Zucchini-courgette, olives and nuts pesto.

A variation of pesto sauce. Another delicious dip to spread on a slice of toasted bread. Here in Netherland they get crazy about pesto in every flavour.
Yummmmm!Immagine
Zucchini-courgette and olives pesto
Ingredients:
one medium-big courgette
a dozen of black olives (italian or turkish ones are better)
a handful of mixed nuts (pinenuts, pumpkin’s seeds, nuts and almonds)
some leaves of fresh basil
one clove of garlic (by taste)
olive oil

Proceeding:
Wash the courgette and chop it in dices.
Put the chopped courgette in a bowl with nuts, olives and garlic and mix with a blender.
Add washed and accurately dried basil leaves and mix again.
As you get a uniform sause, put in a jar and store in fridge covered with olive oil.
Enjoy on a slice of bread and remember not to melt pesto in the jar!

Con questa ricetta, partecipo al contest di IPasticcidiLuna sponsorizzato da Fotoregali, per la categoria Salato.
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Raw carrot dessert with dried fruits and spices.

Finally our oven is arrived and we are able to cook in our house… so I can make coooookies!;)
We had a lot of carrots in the fridge in the meantime and I prepared those raw desserts adding dried fruits and spices, they are strange but nice! Try them with apple-mousse on one side and you’ll probably want another one!

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Raw carrot desserts with dried fruits
Ingredients: (x6 pieces)
1 very big carrot (winter-wortel)
1 handful of raisins
1 handful of dried bananas
1 handful of dried dates
1 tablespoon of cinnamon
1/2 tablespoon of gember
2 tablespoons of honey

apple-mousse, biscuits

Proceeding:
Peel and wash the carrot, grind it with a blender.
Add all the ingredients in the bowl and blend all togheter untill everything has been incorporated.
Put the dough in muffins-mould and let it rest in the fridge for at least 3 hours.
Take out of the fridge half an hour before eating.
Serve with apple mousse and biscuits.

Partecipo a:
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Raw carrot spice spread.

House-moving. Working. Settling. Hard times, baby!
And moreover, we haven’t got any cooker and any oven in our new house.
I’m craving for a oven! I’m craving for preparing my delicious cakes and biscuits on my own!

So, my dear followers, we have to manage eating without cooking in some ways and I seized the opportunity to try raw eating.
I prepared this raw spread with carrots, celery and other tasty ingredients… Well, this is so healthy and good tasting! Have a try! Also, is so delightfully orange! And you probably know that orange is the Nederlandse national color 😉 Just preparing for Koninginnendag!

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Raw carrot spiced spread
Ingredients: (x 1 large pot)
1 big carrot (winterwortel in Holland)
2 ribs of celery
3 tablespoons of poppy seeds
1 tablespoon of sesame seeds
1 tablespoon of “Zaanse” mostard
3 vinegar and spices flavoured onions (Amsterdamse uien)

Proceeding:
Wash and peel the carrot and chop it. Do the same process with the celery ribs.
Put all the ingredients in a bowl and mix them, I used my new food processor and it worked so well!
Add more mostard if you want to adjust the consistence of the spread.
Put in a pot and keep in fridge.

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