Today’s post’s just about cooking as I promised….
Our Pentecost dinner was a mixture of Greek, Turkish and Northern African food:
The decoration was opulent with gold but at the same time not overdone.
In the evening I served home-made simit (Turkish sesame yeast rings), I made them rather small, not as they are usually shaped, so they looked a bit like bagels, but I preferred the small version.
I combined them with Greek revithosalata, the Greek verison of hummus:
500 g cooked chick peas
2 cloves of garlic
2 Tbsp sesame seeds
1 Tbsp Soumak
4 Tbsl lime juice
salt, smoked paprika and a dash chili (only if you like)
Blend the chick peas until smooth, mix with over ingredients and add as much olive oil as you need to get a soft paste. Season and serve…
this nice looking Baby cocktail is called Bambus and where does it come from? No idea at all, it was served in Croatia on our holiday when I was around 6 years!!!
It’s just orange juice on the rocks with Red Wine you gently pour over the cool juice so that the two liquids do not mix, kinda reverse Tequila Sunrise….
BTW I’ve fallen in love with Baby Cocktails! What are Baby Cocktails? I discovered some tiny little glasses (bigger then shots, but way smaller than a whiskey tumbler) and started making small amounts of cocktails in them…they look so sweet.
My sister made her wonderful Lamb-Tajine with Couscous (without a real Tajine-pot)
and here is the recipe for it:
500 g carrots
500 g zucchini
1 sweet pepper
1 can chick peas
4 Tbsp olive oil
1 Tbsp turmeric
500 g lamb roast cubed
1/2 tsp cilantro
1/2 tsp cumin
1/s tsp cayenne
1/2 tsp cinnamon
1/2 tsp ground ginger
500 g instant couscous, prepared
Cube the vegetables and brown them (except for the chick peas), add lamb and spices. Add 0,5 l water and let simmer for 45 min. Add chick peas and season it with salt and pepper.
Serve with couscous.
Now a brief note on my reading life.
At the moment I’m reading Thomas Hardy’s The Mayor of Casterbridge. The start was promising…but that doesn’t mean much…