Feeling abnormally disinclined to cook this past week, meals have been very simple affairs.
Blue cheese, walnuts and rocket is one of my favourite “three good things” combinations. Add fresh bread — instant lunch.
Five Minutes of Random (the #RegularRandom challenge), is hosted by Desley Jane at Musings of a Frequently Flying Scientist.
If you’d like to join in:
- choose a subject or a scene
- spend five minutes photographing it – no more!
- try to see it from many angles, look through something at it, change the light that’s hitting it
- tag your post #regularrandom and ping back to Desley’s post
- have fun!
Looks very fresh, healthy and yummy! 😄😋
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It is. I feel almost virtuous afterwards (especially there was no chocolate around to provide an un-needed dessert course). 🙂 xxx
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Yum! I see an apple also.
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No, just the pear half. I’m not sure what the variety is, but it’s quite squat and round, I guess a bit like apple. 🙂
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Live and learn! Never saw one like that here in the US. 🙂
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It’s a Winter Nelis, apparently (I asked at the greengrocer) 🙂
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Is it native to NZ? Or have I just lived a very boring fruit life?
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I don’t think we have any native pears. It’s probably been cross-bred at some stage to fit the growing conditions here. That seems to be true of most fruit commercially available.
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Delicious! Oh except blue cheese, it’s a taste I have not been able to acquire. I love the idea of five minutes with lunch (I did it a while back) because you get instant gratification when you put down your camera 😂😂 Might have to do it again soon.
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I liked that angle too, Desley – like having your cake and eating it. A fine five minutes, Su.
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Thank you Tish. 🙂
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I’m definitely a fan of the soft, mild end of the blue cheese spectrum, so I get what you mean about it being an acquired taste. I’m very admiring of yours and Julz’s cake photo shoots, and am often tempted to do one, but I suspect my hips and blood sugar wouldn’t benefit from the post-shoot gratification 🙂
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Hahaha yes we probably shouldn’t tempt ourselves too often either! I haven’t done a cake shoot in ages. I really want to!
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Perfection.
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My thoughts exactly!
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It does look good Su.
Leslie
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Mmm, I want your lunch!
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And a pear? I’m not so keen on pears, but I am thinking that they may go very nicely with blue cheese and brown bread. Your lunch looks delish Su. Now I am thinking of making some blue cheese and walnut bread…
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I haven’t made blue cheese and walnut bread, but it sounds wonderful. I only like pears when they are really crisp (or cooked with ginger), but I think the texture and slight acidity works well with all the other things. 🙂
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I have made walnut and fig bread. How hard is it to put some blue cheese in? Worth a try. I only like pears when they are very juicy – I hate the floury texture they often have and I don’t like them hard either. Poached pears are nice though with a chocolate sauce. 😀
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A yeast bread? Or with baking powder? I have been making fruit sourdoughs, but haven’t tried figs yet. I might have to put this on the list for my next baking day. 🙂
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Yeast bread. Need to have a go at sourdough as I do like that. Now how do you make a starter?
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The recipe I used is from “Sourdough | Slow bread for busy lives” by Andrew Whitley. Basically you take 30 grams / 1oz wholewheat flour (preferably organic as it isn’t sprayed with fungicides, etc) and mix it in a glass, plastic or ceramic bowl with 30g / 1oz water (filtered, at 35 degrees C / 95F). Put it aside, loosely covered. Next day add the same amount of flour and water. On day three add 30g flour and 15g water. On day 4 add 90g flour (can be white, but preferably still organic) and 45g water. If all goes according to plan you should have a bowl of batter/dough that has nice bubbles and is quite fruity-smelling. At this point you should have 300 grams of usable starter. Most recipes I’ve found use less than that to make a loaf of bread, so you just keep feeding whatever is left in a ratio of 1:1. Some people suggest making the leftover starter thicker (more flour) so it keeps better in the fridge. I found this http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337 — which has the same basic instructions if slightly different amounts/flours. Good luck. PS: Let me know if you want a recipe for the actual bread and I can email you one.
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Thanks for that. Do you keep the starter out of the fridge then? It gets quite warm in my house. Would it go off? And yes, please email me your recipe!!
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The first time you make one, grow it at room temperature. They are fairly tolerant in terms of actual temperature. Warmer = grows faster. Though, if your house is really warm, experiment with a slightly cooler spot. There should be enough completed starter to bake your first loaf and have some left over for future baking. I keep that in the fridge. It has to be “refreshed” (ie fed) before you use it. Where will I find your email address to send the recipe?
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OK. You can email me on my contact page.
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Cheers. Will do.
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I like the simple lunch – perhaps I will try a couple of those this week for myself.
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When my son was little he insisted all his food be delivered in separate piles like that. He would eat pretty much anything, as long as it wasn’t mixed up with other foods. Lasagna was his personal hell for a while 🙂
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I understand where your son is coming from – I usually like to keep my food separate. I’m not crazy about it, but I could see using those plates with the separate compartments even as an adult!
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I’m kind of the opposite. I like curries and soups and stuff where the mix of flavours and textures is a key part. It did make cooking interesting when the kid was small!
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Absolutely delicious,I just love rocket ,walnuts and pomegranate arils in fresh salads 🙂 xxx
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Pomegranates are divine! We have them only for a very short season and I relish every single one. xxx 🙂
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We also add them to drinks,we garnish meat dishes or eat them as a fruit,they taste great on their own.We’ve three big pomegranate trees in our seaside garden,I’ve a very special relation with them … 🙂 xxx
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I am envious of your trees. I guess pomegranates could grow in NZ, but we only seem to get imported fruit in the shops. I discovered pomegranate molasses and absolutely love that (especially with duck).
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Love them when they are laden with fruit,some are half open,you can see the sparkling red seeds.We,too, use sugarless molasses in drinks,salads and cooking,it gives such a very special flavour and colour 🙂
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🙂
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My kind of lunch 🙂
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It’s interesting how many of us relish the simplicity of a few good ingredients in times when we’re bombarded with complex, pre-packaged food-like substances.
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True. And it is also interesting that this food is sufficient to make it through a couple of hours. One doesn’t need a load of carbs.
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Absolutely
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So pretty, and delicious looking. I didn’t hit three today, unless you count a chocolate chip cookie. 😉 But the salmon and nectarine were very delicious and nutritious. We won’t mention the cookie.
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I watched a tv cooking series called Three Good Things where chefs were challenged to use one common ingredient and pair it with two more (plus seasonings and staples) to create a dish. It’s amazing how many different gorgeous things can be made with just three key ingredients!
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That is an interesting premise for a cooking show. I bet there were lots of beautiful meals!
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There were. I like the fact that even when the chefs paired up the same second (and sometimes third) ingredient with their compulsory one, they made quite different dishes.
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