Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “basil”

French Style Potato & Green Bean Salad

This sensational salad is an ideal light lunch or supper on its own or can be served as a side dish with a steak or salmon.  The flavours just burst out and it’s a lovely way to use up veggies at the end of the week…  Feel free to change ingredients – sweet potato can be used as well as zucchini or spinach…

Don’t be afraid to use anchovies – they are essential in the dressing as they add a fabulous tang to the whole salad…  The fresh herbs are so fresh and bright – this is a seriously good salad!

French Style Green Bean & Potato Salad

Ingredients:

6-8 baby potatoes

Salt and pepper

1 clove of garlic grated

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

4 tablespoons white wine vinegar

⅓ cup extra virgin olive oil

250 grams Green beans

4 large eggs

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

Handful of rocket leaves, optional

Method:

Bring a large pot of well-salted water to a boil

Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer

Remove and let cool slightly then slice in half – you can use larger potatoes and cut into thick slices

Top and tail the beans

Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.

Cook the eggs in a medium pot of water for about 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk.

Cool the eggs immediately in ice water, then crack and peel

Cut each egg in half and season lightly with salt and pepper.

In the meantime stir together the garlic, anchovy, capers, mustard and vinegar

Slowly whisk in the olive oil

Season to taste with salt and pepper

Whisk again before using if the dressing separates

Gently combine the beans and potatoes, using hands to toss, and pile onto a platter

Sprinkle with chives, parsley and basil and arrange the eggs over the top

Garnish with anchovy fillets and rocket leaves if desired.

Bon Appetit!  🙂

Linguine with Smoked Chicken, Zucchini, Mushrooms & Pesto

Already cooked in a little vacuum sealed packet smoked chicken is a terrific food to keep in the fridge – we put it on pizza, toss it through pasta and add it to creamy risotto.

This recipe is a lovely combination of flavours and only takes minutes to make.  Vegetarians can omit the chicken and add more mushrooms & zucchini.

The amounts below will feed 4 people…   Enjoy!

Linguine with Smoked Chicke Zucchini and Mushroom

Ingredients:

400g dried linguine pasta

Olive oil

1 smoked chicken breast fillet, thinly sliced

2 zucchini, trimmed, thinly sliced diagonally

2 garlic cloves, crushed

½ cup mushrooms finely sliced

3 generous tablespoons bought basil pesto

½ cup fresh basil leaves, coarsely torn

Good handful of coarsely grated parmesan

Method:

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.

Drain and return to the pan.

Meanwhile, heat a large non-stick frying pan over medium-high heat.

Gently heat the olive oil and add the zucchini and garlic, and cook, stirring occasionally, until the zucchini is tender.

Add the mushrooms and cook for a further few minutes

Add the chicken and cook for a couple of minutes to heat through.

Add the pesto and basil leaves to the chicken, zucchini and mushroom mixture and combine gently

Add the drained pasta and toss to combine all ingredients

Serve piping hot and top with the parmesan to serve

 

Bon Appetit!  🙂

Cannellini Bean, Spinach & Tomato Salad

Spring is upon us in Melbourne and our thoughts start to turn towards lighter meals and the lovely salads we savour in the warmer months.

This one is fantastic – it only takes minutes to make and can be embellished by whatever you have at hand.  I was hanging on the pantry door wondering what to make and came across a tin of Cannellini beans…  I also stumbled  across some chilli infused olive oil and added a tablespoon for a little kick…  A search through the fridge and voila – we had a delicious warm salad in seconds…

Cannellini bean & Spinach Salad

 

Ingredients:

1 tablespoons chilli infused good olive oil

1 large clove of garlic grated

8 baby Roma or cherry tomatoes

1 tin of drained cannellini beans (keep the liquid)

Good handful of fresh baby spinach

1 tablespoon finely shredded Basil

1 teaspoon white wine vinegar (to taste – add more if you like a sharper tang)

Salt & Pepper to taste

2 tablespoons crumbled Persian feta cheese

 

Method:

Gently fry the garlic in the chilli oil

Throw in the cherry tomatoes whole and gently roll around for a few minutes until a bit softened

Add the drained cannellini beans and gently heat through

Throw in the spinach and basil and gently mix until the greens are wilted

Add the vinegar

If necessary add some additional olive oil or liquid from the beans if it seems a bit dry – you want an oozy thick mixture

Season to taste

Serve with crumbled Persian feta on top

 

Bon Appetit!  🙂

Garlic Prawn Pasta with Chilli & Basil

There is nothing as delicious as Garlic Prawns.  Add these to pasta and you have heaven in a bowl.

This recipe is so quick and easy especially if, like me, you keep a large bag of green prawn cutlets in the freezer.  I leave them out for an hour or two to defrost or run under cold water – they are so so handy to use and help to create many different dishes…

Ingredients Garlic Prawn and Basil pasta

This dish can be whipped up in the time it takes to boil up the pasta.  I have everything chopped and ready to toss in when the pasta is draining.  For extra heat you can leave in the seeds of the chilli if desired…

The freshness of the basil and the sweetness of the baby tomatoes make this a beautifully fragrant pasta and I will make it again and again…  The quantities below make enough for two bowls…

Garlic Prawn Chilli and Basil Pasta

Ingredients:

Spaghetti or linguine

Extra Virgin Olive Oil

12 green prawn cutlets

1 long red chilli deseeded and chopped

2 large garlic cloves grated

6 baby Roma tomatoes finely chopped

4 spring onions finely sliced

½ cup shredded Basil

Salt & black pepper to taste

Method:

Cook the pasta in a large saucepan of salted boiling water until al dente

In the meantime heat a generous lug of good olive oil in a large frying pan over medium heat.

Add the prawns and cook, stirring occasionally, for a few minutes or until prawns change colour.

Add the chilli and garlic and cook, stirring, for 1 minute or until aromatic.

Add the pasta, tomato, green shallot and basil to the prawns and gently toss until well combined and heated through.

Drizzle with the remaining oil and gently toss until well combined.

Season with salt and black pepper to taste

Bon Appetit!  🙂

 

Perfect Pesto Pasta

I love the fresh taste of Basil – it’s one of my favourite herbs.  Whenever I find a lovely fresh bunch I make pesto – it’s so easy and only takes minutes in the Ninja or food processor.

IMG_3822

I assemble everything I need and put it all in the Ninja – it whizzes it up in a few minutes…  The result is a beautiful, vibrant, fresh pesto.  You can also play around with the flavours and add chilli or vinegar or lemon juice – it’s up to you…

IMG_3824This can now be used as a dip with vegetable crudites and it’s delicious smeared over grilled meats or seafood.

The best use for pesto of course, is with pasta.  We love this quick and easy pasta dish – so tasty and simple…  We use spaghetti but it is also lovely with penne or a filled pasta like vegetarian ravioli or tortellini…

IMG_3825Ingredients:

1 bunch fresh basil, leaves picked

1 clove of garlic

1 handful of lightly toasted pine nuts

1 handful of freshly grated parmesan cheese

olive oil

sea salt

Method:

Place basil, pine nuts, a pinch of sea salt and garlic in a food processor and pulse for a few seconds

Add parmesan cheese and drizzle in olive oil to soften the mix

Pulse until smooth adding more oil if required to reach a creamy consistency

Taste and adjust seasoning if necessary

In the meantime cook your favourite pasta until al dente

Drain lightly leaving a little pasta water in the pan

Throw in the fresh pesto and toss until mixed though and piping hot – the pasta water will help emulsify the sauce

Serve topped with a little additional grated parmesan cheese

This will make about 4 serves

Bon Appetit!  🙂

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