>> Friday, February 26, 2010 – cooking
Earlier in the week I mentioned that Mikey and I had been on a very important mission to find some of the first flowers and greenery of Spring. Well on Thursday we finally found what we had been looking for, it was very exciting. Lots of Snowdrops (or Galanthus nivalis if you prefer) finally in bloom, little green shoots poking through the ground and there are tiny buds on slender new tree branches just waiting to come out.
Anyway, please excuse my excitement, it's been a long winter. Now for the food!
Linked at Foodie Friday, go over and have a look through all of the other fantastic recipes this week!
Blueberry Buckwheat Pancakes for breakfast. Sadly not made from scratch but using a mix and frozen blueberries.
I seriously cannot wait until it is lighter in the evening, it will make it so much easier to photograph dinner. Most of the time I'm half tempted to just cook dinner at midday so that I can photograph it and then reheat it at dinner time, but that would sort of defeat the object, which is of course to eat tasty food! Perhaps I should just start cooking interesting things for lunch instead.
Another nice and easy dish with minimal ingredients. It would taste great with a light arugula/rucola salad or some homemade garlic bread.
Cheese Tortellini and Pesto Gratin
Modified from Real Simple 2010
Cheese Tortellini, 16 to 18 ounces frozen or fresh
1 cup heavy cream
1/4 cup Rucola Pesto (Normal Basil Pesto is fine too)
1/4 cup grated Parmesan
- Preheat oven to 357F.
- Cook the tortellini according to the package directions.
- In a large bowl, whisk together 1 cup heavy cream and ¼ cup pesto. Mix in the cooked tortellini.
- Transfer to a shallow baking dish and sprinkle with ¼ cup grated Parmesan. Bake until golden and bubbling, around 30 minutes.