Thursday, May 23, 2013
Wednesday, May 22, 2013
Legend has it that Pasta Puttanesca was the dish of choice by Italian ladies of the night. It certainly is a very satisfying dish for anyone who has worked up an appetite. I thought I'd spice up our midweek pasta and make my own version of puttanesca. I'm not quite sure how authentic this is and always feel a bit of a fraud when conjuring up Italian dishes without a drop of Italian blood running in my veins. Happily everyone seemed to like this, even the picky eater which was surprising, I thought she might be put off by the anchovies but they seemed to melt into the sauce leaving a delicious saltiness.
Monday, May 20, 2013
Do try this for breakfast, or for a pick-me-up during the day when the energy levels start to flag. If you're making it for children there's a host of goodies you can slip in and they won't have the slightest idea. In principal I'm not a believer in hiding "good" foods in children's meals, however when it comes to smoothies I just can't resist. They're the perfect foil for psyllium husks (great fiber) flaxseed or cod liver oil and if you're feeling really brave a "greens" powder. How about you - are you above slipping the odd goody into your little ones drink?
Smoothies are a bit like soup, all you really need is a blueprint. I happened to have some fresh mango in the fridge and some frozen strawberries and bananas but you could just as easily use any other berry or fruit. I do find however, that a frozen banana adds "stability" to a smoothie, it's always a good idea to have a bunch peeled and sitting in the freezer.
Friday, May 17, 2013
I was in Barnes and Noble yesterday picking up books for the girls latest school project when I found I had quite naturally gravitated to the cookbook section. My two addictions in life are cookbooks and coffee. I simply can't manage without either. I tried once and became extremely grumpy. Anyway, I found a recipe in Daphne Oz's new book "Relish" (which is lovely) for toast with avocado and harissa paste. As you might recall I ADORE harissa, a very spicy spice but I've never found it in a paste. I shot off to the supermarket and scoured the shelves and there, to my delight, was harissa PASTE. It looks like this:
I couldn't quite remember what the recipe called for exactly (I haven't actually bought the book yet but I expect I will succumb very soon) but thought I couldn't go too far wrong as there were only about 4 ingredients. I LOVED it and could happily eat it for breakfast, lunch and supper - and anytime in between. If for some reason spice is not your thing - this isn't for you. If you like a little spice go and track down some harissa paste and make toast!
Thursday, May 16, 2013
A perfectly cooked chicken - despite its cooking time!
Sage is one of my very favorite herbs with it's velvety leaves and pungent smell. I love to eat it but also to pick bunches of it and have them in the kitchen.