Today in the Herald Sun 18/03 /14 .....In the Taste section of the tabloid Matt Preston presents ..".Easy Nuts To Crack".........I had to giggle..... a memory from a Coles supermarket long ago, my co contestant Samira declaring ` Don`t mess with my nuts "
As Matt Preston suggests nuts are great with soups and braises , in salads, sauces , savoury and sweet baking, pastas , as a side dish , and an addition to stuffings and stir fries .
In the recipe below nuts are made into a paste , and served with pasta , pears and broad beans.
In a processor finely chop 80gm of almonds , 50 gm of walnuts , 3 fat cloves of garlic , 1/4 cup of firmly packed watercress and 1/2 tsp of ground pepper .
While the motor is still running slowly pour in 125 ml of olive oil to combine .
Season with salt .
Place 400gm of spelt penne pasta in a saucepan of salted boiling water and boil till almost tender.
Drain and keep pasta warm in the covered pan.
Season eight wedges of pears ( 2 whole pears ) with the skin on .
Heat a little olive oil in a pan and cook till slightly coloured on each side .
Drain on paper towel.
Add the nut paste to the warm pasta , thin the paste with a few drops of hot water for easier coating, do not return the pasta to the heat or the paste will thicken.
The pears can now be added along with 240 gm of frozen broad beans , which have been blanched and extra watercress ,
Toss to combine .
Serve topped with 25gm shaved pecorino. Vegans can use a soy alternative.
WOMENS WEEKLY SUPERFOODS PG 74
As Matt Preston suggests nuts are great with soups and braises , in salads, sauces , savoury and sweet baking, pastas , as a side dish , and an addition to stuffings and stir fries .
In the recipe below nuts are made into a paste , and served with pasta , pears and broad beans.
In a processor finely chop 80gm of almonds , 50 gm of walnuts , 3 fat cloves of garlic , 1/4 cup of firmly packed watercress and 1/2 tsp of ground pepper .
While the motor is still running slowly pour in 125 ml of olive oil to combine .
Season with salt .
Place 400gm of spelt penne pasta in a saucepan of salted boiling water and boil till almost tender.
Drain and keep pasta warm in the covered pan.
Season eight wedges of pears ( 2 whole pears ) with the skin on .
Heat a little olive oil in a pan and cook till slightly coloured on each side .
Drain on paper towel.
Add the nut paste to the warm pasta , thin the paste with a few drops of hot water for easier coating, do not return the pasta to the heat or the paste will thicken.
The pears can now be added along with 240 gm of frozen broad beans , which have been blanched and extra watercress ,
Toss to combine .
Serve topped with 25gm shaved pecorino. Vegans can use a soy alternative.
WOMENS WEEKLY SUPERFOODS PG 74
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