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Cover: A dish for all seasons

Recipes with basil

31Jul 12

Courgette Carpaccio

Courgette Carpaccio
Courgettes
are great versatile summer vegetables, and right now they are at the height of their season in the UK. They are a good source of potassium, folate and vitamins A and C and, as we all know, the best way to get the most vitamins and nutrients from vegetables is to eat them uncooked. I had always cooked courgettes until I discovered that they are also quite nice raw, in salads and even in juices!

Sliced very thinly, drizzled with a basil, olive oil and lemon juice dressing and topped off with Parmesan cheese and roasted pine nuts, this courgette carpaccio is a light and appetizing starter that’s really easy to make. (Also try these courgette and leek fritters!)

Courgette Carpaccio
Author: 
Recipe type: Starter
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 small courgettes, washed and dried
  • 100g walnuts
  • Juice of half a lemon
  • 100g Parmesan cheese, thinly shaved
  • 1 clove of garlic, minced
  • 4 tbsp extra virgin olive oil
  • 1 packed handful fresh basil leaves, washed and dried
  • Freshly ground black pepper
  • Coarse sea salt
Instructions
  1. Slice the courgettes very thinly and arrange on a large serving plate.
  2. Grind the basil leaves together with a large pinch of coarse sea salt and the garlic using a pestle and mortar.
  3. Add the olive oil and grind together again.
  4. Put this mixture in a clean jar, add the lemon juice, secure the lid and shake vigorously.
  5. Drizzle this basil dressing over the courgettes.
  6. Sprinkle the courgettes with walnuts, cheese and freshly ground black pepper.

 

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05Apr 12

Steamed Spring Vegetables with Toasted Pine Nuts

Steamed Spring Vegetables with Pine NutsAn incredibly fresh and healthy accompaniment to any meat or fish dish that you are preparing – steamed spring vegetables with toasted pine nuts are particularly delicious alongside herb crusted salmon with salsa rosso.  In fact, I sometimes eat a big bowl of this and nothing else for my supper, when my body is calling out for greens, greens and more greens, as it often does! 

Asparagus and broccoli are in season in the spring in the UK.  They are bursting with vitamins and minerals, as well as flavour, when you dress them up in a little tasty topping.  Also works well as a starter. You can add Parmesan cheese to top it off at the end, but that is up to you!

What you need:

  • Bunch of fresh asparagus tips
  • Large handful of pine nuts
  • 12 stems of broccoli
  • 30g snow peas
  • 2 generous pinches of Malden sea salt flakes
  • Extra virgin olive oil to fry the nuts and to drizzle over the dish
  • Fresh ground black pepper
  • Handful of fresh basil, roughly torn
  • A hearty drizzle of a good balsamic vinegar

What to do:

  1. Wash and prepare the asparagus.  Bend each stem, and if it is really fresh, it will break naturally to give you perfect tips.  Lay them to one side.  Wash the broccoli and trim off the ends. Rinse the snow peas.
  2. Prepare your steaming equipment and steam the prepared vegetables for 10-15 minutes, or until they are tender but retain a slight crunch (if you like them al dente like me).
  3. Whilst the vegetables are steaming, toast the pine nuts in a little olive oil over a medium to high heat on the hob.  This should only take a few minutes.  Sprinkle them over with a pinch of the sea salt, remove them from the heat and leave them sitting in the pan to keep warm.
  4. Once the vegetables are cooked, drain them and then serve them into pretty bowls or side plates.  Top with the pine nuts, and then drizzle over a generous helping of olive oil and swirl over with the balsamic vinegar.  Sprinkle all over with the fresh basil and season well with salt and pepper.  Cover the vegetables in the topping rather than just the centre.

Note: For a change, try substituting the balsamic vinegar for the juice of a freshly squeezed lemon.

10 minutes to prepare, 15 minutes to cook

Makes: 2 generous servings

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29Mar 12

Baked Salmon with Red Pesto, Red Peppers and Tomatoes

Baked Salmon with Red peppers and TomatoesBaked salmon with red pesto, red peppers and tomatoes is a low-fat, nutritious meal for two.  You do not need to add any oil; the salmon will bake in its own juices, along with those of the vegetables and the lime.

Roast Salmon with vegetables is also quite tasty as the veggies provide a perfect complement for this light dish.

Salmon is regionally seasonal, following a complex series of migrations as the fish move from river to river throughout the year.  It’s fascinating stuff!  Make sure to look up when Salmon is in a river near you.

What you need:

  • 2 salmon fillets
  • 2 tbsp red pesto
  • 1 large red pepper, deseeded then cut into long, thin strips
  • 4 garden tomatoes cut into halves or small cubes
  • Zest and juice of 1 lime
  • Salt and fresh ground black pepper
  • A couple of sprigs of fresh basil to garnish

What to do:

  1. Preheat the oven to 200ºC.
  2. Place a large sheet of aluminium foil over your baking tray, enough to comfortably wrap around all of the ingredients, sealing in the cooking juices.
  3. Lay the salmon onto the prepared tray with the skin side down; spread the red pesto over the top of each fillet.
  4. Arrange the red peppers and tomatoes all around the outside of the fillets, squeeze lime juice over everything, and sprinkle over the lime zest before seasoning with salt and pepper.
  5. Wrap the aluminium foil around all of the ingredients, creating a parcel effect, and bake in the oven for 25-45 minutes (depending on the size of your salmon fillets).  When the fish is opaque throughout, it is cooked. Check that there is no translucency to the middle part of the salmon fillets before serving.  You can also remove the foil from the top of the fish for the second half of cooking if you want to add a little crispness and don’t mind losing some of your cooking juices.  If you do this though, be sure to create a tray effect with aluminium foil (with folded edges to each side) plus a separate foil cover at the start, so that when you remove the cover, the juices won’t escape.  Both methods are very tasty.
  6. Serve the salmon over the vegetables. Pour over the juices, and top off with a sprig of fresh basil.

20 minutes to prepare – 25 to 45 minutes to cook

Makes: 2 main courses

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