Beetroot Lentils Hoot

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Beetroot and winter to me go together hand in hand as this sweetness it adds to the salads makes it just the thing you need for such a cold weather. Beetroot stains your hands and your working area, yet it’s worth it as its velvety taste melting in the mouth brings about a burst of flavor in your mouth and adds this oriental taste to your dish.

To make this salad you would need:

– 2 Small Onions (Chopped Fine)

– 4 Garlic Cloves (Chopped Fine)

– 250g Green/Brown Lentils

– 1 Tbsp. Rosemary

– 1 Tbsp. Oregano

– 1 Tbsp. Sage

– 150g Raw Beetroot Peeled (Sliced Thin)

– 100ml Rice Vinegar

– 50ml Soya Sauce

– Handful Of Mint

– 1 Tbsp Pomegranate Molasses

– 1 Tbsp Apple Vinegar

– Juice Of 1 Orange

– 100ml Olive Oil

– Salt (To Your Liking)

Saute the onions along with the garlic in a dash of olive oil until they are golden, adding the lentils and herbs tossing them around to be fully coated. Cover the lentils with water and simmer around 20 minutes or until the lentils are soft. We take that off heat and  let it cool down on a side after adding the soya sauce. We mix all the ingredients together and sprinkle with the dressing to your liking along with the mint.

Warm Loving Wishes To All

Lama

Butternut Smooth Salad Heaven

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Butternut squash/pumpkin loveliness is spread around and October is near, I can’t think of anything that I crave more than this yummy salad that’s absolutely heart warming. The ingredients and colors are quite simple yet, it has its own charm and a taste that lingers in your mouth and memory.

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To make this absolutely simple delight you need:

– 1 Butternut Squash/Pumpkin

– Baby Spinach Leaves (Or Just Spinach)

– Pine Nuts (Roasted)

– Pomegranates (Optional)

– Dollop Of Honey

– Balsamic Vinegar

– Olive Oil

– Salt

Instructions are quite easy, watch out because pumpkin and butternut squash have a quite tough skin so be careful when you are cutting it up. Chop it up in a good size cubes and roast it in the oven over a baking sheet till it is relatively soft and tasty. Leave them to cool for a bit before you add the spinach and pine nuts to the bowl and toss in a light dressing of honey, balsamic, olive oil and salt. Enjoy this divine autumn/winter salad and dig in generously, no calories to worry about there.

Warm Loving Wishes To All…

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Chickpea Salad For Me

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Chickpeas are one of those ingredients that you have in abundance in the Arabic cuisine in general, but to me I have always liked the twist of actually steering away from the typical. I love salad and vegetables a lot and I enjoy them warm and cold, so I decided I’m going to blend these into a beginning of autumn warm salad full of healthy vegetables and full flavor to end summer season with a bang.

To make this Mediterranean delight you would need:

-2 Cans Of Chickpeas (Drained & Rinsed)

-1 Red Onion (Sliced Thin Wedges)

– 2 Courgettes/Zucchini (Sliced)

– 1 Colored Pepper (Chopped To Square Slices)

– Plum Tomatoes Halved

– 3 Tbsp Of Fine Fresh Chopped Parsley/Coriander

– 5 Tbsp Olive Oil

– Pinch Of Cumin

– Lemon Juice (Half Would Do)

– Feta Cheese (Optional)

Get your oven ready at 200 degrees, get the sliced veggies lined up in a roasting pan season them with black pepper and some olive oil before you put them in the oven. Make sure your veggies get stirred and browned a bit before you take them out.

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When your veggies are cooked allow them to cool for a couple of minuets then add them into a bowl along with the chickpeas. Toss the ingredients with some olive oil, lemon/lime juice, salt, cumin and the parsley.

Sprinkle your feta on top of the serving plate to add a kick to the taste. Your guests would find it amusing if you had slices of toasted pitta bread on the side. To be fair it’s also a great tasty dish cold as well as it warm.

Loving Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Steak Mushroom Freshness


Typical recipe? Maybe, but certainly got much of my own twist to it. I thought about it over and over but I certainly had a great steak sandwich a few time in town but I still craved a certain level of juiciness in the meat and a flavor that was missing. From my point of view is to be cooked best fresh and not canned, I feel like it loses its original flavor and acquires this briny squishiness that is unappealing. Baguette, ciabatta or a bun but the more crusty and light the bread the more you can enjoy the ingredients filling it with a side of a sharp tasting rocket salad to go with it to turn this dish into a whole rounded meal. For this meaty juicy creation you would need the following:

Sandwich:

– 2 x 250g Steak Fillet (sliced into strips)

– 1 Large Baguette

– 1 Packet Of Fresh Mushrooms (Peeled & Sliced)

– Pomegranate Molasses

– 1 Tbsp Oregano

– Salt & Pepper

– Maasadam Cheese Sliced (Optional)

You add a small dash of oil to your skillet pan, put your mushrooms in there and start tossing them around. After two min move the mushrooms aside in the pan but keep them there and line up your strips in the pan to start cooking them. Soon as they cook on one side flip them and add the oregano with a dollop of pomegranate molasses. Mix the mushrooms along with the meat and sauce then watch it caramelize. You can add your salt and pepper to your liking  just a few seconds before you turn it off.

Cut your baguette into three, open it up and empty extra dough inside if there is and stuff it with your tasty healthy meaty creation, you can add that cheese on top and some fresh rocket leaves to give it an extra kick of taste.

To the side of that I believe the best to serve is a basic rocket leaves with tomatoes and some grana cheese with a drizzle of balsamic or even pomegranate molasses along with salt and olive oil to your liking (whichever you prefer but I like the molasses since the taste would match the sandwich).

Loving Summer Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.