I have to apologize for the fact that I haven’t posted recipes that regularly. To tell you that I have been busy isn’t an excuse. To tell the truth, I just didn’t. Ashamed by my neglect and disregard to my loyal following and my blog, I have to confess. I don’t feel bad. It is ok to procrastinate a little, sometimes. I mean, don’t you?
As everyone is gearing up and getting ready for a lovely holiday with family over the festive season, our country lost a very special and honorable man. It seems I am not the only one procrastinating. It is the whole country, the people and even summer that is finding itself in a rather uncomfortable “place” in time here in South Africa. As if we are all now holding on to every truth, every reason for us to believe that the ones that were left behind will be ok.
Hopefully, (and this is the humanitarian in me coming out) every single person in South Africa will remember what he stood for. Peace, love, integrity. I am just wondering what type of integrity it took for that young, free, man to rape a six week old baby. But that is just me…
So before we all get too depressed, I have however found a little bright light of positivity and peace the last few days. I just realized how amazing our little lives are, here, on earth. How much more amazing it can become when we all embrace one man’s legacy.
A simple recipe for roasted vegetables, served with perfectly cooked bow tie pasta, well-seasoned with pink and black freshly grated peppercorns and fresh cilantro.
When I make a veggie dish, I am always tempted to make some sort of dressing with it. The best thing I have found is to add a tablespoon or two of sour cream or cottage cheese with chives to the meal. It just rounds it off completely. Enjoy!
|Prep Time||10 min|
|Cook Time||40 min|
- 500 gr roasted veg selection
- 15 ml olive oil
- black and pink peppercorns to season
- 2 cups bowtie pasta cooked
- fresh cilantro to garnish
- Preheat the oven to 200 degrees Celsius; arrange veggies in an oven safe pan, drizzle with olive oil, season, cover and bake for 30 minutes.
- Roast for an additional 10 minutes uncovered or until they start to get that roasted color.
- Serve with cooked bowtie Farfalle pasta, and fresh cilantro.