Perfect Pasta, Peas and Parmesan

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Pasta, Peas and Parmesan

Pasta, Peas and Parmesan

Well, Saturday again. It’s the turn of a nice medium, hard boiled, organic, free range egg to give itself over to my breakfast delight – and it was worth it. Definitely a good egg! I also need to confess to a couple of slices of wholemeal toast with a dollop of marmalade – no butter, of course!

Lunch was tomato and pepper soup With added crushed cooked chick peas for extra goodness. This was served with a side salad of lettuce, radish, grated carrot and sultanas plus the usual teaspoonful of pumpkin and sunflower seeds with some chunky wholemeal bread. Surely I’m ready to do some hard manual labour now – or maybe I need to rest!

Tomato and Something Soup

Tomato and Pepper Soup With Added Crushed Cooked Chick Peas

Dinner – a pasta peas and parmesan dish based on a recipe from Hugh Fearnley-Whittingstall. If you google macaroni peas (Petula obviously substituted the macaroni for pasta) by HF-W you will instantly find this recipe which was really good.

And something for a snack – Lemon cheesecake on a ginger biscuit base with a blueberry topping Not at all healthy but as per the top tips – be good for 90% of the time and the other 10% is less important. Also, it was leftover from my birthday treat 6 weeks ago and it was cluttering up the freezer – so really I was doing Petula a favour! This was actually a small slice of homemade cheesecake – the picture makes actually makes it look bigger.

Lemon Cheesecake with Blueberry Topping

Lemon Cheesecake with Blueberry Topping

This will be my last post for a few days as I will be off at a significant family event – back soon!

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