Courgette & cheese eggy pie

It was nice to have the heatwave last week, Immediately remembered of this quick and easy pie to make for light dinner. It was delicious, refreshing and full of flavour as well as fulfilling ....not much of the nice weather this weekend though ☁☂☁☂

The recipe was published three years ago, here is the recipe ...

I am sharing with Eat your greens hosted by Shaheen

In my kitchen - April '18

I love reading posts "In my kitchen" so my much, I decided to join in. So, here is my first In my kitchen post and I hope some people will find it inspiring

 👍💚💛💜💙

This is my regular buy - coffee from m&s especially when is buy one get one for half price. 

I like my coffee so much but I only enjoy one a day these days .... 

Tinned beans is something I use more than freshly cooked sadly, that's why I try to buy organic one. 

Sesame seeds goes everywhere : sweet and savoury bakes, gomashio, sprinkles for salads 

Couscous and farro grains used for salads 

I got this tea from my favorite health shop in Brighton, it's very mellow with smooth camomile taste

We like to drink hot chocolate, this one is very bitter so I won't be buying it again :)

Fresh fruit and veg from my local green grocer .... 

My favorite rice 

   

 still uneaten 

Borrowed from library - I love reading cookbooks, gets me inspired 

Got this today for 90p  - I love bargain 

This magazine was given to me today from my local health shop - very informative 

We celebrated Orthodox Easter on 8th of April, I was very excited to eat an egg after 7 weeks of doing the lent 

Polenta, mushroom and spinach stack - one of my lent friendly dishes 

Roast garlic, almond and basil pesto - all vegan

Tempeh & veggies spicy curry - also lent friendly 

I am sharing this post with Sherry from Sherry's pickings  who is hosting the in my kitchen challenge

Roushta - lentils and pasta

From my latest addition of books a Lebanese feast, it was given to me for my birthday by my dearest friend that happens to know me very well 💙

Ingredients:

250g brown lentils

1.5 l water

2 medium onions, chopped 

4 cloves crushed garlic

olive oil

parsley

200g pasta

salt

pepper

extra virgin olive oil

chili flakes ( optional )

Soak the lentils in cold water for at least two hours.

In a big pot, pour in 4 Tbsp olive oil, add the onions and cook until soft.

Add the lentils and 1.5 boiling water.

Cook the lentils until soft, about 20 - 30 minutes.

Add your favorite pasta shape, I used pappardelle.

Season with salt and pepper.

Add the crushed garlic as well as the parsley. 

Before serving add some more parsley and extra virgin olive oil....