Scrambled eggs with spinach and parmesan, following this recipe.
Brunch time! Baked eggs with Serrano ham, spinach and parmesan, modified from this Ask Aida recipe. Served with grapes, plum slices and tea.
Tomato-carrot soup with chili and ginger, topped with spiced yogurt dumplings. Adapted from from an Alfons Schubeck recipe.
For the soup: roughly chop 2 onions, 2 cloves of garlic, 3 large tomatoes, 2 carrots and 2 cm of ginger. In a deep pan, fry onions and garlic in olive oil until golden, then add the other ingredients. Add 500 ml of vegetable broth, 1 tsp of vanilla essence and 1 tsp of chili flakes. Cover, and simmer on medium heat for 20 minutes or until the vegetables are soft. Puree with an immersion blender. Serves 4.
For the dumplings: mix 300g grams of greek yogurt with 2 tsp of salt. Line a sieve with a gauze or a kitchen towel and pour in the yogurt. Place sieve above a bowl and allow to drain fro 24 hours in the fridge. When drained, roll thumb-sized balls out of the yogurt and coat with ground almonds and your choice of african spice mix.
Home-made falafel with lemon-sesame dipping sauce and tabbouleh, from an Alfons Schuhbeck recipe. We pan-fried instead of deep frying, and accidentally made the falafel with about twice the amount of spice mix that the recipe called for. The next time I make them I’ll definitely over-spice again- it makes the falafel so much more fragrant.
A quick tuna salad lunch: cosmopolitan lettuce, mini plum tomatoes and cucumber topped with tuna and thyme yogurt dressing.
Ginger carrot soup, topped with thyme yogurt and toasted pine nuts, served with a selection of tapas. Best thing I’ve eaten in ages.
Quick and easy forest mushroom soup: rehydrate 2 handfuls of dried mushrooms in boiling water, chop and sauté 3 small onions in butter/oil, add a stock cube (chicken or vegetable) and a teaspoon each of white pepper and salt, then add mushrooms. Blend with an immersion blender, adding water as necessary to reach a creamy texture. Finally, stir in a large dollop of greek yogurt and enjoy!
Avocado toast, modified from this Cafe Gitane recipe; I used lemon pepper instead of chill flakes. Served with red bell pepper, a mini berry yogurt and muesli parfait, green tea and cubed pear sprinkled with gingerbread spice.
The great thing about avocado salad is that if the avocado is ripe enough, you don’t need dressing. This one serves 2. so I put half of it in tupperware for dinner:
1/2 an avocado cubed, 4 tablespoons of sweetcorn, 2 handfuls of small-leaved salad greens, a handful of cherry tomatoes sliced, 1 carrot and 1/4th of a cucumber, both peeled and cut into small quarters. Drizzle with lemon juice (or lemon pepper if you want a bit of kick) and serve with a piece of fruit for desert.
Something about November makes me want a little bit more heat in my lunch salad. This adaptation of the classic tabbouleh can be eaten hot or cold, and has a gentle spicy kick. Serves 1:
Cook 1 dl bulgur in chicken (or vegetable) stock, add 1/4 of a finely chopped onion after mostly cooked. Mix in 1 teaspoon of berbere spice. Finely chop 1 handful of mint leaves, 1/4 of a cucumber and 8 cherry tomatoes and combine.
I served mine with Earl Grey tea and a handful of grapes for dessert.