Pea and Leek Crostini

 

I'm going out on a limb here to say that I prefer this over avocado on toast, it's fresh and green with a subtle mint flavour and the parmesan cheese gives a slight savoury sharpness to the blended peas... although I am tempted to replace the parmesan cheese with blue cheese or vigorously crumble blue cheese over top and have the slices of radishes on the side. I have also made this using green onions instead of leeks and it still captures its remarkable taste and flavour.  

Pea and Leek Crostini

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serves 8

2 teaspoons olive oil

2 leeks, white and pale green parts, thinly sliced

1/4 cup (60ml) water

salt and pepper, to taste

1 cup (150g) frozen peas

1 tablespoon olive oil

1/4 cup (25g) grated parmesan cheese

4 mint leaves, chopped

baguette slices or bread, for toasting

sliced radishes, for serving 

extra mint leaves, for serving

Heat oil in a non-stick frypan on medium heat. Add slices of leeks and cook, stirring for 2 minutes. Add water and reduce heat to a simmer. Season with salt and pepper to taste. If the pan becomes dry and the leek is not yet soft add another 1/4 cup (60ml) water. Cook until water has evaporated. 

Meanwhile, blanch the peas for 3 minutes in boiling water, until bright green but softened. Drain, then add to the pan with the leek and stir.

Spoon leek and pea mixture into a food processor. Add the tablespoon of olive oil and pulse until coarse. 

Add the parmesan and mint and process again. The mixture should remain a little chunky. Toast the baguette or bread slices. Spread the pea and leek mixture onto hot toast. Garnish with radishes or mint leaves.  

Oven Baked Tortellini

Still riding on the baked pasta theme I thought I would try baked tortellini. I opted for a less creamy sauce by not adding any type of cheese to it therefore making a more tangy tomato sauce. Another tasty meal in minutes!    

Oven Baked Tortellini

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2x 350g packages cheese tortellini

3 cups tomato sauce, homemade or from a jar

1 tablespoon thyme

1 teaspoon oregano

frozen spinach, defrosted and any excess liquid squeezed out

parmesan cheese

mozzarella cheese

Preheat the oven to 350ºF. Lightly grease a 9x13 baking dish. Set aside.

Cook the tortellini according to package directions. Drain well.

In a large bowl stir to combine the tomato sauce, herbs and spinach.  Add the drained cooked tortellini to the sauce mix and gently stir. Add the now sauced tortellini into the prepared baking dish. Top with shredded parmesan cheese then some shredded mozzarella cheese. Place into the preheated oven and bake for 20 minutes or until the cheese has melted and bubbly. Allow to set for 5 minutes before serving.   

Hope everyone had a good weekend! It's back to school so I am expecting a bit of a flurry over the next couple of weeks. - JD 

Oven Baked Ravioli

Ravioli is great however baked in the oven with extra sauce and cheese is delicious. This dish mimics lasagne without all the layering; so if you are in a hurry this would be the recipe for you.   

Oven Baked Ravioli

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2 x 350g packages of fresh Cheese and Spinach Ravioli

3 cups pasta sauce, homemade or from a jar

1 teaspoon Herbs de Provence

1/2 cup mascarpone cheese

shredded parmesan cheese

shredded mozzarella cheese

Preheat oven to 350ºF. Lightly grease a 9x13inch baking dish.

In a large bowl whisk together the pasta sauce, Herbs de Provence and mascarpone cheese until nicely blended and smooth. Set aside.

Cook the fresh ravioli according to package directions. Drain well. Add the ravioli to the sauce and toss to coat. Transfer the ravioli to the prepared baking dish. Top with the shredded parmesan and the shredded mozzarella. Bake in the preheated oven for about 10 to 20 minutes or until the cheese and sauce are nice and bubbly. 

It's been a lovely week and a bit of relaxing and enjoying. I hope everyone had a great one and a great weekend too. - JD  

Easy Eggplant

This is one of my favourites not only because in a matter of minutes you can have an effortless tasty dish but for it's sheer simplicity and carefree recipe.  

Easy Eggplant

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1 medium eggplant, sliced into rounds

mushrooms, roughly chopped

olive oil

fresh or dried herbs

spice seasoning mix

grated parmesan cheese

Panko bread crumbs

chopped fresh parsley, optional 

Heat about 2 tablespoons of olive oil in a large frypan over medium high heat. Add the sliced eggplant. Stir and sauté for a few moments. Add the chopped mushrooms and stir to combine. Continue to sauté while stirring to prevent the eggplant and mushrooms from sticking. When the eggplant and mushrooms are starting to soften add some herbs, dried or fresh whichever one you prefer, and some spice seasoning mix... I added a pepper and garlic combo mix, stir and sauté further allowing the vegetables to absorb some of the herbs. Sprinkle the grated parmesan cheese and Panko crumbs over the now seasoned eggplant and mushrooms. Toss to coat and sauté for about 1 minute; gently stirring to prevent sticking. Remove from frypan and place in a serving dish. Sprinkle with a little more parmesan cheese and Panko bread crumbs and fresh chopped parsley. Serve.   

Hope everyone is having a nice week. - JD 

Food Photo of the Day ~ Butternut Squash with Parmesan

For some reason it seems like I am on a roll with adding Parmesan to everything lately. Grated butternut squash could not escape my cheesy wrath. Sautéd in a frypan with little oil and salt and pepper; once softened a generous handful, it is cheese after all, of parmesan cheese was sprinkled over top. Allowing the cheese to melt ever so slightly. Simplistic in form and effort however a great way to make a bland vegetable very palatable. Cheese makes everything that much better... well at least I seem to think so! 

Hope everyone's week is going well. - JD  

Food Photo of the Day ~ Roasted Potatoes with Parmesan

I am most certain that adding cheese to just about any dish guarantees a positive vibe. These Parmesan Roasted potatoes are an easy way to add some comfort and familiarity in one dish. Prepare and bake chopped potatoes as you normally do. I wash and chop potatoes into random pieces, then toss the potato pieces in oil, herbs and a touch of balsamic vinegar. Place on a lined baking tray, and bake in a preheated 400ºF for 30 to 50 minutes. Turning the potatoes half way through. Once potatoes are nicely golden brown remove from oven, you may shut the oven off or leave it on, sprinkle cooked potatoes with parmesan cheese and place back into the oven for a few minutes, allowing the cheese to melt. A lovely side with Sunday roast.  

World Cup has finished. It was entertaining. Hope everyone had a great weekend! - JD 

Risotto with Saffron and Black Truffle Oil

Decadent as this sounds the flavour was subtle. However it made for a lovely side dish with fish. To make this risotto all you need are the following ingredients.

1 tablespoon olive oil

1 tablespoon black truffle oil

1 white onion, chopped

1 red pepper, chopped

4 tablespoons Vermouth or white wine

3 cups of low sodium chicken stock

A pinch of saffron

1 1/2 cups of aborio rice (Italian risotto rice) 

1/2 cup grated parmesan cheese

First pre-chop the the onion and red pepper. Set those aside. 

Heat the oils in the pan over medium heat.

Add the onion to the pan. Stir and until the onion becomes soft. 

Now it's time to add the rice...

Place the rice in and stir. Let the onion and rice cook together, stirring frequently. 
In the meantime warm up the chicken stock. You can pop it in the microwave for 2 minutes checking at the 1 minute mark to avoid splattering. Nobody likes extra mess in the kitchen then there needs to be. You can also warm up the chicken stock in a pot on the stove. When the stock is warmed add the saffron to it. Give it a stir and let stand for a few minutes. By warming up the chicken stock it is easier for the saffron to bleed out. Enhancing the stocks flavour and colour.   

When the rice becomes opaque and white, about 5-10 minutes. Add the Vermouth or white wine. Stir and let simmer until the liquid is absorbed.  

Add the red pepper and stir. 

Now add the chicken stock with the saffron to the pan. Stir and let simmer until all the liquid is absorbed. Stir frequently. If you need to add more liquid then do so by adding water or more chicken stock. When all the liquid is absorbed and the rice is firm but not too squidgy, remove from heat and add the parmesan cheese. Stir to coat. Serve immediately. 

The great thing about risotto is as long as you have the base ingredients rice, chicken stock, white wine and cheese you can essential add just about anything else you want to flavour this lovely dish. Try different veggies, oils, and spices. 

Have a good weekend everyone! - JW