Courgette and Almond Pesto

Courgette and Almond PestoServings: 6 Time: 15 minutes Difficulty: EasyPrint Ingredients2 courgettes50 gr. (2 oz) of unsalted, peeled almondsFresh basil2 heaped Tbsp of freshly grated parmesan cheese1 clove of garlicExtra virgine olive oilSaltBlack pepper Directions 1. Dice the courgette and add it to a pot with water. 2. Cook the diced courgette until it is slightly soft, but still firm. You can best compare it with pasta being “al dente”....

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Beetroot Chips

Beetroot ChipsServings: 4 Time: 1.5 hours Difficulty: MediumPrint Ingredients2 red beetrootsExtra virgin olive oilCoarse Sea SaltBlack PepperThyme Directions 1. Preheat oven to 120C (248 F). 2. Wash the beetroots and cut them into thin slices, using a grater. 3. Place the thinly sliced beetroot on parchment paper and sprinkle lightly with oil and salt, pepper and thyme. 4. Place the beetroot slices with the parchment paper into the preheated...

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Aubergine Spread / Dip

Aubergine Spread / DipServings: 6 Time: 45 minutes Difficulty: EasyPrint Ingredients2 aubergines1 clove of garlic1 tomato1 TSP of ground cuminSaltPepperExtra virgin olive oil Directions 1. If you are using an oven: preheat oven to about 200C / 390F. 2. Cut the aubergines in two and coat the insides with the garlic/oil mixture. 3. Then put both halves together again and put them in the over for about 30-35 minutes. 4. When they are done, remove...

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