Broc­coli pesto

Australian Women’s Weekly NZ - - CONTENTS -

Parme­san crack­ers MAKES 48 PREP AND COOK TIME 30 MIN­UTES

50g piece parme­san cheese 1 cup (150g) plain flour 1 tea­spoon sea salt flakes 1 tea­spoon fresh rose­mary leaves 50g but­ter ¼ cup (60ml) cream 1 Pre­heat the oven to 200°C (180°C fan-forced); and line an oven tray with bak­ing pa­per. 2 Break the block of parme­san into three or four pieces and place in the bowl of a food pro­ces­sor. Blitz un­til pow­dered. Add the re­main­ing in­gre­di­ents and blitz un­til it comes to­gether in a dough. 3 Place a large piece of bak­ing pa­per on the bench; place dough on top and cover with an­other large piece of bak­ing pa­per. Roll the dough out to about 3mm thick. If the dough is too soft to work with, put it in the fridge for half an hour or un­til it firms up. 4 Prick the dough all over with a fork and use a sharp knife or a pizza wheel to cut the dough into 4cm squares. Lift the squares with an off­set spat­ula or pal­ette knife and place, 1cm apart, onto pre­pared tray. Bake for 12 min­utes or un­til golden. Al­low to cool on the tray for a few min­utes be­fore trans­fer­ring to a wire rack to cool com­pletely. Suit­able to freeze. Not suit­able to mi­crowave.

Broc­coli pesto MAKES 4 CUPS PREP AND COOK TIME 20 MIN­UTES

500g broc­coli (2 small heads), cut into flo­rets 100g piece parme­san cheese 2 cloves gar­lic ⅔ cup (100g) pine nuts, toasted 1 cup basil leaves 1 cup baby spinach leaves 1 tea­spoon sea salt flakes 1 cup (250ml) ex­tra vir­gin olive oil blanched as­para­gus and green beans, radishes, baby car­rots and cu­cum­bers, to serve 1 Rinse broc­coli un­der cold run­ning wa­ter; drain. Place the broc­coli in a mi­crowave-safe con­tainer and cook, cov­ered, on HIGH for 5 min­utes. Re­move, take the lid off and al­low to cool. 2 Break the parme­san up into a few pieces and place in the bowl of the food pro­ces­sor. Blitz un­til it is chopped finely. Add the gar­lic, pine nuts, basil, spinach and salt; blitz again. Scrape down the sides of the bowl and blitz again, pour­ing in the oil in a steady stream as you go. 3 Serve pesto with veg­eta­bles. Not suit­able to freeze. Broc­coli suit­able to mi­crowave.

Parme­san crack­ers and Broc­coli pesto

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