The marinating time is the secret of this tasty, beautiful and light dish!
The ingredients were fast assembled and the cooking time were very short.
o 4 garlic cloves
o 2 tablespoons grated fresh ginger
o 1 teaspoon turmeric
o 2 tablespoon light soya sauce
o Pepper to taste
o 400 g shrimps, uncooked peeled and tail on
o 400 g Zucchini
o 2 teaspoons salt
o 8 tablespoons olive oil
o 400 g Spaghetti
o 2 tablespoons brandy, alternative 4 tablespoon coconut milk
o 1 tablespoon fresh coriander chopped
This is my third dish of my set from the past weekend. The Zucchini baba ganoush prepared with zucchini instead of eggplants arrange on a plate with the roasted zucchini made a great effects. For decoration I used chili flakes instead of roosted sesame seed for a different and more spiced taste.
We were lucky with the weather, we enjoyed all dishes on the balcony. Almost summer yet!
o 3 large zucchini, sliced in lengthwise
o 5 tablespoons olive oil
o 1 tablespoon salt
o 2 garlic cloves
o 2 tablespoons lemon juice
o 2 tablespoon tahini
o 2 tablespoon Greek yogurt
o 1 tablespoon breadcrumbs
o Olive oil, for garnish
o ½ tablespoon roasted sesame seed or dried chili strips for topping
Top with little olive oil and garnish with sesame seed or chili strips.
Tone in tone colors for this refreshing sweet and sour salad.
Add more sugar if your orange are too tangy.
Don’t add more salt, as this would soak too much juice from the carrots.
Serve as side dish to grilled meat or simply with a combination of different salads and fresh bread.
o 3 cups shredded carrots
o 2 medium sweet oranges, peeled and diced
o 2-3 tablespoons lemon juice
o 1 teaspoon sugar
o 2 tablespoons olive oil
o 1 teaspoon ground cinnamon
o 1 dash salt
o 1/4 cup roasted pine nuts
Playing with colors we had this impressive red velvet couscous with some contrasting fresh green herbs and walnuts.
Lemon, parsley and mint are the traditional condiments for couscous salads; in this recipe you will find the addition of za’atar. If you cannot find it you can mix the ingredients suggested below. In Middle Eastern shops you can find these ingredients, if not, it works without sumac too.
This gives a big bowls and serves 4-6 persons!
o 1 cup uncooked couscous (fast cooking)
o 2 medium beets
o 1 tablespoon za’atar spice mix (you can also mix 2 teaspoons sesame seeds, 1/2 teaspoon thyme and 1/2 teaspoon sumac)
o 1/4 cup olive oil
o 1 lemon, juice of
o salt and pepper to taste
o 1/2 cup walnuts roughly chopped
o 2 tablespoons fresh parsley leaves chopped
o 2 tablespoons mint leaves chopped
Peel and cook the beet roots in little water until tender but not mush. Don’t discard cooking water
Chop the beets into a small dice while they are still warm.
Measure 1 ½ cups cooking water (or add some water to this volume), boil it and pour over couscous, combine with diced roots. Cover and let soak. After 30 minutes it should be ready.
Toss couscous with za’atar, olive oil, lemon juice and season with salt and pepper. Let cool down to room temperature.
Spread on a tray and let cool down completely
Fold under herbs and walnuts. Toss well. Refrigerate for at least an hour until completely chilled.
Check the seasonings and serve garnished with a few more nuts and herbs and sprinkle with extra za’atar.
Fresh artichokes would be the best choice for this dish, but with canned artichokes it works as well and it is really very fast to prepare.
Serve this as tapas, over pasta or as side dish, but don’t forget to use a lot of fresh herbs like thyme, marjoram, savory or oregano.
If have fresh artichokes, you should trim and clean before and place them in a bowl with water and little lemon juice.
Arrange and serve still warm or at room temperature on a plate for serving.
o 2 tablespoon olive oil
o 5 garlic cloves, minced
o 300 g fresh baby artichokes or 300 g canned artichoke hearts
o 300 g fresh tomatoes, seeds removed, diced
o Chili flakes, to taste
o 1/2 cup white wine
o salt and pepper to taste
o 3 tablespoon fresh herbs, as thyme, marjoram, savory or oregano.
The winter is gone and it’s spring now. It’s a pleasure looking at the bees and the butterflies in the garden collecting the nectar from the flowers.
Sometimes I would hold the time, feel the sun warming us again, smell the perfume of the flowers and sit quite for a long time looking at what is going around.
Here some pics of these moments.
I found this recipe on a German site and I adapted to my taste. The result is a soft moist walnut cake with orange flavor and an attractive chocolate topping.
The quantities correspond to a big rectangular cake (serves 20-24 persons) or two 9 inch round cakes.
o 225 g butter (1 cup)
o 250 g sugar (1 cup + 2 tablespoons)
o 1 orange, only zest grated
o 7 egg yolks
o 100 g plain Greek yogurt (6 tablespoons)
o 225 g plain flour (1 3/4 cups)
o 2 teaspoon baking powder
o 2 teaspoons vanilla powder
o 7 egg whites
o 150 g powdered sugar (1 1/2 cups)
o 2 teaspoons lemon juice
o 2 tablespoon cornstarch
o 200 walnuts, peeled and roughly chopped (1 1/2 cups)
o 200 g dark chocolate, roughly chopped (1 1/2 cups)
After two very mild winter days we really feel the spring in the air. In the garden mostly white and violet or purple flower are appearing everywhere and we almost think it’s already spring. The rhubarb is ready to come out … the countdown already begun !
We left Kinston early in the morning as we knew we would have a long day and we will reach Adelaide only in the evening.
The first stop was the Coorong National Park where we spent some hours wondering the flora and the animal life.
Stretching more than 130 kilometers, the Coorong National Park includes sand dunes, backwater, salty lakes and is a refuge for pelicans, ducks, swans, cormorants, terns, grebes and numerous species of migratory birds.
We were glad we hat the possibility to see a shingleback lizard (Tiliqua rugosa) and take some picture of it.
Coorong National Park (The Coorong National Park and Camping Guide)
The spring is approaching and I would like to use some of the fruits I still have in the freezer.
Frozen fruits release lot of juice while thawing. For this reason I tried to create a crust that would adsorb the liquid produced.
I prepared my ingredients and I supposed to have in my hand a package of almonds. I opened and poured it into the other ingredients. Too late, I realized that mixed in a portion of coconut flakes.
But why not? I will proceed with the tart and this came out delicious and beautiful.
“Creation by accident” said my husband!
For my recipe I used some frozen Indian blood peaches, but many other fruits could be delicious with it as well.