The one with the brussels sprouts pesto

As most kids, I used to dislike brussels sprouts when I was young. Fortunately for me, my mom also didn't like these miniature cabbages, so I didn't have to eat them very often. A couple of years ago, I discoved that they can actually taste pretty good! They are quite the healthy guys, containing vitamin A, vitamin C, folic acid and dietary fibre. Also, they contain sinigrin, which is believed to protect against colon cancer.

What you'll need (dinner for 4)

• 350 grams of brussel sprouts
• 2 (small) cloves of garlic
• 6 tablespoons of roasted pinenuts
• lots of extra virgin olive oil (around 1/4 cup)
• pasta for four
• salt and pepper, to taste
• 60 grams of grated parmesan cheese for the pesto, plus extra for the pasta.

 

Wash the brussels sprouts, remove the bottoms, the outside leaves and slice in half. Bring a large pan of salted water to a boil, add the sprouts and cook them for 3 minutes. Take them out of the pan, into a colander and let them cool down. If you're in a hurry, you can rinse them with cold water.

Prepare the pasta, as said on the packaging. While the pasta is cooking, Toss together the brussels sprouts, garlic, the pine nuts, and grated cheese in a blender, and mix until it's smooth. Add salt and pepper to taste.

Add the pesto to the pasta and serve with extra cheese on top.

 

More recipes can be found over here

The one with the pasta salad

When the weather gets warmer, I like making pasta salads. I don't know if this salad belongs in the 'cooking section', because all you need to do is tossing some chopped up ingredients together. It's as easy to make, as it is delicious (in my opinion).

What you'll need (serves 4):

• pasta for four, I choose this kind, because I liked the packaging :-)
• half a jar of chopped up black olives
• a big hand full of roasted pine nuts
• half a jar of feta cheese
• half a jar of grilled red bell pepper, in small pieces
• a big bowl of arugula
• salt, pepper 
• 3 spoons of olive oil

What you'll need to do:
Basically, all you need to do is to cook the pasta and let it cool down a bit before adding all ingredients. This pasta can also be eaten cold, so it's perfect to take on a picnic.

The one with all the food

Last saturday was all about food: recipe-searching, food-shopping and cooking (and eating ofcourse). I was invited for diner with friends. My task was the main course. I decided to try out a new pasta dish with spinach pesto and shrimp. My friend made a semifreddo with pomegranate for dessert.

our starter, can't go wrong with cheese

ingredients waiting to be turned into pesto

this photo doesn't do the dish any justice. Luckily, it tasted better than it looked

Semifreddo with pomegranate

Done