SmarterFitter Daily

More like a huge pile of veggies on a puddle of cooked egg, but whatever. I am just loving the combination of ricotta and butternut squash lately. I roasted the butternut squash with lots of red onion and garlic, plus sage, chilli flakes, salt and pepper. Added the broccoli to the roasting tin at the end. Then it all went into a non-stick pan - poured in the egg, swirled it around, dotted it with ricotta and stuck it under the grill for a couple minutes. Amazeville.

Vegetable revelation: you can roast butternut squash with the skin on (the skin becomes soft and perfectly edible after roasting). Life just got simpler. 

Let's get something out in the open straight off the bat: the pizza base was abysmal. I attempted to make a sourdough pizza base using this recipe and it was waaaay too sour. The toppings were good, though - I took some inspiration from smitten kitchen's shaved asparagus pizza and did ricotta, mushrooms, asparagus, spring onions and a light sprinkle of parmesan. A really nice combo, especially with some rocket salad lightly dressed with lemon and olive oil. Oh but that crust was so bad. Confession: I ended up scraping off the toppings onto a piece of toast. 

Stuffing: a mix of pesto, basmati rice, sauteed onion, red pepper, garlic, sweetcorn, kidney beans, fennel seeds.

A slight take on Ottolenghi's chermoula aubergine with bulgar and yoghurt recipe.

I'm loving this lately: I saute the cabbage and carrots with onion and caraway. Top with a poached egg and a sprinkle of paprika. Serve with toast, avocado and giardiniera. Comfort food.

Perhaps THE best fish dish I've ever made.

Blogged: New Wave Fish Shop and a Great Recipe for Sea Trout

How was I to know this would be my last raw kale salad of the season? But alas, it seems they've come and gone - at least that is the case with The Organic Farm Shop where I buy my kale from.

This salad was super. Raw kale, grated carrot, red onion, roasted butternut squash, roasted garlic, lemon juice, olive oil, salt and pepper. Topped with some leftover grilled tempeh, avocado and Sriracha. The only thing that would have made it better would have been some toasted sunflower seeds. Next time! Er... next year!

The tempeh is an old favourite: Hot-Sauce Glazed Tempeh from the Veganomicon cookbook, this time made using the African Volcano Peri Peri sauce. Tasty as ever.

But the true revelation of this meal was the butternut squash salad, wherein I roasted cranberries with the butternut squash and tossed with bulgar wheat, spring onion, fresh coriander, rocket, crushed fennel and coriander seed, salt, pepper and fresh lemon juice. Soooo good. Definitely one deserving of a proper blog post. Stay tuned...

UPDATE: Blog now posted: Butternut, Cranberry and Bulgur Salad

&My new favourite omelet? Maybe. Here's the gist: sauteed red onion, cauliflower, garlic and peas with lemon zest, parsley and mint. Pour in the egg and swirl it around. Top with feta. Put under the broiler / grill for a few minutes. Service with more parsley and mint, rocket, avocado, sourdough toast and a lemon wedge. Rocked my world!

Oh yeah, this omelet is open-faced.

Adapted from my recipe for Cauliflower and Broccoli Omelet with Feta and Parsley.