Ilse's Kitchen - culinary adventures of a girl who loves to eat

My body craved protein this morning, my soul wanted greens. Why not both, my mind thought. So both it was. Ingredients: 2 eggs 1 tablespoon milk handful arugula (rocket salad) 1/3 avocado, diced 1 teaspoon lemon juice olive oil dash of yellow curry powder pinch of salt Instructions: 1. Whisk together the eggs, milk and a pinch of salt. 2. Heat a tablespoon of olive oil in a small frying pan and add a dash of yellow curry powder, mixing them together. Then add the eggs. 3. Heat over medium heat for a couple of minutes until the bottom is set but the middle is still slightly runny. Flip over and heat for another minute. 4. Mix the arugula and diced avocado and sprinkle with olive oil and lemon juice. 5. Place the omelette on a plate and heap the arugula and avocado on top, in a little heap.

Recently, I shared a rocket pesto recipe with you. Here’s an example of what you can do with it. :) Ingredients (serves 2): 120g penne 1 small red onion, finely chopped 300g cherry tomatoes 2 handfuls arugula (rocket lettuce) 15g shaved parmesan 6-8 tbsp rocket walnut pesto Instructions: 1. Prepare the pasta according to instructions. 2. Place onion in a large skillet and sauté for 3-4 minutes, then add the cherry tomatoes and sauté for another 2 minutes. 3. Add the penne and the pesto and mix over low heat for a couple of minutes, then remove from heat. 4. Toss in some fresh arugula, divide over two plates and serve topped with parmesan shavings.

I used to make home made pesto all the time - the kind we all know so well, with pine nuts and basil. But sometimes it’s nice to try something different. Substitute rocket lettuce (arugula) for the basil, for instance. Or substitute walnuts for pine nuts. Or do both, and then you get this recipe - inspired by (and an almost exact copy of) Gavin’s recipe at AnotherFoodBlogger. Ingredients: 75g rocket lettuce (arugula) 30g walnuts 30g grated parmesan 1 clove garlic, minced 1 tbsp lemon juice 100mL olive oil Instructions: 1. Lightly toast the walnuts in a skillet. Watch out that they don’t burn - it always tends to happen right at that moment when you stop watching the pan, and then fast. So keep an eye on the pan. 2. Add all the ingredients to a food processor and blend, until you get the consistency you like. (In theory you could add salt and black pepper, but it doesn’t really need it.)