Simplest Pesto Sauce Ever

Welcome to the new look of the Novice Goddess Kitchen! I felt that since it's been about a year now since I started the blog that maybe it was time for a little facelift. I have to tell you that I am in love with its new look! I hope you enjoy it!!! 

As a bit of a new phase of the blog, I want to let you guys know that the Recipe Index of the Novice Goddess' Kitchen is officially up-to-date. And on that note, I'd like to add a new recipe to it right now! 

This afternoon, Mum and I were having a lazy day at home (those really are the BEST!) and the usual Saturday afternoon question came up... "What should we have for lunch?" Now, my thoughts were that I wanted something simple yet satisfying especially since it was late in the afternoon but still too early for dinner. We had a package of tortellini in the fridge (I haven't gotten around to making my own yet, but it will happen, I promise!) and some tomato sauce. BUT right before I opened the tomatoes, I realized that I was more in the mood for a pesto-type sauce. Naturally, our fridge was completely devoid of any pesto. I've seen Chef Michael Smith make a pesto on the Food Network where he substitutes different herbs and such to make a delicious sauce. If you'd like to check out his basic basil pesto recipe, click here.

After looking around our kitchen, I managed to clip some basil leaves from our plant that sits on the kitchen counter along with some lemon thyme (I adore lemon thyme!!!). As I was tearing up the leaves into our mini chopper, I realized that since the lemon thyme provided a bit of a lemony flavour that maybe I should enhance it a bit more but adding in a bit of lemon zest too! We were out of pine nuts, so instead I substituted some unsalted cashews, grated some pamigiano reggiano and salt and pepper. I topped it off with a few tablespoons of olive oil and set the mini chopper ablaze! 

How can you not love this pesto already? I adore the fact that it's so simple and just so fresh looking! My love for it may also have something to with with actually picking the fresh basil and lemon thyme! I found that after I blended it for about 10 seconds that it was a little too dry for my liking so I added a bit more olive oil and cheese. Once the mini chopper has worked its magic, you should have something that looks like this:

I had to show both exposures for the simple fact that the texture here is what's important. If you want a perfectly smooth and creamy pesto, you probably will want to pulverize yours more in the chopper. I like mine a little texture-y and I liked that I could actually still taste and feel some of the chopped nuts when I was eating it. Once your sauce is made, simply pour it over some hot pasta and serve - don't forget to top it off with some more grated cheese! 

Recipe:
Novice Goddess' Lemon Basil Pesto 
Yields: 1/2 cup of pesto (enough for one regular sized package of tortellini)

In a mini chopper/food processor, toss in: 

• 1/4 cup of fresh basil leaves
• 3-5 sprigs of lemon thyme
• 1 1/2 tsp of freshly grated lemon zest
• 3 tbsp freshly grated parmigiano reggiano cheese
• salt and pepper to taste
• 3-4 tbsp olive oil. 
• 1/3 cup unsalted cashews 

Mix in the chopper/food processor until well combined. If the pesto is too dry, add a bit more olive oil. Serve over hot, freshly drained pasta and top with a bit more grated parmigiano cheese. Voila! 

Happy Saturday and happy cooking! 

Tamara

A Cashew Chicken Craving that Just Wouldn't Go Away

Happy Sunday, Guys!!! 

I'm pretty sure that cashew chicken came up in my tweets a while back because I had the biggest craving for it. Now, most people have a craving for something after they've had it once and they remember how delicious and scrumptious it is and they feel that they must have it again. 

Well that is all fine and dandy, I must state that up until a few weeks ago, I have never had cashew chicken. EVER. Not even once. I have had cashews. I have had chicken. Just never together. Until now... Ladies & gents, allow me to introduce you to the 20 Minute Supper Club's recipe for Cashew Chicken with Coconut Basmati Rice. I love the 20 Minute Supper Club because their meals are usually quick and easy and delish! If you haven't visited their site, do it now!!!! You will love it.  I also find that their website is a great starting point for that wonderful question that usually shows its ugly face sometime around 2:30 in the afternoon: 'What's for dinner?!?!?'. I have a tendency to use them as a guideline for a recipe and then add my own touches to the recipe. In this case, I was very faithful to their recipe, except that I added more cashews and more chicken because I was cooking for 6 of us, rather than 4. 

No, but really, how delicious is this chicken???

And the only thing that made it better was adding the coconut basmati rice and serving it up with a delightful salad! 

All I can say is this: go and make this dish... pronto... Like, right now! 

I hope you all have a wonderful week :) 

Happy Cooking! 

Tamara

April's Biscuits

Dear Readers, 

This is a photo of my friends April, Cassandra and I on my 22nd birthday:

April, Cass and I met in university and have been smitten with each other ever since. Our friendship has blossomed amazingly over the years and ironically enough, a good chunk of it has been based on food. All three of come from backgrounds where food is highly regarded and is a means for sharing moments together and this truly has become the backbone of our friendship. April has just returned from a stint in Australia where she was going to teacher's college, continuing to fall in love and working as a teacher. And naturally, upon April's return, we were all reunited over food! We had a delightful brunch at April's house where our darling girl, who is notorious for not really cooking much, whipped up some amazing scones! 

Now, anyone who has been reading the blog for a while now will know how much I adore brunch. It is truly my favourite meal of the day because you can do so many different things. And this summer, I discovered how to make scones/biscuits which I thought were amazing... And then I had April's scones. And as such, my dear readers, I feel that I must share the wonder with you too!!! 

The ingredients are super simple:

• 3 cups of self-rising flour, sifted + approximately another 1/2 cup for kneading
• 300mL sparkling lemonade
• 300mL 35% cream
• 2 tbsp milk

Now here is where things get a little complicated because April's steps for the recipe were like the ones you get from your Granny (or in my case, my Baba). You know the ones... where they can't quite tell you specific ingredients, you're just supposed to know how it's meant to feel? Yup, those cryptic recipes. This one isn't too bad but it's still a little confusing so I'm going to try and add the steps in to make it almost foolproof! 

1. Put all ingredients (except additional 1/2 cup of flour and milk) in a bowl and mix together with a wooden spoon.
2. Slowly add the additional 1/2 cup or so of flour until the dough forms - in this step, try to touch the dough as little as possible. I'm pretty sure I used the back end of my wooden spoon. 
3. Once the dough has formed, flour your counter/board/area that you're going to roll out the dough on and roll out the dough until it's about 1 inch to 1 1/2 inch thick and cut out your scones with your favourite shaped cookie cutter or knife.
4. Place scones on a lined cookie sheet and brush scones with milk. 
5. Bake at 400F for 10 minutes. Rotate pan and bake for another 10 minutes. 
6. Savour in the deliciousness. 

My loves, these scones are so delicious that they can't help but crave to be displayed prominently and gorgeously. And what my scones want, my scones get:

And that my friends is my new love! 

I hope you all are having a phenomenal weekend and that you're all thinking positive vibes for spring to finally emerge (Lord knows I am!)!!!! 

Happy Saturday, 

Tamara