Thursday 11 April 2013

Quick lunch with Dr. Karg crisp bread.

I don't like to eat a lot of food in one sitting, it makes me feel sleepy. If I am at home I just sort of eat fruit, nuts or seaweed snacks if I'm feeling peckish. I love snack food (bite sized carrots with hummus, olives, those sort of things).

 My latest obsession is Dr. Karg bread of distinction. I like all the flavours really but my favourite is definitely classic 3-Seed. Tastes absolutely great, is organic and all the seeds are a really good source of healthy fats. Most often I just eat it by itself, occasionally with a dip.

This is what I had for lunch today.

Dr Karg 3-seed crisp bread (two slices broken up for dipping). A couple slices of Parma ham ( I don't eat a lot of meat but I absolutely love Italian ham). Green olives. Pepper and aubergine dip (this one is store bought because I was lazy, but I do  normally make my own ). And for the drink I had a Virgin Marry.

Virgin Marry:
Tomato juice, Tabasco to taste (I like mine spiceeey! so I as wasn't adding pepper or the other sauce I put in about 10 drops), a lemon wedge (squeezed a little and then thrown in as well), celery stick (with a few cuts along the bottom of the stalk to add flavour). This is not a classic recipe as I didn't have any Worcestershire sauce at home and I also skipped the black pepper (just didn't feel like it).

Home made pepper and aubergine dip:
Roast 7 peppers and 1 aubergine (roast them whole in the oven or under the grill, should take about 40-60 min on medium heat, you want vegetables to be really soft). Peel peppers and aubergine once they are slightly cooled down but not completely cold. Cut the peppers really small. Mash aubergine with a fork. Mix it all together with a little olive oil , salt and pepper to taste. You can also add 1-2 cloves of crushed garlic and some finely chopped fresh herbs if you have them.

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