Nutty Chickpea Salad, Fennel and Asparagus

single portion
195g tinned Chickpeas
1 Albumen, from 8min boiled egg, sliced
40g roasted chopped Hazelnuts
40g Lamb’s Lettuce
lemon
30ml Sunflower Oil
300g Fennel, sliced medium thin, stems and fronds across, bulb longways
dill and fennel fronds
fennel teabag made into about 250ml tea
50g fine Asparagus, halved longways partly
90g Philadelphia Light
pepper

CHICKPEA SALAD (15min)
In large frypan stirred the Chickpeas into 10ml Sunflower Oil and fried 15min in all.
10min before the end stirred in the Albumen
1min before the end stirred in the Hazelnuts on lower heat
After cooking stirred in the Salad and squeezed on some lemon

FENNEL (20min) ASPARAGUS (10min)
In large frypan, stirred the Fennel into 10ml Sunflower Oil and fried 20min in all.
17min before the end started to add some tea and continued throughout to prevent the Fennel drying out.
10min before the end added 10ml Sunflower Oil to the pan and fried the Asparagus seasoned with pepper in this for the remaining time. Also added the fronds to the Fennel and a few minutes later the dill.
2min before the end stirred the Cheese into Asparagus and when finished cooking squeezed on some lemon to this.

Complete protein 17.5g
Saturated fats 12.2

W 104 abcd


Sable round brushes, colours and paper:
n.3 Raw Umber (unused)
n.5 Manganese Blue Hue
n.9 Indigo (unused)
Watercolour paper NOT 280gm 38 x 28cm

Kidney Bean Salad, Green Beans and Choi Sum

simgle portion
edited for preference and to correct

195g tinned Kidney beans
1 Albumen, from 8min boiled egg, chopped
garlic, chopped
pepper(gr)
tarragon, large stems removed
100g Mini Red Cos Lettuce, sliced medium thin
lemon
30g Wensleydale, sliced thin or crumbled
30ml Sunflower Oil
150g Dwarf Green Beans, whole, parboiled 10min, adding cold water to stop cooking
40g toasted flaked Almonds
125g Choi Sum, stems sliced to about the same as thin beans, leaves sliced medium

GREEN BEANS (15min) CHOI SUM (15min)
In large frypan, stirred the Choi Sum stems into 10ml Sunflower Oil and the Green Beans also into 10ml Sunflower Oil. Fried both 15min in all.
10min before the end added the leaves to the Choi Sum
1min before the end added the Almonds to the Green Beans.

WARM KIDNEY BEAN SALAD (10min)
In another large frypan stirred the Kidney Beans/tarragon/pepper and the Albumen separately into about 10ml Sunflower Oil, keeping a little of the Oil aside. Fried both 10min in all.
5min before the end added the remaining Oil to the pan and let the garlic blond in that before stirring into the Beans
At the end of cooking stirred in the Lettuce, Cheese and a squeeze of lemon while still on the hob, to warm a little.

Complete protein 20.5g
Saturated fats 11.1g

“GB”

“GB” (Getting Better)

Crochet Hook n.3
ROWAN Summerlite 4Ply (cotton)
3 – n.441 (Heart)
3 – n.439 (Gold)
3 – n.433 (Jade)
3 – n.439 (Twilight)
2 – n.440 (Pumpkin) for joining and edging

12 x 15 rows of squares
15 squares approximately per ball of yarn
instructions as for ‘Summer Cover’

Note (10 Oct 2019) The squares are finished but I am not given the pattern so it will likely not be made like Shelta and Incognito.