Thread: just wanted to share tonight's dinner with you guys..

Roasted, but still on the vine.. nice presentation, and bet they were damn sweet!
Looks yummy Jamie!

Originally Posted by MikeB52

Roasted, but still on the vine.. nice presentation, and bet they were damn sweet!
Looks yummy Jamie!

Mike, they were delicious, as you say sweet my taste buds were in heaven.

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This just about makes me want to ditch the Progresso soup.

Originally Posted by celticcrusader

On the Mahoney menu today.
Creamy avocado Pesto spaghetti, with roasted cherry tomatoes and rocket salad.

Where can I find a recipe for your Creamy avocado Pesto?

Originally Posted by randydance062449

Where can I find a recipe for your Creamy avocado Pesto?

The only slight difference I did add some Parmesan cheese to the spaghetti when serving it up. PS the recipe is either for two or four people, so where it says to add two tbsp instead of four follow accordingly.



1.

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Add the cherry tomatoes to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven and cook for 15-20 min or until cooked and starting to burst

Step 2


While the tomatoes are cooking, add the wholewheat spaghetti to a pot of boiled water with a pinch of salt, bring to the boil over high heat and cook for 10-12 min or
until cooked with a slight bite

Once cooked, drain the spaghetti, reserving a cup of the starchy pasta water

Step 3



Cut the avocado[s] in half lengthways and remove the stone[s] using a teaspoon

Scoop the avocado out of its skin using a spoon and chop it roughly

Peel and roughly chop the garlic

Roughly chop the basil, including the stalks

Cut the lemon[s] in half

Step 4


Add the chopped garlic (don't like raw garlic? Go easy!), most of the chopped basil (save some for garnish!) and chopped avocado to a food processor

Squeeze in the juice of 1/2 [1] lemon

Add 2 tbsp [4 tbsp] olive oil, a very generous pinch of salt and a grind of black pepper and blitz until smooth – this is your creamy avo pesto

Step 5


Combine the juice from the remaining lemon with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper in a large bowl – this is your dressing

Wash the rocket, then pat it dry with kitchen paper

Add the rocket to the dressing and give it a gentle mix up – this is your dressed salad

Step 6


Once the tomatoes are almost done, add the pine nut & seed mix to one half of the tray and return the tray to the oven for a further 2-3 min until toasted

Tip: Watch these like a hawk to make sure they don't burn!

Step 7


Add the drained spaghetti to the pot with the creamy avo pesto and give it a good mix up until the spaghetti is fully coated in the pesto

Tip: Add a splash of starchy pasta water if it's looking a little dry!

Once everything is mixed together, add the roasted cherry tomatoes and stir them through gently – this is your creamy avo pesto spaghetti with roasted tomatoes

Serve the creamy avo pesto spaghetti with roasted tomatoes with the dressed salad to the side

Garnish with the toasted pine nuts & seeds and remaining chopped basil

Enjoy!

Typical values per 100g per serving

Randy---'ROCKET" is known as 'Arugula' here in the states.

Rump Roast, barbecued 10 hours with Pecan. Didn't eat it, though. Put it in the fridge, will run it through the slicer tomorrow and pack it in meal size portions.

What we DID eat, was this:


Whole, deboned snapper, stuffed with shrimp and breadcrumb stuffing, broiled. Came out quite good if I may brag. Accompanied with homebrew imperial oatmeal orange stout. Last two bottles of that one.

On the Mahoney menu today, Thai Red Jumbo Prawn Curry With Brown Rice.

Originally Posted by celticcrusader

On the Mahoney menu today, Thai Red Jumbo Prawn Curry With Brown Rice.

God created all Curry's on the seventh day just an opinion of course

On the Mahoney menu today, Chicken Bacon & avocado club sandwich, with cheesy chips and mustard mayo salad.