HOMEMADE VEGGIE TRAY RECIPES

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HOMEMADE PESTO RECIPE | ALLRECIPES



Homemade Pesto Recipe | Allrecipes image

A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.

Provided by Peggy

Categories     Pasta Sauces

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

4 cups packed fresh basil leaves
¼ cup Italian parsley
2 cloves garlic, peeled and lightly crushed
1 cup pine nuts
1 ½ cups shredded Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice
½ cup extra-virgin olive oil, or more as needed
salt and ground black pepper to taste

Steps:

  • Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.n
  • Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.n

Nutrition Facts : Calories 388.7 calories, CarbohydrateContent 5.4 g, CholesterolContent 14.4 mg, FatContent 35.8 g, FiberContent 1.6 g, ProteinContent 14.1 g, SaturatedFatContent 7.9 g, SodiumContent 342.9 mg, SugarContent 0.9 g

HOMEMADE OVEN CHIPS RECIPES | BBC GOOD FOOD



Homemade oven chips recipes | BBC Good Food image

Achieve the perfect oven-roasted chips at home with a fluffy interior and crispy skin. These are much easier to cook and lower in fat than fried

Provided by Jo Pratt

Categories     Dinner, Lunch, Supper, Vegetable

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 4

6 large floury potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg)
2 tbsp olive oil
1 tsp celery salt
sea salt, to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
  • Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.
  • Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

Nutrition Facts : Calories 237 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.7 milligram of sodium

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    1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
    2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
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    1. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.
    2. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
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