Posted on by Myfrenchkitchen

Marinated radishes

Everybody knows marinated red onions, which is very popular. So lets make some marinated radishes. The same principle, the same method. I keep it in the fridge and we eat it within 3 days. Delicious on sandwiches, an aperitif platter with ham or in a salad.

Recipe:

  • A small bunch of radishes, washed and dried
  • 250 ml white vinegar, or cider vinegar, or rice vinegar
  • 4 TBSP white sugar or honey
  • 1 tsp salt
  • peppercorns, red and black

  • Slice the cleaned and dried radishes into rings, not too thin.
  • Place the sliced radishes into a medium mas jars. Add some peppercorns to the jar.
  • Bring to the boil the vinegar, salt and sugar.
  • Pour the vinegar over the radishes and fill to the top. Leave to cool down a bit and cover with lid.
  • Set aside to cool down completely and store in the fridge for up to three days.

Pinch of salt:

  • Use within three days. I find that hey lose their flavour and colour after three days.
  • Add a galic clove to the radishes.
  • Add a little water if you dont want just vinegar.
  • Use honey instead of sugar to make it healthier.
  • Try the same recipe with slices of raw beetroot.

Posted on by Myfrenchkitchen

Homemade pesto

I absolutely adore pesto. But the storebought variety leaves me cold. So, once again I have to say that a homemade product is so much better then what you buy on a shelf in the supermarket. And speak of easy and quick. I make a big batch and keep it in the refrigerator for up to tow weeks. Just make sure you cover it with a layer of olive oil. It never lasts that long though. We use a lot of pesto ; with pasta, on sandwiches, on toasted pannis, with tomatoes and burrata, with salads, soups… just about eveywhere. This recipe makes about one cup of pesto.

Recipe

  1. 60 g fresh washed and dried basil leaves
  2. 60 g finely grated parmesan cheese
  3. 50 g pine nuts
  4. 1 large clove of garlic
  5. olive oil to taste (about 100 ml)
  6. 5 ml lemon juice
  7. Salt and pepper
  • Add the basil leaves, parmesan cheese, garlic and pine nuts to a blender and blend.
  • Add the olive oil and blend to a pulp, not smooth like a sauce.
  • Add the lemon juice and salt and pepper.
  • Transfer to a container and taste for seasoning.
  • Add a layer of olive oil, cover with a lid and store in the refrigerator.

Makes about 1 cup of pesto

Pinch of salt.

  1. Store for up to two weeks in the refrigerator.
  2. Add to ice cube tray and store in the freezer. Take as many ice cubes of pesto as you need and defrost. Can be stored for a month.
  3. Use parsley or arugula instead of basil.
  4. Omit the lemon juice, which might add decoloration to the pesto.
  5. Use on sandwiches, in salads, with tomato and burrata or mozzarella, on pizzas, toasted paninis.