There hasn’t been too much food on the blog of late. I could say it’s because I’ve been too tired to write, but that’s not really true. I am rarely too tired to write. The thing is, I haven’t been experimenting too much in the kitchen on account of the man of the house still being on a very restricted diet. Although the rest of us are free to eat as we please, then generally I’ve been trying to keep the majority of our meals in the safe zone so that we can all enjoy it together. Now establishing foods that are in the ‘safe zone’ hasn’t been that easy, and it’s a path that we’re only a short way down, but we are progressing down it.
Tonight, we had a small harvest of broad beans from the garden. Young enough not to need popping from their outer skins. Worth a little celebration of sorts.
Sweet potatoes, cut into chunks, and roasted together with several garlic gloves, lashed in olive oil.
Fresh young broad beans, quickly blanched (or use more mature / frozen and pop them from the outer shells)
Handful of flat leaf parsley chopped
Pumpkin and sunflower seeds, toasted in a hot dry pan.
Dressed with olive oil and lemon juice.