How is November going? Ladies, are you on track for that slinky Christmas dress? Guys, is the shirt getting tucked into the belted trousers/pants or are you going beltless with a loose shirt? I’m really enjoying this month. I’ve been eating loads of pumpkin, cauliflower, bak choy, callalloo and walnuts. And although it’s Cayman, the weather has been cooler so I’ve been seasoning my food with lots of paprika and chili and turmeric and fresh grated ginger. Might also be something to do with my paranoia about catching flu; loading my body with all of the immunity boosters!
Anyway, I’m excited. I’m going to Scotland for a week in December. I’ve decided to take a fitness qualification . Woo hoo. Planning to pop in to see the old man and his bird (sorry Bernadette) whilst I’m there. Also planning a trip to my 2 favourite Glasgow restaurants, Gandolfi and Sarti. I’m actually feeling all nostaligic sitting here writing this for you. Gandolfi was one of my hang outs during my University days and it introduced me to one of my favourite pasta sauces, walnut and olive. I loved it so much that I spent years working on it to replicate the recipe only for my husband to go on a business trip and bring me back the Gandolfi cookbook LOL.
On to food!
I’m going to share my take on Gandolfi’s linguine with walnut and olive sauce. Try the sauce too as a tapenade.
250g of black olives (pitted)
3 cloves of garlic (crushed)
150g of walnuts
125ml of olive oil
1 tablespoon of chopped parsley
2 tablespoons of chopped basil
100g of grated parmesan (optional)
salt and pepper to taste
4 large zucchini (courgettes)(ribboned).
Toast the walnuts and add them to a blender with all of the other ingredients. Pulse until the ingredients are almost paste like.
Steam the zucchini for about 5 minutes or microwave for about 3 minutes. You want it to have a slight crunch. Tip it into a pan, add the walnut and olive sauce. Stir through and serve.
I don’t eat parmesan anymore (I went off it completely after I had my third child….odd what kids do to you!) so I have mine without.
You can add nutritional yeast to this if you don’t eat parmesan.
Off now to plot and plan my trip!