A generous portion of organic salmon
2 eggs
Chives and parsley, freshly cut from your herb garden
Sheep’s yogurt
Cut salmon into cubes, cook in a pan with a little olive oil. Mix eggs with about 1/2 cup of water, add to cooked salmon, add generous handful of chives and parsley. Stir until eggs are cooked.
Serve with a spoon [...]
Archive for the ‘LUNCH’ Category
Salmon and Scrambled Eggs
Posted in BREAKFAST, LUNCH, SUPPER, tagged herbs, salmon, salmon and eggs, scrambled eggs on June 1, 2008 | 1 Comment »
FALAFELS
Posted in LUNCH, SUPPER, tagged FALAFELS on April 10, 2008 | Leave a Comment »
Great lunch made the night before.
INGREDIENTS:
1 cup dried chickpeas
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Olive Oil for frying
PREPARATION:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight.
Drain chickpeas, and place in pan with fresh water, and bring to a [...]
SMOKED AUBERGINE DIP
Posted in LUNCH, SNACKS, STAPLES, tagged AUBERGINE DIP on April 10, 2008 | Leave a Comment »
Another spread for every occasion
INGREDIENTS:
1 aubergine
2 tablespoons of tahini
1 tablespoon lemon, juice
1 clove garlic, roughly chopped
3 tablespoons of natural yogurt
salt
Garnish with olive oil, lemon juice, paprika and parsley
PREPARATION:
1. Pierce the skin of the aubergine.
2. Place under a hot grill for 4-5 minutes until flesh is tender and skin is charred.
3. Peel off the skin.
4. Put [...]
HUMMUS
Posted in LUNCH, STAPLES, tagged Hummus on April 10, 2008 | Leave a Comment »
A delicious recipe for every ocasion, from breakfast spreads, to snacks or as a side for main dishes.
INGREDIENTS:
2 cups of cooked chick peas
¼ cup of tahini
1 clove of garlic (minced)
6 – 8 tablespoons lemon juice
Dash of hot pepper
1 tablespoon of olive oil
Sea salt to taste (optional)
PREPARATION
Soak chick peas overnight and then cook in pressure cooker [...]
