I did some major grumpy baking/cooking today. On the menu, chocolate olive-oil cake and pesto pasta with basil from the organic garden.
Even though I couldn’t stand Nigella as a food show personality, I’ve been eyeing Nigella’s Chocolate Olive Oil Cake recipe for some time because it looked both easy and delicious. I tend to romanticize the outcome of a recipe on first try, which usually leads to disappointment, but this recipe came out as great as I had imagined. Just a few everyday ingredients and you have the perfect everyday-cake. It’s tender, moist, and subtly sweet. Even without a spring-form pan, the cake pulled away nicely from the edge of my silicon pan leaving a perfectly round and easy to serve cake. Bravo Nigella!
However you will need a baking scale since the recipe is in metric.
For dinner, I attempted my first fresh pesto which also came out amazingly good.
I took a standard pesto recipe but instead of pine nuts I used cashews, which I toasted lightly before processing. I also used a blend of parmesan and romano cheese which resulted in a less punchy pesto which I prefer since sometimes pesto can feel very abrasive. Toss in some whole wheat pasta, petite peas, mozzarella, and roasted tomatoes and voila. The most delicious and hearty non-meat dinner ever.
I can’t wait to keep practicing these recipes until I get them down pat and can whip them up at a moment’s notice.
And I still can’t believe how well these recipes went considering these were my first attempts. Perhaps the key to successful cooking is being in a terrible mood…
For Nigella’s Olive Oil Cake recipe see here. (she also has the conversion to make it gluten free!)
And for my Cashew-Pesto Pasta recipe see here. Enjoy!