Lunch.

I can't eat wheat, instead I eat things like Rye bread and spelt flour. Turns out I really like it and it is better for you. I recommend getting Rye next time you purchase some bread, its all the rage at the moment. I also try to be healthy when I am not cooking up ridiculously naughty meals, and this is just a mere suggestion of a filling, healthy and original lunch (or dinner, why not). 

Poach some eggs, toast some Rye bread, chop a chive, boil some green beans, chuck around some lettuce and place some cottage cheese on top. One thing I try and cut out on is salad dressing, its a big fatty NoNo. Buy hey, it is delicious so it depends how you wanna roll. 

An Ode to Sleeping Pete

Eggs Benedict 

Bagels, smoked salmon and poached egg.

A homage to my man Pete
Who always is asleep
But if he opens his peeps
This is what he eats 

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Go to http://peteasleep.tumblr.com/ to see him actually asleep. Alot.  

Overcoming a Fear of Fruit

Menu 

Figs wrapped in parma ham on a bed of melted goats cheese and served with roasted vine tomatoes

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Wild mushroom risotto with a fresh green salad

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Pannecotta pods and raspberries drizzled with raspberry glaze

I am always really wary of fruit in a savoury dish, maybe I had a traumatic, scaring experience at a young age, but these figs redeemed my fear completely.  Without them the dish would have been rich and in a way two dimensional but the fresh and fruity juice from the figs, helped by the cherry tomatoes, made this starter a big success. It was pretty easy apart from having to cook most of it just before serving which is always a stress. 

For the main we had mushroom risotto which I was really disappointed with, I hadn't realised how tricky it is to serve when your on a time limit. My mum told me afterwards that even restaurants warn their customers that the risotto takes longer. Next time I will prepare the plain risotto early and then add the mushrooms (or other flavour) just before serving. 

These little pods were so yummy, I was terrified when I made them though. It was something to do with making something in a mould or pot and hoping that they remain in shape when you tap them out. It leads to nightmares of industrial sized amounts of Pannecotta falling from upturned pods and pouring everywhere having not set at all and the inevitable drowning in your own pudding. Anyway, as you can see they were perfectly formed and very yummy. The raspberry sugar sauce I made could have been thicker though, if I hadn't have spilt some of it which forced me to add more water and thus thinning it. Woe is me.