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| Recipe of the week... ... Pesto Egg Salad |
Ingredients: 2 eggs, 1 tablespoon green pesto, 1 tablespoon
Greek yoghurt, 50g pine nuts, salt and pepper, and a selection of green veg (I
used 1 avocado, 1 small green pepper, and 1 stalk of celery).
Time taken: Half an hour.
Serves: One big bowlful.
Hi readers,
How’s it going this weekend? Are you getting up to much? Or
not a lot? Maybe you're just chilling?? I’m certainly chilling, readers, I’m in my bed
enjoying a quiet Saturday afternoon in Sheffield. And the quiet’s nice after
all the drama we had last weekend for the end of the football season – quite a
hoo ha it was! – I’m not going to say I miss dodging drunk footy fans and their
vomit on my weekend run. Was most unpleasant.
This weekend, this are much lovelier here. I’ve spring
cleaned the house and lit vanilla tealights. My flowers are blooming and I made
it to Friday night yoga last night, so I’m calm and well set up for a restful, aimless
weekend ahead. How about you, readers? Are you feeling calm, do you think? Take
a look inside – how are you feeling? Are things okay?
I hope you’re doing good, readers. If your week’s been
anything like mine, then it’s been a long, slow one. And this is your time now –
your quality time – to do whatever you like. So follow any whim that pops
into your mind! Answer to no one. Be yourself and go with the flow. If you want
to do nothing? Then do that. Set your own pace and dance to the music –
whichever music you choose.
This afternoon, readers, I’ve been listening to a few tracks
by a singer called Mabel. Last night, I had the kind of Friday night where I
got in from yoga and opened a bottle of wine.. and Bridesmaids was showing on TV!!
What a result! Such a good film and I hadn’t seen it in ages. So, there I was
cackling away to the film, on the settee, painting my nails (and a decent
amount of my hands in the process). A great Friday night, in my opinion.
And then Jools Holland came on TV and he had this great line
up – London Grammar and Blondie and Future Islands, all on one show! Great
performances from all three, and also some fab numbers by a girl called Mabel. It
was her first time on the show and she was busting a move dressed in head to
toe denim.. a real flash back to the nineties. I was bopping along on the
settee!
Mabel’s new to me (and I think quite a new artist, in
general) and I’ve been discovering a few of her songs today. They’re quite
laidback and soulful, and on her Youtube page there's a photo of her wearing this
incredible big, pink fur coat. I’ve been singing along imagining myself in the
pink coat. If you fancy giving her a listen, I recommend the songs ‘Finders Keepers
and ‘Thinking of You’, and there’s a great clip online of her covering ‘Say My
Name’ live. She smashes it with a fiercesome performance. Enjoy bopping along!
Anyway readers. My recipe of the week, this week, is inspired
by one I came upon on a blog called ‘The Healthy Maven’ (you can read the
original here). I'd make for a terrible vegan – I’m a lover of eggs and all
things dairy – and I’ve had half a jar of pesto kicking about in my fridge,
leftover from pesto pasta I made earlier in the week. SO… when I saw this
recipe online for a Pesto Egg Salad – with delicious looking pics of said salad
– I thought I’d give it a go!
In the original recipe, the blogger makes their own pesto from
scratch, and doesn’t include so much veg as I do in my version here. But, as I haven’t
the patience to make my own pesto (who does.. really?) and in the spirit of shooting
for my 5-a-day of fruit and veg, I decided to adapt the recipe. Then, once I
got in the kitchen I started throwing veg in left right and centre with the vague
idea that anything green, goes!
Recipe: Pesto Egg Salad
1.
Pour yourself a chilled drink and get some
upbeat music playing. A bit of Mabel, maybe? Fill the kettle and set it
boiling.
2.
Pop two eggs into a saucepan, fill with hot water
and leave to boil for ten minutes.
3.
Meanwhile, chop your veg up into small pieces.
ChefBeHere Top
Tip: Normally, when it comes to veg prep, I’m one for hacking away on autopilot
until I’ve got vaguely bite-sized chunks in front of me. Whereas, with this
dish you need to chop finely for small pieces of veg. I found this to be quite a
therapeutic process, as I was giving the veg in front of me my whole attention
for once. Maybe you could try to mindfully chop your veg, too? And reclaim some
head space, in doing so.
4.
Once your eggs have been boiling for ten
minutes, take them off the heat and turn this off. Drain away the hot water
from the pan and refill with cold water. Leave your eggs cooling in this cold
water for 5-10 minutes.
5.
While you wait, tip your veg into a bowl and add
a tablespoon of Greek yoghurt and a tablespoon of green pesto. Season with salt
and pepper.
6.
Shake 50g of pine nuts into the bowl, and stir
the content of the bowl together until roughly mixed.
ChefBeHere Top
Tip: You’re not making guac – so don’t pulverise the veg into a mush – just gently
stir to combine everything together.
7.
Once your eggs have cooled to room temperature,
remove them from the pan and peel away their shells.
8.
Chop your eggs into small pieces and add these to
the bowl. Stir into the salad and that’s your dish complete! Ready for you to
tuck in.
That’s all there is to it! Eight steps to a big, healthy,
green lunch – one that will fill you up and power you on for the afternoon
ahead. I’m facing hair curlers later this afternoon, readers, this is about as
stressful as a weekend gets for me.. but will I be reaching for a snack? No, I
bloody won’t! As I’m stuffed.
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| Pesto Egg Salad Not the most photogenic dish |
What do you think, readers? Are you tempted to give this recipe
a try?? Is this something that you’ve made before? Or have you tried a similar dish, perhaps? If this isn’t something you’ve eaten in the past – would you
be tempted to give it a go? Just eight simple steps to one very green lunch –
what do you reckon?
I’d love to hear your thoughts, readers! Comment or get in
touch if you’ve been inspired to give this recipe a try – do let me know how
you’ve got on with it in the kitchen – and if anyone has any ideas for
variations on the Pesto Egg Salad, please let me know! What would you sub out
or add in or do to this dish.. to take it up a notch? Are there many other green veg you'd be happy to eat without cooking them? Fire away with any ideas
you have!
Wishing you all a wonderful, aimless weekend ahead. Make it your
own, readers.
And salad safely,
Hayley
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| This is my new coaster Be free like Nigel |
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