As of a couple of weeks ago, I reverted back to a low carb diet (lifestyle), as my body dictated so, apparently. I’ll be referring back to some posts from a couple of years ago to keep sane in certain situations. But for now -one of the principal rules for this lifestyle is ALWAYS BE PREPARED! So it begins again #lowcarbdiaries …

Nigella describes this soup as ‘almost-instant’ in her recipe, and I have to agree. You can basically go from start to having a comforting soup on the table in 15 minutes, with next to no prep time. Of course if you like you could add some other ingredients, such as onion and garlic, or some pancetta/prawns/tofu to add interest, and protein. I kept it extremely simple this time. Y

ou will need:

2 tablespoons Green Thai Curry paste (or to taste)

1 400ml can of coconut milk

500g frozen spinach (or fresh, if you prefer)

250ml freshly boiled water 1/3 cube or mixed herbs / vegetable broth

optional chili flakes / fried pancetta / cooked prawns IMG_20150927_203835 In a deep pot, dissolve the Green Thai Curry paste in a little coconut milk over a medium flame. Stir until consistent, then add the remaining coconut milk, and the frozen spinach. Dissolve the stock in 250ml boiled water, and add to your pot. Bring to a boil, then lower the heat and let it simmer for 10 minutes until all the spinach has heated through. Taste, and adjust flavour with salt and pepper. Serve hot, with garnish or toppings of your choice.


Pasta of choice (about 80g per person is sufficient)
1 cup kale with main stalk removed
1/2 cup chopped ham
1 tablespoon olive oil
1 large onion, diced
2 tablespoons finely grated Parmesan
salt and pepper to taste

Method:

Set a pot of salted water to boil. In the meantime, fry the onion and chopped ham in a tablespoon of olive oil.

When the water boils, add your pasta too cook according to instructions on the packet. Then add the chopped kale 2 minutes before cooking time is up, and cover the pot. I found that I could turn the hob off at this point and let everything cook in the residual heat.

Drain, reserving some water from the pasta (about 2 tablespoons). Add the onions and ham and Parmesan.IMG_20150607_123720 IMG_20150607_124125
Stir the ingredients together to combine everything. Serve hot with some freshly ground pepper.


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My partner and I love eggs; eggs are somehow involved in my breakfasts 3-4 times a week and when there’s slightly more time to prepare (read: brunch in the weekends) we like to make a lovely, filling, omelette with whatever is available. This time we had a few great ingredients that really matched together. I like to encourage him to do the cooking in this case, because I’m not very good at flipping omelettes. I know, I know. One of those things.

Preparation:
2 eggs each
a touch of olive oil
salt and pepper to taste

This time we used:
an avocado
cheese with chili
1 tomato and 4 cherry tomatoes
3 large mushrooms

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All the ingredients for your filling should be finely chopped!

Whisk 2 eggs and heat up a pan with some olive oil and pepper.
Fry the eggs gently, using a silicone spatula to loosen up the edges and tilting the pan to spread the raw egg. When the omelette starts to solidify enough so that there isn’t much raw egg at the top, place your ingredients (and some salt if you prefer) on one half and carefully flip the other half to cover. Cook for another minute and then your omelette is ready to serve. If you use a pan which isn’t very deep, you can easily slide your filled omelette onto a plate.