Winter on Toast
Receipts | Dec 5, 2020 | Facebook
Green garlic & walnut pesto
Ingredients:- A handful of green garlic
- 2-3 walnuts
- 2 tbsp olive oil
- Salt to taste
- Blitz all the ingredients in a mixer till a paste is formed and cook it for 2-3 minutes on a low flame.
Bell pepper-cheese sauce
Ingredients:- A tbsp of butter
- A tbsp of maida
- Chilli flakes, as required
- 1/2 cup milk
- 1 cheese cube
- 1 bell pepper
- Salt to taste
- Roast the bell pepper, remove it's skin and grind it.
- Heat butter in a pan, add chilli flakes and maida, mix well, add milk and whisk to incorporate.
- Add grated cheese cube, mix, then add bell pepper puree and cook for 5 minutes.
Pickled raddish and beetroot
Ingredients:- 4 cup raddish, cut into thin strips
- 2 cup beetroot, cut into thin strips
- ½ cup vinegar
- 4 cup water
- Salt to taste
- 1 tsp dried thyme leaves
- Mix all together Vinegar, water, salt and thyme.
- To this, add the beetroot and raddish strips and allow it to rest for about 2-3 hours.
For assembling:
- Cut the Whole wheat French Ioaf into slices, and toast them.
- Spread a generous layer of Green garlic and walnut pesto over it.
- Arrange the pickled beetroots and raddish onto the top.
- Finally, pipe the Red-bell pepper cheese sauce! You can re-warm it again and have it!