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I’ve bookmarked this recipe from Cindy’s where’s the beef? ages ago, but only today I got a chance to tried it out. They are really easy to prepare, no chopping required, but tasted soooo yum.. changed the recipe a bit, I used crumbled walnut instead of pecans. Just because they’re on special, and already crumbled, so no further chopping required ($1.79!). I also add worcestershire about 1 tbsp, other than that, the recipe is perfect as it is. Cindy also made the vegan version of it, and they look as good as the vegetarian one.

I served the rolls with some crunchy salad on the side (it came from a bag, straight out of supermarket), and watermelon and feta salad. We’re currently in love with this salad, we probably had at least 3 times this week, its perfect for a hot summer day. sweet, salty, cool, and minty. Even though it’s technically a salad, but we treated it as a dessert, we ate it after our meal.

ingredients :

  • half a wedge of watermelon (about 500g)
  • 100 g crumbled feta cheese (the saltier, the better, more contrast)
  • a handful mint leaves, chopped

dressing :

  • 1 tbsp lemon / lime juice
  • 3 tbsp olive oil
  • salt and pepper to taste

diced the watermelon 2×2 cm, top with feta, mint leaves, drizzle the dressing over the salad, and mix.

most recipe I found add chopped red onion, but I just don’t like the taste of raw onion.

broccoli pesto I really3x love broccoli (hence the blog name),  I always buy them every week. Unfortunately, my friend told me that, unless organic, they are heavily sprayed, and the tiny florets catch all the chemicals. So from now on, I always buy organic broccoli, they cost a bit more, but I think it’s worth it. They tend to be a bit smaller, just like other organic produce i suppose, they look cuter, and it actually saves chopping time :), which is a good thing.  I don’t buy all my vegies organic, I can’t really afford it, I wish I could. For now,I get, maybe 2 – 3 types of organic vegs in each shopping trip. This recipe is inspired by 101 cookbooks recipe, with a little changes.

Ingredients :

  • 1 small – medium head of broccoli
  • 1 handful basil leaves
  • 1/3 cup parmesan / soy cheese
  • 1 clove garlic (i regreted it, it gave me garlic breath all night!)
  • salt and pepper
  • 3 – 4 glugs olive oil
  • salt and pepper
  • 1/3 cup cream / silken tofu

steam / boil the broccoli for 3 min or until bright green, chopped half of them into bite sized pieces, and chuck the other half in the food processor (don’t process them yet)

put basil leaves and garlic (if you prefer) in the food processor, blitz them together with the broccoli, add parmesan cheese, olive oil, and cream, process until creamy

season with salt and pepper

toss with hot cooked pasta, and the chopped broccoli florets

or you can also use it on a pizza base, a nice change from the usual tomato based pizza

 

For dessert, I had some fruit salad with grapefruit syrup, and yogurt / soy yogurt.

fruit salad

ingredients :

  • 2 medium grapefruits
  • 1 lemon
  • 2 punnets of strawberries
  • 1 large mango
  • 3 tbsp sugar

juice 1 grapefruit and lemon, add sugar, stir, heat it up in the microwave for 30 seconds, stir, and microwave it one more time for 30 seconds

chopped all the fruits bite sized pieces, (1 grapefruit, strawberries, mango, I imagine it would be good with kiwi fruit, but my husband hates kiwi fruit) transfer into a large bowl

drizzle with the grapefruit syrup, cover with cling film, and refrigerate for 2 – 3 hrs

serve with yogurt, ice cream, or you can even have it for breakfast, with muesli, and soy milk.

oh yeah, if anyone know how to diced mango perfectly, please share… 🙂

 

soba salad

I don’t have a specific measurement for this recipe, this is sort of a -last minute-use what in the cupboard -type of recipe. I packed this for lunch today so I don’t have buy take outs. Soba noodles usually packed in three individual serves, in this recipe, I used 1 serve of noodle. I served it with leftover standard stir fry vegies from dinner. You can tell it’s a leftover from the colour of the broccoli, they look a bit overcooked and tired, and already lost it’s vibrant green colour 🙂

Ingredients :

  • 1 serve soba noodles
  • 1 tbsp tahini
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1/2 tbsp brown sugar
  • Japanese red chilli powder  (nanami togarashi)
  • 2 tbsp water to thin out the dressing

cook soba for 3 min. or according to the package instruction, drain, and rinse with cold water. if you have time, it will be better to chill the noodle in the fridge to stop the cooking process or to dump the noodle in iced water. Overcooked noodle will clumps and mushy. (I got this tip from my husband, he’s working in a fast food Japanese restaurant).

mix the dressing ingredient until smooth, taste, and add some more if you feel like it.

drizzle the dressing to the noodle, mix, and sprinkle a little chilli powder (optional)

I imagine this dressing will be better with grated ginger, but I was in a rush, and didn’t really have time to grate a ginger (yet, I still have time to take picture of the noodle..).