Eaten Up

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Bread and Veg

Some bread with zucchini and goat cheese, sweet peppers and feta and some herbs mixed on make a fast supper.

Blueberry Tarts

It’s amazingly quick to make blueberry tarts. A few frozen blueberries, some sugar, some frozen tart shells and about 15 minutes. Bit of thick custard over it to boot adds no time.

Monotone

Since it’s a narrow palette for the palate anyway, thought I’d show it sepia toned — the mashed herbed potatoes, the boiled parsnip and boiled cauliflower with a sauce.

Mixed Plate of Snacky-meal Things

A bit more of that spinach dip with crackers. The pumpernickel, toasted, is topped with feta and salsa. Towards the back of the image potato pancake.
In the foreground? Garam masala mixed with mashed potatoes, grated cauliflower and diced mushrooms wrapped in rice paper layered with butter to emulate phyllo pastry and grilled.

Dip and Bread

Spinach dip (made with yogurt, chopped frozen spinach, water chestnuts and knorr soup mix) and pumpernickel bread.
The recipe is a modification of Knorr dip of August, except that I substituted bulgarian yogurt (6% fat) for the sour cream and mayonnaise.

Peanutty Gnocchi

Instant rice noodles with lemongrass flavoring and a hot pepper. Potato gnocchi topped with peanut sauce with coconut milk and hot red pepper flakes.

Lentil salad and Sesamied Patties

Humus with cracker wings in the foreground. In the background (right) red and brown lentil salad with celery and fennel (left) patties from dehydrated veggies, instant potato, egg, sage, thyme, coated in sesame seed and fried and (back) long macaroni with mushroomed tomato sauce.