Also, J keeps asking why I photograph his meals before serving them, I think he thinks I am either trying to poison him, or just losing the plot.. teehee. I didn't tell him, I thought I'd let him wonder for a bit. Evil!
Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
Tuesday, January 29, 2008
Chorizo, Mushroom & Spinach Pasta
Tonights meal is yet another we regularly have because J loves chorizo sausage. Its the easiest thing in the world to make, cook the chorizo, add some garlic and mushrooms and a tin of tomatoes and mix it with the cooked pasta, baby spinach and salt and pepper. Topped with parmesan cheese its simple and yummy.
Also, J keeps asking why I photograph his meals before serving them, I think he thinks I am either trying to poison him, or just losing the plot.. teehee. I didn't tell him, I thought I'd let him wonder for a bit. Evil!
Also, J keeps asking why I photograph his meals before serving them, I think he thinks I am either trying to poison him, or just losing the plot.. teehee. I didn't tell him, I thought I'd let him wonder for a bit. Evil!
Sunday, January 27, 2008
Pork Steaks and a divine Spud Salad
Another regular dish for us, is this pork steak and potato salad. The steaks are simply sprayed with oil and seasoned with sea salt and freshly ground black pepper, and then grilled or barbecued for 5 minutes.
For the salad, I parboil the potatoes til tender, drain them and add them to a hot pan with 2 teaspoons oil. I add 2 finely chopped green onions (shallots/spring onions), and chopped sun-dried tomatoes til the potatoes are slightly browned. Add them to a bowl containing baby spinach and chopped green olives stuffed with feta and a bit of fresh feta. Drizzle with a homemade honey-mustard dressing (honey, lemon juice, garlic, wholegrain mustard, and a dollop of natural yogurt, bit of salt and pepper).
As usual, this is a recipe from Taste, as are most of our meals. They have good stuff over there, really nice but still made from normal enough, readily accessible ingredients. I used to hate olives, black and green alike, but I swear as I get older my tastebuds are changing. I now love both, and avocado was the same and I eat it happily these days. I will even use anchovies in recipes if they are dissolved! Strange, that.
Bon Appetite!
The salad:
Plated up:
For the salad, I parboil the potatoes til tender, drain them and add them to a hot pan with 2 teaspoons oil. I add 2 finely chopped green onions (shallots/spring onions), and chopped sun-dried tomatoes til the potatoes are slightly browned. Add them to a bowl containing baby spinach and chopped green olives stuffed with feta and a bit of fresh feta. Drizzle with a homemade honey-mustard dressing (honey, lemon juice, garlic, wholegrain mustard, and a dollop of natural yogurt, bit of salt and pepper).
As usual, this is a recipe from Taste, as are most of our meals. They have good stuff over there, really nice but still made from normal enough, readily accessible ingredients. I used to hate olives, black and green alike, but I swear as I get older my tastebuds are changing. I now love both, and avocado was the same and I eat it happily these days. I will even use anchovies in recipes if they are dissolved! Strange, that.
Bon Appetite!
The salad:
Plated up:
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