Unusually, I have succeeded in creating and recreating two very tasty recipes this afternoon. First off, I made some creamy “chicken” and mushroom pasties, which would have been difficult to mess up, thanks to the shop bought puff pastry. The filling was mild enough for both daughters to test and then ask for more. I was reasonably confident that at least one of them would appreciate it, but to have all family members on board exceeded my expectations.

Whilst the pasties were in the oven, I attempted a Mediterranean quinoa salad with capers, from the raw food book “Crazy Sexy Diet”. I did not have any lemon zest, capers or leek, and threw in a stem of steamed broccoli which was looking sad in the fridge. The result was a resounding success. Both Jo and I loved it, despite having three times more garlic than stated.

3 cups cooked quinoa
1/4 cup olive oil
3 tablespoons dill
3 tablespoons capers
2 tablespoons lemon juice
1 tablespoon lemon zest
3 tablespoons lightly roasted pine nuts
3 cloves chopped garlic
2 tablespoons finely chopped leek
Salt and pepper

Mix all ingredients together. Serve warm or cold.