Easy healthy pasta that hits all the right notes for the Gusto household….. pasta for B-G, vegetarian for H-G and fast for me as I am both tired AND going to the cinema later in the evening.
I wilt 2 bags of fresh spinach in a pot filled with a little water. Then stir in light cream cheese. Add grated nutmeg and salt and pepper to taste. Mix in cooked pasta of choice, then top with halved cherry tomatoes and walnuts.
We had a routine of sorting breakfasts and lunches ourselves then enjoying wonderful tavernas in the evening.
These views can’t be beaten!
Greek salad featured very heavily every single evening! The local olives were glorious, and indeed we could not resist bringing great jars back.
Baby-Gusto really enjoyed calamari…. and local Greek sausage and chips….
Vegetarian Husband-G would make a hearty meal of Greek salad and side dishes such as these delicious casseroled beans and tomatoes
This was my stand-out meal of the week…… cod baked with tomatos, marinated grapes, raisons, pinenuts and figs.
Occasionally we would share a mezze platter which invariably featured fried cheese
Mainly we just relaxed in small cafes by the sea!
bagel with honey, apple and pumpkin seeds.
Toast with tomatoes, olive oil, green olive, pumpkin seeds and fresh basil from my garden.
Baba Ganoush and corn chips. I cannot tolerate aubergine in any other form, but baba ghanoush for some reason- must be the added sesame, lemony, garlicky goodness!
The Baba Ganoush was from the Sabra brand, bought on a rare trip to Sainsbury’s. (I am a committed Aldi woman). However I can see a return trip, purely to stock up on these delicious dips.Just too good.
Quick and easy breakfast burritos.
Just wholemeal tortilla wrap,lettuce, cucumbers, tomatoes and scrambled eggs with dried chilli flakes. This kept us so full that we ended up skipping lunch.
Mushroom open tart with rosemary garlic sauteed potatos, cucumbers and tomato and buffalo mozzarella salad. The mushroom tart was made by gently frying sliced mushrooms in butter. When they were cooked down I added a splash of red wine and a crumbled vegetable stock. I rolled out ready-bought puff pastry topped with the mushroom mix and baked in a hot oven for 20 minutes.
Baby-Gusto and I had a busy day. First we raided all our local charity shops for clothes and costume jewellery for his dressing up and play chests. Then we finished planting our tomato plants and pepper plants. It was a sunny lovely day.
We have had a rather trying week, and I felt in need of food that was super easy and quick to cook but which was tasty and oh-so-good to eat. It may be the way I was brought up, where my parents would hold wonderful dinner parties that always seemed to feature beef wellington and vol-au-vents (It was the 80s after all!) but pastry to me always has a sense of something special about it. I rarely use pastry in my everyday cooking, but after tonight’s ridculously easy supper I think I have to make ready made jus roll a more regular addition to the shopping list.
I spread out the puff pastry and cut into squares. This I smeared with a good dollop of basil pesto and sliced tomatos. Baked in a hot oven (220 degrees celsius) until it looked cooked- about 18 minutes. The leftover pastry was used to make B-G jam tarts for breakfast the next day. Served with broccoli and corn and my favourite beetroot salad which is just diced cooked beetroot mixed with crushed garlic, spring onions and sour cream.
Good, easy and an excellent way to get more vegetables into a recalcitrant 6 year old. What’s not to love?
I was interested in this pasta made from red lentil flour. It is gluten free and I thought it might be a good way to get new sources of nutrients into B-G. I simply made up a pasta sauce with onions, celery, chopped tomatoes and courgette. The pasta had a different texture to wheat pasta -slightly more robust and with more bite. I would most likely pair it with spicy rather than subtle sauces, like a good punchy puttanesca.
How can something so good for you taste so decadent!
Spinach, cucumber, radishes, avocado,pumpkin seeds, buffalo mozzarella, mango and smoked tofu cubes with a drizzle of lemon and sesame oil.