Charlie's Bird

living the dream with Charlie and Thandi and chirping all the way back to the nest.

Archive for recipe challenge

Friday cooking

…so, so far, I am about 8 recipes behind in my recipe promise. I at least have started to page through some of my cooking magazines, and will be able to sacrifice some to the gods of decluttering! The recipe I want to share today is another salad, a Middle Eastern salad, called Fattoush

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The ingredients are

  • ½ each a yellow and a red pepper, diced
  • 20 baby tomatoes, halved
  • 8 radishes, sliced thinly
  • ½ an onion, chopped finely
  • a handful of celery leaves, roughly chopped
  • 12 black olives, pitted and chopped
  • splash of olive oil

Mix those ingredients on a platter, drizzle with the dressing, which is made by combining

  • 1 cup thick plain yoghurt
  • juice of 1 lime
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 finely crushed garlic cloves

Then sprinkle with some sumac, and drizzle with 2 tablespoons butter which you have browned in a pan.

It’s delicious and looks so beautiful! Even before the dressing. Serve with some toasted pitas or flatbreads to scoop up all the lovely dressing!

Have wonderful weekends! See you on Monday!

 

A recipe and a birthday

Ok, so in keeping with my 2015 resolve, here is my first new recipe of the year, for a papaya, mozzarella and mint salad.

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  • 1 small papaya, peeled and sliced into thinnish slices
  • 1 ball of buffalo mozzarella (or closest facsimile thereof)
  • handful of basil leaves
  • 4 radishes, thinly sliced
  • 1 granadilla
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil (in salads, I find using the best quality extra virgin makes a difference)
  • 3 teaspoons Dijon mustard
  • 1 tablespoon chopped mint

Slice the papaya into thinnish slices, not so thin that they break up, tear the mozzarella up and scatter over the papaya, garnish with the ripped basil leaves. I probably used about a tablespoon of them. I could not find any radishes yesterday, so I used instead spring onions, thinly sliced, which seemed to work as well! Drizzle the granadilla pulp over the salad. Then make your dressing by mixing the vinegar, oil, mustard and mint together. Pour that over the salad and voila!

It made a delicious tasty and refreshing summer salad. I served it to friends who are quite expert in salads, and they loved it! For ease of making it scores 5 points!

Then today I celebrate 2 birthdays – today is TAFKAD’s birthday, she is having a significant birthday – the one where you turn 30 with 10 years experience! I am hoping she has a marvellous and day and am really bleak that I don’t get to celebrate with her! Oh well, we will always have Paris! And in other news, my friend, Charne who lost her precious baby Ethan in September, has been selected by a birthmom and will be blessed with the birth of a son today! What an auspicious day, what a year!