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Day Spent Cooking, Day Well Spent

September 4, 2011

Today has been one long cooking session, from about three in the afternoon till six in the evening. Factor in sleep, a lie-in and a walk around the woods and that’s all day.

First of all I made a summer chick pea salad, which is also going to form the first recipe for my lunch box cook book. It’s a very fresh salad, centred around the much underused ingredient of chick peas.

The end result

Serves 4
You will need:
3 tomatoes
1 red onion
1 tin (400g) chick peas
1 chilli
Olive oil
200g Feta cheese
Salt and pepper for seasoning
Fresh Basil
Fresh Mint
[Optional] Lemon

Finely slice both the chilli and red onion, and roughly chop the tomatoes. Place in a bowl and mix. Add a good glug of olive oil and season [Optional – lemon].

Heat the tin of chick peas in a pan over medium heat. Place 80-90% of the chickpeas into the bowl and crush the remaining, then add. Mix together.

Add a good few leaves of basil and mint and keep some back for serving. Serve and crumble over the feta and finish off with a couple of leaves.

Save some some in the fridge for lunch tomorrow.

The lunch recipe aside, I also made a risotto tonight. This was a different kind of risotto, with tomatoes and ricotta. It was very good and will hopefully be just as good when I have it for dinner again tomorrow.

I’ve also got some fudge to look forward to tonight, which is still setting.

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