Tag Archives: basil

Sundried tomatoes chicken with twice baked feta potato

I love sundried tomatoes. Not the all dried out version. No I have a thing for the half dried tomatoes who bath in oil. I know it probably is not healthy. Its not good for your figure… but it is delicious as hell. So for once I just don’t care. Normally I serve these tomatoes with a little aperitif, but to make it all a little healthier I made them into a lovely marinade.

These lovely marinated chicken breast are very quick to make and taste very Mediterranean.

I served them with twice baked potatoes and some feta. I just love feta and I love potatoes, so why not combine them into this lovely dish!

 INGREDIENTS FOR THE CHICKEN BREASTS

2 chicken breasts
12 half sundried tomatoes
6 leaves of basil
½ onion
1 clove of garlic
350 grams of tomato coulisse
250 mls of olive oil

INGREDIENTS FOR THE TWICE BAKED POTATOES

6 medium potatoes
Olive oil
200 grams of crumbled feta cheese and an extra 50 grams
2 teaspoons of finely chopped rosemary
2 teaspoons of finely chopped thyme
2 teaspoons of finely chopped sage
Salt and pepper

 

For the chicken breasts

Lets start of with the lovely chicken breasts. This is a really fast and easy marinate that you can use for any kind of meat. I just love it with chicken. The tenderness of the chicken goes wonderful with the sweetness of the tomatoes. But enough chit chat start chopping those sundried tomatoes and the basil leaves in rough pieces. When your done, do the some to the onion and the garlic.

Now take a large, deep plate or a large bowl and combine the chopped ingredients. Now add the tomato coulisse and the olive oil. Whisk it all together till everything is nicely combined.

Now take your chicken breasts and here comes the nice part…. Bash them with something heavy till they are nicely thin. Think about your bad day at work, about your husband loosing his socks for the seventh time this week, about your kids who never clean up their toys, about the dog who jumped on your pretty white dress with his dirty pawls. Anyone let the anger flow and just bash those chicken breast!

When the chicken breasts are nice and thin, you just toss them into the marinate, cover it up and place it for at least 2 hours in the fridge.

 Now heat a pan (even more lovely is a grill or a grill pan!) without adding any more oil or butter. Now take the chicken breast out of the marinate and fry them for about 2,5 minutes at each side.

FOR THE TWICE BAKED POTATOES

Preheat the oven at 180 degrees. Now scrub the potatoes and poke some holes in them with a fork. Isn’t this a lovely aggressive diner?

Now place the potatoes hole side up on a baking sheet and drizzle them with 3 tablespoons of olive oil and some sea salt. Now bake them for about 50 minutes in the oven. The potatoes are ready when you can insert a fork easily into the crispy skin of the potato.

Now remove the potatoes from the oven and let them cool for about 10 minutes. Slice the potatoes in halve in length and scoop out that lovely, fluffy flesh into a bowl. Keep the skins on the side.

Now add 200 grams of crumbled feta cheese, the finely chopped herbs and some salt and pepper to the potato flesh. Mix this together into a creamy mixture and fill the potato skins with it. Top this of with the remaining feta cheese, some salt and pepper and return this to the oven for another 15 minutes.

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Festonati with creamy ricotta lemon sauce

Pasta… if there is one thing I love in the world its pasta. I adore a plate of pasta with authentic bolognaise sauce and at night I dream about creamy sauce drizzled with some freshly grated parmesan cheese. If you ever wake me up for anything at night let it be a plate full of delicious pasta.

Unfortunately my dearly beloved husband is just not that into pasta. He barely eats a full plate of it and he complains when I put it on the table more then twice a month. It’s a problem in our marriage… maybe we need counselling…

On the other hand the pasta-hater himself makes the best tomato sauce ever and he does it with love and devotion and all that for little old me.

Sometimes he even brings home special types of pasta, just to surprise me. For valentine I got little red heart pasta one year, the other year I got pasta that looked like… well the crown jewels of a men. With Christmas he bought me little santa shaped pasta and a couple of weeks ago he brought home a bag of festonati pasta.

This pasta is one of the newer pasta shapes and is similar to penne or rigatoni. I must say I like it better then a regular penne. The shape is quit special, they are pretty big and they hold on to the creamy sauce I plunged them in.

One warning though, the festonati are quit big but don’t be deceived, they are all dente much quicker then regular penne! So don’t overcook them!

INGREDIENTS

300 grams of festonati
30 grams of butter
100 grams of ricotta cheese
50 grams of grated parmesan cheese
Juice of one lemon
The zest of one lemon
20 whole basil leaves, roughly chopped
Salt and pepper

Cook the pasta al dente. When you drain the pasta don’t forget to set aside 1 cup of the hot water you boiled the pasta in.

Now melt the butter on medium heat. Squeeze in the juice of the lemon and whisk it together with the melted butter. Turn down the heat. I know this sounds a little weird, but just believe me it will work! Now add the ricotta cheese and let it slowly melt while whisking in the parmesan cheese, the zest of the lemon and the basil leaves. The heat of your pan will make sure that the cheese melts into a creamy sauce. Using two cheeses might make the sauce a little to thick. So check the consistency and add some of the warm water you kept in a cup.

Now add the drained pasta and mingle it all together. You can top it of with some freshly grated cheese and some extra basil leaves if you like.

Pesto Rosso

When a friend told me this week he had eaten something “pre -prepared” he looked at me with scared eyes.
“Yes, so?” I answered and he looked even a little bit more afraid. “But you love to cook and you do it so well. You must be anti pre-prepared stuff?”
I almost rolled on the floor while holding my laugh. Anti pre-prepared? Hallo, who do you think I am? God? Yes, I love to spend my time in supermarkets looking for good quality food. I get happy from using fresh product and yes I love to cook. But that doesn’t mean that I never use something out of a package or carton! I work full time, I have a husband who gets home pretty late and works weekends. I don’t have a housekeeper or a person who does my ironing. So sometimes it has to quick and easy for me.
To test my theory that I am not anti pre-prepared I examined my pantry and my fridge. With the following results:
– Gazpacho from Alvalle. There is nothing, but absolutely nothing that can beat this gazpacho. Even my Spanish friend buys it, cause she cant make it better herself. Over the years I have tried to make fresh or taste other brands, but nothing beats Alvalle!
– Mix for falafel
– Mix for couscous
– A jar of marinated zucchini
– Pastasauce from Bertolli
– A lasagne

Just to say I am not anti pre-prepared.
This week in the supermarket I even places a jar of red pesto in my bags. I had been planning some dishes with red pesto and ready made pesto is quick and easy. Waiting at the counter I studied the ingredients and noticed chiliflakes and cashews. I don’t know about you but I don’t think those two represent the authentic Italian taste I was looking for. So I left the line, place the jar back in his rack and started searching for fresh ingredients for red pesto. And to be quiet honest.. the fresh pesto only took 5 minutes to prepare….

INGREDIENTS

200 grams of half dried tomatoes on olive oil (dredged from the olive oil)
15 grams of fresh basil
2 gloves of marinated garlic (If you cant find these, just use regular garlic)
4 tablespoons of balsamic vinegar
40 grams of pine nuts
75 grams of grated parmesan cheese
6 tablespoons of olive oil

Add the sundried tomatoes, the basil, the garlic, the vinegar, the pine nuts and the cheese together in a bowl. Mix with your standing mixer until you get a smooth paste.
After the mixing spoon in the olive oil so it gets creamy.

Pesto can be kept in the fridge for a month. Just make sure that there is always a tiny bit of olive oil on top of it. This seals it from the air and protects it from any germs.

Italian snitzel with creamy sauce

The sun keeps shining so I keep cooking Mediterranean style! I just cant help myself, when the sun shines I get in vacation mode. Even when I have to get up at 6 in the morning to go to my office, I still have the ‘whoot vacation” feeling in me. After 8 hours of hard work I search refugee in my garden, where I am surrounded by olive trees, lavender and delicious smelling herbs. Instant happiness! And yes, at night I try to keep the feeling. When I cant go to the Mediterranean, the Mediterranean has to come to me!
Yesterday the Mediterranean came to me disguised as a kip snitzel with creamy sauce and fresh basil pasta! A nice glass of fruity white wine and we felt on vacation in one instant!

INGREDIENTS FOR THE KIP SNITZEL

1 chicken filet
200 grams flour
2 eggs
300 grams of bread crumbs
150 grams of parmesan cheese
1 tablespoon of dried basil
1 teaspoon salt
1 teaspoon pepper

INGREDIENTS FOR THE CREAMY TOMATO SAUCE

olive oil
1 onion, finely chopped
2 garlic cloves finely chopped
1 can of peeled tomato cubes
1 tablespoon of rose wine (or any other wine you find in your kitchen and you feel like drinking!)
1 teaspoon of sugar
1 teaspoon balsamic vinegar
fresh chopped basil according to taste
fresh chopped oregano according to taste
1 tablespoon of mascarpone
1,5 teaspoon pesto rosso (Recipe will follow later)
salt and pepper

FOR THE CREAMY TOMATO SAUCE

Heat the olive oil over medium heat, then add the onions and the garlic. Let them simmer till the caramelize a little bit.
Now add the tomato cubes, the balsamic vinegar, the wine and the sugar and let this simmer for about 10 minutes.
After 10 minutes add the freshly chopped herbs and season with pepper and salt. Now let it again simmer for about 10 minutes.

Take the sauce of the heat and stir in the mascarpone and the pesto rosso.

FOR THE CHICKEN SNITZEL

Place 3 bowls in one line next to each other. In the first bowl you place the flour. In the second bowl you place the eggs, loosely whisked. And in the last bowl you mix the bread crumbs with the cheese and the dried herbs.

Now take the chicken filet and slice it into thin slices. I used a filet knife for this. Out of one filet I got 6 snitzels. Place the slices under some foil and bang them with a meat hammer. (If you, like me, don’t own a meat hammer you can just bash it with a bottle of wine!)
Heat some olive oil in a pan and let it warm trough. Now dredge the chicken in the flour. Make sure the chicken is totally covered in flour. Shake of any excess flour. Then dip the chicken in the beaten eggs before covering the slices with the breading.
Place the snitzels in the searing hot oil and bake them until golden and crisp. This should not take long, since the chicken is very thin. Mine only took 2 minutes to cook.

Serve this with your favourite pasta. I choose to use basil pasta, which has a lovely taste!

Minestrone

Ah Italy, my heart still makes a little jump when I think about the time I spend in the kitchen of my Italian mama.
About 3 weeks ago I told a good friend about my exchange program that made me live in the wonderful town of Padua for a while. I told him all about the relaxed atmosphere that was so normal there. We only had to attend school for 3 hours a day. So the rest of my days I spend with my best friend in museums, in parks, eating to much kinderchocolat, tasting all the different flavours of ice cream at the parlours and testing every cafe in town for the best cappuccino. The nights I spend with my Italian mama in the kitchen learning all about the multiple uses of fennel. When I close my eyes I can still taste the wonderful sandwiches she made me with tuna, mozzarella and fennel. By nine o’clock my Italian dad would bring out his Harley and drive me once again to the ice-cream parlour where we indulged ourselves in Ferrero rocher Ice cream.
Is it the sun? Or the lovely warmth of the first spring days on my arms? Or just the fact I talked about it with a friend? But my heart aces for those wonderful days of my youth. I might not have realised how wonderful it was at the time. Carefree… our biggest worry was getting the name of that beautiful butcher boy that sold wonderful spicy sausages in the marketplace. I remember us visiting Verona and the balcony of Juliet. It is said that when you hold her breast and you make a wish it definitely will come true. It did for me. I wished that my husband would finally notice that I excised and ask me out. As you all know he did. 🙂 But I also remember me surrounded by my wonderful group of friends having pasta and wine on a little terrace in the sun. To calm my acing hart down I made this wonderful Minestrone soup. A little bit of Italy right at home!

INGREDIENTS:1 red onion, diced
2 cloves of garlic, diced
1 piece of ginger, diced
2 stacks of celery, diced
3 carrots, sliced in rounds
100 grams peas
2 potatoes, diced
1 can of canolli beans, drained and washed
1 can of cherry tomatoes (If you cant find these wonderful canned tomatoes, you can use regular tomatoes)
1 litre of chicken stock
1 tablespoon of tomato puree
200 ml red wine
1 teaspoon of fennel seeds
1 tablespoon of Italian herb mix
1 teaspoon of dried basil
1 stack of rosemary
1 stack of thyme
2 fresh bay leaves (If you don’t have them in your garden like me, the dried version will do.)
1 teaspoon of cumin powder
30 grams of grated parmesan cheese
1 cup of pasta
olive oil
pepper and salt
Heat the olive oil in a large pot and add the onion, celery, ginger and garlic. Let it simmer until the onion becomes slightly translucent.
Now add the carrots and the potatoes and simmer these for a while.
Sprinkle in the fennel seeds, the Italian herb mix, the dried basil, the cumin powder, the rosemary, the thyme, the bay leaves, salt and pepper.
Poor over the red wine and bring this to the boil.
When the wine has evaporated a bit add the can of cherry tomatoes, the stock and the parmesan cheese.
Stir it all in and bring it back to the boil on a high heat.
Now add the beans, the peas and the tomato puree and let it all simmer on low heat for about 30 minutes.

After 30 minutes you add the pasta and you let it boil for another 10 minutes.

I served the fragrant and delicious soup with a simple slice of ciabatta with some fresh garlic butter.