Was a busy day today. Spent the morning in the hospital for a check-up. Back home around noun to start my homeworking. And went to the weekly dive training tonight. Not much time today to be creative with my recipes. Only one post.
Had this little toast just before leaving to the swimming pool tonight. « Knäckebröd » is the swedish word for crispbread. I bought them in the Albert Heijn shop. With some Philadelphia light cheese, salmon and lettuce on it, it is a perfect « light » meal just before you go to do sport.
Went to the Bootik! Dishes Factory yesterday. It’s a little shop in the center of Brussels (St-Catherine) where you can find all possible kitchen stuff. I go there regularly and I always treat myself well with some new kitchen stuff.
This time I bought a champagne saver (as it’s summer and we love to have a glass of cava), some sauce jars and a lime press (for the new dressings I wanna make), a nutmeg mill (for the husband who adds nutmeg on every dish he prepares whatever it is) and my favourite one… the pincers! One of the things I wanted since longtime and now I have one.
Delhaize Belgium has more and more bio breads. And they are really nice. Almost as good as the bread I make myself 😜
This Alpha Bio bread is with raisons and oats. Two slices with melted cheese, my start of this Saturday x
As we had tomatoes with mozzarella and basil yesterday noon, I had a lot of basil left. The perfect moment to prepare a pasta pesto – by preference a « low-fat and no sugar » version.
The « change your eating habits » is going well. I already lost 3 kg, the blood sugar level of my husband decreased by 40%. It’s our first week, we’re still fully motivated. The secret is… staying fully motivated!
For the first time ever, I bought wholemeal spaghetti. And I am positively surprised, it tastes pretty well. Other ingredients of this pasta: chicken fillet, spinach and cherry tomatoes. And of course pesto.
This is how I prepare my pesto
Gnocchi with smoked bacon in « my secret sauce ».
Looks familiar to what we call a bolognaise sauce but has its own specific ingredients… Instead of minced beef, I use smoked bacon stripes. Instead of normal tomatoes, I use cherry tomatoes. Beside the tomato puree, I also add white wine and brow veal stock. Could sound like a strange combination, but you need to try it out. Once all ingredients are added in the frying pan (see recipe below), let simmer for 20 to 30 minutes.
Today I went to Delhaize to do the weekly foodshopping. There were not many people – lunchtime is a very good moment to go to the shop – so I took the time to really have a look around. Hoping to discover new things… And I fell in love with these jars. Don’t they just look gorgeous?!