After a week of staycation Iris is back on track. I’ll try to focus on healthy lunch breaks ( and keep on focusing on our candlelight dinners.
My favorite lunch has always been salads, but I know Iris loves soups, not only in winter.
While using the oven for our dinner, an extra tray before, during or after is not a big effort and reduces energy consumption.
Chop a small cauliflower ( leaves included). Spread on baking paper on an oven tray. Chop 1 large white onion and 4 garlic cloves. Add to the cauliflower. Spread 1 large table spoon of curry powder and a good drizzle of olive oil. Mix. Bake in the oven at 180° for 20 mins. Stir halfway. Cool down. The flavor of roasted vegetables is much more intense.
Heat a pan. Pour the roasted vegetables in the pan. Add 2 teaspoons of dried basil. Heat. Add 1-1,5 liter of vegetal stock. Allow to simmer for approximately 20-30 minutes. Blend the soup. Taste, add pepper and salt.
Serve with roasted pine nuts and fresh (or frozen) basil.
In Libelle lekker’magazine I found a recipe of Pascale Naessens for crackers with a variety of seeds. They will add some bite and energy to this lunch.
Mix 260 grams of mixed seeds in a bowl. Add a pinch of salt, 180 ml of water and 2 table spoons of olive to the bowl. Mix and allow to rest for 10 mins. Spread the mixture in a thin layer on baking paper on an oven tray. Make incisions in the mixture to shape the crackers.
Bake at 200° for approximately 20-25 minutes. Cool down. Serve with the soup, as in between snack or…