Watercress pesto and crispy tofu

Sometimes I have no idea what to have for dinner and I go down to the kitchen to see what is around and make something from what I can find. I had some salmon in the freezer so I took that out to defrost and was then spending some time thinking about what to eat with it.

To aid my thinking process I have to confess that every day with hot sunshine (so unusual here at this time of the year), when I can, I go to the beach thinking it will be the last time this year! The beach seems endless and I love lying there watching the ships go by and see the white cliffs.

 

28Sept_Margate

 

I usually bring blankets and a good book. One blanket is not enough as we all pile on, the dogs don’t seem to think they have to lay on the sand. A bit spoilt but the little one always keeps guard and is so loud no one could ever sneak up up us!

 

28Sept_Dog

 

Looking out over the sea thinking about life I decided to use the last of the watercress pesto and tofu with the salmon. I got the last spaghetti squash and with a potato bake it would make a nice dinner. You can find the watercress pesto recipe here.

 

I did small potato bakes with some left over cream and some milk boiled. I added some cheese on top before baking them in the oven.

 

28Sept_PotatoBake-Uncooked

 

I cooked the spaghetti squash at the same time as the potato, here picked with a scotch bonnet from the greenhouse.

 

28Sept_SpaghettiSquash

 

I picked a couple of golden beetroots in the garden for a starter soup.

 

28Sept_Beetroots

 

I peeled them and added a potato to give the soup body, a chopped spring onion and a chilli to infuse some heat.

 

28Sept_BetrootSoup

 

I mashed the ingredients when cooked soft and garnished with sliced salami, sprouts, spring onion, sour cream, black sesame seeds and some chilli.

 

28Sept_GoldenBeetrootSoup

 

For the crispy tofu I mixed corn flour with salt and white sesame seeds. I had some firm tofu that I cubed and dusted all around. I heated two frying pans, one for the salmon and one for the tofu. I put a bit more oil in the tofu pan, it is needed to create the crispy outside.

The salmon only needs a little salt and pepper but a little barbecue spice or smoked paprika is always nice as well. Once the tofu is cooked place some pesto on top of each cube and serve with the spaghetti squash.

 

28Sept_SalmonTofuSquash

 

I served the potato bake on the side. 28Sept_BakedPotatoBake

 

The food worked but the pesto topped tofu was my favourite, it was crispy with a hint of salt on the outside, soft on the inside and the pesto gave it a lovely bite.

 

 

 

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Comments
2 Responses to “Watercress pesto and crispy tofu”
  1. Corina says:

    A lovely mixture of things to eat. The pesto topped tofu looks very pretty too.

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