It’s about time to be honest about my blogposts.
In the beginning I managed a daily post of the menu of the day. We eat fairly late and thus, after cooking, eating, cleaning up, I had to start with my blogpost of the day (the recipe is only ‘done’ after the cooking, and not the other way around). I couldn’t continue that way. Thus, I make my daily picture (or Iris does it with her more sophisticated mobile phone) after cooking, before eating. I have my weekly menu written down on my shopping lists (otherwise i would forget where to find the source of inspiration). On a free moment( I have a few, although never a dull moment) I take my computer and start writing the recipes on a word document. Organized as I am, I pre-prepare my posts with picture on the blog, often 5-6 posts at the same time with an almost daily post.
So what you get to see on that day is often a recipe of a few days before. Sorry, if someone would be disappointed, but that’s how it works.
After getting a few worried messages on my birthday (blogpost of 6/9) I decided to tell you my secret.
What did we eat on my birthday (yes, I cooked, and no, no restaurant today) is a lovely pasta with tuna and asparagus.
Fresh made pasta of the local supermarket is really delicious. Coincidentelly one of my favorite ingredients is available, green asparagus.
For 2p, cut 4 spring onions in quarters, and 500 grams of green asparagus (keep the heads separate). Chop 4 garlic cloves and 1 spicy pepper. Put everything in an oven dish. Add a drizzle of olive oil. Bake in the oven at 180° for 20 mins. Remove the dish from the oven. Add 100 grams of fresh baby spinach and the heads of the asparagus. Put back in the oven. Bake for another 10 mins. Add pepper and salt.
Boil 200 (it’s my birthday ;-)) grams of fresh pasta in salted water. Put pepper, salt and olive oil on the tuna. Grill the tuna and a sliced lemon at both sides.
Mix the pasta in the oven dish. Spread the tuna and the lemon. Finish with a mixture of good olive oil and lemon zeste.
Birthday is over, the beginning of a new year of my life.
Doc V's Healthy Kitchen 