B l i n k L i f e s t y l e s
HOW TO PREPARE
emember one day on Sunday morning bored
Rtrying to find a new exciting hobby that I could kill time with, but unfortunately I couldn ' t consciously think of anything or find anything different that I could do than the usual, ' cooking a Sunday Meal '. But that day I thought about switching up my cooking methods and try something different that I could incorporate on my usual same boring cooking basics, you know us boys * Hides *.
L E T S C O O K
By Gundo Victory
7 COLOURS SUNDAY MEAL
While busy searching on the internet about tips of cooking Sunday meals, I came across the website called The Lazy Makoti. Wow was totally blown, since am graphic designer, first thing that caught my attention was their simple stunning website not merely that but their article on ' 7 Colours Sunday meal '.
. Let ' s fast-forward from that to their 7 colours Sunday meal tips although I couldn ' t incorporate all ingredients needed.
What you need:
1 cup instant couscous 1-2 tablespoons butter or olive oil( optional) 1 cup water 1 / 2 teaspoon salt Instructions
1. Bring the Water to a Boil – Pour the water and butter into a small saucepan and bring it to a boil over high heat. 2. Stir in the Couscous – Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous. 3. Wait 10 Minutes – Cover the pan and let it sit for 10 minutes. If the couscous hasn ' t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. 4. Fluff with a Fork
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Salmon
1 medium lime 1 / 2 cup reduced fat sour cream 1-1 / 2 teaspoons ground cumin 1 / 4 teaspoon granulated sugar 1 / 4 teaspoon salt dash ground black pepper 1pound fresh salmon fillet, with skin 2 tablespoons olive oil Grate 1 / 2 teaspoon peel from lime and squeeze 1 teaspoon juice. Stir together sour cream, lime peel, lime juice, 1 / 2 teaspoon cumin, sugar, 1 / 8 teaspoon salt and pepper in small bowl. Set Lime Sauce aside. Rinse and pat dry salmon. Sprinkle flesh side with remaining 1 teaspoon cumin and remaining 1 / 8 teaspoon salt. Heat oil in10-inch nonstick skillet over medium-high heat. Add fillet, skin-side down, and cook 4 minutes. Carefully turn fillet. Continue cooking 2 to 3 minutes more or until fish flakes easily with fork. Cut fillet into 4 pieces
Creamed Spinach Spinach Half cup milk 3 tablespoons flour Salt and pepper to taste 1 teaspoon butter
¤ Boil the spinach in water on a medium heat till cooked Add the butter, salt and pepper to spinach and reduce heat to low In a cup, mix milk and flour, making sure that there are no lumps Stir in the milk mixture into the spinach Roast veges
¤ Butternut Baby marrow Robot( green, red and yellow pepper) Onion
Cut veges into chunks and place in oven roast bag( you can get these at any supermarket) Drizzle olive oil Roast in oven for 20 mins Beetroot Wash the beetroots gently, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around an hour. When cooked rub it with your fingers; if the skin moves, then the beetroot is cooked. Chop into strips( like chips) and dress with chutney.
BDM TALENT ISSUE # 04
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