I went to a wonderful drinks party last night, thank you very much Sarah and Kevin. I managed to restrain myself with the drinking, even though we had the most delicious spritzer style drinks ever. Kevin invented, and Sarah F. named, the “Manhunter”. White wine served with sparking water with a hint of lime over ice. Not one to waste decent wine on but this drink was refreshing and delicious. Go ahead and try one next time you fancy a long white wine based drink.
So it was lovely to wake up feeling human and energetic. I made my current favourite breakfast which is porridge (just 1/3 cup) made up with water and coconut milk and a banana which I chop up and add while I am cooking the porridge.
I served it with a tbsp of the drippy and divine almond butter with mixed dried berries.
While it was cooking I cut large bananas in half and wrapped them in cling film and put them in the freezer. I bought 2 bunches of bananas (8 large bananas in each bunch) for £1:15 each in Costco last week which was a bargain but half of one is plenty as they are so huge. perfect for smoothies.
For any veg growers out there, you can plant out broad beans, onions, shallots and garlic now.
Harvey amused himself by climbing trees
and relaxing in trees!
For lunch we went orange. Very orange.
Squash and Orange Pepper Soup
- 1 litre stock
- 1 cup of red lentils
- ½ an onion squash, skinned, deseeded and chopped in to chunks
- 1 sweet potato, peeled and chopped in to chunks
- 1 orange pepper, with seeds and core removed and chopped in to chunks
- 50 g kale
- Salt and pepper
- Bring the stock up to simmering point
- Add the red lentils and all the orange veg (squash, sweet potato and orange pepper)
- Cook until they are tender – about 20 minutes
- Puree in blender until smooth
- Pour soup back in to saucepan, bring back to simmer point and add kale.
- Simmer gently for approximately 10 minutes.
- Season to taste and serve.
3 empty bowls were proof that this soup was good to eat. It was a wonderful orange colour and the squash and sweet potato made it a very velvety smooth texture. It tasted so creamy it was hard to believe there was no dairy in it at all. The orange pepper added a lovely flavour. Nourishing and tasty. Definitely worth making again.
After lunch we went for a walk in the woods. Gosh it gets dark early these days!
For supper we had steak. Not a regular item on the menu chez moi but I am trying to clear down my freezer and I found 2 good sized rump steaks in there. We had been so healthy all day I though a little red meat would go down well. We cook it using a blackened steak seasoning so it comes out full of flavour. I have been wanting to cook a Corn Pudding I saw on Kath Eats recently for a while and thought it would go well with a spicy steak as it was described as being light and sweet. It was very easy and tasted good.
- The corn kernels cut from 4 corn cobs
- Two tablespoons wholemeal flour
- Four eggs
- Four tablespoons light brown sugar
- One teaspoon salt
- One and a half cups soya milk
- 110 g butter
- Preheat oven to 180 ° C.
- Put all the ingredients into a blender and blitz for 10 seconds.
- Pour in to a buttered baking dish.
- Bake in the oven for 1 hour, until the top is brown and the middle is set.
It was good and received a thumbs up from us all.
Eating a steak is a real treat and it was delicious. Unfortunately the French beans I was going to serve it with had gone a bit beyond the edible stage (i.e. rotten) so we had peas instead, which was a bit starchy with the corn. But we had to have something green. I also had a large glass of red wine to go with the steak. It aids digestion you know 🙂