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.

My veggie challenge !

Son no1 and I had a rather interesting conversation the other day. We were talking about where food came from and why we eat some things and other people don't, which brought us around the the subject of vegetarians.

We've never hidden the fact that meat are animals and he's always been fine with that. We eat veggie about once a week on average but both my sons and the Husband are pretty carnivorous. So, this week we are going vegetarian. Yes, vegetarian. I went through a veggie stage in my teens, most likely due to my current squeeze at the time and it was ok. In the early 90s though it wasn't quite so easy as it is now, or maybe I just wasn't so into cooking at the time.

A great friend of mine loves her veggie food and has given me some great ideas so watch this space ! I am taking bets though on how long it is before the Husband is muttering about bacon sandwiches though.