Tag Archives: basil

Griddled Courgette, Garlic, Chili, Basil and Pistachio Tagliatelle with

2 Aug

IMG_20130802_225812My aunt and uncle provided us with a couple of lovely fresh courgettes from their vegetable garden – as they are having such a great season the best way to cook them at this time of year is simply griddled on the barbecue.
This dish was inspired by my favourite Italian restaurant in Nice – where a similar dish was by far my fave. Although they had the addition of scallops (which unfortunately are a bit of a luxury and not a simple dinner ingredient)

Dad was at the barbecue so it’s to his credit how tasty it was!
I always think you should alter any amount of ingredients to suit your tastes – if you fancy more basil or chili then go for it

Serves 2:
Ingredients:
150g tagliatelle (or linguine or spaghetti)
1 large courgette, cut into rounds
3 cloves garlic, sliced
1 fresh chili, sliced or a pinch dried chili
2 handfulls shelled pistachios
1 ball of mozzarella, teared
A good knob of butter
A few tablespoons olive oilIMG_20130802_225733
Salt and pepper
Around 10-15 large basil leaves, torn

Method:

1. Put your pasta water on to heat up. On a griddle pan or barbecue, grill your sliced courgettes, turning once after about 4 minutes, until they have lovely charcoal marks on either side. Keep on a heatproof plate in a warm oven

2. Start cooking you pasta – ensure you have a good glug of olive oil in the water to stop the pasta from sticking. Meanwhile, heat your olive oil in a large frying pan and add your garlic to brown, take off the heat and add the pistachios and chilli (they will cook in the hot oil even if it’s off the heat)

3. Drain your pasta, add with a good knob of butter to the frying pan with olive oil garlic etc, add the basil leaves and courgettes, season and give it all a good toss, add some more olive oil if needed. Serve and sprinkle over the mozzarella

Zesty prawn linguine

10 Jul

One of my favourite pasta dishes is this combination of prawns, basil, zingy lemon, red chillies, the freshness of rocket, sweet cherry tomatoes and spring onion combined with linguine.

It’s super healthy yet light and satisfying (and takes no time at all). We had this when I took a visit up to Newcastle (furthest North I’ve ever gone, couldn’t get over the fact that there was a Greggs in the airport. Brilliant) to see my friend Jane. This is her boyfriend Andy’s recipe, which can be found on his impressive food blog –¬†http://grubblog.wordpress.com/

Eat when in need of some comfort food or when on a health binge – possibly one of the few recipes that satisfies both.

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Olive, chilli, oregano, basil and feta bruschetta

18 Apr

I had half a tin of plum tomatoes to use and half a baguette.

I hate wasting food – I will make a point of using something up. I bought a cabbage a few months ago, literally couldn’t get rid of it – genuinely thought it was growing in the fridge. So I would sneak it into pretty much anything much to Ollie’s amusement – Greek salad with a bit of shredded cabbage?! Why not eh!

Anyway this was one of those cases, storecuboard/fridge stables such as tinned olives, oregano, jarred feta cheese and chilli flakes and a few fresh basil leaves from my plant. (it’s laaaaavely weather here down in Nice so no dying plants for meeee!)

It was delish. Perfect for a quick, summery lunch!

Ingredients:
Half a baguette, sliced (get best quality you can… even if you don’t have a cheap artisan bakery at the end of your road… hehe)
a few black olives, cut into quarters
half a tin of tomatoes
teaspoon of dried oregano
salt and pepper
pinch (or more if feeling wild) chilli
feta cubes (however cheesy you’re feeling)
olive oil (I used basil infused)

Method:
1. Combine all ingredients except for the feta cheese and olive oil (and bread, obviously…) in a bowl.
2. Slice your baguette, drizzle over a little olive oil and pop under the grill for a few minutes.
3. Top  bread with the tomato mixture, sprinkle with the feta cubes then pop under the grill until the cheese starts to look as if it is melting slightly. It should smell deeelliiisshhh

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