PARSLEY AND ALMOND PESTO
Makes 3 cups
• 2 tightly packed cups parsley
• 2 cloves garlic, crushed
• Zest and juice of 1 lemon
• 1 cup toasted almonds
• 1 cup grated parmesan
• 1 cup olive oil
• Salt and freshly ground pepper to taste
1. Into a food processor place parsley and garlic. Blitz
2. Pour into containers and seal.
FENNEL AND PAPRIKA GRISSINI
Makes 20
• ½ cup tepid milk
• 1 tsp sugar
• 1 ½ tsp dry yeast
• 2 Tbsp olive oil
• 1 tsp salt
• 1 ½ cup plain flour
• ½ tsp fennel seeds, crushed
• ½ tsp smoked paprika
• ½ cup grated parmesan
1. Place milk into a bowl. Mix sugar and yeast then sprinkle over the milk. Stand for 15 minutes until frothy. Add oil.
2. In a large bowl combine salt, flour, fennel and paprika. Pour yeast mix into middle of flour and stir until dough is formed. Add parmesan and knead until combined. Place into a greased bowl, cover with cling film and leave in a warm place for 40 minutes to rise.
3. Preheat oven to 170C.
4. Lightly flour bench and knead dough for 2 minutes. Then roll dough into a rectangle approximately 15 x 20cm. Cut strips ½cm wide. Place on to a baking tray lined with baking paper, about 4cm apart. Cover and place in a warm place again for 20 minutes until risen.
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Advertise with NZME.5. Place in oven and bake for 10 minutes, then turn over and bake for a further 5 minutes. Cool on a rack. Store in an airtight container.
