School's out and someone's aching to bake and cook in the kitchen again!
Thus, I've been grocery shopping almost everyday! First for fresh basil, then for flour, butter and nuts.
First baking project was pesto sauce. We tweaked the classic recipe a little. Here's what we used to make pesto sauce:
1. 3 packets fresh basil leaves
2. 3 cloves garlic
3. Extra virgin olive oil
4. Nuts ~ mix of pecan, walnut and cashew. Sorry, no measurement was used.
5. Salt to taste.
This time we omitted the cheese so that the sauce can last longer. Plus it's healthier sans cheese.
This pesto sauce is keto-friendly and perfect for weight watchers. Plus it's so yummo and healthy!
You just need to adjust the taste and consistency during blitzing in the blender. If it's too dry, add a tad more olive oil and if it's not creamy enough, add in more nuts.
Directions:
1. Wash the basil leaves thoroughly and dry them in a salad spinner. Make sure that the leaves are dried so that the sauce can last longer in the fridge.
2. Separate the ingredients into half and pulse all ingredients together in blender in two batches.
3. Store in sterilized bottle.
What was supposed to be enough to fill up 2 bottles was only enough to fill up 1 bottle coz the second the pesto sauce was poured into a bowl, everyone charged at it, dipping bread and crackers into the sauce!
Sherilyn said that pesto sauce was unexpectedly so easy to make. That's music to my ears as I'll definitely be asking her to make another batch 😁
Second holiday baking project was cookies.
My condition to my baking queen before I consented to her baking cookies was that sugar must be reduced by at least half as I cannot stomach anything that's too sweet. Sweet cookies, cakes and desserts often make me feel sick.
Same dough baked into 4 different flavored scrumptious cookies:
1. chocolate chip for the girls
2. organic oats + pecan for moi
3. premium matcha cooked with white chocolate and
4. Nutella for the girls.
The cookies have a hint of caramel aroma as the butter was cooked on the stove before being mixed into the dough.
Next baking project for the baking queen when we return from Ipoh next week will be tortilla wraps and probably another batch of pesto sauce! 😀💓
After the holidays, Sherilyn will be hyper busy choreographing and practising for the inter-school Berjaya Teen Challenge dance competition semis and inter-school Taekwondo competition. She's really a very busy teen 🙋🏃
4 comments:
Hey, pesto freezes well too. And u can add the Parmesan cheese when tossing with the pasta, just before eating.
Chris
Hey Chris!
Yes we used to freeze pesto too! Thanks for the tip on adding Parmesan cheese before serving with pasta! We'll try that soon :)
One more thing to add.....toast some panko breadcrumbs with Parmesan cheese, maybe some chopped up parsley, then add to the pasta before serving. I believe it is a version of gremolata.
Chris
Hey Chris, crispy panko crumbs with cheese on pasta sounds yummy! We've never tried gremolata before. Will google for more info. My baking queen is always game to try new recipes! Thanks for the tip!
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