Red Pesto with Spaghetti

When me and Richard met he didn't like sundried tomatoes, at all. I have never actually been one myself to be honest even though I have grown up with it. One of mom and dad's favourite dish during the summer was grilled chicken breast stuffed with sundried tomatoes, blue cheese and black pepper sauce served with fettuchini. Wow, had completely forgotten about that dish until just now, note to self: make that dish this summer. 
I don't know what it is but I love pesto, love making pesto and love eating it. I've learned how to make a herb pesto but never done a sundried tomato pesto so I thought it was time to make one. Of cource, with pesto comes pasta, a match made in heaven, add parmesan and you have the three muskateers.
2 cloves garlic, chopped
3 tbsp olive oil
300 g sundried tomatoes, chopped
2 tbsp parsley, chopped
1 tsp salt
1 tsp pepper
400 g chicken, diced
150 g sundried tomatoes, sliced
1 tbsp parsley, chopped
2 tsp chili flakes
3 cloves garlic, finely chopped
olive oil
How to:
  1. Mix all the ingredients in a food processor and mix until it becomes a paste. Easy peasy.
  1. Cut the chicken into strips and start frying in a cooking pan with some olive olil.
  2. While the chicken is cooking bring a pot of water with some salt to a boil and  cook pasta according to instructions.
  3. When the chicken is almost cooked, add the garlic and fry for about a minute. Then add in the rest of the ingredients and fry for another minute or two then turn of the heat.
  4. Mix the pasta with pesto and serve with the chicken and preferably a glass of white wine. Yum.

Coconut Chocolate Mousse

Yup. You read right. Coconut and chocolate is a match made in heaven - in my world at least, like chocolate and chili, chocolate and mint, chocolate and cream. I think what I'm trying to say is that chocolate is good with everything. It's not that long ago that I learned you can actually whip coconut milk, whaaat? Where has that been all my life?! Well, it took me a while to get that it won't get as fluffy as regular cream when you whip it, but as soon as I added the dry ingredients the consistency changed and became firmer. In conclusion, whip the coconut milk until you see soft peaks, then it's ready. When I had my soft peaks I busted my butt for another 10 minutes to get it fluffier, a good work out for your arm, but very frustrating when you don't know better. But now you won't make the same mistake as me.This dessert is perfect after you've had a heavy meal and want something tasty but light afterwards, regular mousse with whipped cream can be a bit too much after a good meal. This is enough for 4 portions, or 6 smaller portions.
NOTE that the coconut milk has to be cold when you're going to whip it. Let it stand in the fridge overnight or AT LEAST 3 hours before using.
  • 1 can of coconut milk (400g)
  • 5 tbsp powdered cocoa
  • 4 tbsp powdered sugar
  • 50 g milk chocolate, shredded
  • 2 tbsp shredded coconut
How to:
  1. Take the coconut milk out of the fridge, put in a big bowl and whip until soft peaks have appeared.
  2. Add the cocoa powder and powdered sugar and whip until combined. Then fold in the shredded chocolate.
  3. Put in a piping bag and pipe into the forms you wish to use. Top with shredded coconut and shredded chocolate.
You can serve immediately or let sit in the fridge until it's time for dessert.

BBQ Pulled Pork

It's december, which means it's officially winter. In winter, you don't grill as much as you do in the summer, mostly because it's just too cold. I love grilled food, love when the meat is a bit burnt and the smokey flavour. Now what if I told you that you can give a smokey flavour to the meat you cook in your oven? I know, wow and hallelulja. I've known about liquid smoke for some time now but never actually tested it - silly little me, I tried it for the first time when cooking this dish and it damn well won't be the last time!
I've made many pulled pork over time, I've always made them Mexican style, you know, with cumin, garlic, bell pepper, lime, chili/cayenne and so forth, but never made BBQ Pulled pork. The other weekend we went to my in-laws to celebrate my partners' little brothers' birthday, and there they served BBQ Pulled Pork. Since then my fingers have been itching to make my own pulled pork and sink my teeth in it again. The pork I bought was a big piece, a little too much for just the two of us so we invited the family over for dinner. Sharing is caring people. The dish was a big hit, not a single bite was left (which kinda sucked since I was hoping for leftovers for myself the next day, hehe), but they were full and happy so I was happy. I did as my in-laws did, served the pork with tortilla bread and some sauces and sides. I served with bell peppers, onions, sallad, sour cream, salsa, nachos and made my guacamole (click HERE for my recipe).
  • 1,4 kg pork shoulder
  • 7 cloves garlic, minced
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tsp cumin
  • 1 tbsp paprika
  • 2 onions, roughly diced
  • 2 ½ tbsp liquid smoke (Hickory smoke)
  • 1 bottle of Hickory BBQ sauce
  • Plastic wrap
How to:
  1. Mix the salt, pepper, cumin and paprika together in a small bowl and set aside. 
  2. Rub the pork with all the garlic. Then rub the spice mix on the pork and make sure you get the garlic and spice mix on the entire piece.
  3. Wrap in a plastic wrap and put into the fridge for at least 4 hours - but overnight would be best.
  4. When you're ready to cook, preheat the oven to 170°. Chop the onions and place in a oven proof form, put the pork shoulder on top of the onions and fill half the form with water and add the liquid smoke to the water. Cook for about 5-6 hours, or until you can pull the meat apart with a spoon.
  5. Right before serving, pull apart the meat and pour in the bbq. Start by adding just enough to coat all the meat, and then add more if you want more bbq flavour. You can always add, but never take away when it comes to cooking. Serve immediately.


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