I had the house to myself the other night and was really excited about it! I could watch whatever I wanted on the tv, I could eat whatever I wanted for dinner, and I had the whole bed to myself which meant more room and no quilt tug-a-wars.
That morning I was thinking about what I was going to have for dinner (because as you know I’m a big fat pig and look forward to every meal) and after my scales malfunctioned and added a few more grams/kgs I thought it might be safer to rule out takeaway. I wanted something a little more exciting than eggs and toast, but I didn’t want to be fluffing around the kitchen for hours cooking.
I was in a bit of a pickle and needed some inspiration from my shelf of cookbooks. In a matter of seconds I found a book that could definitely help me out, Donna Hay’s No Time To Cook.
“This book is full of recipes for the short-on-time home cook that are easy to assemble and full of intense flavour. With meals to cook in just one pot, pan or dish, plus cheat’s notes, handy hints and a ‘make + freeze’ section for food that tastes just as good when reheated, these recipes are the best time-savers for any occasion.”
As I flicked through the pages I came across the Mozzarella and white bean bruschetta and I knew that was the recipe for me! Bread, beans, prosciutto , mozzarella and oil… what’s not to love about this dish?
That night I made the bruschetta in less than 10 minutes and thoroughly enjoyed my meal! It was fresh, really tasty and very filling.
The bruschetta is perfect for lunch or a lazy dinner.
400g can white (cannellini) beans, drained
1 clove garlic, crushed
2 tbs olive oil
1 tbs lemon juice
1/2 cup roughly chopped flatleaf parsley leaves
sea salt and cracked black pepper
40g rocket leaves
2 large buffalo mozzarella, torn in half
8 slices prosciutto
extra olive oil, for drizzling
lemon wedges, to serve
Place beans, garlic, oil and lemon juice into a bowl and mash roughly with a fork until mixture is a rough paste.
Stir through parsley, salt and pepper.
Spread mixture over toast and place on serving plates.
Top with rocket, prosciutto and mozzarella. Drizzle with the extra oil and serve with lemon wedges.
What do you like most about having the house to yourself?