>Breakfast Lunch and Fire Roasted Peppers with Italian Meatballs Penne for Dinner

>My ultimate favourite breakfast to start the morning: My version of Bircher Muesli

1/3cup raw oats
1/3cup raisins
1/2cup mixed nuts
milk
yoghurt
Mix the dry ingredients into a bowl/tupperware and pour milk in till it covers all the ingredients. Leave in the fridge to soak overnight or several days. In fact, 2days will be best as the milk thickens and soaks into the dry ingredients which plumps them up. It makes them really juicy and tender when you bite into them. Then just before you serve, mix in yoghurt. My husband’s favourite is cherry yoghurt. It is OH-SO-GOOD! You can add fruits in it too, fresh or dried. It’ll all turn out great no matter what you add in.
This little beauty was put together by my husband during one of his weekend meals. Pan fried chicken in fire tomato curry sauce with a side of blanched carrots, fennel bulb and onions. It was lovely, warm, fiery and the 2 dishes complimented each other so well. Good work dear!
For dinner, 2 nights ago, I fire roasted these lovely peppers, I just love them wilted, soft and oh so sweet (except for the green ones!), I have to say this is one of my favourite dish to eat. They sell it in the supermarket in 4’s so green capsicum is always included in, extra big too no matter how long I take to choose one with small greens and bigger reds and yellows!
Italian Meatballs
500g mince beef
4 med onions, diced
1 bulb garlic, diced
basil, oregano and rosemary
salt and pepper
dash of balsamic vinegar
2 eggs (to hold the mixture together)
Italian Tomato Sauce
200g tomato puree (or more)
1 cup of water (or more)
200g fresh white mushroom, sliced
1 bulb garlic, diced
2 med onions, sliced
shaved carrot leftovers (from previously blogged carrot salad)
balsamic vinegar, salt and pepper to taste
oregano, basil and rosemary
So we both enjoyed it with an Italian Mushroom Tomato sauce and the Italian meatballs I mentioned previously. Cook the tomato sauce, heat up the meatballs and cook the pasta. In the meantime, prepare the capsicums (roasted in the oven or stove top for 1hr or till the skin’s black). Peel off the skin and slice. The capsicum should be really soft to handle… but don’t forget to cool it down first. Don’t burn your fingers! Easy peasy lovely dinner!
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