you want as well as the mashed anchovies which will melt through. While this is reheating and the pasta is finishing its cooking chop herbs or other last minute accompaniments. Add and stir through. Serve.

For two people the first time I did this I added a small bunch of parsley, half a bunch of chives, the white of a spring onion and before serving sprinkled snipped spring onion greens on top. The second time I made the addition finely chopped spinach.

The possibilities are endless, one could add an Indian element by sprinkling garam masala on top. Fresh chillies would work well too.

It can be as soupy or stewy as you please. Part pureeing the chickpeas is an idea I have not explored yet but will obviously enhance a move from the one to the other.

This is cheap, healthy and tastes great. It is also quick and flexible – in Italy carrots and celery may be added, but I wanted something that wasn’t an echo of minestrone. You could also make in large quantity and freeze the first part of the recipe, the stock/chickpea/tomato paste combo.