Friday, 26 December 2014

Roast Veg with Couscous, Eggs, and Pesto

This week was awesome. No homework, no tests and best of all, time to cook. I have done tons of stop motion and drawing and pinteresting(not a word but who cares)





I always forget how nice this meal is. And then I make it and I'm like WOW. Where did all this loveliness come from????

Here is the recipe (in ls form):

This recipe is from Sam Sterns book 'Cooking up a Storm'.

Ingredients:

Olive Oil

2 aubergines cut into 5 mm/ 1/4 in slices

3 courgettes, cut into chunks

2 red peppers, seeded and cut into thick strips

4 red onions, quartered

3 sweet potatoes, peeled and cut into chunks

Fresh rosemary sprigs

1/4 lemon

8 cloves of garlic, peeled

12 cherry tomatoes

225 g/ 8 0z couscous

250 ml boiling water

Lemon juice

6 eggs

4 tablespoons pesto

2 tablespoons French Dressing

4 tablespoons parsley

Method:

Preheat the oven to 230°C/450°/gas 8. Brush a baking tray with oil and lay the aubergines on it. Brush lightly with olive oil. Chuck courgettes, peppers, onions and sweet potatoes into a roasting tin. Drizzle with oil. Add salt and rosemary - turn to coat. Chuck in the lemon. Put both tins in the oven for 45 minutes.

Turn aubergines. Stir other veg and add garlic cloves and cherry tomatoes. Cook for another 10-20 minutes or until ready.

Put the couscous in a heatproof bowl. Season. Pour in the boiling water and cover with clingfilm. Leave for 4 minutes. Add a bit of olive oil and a squeeze of lemon, and fork up to mix. Cover and leave for 2 minutes.

Boil eggs for 5 minutes, till softly set. Mix the pesto and French Dressing. Fork chopped parsley into couscous and tip onto plates. Pile veg on couscous. Drizzle with the dressing. Top with shelled and halved eggs.



P. S this is an old blog post so some of the things written are old.

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