6. Strawberry and Chocolate Pavlova

Pavlova Base

5 egg whites
300g caster sugar
1 tsp cornflour

Method

Put oven into Gas Mark 1.
Whisk egg whites until stiff.
Add sugar a tsp at a time until it is all in the bowl.
Fold in cornflour.
Place on silicon mat on baking tray.
Bake for 90 minutes.
Switch off oven and leave overnight.

Filling

Beat 300ml of whipping cream with a tbsp. of icing sugar.
Place into cooked base and add quartered strawberries.
Melt chocolate in microwave and dribble over with a tsp.
Leave in fridge to cool.

4. Avocado and Mint Dip and 5. Quinoa and Mint Dip

I wanted something different with my baked salmon.

I found the remnants of some Quinoa and Bulgar Wheat in the cupboard and  some frozen mint in the freezer.

My inspiration for the Quinoa recipe came from "The Bumper Student Cookbook" by the Good Housekeeping Institiute which I picked up for £1 in WH Smiths although I added some sunflower seeds.

And it was back to Deliciouslyella for this gorgeous dip to use up the bits and pieces I had lying around.

Although the photograph doesn't look to appetising, I can assure you the meal was tasty and very filling.

Avocado and Mint Dip

Recipe here.

Quinoa with Mint Dressing

Serves 2

125 g Quinoa (I added some bulgar wheat too)

200ml Veg Stock

2 spring onions

10g mint

12.5 g of toasted pinenuts and sunflower seeds

1 tbsp lemon juice

1.5 tbsp olive oil

salt and pepper

Method

Cook Quinoa with stock according to packet instructions (10-15 minutes). Drain.

In a separate bowl mix slice onion, mint, nuts and seeds with lemon juice and olive oil.

Toss everything together.

Tomorrow I will add some cubed Feta Cheese and maybe some olives to the Quinoa Salad for lunch.

3. Alfredo Sauce

This recipe was inspired by some sad looking mushrooms in the fridge.

Yesterday I had been browsing through Suzy Bowler's brilliant blog when I saw this recipe for Alfredo Sauce.

I had all the ingredients in my fridge except black garlic so used plain old garlic.

I also added some chives from the garden and served it on a toasted Olive Roll that I found lurking in the back of the freezer.

Delicious.

Alfredo Sauce with Mushrooms

15g butter

1 tbsp Parmesan Cheese

80ml double cream

2 cloves of garlic

salt and pepper

handful of quartered mushrooms

1 tbsp Olive Oil

Sprinkling of chives

Method

Gently heat butter, cheese, cream and garlic in a pan.

In a separate pan saute garlic in olive oil.

When the sauce is melted and the mushrooms are golden brown mix together and pour over toasted bread.

Suzy also suggests using it as a pasta sauce.

I was so impressed with Suzy's blog that I bought her book, The Leftovers Handbook which I recommend to all my students.

2. Mexican Squash Soup

When we went to Mexico in February I had this amazing soup, Pumpkin with Rosemary and Coba honey.

I was determined to try and recreate this when we got home.

I couldn't find any Coba honey but bought some local honey from the airport.

Pumpkins aren't around at the moment so decided to have a go with a butternut squash.

While my offering was some way off the holiday soup, it was definitely an improvement on my usual soup.

Mexican Squash Soup

1 tbsp oil

1 tbsp Mexican honey

3 sprigs of rosemary

1 large onion

2 cloves of garlic

1 medium butternut squash

1 litre of vegetable stock

Method

Switch oven onto Gas Mark 6.

Cut the butternut squash into small cubes, chop onion, slice the garlic and add to a roasting tin.

Add oil ,rosemary and honey and coat the vegetables.

Roast in the oven for 35 minutes, stirring a couple of times during cooking.

Place stock in large saucepan and add the vegetables.

Blitz with hand blender.

Garnish with toasted pine nuts or sunflower or pumpkin seeds.

*I served it with some leftover garlic bread topped with Gruyere Cheese

1. Rainbow Salad

I am in a bit of a meal rut.
I seem to eat the same meals week in, week out.
Starting today I am determined to try a new recipe a day.
Here's Day One.
Rainbow Salad, courtesy of Deliciously Ella.
The only thing I had to buy for this was Avocado as I had everything else in.
I think I will use this for work lunches, depending on what I have in.
It was quick to make and very filling.
And the roasted kale was a revelation - it reminded me of  seaweed in a Chinese restaurant.

 For the recipe, click here.