I enter into a new debate: salt or cheese?
Also, my pesto is the besto and other (terrible) puns
It’s been a fun week here at Daen’s Kitchen HQ as I have started to give people a sneak peek into Garlic, Olive Oil + Everything Else as well as start a debate online of people arguing about salt versus cheese. Well, take the gloves off - we finally have an answer! (And it’s not as exciting as you might think, sorry).
I’m also releasing my pesto recipe, and I declare, “my pesto is the besto!” and that’s the last time I’ll use that terrible line, but I had to do it once because… well… it is.
Once again, the recipes that go viral are always the most surprising and this time it’s Roasted Tomato + Garlic Baked Brie that has the internet drooling.
More recipes and my book tour as well. So, like a TikTok commenter waiting to say “that’s too much oil”, let’s waste no further time and dive on in.
Pesto Toast: the series
I was never hugely into pesto. Call me scarred from late nights at uni where a jar of pesto and questionable pre-made ravioli were the only things left in the fridge. But, I’ve reworked the magic and made pesto that will suit so many meals (including that questionable ravioli).
The four-part series are on my social channels, and they include:
I’ve also used it in my cookbook with a homemade ricotta gnocchi - decadent, delicious weeknight meals that also can be used for a dinner party.
And now, what you’ve all be waiting for - the actual recipe!
Serves 4
Ingredients
2 garlic cloves peeled
1 bunch fresh basil, leaves picked off stems
¼ cup pinenuts 40g
20g pecorino romano grated
20g parmesan grated
½ cup olive oil
Method
Place the garlic cloves, pinenuts, basil and pinch of salt into a food processor and blend until well combined. Grate in the cheese and blend while slowing pouring in the olive oil.
I divide the internet: cheese or salt
I’ve had many people debating in my comments over, I mean, the strangest things. But this week it did make me have a little giggle.
And, of all the recipes to cause a commotion, it was my Garlic Confit Butter Bread. Was it parmesan or was it salt I was adding to the recipe by the bucketload?
Well, ladies and gentleman, we have an answer. *drumroll*
It was… Parmesan! It’s what gives it that beautiful cheese pull.
Feel like making the cheesiest (not saltiest) bread? Here’s the recipe.
The book release is nearly upon us and my book tour (can’t believe I get to say that!)
I cannot believe it, but next Tuesday is my official Australian release date. August 29, 2023 you can finally get your hands on Garlic, Olive Oil + Everything Else.
I’ll also be going on Weekend Sunrise on Sunday 27 August and The Morning Show on Monday 28 August, so tune in to watch me recreate some recipes from the book.
Haven’t ordered it yet? Here’s your link to get your copy if you need International shipping.
And please tag me on socials when yours’ arrives.
(My US friends, it’s coming soon! Stay tuned!)
YouTube is coming, and it has cats!
Don’t forget to subscribe to my YouTube channel where I will be releasing my own cooking show soon. It will even star my mum and my cat Boots! Cooking, cats and mothers - what could be better?
Recipe roundup
I’ve chosen three recipes this week for you; my viral tomatoey baked brie, delicious stuffed capsicums and also my carb-free (but tasty) spin on bruschetta.
As always, let me know if you make these.
Until next time (when I’m officially a published author)…
Daen’s Kitchen
Baked Brie
I’ve played around with baked brie before. I’m all about it, in fact! It’s rich and decadent and the ultimate party starter. This time around, I’m using seasonal tomatoes to make roasted tomato and garlic brie.
Stuffed capsicums
Today, we’re diving into one of my all-time favourites – Mediterranean stuffed peppers. Or as some people like to call them, like us Australian’s, Mediterranean stuffed capsicum. Whichever name you prefer, these Mediterranean stuffed bell peppers are guaranteed to tantalise your taste buds and give you a warm embrace from the Mediterranean coast!
Bruschetta vegetables
Everyone knows a bruschetta, right? But, how about one that breaks all the rules – nothing’s tastier than breaking the rules! This one is sans-bread, but it incorporates all the flavours that you love from a bruschetta. Introducing the Grilled Vegetable Bruschetta.
