Monday, August 3, 2009

everything but the kitchen sink summer pasta

This pasta I cook often in the summer, basically bung in loads of fresh veggies in a frying pan cook till almost cooked, I like them to have a bit of crunch and retain that fresh taste. Add fresh herbs, good olive oil, toasted pine nuts, salt and pepper. Mix together with pasta and serve! For this one I used carrots, zucchini, yellow beans, cherry tomatoes, 1 large tomato (with the seeds taken out, a bit of pain but worth doing as you don't end up with soggy pasta), basil and thyme. A hint about thyme, the flowers are great to use in pasta and salads! Just don't cook them, add them at the end of a pasta dish or use in salad dressing or just sprinkle on top. If you have a little Parmesan kicking around that is great in this too. And for pudding...


Fresh blueberry pie! Very easy to make. Blind bake a pie shell and cool, make a glaze( I used a shop bought one) stir fresh blueberries into the glaze and turn out into the pie shell. Chill in the fridge for an hour. Serve with whipped cream or vanilla ice cream. Enjoy! I love this the next morning for a sneaky breakfast with a big cup of tea.


2 comments:

Mrs B said...

raaaaaaaaaaaaaaaaar!! I love, love, love your food! feed me, feed me! x are you getting big? I am so making that pie today! do you think that it would work with frozen blueberries and I have never seen glaze in shops here....any tips? x

Devon said...

yep getting bigger!! ahhhhhhhh. won't work with frozen berries crust would be soggy. for glaze sugar, cornstarch and water i think would work. mix togethr till thick and gloopy. miss ya x