SmarterFitter Daily

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. 

Ideal Saturday morning.

A lunch of "P"'s! And my idea of comfort food, and as I was having an unusually stressful day, this lunch really hit the spot (the spot that needed cuddles).

A worthwhile use of the first asparagus of the season.

&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.

This was lunch at The Foodie Bugle Lectures at Thyme at Southrop.

Read all about it in this post:

Building a Successful Foodie Business

There was also a bit of cheese and pickled plums consumed...

The egg was from Gloria Nicol's chickens, and the bread is Azelia's sourdough. Doesn't get better than this. On the side: grilled tomato with feta; rocket salad.

Funny the foods you crave when you're sick.

Last night's leftovers turned into a tasty little open-faced sandwich thing. Served with extra braised beetroot and fennel, horseradish and lots of green salad. Would eat again.