I always find it hard to stay awake after lunch, except when I have something light and possibly with little or no carbs at all. Yesterday I had this fennel and grapefruit carpaccio and didn’t feel drowsy; unlike today where I had a pasta bake and I keep on visualising my bed. Continue reading
So, instead of yawning my way through the afternoon, my solution is to get some movement and breathe some fresh air in. Fortunately soon I’ll head to my local butcher to get the meat I ordered for Saturday. I’ll actually be catering for one of our usual dinners with my fiancé and a friend of ours. To get idea through, the two first begun by complimenting my cooking and then, they asked if I could cook and bring the food to Andy’s house. I won’t admit it to them but I liked the idea. After having dinner at his place, we will then go out to the nearby bars (where the choice of places to go out to is slightly better than in the valley I live in).
Fennel and Grapefruit Carpaccio
Recipe for 4
Prep time: 15 min
Cook time: 5-7 min
1 large fennel or 2 small ones
4 tbsp. olive oil
2 tbsp. finely chopped parsley
4 tbsp. slivered almonds
Salt and pepper
In a non-stick pan place the almonds and roast them until browned. Remove from pan and set aside.
Slice the top and bottom of the grapefruit and following the contour of the fruit slice the peel all around. Holding the grapefruit above a bowl, cut along the membrane to remove the segments. Keep 2 tbsp. of the juice as you will need it for the dressing.
Cut the bottom of the fennel off and using either a slicer or a knife, thinly slice the fennel(s).
Mix the 2 tbsp. of grapefruit juice with the olive oil and season with salt and pepper to taste.
On each serving plate place the sliced fennel and then the grapefruit on top. Drizzle the dressing and on top sprinkle the parsley and the slivered almonds. Serve.
Despite the cold weather I felt like having something fresh and light. This past week I wanted to avoid eating too heavy but yesterday, I already broke my resolution Continue reading
when I was invited by my Italian friend Simona to eat specialities from the Valtellina: “sciatt” and pizzoccheri. The “sciatt” are buckwheat battered pieces of cheese (and so obviously they are fried). The main dish was pizzoccheri which, up to now, is a dish I have never seen served in a weight loss facility. I knew I would like it and indeed it was a truly delicious dinner and I thank her for the nice moment. Nonetheless I have broken my resolution. Today I wanted to catch up since I finally managed to have a moment with my mother so I made this recipe. I made it for her because I know these are all ingredients she really likes. We had a nice moment and almost didn’t even touch any family related matters. Around a glass of white wine we enjoyed this salad while my dog was making herself get noticed, hoping we would feel generous and share our salmon.
Lentil Grapefruit Salad with Salmon Served in a Glass
Prep time: 15 min
Cook time: 25 min
For 4 portions
120g green lentils
2 tbsp olive oil
100g Greek yogurt
2 tbsp chopped parley
80-100 g smoked salmon
2 spring onions
2 small grapefruits
Salt and pepper
2 tbsp lemon juice
Cook the lentils in two times their volume in water for 25 minutes. Once ready, add the olive oil, the cayenne pepper, salt and pepper to taste and set aside to cool.
Mix the yogurt with parsley and set aside. Cut the smoked salmon into small pieces.
Slice the spring onions. Cut the top and bottom off the grapefruit and then with a knife remove the skin following the shape of the fruit. Remove each section by cutting along the membrane. Keep any of the juices dripping from the grapefruit. Cut each section into two or three parts and add them to the lentils along with the spring onions. Add grapefruit juice mix and correct taste with cayenne pepper, salt and pepper if needed.
In a glass place the lentil salad, on top place the yogurt with the parsley and then the salmon. Drizzle with a bit of lemon juice and repeat the operation for the other three glasses. Serve.