Friday, February 07, 2003

friday five.

1. what did you have for breakfast this morning? if you didn't have breakfast, why not?
i am having a choc flavoured protein shake as i type. very late brekkie, but i felt a bit sick last night after yoga, and didn't feel like eating earlier today. when i am done with the shake, i'll have a banana, too.

2. what's your favorite cereal?
uncle toby's bran plus with yoplait no-fat vanilla yoghurt.

3. how often do you eat out? do you want that to change?
i don't eat out when i am here at all. i hate eating out alone, and quite simply can not afford it since we had the €, when eating out suddenly turned into a major luxury because even a plain pizza sets you back 5 € already.

4. what do you plan on having for dinner tonight? got a recipe for that?
it looks like i'll either make potato soup or broccoli pasta with pork bits, depending if and what i feel like after my spinning class tonight (often don't feel like cooking and/or eating after working out in the evening).

broccoli pasta with pork bits
serves one lonely me

80 g spaghetti
250 g broccoli, washed, and cut into bite sized morsels
1 shallot, chopped
1 tablespoon olive oill
100 ml prepared veggie stock
salt and black pepper
a tiny bit of lemon zest
50 g rolled, smoked and cured loin of pork, fat-free, chopped
1 tablespoon cream

  • cook pasta al dente.
  • while pasta is cooking, heat oil in a non-stick pan, and fry the chopped shallot and the broccoli for thee minutes, stirring constantly.
  • add the stock, and salt, pepper and lemon zest. simmer for a further 5 minutes, stirring occasionally.
  • when the pasta is done, drain, and transfer into the pan with the broccoli. add the chopped pork bits and the cream, and mix well.
  • arrange on a deep plate, sprinkled with black pepper.

potato soup

serves one lonely me several times, or two to three very hungry people about once

about 5 medium sized potatoes peeled and cubed; preferably a firm potato variety
700ml fat free milk
250ml prepared veggie stock
1 medium sized onion, chopped
½ teaspoon celery salt
1 teaspoon herb salt
100ml creamy fat free yoghurt
parsley, chopped

  • put milk, stock, potato, onion, celery salt and herb salt in a pot. bring to cook. once boiling, reduce heat to very low and let simmer, stirring regularly, until the potatoes are through. remove from heat.
  • put half of the potatoes and soup into a mixer and puree until smooth. transfer back into pot and stir until even.
  • serve with a dollop of yoghurt stirred in, and sprinkled with parsley.
  • if you want more oomph and transform this into an even more filling stew, just add chopped up, steamed veges of your liking. to transform this into a spinach soup, use fewer potatoes, and add a handful of chopped spinach (squeeze out excess liquid) and a bit of lemon juice.

5. what's your favorite restaurant? why?
i don't really have one over here, because i hardly ever eat out.
in melbourne, however, there are a few places i like a lot. above all is fletcher's pasta bar in 87 fletcher st, essendon. they serve trusty, yummy pastas and awesome desserts in a cosy, family-like and friendly atmosphere. - and you get to spot bombers there, too!
i also like a small asian joint on russel st, whose name i don't know, and an assortment of places on and around brunswick & smith st.