Tuesday 14th July '09

Lunch at Work
Salad with Roasted Beetroot & Lamb Kofta

before...

...and after!

I prepared today's lunch at home last night. I roasted some beetroot in the oven with a drizzle of olive oil, white wine vinegar and cracked sea salt and black pepper. I took them out when they were just perfect - they'd absorbed the seasoning and were sweet to eat with a slight crunch to it.

I also made lamb kofta last night.

I combined some lamb mince, finely chopped white onion, ground cumin, ground coriander, ground cinnamon, sea salt and black pepper, and a whole beaten egg. I actually forgot the crushed garlic but there was plenty of flavour in there that I wasn't too worried. I molded the lamb mixture onto some skewers and orginally started off with the elongated shape, but decided to make them into meatball shapes for smaller portions.

I panfried the kofta in some olive oil, turning them over so that all sides were browned and then arranged them in a baking dish to finish cooking them in the oven.

Yum!


After work, I went to visit Deb and her new bub - Logan. I was amazed by his beautifully long eyelashes!! I held him for most of the time I was there - apparently I was really lucky that he was actually awake during my visit. He was just utterly gorgeous and I couldn't bare to return him to his mum when I had to leave.


Dinner
Prawn Laksa

To satisfy my craving for laksa from the other night, I made sure to remember to write 'laksa paste' on my shopping list today. They had some discounts on the prawns at Woolworths so I decided to make it a seafood laksa.

Australian Tiger Prawns

Look at the gorgeous colours! I just love the vibrant blue on the tails and there's also a hint of blue on their legs.

I made the laksa soup base using the laksa paste and water. After it boils, you add some coconut milk. MmMM...it was beginning to smell delicious!

I threw in some frozen clam meat, tofu, okra and the prawns I'd peeled and deveined. I cooked some Vietnamese pho noodles separately and ran cold water through them. In a bowl, I placed some bean shoots and the noodles. When the soup and its contents were happily bubbling away, I took them off the stove and poured it over the bean shoots and noodles in the bowl.

Garnish with some chopped spring onion and devour with a good bottle of red wine.

Craving satisfied!