Search
Twitter
Subscribe to our newsletter



Entries in Pesto (5)

Monday
Dec052011

Summer Entertaining Mediterranean Style

Summer is the best time of the year for entertaining friends and family. These casual affairs should be as stress-free as possible for the host. Small, easy to make appetizers are the best bet for this kind of gathering. Many cultures of the Mediterranean region enjoy small plates of food, good wine, and great conversation almost daily. This is very true of the Mediterranean lifestyles of Greece, Italy, and France. Generally, this diet and lifestyle focus on traditional foods that are found in the region. These include olive oil, tomatoes, capers, many different cheeses, fresh fish, a variety of vegetables, olives, whole grains, red wine, and fruit. When combined, most dishes are low in unhealthy fats and can even help people lose weight.

A great Mediterranean spread that is easy to make and versatile is basil pesto. If you are tight on time and want a great product, try Mediterranean Delicacies Basil Pesto Mayo. This basil pesto mayo is the perfect staple of any Mediterranean lifestyle dish you choose. A simple crostini recipe is to take a nice crusty French baguette, either home made or store bought, slice it into one-inch pieces, and spread some Mediterranean Delicacies Basil Pesto on each slice. Then grate fresh Parmesan cheese over each slice and top with an oil-soaked sun-dried tomato and large basil leaf.

Another delicious recipe with the basil pesto mayo is for bite-size sandwiches. Take two slices of whole grain bread, spread Mediterranean Delicacies Basil Pesto Mayo on each slice. Crumble Mediterranean Delicacies feta cheese over each slice. Arrange tomato slices, red onion slices and cucumber slices on one piece of bread. Place the slices together to create a sandwich, and cut into quarters. These cute little sandwiches are much like a Greek salad.

There are many other tasty recipes you can make with basil pesto mayo. Make your summer get-togethers fun and simple the Mediterranean way. Bon appetit!

Tuesday
Sep202011

Basil Pesto Mayo Savoury Scones

Nothing is more quintessentially Mediterranean than the refreshing, spicy kick of basil pesto. This enticing mix combines fresh basil, parmesan cheese, garlic and often pine nuts, oregano and parsley. The treasured blend adds pep to pasta and pizza, an herbal dimension to meats and seafood, and depth to other Mediterranean delicacies. Now, with Basil Pesto Mayo, you can add the bold flavors of the Mediterranean to your favorite menus in a snap.

Try adding a dollop of Basil Pesto Mayo to fresh salmon steaks during the last five minutes of baking for a succulent treat. Basil Pesto Mayo also works great as a binder for crab cakes. Spread it on your favorite wrap to upgrade a quick snack to a gourmet delicacy. Or, have the most loved dish at the picnic by adding Basil Pesto Mayo to your deviled eggs, or mix it into a pasta salad along with grape tomatoes, black olives and fresh mozzarella. Basil Pesto Mayonnaise is also great in baked goods as the secret ingredient no one would ever guess. Taste for yourself with these addictive Mediterranean scones.

This unconventional twist on a Southern dinner table staple adds the zesty flavours of the Mediterranean diet to a rich, tender scone. Mayonnaise subs in for the eggs and shortening typically found in similar tea-time treats – cutting out some fat with delightfully fluffy results! The bold flavor and colour of the herbs add something extra special to these scones. Try baking up a quick batch to serve with simple broiled fish or lemon-marinated chicken breasts and a Greek salad.

Ingredients: (Makes about 10 scones)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
6 tablespoons Basil Pesto Mayo
1/2 cup parmesan cheese

Preheat the oven to 200 degrees celcius.

  • In a mixing bowl combine flour, baking powder and salt.
  • In another bowl stir together milk, Basil Pesto Mayo and cheese.
  • Pour the wet ingredients into the dry ingredients and stir until just moistened. For optimum fluffiness, don't stir too much!
  • Drop the batter by heaping spoonfuls onto a lightly greased baking sheet and bake for 12 minutes or until the tops are lightly golden.

Rest for a few minutes out the oven and enjoy, fresh as you like. Basil Pesto Mayo Scones are irresistibly moist and tasty! Once you and your family have tried them you might just regret not having doubled the batch.

 

Friday
Aug122011

Spaghetti Bolognese with Basil Pesto

Mediterranean dishes are often considered old favorites for many home cooks and professional chefs. There are few things better than a hearty meal with delectable sauces and mouthwatering pastas at a family gathering. Basil pesto makes a great alternative to the traditional marinara sauce if you are searching for ways to recreate old-fashioned Mediterranean dishes. If your family enjoys the simple but exquisite cuisine well-known in the Mediterranean lifestyle, this Spaghetti Bolognese with Basil Pesto may delight everyone at the table.

Ingredients:
1 large package of wide wheat spaghetti noodles
2 ½ cups of basil pesto
1 pound of ground beef or ground lamb
1 cup of beef or lamb broth
½ cup of cream
¼ cup of dry white wine
¼ cup of diced carrots
¼ cup of diced zucchini
¼ cup of diced red onions
¼ cup of diced celery
¼ teaspoon of sea salt
½ teaspoon of cracked black pepper
2 bay leaves
¼ cup of finely-diced garlic
Pinch of brown sugar
¼ cup of olive oil

Directions:
Pour the olive oil into a large sauce pan and let it simmer on medium high for two minutes until hot. Add onions, carrots, celery, zucchini, and garlic. Cook for three minutes and add beef or lamb, turn heat to medium and simmer until the meat is browned (approximately five minutes).

Once the meat has started to brown, add the broth, bay leaves, sea salt, pepper, basil pesto, and white wine. Let this mixture cook with the vegetables and meat for two hours on low heat. Traditional Mediterranean sauces such as this will sometimes cook on low heat for up to four hours to allow the flavors to blend in a very rich way. This is an option if you have the majority of the afternoon to let it simmer before supper. Otherwise, two hours will work well for this sauce/meat combination. If you are running short on time, you can adjust the heat slightly higher and let it simmer for an hour and a half.

Once the sauce has simmered for two hours or the time frame you have chosen, slowly stir in the cream and allow simmering for fifteen more minutes. Remove the bay leaves once you have added the cream. During the last fifteen minutes of cooking the sauce, boil a large pot of water, sprinkle in salt and a teaspoon of olive oil. Once the water is boiling, add your pasta and let it cook for 7-10 minutes until pasta is al dente.

Drain the noodles and generously ladle your basil pesto Bolognese sauce over the pasta. Your guests will find the dish delightful and mouthwatering. Serve with a side of warm, crusty garlic bread topped with olive oil and garlic. You can also toss basil pesto and lemon over a garden salad as a nice compliment to this hearty meal.

Explore our products that can make this dish more extraordinary:

Wednesday
Jan262011

Ricotta Cheese & Pesto Patè

250 g Ricotta Cheese
125 g Mediterranean Delicacies Basil Pesto *
50 g Mediterranean Delicacies Pine Nuts - lightly roasted.

Mash ricotta cheese and pesto together using a fork.
Put mixture into a suitable serving bowl and sprinkle pine nuts on top.
Decorate with fresh basil leaves and serve with bagel chips (see recipe below).

*As an alternative, use Sundried Tomato Pesto.

Wednesday
Jan262011

Tomato, Parmesan, Olive and Anchovy Quiche

15 g Mediterranean Delicacies Cold Pressed Olive Oil
1 onion, finely chopped
2 x 800g cans imported tomatoes
2 tablespoons Mediterranean Delicacies Basil Pesto
1 teaspoon sugar
2 sheets ready rolled shortcrust pastry
2 teaspoons chopped Mediterranean Delicacies Anchovy Fillets
2 tablespoons Delecto grated Parmesan Type Cheese
3 eggs, lightly beaten
Heat oil in frying pan.
Fry onion until golden brown.
Drain tomatoes, chop into a pulp, drain excess liquid, set aside.
Add the basil pesto and sugar to the onion, and cook for 30 seconds, stirring.
Add tomatoes, reduce heat, and simmer for about 30 minutes, or until dark and quite dry. Allow cooling.
Preheat oven to 180 ° C and grease 2 x 20cm quiche pan.
Line each tin with a sheet of pastry and sparsely prick bottom with a fork.
Line with baking paper, fill with baking beads or dry beans, and blind bake for 10 minutes.
Remove baking paper and beads.
Bake for a further 10 minutes until base is dry.
Stir anchovies, Parmesan and eggs through the tomato filling.
Spoon into pastry cases and level surfaces.
Bake for 30 minutes until set

15 g Mediterranean Delicacies Cold Pressed Olive Oil1 onion, finely chopped2 x 800g cans imported tomatoes2 tablespoons Mediterranean Delicacies Basil Pesto1 teaspoon sugar2 sheets ready rolled shortcrust pastry2 teaspoons chopped Mediterranean Delicacies Anchovy Fillets2 tablespoons Delecto grated Parmesan Type Cheese3 eggs, lightly beaten
Heat oil in frying pan.Fry onion until golden brown.Drain tomatoes, chop into a pulp, drain excess liquid, set aside.Add the basil pesto and sugar to the onion, and cook for 30 seconds, stirring.Add tomatoes, reduce heat, and simmer for about 30 minutes, or until dark and quite dry. Allow cooling.Preheat oven to 180 ° C and grease 2 x 20cm quiche pan.Line each tin with a sheet of pastry and sparsely prick bottom with a fork.Line with baking paper, fill with baking beads or dry beans, and blind bake for 10 minutes.Remove baking paper and beads.Bake for a further 10 minutes until base is dry.Stir anchovies, Parmesan and eggs through the tomato filling.Spoon into pastry cases and level surfaces.
Bake for 30 minutes until set