🌴 Morgen reisen wir in der Mittagspause mal eben ans Mittelmeer! Mit köstlichen, gegrillten Zander begleitet von mediterranem Gemüse und Rosmarinkartoffeln wird deine Mittagspause zu einem mediterranen Genuss der Extraklasse!
#SpoonfulSaturday (except it’s Sunday, we know) but from now on we’ll have a post for a new restaurant each Saturday starting today...Sunday. 🤷🏼♀️ This is the ‘Mediterranean Offering’ from Paddle Inn in Newburyport, MA. Spring pea and feta spread, garlic hummus, harissa pickled carrots, artichoke hearts, cucumbers, radish, za’atar, & lavash. We literally didn’t even speak to each other the entire time this was in front of us— we just scarfed it down. So good!
Preserving lemons 🍋. People say what an effort, why bother! Each to their own but I find it relaxing to prepare & later the taste is really worthwhile. I just can’t be bothered to cook tonights evening meal. Once your preserved lemons are ready use as a flavour heightener or piquancy in couscous, tagines, when baking fish or add to any lamb, chicken or fish stew. The preserving juices can be used in casseroles or vinaigrette. Recipe as follows but I warn you that you need to wait a month to use these!
INGREDIENTS; Lemons 3-4, organic & unwaxed preferably but you can remove the wax by stirring lemons in boiling water, you’ll see the wax rise to the surface. The only other compulsory ingredients are a kilner or storage jar, 2-3 tbsp sea salt & boiling water. I like to add a couple of bay leaves, 1/4 tsp black peppercorns, a cinnamon stick & 1 tsp coriander seeds. Quantities well in a 450ml I fit three lemons but buy four as they vary in size, you want to squish in as much as you can into the jar. METHOD; scrub clean the skin of your lemons, cut into quarters & remove pips. Pack firmly into a jar, separating the layers with a sprinkling of salt. Add the other ingredients if you’re using them. Fill jar with boiling water, turn &/or agitate to expel air bubbles. Close firmly & store in a cupboard for a month allowing the lemons to mature & mellow. Once you open to use cover the top with a layer of extra virgin olive oil & store in the fridge. The oil will stop them spoiling. #lemons#lemon#preservedlemon#preservedlemons#prepare#middleeasternfood#northafricanfood#meditarraneanfood#moroccancuisine#tagine#couscous#gettingahead#littletouches#fooddetails#homecooking#recipe
Rustic free form roasted vegetables Galette. Because I just can’t go without carbs, I try to incorporate healthy ones with a good fiber content. That’s why this Galette is made with whole wheat fine flour which not only makes it a little better for you, but also gives it a nice nutty taste.
Here are the ingredients you’ll need if you decide to give it a go:
2 medium courgettes (zucchini)
1 red pepper
1 large red onion
1.5 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
Few sprigs of thyme
Salt and pepper to taste
Preheat the oven to 200C, slice the vegetables and place in a roasting tin along with the spices and herbs and place in the oven for 20 minutes.
240g whole wheat fine flour (I used doves whole meal flour).
110g cold butter cubed
2 tbsp ice cold water (you might need more or less depending on your flour)
1/2 tsp sea salt
Place flour in a bowl and add the salt and butter, rub the butter into the flour until you get a crumbly mixture then add the egg and the water, one tbsp at a time. Form a ball then place in a cling film and refrigerate for 30 minutes.
After 30 minutes roll out the dough to 0.5cm thin(1/4 inch), brush with a tbsp of Dijon mustard, then place the vegetables and a handful of cherry tomatoes in the centre, leaving about 5 cm (2 inch) border, then fold over the edge of the vegetables. Brush with a mixture of 1 tbsp olive oil, 1 tbsp finely chopped parsley and 1 minced clove of garlic. Then place in the oven (same temperature) for 13-15 minutes. Enjoy 😘