I hope you are all well!
We have been back from our beautiful trip to Canada where Norah and I were able to meet our Canadian part of the family.
We had an amazing time celebrating Thanksgiving and discovering beautiful Montreal and Toronto. My brothers were also very happy to have us over 🙂 Continue reading
Hello to everyone. The weather here is great and I am just about to head out for a swim. Before I do, I want to share this simple and delicious recipe with you. We love Greek potato salad any time of year. No mayo to go yucky and/or dangerous in hot weather, just lots of top quality ingredients sprinkled with a little Greek olive oil and a few drops of wine vinegar.
Serve it with a traditional Greek salad (without feta, if you prefer) to make a complete meal. It’s also a great addition to a buffet or picnic menu as it tastes wonderful, hot, warm or room temperature. And….it’s a perfect side. Try it. I think you’ll like it.
It’s September- and I LOVE September. Still have the longish days, the weather is mild and it’s back to school time! Even though I no longer go back to school, this is still the time where I start new routines and classes. I’ve recently decided to go back to the foods that give me fuel, are tasty and healthy….meaning the Mediterranean diet. I’ve bought a few cookbooks and been rediscovering the beauty of the foods kissed by the sun, cooked simply and that are just divine! In my cookbooks there are various recipes for labna- strained yogurt cheese, like a thick cream cheese. I decided to try making some myself using goat yogurt and my favorite spice blend ever….zaatar. This is an incredibly simple recipe- it just needs some time, so be prepared to wait at least 24 hours….but it’s so worth it!!!
My dearest Ladies,
Summer is in full swing and the heat is on… even in Paris! I’m here on my own for a few days to visit with my good friends Brechtje, Gwen and Renate, who are all in town. It’s wonderful being able to catch up with my girlfriends. It’s like no time has passed at all, you know? Even though we all live in different countries, the conversation picks up right where it left off. The mark of true friendship if you ask me.
When I’m not in Paris yapping away with the girls over too many glasses of wine, I’m working from home in Herblay. It’s very quiet here as mom, dad and Lucy are in Milos (lucky devils!). I don’t know about you but I find it harder to get excited about cooking for 1, so my meals here have tended to be simple and quick to prepare. Case in point, a couple of days ago I whipped up some of my tasty chickpea salad sandwiches. They were bursting with flavor and healthy to boot. I thought you might enjoy the recipe, so here it is.
This type of recipe is generally touted as a vegan substitute for tuna salad sandwiches, but I think that’s doing it a disservice. In my opinion, chickpea salad sandwiches stand on their own two feet and are absolutely delicious in their own right. The possibilities for mix-ins are endless. Experiment and see what you like best and let me know what you think.
Home again after almost two months of travel: Milos, Woodstock, Ontario, Nashville, New York, Toronto and Barcelona. No wonder my suitcase is looking so shabby. It’s been more than wonderful reconnecting with family and friends, discovering new places and enjoying being back in familiar ones.
Beth, here is the tomato starter you asked for. To be totally honest, I haven’t made it in years. After a delicious al fresco dinner on a gorgeous summer evening in Paris, I tried to recreate our first course. It got a big thumbs up from everyone at the time and I liked this version even better.
One good sized tomato is enough for a starter while two with a tossed herb salad makes for a tasty lunch or light supper. It is super, super easy to make.
Apologies to Ellen who hates cooked tomatoes! Try stuffing yellow peppers instead – I’m sure it would be good and you would have such pretty colours.
The sun has come out to play in Barcelona! Nothing beats sitting in the parc, vino in hand, basking in the warmth of vitamin D-packed rays while enjoying the company of good friends. It’s official, Summer has made its debut!
This shift of season is a welcome one, and I’m thrilled the see the produce aisle brimming with new technicolor fruits and vegetables. With the temperature going up, I’ve been lightening up our lunch fare. Translation: we’re eating a lot of salad.
One recipe I’m using a lot these days is my miso dressing, which never fails to elicit compliments from friends and family. It’s the Man’s favorite – by far. One time when I was away he even asked for the recipe so he could make it for his Dad! Mom and Hanin, you’ve both asked me for this recipe, so I thought I would share it on the blog.
The dressing has a silky texture and works well in green salads, bean salads, to dip steamed artichokes in… lots of options. What I love here is the delectable umami taste. There’s something so comforting about it.
I hope you enjoy this recipe, it’s simple to make and I have no doubt it will become a staple in your homes too.
Vancouver, May 2016
Ladies!!!! Today we’re going to make a yogurt cake…remember like the ones we used to make at school?! FUN! Instead of using the yogurt cup, I used a measuring cup to make it easier to write the recipe. It’s so good! I tried to make a glaze which epically failed- so this recipe does without.
This is nice, fluffy cake- very simple and very tasty.