How To make Popcorn with Basil And Sun Dried Tomatoes

Grilled Cheese & Roasted Tomato Soup

Good soup ????

Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:

6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper

2 slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter

Method:
1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.
2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.
3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.
4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.

Her man told Salt Bae to STOP ????????

Red Pesto Pasta #shorts

Pasta Series Ep.3 - Red Pesto Rigatoni

The third episode of my mini pasta series in which I’ll be showing you some delicious, simple recipes for all types of pasta shapes (dried & fresh). Sometimes I’ll be making the fresh pastas, and sometimes I’ll be buying the dried ones to show you just how easy it can be. This is variation of the classic Sicilian pesto rosso and a delicious alternative to the basil & pine nut pesto all genovese (green pesto) many of you know. Sun dried tomatoes work SO well in this and it is incredibly easy to make. Enjoy! What pasta dish do you want to see next?!

Recipe:
Makes roughly 350g pesto (filled one jar)

- 200g sun-dried tomatoes (roughly chopped)
- 2 large garlic cloves (peeled and minced)
- Blanched almonds 40g (ground almonds or almond flakes would work well too)
- 3 tbsp olive oil (I like to use the oil from the tomatoes)
- 25g parmesan cheese (grated)

1. Toast the blanched almonds in a pan until lightly browned and fragrant. Place into a blender and blitz until roughly chopped.
2. This step can be done quickly in a blender, or more traditionally in a pestle and mortar for a slightly more coarse texture (a molcajete is perfect for this - the rough texture of the rock really helps). Add the garlic and tomatoes into the mortar and crush until they form a paste. Add the almonds and give it another crush. Add the olive oil and parmesan cheese to the mortar and mix it all together. Check for seasoning and if the parmesan wasn't already salty enough for the pesto, add more, or simply use some table salt. If you want the pesto thinner, add more oil.
3. Store in an airtight container, refrigerated, for up to two weeks.
4. When you want to add to the pasta, cook your pasta until al dente, transfer it to a new pan, add your desired amount of pesto, some starchy pasta water, a grating of parmesan and a knob of butter. Continue to mix this all together for a few minutes over a medium heat, until the pasta has finished cooking through and the sauce has emulsified (thickened). Enjoy!

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Sun Dried Tomato Pesto Pasta with Shrimp | Easy Pasta Recipe | Mommy LG

Easy snack, lunch, or dinner pasta recipe. I'm still learning how to do good plating ????

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The Perfect Vegan Party Snack (Canapé Spoons)

Serve these tasty canapés if you're having guests and they'll be blown away, they're delicious and look very cool. Or, bake a tray for yourself and you can pretend you live in a magical world of edible cutlery!

Ingredients:

1 sheet of puff pastry

Cream Cheese Ingredients:
1 cup cashews (soaked)
1/2 cup water
1/2 lemon (juice)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
2 tbsp nutritional yeast

Toppings:
Tapenade
Sun dried tomatoes (diced)
Basil leaves (ripped)

Method:

1 Lay the pastry sheet out on a parchment lined baking tray. Place five teaspoons on top, 3 apart. Using a small sharp knife cut around each spoon leaving an inch gap. Be sure to follow the shape of the spoon.

2 Leaving the spoons on top of the pastry, bake in the oven at 180C for 15 mins. Once baked take out and leave to cool. Remove the teaspoons from the pastry.

3 Put the 'Cream Cheese' ingredients in a liquidiser and whizz them up into a thick cream.

4 Spoon small dollops of the cream cheese onto the ends of each pastry spoon. Top with tapenade, sun dried tomato and ripped basil.

BOSH!

Recipe Sun-Dried Tomato Pesto

Recipe - Sun-Dried Tomato Pesto
INGREDIENTS:
-2 cups sun-dried tomatoes , drained (packed in oil)
●1 cup freshly grated parmesan cheese
●1/4 cup extra virgin olive oil
●1/4 cup packed fresh basil leaf
●1/4 cup packed fresh fresh parsley leaves
●2 garlic cloves , crushed under a knife and peeled
●fresh ground pepper , to taste