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Pastasalade met pangrattato

 Ingrediënten
* 500 g pasta ei paglia & fieno*
* 50 ml olijfolie extra vierge, om mee te bakken*
* 100 g panko (voor de pangrattato)
* Rasp van 1 citroen
* 200 g peultjes
* 200 g velderwtjes
* 100 g groene aspergetips
* ½ komkommer
* 5 takjes basilicum
* 4 takjes dille

* 3 takjes munt
* 4 el ‘pesto al limone' van Mo! Homemade
* Peper en zout*
* Bakje tuinkers

 

Bereiding
1. Verhit de olijfolie in de koekenpan. Voeg de panko toe en bak goudbruin. Roer regelmatig door met de spatel en laat vervolgens uitlekken op keukenpapier.
2. Meng de citroenrasp door de panko en breng op smaak met peper en zout (ruikt heerlijk!).
3. Kook de pasta volgens de aanwijzingen op de verpakking beetgaar.
4. Blancheer de peultjes, velderwtjes en aspergetips 2 minuten.
5. Halveer de komkommer in de lengte en snij of schaaf in linten.
6. Giet de pasta af, doe samen met de groenten en komkommer in de schaal en schep door elkaar.
7. Snij de verse kruiden grof en meng, met de pesto, door de pasta. Breng op smaak met peper.
8. Verdeel de pangrattato en tuinkers over de pastasalade en serveer lauwwarm.

 

Tip: oorspronkelijk werd pangrattato gebruikt ter vervanging van Parmezaanse kaas, maar inmiddels is deze ‘armeluisparmezaan’ een veelgebruikte smaakmaker in de Italiaanse keuken. Je kunt pangrattato ook van oud brood maken.
( Dit recept is van Dille & Camille met Mo Homemade - Basil Lemon Pesto)

Rum Soaked Mamoncillo (kenepa)

 

 

Ingredients

  • Mason Jar or Bottle
  • Kenepa
  • White Rum – about 1 cup or more
  • Sugar to taste
  • 1 – 2 cinnamon stick
  • 2 – 3 star Anise
  • Lemon rind – optional
  • 1 – 2 vanilla bean

 

INSTRUCTIONS

Wash all kenepa, remove skin and place seeds in jar or bottle along with cinnamon stick(s), star anise, vanilla bean(s) and lemon rind if using. Add white rum – enough to cover all kenepa. Add enough sugar to taste. Shake bottle or jar to mix. Let kenepa soak in rum for about 2 to 3 days before enjoying Kenepa Trempe.


Tamarind & Lemon Tart with Salted Peanut Praline

Ingredients for 8 serves

⅓ cup lemon juice
2 tbsp tamarind concentrate
3 eggs
½ cup raw caster sugar
200 ml pouring cream

Shortcrust Pastry

1½ cups plain flour

1 tsp salt
 ⅓ cup icing sugar
125g cold unsalted butter, chopped
1 egg yolk

Salted Peanut Praline

¾ cup raw caster sugar
2 tbsp roughly chopped roasted peanuts
2 tsp sea salt flakes

Instructions

Preheat oven to 180°C. To make the shortcrust pastry, place flour, salt, icing sugar and butter in the bowl of a food processor. Process until fine breadcrumbs form. Add egg yolk and 2 tablespoons iced water; process until a dough forms. Shape dough into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes.

 

Roll pastry between sheets of baking paper until large enough to line a lightly greased 22cm-round 2cm-deep loose-based tart tin. Line the tin with pastry; freeze for 30 minutes. Trim the pastry, blind bake for 15 minutes. Remove paper and baking beans and cook for a further 10 minutes or until the pastry has dried out. Set aside to cool.

Reduce oven to 160°C. Place lemon juice, tamarind, eggs, sugar and cream in a bowl and whisk until combined. Stand for 5 minutes. Add tamarind filling to the pastry case. Bake for about 30 minutes or until the filling has just set. Allow to cool to room temperature then refrigerate until cold.

 

To make the salted peanut praline, increase oven to 200°C. Sprinkle sugar on a large baking tray lined with non-stick baking paper and bake for 15-18 minutes or until sugar is melted and golden. Sprinkle over peanuts and salt. Allow to cool completely. Break praline into shards; serve with the tart.

 


Mango, passion fruit and mascarpone dessert

Ingredients

1 mango (s), ripe\
2 passion fruit (s), ripe or 4 teaspoons passion fruit juice
1 pack 250 g mascarpone
4 teaspoons orange juice
1 point vanilla sugar
1 teaspoon sugar or agave syrup


Instructions

1. Freeze the orange juice as ice cubes and freeze overnight. You can of course also do without it, but the frozen ice cream immediately makes the dessert nice and cold and it can then be eaten straight away. Alternatively, leave out the orange juice and then refrigerate the dessert for another 2 hours.
2. Peel the mango and cut into large pieces. If you like, you can keep a few small pieces of mango for decoration. Open the passion fruit and catch the pulp. The kernels do not have to be removed as they are pureed in the blender. However, if you want to avoid the slightly nutty taste of the kernels, you can pass the juice through a sieve or take juice from the supermarket straight away.
3. Add the mascarpone, mango pieces, passion fruit juice, vanilla sugar and sugar (substitute) to the smoothie mixer together with the orange juice ice cubes and puree everything together for 30 - 40 seconds. Then distribute in portion bowls and possibly put small pieces of mango on top as decoration. If you want, you can also add vanilla sauce.

Attention: if you only have small 0.5 liter containers for your smoothie mixer, you may have to mix the whole mixture in two mixing processes. Then simply cut the ingredients in half and puree twice.

Vegan Antillean pancakes & papaya/lime jam

Ingredients

  • 250 gram pompoen gekookt en gepureerd
  • 220 milliliter plantaardige melk
  • 265 gram tarwebloem
  • 3 theelepels bakpoeder
  • 3 eetlepels suiker bijvoorbeeld kokosbloesemsuiker
  • 1 eetlepel olijfolie
  • 2 eetlepels appelmoes
  • 3 theelepels kaneel
  • Snufje zout
  • 75 gram rozijnen
  • 2 theelepels vanille extract
  • Olie om in te bakken

 

Instructions

  1. Mix alle ingrediënten tot een glad pannenkoekenbeslag. Voeg plantaardige melk toe wanneer het beslag te dik is, of meer meel wanneer het te dun is.
  2. Verhit wat olie in een koekenpan. Bak de kleine, ronde pannenkoekjes (zoals American pancakes) op laag vuur. Keer om wanneer de bovenkant bubbels heeft en in ieder geval aan de buitenkanten droog is. Zo zal de pannenkoek ook aan de binnenkant gaar zijn.
  3. Geniet!

 


Caribbean spicy lomito shewers with mango jam

ingredients

For 15 Snacks:
Chili Oil or Olive Oil

15 cubs of Lomito (tenderloin)
2 tablespoons Pesto

2 tablespoons Mango Jam
Salt & Peper
Skrewers

Nice plate to serve

Instructions

Place the Lomito in a bowl and mix in the pesto, salt & pepper, leave it for 1/2 hour in the fridge. Put a frying pan on the fire and put some chili oil in it, add the lomito and cook them till well done.

When they are ready place them on a piece of kitchen paper & put them on the skrewers. Serve with sweet Mango jam.


Purple mombin chutney

ingredients

  • 0.66 kilograms plums (chopped, about 2 pounds)
  • 160 grams minced onion (about 1 small onion)
  • 84 grams raisins
  • 290 grams brown sugar
  • 355 ml apple cider vinegar
  • 1 lemon (zested)
  • 2 tsp. sea salt
  • 1 tsp. cinnamon
  • 2 tsp. ginger (freshly grated)
  • 1/2 tsp. ground cloves
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. red chili flakes

 

 

Instructions

1.     Combine all ingredients in a wide, non-reactive pot (give yourself at least 4 quarts of space to work with). Place pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium and simmer gently, stirring regularly, until slightly thickened.

 

2.     As the chutney gets closer to done, make sure to stir every minute or so to prevent scorching. You'll know the chutney is finished cooking when you can pull your spoon through the chutney and the space you've created doesn't fill in immediately.

 

3.     Another way to determine whether the chutney is done is a method popular in vintage canning books. You scoop a small spoonful out of the pot and watch how it behaves once in the bowl of the spoon. If it runs to the edges, it's not there yet. However, if it sits in a high mound, it is done.

 


Watermelon lemonade with mint

ingredients 

1 kg watermeloen (zonder pitten)
100 g suiker
1 handvol muntblaadjes
4 limoenen (bio)
500 ml bruiswater
1 handje crushed ice
 

Instructions

1.     Snijd de watermeloen in kleine stukken en doe het vruchtvlees in een blender.

2.     Halveer 2 van de limoenen, pers ze uit en voeg het sap bij de meloen.

3.     Pureer het mengsel met de suiker en 500 ml water en giet het in een grote karaf.

4.     Was de munt en voeg toe.

5.     Was de 2 resterende limoenen onder heet water, snij in dunne schijven en voeg ze erbij.

6.     Zet het geheel minstens 4 uur in de koelkast, voeg daarna een handvol crushed ice toe en vul aan met het mineraalwater. Vermeng nog eens goed en giet de limonade in kleine glazen.


Pumpkin/orange jam on bread

Mo Homemade pumpkin/orange jam is absolutely delicious — not too sweet. It’s my favorite jam for your breakfast!  And it’s also perfect for your dessert dishes.

West indian cherry  ice cream

ingredients

rijpe shimaruku (een 2 liter emmer vol is ongeveer 4 ijsjes)
ijsvormpjes
suiker
water
pan, maatbeker & pollepel & zeef
eventueel stampotstamper

Instructions

1. Maak een dunne moes van rijpe shimaruku. 1 liter emmer vol shimaruku wordt ongeveer 100 ml Bijvoorbeeld door ze met een pollepel door een zeef te drukken. Of door de shimaruku eerst te stampen en dan door de zeef te doen
2. De moes aanlengen met water 50:50.
3. Voeg 1 theelepel suiker per 100 ml toe
4. Roer het mengsel en doe ze in de vormpjes
5. Zet de vormpjes min. 5 uur in de vriezer, zodat de ijsjes hard worden en dan heb je heerlijke lokale ijsjes.
Wil je helemaal lokaal doen dan kan je natuurlijk de lokale honing van Curaçao gebruiken.

Sun-dried tomato pesto crostini with smoked  mozzarella

ingredients

1 baguette, sliced into 16 pieces
16 slices smoked mozzarella
1/4-1/2 cup Mo homemade sundried tomato pesto
1 tablespoon basil, fresh and chopped

 

Instructions

1. Slice baguette approximately 1/2-inch thick and lay slices out on a sheet pan.

2. Top with one slice of mozzarella each.
3. Broil until bread gets brown and cheese is melting.
remove from broiler and top with pesto and basil.

Serve and enjoy!


Cheesy cashew pesto pull apart bread

ingredients

1 can refrigerator biscuits

1/2 cup Mo! homemade pesto

1/2 cup shredded cheese

1/4 cup parmesan cheese

Instructions

1. Preheat oven to 350 degrees F. Cut each biscuit into quarters. 2. Place in a greased oven safe baking dish. Spread the Mo! Homemade pesto over the top of the biscuits, being sure to distribute evenly. (I used a teaspoon to spread mine out in small dollops)

3. Spread the shredded cheese on top of the biscuits and pesto. Top with the Parmesan cheese.

4. Bake in the oven for 25-30 minutes, until cooked through and cheese begins to brown.