I was after something quick, and healthy, to make my lunchtime salad a bit more substantial, these drop scones did that admirably.
When cooked and cooled a bit these can be split like a regular scone … I used mine to make tiny tomato and gherkin sandwiches …
off to be a tiny sandwich
I was fancying a really creamy yummy polenta for lunch, and was about to reach for the soya milk when I spotted a couple of avocados lurking in the fridge. Hmm, thought I, avocados are creamy.. So this quick, tasty and very easy lunch was born.
For 2 lunch portions, you’ll need:
2 ripe avocados (mine weighed 150g in total after peeling)
75g quick cook polenta
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp caraway seeds
1/2 tsp fennel seeds
Small handful of fresh herbs ( I used oregano, but mint would be lovely)
Start off by adding the oil to a pan let it warm up whilst you clean the mushrooms, add them to a pan on a low-ish heat. I’ve left mine whole, but feel free to slice! After a few minutes when the mushrooms start to brown add the balsamic vinegar, cook for another minute then turn the heat off and leave the mushrooms to rest.
mushrooms starting to cook
Peel and weigh the avocados, we’re going to make a simple avocado cream to cook our polenta in. You’ll need the same weight of water as avocado. In my case 150g of avocado and 150g of water. This ratio makes a thick cream that will still work with the polenta.
Blend the avocado and water together, if the avocados are really ripe you can just smush them together.
Add the avocado cream to another pan on a low heat, then quickly add the polenta, salt, caraway and fennel. Cook for a minute or two until the polenta mix thickens to a purée texture. Turn off the heat, rip up the herbs and stir them through.
Plate up and eat ..!