This time last week, trying to recover from an annoying cold, I did nothing but cook, take pictures, read and sit in the sun. It was glorious.
Mug of hot water with 1 slice of fresh lemon and 1 slice of fresh ginger
Carrot and peanut salad. Make by peeling and coarsely grating 1 large carrot. Whisk together 2tbsp orange juice, 1/2tsp balsamic vinegar, 1 crushed small clove garlic and 1tbsp sesame oil. Roughly chop 25g salted peanuts and mix with the carrot and 1/2 chopped and diced green pepper. Pour over the dressing, toss and serve. Follow with a pomegranate and apple salad (peel and slice 1 apple and mix with seeds from 1 pomegranate) and a 3 tbsp Greek yoghurt yoghurt.
Avocado and basa fillet tabbouleh. Place 40g bulgar wheat in a large bowl and cover with boiling water. Leave to stand for 15 minutes. Drain and stir in basa fillet, 4 halved cherry tomatoes, 2 chopped spring onions, 1 small diced avocado, 1 crushed clove garlic, 2tbsp each chopped fresh mint and parsley, 1tbsp olive oil and juice 1/2 lemon. Season with pepper.
Monday – working from home lunch
Spinach soup. Heat 1tbsp vegetable oil in a saucepan, add 1sliced onion and cook for 5 minutes, stirring occasionally. Then add 1 peeled and diced potato and cook for a further 5 minutes, stirring occasionally. Add 100g spinach and 400ml vegetable or chicken stock.Bring to the boil, reduce the heat, cover and simmer for 15 minutes, or until the potatoes are soft. Allow to cool, then transfer to a blenderand whizz until smooth.
I did not know that things would be a bit topsy turvy later in the week! So I’m so glad I had these memories to look back on.