FUN FACT: Dalmatians originally come from the Dalmatia region of Croatia, but there’s only one Dalmatian living in the city of Split, Croatia now 😢 (according to my free walking tour guide lol) —
Given Croatia’s proximity to Italy (just across the Adriatic Sea), a lot of the food in Croatia has been influenced by Italian culture! That, paired with Dalmatia’s (a region of Croatia) location right on the sea, makes seafood pasta dishes very popular 😋 oh my goodness friends, it was AMAZING...
Vegan Falafels by @minimalistbaker
WHAT YOU NEED
1 15-ounce can chickpeas (rinsed, drained and patted dry)
1/3 cup chopped fresh parsley (or sub cilantro)
4 cloves garlic, minced
2 medium shallots (minced // 2 shallots yield ~ 3/4 cup or 65 g // or sub white onion)
2 Tbsp raw sesame seeds (or sub finely chopped nuts, such as pecans)
1 1/2 tsp cumin (plus more to taste)
1/4 tsp each sea salt and black pepper (plus more to taste)
1 healthy pinch each cardamom and coriander (optional)
3-4 Tbsp all-purpose flour (or sub oat flour or gluten-free blend with varied results)
3-4 Tbsp avocado oil for cooking (or sub any neutral oil with a high smoke point)
Panko bread crumbs for coating (optional // see instructions)
Garlic Dill Sauce (for serving // found within the Mediterranean Baked Sweet Potato Recipe)
Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper to a food processor and pulse to combine. You’re looking for a crumbly dough, not a paste.
Add flour 1 Tbsp at a time and pulse to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp
Adjust seasonings as needed.
Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up.
Once chilled, scoop out rounded tbsp amounts and gently form into 11-12 small discs.
Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp. Swirl to coat.
Once the oil is hot, add only as many falafel as you can fit
Cook for 4-5 min and than flip until deep golden brown
As I am planning our next holiday I thought I would share our Family holiday we thoroughly enjoyed earlier on in the year.
We travelled with @healthyholidaycompany
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Picpoul or picpoll varieties can be found in Southern France in Languedoc. But also in Spain , in Catalogna. Mediterranean expression marine in its core, usually in typical Neptunus green bottles... Parliamo della toute nouvelle AOC Picpoul de Pinet, dichiarata denominazione d'origine a sé stante appena qualche mese fa , il 14 febbraio, dopo un ventennio di soggiorno nella AOC Couteaux de Languedoc: siamo quindi nel sud della Francia, fra Montpellier e Beziers, vicino lo Stagno di Thau, un vero proprio mare interno di 7500 ettari, con clima tipicamente mediterraneo e venti marini, mistral e tramontana, che tanto hanno influito sulla conservazione del vigneto. I comuni della nuova AOC sono sempre i sei di prima, da Pinet, a Pomerols, Florensac, Mèze, Marseillan e Castelnau de Guers, più o meno 20000 anime in tutto e 6 milioni di bottiglie prodotte. Per la storia di questo vino di mare il primo riconoscimento risale al 1773, quando l'intendente alle finanze Turgot, futuro ministro di Louis XVI, fece marchiare a fuoco le grandi botti di Picpoul, significandone il pregio assoluto... #wine#vines#vitigni#france#sud#meditteranean#grapes#varieties#curiosità#interesting#indigenous @domainejeanloiustribouley
Pasta is a regular feature in our house and it’s not often that a week goes by without this rich and delicious bolognese recipe. It’s worth making extra and creating different meals for the week out of the sauce. By adding a can of kidney beans, a red pepper, some mild chilli powder and a red chilli you can have chilli con carne a day later. Mash up some potato, grate some cheese and then you can make Cottage pie. Lasagne is an obvious one, but make (or buy) a bechamel sauce and some lasagne sheets, layer up the lasagne and freeze it for a rainy day. A ‘Sloppy Joe’ or some burritos, the list goes on. In my opinion it’s definitely worth making a batch of Bolognese every two weeks.⠀
Here’s my Mums recipe and in my opinion it’s the best 😊 Serves 4-6⠀
400g lean mince beef⠀⠀
300g chestnut mushrooms chopped ⠀⠀
4 red onions finely chopped ⠀⠀
5 cloves crushed garlic ⠀⠀
1 tin tomatoes ⠀⠀
1 glass red wine ⠀
2 tablespoons balsamic vinegar (I love Belazu’s)⠀⠀
1 tablespoon tomato purée ⠀⠀
1 carrot grated ⠀⠀
2 stalks celery finely chopped⠀⠀
Sauté the onions in olive oil, slowly on a low heat for approximately 30 minutes until caramelised, but not burnt. This is worth doing as really adds flavour to the finished sauce.⠀⠀
Add the garlic for 2 minutes. Now add the beef, season and turn the heat up slightly. Break up the meat until brown and there are no lumps. Pour in the wine and balsamic and let the alcohol evaporate. Now add the mushrooms, carrot, celery, tomatoes and purée. Season and taste. Simmer on a low heat for 2 hours. ⠀⠀
If you think it’s too thin remove the lid to thicken.⠀⠀
We’ve got lemons in your hummus, lemons in your green tahini and lemon juice lingering amongst your freshly chopped salad! Beauty Junkies, what are you still waiting for? Head down to our store right now for a taste of agelessness! 👸
Pimento stuffed and vermouth-soaked olives; curry cashews; salty cheddar dusted with chili lime seasoning; cucumber topped with feta and olive oil soaked sun dried tomatoes; sliced baguette with pecorino, chili oil, basil and honey; grapes! Dill pickle favored potato chips with tzatziki. Mediterranean inspired snacks at my housewarming yesterday. Not featured- bottles and bottles of wine. 💃🏻🍾🍇 #summerfoods#summertime#sundayfunday#summervibes#meditteranean