Pesto Pasta With Roasted Tomatoes, Green Beans & Spinach!

Yes, its pasta again. I've got the hang of it now, becoming a pro init. This time I decided to add dried herbs to my pasta mixture to give it more colour and of course I made my very own pesto using goats cheese & pistachio nuts, so delicious. Everyone absolutely loved it, you have to give it a go so lets get cooking chefs!

Ingredients for the pasta

3 cups flour

4 eggs

1 tbsp salt

Splash of olive oil

2 tbsp dried parsley

2 tbsp dried basil

Method

In a food processor combine all the above ingredients adding one egg at a time, take the dough out & on a floured surface knead the dough for about 10 minutes & wrap in cling film & let it rest in the fridge for about half an hour. 

Once the pasta gas rested, roll out into lasagna sheets using your pasta machine, then cut into triangles, don't be precise,  they don't need to look equal, it'll look more rustic. Flour the pasta & set aside for later.

Ingredients for roasted tomatoes and green beans

2 cups cherry tomatoes

2 tsp salt

2 tsp black pepper

2 tsp dried rosemary

2 tsp dried chilly flakes

Zest of one lemon

Drizzle of olive oil

1 pack fresh green beans

Method

In a roasted dish lined with parchment paper, add all the above ingredients excluding the green beans, roast the tomatoes on high heat for about 30 minutes until tender and golden brown. 

In a pan add the green beans with boiling water & 1 tbsp salt, boil them until they're slightly soft but still crunchy. Drain and set aside.

Ingredients for the pesto & spinach mixture

For the pesto: 1/2 cup pistachio nuts

1/2 cup fresh basil

1 cup fresh spinach

Zest & juice of one lemon

1/2 cup olive oil

60g crumbled goats cheese

4 garlic cloves

1/2 tbsp salt

1/2 tbsp pepper

For the Spinach mix: 1 bag fresh spinach

1 large onion diced

3 garlic cloves minced

2 tbsp butter

1 tbsp salt, pepper & red chilly flakes 

Zest of half a lemon

Method for pesto

In a hand blender combine all the above ingredients together in this order, garlic, spinach, basil, pistachio nuts, olive oil, goats cheese, lemon zest and juice, salt and pepper to season. the consistency should be smooth and creamy, add more olive oil if necessary. 

Method for spinach

In a large wok, add the butter and once melted add in the diced onions, cook until they are translucent and soft, add in the garlic and continue cooking until golden brown. Next add the whole bag of spinach and let it wilt, once its wilted add in the salt, pepper & chilly flakes. put it on low heat and add all the pesto and mix together, leave the heat on low and start boiling your pasta in salted water.

once your pasta is cooked add it to your spinach mixture, add in a few splashes of the water you used to boil your pasta just to loosen the mixture. Add in your green beans and roasted tomatoes & toss everything so it's well coated, lastly add the zest of half a lemon and taste to check if you need anymore salt, serve immediately. Crumble over goats cheese, optional of course but for those cheese lovers it has to be done.

Bon Appetit!

Chicken Tortellini With A lemon Butter Sauce Finished Of With Parsley, Cottage Cheese & Black Pepper!

Have I already mentioned that I'm like totally in love with my new pasta machine? I think in the last week ive made pasta 5 times? I have all the time in the world so Why not.

Ingredients for the pasta (serves 4)

3cups plain flour

4 eggs

1 tsp salt

Drizzle of olive oil

Method

In a food processor combine all the above ingredients,  the mixture should resemble breadcrumbs. Transfer onto a floured surface & combine the mixture until its formed a ball, kneed for about 10 minutes until the pasta dough is silky smooth,  it shouldn't be floury. Tightly wrap in cling film & leave it in the fridge for 30 mins.

The instructions for rolling out the pasta for tortellini should be given with your pasta machine so just follow it step by step or google it.

Ingredients for the filling

3 small chicken breasts steamed 

1 tub ricotta cheese

1/2 cup home made Sun dried tomato pesto (shop brought is fine too)

Juice & zest of 1 lemon

1/2 cup Parmesan cheese

1 tbsp chilly flakes

1/2 tbsp black pepper

4 garlic cloves minced

Salt to season

2 tbsp butter

handful fresh parsley

Method

In a food processor combine all the above ingredients excluding the butter, parsley & the juice of half a lemon. Don't over mix the mixture, you want it smooth but still have some texture to it. 

Start making your tortellini following the instructions in your pasta book or from the internet, once the pasta is done, whilst they are boiling in the water, in a separate pan heat the butter until its melted, add the pasta to the butter then add a Handful of fresh parsley, sprinkle some black pepper and a splash of double cream and toss the pasta so it's well coated. Lastly squeeze in the rest of the lemon juice & serve immediately with a dollop of cottage cheese.

Bon Appetit!

Guess Who Finally Got A Pasta Machine? Yes I Did & its About time!

Every time I got paid, I kept saying im gonna invest in a pasta machine, what did I do instead? Spent every penny on shoes & clothes! BUT I FINALLY GOT ONE, my Aunt gave me one, mega excited.

First attempt ever at making home made pasta & it turned out bloody brilliant! It was perfect, silky smooth pasta sheets, fresh of course, what could possibly beat that? Nothing I tell you!

Ingredients for the pasta (serves 4)

3cups plain flour

4 eggs

1 tsp salt

Drizzle of olive oil

Method

In a food processor combine all the above ingredients,  the mixture should resemble breadcrumbs. Transfer onto a floured surface & combine the mixture until its formed a ball, kneed for about 10 minutes until the pasta dough is silky smooth,  it shouldn't be floury. Tightly wrap in cling film & leave it in the fridge for 30 mins.

The instructions for rolling out the pasta for ravioli should be given with your pasta machine so follow it as it says or just google it!

So what was the first dish I made using fresh pasta? Ravioli of course! My family said it tasted better than what is served up in restaurants, mega boosted! It was a great first attempt.

Ingredients for the filling

300g cottage cheese

1 cup spinach 

4 small garlic cloves minced

1/cup Parmesan cheese

2 tbsp tomato puree

Zest & juice of 1 

1 tsp chilly flakes

Salt & pepper to taste

2 tbsp butter

Method

All you gotta do is, wilt the spinach in some butter & the garlic then combine all the ingredients together & let it cool down. Once cooled down, make your ravioli,  Easy right!
To serve your ravioli, whilst it's boiling in water, in a large pan, heat up 2 tbsp butter, once melted and starting to brown (the french call this burn noisette) add in the cooked ravioli, toss in the burn noisette and scatter over chopped fresh basil, serve with parmesan shavings on top. Deeeeeelicious! 

Bon Appetit!

Gnocchi Al Pomodoro (Potato dumplings with a tomato & Basil sauce) Reinvention. Experimenting In My Kitchen.

Traditionally gnocchi al Pomodoro is potato dumplings with tomato basil sauce and mozzarella, I thought I'd give it my own twist. I made sweet potato gnocchi with garlic tomato sauce & cottage cheese also finished off with spring onions for a mild onion flavor. It was a delight. Its not my first time making gnocchi but the first time I've tried with sweet potatoes. They were soft & delicious with a slight caramelisation with the butter, melted in my mouth. These babies are a must try.

Ingredients for the sweet potato gnocchi (serves 3)

2 medium sweet potatoes (500g)

1 small egg

150g flour

Salt & pepper to season 

2 tbsp finely grated parmesan

Method

Steam the potatoes, don't boil them as this will allow excess water into the potatoes. Don't over cook the potatoes so it goes to mush, they should be slightly firm. Peel the skin off the potatoes & slightly mash them. Beat the egg & add to the potatoes. Season with salt & pepper & 2 tbsp parmesan cheese. Add in the flour & mix everything together, the mixture should form a soft dough, if it's still sticking add in more flour. Dust your working area with flour & roll out the dough, cut into 1.5cm pieces & place on some baking paper.

In a heavy based saucepan add some water and bring to a boil, add in the preapred gnocchi a few at a time and let them cook for about 3 minutes, once they start floating to the top take them out using a slotted spoon and side, do this until youve done all the gnocchi and set aside for later, meanwhile prepare your sauce as follows.

Ingredients for the tomato garlic sauce

1 can chopped tomatoes/passata

3 garlic cloves minced

1 shallot/small onion finely diced

2 tbsp chopped fresh parsley

1 tsp chilly flakes

1 tsp paprika

3 tbsp parmesan cheese

Salt and pepper to taste

Splash of olive oil

Method

In a saucepan add the olive oil, once heated add in the onions, let them cook for about 3 minutes till translucent, add in the minced garlic and paprika & continue cooking. Once it's cooked off add in the passata/chopped tomatoes & continue cooking. Lastly add in the chilly flakes, parmesan & fresh parsley, continue stirring, taste and season with salt and pepper. Let the sauce simmer for about 10-15 minutes until its thickened, set aside for later.

How to serve

In a large non stick pan, add 1 tbsp butter and let it heat up fully, add in the prepared gnocchi & pan fry them until they're caramelised and golden brown on the outside. Serve immediately with your prepared sauce, a dollop of cottage cheese & thinly sliced spring onions. 

Bon Appetit! 

Risotto Vegetariana topped With Parmesan Chicken. Italian Food is My utmost Favourite. Delizioso!

On Monday we celebrated Eid with the family. We all decided to go La Favorita, an Italian restaurant based in Birmingham. Personally, I love there food, from there risotto to there pastas, not to forget there delicious freshly made pizzas. This dish is inspired by there vegetarian risotto without the mushrooms & peas. My dad's not keen on those so had to cook without them. This beautifully creamy risotto has fresh tomatoes, spinach, garlic & finished of with Parmesan cheese & Basil. I'm salivating at the thought. 

I need some sort of protein so I served up the dish with Parmesan, rosemary,  lemon & garlic chicken. To die for. You seriously need to give this dish a try, its full of flavor & deliciously creamy. Enjoy!

Ingredients for the risotto

300g arborio risotto rice

2 litres of chicken stock

2 small onions finely chopped

4 big garlic cloves chopped finely

2tbsp butter 

Splash of olive oil

Zest & juice of one lemon

Handfull of fresh spinach chopped

2 medium tomatoes cubed 

1/2 cup chopped sun dried tomatoes 

1 tbsp pepper

Salt to taste 

1 tbsp red chilly flakes 

Handfull chopped fresh basil leaves 

1 tbsp fresh rosemary chopped 

150g parmesan cheese grated finely 

50g crumbled goats cheese 

150ml double cream

Method

In a heavy based saucepan add the chicken stock & let it boil, meanwhile in a separate heavy based pan, add 2 tbsp butter & a splash of olive oil. Let that heat up then add the chopped onion. Braise them until they are translucent then add in the chopped garlic. Once you have cooked the garlic add the risotto rice and coat well with the onions and garlic. 

Add the stock a ladle at a time, making sure you cook off the water before you add the next ladle. Let it simmer & keep adding water, this may take as long as 20 minutes, make sure you stir continuously. Once the rice is cooked & slightly al dente add the lemon juice, zest, pepper, chilly flakes, basil, rosemary, sun dried tomatoes & spinach. Cook until the tomatoes are softened & spinach is wilted. Add the Parmesan cheese & the goats cheese, combining everything together then lastly stir in the double cream. Taste to check seasoning, if you think you need more salt then feel free to add some. Serve immediately. 

Risotto is best at it's freshest so make sure to marinade the chicken in advance because all it needs is a quick fry on the pan.

Ingredients for the Chicken

1 pound of chicken strips

2 tbsp fresh rosemary chopped

4 garlic cloves chopped

Zest & juice of half a large lemon

2 tsp black pepper

3/4 tbsp salt 

1 tbsp red chilly flakes 

3 tbsp melted butter

50g Parmesan cheese 

Olive oil for pan frying the chicken

Method  

In a large bowl, place the chicken & add all the marinade ingredients excluding the Parmesan cheese & olive oil. Let it marinade for a few hours. 

Heat up a non stick pan, add a splash of olive oil. Once the oil is heated add the chicken, once browned on one side, before turning over grate over Parmesan cheese & turn the chicken over & cook till its nice & crisp on the other side. Slice up & serve with risotto, garnish with a bit more Parmesan cheese & enjoy!