Good food , good mood

 
 
 

June 2019

 
 

Hot Meals

Monday

Pasta al pesto (V), Chicken parmigiana,Homemade soup.

Tuesday

broccoli and potatoes gratin (V),fish and chips, homemade soup.

Wednesday

curry vegetables rice (v),lasagna with mushrooms and sausage, homemade soup.

Thursday

pasta four cheese sauce (V), burritos chile con carne, homemade soup.

Friday

mediterranean rice salad (V), steamed salmon

Hot Lunches

Monday

pasta al pesto (V) or chicken parmigiana. homemade soup, vegetables, fruit.

Tuesday

broccoli and potatoes gratin (v)or fish and chips,homemade soup, vegetables , fruit.

Thursday

Pasta four cheese sauce (V)or burritos chile con carne. homemade soup, vegetables, fruit, dessert.

 
 

 

Children's choice

Easy and healthy pasta al pesto

Ingredients for 4 persons:

25 g fresh basil leaves

65 ml extra virgin olive oil

2 garlic cloves (minced) peeled

30 g pine nuts

500gr spaghetti

18 g Parmesan cheese

salt and pepper to taste

Directions:

  • Bring a large pot of water to a boil.

  • Rinse the leaves briefly only if they are very dirty. Otherwise use a wet towel to clean the leaves, then pat them dry between 2 paper towels.

  • Drop the garlic into a food processor and finely chop it. Stop the motor, add the pine nuts and basil, then process until it is chopped. Gradually add the grated cheese and work the mixture into an evenly blended paste. Finally, slowly mix in the olive oil, until a creamy, but thick consistency is achieved. It is preferable to add the salt only later, when pouring the sauce over the pasta, to avoid the darkening of the basil.

  • Transfer the pesto to a small bowl and add olive oil just to cover it to prevent the oxidation (and darkening) of its surface. Cover the bowl with a plastic wrap and chill until ready to use.

  • Add the salt in the boiling hot water and then the spaghetti. Cook the pasta till ‘al dente’' and drain.

  • Stir the spaghetti in the bowl with pesto sauce .

  • Serve with grated Parmesan cheese.

  • Tips: The pesto keeps up to 10 days in the refrigerator or 2 months in the freezer. Remember to top up with olive oil every time you use it, to prevent oxidation.


Buon appetito!