Pasta with ramson pesto, scallops and almonds

scallop and ramson pasta

Foraging for some or even just one of the ingredients for my dishes gives me a lot of satisfaction. A couple of weeks ago I picked a basket full of ramson leaves and made a few condiments. Last time I posted ramson butter, this time I made ramson pesto and made a simple pasta dish.

This dish has few ingredients but it is really tasty.

500 g pasta
4-5 tbsp ramson pesto, see recipe below
20 scallops
100 g almonds
2-3 tbsp butter
1 lemon, the juice and a few wedges for garnish
Salt and pepper to taste

Start by cooking lightly salted water for your pasta. Roughly chop the almonds and cut the scallops in two

When the water is boiling add your pasta.

Melt the butter in a frying pan and start by browning the chopped almonds, when nice and toasty remove the almonds and set the nuts aside.

Fry the scallops in the butter on both sides, add the juice of half a lemon or more. Salt and pepper to taste.

Drain your finished pasta and add desired amount of ramson pasta, stir untill nicely blended. Plate your pasta and top with the scallops and nuts.

Garnish with lemon and some fresh ramson.

 

Picture from when I made ramson butter

Ramson pesto

200 g Ramson
75 g white hard cheese(I used a cheese called Balsfjord, a white norwegian goats cheese)
150 ml rapeseed oil
sea salt and freshly ground black pepper

Start by placing almonds and cheese into a food processor and blitz into crumbs. Add wild garlic, process again until you’ve got a coarse pesto. Then add the oil little by little, with the machine still running.
Season with salt and pepper.

Put the pesto in cooled sterilized jars and pour a little oil on top and keep them in the fridge. The pesto will keep for a few weeks.

Scallop pasta

 

Refreshing lemonade with raspberries

Refreshing and thirst quenching. if you do not mind the bit of sugar in this drink it is a nice source of vitamin C. If you want you can substitute the sugar with stevia or make a mix of both.

Yields: 1,5 liters   Time: 15 minutes + chilling time

Ingredients
5  lemons
2,5 dl frozen raspberries
150 g sugar
5 dl boiling water
5 dl cold  water
For garnish
slices of lemon for garnish
raspberries
mint

Squeeze the juice from the lemons and raspberries in a large pitcher, add sugar and the boiling water. Stir until all the sugar is dissolved and add the cold water. Water, sugar and lemon can be adjusted to taste.

Put the lemonade in the refrigerator to chill

Serve with ice cubes, lemon slices, raspberries and mint leaves

Lemon blondie with marzipan and dark chocolate

Lemon blondie
Chewie soft lemony blondie with marzipan.
I had some marzipan that I thought would be nice to use with this cake. Lemon and marzipan goes quite well together, I was not used to this combination, but a vacation to Malta 15 years ago I tasted this combination for the first time, bakeries had a lot of marzipan treats and most of them lemon flavoured. I might have tasted this combination earlier, but do not have as vivid memory as the one from oour vacation to Malta.

You need:

100 g butter
100 g white chocolate
1 can sweet condensed milk
3 eggs
5 tbsp fresh lemon juice
grated peel from 1 lemon
150 g chopped marzipan
100 g dark chocolate

Preheat oven to 150 C

Melt the butter and chocolate on low heat in a sauce pan and add the condensed milk. Set the pan aside and let it cool a bit

Whisk the eggs, add the butter mix and lemon juice and peel stir to a smooth mixture.

Lastly add the flour and stir untill a smooth batter, but do not over mix.

Lemon blondie with marzipan

Pour the batter in a baking paper lined pan about 25 x 25 cm. Sprinkle the marzipan bits on top.Bake the cake in the lover third of the oven for about 25-30 minutes.

Let the blondie cool before you decorate it with chocolate.

Blondie recipe