Simple. Scrambled egg mixed with love it or loathe it Bovril.
Fancy a change? Something a bit more spicy?
Why not fry some cauliflower florets in olive oil with cumin seeds, a dash of curry powder and, of course, salt and pepper?
1 diced onion
2 cloves of garlic, chopped
A one inch piece of peeled ginger, chopped into small slivers
Olive oil to fry
1 red chilli, deseeded and chopped
1 beef tomato, sliced
Coloured peppers deseeded and sliced into rings
Half a sweetheart cabbage, sliced
300 mls of vegetable stock
Grated cheese or any kind that melts well
1 teaspoon of dried coriander
2 teaspoons of dried cumin
Salt and pepper to taste
Fry the onions, ginger and garlic. Add the minced lamb, chilli, coriander, cumin and seasoning. Pour in the stock and cook for 30 minutes on the hob. Put the cabbage in an ovenproof dish and put the lamb mix on the top, add the sliced tomatoes and peppers. Cook in the oven for 25 minutes at 180°C. Pop the cheese on top and return to the oven for about 5 minutes.
Those of us over 60 need to eat nutritious food so home made soup filled the bill today as it is only 2 degrees centigrade outside.
Chopped butternut squash
Chopped sweet potato
Chopped white potato
A touch of chilli (I used lazy chilli in a jar I keep in the fridge) – optional
A stock cube, chicken or vegetable
Boil the onion in a stock cube. Add the white potato cubed. Microwave the butternut squash and sweet potato for 4 minutes. Add them to the stock. Season with salt and black pepper. Add a touch of chilli if you like
This is is a light lunch for lighter days.
A bunch of mixed salad leaves
Mooli, peeled and sliced into rings
Two tomatoes chopped
Some cucumber, peeled and cubed
A little shredded carrot
Salt and pepper
Extra Virgin Olive oil and lemon juice for dressing
Mix all the ingredients in a salad bowl, stir with your hands or salad servers
This should keep you going after your Over sixties exercise!!
1 large white onion, chopped
3 garlic cloves, crushed
4 courgettes (zucchini), cut in different shapes
1 large aubergine, sliced in rings
1/2 a kilo of lamb cut into chunks
4 fresh tomatoes cut in quarters
salt and pepper
500 mls chicken stock
A small glass of wine
Olive oil to cook
A little butter
Fry the onions and garlic in olive oil. Then a tablespoon of tomato purée. Add the chicken stock and glass of wine. Leave to simmer whilst you prepare the meat. In a frying pan, seal the meat in olive oil and butter. When brown on the outside, add to the other pan and turn the heat to medium for half an hour. Then add the courgettes, tomatoes and aubergines. Continue cooking for 20 minutes or so. I sometimes add oregano or sesame seeds. Nice served with plain white rice and a mixed salad.