Rice salad

Boiled rice
Boiled carrots, diced
Boiled egg, cut into pieces
Mackerel or tuna fillets
Mayonnaise
Herbs to decorate


Mixed all in a bowl & serve

It was so yummy & I was so hungry I forgot to take a picture!!!!
Sorry!
;-)

Carrot & ginger jam

I looooooooooooooove carrots. So when they are cheap I can't help myself and I buy them. Unfortunately I usually end up dumping half of them because they go off quicker than I can eat them. Despite of my love for them.

This time, however, I was determined not to let this happen. I decided to look up for things to do with them. I also had also bought some fresh ginger in my quest to expand the range of foods I eat as part of my New Year's Resolutions.

So I searched for carrots and ginger recipes on the web. Et voilà: carrot & ginger jam, of course! D'oh! Carrots are naturally sweet and although I was shocked the first time I heard about carrot cake, many, many years ago, jam somehow made sense now.

So I decided to give it a go. I found different recipes on the web that had more or less ingredients, so I went along with what I had & I did my best. Here it goes:

Ingredients:
- carrots
- ginger
- orange
- brown sugar
- cinnamon stick

Instructions:
Peal & chop the carrots. Boil them until soft & drain.
Juice the orange and grate the ginger. Add together with the rest of the ingredients to the boiled carrots.
Cook on low heat, stirring to avoid the mix getting burned.
Let it cool down.
Filled the jars and put them in a bigger saucepan with water, bain-marie style.

Let it cool down.

Eat as you like: on toast, as a yogurt topping, as pastry filling... let your imagination fly!

Chicken salad

Left over homemade chicken kiev (*)
2 types of lettuce (lollo rosso and normal lettuce)
beetroot
carrots
basil

wash and cut the lettuce
wash, peel and dice the beetroot and the carrots
dice the leftover chicken and warm it

tossed it all together
garnish it with chopped basil, olive oil and a pinch of salt


(*) ingredient not included my home-delivered ecological basket

1,001 veggies soup

green asparagus
dark green courgette
carrots
green pepper
leek
red cabbage
beetroot
tomatoes
onions
spinach
... and / or any other veggies that you find laying around, for that matter!!!! 
I know, it's not literally 1,001 :-)


wash, peel & chop
boil in salted water
blitz

serve with a dash of cream (optional)

              *      *       *
           
It didn't look to good while cooking...

 

but it tasted fastanstic and I had some left-overs to freeze - very convinient for again! 

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Smoothie

Banana
Carrot
Kiwi
Grounded cereal  of your choice (flaxseed & goji berries in this case)
Milk

Peel & cut fruit into small pieces
Add milk & cereal
Blend
Drink!

You might add the fruit juice of your choice instead of milk.

Pilau rice

Sliced carrot into very thin sticks.
Melt butter in the pan and fried the dry rice on it, adding the carrot sticks.
Before the rice starts to burn, add the chicken stock (see chicken stock sort-of-recipe).

The rice should be ready when the stock is consumed.

Serve as a base ingredient of your favourite stir-fry meat or fish. In  this case, I used strips of pork.

15-Jan-2012 menu & sort-of-chicken stock recipe

Breakfast: cereals

Lunch: Fish (pollack in this case) pan fried with herbs & soya sauce; carrot & courgette soup

Dinner: Roasted poussin (small chicken would do too) stuffed with lemon & roasted onions and red peppers

Washed down with a glass of white wine

Sort-of-chicken stock recipe:
With the carcass & roasted skin of the poussin, I made "poussin stock" (ie. chicken stock) by boiling the remains. Now I have my very own stock! See stock recipes for, emmmmm, stock recipes)

05-Jan-2012 menu

Lunch:
Breaded chicken
Carrot salad with honey and peanuts (it actually didn't matter  that they were salted!)

Pasta with tuna, carrots & tomato sauce

...eh, as it says on the tin...

boil the pasta
peel and chop carrots finely
fry them until golden in the pan with a bit of oil (chili olive oil used here)
add a tin of tuna
add tomato sauce
season with your favourite herbs and top it up with parmesan cheese.

Ah, and don't forget the salt, I almost did.

Very tasty!

05-Nov-2011 menu

Breakfast:
3 chocolate pancakes
banana
coffee


Lunch:
Chicken with cashew nuts and carrot purée
2 cheese portions

Tea:
3 biscottes with almond mojo
cofee

Dinner:
Burger with onions
Kiwi

Chicken with cashew nuts and carrot purée

Chicken
Cashew nuts
Carrots... so far so good
Onions
Courgette
Potato
Olive oil
Salt
Herbs
Butter


Peal & chop all the veggies
Boil them all, except for the onions
Fry the onions in a pan with olive oil -I used my own chilli infused one
Add the diced chicken and the cashew nuts until golden
Mash the veggies when done & season to taste with your favourite herbs
Add some butter for flavour too :-)

Serve and enjoy!

A tornado of flavours, from breakfast till... duck!

Savoury breakfast: Polish bread, toasted, butter & white matue cheddar & brie... yummie!

Lunch:
Tornado (or whatever that's called) of duck
Red pesto pasta (the twirley one)
Baby carrots

Glass of red - optional (Canti Sangiovese / Merlot)

Dessert: kiwi, mandarines & blueberries with greek yoghurt


13-June-2010