Romesco Sauce

SAMSUNG CSC

This sauce originates in Spain and is a little like a pesto. The authentic recipe combines almonds and roasted red peppers but I used tomatoes as they are so delicious and plentiful at the moment. Like with pestos, you can use other nuts like pinenuts or walnuts or even seeds. You can use this for just about anything. It is great as a pasta sauce, as a chutney inside wraps with tofu, as a dip or a sauce with roast potatoes.

Preparation time 10 minutes

Cooking time 10 minutes

Makes a small bowlful

Ingredients

15 cherry tomatoes roasted in the oven for 10 minutes

2 handfuls of toasted,whole almonds

A clove of garlic roasted with the tomatoes

A tablespoon of olive oil

Half a red chilli

A tablespoon of balsamic vinegar

Salt and pepper to taste

Put all of the ingredients into a food processor and blity to a smooth paste. This may take a while to get the right consistency. Season to taste.

Advertisements

Swiss Chard with Raisins and Pinenuts

SAMSUNG CSC

Swiss chard is incredibly good for you. It can be slighlty bitter if it is old when eaten so the best way to avoid this is to buy it very fresh or grow your own. It is traditional in Spain to add pinenuts and raisins to spinach but it works well with chard too. I serve this with a nut roast and potatoes for a hearty meal in the colder weather. It could be eaten on its own.

Serves 4 as a side dish
Preparation time 10 minutes
Cooking time 15 minutes

Ingredients
300g of swiss chard leaves and stems sliced quite finely
Half a small onion finely chopped
A small palmful of pinenuts toasted
A small palmful of raisins
A small clove of garlic crushed
A tablespoon of olive oil
Salt and pepper to taste

Heat the oil in a pan and add the onion and garlic. Soften for a few minutes then add the remaining ingredients. Stir fry for 2-3 minuts and then cook slowly with a lid on for another 10 minutes until the chard stems are much softer. Season to taste.