Before we begin, a warning—I do not deal with measurements so don't expect any in the recipe below. I like to cook by sight and smell and taste. Feel free to add to, subtract, or totally disregard some of the ingredients below.
What you'll need:
- Oats
- Dried fruits (Gourdo's sells packs of them for about P100/6 boxes.
- Raw honey/Coco Sugar/Evil White Sugar
- Tablea chocolate. Crushed/Crumbled
- Nuts, crushed (I use whatever I can find but avoid peanuts)
- Sesame seeds
What you have to do:
- Place a teflon pan on medium heat. Throw in the sesame seeds and toast for about 5 minutes.
- Remove sesame seeds, set aside
- Throw in the crushed nuts. Toast between 5-8 minutes.
- Remove nuts, set aside.
- Toast the oats for about 8 minutes. When they start to brown, put the sesame seeds, crushed nuts and dried nuts in. Mix for another 2 minutes, slowly sprinkling the coco sugar (or white sugar) over the pan.
- Switch to low heat.
- Add chocolate. Continue mixing.
- Drizzle raw honey over the pan and mix thoroughly (the honey is meant to bind the whole shebang together)
Remove from heat. Cool. Then eat. :)
I like to keep some in a baggie for emergency snackage, a quick surge of energy or as topping for frozen yogurt. Thank you Aston for introducing me to the awesome of self-made granola.
I am not a trained chef. I am actually a slightly picky eater. But I do 1. truly enjoy the food that I do eat and 2. love to experiment on flavor profiles. The combination of both factors have led to many a day in the kitchen, playing Pantry Chef.
It's fun to find a recipe then tweak it. It's even more fun to find out that the resulting dish is incredibly yum. Below is my take on the usual sundried tomato pesto. Nothing fancy, nothing incredibly edgy but definitely full of flavor. This is a rare entry in that I usually do not measure out my ingredients when I am cooking, relying more on taste and smell that actual math. Oh, the joys of not baking—where measurements matter. But, I digress. On to the food.
If you dont have the time to make your own pesto, you can always get the pre-made ones from the local grocery stores. I like the brand Bravo, P220 for a bottle. Really yummy.
Ingredients:
- For Sundried Tomato Pesto
250gm sundried tomatoes
toasted pinenuts
2 cloves garlic (crushed)
2/3 cup shaved parmessan
150 mls olive oil
chopped basil
chopped parsley
salt to taste
pepper to taste
- One box All Purpose Cream
- 5 fillets spicy sardines, filleted and shredded *
* Alternatively you can use shredded anchovies, tuna or chicken breast
Directions:
For Sundried Tomato Pesto place all the ingredients except the olive oil into a food processor and blend to a course consistency. Gradually add your olive oil and blend to a smoother paste.
With a wire whisk, slowly add the all purpose cream and shredded sardines no longer lumpy. Keep adding cream to desired texture. Personally I like it a bit lumpy.
Spread on thin bread with some shaved pepper jack then toast, or use as a dip for chips. Or thin it out and use as a pasta sauce.
Serve to friends and family members with a smile :)
What you have to do:
