I want to thank all the bloggers who took part in this challenge. I was not going to take part, but Paula was going to have her ingredient list ‘orphaned’ so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure for me. Paula challenged me to use the following 7 ingredients:
- fresh spinach
- fish – fresh or frozen, freshwater or saltwater
- berries – fresh or frozen
- cheese – Gruyere or Emmentaler
- portabello mushrooms
- turnips, parsnips or rutabaga – or any combination of the three
Together with the 7 ingredients, I had devised quite an extensive pantry list of ingredients the participants could use – based on the original challenge I did, and I asked each blogger to add an ingredient. These were as follows:
- Flour (or a flour substitute)
- Fresh Herbs
- Dried Herbs
- Dried Spices
- Sugar (or a sugar substitute)
- Oil – any of your choice
- Pasta / Noodles / Rice
- Tinned Tomatoes
- Tinned Chickpeas
- Chocolate / Cacao
For starters I decided to do a turnip and spinach soup. This was easy, and perfect for the night I decided to make my ready steady cook meal, as the heatwave had broken and it was raining.
My side dish for the main course was easy to prepare. I chose the biggest portabello mushrooms I could find and I chose a locally manufactured Gruyere cheese. The cheesery is less than 100km’s from us and they make a really nice selection of cheeses. I added the rest of my spinach to these and came up with a really good side dish, which could be served as a starter.
For my main course I chose hake – a soft white fish that is fished for off the coast in False Bay. These come directly from the company that fishes for them. I have never used quinoa before and so the night before, I made up some to go with our meal. This is a low GI grain with an unusual taste and texture – and Dave loves it. We are quite addicted to Chopped and so I used the the program for my inspiration here. I took the quinoa and ground it up to ‘bread’ the fish with. It added a great texture to this soft fish, and I am going to do this again.
After such a healthy starter and main course, a decadent dessert was in order. I made a Swiss roll that has me thinking about other options with the base. Raspberries and blackberries were on special and so I bought a punnet of each, knowing the colours would be great in contrast to the chocolate base, and whipped cream centre.
To see what all the lovely
challengers did, click the linky below
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