The weekend is here and you have no idea about what you’re going to prepare for your loved ones. Don’t you worry! Follow our recipes’ instructions and your weekend will be a success.
Your husband is in a “no meat period”? Fruits and vegetables don’t have to be boring when you have the very best vegetarian recipes. Try this great recipe for Cheesy Garlic Bread!
Cheesy Garlic Bread
for 4 servings
- ½ stick butter, softened
- ⅓ cup fresh parsley, finely chopped (15 g)
- ⅓ cup green onions, sliced (50 g)
- ⅓ cup fresh oregano, minced (15 g)
- 5 cloves garlic, minced
- ½ cup shredded cheddar cheese (50 g)
- ½ cup fresh mozzarella cheese, chopped (60 g)
- ½ cup shredded parmesan cheese (50 g)
- 1 baguette, 8-inch (20-cm) piece
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the butter, herbs, garlic, and cheese and mix until smooth.
- Slice the baguette in half lengthwise, then spread the butter mixture to your liking evenly on the cut sides of the baguette (any leftover mix can be frozen for up to 1 month).
- Place the baguette on the prepared baking sheet and bake for 15 minutes, until the cheese is bubbly and starting to brown on the edges.
- Slice, cool, and serve!
One-Tray Pesto Pasta
for 4 servings
- 2 cups pasta, cooked al dente (200 g)
- 1 cup cherry tomato, halved (200 g)
- ¾ cup pesto (190 g)
- 1 teaspoon salt
- 1 teaspoon pepper
- parmesan cheese, optional
- Preheat oven to 400ºF (200ºC).
- Take two sheets of aluminum foil (about 12×12-inch, 30×30 cm) and stack them on top of each other.
- Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
- Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
- Add all of the ingredients to one of the foil boats, then stir.
- Bake for 12 minutes.
- Allow to cool for 10 minutes.
- Eat or pack into tupperware and refrigerate 3-5 days.
Properly done old-school egg salads like this are out of this world – delicious!
- 4 quality anchovies in oil
- ½ a lemon
- ½ a bunch of fresh flat-leaf parsley
- ½ a bunch of fresh chives
- 1 dried red chilli
- 4 large free-range eggs
- 2 round lettuces
- 1 red chicory
- 1 white chicory
- 1 x 20 g punnet cress
- SALAD CREAM
- ½ a clove of garlic
- 2 teaspoons Dijon mustard
- 2 tablespoons cider vinegar
- 6 tablespoons rapeseed oil
- 3 tablespoons buttermilk
- Halve the anchovies lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice.
- Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl.
- In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Season to taste and set aside.
- Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Set aside.
- Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside.
- Pick the inner leaves of the round lettuces. Finely slice the chicory bases, and separate the leaves. Arrange on a serving platter.
- Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top.
- Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too. Serve with the salad cream on the side – so simple, so delicious.