LUNCH
roast pork risotto
You know how when you take leftovers for lunch the next day and get really disappointed when it doesn't taste as good as the night before? Well, let me tell you, this risotto wasn't one of those lunches. All it needed was a dash of hot water before a zap of reheating and there you have it - lunch envy, day two.
DINNER
When anybody fathoms cooking on a budget, the thought of soup always enters the mind. However this doesn't mean you have to resort to something bland. How about sprucing up something classic? An example (of which was cooked tonight) is pumpkin soup with a twist, adding red curry paste and coconut cream. It is mm-mmm-good and very, very filling. And again, this recipe leaves enough in the pot to feed a small army.
thai pumpkin soup
and turkish bread with grilled parmesan & walnut pesto
1/4 pumpkin, cubed
1 carrot, cubed
4 cups vegetable stock
3 cloves garlic, crushed
2tbsp red curry paste
400ml coconut cream
4tbsp olive oil
turkish bread
1 loaf turkish bread, sliced thickly
parmesan cheese, grated
walnut & basil pesto (leftover)
In a large saucepan, heat olive oil on a medium-high heat and add garlic & curry paste. Fry until fragrant before adding pumpkin and carrot, stirring, until coated in the paste.
Add the vegetable stock and reduce heat to low. Simmer for approximately 30 minutes, stirring occasionally, until vegetables are soft.
Once vegetables are cooked, remove from the heat and blend the soup using a stick mixer or blender. Add coconut cream and bring to a simmer, stirring occasionally. Set aside until ready to serve.
Meanwhile, to make the turkish bread, grill the slices in the oven (or toaster) until golden brown. Spread half of the slices in leftover walnut pesto (from yesterday's lunch dish) and half with parmesan cheese, returning these slices to the grill until cheese is melted.
Serve the soup and bread hot and get it in your belly.
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