Fusilli with Mint Pesto

Mint is the star ingredient of my blog today. Spring usually brings along with it a whole range of fresh veggies and herbs. Mint is one such herb that abounds the supermarket shelf this time of the year. As with any fresh herb, mint does not remain fresh for more than 4-5 days. Hence it becomes imperative that it be used as early as possible. Given that mint has an especially strong flavor, a tiny bit goes a long way. So to run through a big bunch in a single meal is quite difficult. I was looking at ways to preserve mint for more than just a few days and presto! - I thought of pesto :-)

Pesto is a sauce made of crushed herbs and garlic. Pesto is usually made of basil with pine nuts, garlic and olive oil. Here is my version of pesto made with mint, pine nuts, garlic and olive oil. This pesto lasts for more than a month when frozen.

Mint Pesto:

Ingredients:
2 cups mint leaves
1/4 cup pine nuts
1/2 cup olive oil
4 cloves garlic
1 tsp lemon zest
1/2 cup shredded parmesan
Salt to taste

Method:

1. Coarsely chop all the ingredients except oilve oil in a food processor.
2. Stream in olive oil and grind until a smooth consistency is obtained.
3. Freeze in air-tight container.

Fusilli with Mint Pesto:
A variety of dishes can be made with mint pesto and here's a hearty pasta dish made with mint pesto. I have used whole wheat fusilli, though penne will work fine too.

Ingredients:
1 onion
2 cloves of garlic
1 cup spinach (thaw, if frozen)
1 can black eye peas (if using dried beans, soak for 24 hrs and cook until tender)
1 tsp red chilli flakes
2 tbsp mint pesto
2 pinches nutmeg powder
1/2 cup red wine
1/2 cup parmesan cheese
8 pitted kalamata olives (optional)
1 big roasted red pepper (optional)
2 tsp lemon juice
1/2 lb whole wheat fusilli

Method:

1. Cook fusilli in a big pot of salted boiling water. Cook al dente.
2. Heat olive oil in a saute pan. Add chilli flakes, garlic and onion. Saute until onions are soft and translucent.
3. Add spinach and saute for 2 min.
4. Add wine and let it cook until spinach gets tender.
5. Add mint pesto and sprinkle nutmeg powder.
6. Add drained black eye peas and cook for 5 more minutes.
7. Add fusilli. A little of starchy boiling water can be added if it gets too dry.
8. Mix in parmesan cheese and lemon juice.
9. Garnish with olives and roasted red peppers.
10. Enjoy...!!

A closer look....

I will post more recipes with mint pesto in subsequent weeks.
Ciao.....

Strawberry Chocolate Cupcakes

A Sweet beginning.......

Now that I have graduated to a more relaxed post-grad-student life, I thought what better way to utilize the extra time than documenting a hobby that I like the most, cooking....

My first blog is on one of the most popular dessert of all times - "cupcakes". I made a double chocolate cupcake inspired by black forest cake recipe (with a few twists of my own). Authentic black forest cake is made of chocolate cake with layers of whipped cream and cherries. Kirsch (cherry brandy) is an essential ingredient in an authentic black forest cake. I do not normally stock cherries or kirsch and so I decided to use something that I had on hand. Strawberries are now in season and on sale :-) We could not resist buying those succulent red berries and ended up buying way more than usual. We ate some, made strawberry jam and still had some waiting to be used. So I decided to substitute cherries in the black forest cake with strawberry and used the strawberry jam as a filling in the cupcake.

Here it is, my double chocolate strawberry filled cupcakes. I have used part-whole wheat flour, some honey instead of sugar and vegetable oil instead of butter for healthier cupcakes!

Ingredients:
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 cup cocoa powder
1 cup brown sugar
1 cup honey
2 eggs
1/2 vegetable oil
1 cup brewed coffee
1 tsp vanilla flavor
1 cup strawberry jam (Warmed over stove top or microwave)
8 fresh strawberry (halved)
Whipped cream (optional)

Method:
1. Pre-heat oven to 350 F.
2. Mix flour, baking soda, baking powder, salt, cocoa powder in a bowl and set aside.
3. In another bowl beat the eggs, oil, brown sugar and honey until well mixed. Mix in coffee and vanilla.
4. Add the flour mixture into wet mixture and stir until flour is fully incorporated.
5. Line muffin tray with parchment cups and grease well.
6. Half fill the muffin cups with batter and add a layer of warm strawberry jam. Fill the rest with batter and top it with halved fresh strawberry.
7. Bake for 20 min or until a toothpick inserted in the center of the muffin comes out clean.

Serve with whipped cream (optional). Yummmm..................