#DaliasKitchen | Al Fresco Entertaining

BY Dalia Dogmoch Soubra / Apr 9 2017 / 21:36 PM

Fresh, light bites that taste divine for dining in the sunshine by Dalia Dogmoch Soubra

#DaliasKitchen | Al Fresco Entertaining

Spinach, Almond & Sunflower Pesto Casarecce Pasta

Serves 4

Prep & cook time: 15 minutes

500g casarecce pasta or similar

80g toasted almonds

60g toasted sunflower seeds

3 garlic cloves, peeled

1 large bunch of basil

1 large bunch of spinach

240ml good quality olive oil

1 tsp sugar

½ tsp salt

½ tsp white pepper

50ml pasta water

60g grated Parmesan cheese (optional)

1. Cook the pasta as directed on the packet in boiling water with a pinch of salt. Keep in mind to set aside 60ml of the pasta water at the end.

2. In the meantime, blend all the ingredients in a food processor.

3. Once the pasta is cooked, drain and keep 60ml of pasta water. 

4. Add the water to the food processor, the Parmesan cheese if you chose to use it, and blend until smooth. Add more or less olive oil depending on desired consistency, and season to taste with salt and pepper.

5. Once the pasta is cooked, toss it with the pesto sauce and garnish with almonds or sunflower seeds. Enjoy!

Smoked Paprika Prawns with Chickpeas & Arugula

Serves 4

Prep & Cook Time: 15 minutes

12 – 16 large shrimp, shelled and deveined

½ tsp smoked paprika

A pinch of salt 

400g cooked chickpeas (you may use the canned 

type if you desire, rinse well)

A handful of arugula

2 tbsp Dijon mustard

30ml apple cider vinegar

90ml extra virgin olive oil

Salt and pepper to taste

1. In a large pan on high heat, heat a little oil, sprinkle paprika and salt on the shrimp, and sauté them for less than a minute, making sure not to overcook them.

2. In a bowl, whisk the Dijon mustard, vinegar and olive oil and season to taste. Add the chickpeas and the arugula to the bowl, and gently toss. 

3. Season to taste, place the chickpeas and arugula on the plate, the prawns on top and serve. 

Vanilla Semolina, Mascarpone & Blueberry Pudding

Serves 4

Prep time: 15 minutes 

80g fine semolina

800ml milk 

2 - 3 tbsp sugar

Seeds of 1 vanilla bean or ½ tsp vanilla

Pinch of salt

100g blueberries

2 - 3 tbsp hot water

3 - 4 tbsp honey (divided)

100g mascarpone cheese

Chia seeds to garnish

1. In a pot, bring the semolina, milk, sugar, vanilla and salt to a boil. Reduce the heat to a simmer and cook for 3 – 5 minutes stirring constantly, making sure the bottom does not stick. Add a little more milk if needed. Set aside.

2. In a small bowl add the blueberries, 2-3 tbsp hot water, and one tablespoon of honey. Stir and set aside.

3. Whisk the mascarpone with the remaining honey until smooth.

4. In ramekins or heatproof glasses, add the semolina pudding, the whipped mascarpone cream, top with the blueberries and sprinkle some chia seeds on top. Voila!