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.
Well hello there everyone.
Not surprisingly, this is my favourite time of year for our wonderful Herblay market. Yesterday, I wandered around wondering what to make. There was so much choice, it was overwhelming. Therefore, running through my non-logical thinking process, I decided to make something that isn’t based on seasonal vegetables or fruit. I know, I know.
However, for this dish, you do need a variety of fresh herbs as well as super, scandalously fresh, best quality salmon. I love tartare of salmon and often order it in restaurants. However, after a few bites, it can be so rich that it’s hard to finish. My idea to lighten it up was to put the salmon on a bed of fresh herbs simply dressed with a little salt and lemon juice . For me, it did the trick.
I serve this as a first course, but a smaller serving in a little glass would make a pretty addition to your aperitif selection of goodies. I hope you enjoy it. Continue reading
I’m back once again in beautiful Belle-Ile in Brittany (lucky me!). The Man and I have been here for the past three weeks making and selling juice, smoothies and popsicles at Juju & Co with our good friends Philippe and Edouard. We are located right on the port and have the pleasure of watching the tide come in and out of the Sauzon harbour. As I mentioned in my post ‘French Toast Topped with Apple and Salted Butter Caramel‘, it’s common for people to go out during low tide and hunt for palourdes clams.
This time I was determined to learn how to catch the little devils, so I packed my yellow rubber boots before heading out to Brittany…
We have been back for only a week and Christmas seems so long ago… It was great spending time with all of you and I hope 2014 will bring us all geographically closer, so we can see each other more often!
So let’s start 2014 with another recipe from my mom.
The base is ground beef. But again, you can use turkey meat or even chicken and add some meat spices that I believe Santa brought you @ Xmas. 🙂
Santa’s nice like that!
I hope you are all doing well!
As you know Thomas and I had the pleasure to enjoy the company of my parents last week, which also means great food cooked by my mom!
I just love to taste her cuisine as it reminds me of so many good childhood memories when she used to cook for me and my brothers 🙂 Guilty pleasure I have to say!
For Thomas, it is quite the same since he got used to my mom’s cooking when we were living in Amman. He even claims it is one of the only things he misses!
Today, I would like to kick start the “week with Amani” recipes, with a simple but delicious first recipe, that has always been a huge success whenever I cooked it for my friends.
I have to admit it is one of the only recipes I knew how to cook before this week.
Here we are in Milos and it’s fabulous to be back. Wish we were all together. I was thinking of all of you while I was making lunch today. We haven’t done a big shop yet so it was made up of some staples (not the office kind) and some bits and pieces we were able to source locally. So here’s the menu. Amani’s tabbouleh and feta-courgette bake. Easy and yummy!
Hanin, this is how your mom taught me to make tabbouleh the Jordanian way. Unlike a lot of recipes you don’t mix the oil and lemon together and pour it on. You will see, the flavour balance is perfect. We had two large servings each and leftovers for the next day. It kept fine. Continue reading