Day 123 of 338

Inspiration for today: Avocado

Do you have a favourite food? I think you know it is a favourite when you could eat it all the time, anytime. I’ve had the same favourite food for as long as I can remember. In my eyes, there is nothing not to love, about the avocado.

It is creamy, spreadable, mouth-watering, deliciousness.

Avocado cut in half, sprinkled with salt and pepper, eaten directly from the skin with a teaspoon is heaven.

Chopped up with tomatoes, red onions, lemon and Tabasco, it accompanies corn chips perfectly.

Avocado on toast, with a poached egg, or even with a little Vegemite.

If there is the option to have avocado with a burger, I will always take it.

Do you know what? I even like Avocado oil on my face at night. Go figure; my love for the Avocado is so strong I am even having a nightly affair with it!

So tell me: what food do you dream about?

 

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Day 99 of 338

Inspiration for today: Recipe

I recently got an email asking me to forward my favourite recipe to 2 people on an email chain. I responded to a similar chain email once before and really enjoyed the response; for sending off 2 emails, I received many messages with delicious recipes in return.

The idea is for you to share a recipe which is your ‘go to’ recipe. Something that always works, and generally one which you can make without a recipe.

The recipe below is one of those recipes which is so simple, but very delicious. I am yet to make it for anyone who didn’t like it. The best thing about it is the ingredients will usually be on hand in a kitchen.

Once I made this recipe for the first time I was hooked. I have made this over and over, loving it every time.

It is definitely worth a try, I would love to know what you think. It is the perfect cold weather meal. To make a decent amount, I usually double this recipe below. It also tasted even better the next day, so why not make a bit more?

Bean, Spinach and Rosemary soup

3 tablespoons olive oil
2 cloves garlic, finely chopped
1 teaspoon very finely chopped rosemary leaves
1 small onion, finely chopped
1 carrot, finely diced
2 rashers rindless bacon, diced
425 gram  can kidney beans, rinsed and drained
425 gram can italian tomatoes in juice, mashed
2 cups chicken stock
300 grams frozen spinach, squeezed dry
salt and freshly ground black pepper
freshly grated parmesan

HEAT the oil in a saucepan over moderate heat. Add the garlic, rosemary, onion, carrot and bacon and fry gently for 15 minutes or until the onion is soft.

Add the beans, tomatoes and stock and bring to the boil, then simmer for 10 mins.

Add the spinach, mix well, bring back to the boil and simmer 5 mins. Taste and season.

The key is to serve this soup with plenty of freshly grated parmesan and crusty bread.

Bon Appetit!

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