Posts Tagged ‘summer’

Fancy melons, to get fruit into kids.

In Dessert, fruit on July 26, 2011 at 3:33 pm

The secret to getting veg into kids is soup, and the secret to getting fruit is the freezer. This is an alternative to the frozen banana.

Half a melon (or a box of the cubed kind)

1 cup yogurt (whole, low fat or non, they all work)

1/2 bag frozen raspberries (cheaper than fresh)

a couple of dashes of honey.

a blender

ice pop molds

First puree raspberry with a little honey, set aside.

Puree down the melon with the yogurt, (you can add some milk to get the machine going) add a little honey if its not sweet enough

Starting with the melon mixture layer the ice pops with melon and raspberry, Take a skewer and run up and down the sides for the swirl look.

They should be frozen in around 5 hours.


Pesto, a Great Friend to Zombies Everywhere

In Veg on June 17, 2010 at 5:44 pm

Ever walk into the grocery store and smell all the basil, it comes around twice a year, the winter when its beautiful and pungent and in the summer when its sweet and overwhelming.

If you dont think that Pesto is one of the great foods of the world, than you have never made your own, and even if you have try this one. It is truly, I’m not wasting a drop of this, cleaning the blades with a piece of bread, even though i just made a huge jar pesto.

  • 1/3 cup walnuts
  • 1/3 cup pignolis (pine nuts)
  • 1 cloves garlic
  • 3 cups fresh basil leaves
  • 1 1/2 cups golden colored olive oil
  • 1 cup  grated parm

One little note, olive oil tastes better the fresher it is, so if possible open a new bottle of something a little fantastic, by the way Spanish olive oils are great and so much cheaper than that of  better known  olive producers.

In a food processor (this will fit in a little one, but barely so have some bread on hand) grind up nuts and garlic, squeeze in basil (you can be brutal with them stuffing them in there, no delicacy needed here) and let it rip, although it will be a bit of a let down, cause its too dry. Add the olive oil through the feed tube with the motor running, and watch it go.

Add all that lovely parm, the pesto should be a dream, although I prefer to make this in the summer, you can make this with winter basil, it will still be great but will have a little spicy kick, rather than a sweet undertone.

Oh, and to avoid browning, add a little layer of olive oil on top and everything stays a nice bright.

Word to the wise if you feel this pesto is too much for your household to handle, you can pass it along to all your friends, but they may ask for another batch once youve worked through the reserves.

While buying pesto, try to get your hands on some, the fresher the better mozzarella, crusty bread, and sweet scented tomatoes,  cause all the zombies will be handing around the kitchen eating it directly out of the jar, christmas cookies dont get this kind of attention.