Blendermania – and a little Romanesco sauce
I hope you aren’t tired of food posts – this maternity leave has given me loads of time to dig deep into the recipe books and to experiment a little more in the kitchen and I love it! It’s definitely a way for me to relax and to concentrate on something else than my kids (sorry guys, still love you though!).
Yesterday, I posted a step-by-step on how to do the best Romanesco sauce in my stories on Instagram – it seriously is the yummiest and so light and fresh for summer! It’s best when you roast the bell peppers on a grill but you could also just do them on a pan or buy the already roasted ones in a glass (did I really say that? Bhaha – yes I did.)
This recipe contains whole almonds, make sure your blender can crush them, if not, chop them up a bit before you put them in to make sure no one gets hurt. I used a Dualit blender that can crush ice (yay, that means nice cream and frosé coming up!) so no worries here.
To make a batch that serves approximately 4 people, you’ll need:
- 2 grilled bell peppers
- 5 – 6 whole canned plum tomatoes (don’t use the sauce)
- 2 cloves of garlic
- juice from 1/2 lemon
- 1 & 1/2 handful of almonds
- 2 tablespoons of olive oil
- 1 handful of parsley
Put it all in the blender and let it run until the sauce is completely smooth. You can see the finished result in the first photo.
Serve it hot or cold, we put it on top of pasta and served it with grilled asparagus and haricot verts (with a large serving of parmesan cheese). You could serve it with all kinds of summer salads or grilled foods or even thin it out with some vegetable stock and the leftover tomato juice from the can to make it into a soup.
I’ve been blending all days this week, smoothies, nice cream, sauces and I was even thinking about making some pesto with the leftover almonds from the Romanesco. Or maybe I’ll even make a Iced coffee Frappuccino – yum! Safe to say, the boys have been eating like kings this week – it’s been so much fun.
For todays dinner, I tried a recipe from a friend and made a carrot cream based on soy. It turned out soo good! Served with deep-fried cod covered in Panko, lemon zest and sesame seeds. Oven roasted cauliflower on the side. Plate-licking goodness.
So, this is not the average meals in our house, don’t get me wrong over here – but once in a while it’s so much fun to try something new (and surprisingly easy) and I hope you’ll get inspired too.