super-penne mozzarella-with-basil-pesto-and-avocado

Super Penne Mozzarella with Basil Pesto and Avocado

by with No Comment Recipes

super-penne mozzarella-with-basil-pesto-and-avocado

INGREDIENT

400g (14 oz) penne pasta

1 ripe avocado, peeled and diced

150g (5 oz) mozzarella, torn into small pieces or cubes

1/4 cup basil pesto (store-bought or homemade)

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Cherry tomatoes, halved (optional, for extra freshness)

METHOD

Cook the Penne:

Bring a large pot of salted water to a boil.

Add the penne and cook according to the package instructions until al dente.

Reserve 1/2 cup of pasta water before draining.

Prepare the Pesto Sauce:

In a large bowl, combine the pesto and olive oil. If the pesto is too thick, you can thin it with a tablespoon of pasta water.

Assemble the Dish:

Add the cooked penne to the bowl with the pesto mixture. Toss the pasta gently to coat evenly. If needed, add a little more reserved pasta water to help the sauce coat the pasta.

Add the Avocado and Mozzarella:

Gently fold in the diced avocado and mozzarella, taking care not to mash the avocado.

Season with salt and pepper to taste.

Serve:

Plate the pasta and garnish with fresh basil leaves and cherry tomatoes (if using).

Serve immediately and enjoy!

This pasta dish is a lovely combination of creamy avocado, rich mozzarella, and vibrant basil pesto. Perfect for a light but satisfying meal!

spicy-breakfast-wrap-with-chilli-jam-and-crunchy- sprinkles

Spicy Breakfast Wrap with Chilli Jam & Crunchy Sprinkles

by with No Comment Recipes

spicy-breakfast-wrap-with-chilli-jam-and-crunchy- sprinkles

INGREDIENT

2 large flour tortillas

4 large eggs

2 tablespoons milk

Salt & pepper, to taste

1 tablespoon butter or oil

4 slices crispy bacon (or sautéed mushrooms for a vegetarian option)

½ cup grated cheddar or crumbled feta cheese

2 tablespoons chilli jam

½ an avocado, sliced

½ cup baby spinach or rocket (arugula)

1 tablespoon spicy sprinkles

METHOD

Prepare the Eggs:

In a bowl, whisk the eggs with milk, salt, and pepper.Heat butter or oil in a pan over medium heat and scramble the eggs until soft and fluffy. Remove from heat.

Warm the Tortillas:

Lightly heat the tortillas in a dry pan for about 30 seconds on each side until warm and pliable.

Assemble the Wraps:

Spread 1 tablespoon of chilli jam over each tortilla. Divide the scrambled eggs between the two tortillas.

Add crispy bacon (or mushrooms), grated cheese, avocado slices, and baby spinach.

Sprinkle the spicy sprinkles evenly on top for an extra kick.

Wrap & Serve:

Fold in the sides of the tortilla, then roll it tightly from the bottom up to form a wrap.

Slice in half and enjoy immediately!

This bold and flavourful breakfast wrap combines creamy, spicy, and crispy textures—perfect for a satisfying morning meal!

 

gourmet-avocado-parmesan-pesto-and-garlic-crostini-salad

Gourmet Avocado, Parmesan, Pesto & Garlic Crostini Salad

by with No Comment Recipes

gourmet-avocado-parmesan-pesto-and-garlic-crostini-salad

INGREDIENT

For the Crostini:

1 small baguette, sliced into thin rounds

2 tablespoons olive oil

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

For the Salad:

2 ripe avocados, diced

100 g parmesan cheese, shaved

1 cup cherry tomatoes, halved

¼ cup black olives, sliced

2 cups baby arugula or mixed greens

¼ cup toasted pine nuts (optional)

For the Dressing:

¼ cup pesto sauce

Salt & pepper, to taste

METHOD

Prepare the Garlic Crostini

Preheat oven to 200°C (400°F). Mix olive oil, garlic, salt, and pepper. Brush onto baguette slices and bake for 8-10 minutes until golden. Let cool.

Assemble the Salad

In a bowl, mix avocados, tomatoes, olives, and arugula. Add parmesan and pine nuts (if using). Season with salt and pepper.

Combine & Serve

Drizzle pesto over the salad and toss. Serve with crostini on the side or crumbled in for crunch.

Garnish & Enjoy

Top with extra parmesan and fresh basil. Enjoy the creamy, bold, and crunchy flavors!

pesto-chicken-and-roasted-zucchini-salad

Pesto Chicken and Roasted Zucchini Salad

by with No Comment Recipes

pesto-chicken-and-roasted-zucchini-salad

INGREDIENT

2 medium zucchini, diced into bite-sized pieces

15 ml cooking oil (such as avocado oil)

Salt, to taste

250 g cherry tomatoes, halved

450 g cooked chicken, diced

125 ml black olives, sliced

80 ml feta cheese, crumbled

125 ml pesto sauce

Optional: 500 ml baby arugula for serving

Optional: Fresh basil leaves for garnish

METHOD

Roast the Zucchini:

Preheat the oven to 220°C. Toss the diced zucchini with oil and a pinch of salt. Spread evenly on a baking tray and roast for 15-20 minutes, stirring once, until golden and tender. Let cool slightly. (For a stovetop option, sauté the zucchini in a pan over medium heat until browned and softened.)

Assemble the Salad:

In a large bowl, combine the diced chicken, cherry tomatoes, black olives, and crumbled feta. Add the roasted zucchini and drizzle with the pesto sauce. Gently toss until well coated.

Serve:

If using arugula, divide it onto plates or a serving platter. Spoon the pesto chicken salad over the greens. Garnish with fresh basil leaves if desired.

Enjoy this fresh and flavorful salad, perfect for a light meal or side dish!

 

parmesan-chicken-strips-with-crostini-basil-pesto-and-chilli-jam

Parmesan Chicken Strips with Crostini Basil Pesto and Chilli

by with No Comment Recipes

parmesan-chicken-strips-with-crostini-basil-pesto-and-chilli-jam

INGREDIENT

Parmesan Chicken Strips:

2 boneless, skinless chicken breasts, cut into strips

1 cup (250 ml) panko breadcrumbs, ½ cup (125 ml) grated parmesan

1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper

1 egg whisked with 2 tbsp milk

½ cup (125 ml) flour

Cooking oil for frying or baking

Crostini:

1 small baguette, sliced

2 tbsp olive oil mixed with 1 minced garlic clove, salt & pepper

Toppings:

¼ cup (60 ml) basil pesto, 2 tbsp chilli jam

Fresh basil leaves & parmesan shavings for garnish

METHOD

Prepare Parmesan Chicken Strips:

Mix panko, parmesan, garlic powder, paprika, salt, and pepper. In another bowl, whisk egg and milk. Coat chicken in flour, dip in egg, then coat with panko mix. Fry in oil for 3-4 mins per side until golden. Drain. (For baking, bake at 200°C for 20 mins, flipping halfway.)

Make Crostini:

Brush baguette slices with olive oil, garlic, salt, and pepper. Bake at 200°C for 8-10 mins until crisp.

Assemble & Serve:

Spread pesto on crostini, top with chicken, drizzle with chilli jam, and garnish with basil and parmesan. Enjoy!

basil-pesto-potato-bake

Basil Pesto Potato Bake

by with No Comment Recipes

basil-pesto-potato-bake

 

INGREDIENTS

For the Bake:

1 kg potatoes, thinly sliced

1 cup heavy cream

½ cup Super Saucy Basil Pesto

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 garlic cloves, minced

Salt and freshly ground black pepper, to taste

For the Topping:

½ cup breadcrumbs

¼ cup grated Parmesan cheese

2 tbsp melted butter

Fresh basil leaves (for garnish)

METHOD

Prepare the Potatoes:

Preheat your oven to 180°C. Grease a baking dish with butter or non-stick spray.

Layer the sliced potatoes evenly in the dish.

Make the Pesto Cream Sauce:

In a mixing bowl, whisk together the heavy cream, Super Saucy Basil Pesto, minced garlic, and ½ cup grated Parmesan. Season with salt and pepper.

Assemble the Dish:

Pour the pesto cream sauce over the potato layers, ensuring even coverage.

Sprinkle the shredded mozzarella and remaining Parmesan cheese over the top.

Prepare the Topping:

In a small bowl, mix the breadcrumbs, grated Parmesan, and melted butter. Sprinkle this mixture over the cheese layer.

Bake:

Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the topping is golden brown and crispy.

Garnish and Serve:

Let the bake rest for 5-10 minutes before serving. Garnish with fresh basil leaves for a festive touch.

Pesto Pizza with Cherry Tomato

by with No Comment Recipes

INGREDIENTS

• pizza dough

• 375ml crushed tomatoes (about 790g)

• 680g cherry tomatoes

• 2 garlic cloves, thinly sliced

• 1 shallot, thinly sliced

• 30ml extra virgin olive oil

• salt and freshly ground pepper to taste

• 250ml shredded cheese of your choice

• 6 tablespoons freshly grated parmigiano reggiano

• 1 jar super saucy basil pesto

• 5 basil leaves, torn

EASY PIZZA DOUGH

INGREDIENTS

500g bread flour (or all-purpose flour)

1 packet (7g) instant yeast

1 teaspoon sugar

1 teaspoon salt

2 tablespoons olive oil

325ml warm water (about 40°c)
METHODS

activate the yeast:

in a small bowl, mix the warm water, sugar, and yeast. stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. this step ensures that the yeast is active.

mix the dough:

in a large mixing bowl, combine the flour and salt. make a well in the center and add the activated yeast mixture and olive oil. mix with a wooden spoon or your hands until the dough starts to come together.

knead the dough:

transfer the dough to a lightly floured surface. knead by hand for about 8-10 minutes until the dough is smooth and elastic. if the dough is too sticky, add a little more flour, but be careful not to add too much.

first rise:

place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

shape the dough:

once risen, punch down the dough to release the air. divide it into 2 equal portions if making two pizzas, or keep it whole for one large pizza. shape each portion into a ball and let it rest for 10 minutes.

form the pizza crust:

on a lightly floured surface, roll out each dough ball to your desired thickness. transfer to a lightly oiled baking sheet or pizza stone.

add toppings and bake:

preheat your oven to 230°c. add your desired toppings to the dough. bake for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

serve:

remove from the oven and let it cool for a minute or two before slicing and serving.

this recipe should yield enough dough for 2 medium pizzas or 1 large pizza. enjoy making your pizza.

METHOD

preheat the broiler. in an ovenproof dish, toss the cherry tomatoes with the sliced garlic, shallot, and olive oil. season with salt and pepper. broil about 15 cm from the heat source for about 5 minutes, or until the tomatoes pop and lightly brown.

preheat the oven to 230°c. divide the dough into 2 equal pieces. shape the pizza dough by hand on a lightly oiled baking pan or pizza stone.

divide the sauce and cheese between the two crusts. start by spreading a thin layer of pizza sauce on each crust. top with the shredded cheese and bake for 10-15 minutes, or until the crust is golden and the cheese is browned.

after baking, top each pizza with the pesto sauce and the charred tomatoes. sprinkle with freshly torn basil leaves before serving.

enjoy your delicious pesto and charred tomato pizza.

 

ROAST GARLIC,MASCARPONE FLAT BREAD

by with One Comment Recipes

INGREDIENTS.

Flatbread:

1 cup greek yogurt

1.5 cups self-raising/rising flour[+ extra for flouring surface etc]

Roasted Garlic and Mascarpone:

2 heads garlic

3/4 cups[180g] mascarpone

200g buffalo mozzarella ,torn

super saucy spicy sprinkle to serve

super saucy pesto

METHOD

Flatbread:

  1. Place greek yogurt in a mixing bowl and give it a stir. add in 1 cup of flour and stir to combine, gradually add in more flour until the dough starts to form into a ball
  2. Tip the dough onto a well-floured surface and knead with your hands for a minute or two, if the dough is still too sticky, add some more flour and continue to knead. the dough is ready when it is able to hold its shape and is not sticking to your hands or the surface
  3. Heat a skillet or frying pan on medium heat. once the pan is hot ,add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. repeat with the remaining flatbread

Roasted Garlic Mascarpone

  1. Preheat oven to 200°C. Wrap garlic in foil and roast for 45 minutes or until completely softened.
  2. Squeeze garlic out of the skins into a small bowl, cool slightly then add mascarpone and season.
  3. Stir to combine. Set aside.
  4. Spread over 1/4 of the garlic mascarpone and top with mozzarella.
  5. Drizzle with pesto and sprinkle with chilli flakes and extra basil leaves to serve