French bread with jam
This was the second of the Sainsbury’s Basics par-bake baguettes that I’d bought at the weekend. The picture is a little misleading as I actually left the banana and went for the rest of the baguette instead. My vague reasoning was that the banana would keep better than the bread. It made a nice breakfast time treat, although it probably wouldn’t be the healthiest way to start every day.
Rye bread with banana, crisps, apple, dried mango
This was a repeat of my lunch the other day as I needed to finish up the lovely sunflower seed rye bread that my grandparents had brought when they came for Sunday lunch. The bread goes really well topped with some sliced banana, and it’s a packed lunch you don’t even have to prepare- you can just bring along the bread, a banana and a knife.
Apple and watercress dhal, salad
Apple and raisin dhal is one of my favourite recipes, but tonight I did a slight variation and I’d say that this version is even nicer. This new version was prompted by the presence a packet of watercress that didn’t quite look salad-grade. It hadn’t gone yellow, but it just didn’t look as fresh and perky as it should have done. I didn’t really want to throw it away though, as it’s such a nutritious and tasty variety of greenery. I couldn’t see any reason not to treat it like spinach and stir it into a savoury dish, and this ended up working really well. In fairness though, I don’t think that the lovely flavour of the dhal was really the result of any watercress related innovation. My grandparents had brought me a box of fresh herbs from their garden, and I think it was these that really made the dish. I used a little sage, rosemary and thyme, and they really made it into something special. If you don’t have access to garden grown herbs (my own attempts have been enjoyed by many snails but few humans), then I’d go for sage and/or rosemary in the supermarket as I think these were the key herbs to include.
Ingredients for apple and watercress dhal (serves 3):
– 250g red lentils
– 1 litre veggie stock (2 stock cubes)
– 1 onion
– 2 large cloves of garlic
– A small handful of sage leaves and a little fresh rosemary
– 3 apples (Coxes are ideal)
– Olive oil
– 1 smallish packet of watercress
– A good splash of soya cream
– (Optional) a few seeds to sprinkle over the top
1. Rinse the lentils, add to a pan along with the stock and simmer until tender (around 15 mins)?
2. Meanwhile, finely chop the onion, apple and herbs. Crush the garlic cloves.
3. Heat the oil in a pan and add the onion and garlic. Sautee on a low heat, stirring constantly until the onion softens and turns transparent. Then add the apple and herbs, and continue to saute for a few minutes. Next, add the watercress and soya cream, and stir until the watercress has wilted fully.
4. When the lentils are ready, stir into the apple mixture. It’s best to leave the dhal to cool a little before serving, otherwise it’s just too hot to appreciate all the flavours. Sprinkle each serving with a few seeds if you’re using them.
I just served this with some salad, topped with a little Bombay mix, plus the last of the mini ryvita crackers. If you’re feeling in need of a more substantial meal though, you could always serve it with pitta bread.
Chocolate and strawberry dessert, a few squares of chocolate
I had a little Alpro soya dessert left over from the Sunday lunch effort and had managed to find some strawberries in the Co-op for 50p. I literally just chopped the strawberries, put them in a plastic wine glass and topped with the remaining soya dessert, plus a few chopped hazlenuts sprinkled over the top. It certainly doesn’t taste like the low-budget dessert that it really is!
I think nuts are the ultimate energy snack as they’re really effective at keeping you going in between meals, and quite healthy too.