I have been browsing the internet and came across this recipe. Seeing that its summer here I wanna make this one day and go to the park and stuff my face while lying on the grass...with a huge glass of ice cold dry white....good. idea. yes.
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| http://pinterest.com/pin/45766327/ |
Lemon Orzo Salad with Asparagus and Tomatoes
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*
Bring 2 large pots of water to boil. Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano.
This can be served warm, room temperature or cold.
*Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.
...CRUSH ONLINE...
So a while ago, Debbie stumbled across this online food&wine magazine and subscribed to their newsletter. She won this great wine book which inspired me to join as well, in hope to win something obvs. So I did just that, and BAM I won. I won a big glorious Lindt chocolate hamper, nom nom nom.
The mag is called Crush online, its really cool and has some great recipes. Here is the link, check it out!
...CHICKPEA SALAD...
Think I am going to make this salad for us on Sunday. It looks so yummy and refreshing! Found this recipe on Shutterbean, check out the website!
Makes 4 servings
For the salad:
- 2 cups Israeli couscous cooked & cooled
- 1 small red onion, thinly chopped
- 4 cups baby spinach
- 1-15oz. can chickpeas, drained & rinsed
- 1/2 English cucumber, thinly sliced
- 1 pepper, sliced (I used 1/2 red and 1/2 yellow)
For the dressing:
- 1/4 cup cashew pieces
- 2 tablespoons chopped shallot
- 1/2 cup water
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon agave nectar
- 3/4 teaspoon salt
- a few pinches of freshly ground pepper
...YUMMY BANANA GOODNESS...
I have been wanting to make banana bread for a while now and I finally got around to it last week. My banana's very super duper ripe and very mushy but it turned out to be amazing....yummy!
Check out the recipe and try it:
Ingredients:
125ml butter
250ml sugar
2 eggs
500 ml flour
10ml baking powder
3 ripe banana's
5ml vanilla
2.5ml salt
Method:
Whisk butter and sugar together.
Add the vanilla and eggs and whisk together.
Mix the dry ingredients together and add to the butter mixture.
Squash the banana's and add. Mix well.
Grease a baking tray and bake on 180 for 1 hour
...MEAT FREE MONDAYS....
Wollie and me are trying to do Meat Free Mondays and for us to be able to make it, I have to be really creative with the cooking and make delicious stuff to prove to him that Meat Free Monday's are possible and that vegetarian food is nice....So Monday I googled some recipes and found this great one "creamy courgette lasagne"...its from the BBCgoodfood site.... and its totally yummy!
The picture looks a bit yukky but the dish is a winner!
Here is the recipe...
INGREDIENTS:
9 dried lasagne sheets
1 tbsp sunflower oil
1 onion , finely chopped
700g courgettes (about 6), coarsely grated
2 garlic cloves , crushed
250g ricotta cheese
50g cheddar
350g jar tomato sauce for pasta
METHOD:
Heat oven to 220C/fan.
Heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
...FOOD INSPIRATION...
Seeing that its a Monday and you might feel a bit down that the weekend has passed, here is some food inspiration. Check it out. Nice and easy recipes and they might just inspire you on this August Monday. The only problem is, the measurements are in ounces and pounds, so it might take some time to convert them...
I am going to try one of these recipes soon, will keep you guys posted...
...CHICKEN CURRY...
I thought as part of my blog I will share my favourite recipes with you once a week. Today's recipe will be my yummy chicken curry...I am not too sure where I got the original recipe from but I have adjusted it to my liking and will share that one with you!
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| Some ingredients for this yummy dish! |
30 ml oil
1 onion finely chopped
2 garlic cloves, crushed
10 ml curry powder
5 ml cumin
5 ml ground coriander
5 ml ground ginger
chicken breast fillets, cut into strips
1 can tomato & onion mix
1 small can tomato paste
1 packet baby marrows (chopped)
5 ml garam masala (add more if you want it stronger)
180 ml plain yoghurt
125 ml cream
salt and pepper
METHOD:
Heat the oil in a large pan and saute the onions and garlic until soft
Add the curry powder, cumin, ground coriander and ginger to the onions and saute for a minute
Add the chicken and stir fry till just done
Add the tomato&onion mix, tomato paste and the baby marrows and bring to the boil
Reduce heat and simmer for a while ( I usually leave it for about 10 minutes with the lid closed)
Stir in the yoghurt, cream and garam masala and season with salt and pepper
I always serve it with couscous...yummy!
Enjoy and let me know what it's like...
