Ten days into the Zespri kiwifruit fourteen day challenge, I can hardly believe it. I may not have posted every single day, but I’ve been eating at least one kiwi a day since this challenge started. I’m feeling a little lighter, a little healthier and a whole lot more inspired. I’ll definitely not overlook these fuzzy fruits with the jewelled middles if I see them when out doing our weekly grocery shopping.
I used today’s allocation of kiwifruit in an Asian flavoured coleslaw. I mixed it with sliced celery, julienne ginger, grated carrot, thinly sliced red and green cabbage, a sprinkling of sesame seeds and a drizzle of soy sauce. This is a delicious fresh version of a coleslaw, a lot lighter than mayonnaise laden variety, and is a good partner to the salty smoky kassler.
- Kiwi coleslaw with celery, ginger, carrot, red cabbage, green cabbage, kiwifruit and sesame seeds,
- a little blue bear bottle filled with soy sauce to drizzle over the coleslaw just before eating,
- a sliced kassler chop and
- some baby tomatoes.
Posted in Packed Lunches
Tagged 14daysofZespriSA, cabbage, carrot, celery, coleslaw, ginger, green cabbage, kassler, kiwi, kiwifruit, red cabbage, sesame, tomato
Hello out there! Is there anyone out there? I really hope so, it’s been way too long since there was a new post around here. With this post (and more to come) I’m hoping to revive my dear blog and also healthier lunchtimes for me. So without further ado, here is what’s in today’s lunch box.
- A salad of nectarine slices and goats milk chevin
- on a bed of mixed salad leaves, red cabbage, sugar snap peas, shaved carrot and baby tomatoes .
I made this braised red cabbage as part of Mothers’ Day lunch and it was a big success. It is equally delicious hot or cold, so it makes a great addition to a packed lunch or picnic.
- Sliced chorizo from Rudi’s Sausage Deli,
- sliced tomato,
- green beans,
- braised red cabbage and
Braised red cabbage – recipe from Best Food Fast Christmas Made Easy
- 450g red cabbage, sliced
- 1 onion, chopped
- 1 Bramley apple, peeled, cored and chopped
- 4 Tbsp red wine vinegar
- 2 Tbsp muscovado sugar
- 1/2 tsp grated nutmeg
- 1 Tbsp redcurrant jelly
- 25g butter
- Put the cabbage, onion and apple in a flame-proof casserole.
- Stir in the red wine vinegar, the sugar, nutmeg and redcurrant jelly. Cut the butter into pieces and dot all over the top of the cabbage.
- Cover with a tight-fitting lid, bring to the boil, then simmer gently for about 1 hour, stirring now and again. The cabbage should be tender and most of the liquid evaporated.
I substituted a granny smith apple and balsamic style vinegar for the Bramley apple and red wine vinegar. I also omitted the red currant jelly and used about half the amount of butter listed.
Makes enough to serve 8 people as a side dish.
I’ve been a little scarce on the blogging front lately. The combination of a broken camera and succumbing to the nasty bug that is doing the rounds has kept me from packing/posting any lunches. Today’s post is a lunch I packed last week that I photographed with the camera in my phone. It contains my first attempt at making a variation of Vietnamese Summer rolls. They didn’t turn out too badly, but are probably best eaten right after you make them and not left in the fridge overnight as I did.
- Vietnamese Summer rolls filled with smoked ham and julienne carrot, mange tout, red cabbage, baby corn and spring onions,
- a dipping sauce with soy sauce, umeboshi vinegar and some slices of spring onion and
- some baby tomatoes.