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Quick Basil and Pecorino Pesto

BW2C06_Basil-Pesto_s4x3.jpg.rend.sni12col.landscape

Quick Basil Pesto
Makes 2 cups

1 bunch of fresh Basil, washed and patted dry

3 garlic cloves, peeled and chopped

3/4 cup olive oil

1 cup Pecorino cheese (or Grana Padano), grated

A handful of pine nuts

Sea Salt and freshly ground black pepper to taste

 

Directions

Combine the basil, garlic and pine nuts in a food processor and blend coarsely. Add the olive oil in a slow steady stream while the motor is running.

While the motor is switched off, add the cheese, salt and pepper to taste. Process briefly, then pour out into a small bowl and cover until ready to use.

 

medium-6008-2888-rockbuns

What’s for tea?

What's for tea?

Rock Cakes as requested by my heavily pregnant sister Amaka. She’s been craving these so she inspired me to whip up a batch and boy it was good.

Ingredients
226g self-raising flour
113g demerara sugar plus some for sprinkling
113g butter
113g dried mixed fruit and nuts (currants, nuts, sultanas, peel etc.)
1 egg
a splash of milk
1/2 tsp ground mixed spice
1/2 tsp cinnamon (I am a sucker for nuts in baked treats and the kids love it too)
2 tsps of Nutmeg (Go easy on this if you don’t like nutmeg, opt for 1 tsp instead)
1 teaspoon of Cloves (Or half if you prefer)

Method
Put oven on to Gas Mark 6/200C and grease a large baking tray.
Sieve flour into bowl (or buy no sieve flour!).
Add butter and rub with fingertips until it looks like fine bread crumbs.
Stir in sugar and fruit if using, then add an egg and stir in till it becomes a sticky dough.
Add a splash of milk at a time
Place the mixture in generous lumps on a baking tray and then sprinkle with sugar.
Bake till its golden brown or a skewer comes out clean

Serve with jam or clotted cream(or both if you prefer) and a nice cup of tea

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