Spicy Yellow Beans with Pine Nuts

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Yellow Beans

Garlic, chopped

Pine Nuts 

Olive Oil

Red Pepper Flakes

Flat Parsley, chopped

Kosher Salt

Freshly Ground Black Peppercorn



Pour olive oil in a pan. Take about 2 pinches of red pepper flakes or more according to taste.

Put lots of chopped garlic, then add beans. Mix well until beans are crisp to bite.

Add salt and pepper.

Add pine nuts.

Sprinkle olive oil before serving.




Pesto By Barefoot Contessa

Carrots Fish Pesto 008

From: http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe.print.html

1/4 cup walnuts
1/4 cup pignolis ( pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan


Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Parmesan Crusted Baked Fish

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4 (200gm) White Fish Steak

1/2 cup breadcrumbs

1/4 cup flat leaf parsley, chopped

1/3 cup Parmesan cheese

1 teaspoon lemon rind

2 to 3 tablespoon olive oil

Preheat oven to 400F

Pat dry fish, season with salt and pepper.

Combine breadcrumbs, parsley, parmesan, lemon rind, in a bowl. Stir to combine. Drizzle  with oil until breadcrumbs are coated in oil.

Spray baking tray with oil. Lay fish with skin down.

Press breadcrumb mixture onto fish fillets to form an even topping.

Bake for 15 minutes or until topping is golden brown.

Adapted from: http://www.taste.com.au/recipes/8149/parmesan+crumbed+baked+fish

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