Monthly Archives: October 2017

Pumpkin Soup

Winter is coming and what is better than having a warm and tasty soup!

In the first part, I will show you how to make pumpkin puree which is used not only in the pumpkin soup but also in desserts, pasta sauces, and stuffings. I usually make a big quantity and store it in the freezer for later use.

In the second part, I will share with you the way I make chicken stock, like the pumpkin puree I usually store the chicken stock in the freezer for later use.

In the third part, I will make the pumpkin soup!

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Homemade Pesto Sauce

Ingredients:

  • 2 cups packed fresh basil leaves

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  • 2 cloves garlic ( optional as I like to store my pesto sauce for 2 weeks or so I tend to not add garlic, however it does infuse the flavors, so add it if you will use the sauce in the next three days of making it )
  • 1/2 cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • Cooking cream (optional same guidance as the garlic applies)
  • Salt and black pepper to taste
  • 1/2 cup freshly grated Pecorino cheese or Parmesan cheese 

Note: You can still add garlic and cream and store it for up to 3 months by freezing it. However, I don’t like the texture of the sauce once it defrosts (it gets too watery).

Method:

  1. Combine the basil, garlic, pine nuts and cheese in a food processor till the ingredients are finely chopped.

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  1. Add the olive oil and cooking cream and blend well.
  2. Season with salt and pepper.

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