Meet my new love: beetroot pesto. It works both on bread and as a dip. And also I finally got around to making this life-changing bread. So tasty, nutritious and supereasy to make! Happy Sunday folks!

BEETROOT PESTO

(from Glorian ruoka&viini)


400g beetroots (you can use beetroots in vinegar or boil fresh beetroots and let them cool)
2 cloves of garlic
100g grated parmesan
100g cashewnuts
1 bunch of basil
about 100ml extra virgin olive oil
salt
black pepper


Throw everything (but salt and pepper) in a food processor and mix until smooth. Season to taste.

Somehow the best memories almost always revolve around food.

 

CANNELLINI BEAN PASTE

(adapted a little from Eeva Kolu)


300-400g cannellini beans
half a clove of garlic, cut in small pieces
a squeeze of lemon juice
1tsp grated (organic) lemon zest
a handful of parmesan
some tablespoons olive oil
salt and pepper to taste
flat leaf parsley for garnish


This is one of those recipes that's hard to give exact measures for; just trust your tastebuds as you make this!

Rinse the beans in a colander. Throw everything (except salt, pepper and parsley) in a food processor (or blender) and blend until smooth. Season to taste and add more olive oil (and a little water, too, carefully, if it seems to need it) until your paste is nice and smooth. Garnish with olive oil and parsley.


(Recipe for the banana coconut pancakes here. The porridge recipe is coming later!)

I love spreads on bread and this is the one I make most often. I had something similar in Berlin years back but I make mine a lot more spinachy; you can use more feta to make it thicker and saltier and for a creamier touch you can try adding some cream cheese as well. This is how I like mine:

SPINACH FETA SPREAD

250g fresh spinach
100g feta cheese (I prefer goat's milk feta)


Blanch the spinach in boiling water for about a minute until it wilts. Rinse the spinach under cold water in a colander and squeeze excess water out with your hands. Puree the cold spinach and feta with a hand blender. Keep in the fridge for about a week.