Thursday, 20 August 2015

Tabbouleh (Tabouli)

Never, ever would I think that I could enjoy eating parsley. When I was a child I would pick it out from every dish, even when it was added to a soup! Then I managed to avoid it altogether.

And here I am making lunches that consist mostly parsley.

Tabbouleh is a traditional Lebanese salad. You can find many variations that call for use of mint, green onions and bulghur.

This recipe is very simple yet tasty.

You will need:
parsley - flat  - 1 bunch or 2 cups, chopped
2 medium tomatoes, diced
½ medium onion
½ a cup of  Quinoa or couscous - optional
1 tbl. spoon olive oil
Juice of ½ lemon
¼ teaspoon salt

Rinse and pat dry parsley. Chop the leaves finely. Dice tomatoes and onion. Mix all the ingredients. Add olive oil and the lemon juice. Add salt and pepper to taste.
Chill for 15-20 minutes.

It can be served as a side dish or a lunch on its own. To make it more substantial add Quinoa.

Tabbouleh is very refreshing yet filling. Ideal for when it is hot.


Sunday, 16 August 2015

Summer is for travelling. Things that I will not leave home without.

Are you a seasoned traveler?
I do not travel a whole lot but often to the same type of destination so packing is a breeze. 

Every now and again I face a challenge when I have to decide between style and comfort. 

Especially when travelling with children I need clothes that resist stains, wrinkling and loving hands that touch everything within reach. Good news is that kids do get older and hopefully spill drinks exclusively on themselves. 

Until I learn how to have both comfort and a style, here are some of my travel must haves in my hand luggage:

Outlet Adapter – I like to use world adapter. This way I do not have to guess which one to take. One less thing to worry about and can plug in anytime I want. If you pack it in than, well... you have to wait.

Wet wipes rather than hand sanitizer so the dirt gets wiped off instead of being smeared around.

Pashmina shawl

Socks or a pair of espadrille – In the summer I put socks on and kick off sandals for better circulation or bring a pair of espadrilles to change into while flying in cooler seasons. It is all about comfort!

Headphones and an adapter as different airlines have different plugs

Magazine or a book that I do not mind leaving behind

Liquid melatonin to help with jet lag


Hand cream and lip gloss! Do not leave the house with out it:))

oh... and an extra top in the event I end up wearing lunch.

I also carry a small purse with anti theft features, for documents and money. Are you familiar with them? 

Bon Voyage!

What is your "a must have" when traveling?

Wednesday, 12 August 2015

 4 Tips - how to manage during heat wave.

#1 Hydration !!! - drink lots of water, avoid coffee, alcohol and carbonated drinks.

#2 Stay indoors if possibile, especially between 11 AM and 4 PM. When going out wear light cotton or linen clothes and remember to put sunscreen on exposed skin.

#3 Keep your windows closed and draw the shades to keep the heat out.

#4 Eat light meals and lots of fruit.  They will keep you energised and hydrated and provide with much needed energy.

Hope this helps. Recipe for Tabbuleh coming in next post. 

Now I am off to enjoy another 35C day. And no AC in sight!

Tuesday, 4 August 2015

Fish Tacos with Lime Sauce

It is quick and delicious. Ideal for when it gets hot and you would rather sit in the garden than slave over the stove. The recipe can easily be made in to gluten free one.

It is a great dish to serve to a larger crowd and if you have a deep fryer it is a breeze to fix it. All you do is make slaw, sauce and warm up tacos or tortillas. Fish can be served cold or warm. Your guests can assemble their own portions.

1 lb. of fish – I use frozen Haddock or Sole,
3 limes
½ cup mayonnaise
1/3 tsp. chili powder
1 cup flour or gluten free flour
½ tsp. salt
vegetable oil
8 taco shells or small corn tortillas, warmed
1 cup shredded cabbage  - I use red
1 medium carrot, shredded
1 fresh chili pepper, thinly sliced – this I often skip

Thaw fish (if frozen). Rinse and dry with paper towels. Cut into 1 inch pieces.
Juice 2 limes into small bowl, add mayonnaise and chili powder. Cut remaining lime into wedges and reserve for serving.
Transfer 1/3 of sauce to a medium bowl. In a shallow dish combine flour and salt. Dip fish in a sauce and transfer to flour mixture. Toss to coat. 
Cook fish , about one third at a time, in hot oil for 2-4 minutes until it flakes easily when tested with a fork. Drain on paper towels once fried. I have not tried baking it but if you'd rather avoid frying give it a go.
Fill tacos/tortillas with fish, cabbage, carrot and jalapeno pepper. Serve with the remaining sauce and the reserved lime wedges.

I like to start with sauce and then layer the rest of ingredients, squeezing the lime over fish. 
Bon appetit!

Let me know how you liked it.