I was really trying NOT to make a sweet post this time. I’ve been eating far too much butter and sugar lately and the results are quite evident. 2 inches on my waistline and 4 kgs overweight :(( U know, they should’ve put a warning … “Food blogging can be hazardous to health – Blog at you own risk !!!” Looks like I’m going to be off sweets for a while now … lets just see how long that lasts 😀
If u guys remember i was supposed to be store cleaning n all as i was leaving. Well my trip got postponed by a few days 🙁 but yes the cleaning still goes on. Looks like i will be able to use all my stocks after all . My red radishes too are ready just in time for me to start picking and consuming. I thought I’ll miss them all together , but i was fortunate enough to get the first harvest. I had planted them 40 days ago and according to the instructions they came out just in time. At least the first batch did. I still have a some in the soil n they have a few more days before they are ready. At the moment I’m trying to think as healthy as possible, so soups n salads for a while … atleast till my tummy tones down a bit.
Here are 2 wonderful dishes from my kitchen, easy, healthy and of course they use a lot of my remaining ingredients.
1 large red pepper roasted and cleaned and thinly sliced
100 gms feta cheese broken into pieces
handful of black olives
i can butter beans washed and drained
1 bag mixed salad leaves
couple of radishes thinly sliced
For the dressing keep it very simple
salt and freshly ground black pepper
juice of 1 whole lime
Now you don’t really need instructions for this. Just place it all together nicely, dress it with salt, pepper and lime juice, drizzle olive oil all over, toss it and dive in. The sweetness of the peppers, the creaminess of the beans, the sharp saltiness of the feta cheese and olives and the crunchy n refreshing salad leaves really makes this one hellva salad … good source of protein and filling too !
1 packet Maggi asparagus soup ( yes i do keep them…just for emergencies)
2 handfuls frozen peas
1 clove garlic grated
1 tbsp olive oil
salt and pepper
300ml chicken stock
grated Parmesan for garnish
few toasted pine nuts for garnish
home made basil pesto
Lemon wedges to serve
To start the soup, u’ll need to heat in a saucepan 1 tbsp olive oil. Fry the garlic till fragrant, add the peas and stir well, cook for 2 mins and add the chicken stock and mix in the soup packet. Whisk till well combined and bring to a boil and simmer for 15 mins. With a hand blender, blend to a chunky consistency and add the seasonings. Turn off the heat, serve in a bowl and add a dollop of freshly homemade pesto, grate some Parmesan and squeeze some lime. The lemon really lifts the soup up and brings it a zingy freshness. Together with the pollenta, and some more pesto to go around, its difficult not to fall in love with this combination.
Char Grilled Pollenta
3 cups water
1 cup pollenta
60 gms unsalted butter
1 cup finely grated Parmesan cheese
salt n freshly ground pepper
To make the pollenta, place the water in a large saucepan and bring to boil on high heat. Slowly add the pollenta whisking continuously, until well combined. Reduce the heat to slow and stir with wooden spoon for 2-3 mins until it comes away from the sides of the pan. Stir thru the butter and Parmesan. Spoon into a baking dish/tin, flatten out smoothly and chill in fridge for 30 mins till well set. Cut in squares and grill on hot griddle pan or around 4 mins or crispy.