From the category archives:
Ingredients
For the rocket pesto
4-6 handfuls of fresh rocket, washed and pat dried
2 small handfuls of fresh parsley, washed and pat dried
1 garlic clove, peeled
6 tablespoons extra virgin olive oil
1 teaspoon apple vinegar
a pinch of whole sea salt
a pinch of chilli powder
2-3 handfuls of hazelnuts (and a few more for garnish)
6 sundried tomatoes, soaked in filtered [...]
Posted in: autumn, baking, breakfast and brunch, cooked, pizza, savoury, summer
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Ingredients
For the almond-thyme ‘cheese’ (quantities for 1 cup)
1 cup peeled almonds, soaked in cold water for at least 2 hours (in the fridge)
juice of 1/2 a lemon
a pinch of whole sea salt
1 teaspoon almond butter (from untoasted almonds)
fresh chopped thyme, to taste
For the pizza base
1 cup wholemeal wheat flour
1/2 a cup natural mineral or filtered [...]
Posted in: cooked, pizza, savoury, summer
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Makes 2-4 servings (1 pizza).
Ingredients:
For the almond-basil pesto
1 clove garlic
fresh basil leaves (a good handful)
almonds (a good handful)
6 tablespoons extra virgin olive oil
whole sea salt (to taste)
For the tomatoes
4-5 tomatoes (I used Piccadilly, an italian variety. Any other plum tomato, like San Marzano, would work just fine. And I wouldn’t mind trying with cherry tomatoes)
extra [...]
Posted in: baking, cooked, pizza, savoury, spring, summer
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VERSIONE ITALIANA