Recipe for Pesto Sauce

Recipe for Pesto Sauce
Ingredients of Recipe for Pesto Sauce
25g/1oz fresh basil leaves, weighed without stalks
1 clove garlic, peeled
30ml/2 tbsp pine nuts
100ml (3fl oz) olive oil
25g/1oz freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method of Recipe for Pesto Sauce
1. Grate the parmesan using the food processor with rasping plate, then transfer to another bowl. Place the basil leaves, garlic and pine nuts into the food processor and chop. Add the olive oil and blend until well chopped and creamy, using maximum speed.
2. Add the Parmesan cheese and seasoning and briefly process to combine. Transfer to a screw topped jar if not using immediately. It is best used the same day, because the colour fades on keeping. It can however be kept in the fridge for up to 5 days. Serve with pasta, soups, fish or chicken.

Recipe for Mayonnaise

Recipe for Mayonnaise
Ingredients of Recipe for Mayonnaise
2 egg yolks
2.5ml (1/2 tsp) Dijon mustard
150ml (5fl oz) light olive oil
150ml (5fl oz) sunflower oil
15ml (1 tbsp) white wine vinegar or lemon juice
Salt and freshly ground black pepper

Method of Recipe for Mayonnaise
1. Place the egg yolks and mustard in the mixer bowl. Mix the oils together in a jug. Using the Whisk at maximum speed start to whisk the egg yolks and mustard together. When they have combined add the oil, drop by drop to begin with and then in a slow steady stream, until half the oil is added.
2. Switch off the machine, add half the white wine vinegar or lemon juice and seasoning, then whisk slowly, to combine. The mayonnaise should now be quite thick and smooth.
3. Gradually add the remaining oil, whisking at maximum speed. Add the remaining vinegar or lemon juice. Store in a screw topped jar for up to 3 days in the fridge.
4. Using the food processing attachment or liquidiser place the egg yolks, mustard and half the vinegar or lemon juice in the food processing bowl or liquidiser jug and blend until pale and creamy. With the motor running gradually pour in the oil and blend until the mayonnaise is thick. Add the remaining vinegar and seasoning.

CORIANDER AND LIME MAYONNAISE
Replace the vinegar or lemon juice with lime juice and stir in 30ml (2 tbsp) finely chopped coriander and the finely grated rind of 2 limes.

CUCUMBER MAYONNAISE 
Finely chop 7.5cm (3 inch) piece of cucumber and pat dry on absorbent kitchen paper. Fold into the mayonnaise with 30ml (2 tbsp) chopped chervil or tarragon and a little extra salt. This mayonnaise makes a perfect accompaniment for fish.

TARTARE SAUCE 
Add 10ml (2 tsp) snipped chives and 15ml (1 tbsp) each of chopped gherkins, capers and parsley to the finished mayonnaise. Stir in 15-30mi (1-2 tbsp) lemon juice to thin the mayonnaise.

Recipe for Mediterranean tomato sauce

Recipe for Mediterranean tomato sauce
Ingredients of Recipe for Mediterranean tomato sauce
450g/1lb medium sized tomatoes
1-2 cloves garlic
Handful of basil leaves
Salt and pepper to taste

Method of Recipe for Mediterranean tomato sauce
1. Place the tomatoes in a large bowl, cover with boiling water and leave to stand for 1 minute. Remove with a slotted spoon and when cool enough to handle, remove the skins.
2. Cut in half and place in a clean bowl with the garlic, basil and olive oil Toss together and season with salt and pepper.
3. Transfer to a large frying pan and turn the tomatoes so that the cut side is uppermost.
4. Heat until just starting to sizzle then cook over a low heat for 30 minutes. The tomatoes should have shrunk a little in size and be charred underneath. Remove from the heat.
5. Allow to cool slightly then transfer to the Liquidiser and blend until smooth. Serve with pasta, or as an accompaniment to meat dishes.