Carb loading can get a little dreary if you’re not careful. Pasta, then maybe some more pasta, anyone? Lots of people find pasta rather bloat-making (we’re not going to talk about what happens after that but you know where we’re coming from). Plus there are soooooo many other exciting foods to eat, why would you limit yourself?
This Asparagus, Lemon and Chervil Risotto make a tasty change. Among other things, asparagus contains a good supply of some B-complex vitamins, plus anti-oxidant vitamins A, C and E (ACE, eh?!) Chervil smells and tastes a little like aniseed so up the quantity if you have a particular penchant for that kind of thing. It’s also supposed to be good for the digestion and for hiccups (curing them, that is, not giving you them).
I love rice pudding but often find it sweet and cloying, altogether too reminiscent of school dinners for my liking. This one satisfies my need for a rich dessert without being sickly – the recipe doesn’t use much sugar, with most of its sweetness coming from the raisins.
We sometimes forget about desserts when we’re refuelling after a race or long run. Mistake! A hearty rice pudding can round off a recovery meal nicely, as well as providing a good source of calcium and Vitamins A and D. We reduce the fat content in this recipe by using skimmed milk, but add Greek yoghurt to give it a creamy taste. This is not a low cal dessert then (what would be the point in that?) but it’s much healthier than a traditional full-fat cream and whole-milk rice pudding.
Note that this is an old-fashioned baked rice pudding; it’s not runny like shop bought varieties, which means it’s great cold and is good for packed lunches too. You can make this plain too – simply substitute a can of evaporated milk for the coconut milk and leave out the orange zest, raisins, almonds and coconuts.
This post is part of Meatless Mondays, a movement hoping to reduce our meat consumption, and environmental footprint. If you’re not veggie, it’s great to step out of your usual patterns, even if only to experience some great new food.
My friend Mollie first introduced me to this Malaysian breakfast dish. I was instantly hooked – it’s convenient if you have leftover rice, uses up the veg in the bottom of the fridge drawer and most importantly is ridiculously tasty .
Some people make a little one-or-two egg omelette at first, remove it from the pan, cut it into slices, to be added later when the veg has cooked through. If that sounds nice to you, give it a go. I do it my way, with a fried egg on top, for two reasons
a) I love the mixture of the unctuous yolk mixing with the sharp and salty sauce at the bottom of my bowl
b) that’s how Mollie taught me it.
You can do whatever you like best – isn’t that nice?
I like mine to be very gingery & spicy, as it means I need less of the salty soy sauce, but you know your own palette, so adjust the first ingredients accordingly. Use whatever veg you have on hand, chopped very small and evenly so it cooks at the same time. My favourites are frozen peas, cooked in the microwave first, tenderstem broccoli or julienned carrots.