Pesto rice salad

Oh I love pesto. The smell of torn basil is heavenly and mixed with parmesan, pine nuts, garlic and olive oil - well it's a marriage made in heaven. I never used to like it, it's something that's either come with age - or with better quality ingredients - one of the two. Both my boys love it "green pasta" is a quick favourite for tea here.

We had a large family BBQ at the weekend and while my Mum provided the meat, I had to make the side dishes. I've done this Delia Smith recipe before and it always goes down a storm. I suppose basically it's like a cold risotto but it is so tasty. I've always served it cold but I'd guess that it could also work as a warm starter. I will have to admit to cheating here - but I'm sure Delia wouldn't mind, after all she is the Queen of cheating !!

DELIA'S PESTO RICE SALAD
serves 4-6


1 pot Waitrose fresh green pesto
Arborio rice measured to 225ml in a jug
450ml boiling vegetable stock
juice 1 lemon
2 tablespoons extra virgin olive oil
few fresh basil leaves
4 spring onions chopped
25g grated parmesan

Measure the rice in a jug and mix 1/4 of the pesto through
Tip into a saucepan and then add the stock and some salt if wished
Put the lid on the pan and cook until the water absorbed and the rice is tender
When it's ready tip into a bowl and stir through the olive oil and lemon juice
If serving straight away add the garnishes now, otherwise add just before serving.

This is seriously lovely and son no 2 went back for 3 helpings ! Praise indeed.

Roasted veggie tarts

A pure coincidence that my next post on here is another veggie dish ! Our veggie week went very well in the end and we decided that we would try and eat veggie at least once a week.

At the moment I'm trying to clear out some of the things out of the bottom of my freezer and have been looking for inspiration for a pack of filo pastry for some time. I didn't really want to make apple strudel and I wasn't sure what else to do. Finding a few odd veggies in the fridge I came up with this dish.

ROASTED VEGETABLE TARTS
serves 4 ish

1 pack filo pastry
Melted butter for brushing
Veggies for roasting - I used courgette, peppers, cherry tomatoes and red onion
Olive oil
Fresh green pesto or sundried tomato paste would also be nice
Mozzarella

Cut the pastry into squares, brush with melted butter. Line a tin with the squares overlapping and bake according to instructions on the packet

Set aside to cool

Toss the veggies in the oil and roast until tender and golden. Remove from the oven and stir through the pesto and mozzarella

When ready to serve pile the vegetables into the cases and serve with salad and spiced couscous if wished.

Thai meatballs

So, day 2 of my low-carb diet. I've just got over the headache from hell (caffeine and sugar withdrawal) and the nausea and thinking this may just work - again !

Last night was something quick and easy after work - baked salmon topped with pesto. Yum.

Tonight I did an old low-carb favourite which all the family will eat, although son no1 did state that they were "a little bit spicy but it was an ok spicy". Son no2 ate a few mouthfuls and then just ploughed into the peanut sauce - strange child he is.

THAI MEATBALLS WITH PEANUT SAUCE

serves 4

1 small onion
1-2 cloves of garlic
1 red chilli
1 tsp each of lazy ginger and lazy lemongrass
juice of 1/2 lime
stalks from a bunch of coriander
500g pork mince
seasoning

for the sauce

1 rounded tbsp peanut butter (I used crunchy as I prefer the texture)
1 heaped tsp dessicated coconut
2 tsp tamari soy sauce
1 tsp fish sauce
juice of 1/2 lime

To make the meatballs. Put the onion, garlic, ginger, lemongrass, chilli, coriander and lime juice in a processor and whizz to a paste. Mix with the mince and season. Set aside for a few hours if possible.

Mix all the ingredients for the sauce with about a tbsp of boiling water to thin it down. Set aside to rest, it will thicken on standing so may need more water later. I have also tried mixing with some creamed coconut which is nice too.

Heat some groundnut oil in a large pan and add walnut size balls of the meatball mix to the pan and cook until brown and golden.

I served this with green beans and steamed broccoli but would be good (for those not low carbing) with rice and a large salad.