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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Tuesday, August 16, 2016

Homemade Pesto (Basil and Pine Nuts)


My friend in Paris sent me Pine nuts when she saw me posted pesto using almonds as the base nut of the pesto. Since the original pesto uses Pine Nuts, she wanted me to create the real thing. So when I had the chance to get fresh sweet basil leaves, I immediately used it. Pine nuts is quite expensive if found in our grocery stores, so I also recommend the almonds in lieu of this rare one. Almonds in the pesto is dry while pine nuts is much more nutty and blends well. At any rate, the aromatic sweet basil is the base of it all and I loved both ways!

4 cups sweet basil
3-4 cloves garlic
1/2 cup Pine Nuts
Salt and pepper to taste
1/2 cup olive oil and 1/4 cup reserve
1/2 cup grated Parmessan

In a food processor, place the first four ingredients.
Blend well while slowly adding the half cup Olive oil.
Transfer in a glass bottle and Add Parmessan Cheese.
Put the remaining 1/4 cup of Olive oil on top of the mixture.
Best served as as sauce for pasta.
Also serve on top of crackers as appetizer or as condiment to meat, fish and vegetables.














Tuesday, August 9, 2016

Milkfish soup

Milkfish, cleaned and sliced
Water
Tomatoes
Onion
Jackfruit, unripe and sliced
Chiles
Salt and pepper
Camote tops

Boil water, add tomatoes and onions. Bring to boil and add the jackfruit and cook till tender. Add fish and chile and bring to boil again. Season with salt and pepper to taste. Add camote tops and cover. Remove from fire.

Use tamarind, batuan, lemon or kamias to add sourness to the soup.


Friday, August 5, 2016

Fish Ceviche (Kinilaw nga Guno)



Small Fishes
Apple cider Vinegar
Ginger, chopped finely
White Onion, chopped
Chile, sliced or chopped
Salt and pepper

Soak small fishes in vinegar and debone. Discard remaining vinegar.
In a glass bowl, place the deboned fishes, ginger, white onions and chile. Add vinegar up to half part of the mixture.
Season with salt and pepper. Serve chilled.

Optional
Coconut milk, ground peanuts and tomatoes may be added. Use cubed slices of bigger fishes like salmon or tangigue