I have been watching many cooking shows lately and one of them is Annabel Langbein's The Free Range Cook. I don't know why, but I like her New Zealand accent. It's kinda weird but kinda nice. Very similar to Australian but not quite.
Anyway. I have always found foreign accents fascinating. I am not the only one because one dude found Parikash uttered in a foreign accent so sexy that he had to cook Paprikash. Hah!
When I watch TV shows, I always find Spanish, French and Italian accents so exotic. I also love English, Scottish and Irish accents. It's pleasing and easy on my ears. That made me wonder if any foreigners find our Malaysian accent comely.
But much as I enjoy listening to foreign accents, I have trouble understanding what they are saying (sometimes). On TV it is fine. The actors/presenters speak clearly.
But on the phone I really sweat it out when I speak to my Scottish (and some British) clients. I have to make them repeat what they say and I wonder if they think that I am daft. Or deaf.
Coming back to Annabel Langbein, she made a Hazelnut Pesto on one episode of her show. She used the pesto to dress some new potatoes. As you know, I love anything green, so this pesto captured my imagination.
And guess what? I happen to have some hazelnuts in the fridge. So I roasted the lot and went out to get Italian Basil and some Arugula (Rocket).
And since I also had some pumpkin in the fridge, I made roasted pumpkin and tossed them with the pesto.
I thought it was very nice. Though I am not really fond of Italian Basil, but used in a small amount in this pesto, it was very pleasing. I liked the pesto very much and I believe I will be trying many different pestos to jazz up my food.
Recipe source : Adapted from A Free Range Life
- 1/2 cup roasted hazelnuts, skin removed (it's OK if some skin does not come off)
- 3 handfuls Arugula/Rocket
- 1 handful Italian Basil
- 4 cloves garlic
- 1/4 cup olive oil
- 1 tsp sea salt
1. Put everything into a food processor and process in pulses to get a chunky mixture.
2. Taste for seasoning and store in an airtight container.