Hey Pesto!

The title was my husband’s idea so blame him for tackiness. It’s kinda cute that he has become more involved with the website. I like the joint-venture and so does he.

Pesto in the supermarket just doesn’t do it for me. Back in Australia, one could pay a little more to get fresh pesto to go with fresh pasta but not here. England’s supermarket pesto is oily, contains god-knows-what to keep it preserved and lacks the nuttiness that real pesto has. You might guess where this is going – that’s right, make your own pesto!

A friend of mine game me Anthony Carluccio’s Simple Cooking for my 30th birthday. This book has been a good friend for authentic yet simple and reliable Italian recipes. This pesto recipe comes from Anthony’s book. It is simple, easy and perfect for the lazy condiment makers such as myself. Hope you try it and like it.

Warning : This recipe isn’t vegetarian as there is calf rennet in the grana padano cheese used. You can try and substitute it with a vegetarian cheese such as vegetarian mature cheddar.

Pesto Genovese

Pesto Genovese

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A delicious Christmas lunch: Thanks to all my fellow-bloggers!

We are a bit unconventional when it comes to most things and Christmas lunches are no exception. While most households in England and around the world are busy dealing with a turkey, I spend my time looking up recipes from around the world that I can incorporate into our “Internationally-inspired Christmas lunch”. Last year we had an Italian Starter (Tomato and Mozarella salad), an Indian main (Malai kofta) and a French dessert (Chocolate and raspberry moelleux).

This year, I decided to incorporate something from the Southern hemisphere and this turned out to be the dessert –  passionfruit mousse. Over the summer, I got to try a twice-baked goat’s cheese soufflé and the melt-in-the-mouth taste that I experienced was amazing so I decided that would be my challenge for Christmas this year and this turned out to be the blue-cheese souffle main. Finally, I was keen on trying to make something from South-east Asia and settled on the Malaysian steam bun. I have very fond memories of the steam bun as my once neighbour, who was Malaysian, would bring them over to us straight out of the steamer. As the filling in these buns tend to be meat, I used a curry puff filling recipe to make it vegetarian. All three dishes turned out really well – not to mention my Christmas cake.

Most of my recipes (except the Christmas cake) came from my fellow-bloggers and this blog is a tribute/thank you to them for sharing their wonderful recipes. Our Christmas wouldn’t have been as tasty without them. Merry Christmas and keep blogging!

 

Our Christmas menu

Our Christmas menu

 
Recipes used:

In this section, I have listed links to the recipes I used for our Christmas lunch along with a picture of  the end product. Any changes to the recipes are also listed. Hope you like them and will try them out yourselves. We had an amazing time polishing off this food.

Click on the links below to get to the details of the recipe and more delicious pictures.

 

1. Starter: Baozi or Pau – Malaysian steam bun

2. Main: Twice-baked blue cheese soufflé with a creamy tomato sauce and apple, walnut, rocket salad 

3. Dessert: Mousse de Maracuya or Passionfruit mousse (from Ecuador)

 

Christmas-lunch