Posted in malarkey
Tagged baked eggs, Cafe Kebo, Cavoodle, chanel, cooking, Love Fish, Morso Cafe, Pyrmont, recipes, Rozelle, salad, Sugaroom, zombies
a good book
a cup of tea
a scented candle
catching up on shows
some fresh air
time out for my first shellac
planning for the week ahead
a nourishing dinner
and now early to bed….
on another note, no TV show can replace FRINGE but I’m hoping JJ Abrams creates something new & awesome soon to fill the gaping hole in my SciFi.
RIP Olivia, Peter, Walter, Etta, Astrid, Broyles & the rest of the Fringe team. You’ve been awesome.
Let’s not tell Jay, but if I could have a second husband it would be Jamie Oliver. That Englishman can cook!
stalk follow him on Twitter & Instagram and he recently posted this recipe, which of course I just had to emulate for dinner.
Give it a try; it’s pukka!
For the salad
- 25 g pine nuts
- 1 red chicory
- 1 green chicory
- 2 clementines
- 100 g baby spinach
- 4 sprigs of fresh mint
- 45 g Manchego cheese
- 2 tablespoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon runny honey
For the pasta
- 320 g dried penne
- 70 g Iberico chorizo
- ½–1 fresh red chilli
- 2 sprigs of fresh rosemary
- olive oil
- 4 cloves of garlic
- 1 large egg
- 2 heaped tablespoons fat-free natural yoghurt
Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat
Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat
In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden
Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta
Recipe from Jamie Oliver online [here]. My pics.
who says you don’t make friends with salad?!?
There is nothing more joyful & holistic than a healthy salad packed with colour.
I love to mix fruit & nuts in with my lean protein & greens. It’s one way to make sure you don’t get bored with salad day in, day out.
Here is one I made for yesterday’s lunch.
Chicken salad with cranberries, apple & feta
- 200g chicken breast; grilled or baked, cooled & cut into strips or cubes
- 30g low-fat feta cheese; cubed
- 1 tbs natural seed mix (like sunflower seeds, pine nuts, pepitas)
- 1 medium apple; sliced finely
- 1 tbs dried cranberries
- 150g (1 packet) of baby spinach & rocket mix
- 1 large stick celery
- dressing: 1 tsp olive oil & 1 tbs white vinegar and salt & pepper to taste
Combine all ingredients & enjoy! Serves 2 at 363 calories per serve.
If making in advance (to take to work for lunch, etc), combine dressing with apple & celery and keep in a separate container and combine just before serving.
I am obsessed with this salad. OBSESSED!
It doesn’t matter that Jay walks around singing The Simpsons “you don’t make friends with salad” song when I give this to him in his work lunchbox, because with a salad this yummy you won’t need friends!
my lunchbox salad
Melly’s all-in-one autumn lunchbox salad
- Baby spinach; 1 cup
- Green beans; 100g, blanched, cooled & sliced length-ways
- Broccoli; 1/2 cup florets, blanched & cooled
- Cherry tomatoes; 4 cut in half
- Baby beetroot; tinned, 1/2 a serve (40g or about 5) sliced
- Egg; 1 boiled egg, shelled & cut in quarters
- Bocconcini cheese; Traditional type (larger than the cherry bocconicini) x 2 pieces roughly torn
- Salad nuts/seeds (I use the pinenut/sunflower/pumpkin seed mix); 1 tbs
Layer the salad and serve! Makes 1 serve of 363 calories.
*You could skip the nuts/seeds in lieu of 1/2 cup cooked pumpkin. Yum!
halfway through lunch at my desk!