I assimilated this pasta dish into my repertoire after reading the recipe in the Slow Food Cape Town CSA newsletter. It’s one of my favourite weekday meals to make, all you need is three ingredients and about fifteen minutes and supper is ready. Just perfect.
- Broccoli and blue cheese pasta,
- melon balls and
- cucumber, baby tomato and baby corn skewers.
Did you notice the little octopus food picks in my lunch box? Aren’t they cute? Here’s a close-up of the little smiling faces.
Welcome to the new home of Wots For Lunch?, feel free to have a look around and let me know what you think.
I’ve migrated posts going back to the beginning of January this year from Letterdash and am thinking of leaving the previous three year’s worth of posts there as a kind of archive. Don’t be too alarmed if things change a little over the next few weeks as I tweak the look and feel to find my perfect fit.
If you have any comments or suggestions please leave a comment or contact me directly via email.
All I seem to want to cook and eat at the moment is pots and pots of warm soup, but some days I’m just too lazy for all the chop, chop, chopping. So when I see Justin Bonello on the TV telling me it’s OK to get a little help from Woolworths who am I to argue? I picked up a pack of mixed bean and vegetable soup mix, followed the on-pack instructions and added a smoked chicken breast from the Aphrodisiac Shack and in a few minutes had a lovely pot of yummy soup.
- Mixed bean, vegetable and smoked chicken soup,
- rye bread and
- a satsuma.
I often see okra in my local Checkers but, not knowing how to cook it and having read tales of how slimy it can be, have usually avoided buying it. After a little internet research I discovered cooking okra with tomatoes reduces the slime factor. With this knowledge I took the plunge, bought some okra and devised this lentil and okra curry.
- Lentil and Okra curry,
- brown rice with sun dried tomatoes,
- coriander yoghurt,
- dried mango and
- some grapes.
Here is my recipe for Lentil and Okra Curry.
- 1 cup of black lentils
- 1 tsp olive oil
- 2 onions thinly sliced
- 2 garlic cloves minced
- 4 tablespoons curry powder
- 4 tomatoes roughly chopped
- 2 cups tomato puree
- 1 cup water
- 300g okra topped and tailed then cut into 1cm rounds
- 1 green pepper cut into strips
- Cover lentils with water and leave to soak (overnight is best, but I only soaked them for four hours and this was sufficient).
- Fry onions and garlic in olive oil till the onions are translucent.
- Add curry powder and stir to coat.
- Add lentils, chopped tomatoes, tomato puree and water and leave to cook for 15 minutes.
- Add okra and green pepper then cook for a further 5 minutes.
Service over rice with coriander yoghurt.
Makes 4-6 servings.
I bought some porcini butter from the Funki Fungi stand at the Neighbourgoods Market awhile ago. I’ve been using it for all sorts of dishes, but my favourite way to use it is in a simple sandwich where it’s subtle flavour really gets to shine.
- Sliced silverside, watercress and porcini butter sandwich on rye bread,
- baby tomatoes,
- baby corn,
- orange, radish. mint and toasted almond salad and
- some grapes
Posted in Packed Lunches
Tagged almond, beef, corn, grapes, mint, orange, porcini butter, radish, rye bread, sandwich, tomato, watercress