Homemade pesto

Been busy lately trying to make the most of the fresh food I have a bought and the herbs I have grown.

This is my version of oregano pesto.DSCF7524

A handful of hazel nuts, or nuts of your choice.

A bunch of baby celery leaves

2 tablespoons of good olive oil

1 tablespoon of grated Parmesan

1 chopped clove of garlic

1 cup of fresh oregano leaves

2 sun dried tomatoes,(I use jar ones in garlic oil )

Method

I use a nutribullet, to grind nuts first.

then add rest of ingredients, keep pulsing till combined, you may have to open the lid and give it a stir now and again.

Add more oil if needed.

You can freeze left overs in a freezer tray.

You can use any herbs you like, I usually use basil, but had loads of oregano in the garden.

 

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Crazy Patchwork Cushion covers

Yesterday I made these cushion covers. You can use any small pieces of leftover fabric, I used the original backs because they had a zip. First of all I separated the front from the back, then I laid out all the cut out fabric pinned it in place, then zig zagged it, re joined back and front and there you have it a new cushion cover.

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Healthy Wheatfree Breakfast Bar

This is so easy and very filling, no sugar or wheat either. Here is the recipe.

175g rolled oats

40g dessicated coconut

70g marg / butter

2 desertspoonful runny honey

1 desertspoonful treacle

40g chopped seeds, I use pumpkin,sesame and sunflower

1 desertspoonful lemon juice

40g chopped dried fruit, I use figs, but any dried fruit is ok.

Method

1. Melt honey,treacle and marg / butter.

2. Add all other ingredients, mix well.

3. Press firm into a square tin, usually makes 8

4. Bake at 150c for 15 to 20 mins.

5. cool for 5 mins slice, leave till cold before lifting.

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