Archive for the 'food' Category

Foodie Friday: Speedy Slimline Lasagne

(Serves 4)

1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
A splash of balsamic vinegar
Handful of basil, torn, plus extra to garnish
150g fresh cherry tomatoes
12 lasagne sheets
250g light mozzarella, torn
20g chunky breadcrumbs, toasted
20g Parmesan, grated

1. Warm the oil and garlic in a pan, add the chopped tomatoes, vinegar and basil, and simmer for 10 minutes. Add the cherry tomatoes and cook for a further 5 minutes.
2. Cook the lasagne in boiling salted water for 8 minutes, until tender. Layer up 3 sheets each with the tomato sauce and torn mozzarella pieces, then sprinkle over the breadcrumbs and Parmesan.


Foodie Friday: Pastry-free Spinach, Feta & Olive Quiche

(Serves 6)

1 red onion, sliced
1 tbsp light olive oil
80g baby spinach
200g feta, cubed
50g pitted black olives, halved
6 large eggs, beaten

1. Preheat the oven to 180C, gas 4. Gently fry the onion in the oil for 5-7 minutes to soften. Turn off the heat, add the spinach to the pan and stir until it starts to wilt.
2. Spoon the onion and spinach into a 20cm round, solid-based sandwich tin, buttered and lined with baking parchment.
3. Add the feta and olives, and stir to mix up slightly. Season the beaten eggs well and pour over the vegetables.
4. Bake for 20-25 minutes, or until just set. Cut into wedges to serve.

Think Globally, Eat Locally

We all know that our planet needs our help right now, but we often feel unsure about what to do, where to make an effort, and what will really help. The good news is that we can heal the planet on a daily basis simply by buying and eating food that is grown locally. Food that has been transported long distances doesn’t contain much life force by the time it gets to your kitchen. Making a commitment to shop, buy, and eat locally is not only a very important part of creating positive change, it can also be delicious fun.

One of the best places to begin the adventure of eating locally is a farmer’s market. Stalls brim with fresh fruits and vegetables grown on nearby farms. Not only is this good for the environment, it’s good for the farmers since they benefit from selling directly to the consumer. The consumer benefits, too, from the intimate experience of buying food from the hand of the person who grew it. In addition, the food is fresher and more diverse. In supermarkets, particular varieties of fruits and vegetables are favored due to their ability to survive transport to a far destination. Alternately, at a farmer’s market, you will find versions of the fruits and vegetables you know that will surprise and delight your senses—green striped heirloom tomatoes, purple cauliflower, white carrots, and edible flowers, just to name a few.

Make an effort to buy as much of your food as possible directly from local farmers. You will become one of a growing number of people eating delicious food to save the planet and having fun doing it.


Foodie Friday: Italian Beef with Tomato & Basil

(Serves 1)

2 slices sourdough bread
2 tsp low fat cream cheese
3 little gem lettuce leaves
1 tomato, sliced
20g bresaola or cooked beef
6 slices cucumber
2 radishes, sliced
A few basil leaves

Thinly spread the bread with the cream cheese. Layer the remaining ingredients in the listed order on one slice, press down with the other and cut in half.

Foodie Friday: Mexican Veggie Wrap

(Serves 1)

1 flour wrap
1 tbsp tomato salsa
125g mixed bean salad
Handful rocket leaves
2 tsp Cheddar cheese, grated

Spread the salsa over the wrap. Top with the bean salad, scatter over the rocket and grated cheese, roll up, tuck in the ends and cut in half.

Month at a Glance

September 2017
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