24.12.10

holiday detox day

Being in the middle of cookie and cake preparations, planning frantically what meat to serve on what day, rearranging schedule and visits from family, every pore of my being is buzzing with ham, turkey, eggs, potatoes, our local supermarket ran out of parsnips if you believe, parsnips! Nobody eats them but Christmas time come, Jamie Oliver is banging on about roasted parsnips and the entire country goes mad for them. So strange...
So, while I would never imagine to be "over" the whole cake and chocolate thing - I am, and I'm looking forward to some peace and quiet and some light and tasty meals that contain no potato, meat or chocolate whatsoever.

So this is a menu for the whole day, when you want to take it easy from all that food and still want to enjoy something warming and tasty.

BREAKFAST - American Pancakes and Sunrise Smoothie

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Ingredients:

270g flour
sprinkle of salt
2 tbsp sugar
2 tsp baking powder
250 ml milk
2 eggs
splash of vegetable oil
butter

for smoothie

2 cups good quality freshly squeezed orange juice
2 bananas
6 - 8 strawberries
2 tbsp lime juice

Preparation:

Sift the flour, baking powder, sugar and salt. To that add beaten eggs mixed in with milk. Whisk vigorously to mix well and get rid of any lumps. Add oil and mix well.
Heat up a non-stick frying pan. Place small chip of butter and let it melt. Pour one small ladle of pancake batter to form thick, round pancakes.
Once the top of the pancake is full of bubbles and all the batter looks cooked, turn over the pancake and cook on the other side for about 1 minute.
Repeat the process until all the batter is spent.

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Serve with fruit of your choice and maple syrup.

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smoothie

Clean the strawberries and bananas and add to orange and lime juice. Blend until smooth.
Chill before serving

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LUNCH - Tofu Soup

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Ingredients:

1 packet of fresh tofu
1 tsp miso powder
soy sauce
vegetable stock cubes or jelly, to make up 1.5 litre
4 florets of broccoli
1 large carrot
1 can water chestnuts
4 dried or fresh shitake mushrooms
1/4 head chinese cabbage (optional)

Preparation:

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If using dried shitake, you may want to not use miso, as mushroom water has a lot of flavour. If using dry, soak them in boiling water for 30 minutes, drain and add the water to a dish.
Dissolve the vegetable stock and bring all liquid to boil.
Chop all the vegetables really finely, tiny sticks if possible. Add miso (if using), tofu and all the veg to the boiling stock. Add a splash of soy sauce and let it simmer for 10 minutes.
Add a good amount of cracked black pepper and salt to taste and serve hot.

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DINNER - Shrimp Penne

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Ingredients:

350 g dry penne pasta


250 g king prawn
2 cloves of garlic
olive oil
salt and pepper
1/2 tsp chilli flakes
2 tbsp chopped basil
2 tbsp chopped parsley
1/2 cup good white wine
1 can chopped tomatoes
splash of cream
1/2 cup grated parmesan
chopped parsley for garnish

Preparation:

Bring 2 l water to the boil, add salt and cook the pasta until it's al dente (usually about 10 minutes).

Add a little olive oil and garlic to a heated pan and cook the prawns, adding salt and pepper to taste, until they are pink on both sides and curled up (don't overcook them - fresh king prawns need about 3 minutes in total).
Remove the prawns from the pan and set aside.
Add chopped tomatoes, chilli flakes, herbs and wine to the pan and cook on medium heat until it reduces to 1/2 volume. Return the wine to the fridge ;)
Add a splash of cream, stir well and add prawns.
Pasta is now probably cooked - drain it and add to the sauce, together with the parmesan and parsley. Toss through and serve hot with a glass of cold white wine :)

Bon appetit and happy holidays!

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