Good evening my bella readers,
Today is the last day of my Italian week here at nikibakes and I wanted to share my grilled polenta slices with you all. It’s so simple but truly satisfying and tasty. This gluten free and veg wonder is also very versatile in that you could add it as a side to your next steak or meat dinner or even as a light lunch with some salad, the choices are truly endless!
All you need is:
250g of cooked polenta, cooled and poured into a square pyrex dish to set
½ teaspoon of Himalayan salt and cracked black pepper
Extra olive oil to brush the polenta steaks
For the Pesto sauce:
1 tablespoon of olive oil
1 handful of basil
2 garlic cloves
½ cup of almonds
Simply slice your polenta into ½ inch thick slices and season your delicious slabs. Set aside. In a food processor blend together the olive oil, basil, garlic cloves and almonds until a lovely and aromatic pesto sauce forms. Next, heat your grill pan over medium high heat and lightly brush your polenta slices with olive oil. Grill each polenta slice on both sides for 3-5 minutes each. Serve warm with your pesto sauced drizzled over. Enjoy!
Ciao for now!
well with less that two weeks to go until the release of my ebook, I wanted to share a sneak peak of my Mexican Polenta and Griddled Veggies with Avocado Cream. This recipe will be featured as one of my 7 days, 7 ways plan…it is easy, tasty and oh so good for you. Find out exactly how you can make this lovely creation in less than 2 weeks!
Hello my lovely readers!
December is almost upon us and I particularly love this month not just because of Christmas but because as a wise person once told me, it is a time to reflect. It is my Birthday month and of course as the year draws to an end it makes me think about what we all went through and what is to come. This all sounds a bit heavy doesn’t it? Well, why not ponder such thoughts with a plate of my Bolognese?
My sauce is so unbelievably quick and simple to create, even after you come home from work or picking up the kids. All you need is one onion, 200-400g of minced lamb, seasoning, handful of oyster mushrooms, passata (this is the key!) and some minced garlic. My ingredients are minimal but the flavour of this dish is far from simple or plain. It will compliment your tastebuds and have you smiling all evening. It’s light yet satisfying and more importantly, healthy!
I do sincerely hope you try my sauce and pay homage to the wonderful Italians!
Ciao for now!
Orzo. Delicious. Cheap. Low fat…what is not to love about this wonderful and dare I say, cute pasta? The versatility of this short-cut pasta continues to astound me, can be served on its own drizzled with some olive oil, in soups, salads, casseroles, pilafs and even more combinations! My take on Orzo is colorful, quick and incredibly tasty. I particularly love biting into into its soft yet firm texture, a truly moorish meal!
All you need is one cup of orzo, 2 bell peppers, 1/2 cup of black beans, 2 spring onions (finely chopped), pinch of paprika, 1 tbsp olive oil, pinch of salt and pepper, 1 garlic clove crushed, 1/s tsp of sumac, 1/2 tsp of cumin, 1/2 tsp of chilli flakes. Literally mix all of these ingredients together and serve warm or cold, can be kept in the fridge for up to three days.