Three dishes i cooked this break. My contribution for the Christmas Eve dinner and New Year's Eve dinner. Followed some recipes but tweaked it a bit. I also have a new apron to try out :))
First up, Spinach and Artichoke dip
2 cans artichoke hearts, drained and chopped(hindi lang saging ang may puso, artichokes din :)))
2 cups spinach leaves, blanched, drained dried and chopped
2 tbsp chopped garlic
1 cup cream cheese
1 cup grated Parmigiano-Reggiano (from Säntis or from Galileo Enoteca)
1 cup grated cooked mozzarella cheese (from Säntis or from Galileo Enoteca)
salt and pepper
ramekins
From the oven
Second, Thyme and Rosemary Roasted Pork loin in Balsamic Reduction with roasted potatoes and peas
Thyme and Rosemary Roasted Porkloin in Balsamic Reduction (before cutting) with the Chelsea-inspired roasted garlic head in evoo -- tried to imitate it and paid off :))
The recipe for this is quite long. Hassle i-post.
when plated
Last one was the freshly made Pesto.
Ingredients:
2 cups fresh basil leaves
1 cup grated Parmigiano-Reggiano
1/2 to 1 cup EVOO
1 cup macadamia nuts - I was supposed to use Pine nuts but it was more expensive than macadamia, there were no walnuts either, it would've been a great substitute to pine.
1 tbsp lemon juice
salt and pepper
2-3 cloves chopped garlic
food processor
Finished product:
That's all. If you want the recipe, wala lang. haha :))
constantly hoping for better days.
