I’ve been on the search for new lunches, healthy but filling and tasty. Rice salads have been ticking those boxes recently. I’ve also had a real thing for feta, ever since eating an absolutely divine spinach, feta and pine nut pie several weeks ago. I spotted this recipe online but decided to add a tin of sweetcorn and a bag of spinach into the mix. I loved that besides the cooking of the rice this can all be made in a couple of minutes, making week day lunch meal prep much easier to fit into a weekend. The recipe serves 4 but I stretched it to 5, so I had a lunch for every day of the working week. It was delicious hot or cold; on colder days I microwaved it for a couple of minutes, the melted feta was divine.
I’m also a huge fan of dried cranberries so this recipe was definitely a winner in my eyes.
I mentioned in my last post, Chicken Pad Thai, about getting stuck cooking the same dinners after work due to lack of inspiration and motivation. I took to Pinterest, as one does when lacking in the inspiration department, and spotted the recipe for these kebabs. I was really excited at something quite different to my normal dinner and the prospect of pairing them with a baked potato; I am a sucker for a baked potato. This recipe was delicious but has already got me wondering what tweaks I could make to the sauce, such as adding tahini, to make for endless kebab combinations. I made very little change to the original recipe here, except to add peppers to the kebabs themselves. I’m excited to have found another great blog and source of food inspiration.
Flavour of the week: Rosemary, possibly my third favourite herb and a must on roast potatoes in my opinion and always paired with lemon, they make for such a great couple.
Still Reading: Black Like Me – John Howard Griffin, I’m not even a quarter of the way in and completely hooked. This is compulsory reading in schools in America and is an incredibly brave task to have undertaken.
To the task at hand, the tray bake; it is the ultimate lazy Sunday roast, you put it all in at the same time in the same dish for an hour and check on it once or twice. If you’re out for the day prepare it in the morning or the night before and just pop it in the oven when you get home and a tasty roast will be on your dinner table an hour later. Continue reading