I love the taste of summer! Pan fried aubergine and fresh Italian multicoloured tomatoes from the Keith deli (for those that are local)! 😊
Slice the aubergine into thick slices and pan fry in olive oil until cooked through and add a sprinkle of salt! Slice the tomato and layer with the cooked aubergine! Serve, yum!
multicoloured or red tomatoes
aubergine
olive oil
salt
This was such a random meal but it turned out really delicious! Roasted a sweet potato in tin foil in the oven on medium heat for about an hr then a cooked up some beans which had been soaking all night, you could use any white beans, added some chopped cabbage (from the garden) towards the end of the cooking time. Stir fried some onion and garlic and added broccoli (from the garden) and a tin of sweet corn. Then I stirred in a sachet of coconut cream, the solid stuff! A splash of tamari and a tsp of sugar. You could spice this up with a bit of chilli instead of the sugar, I’ve got kids to feed though and a spoonful of sugar helps the medicine go down as they say! Lol! 😊 The boys also ran out to the our rescue chickens to have a fried egg on top but that’s optional I guess!
enjoy!
Delicious peanut noodles with broccoli and sea same seeds. So simple and such an easy meal for the family.
– 1 head of broccoli
– noodles (desired amount)
– coconut water 1 cup
– tamari sauce
– peanut butter 3 tbsp
– ginger (freshly grated) 1tbsp
– sesame seeds
– sesame oil
– chilli flakes (optional)
Boil the broccoli with the noodles in a pan of water and cook the sauce whilst these are cooking. Add the coconut water, peanut butter, tamari sauce and ginger to the pan, cook until blended and thickened on a low heat for ten mins. Add the noodles and broccoli to the sauce, stir, serve with drizzle of sea same oil and sesame seeds.
Enjoy!
Adapted from the chilli
dinner
easy dinner
forks over knives cookbook.
The Wee Larder by Angie Milne 