Eggplant Pizzettes

Yes it’s actually a thing I googled it!  Really just meaning mini pizzas with eggplant as the base which can be eaten as a appetiser, snack or with antipasto.

With my influx of basil pesto in the house and the family eggplant delivery I received from my sister-in-law the other day I was eager to use them both. I was making a traditional eggplant parmigiana for dinner and had some eggplant left over so I decided to bake some extra thick cut slices with a drizzle of olive oil and sprinkle of oregano in the oven for 15-20mins until was just cooked through without being mushy.

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Homemade Basil Pesto 

Do you like to grow your own herbs?

It does feel like it takes a while to kick off after being planted. The anticipation gets overwhelming you water, then wait, check the progress everyday you watch the tedious amounts the plant is producing and ask yourself is it all worth the bother. Then all of a sudden it’s out of control with more herbs than you can possibly use in a salad or cooking. Sound familiar?

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Sundays Are For Brunching

Lazy Sundays are the best and if you don’t have children not waking up to an alarm equals heaven…Unfortunately for me I have three monsters who still wake up at the crack of dawn and are unbeknown to the word quiet so we are still up early as usual.

On Sundays we like to enjoy breakfast together something a little more special than the weekday oats and toast. Scrambled eggs are a crowd pleaser for the whole family, easy to whip and by adding a healthy kale pesto, sourdough toast with some watercress or fetta and a hot espresso we still feel like we are brunching at the local hipster cafe, difference is there is no crowds, no exuberant bill and we can still be in our pjs. Winning!!

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Kale & Basil Pesto

Ingredients

1 cup firmly packed kale leaves stalks removed

1 garlic clove

1/4 cup pinenuts

1/3 cup basil leaves

1/3 cup grated parmesan

Juice of 1/2 lemon

3tbs olive oil

salt and pepper

Directions

  1. Place kale, garlic, pinenuts, basil, parmesan and lemon juice in a food processor and blitz till smooth
  2. Add olive oil while pulsing till well combined
  3. Season with salt and pepper
  4. Place in a sterilisered airtight jar and keep in the fridge.

Pesto is also great as a dip or through pasta.