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425 degrees for 40 mins. brush a little olive oil on top and salt and pepper.
Gluten Free Walnut-Spinach Pesto and Mushroom Pizza!
3/4lb (350g) fresh Singapore noodles 2oz (60g) Laksa paste or other Thai curry paste 1 large can (1 1/2 cups) coconut cream 2 cups mixed chopped vegetables (see note above) handful fresh basil leaves Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain. Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking. To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.
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Avocado and Grilled Corn Salad with Cilantro Vinaigrette 5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife 2 Avocado’s, diced and sprinkled with lemon juice to prevent browning 2 C. Tomatoes, red and yellow cherry variety or equivalent 1 Small red onion, finely diced ¾ C. Feta, crumbled 1 ½ C. English cucumber, skin on and chopped small dice Add to a large bowl and refrigerate until ready to use. Cilantro Vinaigrette 6 T. Olive oil 2 T. Sherry vinegar 1 t. Garlic powder 2 T. Fresh cilantro, minced ½ t. Salt 10 Grinds of fresh ground pepper Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire. When ready to serve salad, add the dressing and gently toss.
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Cucumber Feta Rolls by goodlifeeats tinyurl.com/... #Cucumber_Rolls #Feta #goodlifeeats #Appetizers
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magic sauce - olive oil base with fresh herbs, garlic and lemon.
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