tag:blogger.com,1999:blog-32736844266771079942024-02-19T06:08:25.484+00:00Last of the Brown Rice Road RunnersUnknownnoreply@blogger.comBlogger67125tag:blogger.com,1999:blog-3273684426677107994.post-52469796520221263472012-11-03T23:36:00.000+00:002012-11-03T23:36:34.093+00:00Turkish Lentil Soup - Ezo Gelin<span style="font-family: "Trebuchet MS", sans-serif;">MoFo may be over but I'm still only half way through my virtual journey, so my plan is to carry on round the Med, cooking a few dishes from each country I pass through and posting maybe two or three times a week. For the time being I'm still in Turkey. It's a cold day today so I'm cooking soup. There are many different versions of Ezo Gelin, most including bulgar wheat, but this is the one that most closely resembles the soup I had at a little restaurant near the Spice Market in Istanbul some years ago. Lemon juice and mint are what make this lentil soup stand out from the crowd.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><b>Ezo Gelin</b> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">450 g red lentils</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8 cups water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 onion, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6-8 cloves of garlic, crushed</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp cayenne</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp paprika</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp ground coriander</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">300 g fresh tomatoes, skinned and chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 Tbsp tomato paste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">juice of 1 lemon</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 Tbsp fresh mint, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Cook the lentils for about 15 minutes until they begin to soften. Remove from the heat and set aside. Meanwhile saute onion and garlic in a little water together with the spices for around 3-4 minutes. Add tomatoes and tomato paste and cook for around 15 minutes. Stir in the lentils, add lemon juice and mint and bring to the boil. Cook for another 10 minutes, stir in most of the mint and serve topped with a little mint.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QrxVktoh6MjFcEMQ_9KwGOXhIOa0gTiKNsF4ysop0Dvfkeb46uJ_2elYC9UerXR1-scpjHJYwjcy7v4uIaHnn87b7P0ZA4oUFTnk1n509o7jBpUFZbbFOVT-BhHwluC9Oxbx9jY6_vl4/s1600/Ezo+Gelin+with+sweet+bistro+salad+topping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QrxVktoh6MjFcEMQ_9KwGOXhIOa0gTiKNsF4ysop0Dvfkeb46uJ_2elYC9UerXR1-scpjHJYwjcy7v4uIaHnn87b7P0ZA4oUFTnk1n509o7jBpUFZbbFOVT-BhHwluC9Oxbx9jY6_vl4/s400/Ezo+Gelin+with+sweet+bistro+salad+topping.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">I served mine topped with half a bag of sweet bistro salad leaves comprising red chard, beetroot and lambs lettuce.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"> .</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-29298760058148034762012-10-31T23:24:00.001+00:002012-10-31T23:24:22.342+00:00MoFo Day 31/3: Radish and Carrot Salad<span style="font-family: "Trebuchet MS",sans-serif;">On one visit to Turkey we were staying in a hotel in Ankara where there were bowls of olives and glasses of carrot sticks in lemon juice in the hotel bar. That was the first time I discovered that I love olives and that raw carrots were not only edible but positively enjoyable. I found a recipe for this salad <a href="http://www.turkishfoodandrecipes.com/2008/12/radish-salad-with-carrot-havuclu-turp.html" target="_blank">here</a> and after a minor adjustment, here is my final MoFo post as a tribute to that experience.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Havuklu Turp Salatasi (Radish and Carrot Salad)</b> </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1 carrot, peeled and grated </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4-5 radish, sliced and cut into half moons</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Dressing:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp vegetable stock</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp lemon juice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">sumac </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp fresh parsley, chopped </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Combine grated carrot and sliced radish. Mix together vegetable stock and lemon juice with salt and pepper to taste. Pour dressing over the carrot and radish and leave to marinate for 30 minutes. Sprinkle with sumac and top with chopped parsley. Top it with some herbed olives for the complete experience.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpu0jlgqlCOEZk89io0kAaYE7v-nHt3K2ptMFyICLa226R7sFUrTYHBFL6uzSR0lhILI3XRbADc1Sgvm11qcq8sMV1OZvCnaHJjl5YQn2BXygM0GOFcTj41e3zFKPD4fzEGPhLKJAfvpe/s1600/Radish+and+Carrot+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpu0jlgqlCOEZk89io0kAaYE7v-nHt3K2ptMFyICLa226R7sFUrTYHBFL6uzSR0lhILI3XRbADc1Sgvm11qcq8sMV1OZvCnaHJjl5YQn2BXygM0GOFcTj41e3zFKPD4fzEGPhLKJAfvpe/s400/Radish+and+Carrot+Salad.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-87375151749168245962012-10-31T23:23:00.000+00:002012-10-31T23:23:17.717+00:00MoFo Day 31/2: Shepherd's Salad<span style="font-family: "Trebuchet MS",sans-serif;">My second salad for today is a very simple but tasty salad of tomato and cucumber which I first came across in Istanbul. I subbed the olive oil in the recipe with some vegetable stock for the dressing. It works surprisingly well. The vegetarian version of this salad contains feta cheese but marinated tofu is a tasty sub.</span><br />
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<b><span style="font-family: "Trebuchet MS","sans-serif";">Çoban Salatasi (Shepherd's
Salad)</span></b><b style="mso-bidi-font-weight: normal;"><span style="color: #595959; font-family: "Arial","sans-serif"; font-size: 8.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></b></div>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">60 g tofu, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Half a cucumber</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">10-12 cherry tomatoes, quartered</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 small green or orange bell pepper, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 spring onions</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp fresh parsley, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp fresh dill, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Dressing:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp vegetable stock</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp red wine vinegar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Salt and pepper to taste</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Marinade the diced tofu in dressing for at least 30 minutes. Combine the diced cucumber, tomatoes, spring onions and pepper, mix in the marinated tofu, stir in the dressing and top with chopped herbs.</span><br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-2744985923157371432012-10-31T23:20:00.001+00:002012-10-31T23:20:29.169+00:00MoFo Day 31/1: Beetroot and Apple Couscous<span style="font-family: "Trebuchet MS",sans-serif;">I'm finishing up MoFo with a trio of posts of salad recipes. The first is a recipe I learned from my cousin Janet whose husband is Turkish. The raw beetroot in this salad gives it a jewel-like quality, the cooking apple and red wine vinegar make a </span><span style="font-family: "Trebuchet MS",sans-serif;">nice </span><span style="font-family: "Trebuchet MS",sans-serif;">sharp contrast to the sweetness of the beets and the bland taste of the couscous. Janet uses cooked beetroot in this recipe. I misread the recipe the first time I made it and used raw beets and it tasted so good I've used raw beetroot ever since. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"></span><b><span style="font-family: "Trebuchet MS",sans-serif;">Beetroot and Apple Couscous</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 medium red beetroot, peeled and grated</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 medium cooking apple, peeled and grated</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">50 g couscous</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Dressing:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp red wine vinegar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp vegetable stock </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp soya yoghurt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Cover couscous with boiling water and set aside for about 5 minutes. Stir in the grated beetroot and apple. Combine dressing ingredients whisk well and stir into the couscous mixture.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-23518899877491950412012-10-30T21:27:00.000+00:002012-10-30T21:27:00.203+00:00MoFo Day 30: Red Lentil Kofte<span style="font-family: "Trebuchet MS",sans-serif;">I haven't been eating enough raw veg over the last week or so. I really don't much care for salad - it always seems too boring and there is something much more comforting about hot food. I really need to find a way of eating more raw food though so I decided to focus on finding one new salad recipe each of the next few days. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">I'm starting out with lentil koftes. Always served in a lettuce leaf, these would form the centre of a good salad dish. I found a number of recipes for this dish - one in my Middle Eastern Vegetarian Cookery cook, another at <a href="http://almostturkish.blogspot.co.uk/2009/10/red-lentil-kofte-mercimek-koftesi.html" target="_blank">Almost Turkish blog</a> and yet another at <a href="http://www.turkishfoodandrecipes.com/2009/03/mercimek-koftesi-lentil-pate.html" target="_blank">Hayriye's Turkish Food and Recipes</a> Mine is a hybrid mix of all 3 recipes, subbing the olive oil with vegetable stock and</span><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Red Lentil Kofte</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup red lentils, well rinsed </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 onion finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup bulgar wheat</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp tomato paste</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp ground cumin</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp paprika</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of 1 lemon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp fresh parsley, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 Tbsp fresh mint, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 spring onions, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Little Gem or small Romaine lettuce</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Cover well rinsed lentils in water, bring to the boil and simmer for around 20 minutes, until lentils are soft but still holding their shape, adding more water as necessary. Remove from the heat </span><span style="font-family: "Trebuchet MS",sans-serif;">season with a little salt, </span><span style="font-family: "Trebuchet MS",sans-serif;">stir in bulgar wheat, cover and leave for at least 10 minutes.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">In another pan saute the onion in a little vegetable stock for 2-3 minutes. Add tomato paste, cumin and paprika and cook for a further 2 minutes. Stir in the the lentil mixture. Add lemon juice, parsley, mint and chopped spring onions. and combine well. When the mixture is quite cold, serve wrapped in lettuce leaves.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbysFuBzM3iFdMX2Mkew8IgT_6DEmfZ29sxtTi82umWXpX7UugEoBFwWLfaBmE8J7VAfhbZqXM-b_CssGbH-DYn06Pd4pFZmsFLPsERNPfEwljeW0AAW7dU1QSFB0k0BZiucmxY5K8rEnF/s1600/Red+Lentil+Kofte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbysFuBzM3iFdMX2Mkew8IgT_6DEmfZ29sxtTi82umWXpX7UugEoBFwWLfaBmE8J7VAfhbZqXM-b_CssGbH-DYn06Pd4pFZmsFLPsERNPfEwljeW0AAW7dU1QSFB0k0BZiucmxY5K8rEnF/s400/Red+Lentil+Kofte.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3273684426677107994.post-58842663871746107522012-10-29T19:36:00.002+00:002012-10-29T22:44:22.373+00:00MoFo Day 29: Green Lentil Stew<span style="font-family: "Trebuchet MS",sans-serif;">I adapted </span><span style="font-family: "Trebuchet MS",sans-serif;">this recipe from one I found at the <a href="http://almostturkish.blogspot.co.uk/2007/04/green-lentils-yeil-mercimek.html" target="_blank">Almost Turkish blo</a>g. <a href="http://almostturkish.blogspot.co.uk/2007/04/green-lentils-yeil-mercimek.html" target="_blank"></a>(Do check out this blog it has some great traditional and contemporary Turkish recipes.) The recipe as given there looks really good but my failure to cook much over the last few days meant that my body was crying out for leafy green veggies (who'd have believed that possible?) so I raided the fridge and added the last of the curly kale and some spinach. I also added some sumac, which isn't really necessary but added another taste dimension. Do add the sauce - it really brings a zing to the flavour.</span><br />
<br />
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<![endif]--><b><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">YeÅŸil Mercimek </span>(Green Lentils)</b> </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cloves of garlic, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 dssp flour (I used chickpea flour)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp tomato paste</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 can (265g drained/cooked weight) green (Continental) lentils </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2.5 cups water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">50 g chopped curly kale and/or fresh spinach (optional)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp fresh dill </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">pinch of sumac (optional) </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Sauce:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup red wine vinegar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cloves of garlic, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp chilli pepper flakes</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Saute onion and garlic in a small amount of water for around 5 minutes until softened. Stir in flour and tomato paste and cook for a few minutes more. Add cooked lentils and water and cook for 20 minutes. Add kale and/or spinach and cook for a further 5 minutes. Add chopped dill and a pinch of sumac if desired and cook for another 2 minutes. Serve topped with a spoonful or two of the sauce. I served mine with steamed veggies - broccoli, </span><span style="font-family: "Trebuchet MS",sans-serif;">romanesco, </span><span style="font-family: "Trebuchet MS",sans-serif;">petits pois and baby corn. It would be good with rice or bread as recommended in the original post.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">serves 3 </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-986732546284558342012-10-28T23:06:00.000+00:002012-10-28T23:06:08.267+00:00MoFo Day 28: Sweet Couscous<span style="font-family: "Trebuchet MS",sans-serif;">I'm still not feeling great so here's another quick and easy dessert. I found a recipe for sweet couscous using dried fruits but I'm trying to make the most of the last of this year's soft fruits so here is my version.</span><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Sweet Fruit Couscous</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">110 g couscous</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">120 mls hot water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of 1 clementine</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of half a lime</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">200 g mixed soft fruits - I used strawberries, blueberries, blackberries and redcurrants</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">small handful of flaked almonds</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Put couscous into a bowl and stir in the hot water. Leave for 10 minutes and then put the couscous into a colander and steam over a pan of boiling water for 10 minutes.</span><span style="font-family: "Trebuchet MS",sans-serif;"> Leave to cool and then stir in the clementine and lime juice, pile on the soft fruits and flaked almonds. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">serves 2</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvRkvQXX56VgFWxP7EW9UH3PQEv-Sj8YAgfBGB7QptOlu6y1Vbzeza-VgrcEvJqRKwschRDSTXqQcuecCNcx17L_p3RJWO3cKEpz3HtLHsStIdM7FdPNGlhVS2VnmbWAO07rtpSGVmsWu/s1600/Sweet+Couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvRkvQXX56VgFWxP7EW9UH3PQEv-Sj8YAgfBGB7QptOlu6y1Vbzeza-VgrcEvJqRKwschRDSTXqQcuecCNcx17L_p3RJWO3cKEpz3HtLHsStIdM7FdPNGlhVS2VnmbWAO07rtpSGVmsWu/s400/Sweet+Couscous.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-42153672978685675712012-10-27T21:42:00.000+01:002012-10-27T22:39:27.407+01:00MoFo Day 27: Rice Pudding<span style="font-family: "Trebuchet MS",sans-serif;">One of the things I remember most clearly about my first trip to Turkey in the early 80s was the rice pudding, fragrant with rose water.This is my veganised version. I didn't have any pudding rice in the cupboard so I had to use white basmati instead which added yet another dimension of flavour. I replaced the sugar in the recipe with around one and a half teaspoons of agave syrup - you might want to add more but I found that sufficient. I know that agave is highly processed and not much better than sugar but dates or date syrup just don't look good in this recipe.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Rose-Fragranced Rice Pudding</b> </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">55 mls water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">180 mls almond milk</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">33 g white rice, basmati is really nice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1.5 tsp agave syrup</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp rosewater or orange blossom water </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">pinch of salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">freshly grated nutmeg</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">toasted almonds</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Put water, almond milk and rice into a small saucepan. Add agave. Bring to the boil, reduce heat and simmer for around 15 minutes stirring occasionally until it thickens and the rice is cooked. Add </span><span style="font-family: "Trebuchet MS",sans-serif;">rosewater and a pinch of salt</span><span style="font-family: "Trebuchet MS",sans-serif;"> and cook for 5 minutes more. Serve topped with freshly grated nutmeg and some toasted flaked almonds. I served mine with some additional almond milk and a splash of cherry juice. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">serves 1 </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-47244419419952984342012-10-26T23:57:00.000+01:002012-10-27T00:01:45.553+01:00MoFo Day 26: Apple, banana and lemon dessert<span style="font-family: "Trebuchet MS",sans-serif;">I wasn't feeling too great today, with not much energy for cooking, so I decided to try a simple dessert recipe from my Middle Eastern Vegetarian Cookery book. I tried to make this as suitable for Eat To Live as possible by replacing the sugar in the recipe with dates. I used a Granny Smith apple. Together with the lemon juice it gave the dessert a sharp flavour</span> and t<span style="font-family: "Trebuchet MS",sans-serif;">he cinnamon gave it a taste of Christmas. </span><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Apple, Banana and Lemon Dessert </span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">55 g dates, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">55 ml water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tart apple, peeled, cored and finely chopped </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 banana, peeled and sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">grated rind and juice of half a lemon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp ground cinnamon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Put finely chopped dates and water in a saucepan and bring to the boil. Add chopped apple, banana, lemon juice with grated rind and cinnamon.Simmer, stirring well all the time, until all of the liquid has evaporated and the mixture is thick. Cool and serve with some cashew creme, yoghurt or ice creme.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-21935042992178123762012-10-25T23:53:00.002+01:002012-10-25T23:53:44.237+01:00MoFo Day 25: Turkish Apple Cake<span style="font-family: "Trebuchet MS",sans-serif;">Today's is a recipe that is still a work in process, but I thought it was worth posting anyway. I found a recipe for Turkish apple cake in my <a href="http://www.amazon.co.uk/Middle-Eastern-Vegetarian-Cookery-David/dp/0091453410/ref=sr_1_7?ie=UTF8&qid=1351100773&sr=8-7" target="_blank">Middle Eastern Vegetarian Cookery book</a> and was drawn to the recipe by the fact that it contained no oil - a great start in trying to make a recipe Eat To Live-friendly. Replacing the 50 g of sugar with finely chopped dates and a wee glug of date syrup wasn't entirely successful and the finished cake wasn't beautiful but it tasted just fine eaten as a dessert with some cashew creme and I really liked the fact that it wasn't overly-sweet. I obviously need to do some more research into fat-free, sugar-free baking, but in the meantime I will definitely make this again - I think it would be fabulous made with rhubarb or gooseberries. The original recipe called for the cooking apples to be peeled, cored and chopped which is what I did. I think perhaps I should have either chopped them finer or grated them, so I'll try that next time and see what difference it makes. The flour makes it unsuitable for the Eat To Live 6 week plan, which is what I normally eat but it's not too bad as an occasional treat.</span><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Turkish Apple Cake</span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">350 g cooking apples, peeled, cored and chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of half a lemon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">50 g dates, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">50 g plain flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp baking powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">25 g mixed nuts</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">25 g sultanas or chopped dried apricot</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp vanilla essence</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 egg replacer </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 glug of date syrup</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to Gas Mark 4 (350F/175C). Put chopped apples in a bowl and sprinkle with lemon juice. Put flour, dates and baking powder into a food processor and pulse so that dates are even more finely chopped. Add mixed nuts and sultanas or dried apricot and pulse once or twice to distribute evenly. Add this to the apples, together with vanilla essence and egg replacer. Mix well and stir in a glug of date syrup. Pour the mixture into a lightly oiled cake tin (I lined my cake tin with baking parchment instead of oiling it) and bake for 20 minutes or until the top is lightly browned on top. Serve hot or cold with cashew creme. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-30265515471690117382012-10-24T18:23:00.001+01:002012-10-24T18:48:11.805+01:00MoFo Day 24: Syrian Lentil Soup<span style="font-family: "Trebuchet MS",sans-serif;">I made another lentil soup today - a Syrian soup called Shurbat Addes. This one is heavy on the garlic and ground coriander which I like. I found <a href="http://herbivoracious.com/2008/04/recipe-syrian-y.html" target="_blank">the original recipe</a> to be a little bit bland for my taste - perhaps it is in simple recipes like this that cutting out the oil makes the biggest flavour difference, plus I also cut back on the salt as one and a half teapoonfuls was more than I wanted to add, but undoubtedly was necessary to give flavour to the soup. I compromised by adding the juice of a lemon which pepped it up no end and adding a pinch of paprika and some dukkah to the top of each serving. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">The original recipe called for a garnish of Aleppo pepper. I walked down to <a href="http://www.edinburghspotlight.com/2009/11/jordan-valley-foods-saleh-safi/" target="_blank">Jordan Valley</a> in the hopes they would have some, but alas no. Didn't help that I was searching for it under pepper rather than chilli. I shall have to try the Turkish deli the next time I'm over at Tollcross. At least I found some Turkish yellow lentils and I used them in place of the red ones. I will definitely make this again but would probably add some crushed chillies to the soup while it was cooking.</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Syrian Lentil Soup</span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">125 g red or yellow lentils</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 cloves of garlic, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp ground coriander</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of 1 lemon </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Saute garlic in a little vegetable stock for a couple of minutes. Add ground coriander and simmer for a few minutes more. Add the lentils and water to cover, bring to the boil, cover and turn down the heat. Add salt and simmer for around 45 minutes (stirring from time to time to make sure it does not stick to the bottom of the saucepan and adding more water if necessary) until the lentils have turned into a puree. Add lemon juice, stir and cook for a few minutes more. Serve topped with Aleppo pepper, crushed chillies, dukkah, ground cumin or paprika, lemon wedges and/or chopped fresh coriander (cilantro).</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-58326870626130312462012-10-23T23:37:00.001+01:002012-11-04T00:18:10.272+00:00MoFo Day 23: Red Bean, Lentil and Kale Soup<span style="font-family: "Trebuchet MS",sans-serif;">Too many of the soups I make have a tomato base so I am always happy to find a soup recipe with no tomato in the ingredients. This recipe is based on an Iranian soup, which is straying a little from my Mediterranean theme, but it looked too good to miss out on. </span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Red Bean, Lentil and Kale Soup </span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, finely chopped </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 cloves of garlic, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp turmeric</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp cayenne</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">110 g aduki beans</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">110 g red lentils</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">750 ml vegetable stock</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">50 g fresh kale, finely chopped </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of 1 lemon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">fresh spinach </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">fresh parsley, chopped, to garnish </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Saute onion and garlic in a little vegetable stock for 3-4 minutes. Add turmeric and cayenne and cook for two minutes more. Add aduki beans and vegetable stock and cook for 20 minutes. Add lentils and kale and cook for a further 20 minutes or so until lentils and aduki beans are well cooked. Add lemon juice and cook for a further minute. Stir in a couple of handfuls of fresh spinach, garnish with fresh parsley and serve. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3273684426677107994.post-84191513618746954022012-10-23T00:47:00.000+01:002012-10-23T00:47:09.703+01:00MoFo Day 22: Herbed Sesame Flatbread<span style="font-family: "Trebuchet MS",sans-serif;">Today's recipe was a herbed sesame flatbread - sounded great on paper but was a bit disappointing in practice so I'm not going to post the recipe until I get it to work out ok. </span><span style="font-family: "Trebuchet MS",sans-serif;">I have a couple more bread recipes to try out this week so I hope that at least one will be a keeper. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> One thing I need to work out is how to get the sesame seeds to stick to the top of the bread without using more oil - time to jump back into the recipe books again. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-71435795565822865922012-10-21T20:53:00.002+01:002012-11-04T00:19:20.284+00:00MoFo Day 21: Israeli Breakfast Beans<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">I'm moving into the Middle East for the last week of MoFo and today I'm in Israel with a recipe for haricot beans served on Palestinian couscous. I found the Palestinian couscous when I was browsing in <a href="http://www.realfoods.co.uk/" target="_blank">Real Foods</a> on my way to work on Thursday. It's about 4 times the size of ordinary couscous and made from wholewheat flour. This is a really quick and easy recipe that I'll definitely be making again.</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Israeli Breakfast Beans</span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">225 g haricot beans, soaked and then cooked</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3-4 cloves of garlic, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 large tomatoes, skinned and chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">large handful of fresh basil leaves</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp fresh parsley, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Saute onion and garlic in vegetable stock for 3-4 minutes. Add chopped tomatoes and basil and saute for a few minutes more. Add cooked haricot beans with a small amount of the cooking water. Simmer for a further 8-10 minutes, stirring frequently. serve topped with chopped fresh parsley.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-38054446204410495002012-10-21T00:09:00.001+01:002012-10-21T00:09:30.068+01:00MoFo Day 20: Dukkah<span style="font-family: "Trebuchet MS",sans-serif;">When I was a vegetarian during my student days in the 1970s we ate a lot of brown rice and vegetables, usually topped with tahini and gomasio. These days on Eat to Live I've had to cut back on the tahini and, ever since I discovered it, dukkah has replaced the gomasio. <a href="http://www.seasonedpioneers.co.uk/seasoning_detail.aspx?ID=54&name=Dukkah%20Spice%20Mix" target="_blank">Seasoned Pioneers</a> sell a tasty version but it's so easy to make your own. Dukkah is great sprinkled on top of a bowl of soup or stew or it you're not on Eat To Live, dip some homemade bread into a flavoured oil and then sprinkle it with dukkah - yummy.</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Dukkah</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">100 g hazelnuts</span><span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">100 g pistachios</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">50 g sesame seed </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 Tbsp cumin seeds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 Tbsp coriander seeds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp sea salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">black pepper </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Spread hazelnuts on a baking tray and roast in the oven at Gas Mark 2 for about 20 minutes until golden. Set aside to cool. Dry toast spices in a frying pan until the coriander seeds start to pop and then crush with a pestle and mortar. Dry toast sesame seeds until they turn golden and begin to pop. Place the nuts and spices into a food processor and pulse until coarsely chopped - be sure not to over-process.Stir in the toasted sesame</span><span style="font-family: "Trebuchet MS",sans-serif;"> seeds, mix well</span><span style="font-family: "Trebuchet MS",sans-serif;"> and store in airtight jars.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> Variations: Add 25 g toasted pine nuts, </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Add 1/4 tsp dried mint</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Add 1/4 tsp fennel seeds </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Replace the pistachios with pumpkin seeds</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-84984420258790670072012-10-20T23:05:00.000+01:002012-10-20T23:05:02.080+01:00MoFo Day 19: Egyptian Lentil Soup<span style="font-family: "Trebuchet MS",sans-serif;">I never got around to posting yesterday's recipe so I this will be the first of two posts for today.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I love lentil soup so I had to try this Egyptian Lentil soup. I adapted the recipe from <a href="http://www.amazon.co.uk/Vegan-Taste-North-Africa-Cookbooks/dp/1897766831/ref=sr_1_1?ie=UTF8&qid=1350769369&sr=8-1" target="_blank">A Vegan Taste of North Africa</a> I found the soup a bit bland until I jazzed it up with some chillies and extra lemon juice.</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Egyptian Lentil Soup</span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 cloves of garlic, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">100 g red lentils</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">100 g ripe tomatoes, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp ground cumin</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp paprika</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp crushed red chillies </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">600 ml vegetable stock</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of half a lemon</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Saute the onion and garlic in vegetable stock for 2 minutes. Add tomatoes and spices and cook for a further 3 minutes. Add lentils and vegetable stock, bring to the boil, cover and simmer for about 20 minutes until lentils are soft. Add lemon juice and blend with a stick blender.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-34172979347674599032012-10-18T21:37:00.000+01:002012-10-21T21:16:23.867+01:00MoFo Day 18: Tunisian Vegetable Stew<span style="font-family: "Trebuchet MS",sans-serif;">After yesterday's disappointment I was feeling a bit anxious in case I produced another meal I didn't enjoy. I needn't have worried. This is a stew that I will definitely be making again. In some ways it's similar to the recipe I made on Day 15, but the addition of sultanas and dried apricot give the stew an additional depth and together with the spices they give the stew a delightful fragrance. The lemon juice gives it a bit of a zing. <span style="font-family: "Trebuchet MS",sans-serif;">I served mine on barley couscous with steamed green vegetables and topped with green baby leaves. </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Tunisian Vegetable Stew </b> </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, finely chopped </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Cloves of garlic, crushed </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 red pepper, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 yellow pepper, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 red chilli, seeded and finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">200 g kale or other green leafy veg, </span><span style="font-family: "Trebuchet MS",sans-serif;">shredded</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">225 g cooked chickpeas</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">250 g (1/2 can) chopped tomatoes</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">150 ml vegetable stock </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">25 g golden sultanas and/or dried apricots </span><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of half a lemon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp ground coriander</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp turmeric</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">pinch of ground cinnamon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">100 g mushrooms, sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 courgette (zucchini), cut into matchsticks</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Saute onion and garlic in vegetable stock for a few minutes. Add peppers and chilli and cook for a few minutes more. Add kale, chickpeas, tomatoes and vegetable stock and spices and simmer for 10 minutes. Add mushrooms and courgette and cook for a further 2-3 minutes.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3273684426677107994.post-62858873848982343442012-10-18T01:31:00.000+01:002012-10-18T01:31:50.994+01:00MoFo Day 17: Chorba Frik<span style="font-family: "Trebuchet MS", sans-serif;">Today I decided to tackle the Algerian frik soup from <a href="http://chahrazedsarabiancookbook.blogspot.co.uk/2011/01/chorba-frik-jari.html" target="_blank">Chahrazed's website</a></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Frik is green cracked wheat, which I was unable to get hold of so I used unroasted buckwheat instead. I halved the recipe, sauteed the onion and garlic in vegetable stock and I didn't replace the meat with anything. The light wasn't good for the photo and the soup looks rather washed out, although it is far more colourful in reality. Disappointingly, despite all of the spices, I thought that it tasted rather thin and insipid, so it's not a recipe I'll be adding to my repertoire.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-3322868212424555692012-10-17T00:36:00.001+01:002012-10-17T00:36:20.503+01:00MoFo Day 16: Kessra - Algerian semoline flatbread<span style="font-family: "Trebuchet MS",sans-serif;">Only halfway through the month and already I'm flagging and wondering if I'll make it through to the end.</span> <span style="font-family: "Trebuchet MS",sans-serif;">Trying to fit in daily cooking plus work is a struggle. Usually I only cook on one or two days a week and then eat from the freezer the rest of the time - I'm usually too tired to spend much time in the kitchen when I get home from work. My freezer is already packed full of leftovers from my MoFo cooking so I shall either have to eat a lot more or start halving recipes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Last night I was searching online for Algerian recipes and came across <a href="http://chahrazedsarabiancookbook.blogspot.co.uk/" target="_blank">this blog</a> which has a wealth of North African, and more particularly Algerian recipes, that can be mostly be veganised.I decided to have a go at some semolina flatbread - you can find the recipe <a href="http://chahrazedsarabiancookbook.blogspot.co.uk/2011/01/kessra-algerian-flat-semolina-bread.html" target="_blank">here</a>. I decided to reduce the recipe by about three quarters which made for some interesting guesstimates of amounts. I ended up using one cup of semolina, a small glug of olive oil, half a tablespoon of dry yeast with half a cup of warm water and a handful of sesame seeds, which made 2 smallish flatbreads. I didn't use enough salt and my first flatbread was rather tasteless so before cooking the second, I ground some seasalt over it and pressed it down onto the surface of the bread, which worked really well. My frying pan was not happy about dry cooking the flatbread so I gave it a couple of sprays of lite olive oil which didn't make the bread too greasy but prevented the dough from sticking to the pan and burning. I could imagine flavouring </span><span style="font-family: "Trebuchet MS",sans-serif;">these breads</span><span style="font-family: "Trebuchet MS",sans-serif;"> with spices - perhaps I'll try that next time. They were so quick and easy to make I'll definitely make them again. Mine weren't as beautifully shaped as Chahrazed's but here's a picture just to prove I made them! </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3273684426677107994.post-33738442219746312352012-10-16T00:18:00.001+01:002012-10-18T21:38:02.749+01:00MoFo Day 15: Spicy Tunisian Chickpeas<span style="font-family: "Trebuchet MS",sans-serif;">For today I decided to make a recipe using the harissa paste I made yesterday. Using pre-cooked or tinned chickpeas makes this a really quick and easy recipe. I served mine with steamed veg but it would be good on a bed of couscous or brown rice. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Spicy Tunisian Chickpeas</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 garlic cloves, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2.5 cm fresh ginger root, grated </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 pinch of saffron</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 small red pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 small green pepper </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 Tbsp fresh lemon juice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp <a href="http://aveganinscotland.blogspot.co.uk/2012/10/mofo-day-14-harissa.html" target="_blank">harissa</a></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">225 g tomatoes, skinned and chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">225 g cooked chickpeas</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Fresh parsley, chopped to garnish </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Saute the diced onion and garlic in 1 Tbsp of water or vegetable stock for 3 minutes. Add ginger, saffron and diced peppers and cook for a further 5 minutes. Add tomatoes, lemon juice and harissa and cook for a further 5 minutes. Add chickpeas and cook for a few more minutes. Serve garnished with chopped fresh parsley. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-38403396156125542552012-10-14T21:35:00.000+01:002012-10-18T21:46:00.059+01:00MoFo Day 14: Harissa<span style="font-family: "Trebuchet MS", sans-serif;">A couple of the recipes I want to make this week use harissa, which is a very spicy paste used in Moroccan and Tunisian recipes. In the past I've either bought a jar of harissa paste or used a harissa spice grinder which I bought from Oxfam a few years ago Today I decided to make harissa from scratch. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I only had bird's eye chillies which are very hot. This was possibly a mistake. As I started to process the harissa, microscopic fragments of chilli were released into the air - my nose started to run and tears rolled down my face. Perhaps a mask might have helped! The resulting harissa is exceedingly hot - when a recipe calls for a teaspoonful I am going to try using half that amount and the next time I make it I shall use a milder chilli.</span><br />
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<b><span style="font-family: "Trebuchet MS", sans-serif;">Harissa</span></b><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">25 g red chillies, de-seeded and diced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 small red bell pepper, de-seeded and diced </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cloves of garlic, crushed </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Tbsp fresh coriander (cilantro), chopped </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp coriander seeds, crushed</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cumin seeds, crushed</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 Tbsp lemon juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 Tbsp vegetable stock </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Blend all of the ingredients together to form a paste.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Storage recommendation in all the recipes I've read is to put the paste into a jar and cover with a layer of olive oil. This would not be Eat to Live friendly so my plan is to store some in the fridge and to freeze teaspoonfuls in an ice cube tray for storage in the freezer. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-1246012510183282582012-10-13T23:39:00.000+01:002012-11-04T00:16:51.402+00:00MoFo Day 13: Black-eyed Peas and Tomatoes with Spinach<span style="font-family: "Trebuchet MS",sans-serif;">I can't bring myself to move on from the flavours of North Africa so I'm going to have to revise my plans for MoFo. At current rate of progress I can't see myself making it all the way around the Mediterranean by the end of the month so I'm just going to take it easy and maybe I'll need to extend my virtual trip into November.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I have fond recollections of eating brown rice with a black-eyed pea and tomato stew when I was a student in the 70s - </span><span style="font-family: "Trebuchet MS",sans-serif;">today's dish is a spicier version</span><span style="font-family: "Trebuchet MS",sans-serif;">. I would definitely double the amount of spinach next time. Here is the recipe as I made it.</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Black-eyed Peas and Tomatoes with Spinach</span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 cloves of garlic, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">100 g fresh spinach </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">225 g tomatoes, skinned and chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">350 g cooked black-eyed peas</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp ground cumin</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">freshly ground black pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">cherry tomatoes, halved or quartered</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Saute the onion and garlic in water or vegetable stock until softened. Add spinach, cover and cook for 5 minutes. Add chopped tomatoes, black-eyed peas, cumin and black pepper and cook for a further 8-10 minutes. Serve with a garnish of halved or quartered cherry tomatoes. I served mine with steamed green beans, broccoli and romanesco, topped with toasted almond flakes and paprika.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-34781325722623671102012-10-13T00:26:00.000+01:002012-10-13T00:26:27.021+01:00MoFo Day 12: a day off from cooking<span style="font-family: "Trebuchet MS", sans-serif;">Today I was working a long 11 hour day and I couldn't face cooking when I got home. So I bought a stuffed courgette ready meal from Marks and Spencer and put it on the oven to bake while I went to the gym to chill out. These courgettes are stuffed with borlotti beans, ciabatta bread crumbs and bulgar wheat with peppers and a </span><span style="font-family: "Trebuchet MS", sans-serif;">red wine </span><span style="font-family: "Trebuchet MS", sans-serif;">tomato sauce. They list both sunflower and extra virgin olive oil in the ingredients so not really the best choice for Eat To Live. I served mine with a plate full of steamed veggies. A tomato and mushroom sauce would have been nice with it or even a sauce made from the Tomato Chickpea Soup from Vegan on the Cheap by Robin Robertson. I would buy these again - they're not wildly exciting but they make an easy dinner when you're too tired to cook.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-58833167129792124322012-10-11T22:54:00.000+01:002012-11-04T00:14:19.815+00:00MoFo Day 11: Minted Haricot and Chickpea Salad<span style="font-family: "Trebuchet MS", sans-serif;">I thought I'd try another salad, this one using a combination of dried and fresh beans. The original recipe called for</span> <span style="font-family: "Trebuchet MS",sans-serif;">fresh broad beans but the only fresh beans I could find were chickpeas. Edamame would also be good in this salad. This is another lemon infused salad but this time the lemon is combined with fresh mint which gives a real freshness. This salad was ok but I much preferred the spicy combination of yesterday's lentil salad. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Minted Haricot and Chickpea Salad</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">125 g fresh chickpeas</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">125 g cooked haricot beans</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">50 g tomato. skinned and chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 spring onions, finely chopped </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 clove of garlic, crushed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp vegetable stock</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Juice of half a lemon </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp fresh mint, finely chopped</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Steam chickpeas until tender. Combine in a bowl with haricot beans, tomato and spring onions. In a separate jug or bowl mix together the crushed garlic, vegetable stock and lemon juice. Pour over the beans, add fresh mint, mix well and put into the refrigerator until cold. Serve on fresh green salad leaves, garnished with fresh mint leaves.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3273684426677107994.post-20090741990363681152012-10-11T00:00:00.000+01:002012-10-18T21:39:23.509+01:00MoFo Day 10: Spicy Lentil Salad<span style="font-family: "Trebuchet MS",sans-serif;">One of the requirements on Eat To Live is that you eat a minimum of one portion (a cup) of beans or pulses per day. I usually have a bean soup and salad for lunch and then need to find a way of eating some more beans for dinner.Today's recipe is a spicy lemony lentil salad adapted from Middle Eastern Vegetarian Cookery. I will definitely be making this one again. The combination of lemon and cumin is particularly scrumptious.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Spicy Lentil Salad</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">250 g brown lentils</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 small onion </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cloves of garlic</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 bay leaf </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp grated lemon peel </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 spring onions, finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp finely chopped fresh parsley</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp vegetable stock</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">juice of 1 lemon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp ground coriander</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp ground <strike>coriander</strike> cumin<strike><br /></strike></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Put the lentils into a saucepan with water to cover. Add one whole onion, 2 cloves of garlic, 1 bay leaf and grated lemon peel. Bring to the boil, cover and simmer until lentils are tender (around 25 minutes.) Take off the heat, remove and discard the onion, garlic and bay leaf. Drain the lentils and put them in a bowl, stir in the spring onions. Combine the remaining ingredients and pour them over the lentils. Put the lentils into the refrigerator to cool and marinate for a couple of hours before serving. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Unknownnoreply@blogger.com2