Chickpea Bruschetta

Serve- 6-8 persons

Ingredients:
1. 1 can or 1cup of boiled Chickpeas, drained and rinsed
2. 1 Tbsp or dry Italian Herbs
3. 1 Clove of Garlic
4. 1 Small Lemon
5. Pinch of Hot Pepper Flakes
6. Salt and Pepper, to taste
7. 2 Tbsp of Extra Virgin Olive Oil, plus extra
8. Fresh Sliced Italian Bread

Method

• Preheat your oven to 220 degrees. Line the bread on a baking sheet ad drizzle with olive oil on both sides. Sprinkle with salt and pepper and bake for about 8-10 minutes.
• In a large bowl add the chickpeas, lemon juice, italian herbs,  hot pepper flakes, extra virgin and salt and pepper.
• Using the back of a fork or spoon smash the mixture until its nice and chunky but not totally pureed.
• When the bread comes out of the oven rub it all over with the garlic. Top each bread with some of the chickpea mixture.
• Squeeze a touch of lemon over the top and enjoy!

Fusilli with Classic Basil Pesto and Roasted Vegetables

Serving- 2-3

Ingredients:
1. 200g fusilli
2. 1 medium onion, finely diced
3. 4-5 green beans
4. 1 medium bell pepper (any color)
5. 3 tablespoons lemon juice
6. 2 tablespoon of pesto sauce (for the sauce refer my http://mykitchenrecipez.blogspot.co.nz/2012/10/basil-pesto-bruschetta.html)
7. Salt and black pepper to taste

Method:

• Cook pasta according to package directions.
• Cut beans and bell pepper thinly lengthwise.
• Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 or 4 minutes.
• Add beans & bell peppers and continue to cook 6 minutes or until vegetables are cooked and crispy.
• Add pesto, lemon juice, salt and pepper and cook for 1 minute, stirring well.
• Add this sauce to pasta, mix thoroughly and serve.

Basil Pesto Bruschetta

Ingredients:

1.1 loaf crusty Italian bread, sliced into pieces about half to three-fourth inch thick

Pesto Ingredients

2. 5-6 half inch pieces of pecorino romano or parmesan reggiano 

3. 2 tablespoons pine nuts

4. 3-4 dried red chilis 

5. 3 big cloves garlic, peeled*

6. 1 bunch fresh basil, leaves plucked

7. 1/4 cup olive oil

8. Salt to taste

Method:

• Add the pieces of pecorino romano to food processor and process until in small pieces.  
• Add the pine nuts, red chilis and garlic and process until all are in small small pieces.  
• Wash the basil and mint.  Dry the leaves with a paper towel or by wringing the water out.  Add the basil leaves to the food processor bowl.  Not all of the basil leaves may fit into your food processor bowl.  In that case, add the basil in batches.
• While the food processor runs, slowly drizzle in the olive oil through the top opening or add before running.  If all of the basil mix didn’t fit, add the remaining amount and run the processor again while drizzling in the remaining olive oil.
• Transfer from the food processor to a bowl.  Add salt to taste.  
• Arrange the bread slices on a cookie tray.  Smear a little Olive oil or butter on one side of each piece of bread. 
• Spread a generous layer of pesto over each slice of bread.  Pop the tray into the oven at about 180 degrees or into a toaster oven for about 8-10 minutes or until the bread starts to look a little golden around the edges.