Easy Basil Pesto Bruschetta

So I've got a few quick minutes! Here's an amazingly easy bruschetta recipe to add to your tappas repertoire!

Ingredients:

• 1 French Stick
• 3 Cups fresh basil, chopped
• 1 cup pine nuts
• 2 cloves garlic, crushed
• 1 cup fresh parmesan, grated
• 3/4 cup extra virgin olive oil
• 3 Fresh tomatoes, diced
• 1 red onion, diced
• Balsamic vinegar

Optionals:

• Olives

Equipment:

• Blender or Food Processor

The Bruschetta

1. Cut the bread into 1-2 inch thick slices on a diagonal, and toast in the oven on moderate heat until golden brown
2. The Pesto: Combine 1/2 of the cup of olive oil, garlic, basil, pine nuts, and 1/2 the cup of parmesan in a food processor or blender until it has the consistency of a paste
3. Remove the bread from the oven, and apply pesto
4. Combine 1/4 cup of olive oil, tomatoes, onion, and remaining cheese in a small bowl
5. Put a few spoonfuls of the tomato mixture on the bread
6. Drizzle with balsamic vinegar and top with olives if desired.

This one is great if you have guests, or if you're just a little peckish. It also goes great with a quality red or white wine, and is perfect for all seasons!

Keep Smiling

Jo

xoxo

Roast Pumpkin Soup

In the spirit of winter, here is a very simple and very tasty pumpkin soup recipe for you all to try. The secret is of course roasting the pumpkin first! With the addition of cumin and nutmeg it has an almost Thai touch and goes down great on those chilly winter nights!

Serves: 15

Ingredients:

• 1 L Chicken Stock
• 1 whole Pumpkin, around 4-5kgs (I use Jap, but works well with Butternut, Grey, and Qld Blue)
• 1 Bulb of Garlic
• 2 Onions, diced
• Cumin
• Nutmeg
• Olive Oil
• 1 tbsp. Butter

Optionals:

• Bacon Bone
• Cream

The Soup

1. Cut the pumpkin into manageable pieces, leaving the skin on.
2. Dip in olive oil, and roast with garlic bulb in the oven over moderate heat for 30-45min (time will depend on the kind of oven you have)
3. 10min before the pumpkin is done, melt butter and start to cook onions in a large saucepan or pot until tender
4. Remove the pumpkin and garlic from the oven and separate the pumpkin flesh from the skin
5. Squeeze the garlic cloves out of their skins and add to the pot along with the pumpkin flesh, spices, and chicken stock (and bacon bone if desired).
6. Boil until the pumpkin begins to break up and resemble a chunky soup consistency.
7. Remove from stove and allow to cool for 10min (remove bacon bone if applicable)
8. Pour mixture into a food processor or blender and blend until smooth.

Serve as is with a dash of cracked pepper, or with a dollop of cream stirred in, along with a side of toasted ciabatta bread.

I love this soup! While it may take time to prepare it really is so easy, and keeps for around 10 days when refrigerated (without cream). It can also be made with vegetable stock however, doesn't taste quite as good. Also if you use a reduced salt stock and leave out the cream, it makes for a nice healthy winter meal.

Keep Smiling,

Jo

xoxo

Creamy Sundried Tomato Pasta Sauce

Another fabulous and oh so simple cream based sauce. Add chicken or go vego, its up to you! Best served with fettuccini but don't limit yourself!

Serves: 3

Ingredients:

• 1 Cup Chicken stock
• 200mL Cream
• Sundried tomatoes, chopped
• Fresh Basil
• 2 Cloves Garlic, crushed
• 1 Tbsp. Butter/Margarine
• Pepper

Optionals:

• Mushrooms
• Bacon Bits

The Sauce

1. Over moderate heat, melt butter in a small/medium saucepan with the garlic.
2. Add 3/4 of the stock and the tomatoes (and mushrooms/bacon bits if applicable) and simmer until the tomatoes are tender
3. Reduce.
4. Add the cream and basil, and simmer for 10-12min, or until the sauce is thick enough to coat the back of a spoon.
5. Add pepper to taste.

Stir through pasta of choice, and garnish with shaved parmesan and a basil leaf.

This is one of my signature dishes, my family love it when I make this for them, and it goes great with any kind of pasta, especially fettuccini, linguine, spaghetti, gnocchi, and ravioli. As always, substitute for low fat options to create a healthier meal, however, be careful with this one as the sauce really wont thicken nicely unless you use a good quality heavy cream. I recommend Dollop Double Cream. You can also stir through seafood for this one, however always be careful when cooking with seafood - be sure of your guests dietary requirements, and never ever buy anything but the best and freshest products.

Keep Stirring and Smiling,

Jo

xoxo

Magnificent Creamy Mushroom Sauce

This is a fantastic sauce to go on your steak, or to stir through pastas and risottos. I found the ingredient combo online at taste.com.au and went from there. Enjoy!

Serves: 2

Ingredients:

• Mushrooms, sliced as you wish (Cup, Flat, Portobello, Swiss Brown, any mushroom you like really!)
• 2 Tbsp. Butter/Margarine
• 75mL Cream
• 1 Clove of Garlic, crushed
• Basil or Mixed Herbs
• 3 Tsp. American/Dijon Mustard
• Pepper

Optionals:

• 50mL Dry White Wine (A nice wooded Chardonnay is ideal)
• Cumin Seeds
• Bacon Bits

The Sauce

1. Over low/moderate heat, melt butter in a small/medium saucepan until runny.
2. Add Garlic and Mushrooms (and Bacon if applicable)
3. Stir until mushrooms are tender and the butter has taken on a mushroomy colour.
4. Add mustard and herbs to taste (If you are using wine, add now and reduce)
5. Add cream and pepper (and cumin seeds if applicable) while stirring the sauce
6. Simmer for 5-10min, or until taste satisfies.

Serve as desired with a sprig of parsley to garnish.

This sauce really is so easy and tastes amazing! I hope you all enjoy it. For a more healthy option, always remember to substitute butter with low fat margarine, and to use reduced fat cream.

Keep Stirring and Smiling,

Jo

xoxo