Quiche with ramson Pesto, a quick & delicious lunch!
Ingredients for 1 quiche:
1 round puff pastry
100gr fresh spinach
3 tomatoes
3 eggs
2dl cream
120gr rasped Parmesan cheese
100gr FooDGooD ramson pesto
Roll out the dough in an iron pie tin, prick the bottom with a fork. Place the raw spinach on the bottom of the pie, divide the Parmesan cheese over it and finish with tomato slices. Mix the eggs with the cream and the pesto, and divide the mixture over the pie. Bake in a preheated oven at 190 degrees for 25 minutes.
Pesto SPREAD, to innovate your sandwiches or your dip sauce with raw vegetables.
Ingredients:
100g white cheese
1 tablespoon FooDGooD pesto
Salt, pepper & olive oil
Mix all the ingredients, season to taste.
Simply PASTA with pesto.
Ingredients for 5 people:
800gr of fresh pasta
150gr of Parmesan in block
1 bowl of cherry tomatoes
1 jar of FooDGooD wild garlic pesto
Cook the pasta, grate the parmesan into large shavings, cut the tomatoes into quarters. When the pasta is cooked, drain it and mix it with the pesto. Serve on a plate and garnish with tomatoes, parmesan and a small leaf of greens.
Steamed FISH with Pesto , to serve with a
mashed potatoes and glazed carrots?
Ingredients per person:
150 g of codfish (white fish)
2 tbsp FooDGooD pesto
Salt & pepper
Generously spread the pest over the fish steaks, season with salt & pepper. Make papillotes of aluminum or place them in an ovendish that you cover with aluminum. Bake for 15 minutes in the oven. You can add spinach leaves or cherry tomatoes in the foil. More colors make it even more tasty!
FEUILLETE with pesto , as an aperitif.
Ingredients:
2 rounds of puff pastry
1 jar of FooDGooD coriander pesto
1 egg and a little milk
Roll out the 2 puff pastries, spread the pesto
generously over the first roll, and cover it
with the second roll. With the rim of a glass,
mark a circle in the center.
Then cut rays starting from the circle towards the outside of the dough. Twist each of the rays, without detaching them. Beat the egg and dilute it with a little milk. With a brush, spread it over the twists. Bake for 15 minutes, and enjoy half-warm.
Linguine all Vongole
Ingredients for 5 people:
1 jar FooDGooD pesto seasonal herbs
500gr dry linguine
300gr Clams
2 shallots, 2 cloves of garlic & 10 cl white wine
60g parmesan shavings
Desand the shells in cold water. In a pan sweat the chopped shallot and garlic, add the shellfish and the white wine, and cook for 5 minutes with lid until the shells open but the broth may not evaporate. Cook the Linguine, drain them and mix them with the pesto. Arrange the Linguine in soup plates, sprinkle with broth and shellfish. Decorate with a few herb shoots and parmesan shavings.
Fish CRUMBLE with spinach
Ingredients for 4 persons:
10 cl of cream
150 g breadcrumbs or crushed toast
6 tablespoons FooDGooD pesto
600gr of white fish fillets
300g of melted spinach
Mix the breadcrumbs with the pesto, until obtaining a crumble consistency, adjust the proportions if necessary. Take a gratin dish, and in order place the spinach, the fish fillets, drizzle with cream, spice with salt and pepper, and cover with crumble. Bake in a preheated oven at 180 degrees for 15 minutes, and finish with a 2 minute grill to crisp up the crumble.
Homemade BURGER with Pesto
Ingredients for 5 people:
5 white pistols
5 quality burgers
wheat salad
1 jar of FooDGooD wild garlic pesto
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