Posts Tagged ‘nuts’

Mr Filbert’s travels and recipes

Tuesday, August 24th, 2010

A note from Mr Filbert: My company, Filbert’s Fine Foods, was launched in 2010 by my friends, Mark Taylor and Paul Dooley; two food enthusiasts with a passion for inventive and original recipes. Between them they have over 40 years experience in the food business, and have been awarded over 30 taste awards from expert panels for different products along the way. From their base in the idyllic village of Milton Abbas in Dorset, they have crafted a range of distinctive new products under my brand, Mr Filbert’s.

A note from Mark and Paul: We created Mr Filbert to help us tell our story in a richer and more interesting way. Mr Filbert is a charming and slightly eccentric culinary inventor. Having spent much of his early life travelling the world in search of adventure, Mr Filbert returned to England with his faithful dog Mac when he inherited The Old Watermill in Dellcombe Bottom from his Great Uncle Archibald, together with a very vocal parrot called Duck. From his kitchen workshop, Mr Filbert set about devising amazing recipes and contraptions with which to surprise and delight his friends. He sources the finest local produce and exotic ingredients from around the globe to create his range of deliciously different nutty snacks, gourmet oils and sumptuous drizzles. Take a look at www.mrfilberts.com to find out more about him!

We hope you enjoy our delectable recipes as much as we enjoy making them!

Do you like FoodAdo? Register or follow us on Facebok and Twitter!

Do you like FoodAdo? Register or follow us on Facebok and Twitter!

Do you like FoodAdo? Register or follow us on Facebok and Twitter!

National Vegetarian Week, Day Four: Pasta!

Thursday, May 27th, 2010

 

Pasta with beautiful walnuts sauce


How to make the walnut sauce

200g/7oz shelled walnuts
25g/1oz unflavoured breadcrumbs
1 garlic clove, minced
30g/1oz finely grated Parmesan cheese
1 pinch minced fresh marjoram
175ml/6fl oz prescinseua (Ligurian curd cheese) or 150g/5fl oz fresh ricotta diluted with 2 tbsp tepid water
60ml/2.5fl oz extra virgin olive oil, plus extra to taste
sea salt (optional)

This sauce is more a thick paste than a traditional pasta sauce but it is a really versatile base to which other ingredients can be added and which could be used in all kinds of dishes.

Place the walnuts, breadcrumbs, garlic and salt in a mortar and pound with a pestle to form a paste. Alternatively, place these ingredients in a blender or food processor and blend until they form a paste. Transfer to a bowl if you are not using a pestle and mortar. Add the Parmesan and marjoram, then the prescinseua or diluted ricotta. Finally, add the olive oil to the mixture, a little at a time, stirring to combine the ingredients. Serve on hot pasta.

How to served it: (per person) 2tbs of the paste, 100g cooked pasta, along with some chopped sundried tomatoes, black olives and parsley, as well as some chili flakes. Seasoned with salt, pepper, olive oil and parmesan.

 

Recipe by Lydia Goldberg

You can find this and other amazing recipes from Lydia at www.thefooddiaries.com