I didn’t have such an early start today as I was working in Gillingham so I made us porridge for breakfast, which was lovely as I haven’t had any for ages.
I also had time to make lunch to take. I was feeling like a Greek salad, so I started with 2 lovely tomatoes,
cucumber and Feta and also added some sugar snaps and carrots. A grind of pepper and 1 tbsp olive oil and I was sorted.
I was stressed out when I came home so I decided to cook something. A friend of mine, Maria, had asked me if I had any good dip recipes and I have been intending to make one up for a while. Tonight was the night. I put a can of red kidney beans in the blender with 1/4 of a fresh pineapple. In the oven, I roasted a carrot, green pepper, onion, large plum tomato and half a head of garlic. When they were cooked, I blitzed it to a smooth puree.
I was also roasting a tray of baby parsnips I had bought last week in the market. On Sunday, Gary had made some delicious crispy parsnips and I wanted those to scoop up the dip. It all looked good.
The parsnips were lovely but the dip was mediocre so not a recipe worth sharing.
Sorry Maria, back to the drawing board!