Tag Archives: parsely

the best #artichokes with a parmesan filling

the best #artichokes with a parmesan filling

Last Saturday, when four lovely artichokes found their way into my market basket, I had to call my Italian mamma , Miki Ciman for her wise advice and to get some tips on how the Italians prepare this vegetable delicacy. In her strong and unmistakable Italian accent she told me…” “Do not complicate ‘tha’ cooking of ‘tha’ artichoke, my darling. ‘Cooks’ it slowly and with ‘tha lôve’. ‘Maka ‘tha’ stuffing with ‘tha’ parmigiano, ‘tha’ parsley and ‘tha’ breadcrumbs. Pull ‘tha’ leaves carefully apart and stuff the breadcrumbs in between. Simmer in salty water and ‘tha’ olive oil. Serve with ‘tha’ lemons and your best olive oil. ‘Delizioso’!”

So here it is… stuffed artichokes … the real deal.

The best artichokes with a parmesan filling
4 artichokes
150 g parmesan cheese
100 g white breadcrumbs ( + – four slices of white bread )
a large handful of parsley, finely chopped
30 ml olive oil
pinch of black pepper
750 ml water
5 ml salt
45 ml olive oil
for serving
fresh parsley , finely chopped
To serve
Maldon salt
fresh lemons
olive oil

Cut the stem of the artichokes down to 2 cm in length. Place the artichokes in cold water for an hour. Cut the hardest leaves off at the bottom. Mix the parmesan cheese, bread crumbs, parsley, black pepper and olive oil. Divide the filling into four portions. Take each artichoke and pull the leaves gently apart. Press the filling everywhere between the leaves and in the middle of the artichokes. Place the stuffed artichokes in a pot with water, salt and olive oil . Put lid on and simmer slowly for 75 minutes. Fill the pot with more water if necessary. Serve with parsley, olive oil, fresh lemon juice and Maldon salt.

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herby chicken + stem broccoli + parmesan and lemon pasta = healthy springtime surprise

herby chicken + stem broccoli + parmesan and lemon pasta = healthy springtime surprise

herby chicken + stem broccoli + parmesan and lemon pasta

My mom, Babs, is in her eighties, extremely healthy and has been a size 10 her whole life. She is one of those “odd” people who does not like butter, cream, fatty foods, deep fried foods, chips and crisps or anything unhealthy and then she also does’nt like too much spices either – not like her not-so-small-foodie-wine-drinking-spice-loving-daughter! Lean proteins, huge salads, vegetables, different kinds of fruit and whole grains are part of her daily regimen – washed down with a cuppa tea or two or ten – and then … always a healthy strong whiskey every single night. I have to admit though that she has been prone to a bit of strong cheese and a dash of olive oil here and there just to keep the body parts in good working order.

So when Babs comes to visit I have to cook something healthy and therefore for our Sunday lunch recently I prepared a chicken breast covered in fresh herbs, some stem broccoli and I served it on parmesan + lemon flavoured pasta. It was delicious, fresh with a light and dreamy springtime flavour… but most importantly … mom approved. Enjoy!



herby chicken + stem broccoli + parmesan and lemon pasta = healthy springtime surprise
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For the chicken
  • 4 Skinless deboned chicken breasts
  • 1T Olive oil
  • 1 Clove garlic – peeled and sliced in 4 slices length ways
  • 2 T Fresh coriander – chopped
  • 2T Fresh parsley – chopped
  • 1T Fresh basil – chopped
  • 1 Lemon
  • Salt
  • Black pepper
  • For the spaghetti
  • Cook enough spaghetti for 4 people
  • 2T Olive oil
  • 75g Grated parmesan cheese
  • 2T Fresh parsley – chopped
  • 1 Lemon
  • Salt
  • Black pepper
  • For the stem broccoli
  • 4 or more stem broccoli
  • Salt
  • Black Pepper
  • Drizzle of olive oil
  • Squeeze of lemon juice
Instructions
  1. Chicken: Make small incisions into the chicken breasts and insert a sliver of garlic into each breast.
  2. Drizzle with a bit of olive oil and season with salt and pepper.
  3. Mix all chopped herbs together – parsley, coriander and basil.
  4. Then press the breasts in the fresh herbs – so that the herbs coat both sides of the chicken breasts.
  5. Using a non-stick pan fry the breasts till done – while frying squeeze a bit of lemon over the chicken.
  6. When done put aside.
  7. Pasta: Add the parmesan, olive oil and lemon in a bowl – mix well and add to the cooked pasta.
  8. Then mix the parsley through.
  9. Taste the pasta for seasoning – add some more salt and add the black pepper.
  10. Stem broccoli: Cook as per packet instructions – normally only 3-4 minutes.
  11. Immediately put in a bath of ice water.
  12. After a while, warm the broccoli up again in the same pot you have cooked them – add a drizzle of olive oil, lemon juice and season with salt and pepper.
  13. To assemble: Place the cooked pasta the bottom of the bowl. Add the stem broccoli and then the chicken breast. To serve, add another drizzle of olive oil and a squeeze of lemon and parmesan shavings.

 

 

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wheat + mushroom + thyme = delizioso risotto

wheat + mushroom + thyme = delizioso risotto

easy vegetarian spring roll recipe, easy vegetarian spring roll, easy vegetarian recipe, vegetaries, maklike vegetariese resep

I love wheat….and I love Italians. I am fascinated by the way Italians eat and the way they cook – it is the simplicity and the flavours, their history and the la famiglia. I grew up with wheat on our table and have always loved the earthy crunchiness of wheat, its healthy and nutritious in so many forms, its cheap and then of course it is also grown just around the corner from us in Malmesbury. What got me thinking about Italians and wheat was a fabulous foodie get-together with #chicksthatchow (see below)* at the Italian restaurant, Zibaldone. It was a spectacular feast of Italian cuisine and the kind of atmosphere that makes a South African like me feel part of the greater La Famiglia…

What stole my heart and took my gastronomic spirit on a wheat journey was the lamb tortellini with creamed pearl barley. Out of my endless curiosity when it comes to food, I had to explore wheat as a risotto ingredient. I went back to Jamie’s basic risotto recipe that I use every time I make risotto and tweaked it somewhat by replacing the risotto rice with wheat and added some martini and mascarpone cheese. It is so delicious and crunchy. It has such a proud and distinctive nutty undertone of flavour and can be enjoyed as a main meal or accompany any beef or lamb dish.

*About #chicksthatchow: we are a group of “taste, tipple and tweet” women who celebrate life, happiness and all things good over a serving of fabulous food and a glass or two of the best pressed grapes whenever or wherever the mood or the menu may take us. #chicksthatchow was founded by the inspiring and enchanting Errieda du Toit, aka @huiskok and now the presiding President of #chicksthatchow.

Divertiti…!

easy vegetarian spring roll recipe, easy vegetarian spring roll, easy vegetarian recipe, vegetaries, maklike vegetariese resep

 

wheat + mushroom + thyme risotto
 
Prep time
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Author:
Serves: 3
Ingredients
  • 1 Cup of wheat – pre-cooked for 25 minutes without salt in the water
  • 1T Olive oil
  • 1 T Butter
  • 1 Medium onion – finely chopped
  • 1 Celery stick – finely chopped
  • 2 Cloves garlic – grated
  • 60ml Martini Bianco
  • 450 ml Stock of your choice
  • 40g Grated parmesan
  • 2 Generous tablespoons of mascarpone cheese
  • For mushrooms
  • 500g Mushrooms – any sort – thinly sliced
  • 2T Olive oil
  • 2T Butter
  • 2T Fresh thyme –leaves picked
  • 2 Cloves garlic – grated
  • Pinch of chilli powder
  • Salt
  • Black pepper
  • Big squeeze of lemon juice
  • 30g Chopped parsley
Instructions
  1. Prepare the mushrooms first: Cook the mushrooms, thyme and garlic in the olive oil and butter in batches in a very hot pan – season each batch with salt and black pepper. Do not let the mushrooms become soggy; they should be a beautiful nutty and brown colour.
  2. When cooked add the chilli powder, a squeeze of lemon juice and the chopped parsley and then set aside.
  3. Melt the butter over medium heat in a pot and add the olive oil.
  4. Add the onion and celery and fry for about 5 minutes till translucent.
  5. Add the garlic and let it fry for another few minutes then add the cooked wheat. Slowly fry the wheat for a minute or two.
  6. Add the Martini – and stir till the martini has evapourated.
  7. Now start adding the stock ladle by ladle – allow each ladle to be absorbed by your ingredients in the pot before you add the next one.
  8. Continue until all stock has been added to the saucepan. Remember… your wheat needs to stay moist and creamy.
  9. Now add the mushrooms – give it a good stir.
  10. Then add the parmesan and mascarpone.
  11. Taste for seasoning – it is not normally necessary to add salt – but I always give it an extra pinch of black pepper.
  12. Serve with beautiful fresh Italian bread and a glass of good red wine.

 

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peas + lettuce + parsley + onions = petits pois a la francaise

peas + lettuce + parsley + onions = petits pois a la francaise

peas + lettuce + parsley + onions=petits pois a la francaise

Lettuce + peas + onions – in French … Petits Pois a la Francaise. Sometime a go I decided to up my French cooking techniques and my friend Pierre (kitchenbabble.com) from Bangkok suggested we start cooking our way through Le Cordon Bleu at Home recipe book. As it then turned out, Saturdays became a specific cooking lesson, with Pierre in Bangkok and myself here in Cape Town, we set out on what was such an intriguing and rewarding international, virtual cooking experience. From other ends of the atlas, we emailed and facebooked our comparative findings.

This dish of lettuce + peas + onions was a lesson in which they paired it with a roast chicken. My culinary dictionary expletives included…it is absolutely delicious!!! As it happened, we did not finish the chicken – as this dish just took centre stage on the table…. My friends tucked into this dish, with bread in hand it was like a peasant dish – or from the look of my friends, their last meal as they soaked up the juices, finishing every little last little pea! You can serve this as a side dish or as a main meal – just bring the bread, good wine..and good friends.

peas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaise

peas + lettuce + parsley + onions = petits pois a la francaise
 
Prep time
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Total time
 
Author:
Serves: 4
Ingredients
  • 1 Small head of lettuce chiffonade * see at bottom of recipe for the chiffonade technique
  • 5 Tablespoons of real butter (margarine is not going to work this time!)
  • 3 Cups of peas ( I used frozen peas, I simply poured hot water over and let it stand for 5 minutes and thereafter drain)
  • 18 Pearl onions pealed
  • 1 Small bunch of parsley ( tie into bouquet with kitchen twine)
  • ⅓ Cup water
  • 11/2 T Sugar
  • 1t Salt
Instructions
  1. Heat the butter in a heavy saucepan over medium heat.
  2. Add the lettuce + peas + onions. Stir gently until the lettuce wilts.
  3. Add the parsley + water + sugar + salt.
  4. Stand back, simmer for +/- 30 minutes, taste for seasoning, then be amazed!
  5. Remove parsley and serve.
  6. * Stack the lettuce leaves one on top of each other and roll them up tight into a cylinder – or something like a rolled lettuce tube. Then cut the cylinder crosswise into thin slices.

 

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