It’s too hot. It’s too humid and we’ve definitely over-indulged over the last few weeks.
Oh by the way…Happy New Year to everyone…
Just about everyone around me ate and drank too much and I know this because I ate and drank right along side them.
My family celebrate on Christmas Eve. All my siblings with their families and some friends that have become part of the family head over to my mum and dad’s around 7ish where there is always too much food.
We spend the night singing (out of tune) way too loudly, we dance way too wildly and we laugh like a bunch of lunatics, and would never change any of it for anything. This year was extra special because my sister, niece and nephew arrived from New Zealand at 7ish on Christmas Eve and are here for the holidays.
I only wish I had some photos to share with you of our crazy night. Maybe next year….
Anyway, too much food and wine time is over for a little while. Time to give the old body some healthy and that’s where this delicious and disgustingly healthy and cooling soup comes in.
Cold Yoghurt and Cucumber Soup with mint and garlic. It’s perfect as an entrée or served with Riz (rice and egg noodle pilaf. Check out the link for the recipe) or grilled lamb or just in a big bowl as it is.
350g natural Greek style yoghurt
1 large clove of garlic – crushed
2 lebanese cucumbers – either sliced or diced
some fresh mint leaves – finely chopped
250 ml icy cold water
salt to taste
Now here’s the really hard bit..whisk together the yoghurt and water in a big bowl then stir in the rest of the stuff and serve.
Eggplant has got to be one of my favourite vegetables. You can do so much with it.
This particular recipe is actually a Lebanese meza dish that I’ve made into a pasta sauce.
The original recipe is cooked and then eaten cold as part of spread of dishes called a meza. Lots of plates with lots of tasty food spread out on a table and shared between family and friends. Its a very social way of eating.
And this is a very simple recipe….
To a large fry pan add 2 tbls olive oil and sauté 1/2 an onion that you’ve finely sliced. Once the onion has softened and started to brown a little add some eggplant (one medium sized or two small) that you’ve chopped into large pieces. Let them cook for a few minutes, stirring often so they don’t stick to the fry pan then throw in two diced large tomatoes, 2-3 chopped cloves of garlic and if you like it spicy, a couple of finely sliced chillies.
Season with salt and pepper, add a couple of tablespoons of water, stir well, cover and let simmer gently for about 20-25 minutes or until the eggplant is cooked.
I like to add a few kalamata olives and a bit of fresh basil in at the end.
Boil up your favourite pasta, stir it through the sauce and serve.
So simple, so delicious.
This is a great salad. It goes well with anything or it’s great on its own. I usually make Fattoush as a side when I make roast veggies for dinner. However, chicken breast is on the menu tonight and the tanginess of the sumac in the salad dressing will go brilliantly with it. Sumac is a berry that has been dried and ground into a course powder. at adds a letaste tang to whatever you use it on. Most supermarkets stock it in the herb and spice section now-a-days.
The thing with this salad is you can use whatever salad ingredients you have at hand. You can choose any or all of the ingredients I’ve used and as much or as little as you like. Just mix together the dressing ingredient and set aside. Toss the salad stuff in a large bowl, add the dressing and mix well.
Only add the bread when you’re ready to serve so it stays crunchy.
Salad: Lettuce leaves, chopped tomato, cucumber, radish, capsicum, parsley, spring onion, toasted Lebanese bread
Dressing: 2 tbs olive oil 1 1/2 tsp sumac 1/2 tsp salt 1/4 tsp pepper 1 tbs lemon juice 2 cloves crushed garlic