To our dear #LoyalRoyals,

Ta-Da! It’s our 18th birthday and to celebrate we’re giving you a copy of our first edition Royal Recipe eBook.

It’s thanks to you, our very own Royal Family, that we’ve reached this milestone and had so much fun on the way.

The recipes included here were developed, styled and photographed by the amazing Sam Linsell with art direction and design by the super talented Roxy Spears of Good Design. These are the kind of recipes we hope you’ll revisit time and time again to inspire fabulous home cooking and entertaining.

Please keep your feedback coming and, of course, spreading that #pesto love!

With love from the Palace,

HRH Kathleen

SUMMER Sam’s Grain Salad with Harissa 7

Festive Canapés with Rocket Pesto Mayonnaise 9

Pesto Tartlets with Roasted Tomatoes & Goat’s Cheese 11

Exotic Pizza with Chermoula 13

Party Eggs with Chimichurri 15

AUTUMN Seared Salmon with Thai Pesto 17

Roasted Aubergines with Harissa 19

Pizza Pronto with Red Pesto 21

Pesto Patés 23

Easy Minestrone & Pesto Bread 25

Aubergine Pizzas 27

WINTER Mushroom Burger with Greek Pesto 29

Baked Pesto Chicken & Roasted Root Vegetables 31

Cheese & Onion Bread with Red Pesto 33

Lamb Tagine in the Wonderbag™ 35

Pimp my Soup 37

Savoury Scones with Red Pesto 39

SPRING Mason Jar Salads with Pesto Dressing 41

Potato & Green Bean Pasta 45

Roast Rack of Lamb with Basil & Lemon Pesto 47

Palace Peppers with Basil Pesto 49

Perfect Ribeye with Chimichurri 51

Smashed New Potatoes with Greek Pesto 53

Contents

SUMMER

– 7 –

You will need

Salad

1 cup bulgur wheat*1 vegetable stock cube½ cup brown lentils2 tbsp olive oil1 tbsp Pesto Princess Harissa PasteSmall parsley bunch, finely chopped, reserving a few leaves for garnishingSmall mint bunch, finely chopped, reserving a few leaves for garnishing½ red onion, finely chopped3 spring onions, sliced½ cup rosa/cherry tomatoes, halved1 English cucumber (or 4 small Israeli ones) shaved into strips on a mandolin

For the dressing

½ cup thick Greek yoghurt¼ cup hummus1 tsp Pesto Princess Harissa PasteOlive oil for drizzling

How to

1. Dissolve half the stock cube in 2 cups of boiling water, and soak the bulgur wheat for 15 minutes or so, until it plumps up and absorbs the water.

2. Boil the lentils in a cup of water and the other half of the stock cube for 30 minutes, or until just tender. Drain and allow to cool.

3. While you’re waiting for things to cool down, make the dressing by combining the ingredients and piling into a ramekin to be served alongside the salad. Adding the dressing at the last minute pre-vents it from getting too soggy.

4. Once the bulgur and lentils have cooled, mix with the olive oil, Harissa Paste and season well with salt and pepper.

5. Gently mix in the herbs, onions, cucumbers and tomatoes and garnish with the reserved herb leaves. Serve with the dressing on the side.

Feeds 4

*Bulgur is a whole grain made by boiling, drying and cracking whole wheat kernels, then grading them according to size. It is available in most health stores and independent super-markets like Atlas Trading in the Bokaap, or Fargo Trading in Observatory.

SUMMER

– 9 –

You will need

Baguette thinly sliced into 20 – 30 pieces*100g – 150g raw fillet of beef, thinly sliced**3 tbsp Pesto Princess Rocket Pesto½ cup of mayonnaise***30 wild rocket leavesParmesan shavings to garnishOlive oil and lemon juice to dress the beef carpaccio

* Use an electric carving knife to make this quick and easy #samsays

** Wrap fillet in clingfilm and freeze. It’s easier to slice when fro-zen #samsays

How to

To make your very own carpaccio, freeze the fillet of beef before slicing paper-thin. Lay the slices on a plate to thaw. Season and drizzle with olive oil and lemon juice. To save time, you can purchase packs of ready-made beef carpaccio from a good delicatessen like Giovanni’s in Greenpoint.

Slice the baguette thinly into 20 – 30 slices. Day- old bread is much easier to work with.

Toast the bread slices under the grill on both sides until golden brown, or crisp up in the oven. The toast rounds can be prepared ahead of time, cooled and stored in an airtight container.

Mix ½ cup mayonnaise with the Rocket Pesto. When you are about to serve, spread each canapé with the mayonnaise mixture.

Place a wild rocket leaf over the mayonnaise and a piece of carpaccio (tailored to fit) over that.

Decorate with a shaving of parmesan and serve immediately for crisp results.

*** a French style mayonnaise like Helmann’s will marry well with the pesto.

Makes a maximum of 30 canapés.

SUMMER

– 11 –

You will need

Filling

10 small to medium-sized ripe tomatoes50 ml Pesto Princess Basil Pesto (roughly half the jar)100g goat’s milk cheeseGlug of olive oilSalt and pepperSmall fresh basil leaves for garnish

Pastry

200g cake flour100g butter (cold)1 egg50 ml Pesto Princess Basil Pesto

How to

Preheat the oven to a gentle 150˚C. Cut the tomatoes in half and place cut side up on a large roasting tray, so as not to crowd them. Drizzle with olive oil and season with salt and pepper. Slow-roast for 1½ hours until tender and caramelized.

While the tomatoes are slow roasting, make the pesto pastry by pulsing the flour and butter in a food processor until it resembles breadcrumbs. Add the pesto and beaten egg and mix until the dough comes together. Empty onto a floured surface, giving it a few turns to form a dough ball. Wrap in cling film and place in the fridge to rest for 30 minutes, while you check on those tomatoes.

Roll out the dough on a well-floured surface and line the small or large loose bottomed tart tin/s with the pastry. Store these in the fridge until they are ready to be baked.

Once the tomatoes are caramelized, remove them from the oven and crank up the heat to 180˚C.

Line the pastry shells with baking paper, or a flattened cupcake liner, and fill with baking beans or rice. Bake the shell/s blind for 10 minutes. Remove from the oven and take out the paper and beans. Place the pastry cases back in the oven for a further 5 minutes to crisp up.

Spread 1 teaspoon of pesto per small tart tin, or 50 ml for a larger tart tin over the base of the pastry. Fill with the roasted tomatoes ensuring they cover the entire surface. Crumble the goat’s milk cheese and dot it over the top, pushing it in between the tomatoes here and there. Bake for 20 minutes until the cheese is just starting to brown.

Serve warm or at room temperature, scattered with fresh basil leaves, with a side of extra pesto for those who may want an extra dollop. Add a salad, a glass of wine and you have the perfect, pesto-packed late summer meal.

Makes 10 small tarts or 1 x 26cm tart.

SUMMER

– 13 –

You will need

4 prepared pizza bases*1 large aubergine, or two medium, sliced into 1.5 cm rounds1 tbsp Pesto Princess Chermoula PasteA jar of store bought Napolitana sauce, or your own go-to tomato topping for pizza300g grated mozzarella2 x 100g Fairview Chevin Traditional, or other soft goat’s cheeseSalt and pepperPunnet of fresh basil leaves, or a few sprigs if you have some growing in your garden

* Earthfire Pizza produces thin crispy pizza bases, and you can pick up a pack from their foodtruck, or one of the many food markets where their addictive pizzas are sold.

How to

1. Heat your oven to 260°C, or fire up your Earthfire portable pizza oven according to their instructions.

2. Brush the aubergine slices with olive oil and sear in a griddle pan on both sides, until they’re just done. Season lightly with salt and pepper.

3. Spread a thin layer of Pesto Princess Chermoula Paste over the base of your pizza. Remember a little goes a long way, as it’s a concentrate. For a gentler heat, thin your Chermoula Paste with a little olive oil before spreading over the pizza base.

4. Top with a thin layer of Napolitana sauce. Too much sauce might make your pizza soggy, so try not to overdo it.

5. Sprinkle over a thin covering of grated mozzarel-la, and top with the grilled aubergines.

6. Break the goat’s cheese into morsels and scat-ter these in between the aubergines. You will need about 40 – 50 g of goat’s cheese per pizza.

7. Bake for 3 minutes, or until the cheese is bubbling and the edges crisp and brown. Scatter the torn basil leaves over the top, slice and serve.

Feeds 4 pizza enthusiasts.

SUMMER

– 15 –

You will need

12 hard-boiled eggs, free range would be nice¼ cup mayonnaise3 tbsp Pesto Princess ChimichurriSalt and pepper50g smoked troutRadishes, finely sliced on a mandolinMicro greens, or baby herb shoots from your garden

How to

1. Boil the eggs for 10 minutes, until they’re hard-boiled, and refresh in cold water

2. When cool enough to handle, peel and cut into two neat halves.

3. Remove the yolks with care, and mix with may-onnaise and Chimichurri in a bowl. Season with salt and pepper, and beat with a hand held whisk until smooth and creamy.

4. Fit a large, star-shaped nozzle to a piping bag and fill with the egg yolk mixture. Pipe into the cavity of the waiting eggs. If piping bags take you out of your comfort zone, simplify the process by spooning the mixture into the eggs ;)

5. Top with a flourish of smoked trout, a few radish slices and the micro greens.

Feeds 10

AUTUMN

– 17 –

You will need

200g – 300g salmon fillets (skinned, pin boned* and cut into large chunks)2 tbsp soya sauce½ tsp sesame oil½ tsp finely chopped chilli / ¼ tsp chilli flakes (optional)½ tsp grated ginger1 tbsp sunflower oil for searing200g egg noodles3 tbsp Pesto Princess Thai PestoLemon or lime juice to spritzFresh coriander to garnish

* pin bones are small, floating bones in the connective tissue of the salmon, not connected to the skel-eton. A truly awesome fishmonger will remove them all for you. Failing that, it’s the tweezers I’m afraid.

How to

Make a quick marinade by mixing the soya sauce, ginger, fresh chilli (if using) and the sesame oil in a bowl. Coat the salmon chunks in this mixture and allow them to soak up all the flavours for about half an hour, while you prepare the noodles according to the instructions on the packet.

Heat the sunflower oil in a non-stick frying pan and sear the salmon on all sides until coloured and just cooked through. If you prefer your salmon on the rare side, remove the pieces early and set aside.

Drain the noodles and toss in the pesto. Top the noodles with the seared salmon and sprinkle with lemon/lime juice to taste. Garnish with the fresh coriander and fill your glass with some rosé.

#cheers!

Feeds 2 hungry people generously.

AUTUMN

– 19 –

You will need

4 medium/small shiny aubergines, cut in half lengthways*Olive oil for roastingFew sprigs of fresh thyme250 ml thick Greek yoghurt1 tbsp Pesto Princess Harissa Paste (varied to taste)Sea salt flakes and pepperPomegranate seeds and fresh mint for garnish

* Leaving the stalk on helps to keep the aubergine intact while roasting

How to

Preheat the oven to 180˚C. Score the aubergines in a criss-cross pattern, cutting about half-way into the flesh. Place the halves on a greased baking tray, cut side facing upwards. Brush with olive oil, season with salt and pepper and sprinkle with thyme leaves. Bake for about 35 – 50 minutes, depending on the size of the aubergines.

While the aubergines are roasting, mix the Harissa with the yoghurt and refrigerate so that the flavours can develop. Once the aubergines are done, remove from the oven and allow to cool before finishing the dish.

Just before serving, dollop some of the Harissa- flavoured yoghurt onto each aubergine half and garnish with a sprinkling of pomegranate seeds and chopped mint leaves.

Feeds 8 as a side dish, or 4 as a main.

You will need

1 store bought pizza base, or crispy flatbread, baked off2 tbsp Pesto Princess Red Pesto1 large courgette, thinly sliced on a mandolin, or grater1 portion buffalo mozzarella or fior di latte, drained and shredded½ cup preserved artichoke hearts, roughly chopped5 slices Parma hamHandful wild rocket leaves, rinsedParmesan shavingsSalt and black pepper

How to

While the pizza base crisps up in the oven, grill the courgette slices then the artichoke hearts in a griddle pan until they take on some colour. Spread the ready prepared pizza base with red pesto and position your toppings. Finish the pizza by sprin-kling with shaved parmesan, fresh rocket and some seasoning. Enjoy with a beer or two.

Makes one medium-sized pizza.

AUTUMN

– 21 –

AUTUMN

– 23 –

You will need

Red Pepper Pesto Hummus

400g tin of chickpeas, drained130g jar of Pesto Princess Red Pesto2 tbsp olive oil2 tbsp tahina paste2 tsp lemon juiceSmall bunch of fresh basil leavesSalt and pepper to taste

Goat’s Cheese & Basil Pesto Paté

250g cream cheese100g goat’s cheese*3 tbsp Pesto Princess Basil PestoSalt and pepper to taste

Palace Pita Chips

4 pita breads1/2 cup olive oilSalt and pepperDried mixed herbs1 clove garlic, crushed (optional)

* The palace is partial to the Fairview Chevin Log

How to

Red Pepper Pesto HummusCouldn’t be easier: mix all the ingredients with a stick blender or food processor, and check season-ing. If there are any leftovers, add to lunchboxes with crackers or crudités.

Goat’s Cheese & Basil Pesto PatéAt room temperature, this yummy mixture has the consistency of a dip. To turn into a paté, simply refrigerate for an hour or so.

Blend ingredients with an electric whisk or food processor until smooth, keeping back 1 tablespoon Basil Pesto to swirl decoratively over the top, and serve with crunchy pita chips.

Palace Pita Chips Preheat oven to 200°C. Slice pita breads in half horizontally and brush the insides with olive oil, which you have already infused with mixed herbs and / or crushed garlic, and some salt and pepper. Cut each round into quarters. Place the triangles on a baking tray and bake for 4 – 6 minutes until golden brown. Turn and bake for a further 2 minutes. Allow to cool and serve. Pita chips can be made in bulk and stored in an airtight container.

#palacetipMicrowave pita breads for 30 seconds until they puff up. This separates them, making the slicing easier.

AUTUMN

– 25 –

You will need

Minestrone

1 tbsp butter4 – 8 tbsp olive oil (depending on how much you enjoy the flavour of olive oil in the soup)2 medium onions, diced1 large potato, peeled & diced250g frozen diced carrots250g frozen chopped green beans400g tin chopped tomatoes400g tin Four Bean Mix (any mix of small white beans will do), rinsed & drained1.25 litres boiling water5 generous tsp Ina Paarman Beef Stock Powder (which is a vegan product) OR 3 beef stock cubes250g frozen peasSalt & black pepper to tastePesto Princess Basil PestoParmesan cheese

Pesto Bread

A fresh baguetteSalted butterPesto Princess Basil Pesto

How to

Minestrone In your favourite soup pot melt the butter and olive oil. Add the onions and sauté until soft and translu-cent. Add the potato and cook for 5 minutes, then the rest of the vegetables (except the frozen peas). Pour over the boiling water, and add the stock powder or stock cubes. Bring to the boil, and simmer for 45 minutes on a low heat.

Just before serving add the frozen peas. Simmer until the peas are just done, but still a radiant green. Check seasoning and adjust to taste.

Serve in individual soup bowls with a tablespoon of Pesto Princess Basil Pesto swirled on top, and shav-ings of Parmesan cheese.

Makes 4 + hearty servings.

#palacetipsFor a low carb version, trade the potato for peeled and diced turnip. For a heartier meal, add cooked pasta shapes to the soup

Pesto BreadWhile the soup is simmering, mash Basil Pesto into soft butter until it looks pleasantly green: roughly 2 parts butter to 1 part pesto. Spread liberally on a sliced baguette. Wrap in foil and bake at 180°C for roughly 20 minutes until warmed through.

If you are serving the pesto bread and the soup together as a quick meal, you might want to hold back on adding too much pesto to the soup.

AUTUMN

– 27 –

You will need

Medium to large aubergines – sliced lengthways about 2cm thickPesto Princess Red, Rocket or Basil PestoGrated mozzarella – Fior di latte or Bocconcini make it specialSliced rosa or baby tomatoesYour choice of sliced salami, bacon, ham, prosciutto or chorizoFresh basil, rocket or micro greens to garnishSalt, pepper and olive oil

How to

Preheat the oven to 180°C.

Brush each side of the aubergine with olive oil and grill in a hot griddle pan. Turn when they just start to take on the grill marks. You don’t want to over cook them at this stage.

Lay prepared aubergine ‘bases’ on a baking tray. Spread a generous layer of pesto over each, followed by the cheese and other toppings. Bake for 8 – 10 minutes until the cheese is bubbling. Season with salt and pepper and scatter fresh greens over the top. Add a simple mixed green salad and you have an easy no-carb meal.

For pizza purists, the pesto toppings are also superb on a regular thin-based crust.

Serves 4 +

WINTER

– 29 –

You will need

4 large brown mushrooms, trimmed of their stalks½ jar Pesto Princess Greek Pesto diluted with a tbsp olive oil4 burger buns4 thick slices of mozzarella cheeseWild rocket leaves, washed and dried1 red onion, slicedSalt, pepper, olive oil and butter

How to

Wipe the mushrooms down with kitchen paper to remove any soil. Lay face down on a greased baking tray and paint the caps with olive oil. Season lightly with salt and pepper. Flip mushrooms over so that the undersides are facing upwards and fill liberally with the Greek Pesto mixture. Bake in a preheated oven for 20 minutes or so, at 180°C. Just before the ‘patties’ are cooked through, top each with a moz-zarella slice and bake until the cheese is bubbling and starting to brown. Serve on a toasted* burger bun, with your favourite greenery and garnishes – we used rocket and red onion.

*Sam suggests buttering each half of the bun and toasting in a griddle pan for extra flavour and crunch, while the mushrooms are in the oven.

Serves 4

WINTER

– 31 –

You will need

Roasted Root VegatablesCarrots, Beetroot, Parsnips, Leeks, Sweet Potatoes Fresh thyme

Baked Pesto Chicken4 chicken breast fillets (no skin, no bones)1 jar Pesto Princess Basil Pesto*½ cup grated mozzarella cheese

* Our photographer & stylist, Sam Linsell of Drizzle and Dip, suggested that Thai Pesto could be used in place of the Basil to create a spicy version of this dish. Remember that the pesto can be diluted with 30 ml of boiling water, which will make it easier to spread over the chicken, and also make the dish a little less rich, if you prefer.

How to

Roasted Root VegetablesThe vegetables will take roughly 10 minutes longer to cook than the chicken dish, so best to get those into the oven first, while you prepare the chicken. We used a combination of baby leeks, carrots, pars-nips and golden beets, all available at Woolworths. What’s good about these babies is that they can be roasted in their skins, but any combination of root vegetables will work just as well.

Preheat the oven to 190°C, and grease your baking trays. Toss the washed vegetables lightly in olive oil, season with salt and lay on the prepared baking trays, with enough space between them to prevent their steaming rather than roasting. Sprinkle over some fresh thyme and roast for about 40 minutes until cooked through and caramelised on the edges.

Baked Pesto ChickenSlice each chicken fillet into 2 or 3 strips. This way the chicken will soak up plenty of pesto flavour. Choose an oven-proof casserole into which the chicken will fit snugly in a single layer. Grease the

casserole with olive oil or butter and spread half of the pesto (diluted if you wish) over the bottom of the dish. Pack the chicken fillets on top of the pesto in a single layer, and finish the dish by spreading the remaining pesto over the chicken pieces.

Cover the dish with foil, to prevent the chicken from drying out, and bake in the oven, along with the roasted vegetables for 25 minutes, until just cooked through.

Remove from the oven and sprinkle over the mozzarella. Return for a last blast of about 5 minutes in the oven, this time without the foil. Finally put the dish under the grill for a few minutes until it smells tantalising, and a golden-brown crust has formed.

You may need something to soak up those delicious juices that will have collected at the bottom of the dish. Serve with the roasted vegetables, and perhaps some crusty bread, good old mashed potato, or cauliflower mash for the complete low carb, high fat alternative.

WINTER

– 33 –

You will need

Cheese & Onion Bread with Red Pesto*

3 brown onions, peeled and finely chopped2 tbsp olive oil2 star anise pods (optional)500g self-raising flour1 cup mature cheddar, grated¼ cup Pesto Princess Red Pesto½ tsp salt1 cup / 250 ml buttermilk½ cup water

* Roxy, our designer, got to take home this loaf after the shoot. She has not stopped raving…

How to

Preheat the oven to 180°C/350°F and line a medium bread loaf pan with baking paper**

Heat the olive oil in a non-stick frying pan and sauté the onions and star anise over a gentle heat for 8 – 12 minutes until they are soft and just starting to turn golden. Set aside, removing the star anise, and allow to cool slightly.

Sift the flour and add the salt and cheese. Add the cooled onions and mix. Stir the red pesto through the buttermilk and add this along with the water to the flour. Gently mix with a wooden spoon until a sticky dough is formed.

Spoon the dough into the lined loaf pan and bake for 1½ hours until golden brown on top. You will know your bread is done when a sharp knife or skewer inserted into the thickest part comes out clean as a cat’s conscience.

To prevent the top from browning too much, it may be necessary to cover the loaf loosely with foil from about 40 minutes into the baking time.

** Sam advises that we do not skip this step, as lining the tin prevents the loaf from getting too brown, or developing a crust that is hard.

WINTER

– 35 –

You will need

1 kg lamb neck, free range if possible, dusted with flour150g soft dried Turkish apricots (roughly ½ cup)125 ml orange juice3 tbsp olive oil1 onion, chopped2 cloves of garlic, chopped2 tbsp flour2 tbsp Pesto Princess Harissa Paste250 ml good quality lamb stock*400g tin chopped tomatoesSalt and pepperFresh coriander and toasted almond slices to garnish

* Sam suggests Nomu fond

How to

Soak the apricots in the orange juice for an hour or so. Heat 2 tablespoon of the olive oil in a heavy- bottomed casserole. Brown the meat in two batch-es, and set aside. Add another tablespoon of olive oil to the same casserole and fry the onions over a gentle heat until soft. Add the garlic, flour and Harissa Paste and stir to incorporate all that deli-cious browning from the bottom of the casserole. Pour in the hot stock, the tomatoes and the apricots plus their juices, and give the casserole a stir to loosen any browning that may still be stuck to the bottom of the pot.

Finally add the lamb pieces to the sauce and sim-mer on a low heat for about 35 minutes, with the lid on. Season to taste and tuck into the Wonderbag™, closing it as tightly as possible around the casserole to retain the heat. Allow the tagine to slow cook for at least 4 hours, or overnight. Reheat on the stove top when you are ready to serve. Garnish with toast-ed almond slices. Couscous sprinkled with fresh coriander makes for an authentic accompaniment to this exotic dish.

Serves 2 to 3 people generously, 4 at a push.

WINTER

– 37 –

You will need

For each of our soups, we’ve suggested a simple garnish fit for royalty. These are the simplest of suggestions. Feel free to unleash your creativity and get pimping.

Classic Tomato SoupWe felt for a cheesy crouton to float on top of this classic soup, which is already infused with plenty of fresh basil. Toast slices of French bread under the grill. Flip over and top with slices of brie cheese (or your choice of cheese). Pop the croutons back under the grill until the cheese starts to melt. Float a crouton in each bowl just before serving.

Pea & Pesto SoupThere’s loads of flavour in this soup already, which uses our own Pesto Princess Basil Pesto as a key ingredient. We snipped bacon into small bits and crisped them up in a frying pan. The smoky flavour and crunchy texture is perfect for this soup.

Carrot SoupThis soup is delicate and softly-spoken, so we stirred through crème fraiche to taste, and decorated with chopped chives.

Red Lentil SoupThere’s a balance of gentle spices in this soup, softened with a splash of coconut milk, so all it needed to look and taste magnificent was a handful of well-washed, chopped coriander.

WINTER

– 39 –

You will need

2 cups / 500 ml cake flour4 tsp / 20 ml baking powder½ tsp salt60g cold butter, diced2 tsp dried oregano (if you substitute a green pesto, then omit)1 cup mature cheddar cheese, finely grated6 tbsp OR half a jar of Pesto Princess Red Pesto2 large free range eggs90 ml milkExtra egg, lightly beaten, for egg wash

How to

Preheat the oven to 200˚C. Sift the flour, baking powder and salt. Rub the butter into the flour mix-ture using your fingers, until it looks like fine bread-crumbs. Add the pesto, grated cheese and oregano. Lightly whisk the egg and milk, and add to the dry mix, mixing with a knife until just combined.

Turn the dough onto a floured surface and pat light-ly until it is a height of about 4 cm. Cut out your scones with a floured cutter or inverted wine glass and place on a baking tray lined with paper, or on a silicone baking mat. Brush the top of each scone with egg wash and bake for 10 to 12 minutes until well risen and golden brown. Serve hot from the oven with butter and top with grated cheese if you like.

Makes 8 – 10 scones

Scones 101

Sam Linsell shares her ideas on what makes a better scone.1. If it’s light and fluffy scones you’re after, work quickly with your knife to reduce the handling time of the dough. Don’t overwork the poor dough, as you’ll end up with flat scones :(2. Ban rolling pins. Rather use your hands to flatten the dough ball gently to about 4 cm. At that height, you’re sure to get a good rise out of your scone.3. Use a sharp cutter that you’ve dusted with flour, to prevent dragging down of the dough as you cut. Use short, sharp cutting actions for best results.4. If there’s time, rest your scones in the fridge or freezer while the oven is heating up.5. Double egg wash the top of the scones if you like a deep golden colour, but try not to get the wash on the sides of the scones as this stops them from reaching their full potential ;)

SPRING

– 41 –

How to

Rosmarino Pasta Salad1. Whip up a dressing with 1 tablespoon Pesto Princess Greek Pesto and 1 tablespoon olive oil, and pour into the bottom of the jar.

2. Halve some ripe baby tomatoes and put them in next. They’ll be ok sitting in the dressing for a while.

3. Add a layer of cooked and cooled rosmarino pasta, or any other small pasta shape that you have in your cupboard, and season with salt and pepper.

4. Halve some bocconcini and place them on top. These spongy ‘little mouthfuls’ of mozzarella are great at absorbing other flavours, so you can look forward to the moment when they meet the pesto dressing ;)

5. Fill up with washed baby spinach, close the lid and refrigerate until needed.

You will need

1 tbsp Pesto Princess Greek Pesto1 tbsp olive oilRipe baby tomatoesRosmarino pastaSalt and pepperBocconciniBaby spinach

Mason Jar Salads 101

1. The Big Secret is the order in which you fill the jar.2. The dressing must go in first. *royal decree*3. Chunky items, grains or protein go in next.4. Trimmings that should not get wet, like croutons, cheese or nuts, can rest on the chunky items.5. Lastly add the greens. The moment of genius is when you turn your salad out into a bowl, and the crisp greens make a succulent bed for everything else to lie on.

You will need

1 tbsp Pesto Princess Chermoula Paste1 tbsp olive oil1 tbsp mayonnaise1 tbsp crème fraicheZucchini noodlesRoast chicken Corn kernelsMixed salad leaves

How to

Cobb Salad1. Make a tangy dressing by mixing together a tablespoon of each of the following: Pesto Princess Chermoula Paste, olive oil, mayonnaise and crème fraiche. Pour into a mason jar, making full use of your inner perfectionist to keep the sides clean ;)

2. Make some zucchini noodles with a spiralizer if you have one, or shave paper-thin slices of zuc-chini on the straight blade of a grater instead. Drop those into the dressing to soak up some of the spicy flavours.

3. Add some pieces of roast chicken, deboned and broken into bite-sized chunks.

4. For colour and crunch add corn kernels sliced from the cob, once it has cooled.

5. Fill the remaining space with a variety of mixed salad leaves.

Mason Jar Salads with Pesto Dressing continued

SPRING

– 43 –

You will need

Caesar Salad Dressing

110 ml Greek yoghurt1 tbsp red wine vinegar6 anchovies1 tbsp Worcestershire sauce1 tsp Dijon mustard2 tbsp Pesto Princess Basil Pesto1 tbsp fresh lemon juice40g Parmesan cheese, grated3 tbsp olive oilPepper to taste

Salad Ingredients

BaconBreadEggsCos lettuce

How to

Caesar SaladThe secret to this one is Sam Linsell’s special Caesar dressing, spiked with pesto.

1. Blitz the dressing ingredients in a blender. If you don’t have a blender, perhaps it’s an idea to mash the anchovies to a paste beforehand, so that they ‘melt’ into the mixture. This recipe makes quite a big batch, so just use what you need, and store the rest in the fridge.

2. Crisp some fatty bacon up in a pan, and break into morsels, reserving the fat.

3. Fry some squares of bread in the bacon fat to make crunchy croutons, supplementing with some olive oil if the pan gets too dry.

3. Boil some eggs. Cool, peel and quarter.

4. Wash a Cos lettuce and break into chunks.

5. Layer the ingredients beginning with the eggs, keeping the croutons and the lettuce away from the dressing so that they stay crisp until you’re ready to have lunch.

SPRING

– 45 –

You will need

500g baby potatoes*, well washed and halved, skins left intact300g green beans, left whole or cut into thin diagonal slivers500g fettucine or tagliatelle130g jar Pesto Princess Basil Pesto, diluted with 2 tbsps of boiling pasta water, and 2 tbsps of olive oilOlive oil, salt and pepper

* Sam, our photographer and chef, found some Fingerling potatoes at Woolies and decided to use those, along with wholewheat pasta, since she enjoys the nutty flavour of it. Feel free to improvise.

How to

Drop potatoes into generously salted water once it reaches a rolling boil. Cook until just about tender.

Add the pasta to the pot along with the potatoes. If your pasta is presented as little ‘nests’, coax gently apart with a wooden spoon while cooking.

Just before the pasta is done (cooked, but not limp) drop in the green beans for a short blast along with the potatoes and pasta. They should remain radiant green and crunchy.

Drain everything in a colander.

Stir the pesto mixture through the pasta (a warmed bowl is good for this) and season with salt and pepper. If too dry, add more olive oil.

Serve immediately with a simple green salad, and your favourite bread.

Serves 4 starving people.

SPRING

– 47 –

You will need

4 – 6 red peppers, deseeded with stalks intact*130g jar Pesto Princess Basil Pesto125g jar anchovy fillets**500g cherry tomatoesBasil leaves for garnishingOlive oil, salt and pepper

* Sam says leaving the stalks on keeps the peppers intact while roasting.

** If anchovy is not your friend, you can omit for a vegetarian option which also happens to be #LCHF. Be generous with the pesto then, for depth of flavour.

How to

Preheat the oven to 190˚C.

Place the prepared pepper halves on a greased baking dish. Spread a generous teaspoon of Basil Pesto in the cavity of each pepper. Stuff each half with 4 – 5 cherry tomatoes. Season, drizzle with a small amount of olive oil and bake for an hour.

Remove from the oven and decorate with 2 anchovy fillets per pepper arranged in the traditional criss-cross pattern, and a sprinkling of fresh basil leaves.

Serve warm or at room temperature.

Allow half a pepper per person as a starter, or a whole pepper as part of a simple supper.

SPRING

– 49 –

You will need

300g thick cut ribeye steak per person*1 medium potato per person130g jar Pesto Princess ChimichurriOlive oilFresh rosemaryMaldon salt flakes, or your favourite salt crystals

* Sam also suggests cooking a much larger single steak to slice and share

How to

Steak 101 – With a royal nod in the direction of Marco Pierre White.

1. The secret is in the pan. You’ll need one of those wrist-wrenching cast iron frying pans, preferably a griddle pan. If you don’t own one yet, spoil yourself and order online from Yuppiechef, who’ll deliver to your door in a pink packet ;)

2. Take your steaks out to get to room temperature.

3. Heat that pan, without any oil, until it is danger-ously hot. The reason for this is that the steak will reduce the heat considerably once you slide it in, and you need all the heat you can get to caramelize a steak. That’s what makes it taste so fantastic.

4. Brush both sides of the steak with olive oil, and season with sea salt.

5. Once the pan is literally smoking, carefully lower the oiled steak into it, enjoy the sizzle and that unbeatable aroma as steak hits cast iron. Smile and take a swig of beer.

6. Resist the temptation to prod, poke or fiddle with your steak. No pan shaking either please. Keep your eye on the thick side of the steak. When it’s a quarter cooked through, shift the steak 45˚ in the pan such that you get that lovely criss-cross pattern forming underneath from the ridges of the pan. (This should all take between 3-4 minutes.)

7. Flip the steak over and sprinkle with some rosemary salt. Remove the pan from the heat completely, allowing the steak to cook and rest in the residual heat of the pan, until you see the blood just piercing the surface. At this point, your steak will be medium rare.

8. If you prefer it medium, or medium well, then simply leave it to rest in the pan a little longer. The more the blood pierces the surface, the more well-done your steak will be.

9. Serve on warmed plates with rosemary-salted wedges and Chimichurri on the side.

Potato Wedges with Rosemary Salt

Vigorously pound a few pinches of fresh rosemary with Maldon salt flakes and lemon zest in a mortar, until you have a fine green salt. Prepare the potato wedges, or roast potatoes in your usual tried and trusted manner. Season the wedges just before serving with the rosemary salt, and sprinkle a bit on the steak too while you’re about it!

SPRING

– 51 –

You will need

700g new potatoes¼ cup olive oilSprig of fresh rosemary, stripped of its leaves30g grated parmesan cheese (optional)½ tsp lemon zestMaldon salt flakes, or your favourite salt crystals and pepper½ cup crème fraiche3 tbsp Pesto Princess Greek Pesto

How to

Boil the new potatoes in plenty of salted water until just cooked. While you’re waiting, make the dip by combining the crème fraiche with the Greek Pesto, spooning the deliciousness into a ramekin and chill-ing in the fridge. Once the potatoes are ready, drain completely and allow them to dry out for a minute or two. Preheat the oven to 190°C. Brush a baking tray with olive oil and pile in the potatoes, spacing them evenly so that they can get crispy around the edges. Using a potato masher, gently flatten each po-tato, still keeping them intact. Drizzle olive oil over the potatoes, and brush to coat evenly. Season with salt flakes and pepper, and scatter the rosemary leaves over the top. Bake in a hot oven until golden and crispy. Remove from the heat and sprinkle the grated parmesan and lemon zest over. Return to the oven for a few minutes to melt the cheese. Serve as an appetizer with the dip, or as an accompaniment to grilled meats.

Enough for four servings.

SPRING

– 53 –

You will need

1 rack of lamb (6 – 7 bone), french-trimmed by your butcher130g jar Pesto Princess Basil & Lemon Pesto150 ml Greek yoghurtOlive oil and salt

How to

Preheat the oven to 200°C. Score the fat on the lamb with a criss-cross pattern. On the stove top, brown the rack on all sides until it takes on a good colour. Mix a teaspoon of pesto with a tablespoon of olive oil and coat the rack with this mixture. Season and place in a roasting tin, fat-side up. Roast for approximately 15 minutes for rare lamb. Meanwhile prepare a mock ‘tzatziki’ with the yoghurt, two heaped teaspoons of pesto and salt to taste. Rest the lamb before cutting between the bones into serving portions, and serving with a spoonful of the ‘tzatziki’.

About Sam LinsellWe are so proud of the recipes that Sam has developed for us here at the Palace. The story goes that Sam left a successful career in FMCG marketing to build her dream life around food creativity. And thank our lucky stars she did. Sam is now a pro-fessional food stylist, recipe writer and food photographer, based in Cape Town. When not working for her commercial clients, both here and abroad, Sam shares her recipes, travels and visual stories on her award-winning website, DrizzleandDip.com.

Sam has also written and produced two cookbooks; the second ‘Sweet’ was published in 2015 by Penguin Random House, and was a finalist in the Gourmand Best of the World cookbook com-petition under the pastry category. Today Sam’s ‘Drizzle and Dip’ is one of the largest digital food influencer brands in South Africa with a social media reach of over 90 000 followers across Insta-gram, Twitter, Facebook and Pinterest, as well as an additional 162 000+ followers on Tumblr. It’s her approachable style, her delicious recipes and magnificent photography that gets every-one coming back for more! Thank you, Sam, for all the wonderful work you have done for us here at Pesto Princess.

About Roxy SpearsRoxy has been the Palace’s royal designer for the past 4 years and we couldn’t be happier with the magic she brings to the Pesto Princess brand.

Roxy Spears’ dedication to good, effective design has no begin-ning or end. She lives and breathes design, and her mission is to create and craft beautiful work and to fill the world with visual loveliness. With 25 years experience as a graphic designer, Roxy knows a thing or two about beautiful things. For 12 years she taught design at top design schools in Cape Town, contributing to the visual acuity of a generation of young talent. The teacher in her is still nourished by an immensely popular evening life-drawing class she gives weekly.

In 2009, that quest for beautiful design led to the establishment of Good Design. Her busy studio has become Cape Town’s go-to for food related design. Good Design specialises in the crafted application of graphic design for food and restaurant branding, packaging, food truck design and recipe books. Roxy has art directed, styled and designed a number of recipe books – some of which are best-sellers.

Her sincerity, warmth and expertise in all things food and design, are what makes her the perfect collaborator on the Pesto Princess brand - thank you, Roxy!

Peek Over the Palace Walls

www.pesto.co.za