Rye toast is perfect for lunch. I love it and I can’t get enough of it. It is a healthy lunch and a very filling one. I used the following toppings for my toasted rye bread. You can toast the rye bread in the oven or using a toaster
- 2 rye toasts
- Cream cheese
- 1/2 Avocado
- 2 small Radishes
- Spring Onions
- A bunch of coriander
- A lime wedge
As soon as your toast is out of the oven, spread the cheese OR not (I tried it both ways and it tasted great!!), add the rest of the ingredients and little bit of pepper, squeeze some lime and enjoy it.
Last week I made one of the nicest risottos I have attempted. Red Wine Mushroom risotto! It is rich, creamy, perfect for chilly September evenings. Perhaps not the lightest. I made this with chestnut mushrooms but any other woody mushroom will work just as nice if not better. This will serve enough for 2-3 servings
- 2 cloves of Garlic
- 1 medium onion, finely chopped
- 1 chili
- 1 litre of vegetable stock
- 1 cup of arborio rice
- 1 wine glass of red wine
- 250g Chesnut Mushrooms
- Handful of grated Parmesan
- Butter, Olive Oil, Salt and Pepper
First, put the olive oil and butter into a pan, add the onion, chilli and garlic, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
The rice will lightly fry, don’t stop stirring it. When it looks slightly translucent. Add the red wine and keep stirring until the alcohol evaporates. When the wine has been absorbed by the rice, add the first ladle of stock and salt. Turn the heat down to a simmer and keep adding laddlefuls of stock, while constantly stirring. You will add a new laddle of stock when it has been absorbed. The risotto should take about 15-20 mins to be ready. Carry on the process until done.
Meanwhile, get a pan, add butter and the mushrooms with some salt at a moderate heat. Leave until brown and cooked. Add parsley.
Remove the risotto from the heat, add the mushrooms into the risotto and the handful of cheese. Stir well, place a lid on the pan and allow to sit for 2 minutes. Serve and eat immediately.
I find this to be a great light lunch with some rustic bread or a side for any occasion. You will need:
- Feta Cheese
- Extra Virgin Olive Oil
- Salt and Pepper
Grill the asparagus with salt an pepper. Place them on a plate when they are ready. Crumble feta cheese and then the chopped dill. Add olive oil and squeeze lemon. I love it!
Quickest Green Spaghetti
I cook this every time I do not have more than 15mins to spend in the kitchen and it’s great.
- Greens (Spring greens or cabbage)
- Red chillies
- Olive oil, salt & pepper
- Anchovies (Optional)
I like anchovies but I understand not many people like it but I use it to give taste to the whole thing. It does not really taste like anchovies. Start to cook your spaghetti as per pack instruction and in the meantime prepare the greens
In a frying pan, add a bit of olive oil and add the anchovies until they melt, add the Chopped the garlic and chillies. When they are soft add the greens and stir, add some black pepper and take it off the heat when everything looks soft. Taste and season if needed.
Mix everything! and done.
I am back once again! – I should be updating regularly this blog or at least that is my intention. This is the first post for 2014 and I hope it’s not the last one. This is an alternative to the traditional way of eating porridge. It requires no cooking and you simply prepare in the evening before going to bed. The oats need to soak in water, milk or yogurt so they can soften. This is my basic recipe.
- 1 cup of old-fashion rolled oats
- 1 cup of yogurt ( Soy alternative if you don’t want any dairy)
- 1/3 cup of milk ( Same as above)
- 1-2 teaspoons of honey (Or any sweetener)
- 1 tablespoon of chia seeds
- Cinnamon (Optional)
- Cocoa (Optional)
Mix everything in a glass bowl or mason jar, close the lid, leave overnight in the fridge. Top with fruits and nuts (If you fancy) and enjoy! I used strawberries and blueberries
And I have used almonds but you can use anything else
It’s the best!
1st post in 2013! – This pesto is a great recipe worth posting, mainly so I do not forget when I’m trying to make it again and also because I want someone to try it out. It’s a pesto with a twist. It is definitely not the Italian version but MY version. A very green dish with loads of veggies but also A LOT of olive oil :) Coriander, Basil, Spinach and Almonds… All very different ingredients to the conventional pesto…
Ingredients: (Quantities can be changed according to taste)
For the pesto:
- 2 cups of fresh basil leaves
- 1 cups of fresh coriander
- 1 cup of spinach (I used frozen but fresh would be great)
- 1/3 cup of almonds
- 2-3 cloves garlic or more if you want it more garlicky
- 1 cup of Parmesan
- 1 cup Extra Virgin Olive Oil
For the Pasta:
- Mangetout about 100grs
- 250grs of Pasta
In a food processor add all the ingredients but the olive oil. Start the food processor and add the olive oil slowly until smooth consistency. Adjust season according to taste.
In a pan, boil water and cook pasta according to instructions. 5 mins before taking the pasta off the water add the mangetouts. Drain the pasta and add the pesto if you want to thin the pesto you could add half a ladle of the water where you cooked the pasta and serve with more Parmesan and pepper.