Open pesto sandwich (life-improvement, guaranteed)

Open Pesto Sandwich. Waltzingmatilde.com I really love freshly made pesto. Yeah, I know, who doesn’t? It’s a thing of perfection, right? Like Michelangelo’s Sistine chapel. Or The Mindy Project. Every time I eat a plate of freshly boiled pasta, tossed with hearty green homemade pesto I think: “This must be one of my all time favorite meals.”

Waltzing Matilde is making her Open Pesto Sandwich. With that in mind it’s sort of strange that it took me 35 years to come up with the idea for this sandwich. The open pesto sandwich. Yeah, let that sink in for while. The. Open. Pesto. Sandwich.

Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com The only thing you have to leave out is the garlic, but that’s a price you’re willing to pay, believe me, in order to have pesto for breakfast. Or midnight snack. Or whenever. Oh, and another thing: it takes you about four minutes to make this life-altering sandwich.

Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com With a regular pesto you blitz all these great ingredients together and they form this magical wonder sauce. And you, you forget that they were ever even stand-alone ingredients. In this recipe they stay close but still separate (the equivalent of the type of relationship a parent hopes their 14-year-old has with their new boyfriend or girlfriend).

Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com In this way, you let the ingredients mingle happily with each other, but you also let them shine individually. The sweet, salty and crunchy almonds say “Hi!” to the soft cream cheese. The crumbly umami-packed Parmesan is hitting it off with the light herby basil. And the sourdough and the olive oil are, of course, the hosts of this great party.

Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com

Open pesto sandwich (life improvement, guaranteed)
 
You don’t need any measurements for this one. You just throw stuff on to that toasted bread like there’s no tomorrow. Okay?
Author:
Ingredients
  • Sourdough bread (or any bread you like!)
  • Salted butter
  • Cream cheese
  • Parmesan – shaved, thinly sliced or grated
  • Basil – shredded, chopped or small whole leaves
  • Almonds and/or pine nuts – toasted and then roughly chopped
  • Some good olive oil
  • Flaky sea salt
Instructions
  1. Toast your bread. Toast the nuts until golden in a medium hot pan with some olive oil and sea salt (4-5 min, shake the pan frequently). Set aside to cool a bit. Dress your toast with butter (no, you should not skip the butter), cream cheese and shaved Parmesan. Sprinkle the basil over it. Chop up the nuts and sprinkle on top. Drizzle with olive oil and sprinkle some sea salt. And then: Enjoy!

Plum pie with creamy nutty Frangipane

Time for plum pie with nutty Frangipane! At Waltzingmatilde.com There are so many things to love about this pie that I don’t even know where to begin. Perfect pastry? Naturally. A gooey, nutty heavenly cream hidden inside, called something as intriguing and promising as Frangipane? YES. A sticky, tangy, shocking purple coating of plum? Check.

Plum pie with creamy Frangipane, Waltzingmatilde.com Also, it’s so effing autumnally and comforting you just wanna curl up and use it as a blanket. Seriously, an evening with this pie + pitch black outside + rain against the window + a couple of episode of Looking/The Honourable Woman/The Mindy Project (season 3 – yeah!)/Louie/River Cottage = perfect life. Summer: you’re free to go.

Ingredients for Frangipane. Waltzingmatilde.com Wait, before you run off looking for a plum tree, I must give you a few more words on Frangipane. Frangipane will MAKE YOUR LIFE BETTER. It’s part of a fine old Italian, then French, baking tradition (dating back to 1226 according to some, read Wikipedia). It’s made out of egg, butter, sugar and ground almonds. And you can use it in, like, everything. Like, all over the place. In cakes, cookies and croissants. Think of it as a melted and golden version of marzipan. A rule of thumb is: since it’s so gooey it normally needs a host. Or does it now…?

Plum pie with nutty Frangipane. Waltzingmatilde.com For this recipe I’ve used a mix of almonds and hazelnuts, which, yes, granted, might upset the Italians and the French but that’s a risk I’m willing to take, considering the result. Sweet-gooey hazelnut with sour-sticky plum, you see what I’m saying, right?

Waltzing Matilde whipping cream. In Kenzo t-shirt and plumcolored nails. Waltzingmatilde.com

 

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Angel hair pasta w homemade Ajvar, pancetta and mozzarella Aka One of my top five pasta recipes

Angel hair pasta w homemade Ajvar, pancetta and mozzarella This is one of my absolute favorite pasta dishes. Hands down. Top five. A go-to pasta for the rest of my life. It’s delicious, it’s comforting, it’s a firecracker on your plate! When I concocted this pasta for the first time I was so pleased with myself it was embarrassing.

Waltzing Matilde picking thyme for a favourite pasta Bell peppers for homemade Ajvar To begin with, homemade Ajvar is to die for (at least this one is!) Sweet, earthy flavors with a lot of body. Plus a ridiculously nice deep red color! And then you have the almost sinful qualities of the angel hair pasta, always welcoming a sauce with a creamy, loving embrace. Add plump mozzarella and crispy, salty pancetta/bacon and you’re in flavor heaven.

 

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