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| I love my Kale Pesto! |
As I say - omg........I've just used up the last tablespoon of olive oil, rape seed oil and the remaining small amount of Walnut oil...and I simply can't believe there's not a drop of oil left in my store cupboard.
Of course, I have used it well, today, all of it. I added a tablespoon of olive oil to my batch of Pippa Kendrick Flatbreads made for breakfast, and they were really good. Crisply griddled for three minutes on each side, each piece so meltingly crunchy and delicious, I ate both flatbreads for breakfast, with my hot coffee.
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| Flatbread griddling |
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| The perfectly griddled Flatbread |
OMG...two flatbreads for the same meal ...ouch! And with my favourite jam of the moment, my Very Berry Merry Jam but well, I didn't add butter and they are cooked without oil so, I guess, it wasn't too awful and....I didn't eat anything again until about 3pm. Also, thank goodness, I had a fairly good session at my Rosemary Conley exercise class this morning and, yes, we did have coffee afterwards but I only had a small Latte so, possibly not too damaging after all. And, Alice took me for a walk this afternoon and I'm still standing.
OK - so for lunch I prepared a medium-sized jacket potato, sliced it in two adding a dollop of my new Kale pesto, a spoonful of fresh soured cream from Sainsbury's plus a dusting of Parmesan cheese and ground black pepper. For a splash of colour, two small dollops of Haywards Red Cabbage, completed my delicious dish of food.
See for yourself -
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| Simply lunch with no added olive oil! And for supper, one of our favourite meals and, my default, fail-safe gluten-free meal, good and straightforwardly delicious, and, as for the carbs-loaded potato wedges, I can honestly say such food is not too regularly part of my diet, really, truly, so there! |
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| My small-plate supper! Whilst cooking supper, I whipped up two batches of my own recipe Kale Pesto, with just a little added enlivening garlic and my remaining supplies of olive, rape seed and walnut oil. I'd no idea my store cupboard was so depleted! Now I've made quite a lot of pesto these last six months but I'm always open to new ideas so, when I read Red Magazine's February issue and their article "Green Energy" on Pages 156 - 162 I was most intrigued to test their idea of blanching kale before using it, in their recipe for "kale and walnut pesto" on Page 162. Now, I mean, I'm perfectly au fait with the notion of blanching veggies before cooking ie to cleanse, reduce or remove certain impurities but I was pleased to discover on Page 119 of my copy of "The Concise Larousse Gastronomique" their thoughts on blanching "such vegetables as spinach, green beans and fresh peas is equivalent to complete cooking". OK, so I was dealing with kale and not spinach which, let's face it, is slightly more substantial than spinach but, my kale certainly looked completely cooked and, what's more, the finished pesto's colour was of a hue slightly greener, so I was very pleased to trial Red Magazine's recipe idea for kale blanching. Thank you, Red Magazine, for a good idea! Well, my kale's been turned into pesto, my "home-style" ham, eggs and "chips" satisfied two hungry people and Alice has been walked. I made flatbreads for breakfast and devoured my delicious hot jacket potato with pesto for lunch.....plus my Rosemary Conley exercise class was good, really good and I'm still not suffering after-class aches and pains - wowwee! Did you see my Kale Pesto photo-shot - Daisy |
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