Kohlrab & Courgette 'Pasta.'

Kohlrab & Courgette 'Pasta'

I bumped into a friend the other, moments before I was being interviewed (by 9muz), about my first published fairytale, "Piyar & Soleil."

We had just enough time for him to tell me how amazing my food looked on instagram, and for me to ask him if he'd tried to make any of it yet.

His answer resonated with what I'd been feeling of late with my food, I've really got to simply.

So, this is for my dear friend, and anyone else looking to make a beautiful looking and tasting meal, in very little time.

As an artist, I still do pay attention to detail, rather than time, so by all means, you don't have to shave the kohlrab, nor cut the courgette so finely, but believe me, it'll impress. ;)

Fettucine Aglio Olio & Peperoncino

That was about the longest part of this meal, which was still complete in about half an hour. (You could cut that time in half).

Before I carry on, I've got to admit, that I did imitate the 'Fettuccine Aglio Olio& Peperoncino, ' that I made for my husband the other day, (the traditional way). As I was in the first day of my cleanse, I didn't taste it all, but got the gist of it today. :).

Moving right along-

What I used for this meal (All very loose estimates).

2x kohlrab
1x large courgette
1/2 red pepper, cut into small pieces
6 garlic cloves
6 leaves of fresh sage
Parsely flakes
Salt & Peppercorns (crushed to your liking)
Tbsp butter
3Tbsp olive oil
Juice from half a lemon

I peeled and shaved the kohlrab, sliced the courgette into noodle shape/size, lightly boiled them (separately), in a little bit of water, on low heat, with the lid on the pan. (Kohlrab was still a little crunchy, and courgette, 'al dente.' :)

That done, on low heat again, I melted the butter in olive oil, added salt, pepper, chopped sage, parsley flakes, and let it all fuse together for a few minutes, then tossing in the veggies.

I added the raw red pepper bits, right at the very end, just before serving, along with a squeeze from the lemon.

A hit, as usual. :)

If you try it, let me know.

Recipe #1: Not so ordinary Egg Salad

A not so ordinary Egg Salad 

At long last, my first recipe, and even I’m surprised at what’s made the top of my list for what I’ll share with you first.

Recipe first and chatter after, because there’s much to share ;).

What you’ll need  (and please bear with me, as I don’t own any measuring tools, so quantity is approximate - you’ll have to taste your way through this, which is half the fun ;).

6 Eggs

2/3 cup(ish) Greek Yogurt (full fat for best results)

2 small onions

Pickles- as many to your liking

2 tbsp Olive oil

1 Tsp Dijon mustard

Parsley & Thyme (fresh if you have)

Salt and pepper as per your tastebuds

Alfalfa sprouts

A whole lotta love :) 

What to do:

Boil the eggs for at least 4 minutes, unless you fancy runny yolks.

Whilst the eggs are on the go, finely chop the onions, pickles & herbs (if fresh), and combine in a bowl.

Drizzle in olive oil, salt and pepper.

Mix the mustard into the yogurt in a separate bowl, and add them to the mixture.

Take a taste and see if it’s to your liking.

Add the eggs, give it all a mix, and serve on your favorite bread, with **alfalfa sprouts and fresh parsley to top it all off.

Top the salad on your favorite bread, or even pile on top of fresh veggies, (goes very well with steamed asparagus. If you're spreading it on bread, a lovely trick I like to do is to squeeze some fresh lemon on the bread before loading it up. 

**I'll put up a post about how to do alfalfa sprouts shortly- they're so easy! 

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Now then, truth be told, I’ve been playing and playing with food - even whilst on my body/mind, no foodcleanse-  creating and experimenting, and that’s half the reason I didn’t get to you sooner.  I know I kept promising a blog on the pictures I’ve been posting, (on my facebook food album and instagram),  but to sit and write was won out by wanting to go and play in the kitchen.

I wasn’t sure what I’d post first, as with playing, and creating new stuff, it was all getting a little overwhelming. This egg salad comes to you first, because it’s the latest thing I made. I hesitate to say, “created,” as it’s only egg salad, but to be quite honest, it’s pretty special.

It won my husbands heart in any case. I swear to you, every time we have a meal, it’s like getting married over and over again. (Which makes for great honeymooning). ;D

You may have noticed that I didn’t use mayonnaise, as per traditional egg salad. In all honestly, that’s two-fold. I refuse to buy mayo from the shop, AND I don’t own a whisk or any large bowls as yet, to make  my own. We (my husband and I), were not at all kidding nor exaggerating, when we’d made our crowd-funding campaign for the book that we are writing together about EFT/Tapping, called “Modern Alchemy for Emotional Freedom.” We’d really maxed out our credit cards,  family support, everything, and I’m blessed to be in a place of my own, rather than gypsy’ing around.

The flat didn’t come with any kitchen toys, like the last places I’ve lived in, and not being in a position to buy the quality things I see in my dreams as yet, has caused me to be more old fashioned. Everything gets done by hand, literally, and I quite love it.  Mind you, I do have one toy - a shiny red Kitchen Aid blender, which I kind of nicked out of my husband’s place, last time I went round there. He is far from complaining though, being the happy recipient of beautiful food.

More to come, now that I’ve started. :)

Thanks for reading, and play with your food!