Eat your greens

When does a side dish of greens become less about fibre and folate and more about pleasure? When it is turned into a delicious buttery puree of course.

Step 1: cook half a bag of frozen peas (or 500g of fresh shelled peas) on gentle heat with two garlic cloves, some stock paste (or a small amount of chicken stock) and butter - maybe 50 grams. Don't overcook - you want the greens to stay vibrant, in both colour and taste.

Step 2: puree the greens gently with a stick blender, still maintaining some texture. Stir though another 50 grams of butter, some shavings of parmesan and pepper. Top with crumbled feta, and it's done.

This so full of flavour - creamy and luscious, and delicious paired with lamb and grilled capsicum.

Enjoy!

Fish pie

In the words of Faux Fuschia, this morning 'the universe directed me' to make fish pie. I woke up feeling like I just had to have it. I just had to make it.

So I added the ingredients I needed to my grocery shop.


How I love you, Coles Showground Village. You are so beautiful and have everything I need to get me through a fortnight, but your beauty makes me spend!

I sliced onion, leek, garlic and cooked them until they were soft with a bit of olive oil.

Then I added mushrooms, snow peas, celery, carrot and parsley. I cooked these until soft.

I used seafood mix and salmon.

Look how beautiful the pink salmon flesh is next to the silvery skin.

I added the salmon and seafood mix to the vegetables, and let it cook further for about 15 minutes.

Here are the remaining ingredients needed for the pie. I only used a smidge of cream, and the butter was for greasing the dish and brushing on the pastry.


The pastry was low fat, and I think this meant it didn't turn out as flaky and crispy as full fat pastry. Still it was delicious, and very rich!


I love pie.