Autumn Snack for One

Tags

avocado, Basil, Cape Town, chilli, Clifton Kitchen - Cooking thorugh the seasons, garlic, goats cheese Agave nectar, health, olvie oil, peaches, quick meal, red onion, season foods, snack healthy food, whole wheat seed bread

It’s a quiet day; the stormy weather of yesterday gone. Today we have soft autumn sunshine, the air is crisp and chilly. I love the different seasons and the changes it brings. This evening will be perfect for cosy fireside natter while sipping some delicious port.

But back to lunch which is roasted vegetables and avocado on toasted whole wheat seed bread, followed by grilled peach served with goats cheese, a drizzle of Agave nectar and a sprig of mint. This is a very healthy snack, wonderful the skin, cholesterol, blood pressure and general circulation.

For the roasted vegetables and avocado on toasted whole wheat seed bread you will need

½ red pepper cut into bite size chunks

1 small red onion cut into chunks

11/2 tablespoon olive oil

½ an avocado

1 garlic clove

1 small green chilli

2-3 basil leaves

A spritz or two of fresh lime juice

A slice of whole wheat seed bread or bread of your choice, toasted

Season with sea salt and black pepper to taste

Method

Preheat the oven to 220C

Put the chopped pepper and onion in an oven proof dish, sprinkle with one tablespoon olive oil, season and toss the vegetables together. Place in the preheated oven for about 15minutes then turn the grill on high and continue to cook for about another 5 minutes, or until the vegetables take on some charred colour.

Place the avocado, garlic, chilli, basil, lime juice and ½ a tablespoon olive oil in a blender and blend to a rough or smooth consistency. Season to taste with sea salt and black pepper.

Spread the avocado mixture over the toast and top with the roasted vegetables. Serve.

Oven grilled peach served with goat’s chees, agave nectar and mint

Ingredients

1 peach cut in half, stone removed

A little olive oil

A few slices of goat’s cheese

A few sprigs of mint

A drizzle of agave nectar

Method

Place the peach halves face up in an oven proof dish. Rub the cut side of each half with a little olive oil and place under a hot grill for about 5-8 minutes or until they start to take on colour.

Place each half on a plate or in a little bowl, top with some goat’s cheese, a sprig of mint and drizzle with a splash of agave nectar.

Note:

if you don’t have agave nectar, use a good quality honey instead

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Food With Friends – a festive occasion

Tags

apples, asparagus, blue cheese, Chefs, Cook Books, Cooking Through The Seasons, Cooks, eggs, feta cheese, food and drink, Food Blogs, Food Writing, garden salad, Lifestyle, olives, paoched eggs, potatoes, Prawns, red onion, roses champain, salad leaves, Spices, steamed rice, tarts, Tomato sauce, tomatoes, Vegetarian, vinaigrette

December brought with it the usual joy of sharing meals and enjoying quality time with family and friends. Keeping things simple yet festive was as always high on my list of priorities; these are some of my favourites dishes served this season.

For Christmas day

Prawns in spicy tomato sauce, served with steamed rice and a garden salad

Under the sway of the palms

Asparagus, red onion and blue cheese tart

Simple but fabulous warm Potato slices and olives, tossed together in an anchovy and garlic vinaigrette served with slivers of tuna and topped with a poached egg.