Creamy Mushroom Pasta

Last weekend, as the weather couldn't quite decide whether to be hot or cold, we found ourselves cozied up indoors, relishing the opportunity to cook a meal together. We settled on a creamy mushroom pasta that promised warmth and satisfaction on a temperamental day.

Ingredients:

 300g pasta of your choice, I am using spaghetti

300g mushrooms, sliced

2 cloves garlic, minced

1 onion, chopped

half a pepper, chopped

half a zucchini, chopped

4 sun dried tomatoes, chopped  

200ml heavy cream

3 tbsp olive oil

1 tbsp tomato puree

Salt and pepper to taste

herbs and spices to taste: dried parsley, dried basil, paprika

Fresh basil for garnish

Grated Parmesan cheese (optional)

Method:

 1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

2. In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauteing until softened and fragrant. Add the sliced mushrooms to the pan, cooking until they are golden brown and tender. Add rest of the vegetables and cook until soft and golden brown. Then add tomato puree. 

3. Pour in the heavy cream, stirring gently to combine with the mushrooms. Allow the sauce to simmer for a few minutes until it thickens slightly. Season the sauce with salt and pepper to taste, adjusting as needed. Add the spices to taste.

4. Add the cooked pasta to the pan, tossing until it is evenly coated with the creamy mushroom sauce. If the sauce seems too thick, you can loosen it with a splash of reserved pasta water.

5. Serve the creamy mushroom pasta hot, garnished with freshly basil and grated Parmesan cheese if desired.

As we enjoyed each bite of the creamy pasta, we felt comforted by its simple goodness. The sauce was rich and smooth, blending perfectly with the earthy taste of the mushrooms. Even the kids couldn't get enough!

With the rain softly falling outside, we found happiness in cooking together. Throughout the weekend, we cherished these moments of togetherness and the joy of cooking as a family. 

I promised the kids they could help out more often. Of course, they wanted to do the chopping, much to a mother's dismay 😊

 Enjoy!

Chicken sandwich with pickled red onion

Last weekend I was in the mood for a quick and delicious meal using the leftover chicken we had, transforming it into something nice. I made a mouthwatering Chicken Sandwich with Pickled Red Onions. This sandwich was not only bursting with flavour but also incredibly easy to make, especially when you have some leftover chicken on hand. Plus, with the addition of a special KFC-style buttermilk mayo, every bite was a delight. Let's dive in!

Ingredients:

 Leftover cooked chicken (shredded or sliced)

1 cup pickled red onions (homemade or store-bought)

4 burger buns or sandwich rolls

KFC-style buttermilk mayo (store-bought or homemade)

Fresh basil leaves

Optional: Sliced tomatoes, avocado, cheese

Method:

 1.       If you haven't already, shred or slice your leftover cooked chicken into manageable portions.

Ensure you have your pickled red onions ready. If you haven't made them yet, check out my quick pickled red onion recipe.

Gather the rest of your ingredients, including the burger buns or sandwich rolls, KFC buttermilk mayo, basil leaves, and any optional toppings you desire.

2.       Take each burger bun or sandwich roll and spread a generous amount of KFC-style buttermilk mayo on both the top and bottom halves. Layer the bottom half of each bun with a portion of shredded chicken, followed by a hearty helping of tangy pickled red onions on top of the chicken, basil, and any other topping of choice. Finally, place the top half of the burger bun or sandwich roll on top to complete the sandwich.

Pair them with your favourite sides, such as potato chips, coleslaw, or a crisp green salad, for a satisfying meal.

Don't forget to have plenty of napkins on hand, as these sandwiches can get delightfully messy with each flavourful bite!

With just a few simple ingredients and a little creativity, you can transform your leftover chicken into a culinary masterpiece. This Chicken Sandwich with Pickled Red Onions is a testament to the beauty of using what you have on hand to create something truly delicious. 

 Enjoy!

Dried Fruit Platter

Eid was celebrated a few weeks ago, and one thing that always graces our table when we entertain guests is my beloved platter of dried fruit. Loved by both young and adults alike, this delightful assortment adds a touch of sweetness and sophistication to any gathering. 

Why Choose Dried Fruits as Snacks?

Let's take a moment to appreciate why dried fruits are an excellent choice for snacking:

-          Dried fruits are packed with essential vitamins, minerals, and fiber, making them a nutritious option to fuel your body and keep you feeling satisfied between meals.

-          Whether you're on the go or lounging at home, dried fruits are a convenient snack that requires no preparation. Simply grab a handful and enjoy it.

-          Unlike processed snacks loaded with added sugars, dried fruits offer a naturally sweet taste derived from their concentrated sugars.

-          Dried fruits have a longer shelf life compared to fresh fruits, making them a pantry staple that you can enjoy year-round.

 

 The Dried Fruit Platter:

Dried figs

Dried apricots

Dried plums (prunes)

Dates

Walnuts (halved or whole)

Method:

1. Using a sharp knife, carefully make a small incision in each dried fig, creating a pocket for the walnut filling. Insert a walnut half or whole walnut into the cavity of each fig. 

2. Slice each date lengthwise and remove the pit. Replace the pit with a walnut half or whole walnut, pressing gently to secure the filling in place.  

3. Arrange and Serve: Once you've prepared your stuffed dried fruits, arrange them on a platter together with walnuts, dried apricots, and dried plums.  Serve your Dried Fruit Platter as a wholesome snack, appetizer, or elegant dessert option at your next gathering.  

Enjoy!

Pickled red onions

Have you ever tried pickling red onions at home? Well, I have, and it’s super easy! 😊 Pickled red onions add a burst of flavor to any dish, complementing everything from meats and fish to poultry and vegetarian options. My colleague taught me a very easy method: a simple 1-2-3 mixture of water, vinegar, and sugar, and you can whip up this versatile pickling solution in no time.

It’s tangy and sweet and gives any dish a pop of flavor and color.

 

Ingredients:

1 dl White vinegar (12%)

1.5 dl sugar

3 dl water

2 red onions

 

Method:

Peel and thinly slice one medium-sized red onion.

In a saucepan, combine water, vinegar, and sugar. Add any desired flavorings such as whole peppercorns, mustard seeds, or fresh herbs.

Bring the pickling solution to a boil, then reduce heat to low and simmer for a few minutes until the sugar dissolves completely.

Place the sliced red onion in a clean jar or container and pour the hot pickling solution over the onions, ensuring they are completely submerged. Let cool to room temperature, then seal the jar and refrigerate. The pickled red onions will be ready to use within a few hours but will develop better flavor if left to pickle overnight. Enjoy them as a tangy topping for sandwiches, salads, tacos, or burgers!

 Enjoy!

Fast food on your way home

I'm on my way home and thinking about what we should have for dinner. One of my favorite go-to fast dinners is pizza. I usually buy a margherita pizza base and customize it with whatever leftover veggies or toppings I have on hand. Typically, I use bell peppers, squash, corn, mozzarella cheese, chicken, or whatever leftovers I have from yesterday's dinner.

 I chop up all the veggies, sprinkle them over the pizza, add extra cheese, and bake it in the oven until golden brown. I usually serve it with a fresh green salad and ice-cold cola. Yum

Mahalabiya - Middle Eastern Milk Pudding

Mahalabi, muhallabi or mahalabiya, well-loved dessert known by many names (or a dear child with many names which is a Swedish idiom), is a creamy and light milk pudding that delights the palate. 

We recently had friends over during the winter break, and they treated us to this delicious dessert. It was the perfect ending to a day spent sledding (åka pulka or tobogganing, to be more precise) and indulging in hearty meals. My kids call it åka ulka-pulka :).

Mahalabi reminds me of pannacotta, however, this lovely pudding is usually flavored with rose water or orange blossom water, adding a touch of floral elegance to every spoonful. it is often garnished with nuts, pistachios, almonds or sprinkled with cinnamon. To make it extra fancy, you can garnish the pudding with edible rose petals.

Ingredients:

 4 cups whole milk

1/2 cup sugar

1/4 cup cornstarch

1 teaspoon rose water or orange blossom water (optional)

Ground pistachios or almonds for garnish

Ground cinnamon for garnish

Optional: to make it creamer, add ½ cup of heavy cream with the milk

Method:

1.  In a saucepan, combine the whole milk and sugar. Place it over medium heat and stir until the sugar dissolves completely.

2.         In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a smooth slurry.

3.       Once the milk begins to simmer, pour in the cornstarch slurry while continuously stirring to prevent lumps from forming.

4.        Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes.

5.        Flavoring (Optional): If using rose water, stir it into the thickened milk mixture. The rose water adds a delicate floral flavor to the pudding.

6.        Remove the saucepan from the heat and pour the pudding into individual serving bowls or a large serving dish.

7.      Allow the pudding to cool to room temperature before covering it with plastic wrap and transferring it to the refrigerator to chill for at least 2 hours, or until set.

Serve: Once chilled and set, remove the mahalabiya from the refrigerator. Garnish each serving with ground pistachios or almonds and a sprinkle of ground cinnamon for added flavor and visual appeal.

Enjoy: Serve the mahalabiya chilled as a delightful dessert or sweet treat, perfect for enjoying on its own or alongside your favorite Middle Eastern dishes.

This creamy and indulgent mahalabiya  will surely impress your family and friends with its rich flavor and silky texture.

 

 Enjoy!

Waffled Swedish Potato Pancakes - våfflad potatisbulle

Waffled potato pancake

Many nights have been spent by me scrolling through my phone in search of simple and delicious recipes. Most of the time, I browse Instagram, where I follow many talented individuals who come up with amazing recipes. That's how I came across Helan Shabani's version of a waffled potato pancake, våfflad potatisbulle. 

So, what is a Swedish potato pancake?

Potatisbullar, known as "Swedish Potato Pancakes" in English, are a traditional Swedish dish. These delicious small pancakes are typically made from boiled potatoes (and sometimes onions) mixed with egg and flour, then fried to golden perfection. They are crispy on the outside and soft on the inside, often served with lingonberry jam. 

A waffled potato pancake is simply made in the waffle iron. I usually buy my potato pancakes and place one or two in the waffle iron until they become hot and crispy. Then I add a dollop of sour cream, seaweed caviar (tångkaviar, vegan caviar made from seaweed), finely chopped onion, dill, and lemon juice.

When I lived in England, I bought hash browns from the freezer section. That was the closest I came to Swedish potato pancakes. But if you'd like to make your own potato pancakes at home, you can use the recipe below:

Swedish Potato Pancakes (Potatisbullar)

 Ingredients:
4 large potatoes

1 onion

1 egg

2 tablespoons all-purpose flour

Salt to taste

Butter or oil for frying

Lingonberry jam or sour cream for serving (optional)

 

Method:

Peel and boil the potatoes. Cut the boiled potatoes into smaller pieces and mash them. Small pieces should preferably remain. Finely chop the onion and mix it with the mashed potatoes in a large bowl.

Add the egg, flour and salt  to the potato and onion mixture. Mix well.

Heat a frying pan with butter or oil over medium heat.

Take a small amount of the potato mixture and shape it into a flat, round pancake with your hands. Place it in the frying pan and flatten it slightly with a spatula.

Fry the potato pancakes on each side until golden brown and crispy, about 4-5 minutes per side.

Serve the potato pancakes hot with lingonberry jam or sour cream. Or put them in the waffle iron!

 Enjoy!

Fresh Parsley salad - Allotment recipe

It is early spring, and I often daydream about my allotment and the abundance of  lovely greens it provided. Summers call for a refreshing change, and for me, that means turning to the vibrant world of salads. In the middle of the heat, there's a certain joy in indulging in a bowl with crisp greens, juicy tomatoes, and crunchy cucumbers. It's a welcomed break from heavier dishes.

As I assemble my salad, I'm not just tossing ingredients; I'm orchestrating a symphony of tastes and textures that awaken my senses. At least that was my thought when I made this salad last summer. But it is cherished, and I often make it, even during early spring 😊

Ingredients:

 1 bunch fresh parsley, finely chopped

1 bunch mint leaves, finely chopped

2 ripe tomatoes, diced

1 small red onion, thinly sliced

1 small cucumber, diced

2 cups iceberg lettuce, shredded

Lime juice

Crema di Balsamico, for drizzling

Salt and pepper, to taste

Method:

 1. Rinse the parsley, mint leaves, tomatoes, onion, cucumber, and iceberg lettuce under cold water. Pat them dry with a clean kitchen towel or paper towels. Finely chop the parsley and mint, dice the tomatoes and cucumber, thinly slice the onion, and shred the iceberg lettuce.

 2. In a large mixing bowl, combine the chopped parsley and mint, diced tomatoes, sliced onion, diced cucumber, and shredded iceberg lettuce. Toss gently to mix everything evenly.

 3. Season the salad with salt and pepper as well as lime juice according to your taste preferences. Toss again to distribute the seasoning evenly throughout the salad.

 4. Just before serving, drizzle the salad with Crema di Balsamico, adding a sweet and tangy flavor that complements the freshness of the vegetables. Start with a small amount and adjust to your liking.

 Serve: Transfer the parsley salad to a serving dish or individual plates.

 Enjoy: Serve this fresh and vibrant parsley salad as a side dish to accompany your favorite main course or enjoy it on its own as a light and healthy meal. 

Enjoy!

Hearty Vegetable Chili

This winter, we've experienced many chilly days with snowflakes swirling lazily outside. One day, my kids craved something warm and comforting, so I made them a hearty chili filled with tender veggies, beans, and a blend of savory spices. They liked it!

As we were sitting and eating, I thought to myself: with each spoonful, we're not just enjoying a meal; we're creating cherished memories together. That said, my kids did pick out some of the veggies and bickered about who would take the last cucumber on the side 😊

Ingredients:

4 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (any color), diced

1 zucchini, diced

Half aubergine, diced

1 can of  tomatoes

1 can kidney beans, drained and rinsed

1 cup frozen corn kernels

1 cup frozen peas

2 cups vegetable broth

3 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, lime wedges

 Rice, cooked according to package 

Method:

1.     1. Hat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté for 2-3 minutes until fragrant and softened.

 2. Add diced carrots, aubergine, bell pepper, and zucchini to the pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften and brown a bit.

3.       3. Stir in ground cumin, coriander, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.

 4. Add can of tomatoes, kidney beans and frozen corn kernels and peas to the pot. Stir in vegetable broth and tomato paste, mixing well to combine all ingredients.

5.      5. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 25-35 minutes, stirring occasionally, to allow the flavors to meld. Taste the chili and adjust the seasoning with more salt and pepper if needed, according to your preference.

 6. Serve the vegetable chili into plates and garnish with your favorite toppings such as chopped fresh cilantro, diced avocado, shredded cheese, sour cream, or a squeeze of lime juice as well as rice. 

Enjoy!

Crispy Baked Chicken Drums with Seasoned Potato Wedges

Busy schedules can often make it challenging to put together a home-cooked meal. With this easy recipe for crispy baked chicken drums and potato wedges, my family can enjoy a delicious and satisfying dinner without the fuss. With just a few simple ingredients and minimal prep time, we can have a wholesome meal on the table in no time.

This easy recipe for crispy baked chicken drums and potato wedges is sure to be a hit with your family and friends.

 

Ingredients:

For the Chicken:

6-8 chicken drumsticks

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Potato Wedges:

 4 medium-sized potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

Method:

 1. Preheat your oven to 220°.

 2. Pat dry the chicken drumsticks with paper towels to remove any excess moisture. Place them in a large bowl.

 3. Drizzle the olive oil over the chicken drumsticks. Sprinkle paprika, garlic powder, onion powder, salt, and pepper evenly over the chicken. Toss the chicken until evenly coated with the seasonings.

 4. Wash the potatoes and cut them into wedges. In a separate bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

 5. Place the seasoned chicken drumsticks on one side of a baking sheet lined with parchment paper or aluminum foil. Spread the seasoned potato wedges on the other side of the baking sheet in a single layer, ensuring they are not crowded.

 6. Place the baking sheet in the preheated oven and bake for about 35-40 minutes, or until the chicken is cooked through and the potato wedges are crispy and golden brown. Halfway through baking, flip the chicken drumsticks and toss the potato wedges for even cooking.

 7. Once cooked, remove the chicken and potato wedges from the oven. Let them cool for a few minutes before serving. Garnish with chopped fresh parsley or your favorite herbs if desired.

  

Enjoy: Serve your crispy baked chicken drumsticks with seasoned potato wedges alongside your favorite dipping sauce or a side of salad for a delicious and satisfying meal!

Enjoy!

After a long break!

After taking a break from my food blog, I'm excited to get back into it. I missed sharing my recipes and stories with you all! Even though life got busy, I never stopped loving food and cooking. Now, I'm ready to dive back in and share my culinary adventures with you once again. Let's enjoy delicious food together and make new memories along the way!

To celebrate the new blog post, I wanted to make something delicious!

Recipe: Classic Crème Brûlée

Ingredients:

• 1 quart (4 cups) heavy cream

• 1 vanilla bean, split and seeds scraped

• 8 large egg yolks

• 3/4 cup granulated sugar, plus extra for caramelizing

Instructions:

• Preheat oven to 325°F (160°C). Place six ramekins in a large baking dish.

• In a saucepan, combine the heavy cream, vanilla bean, and seeds. Heat over medium-low heat until it begins to simmer. Remove from heat and let it sit for 15 minutes to infuse the flavors.

• In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.

• Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling the eggs.

• Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla bean and any cooked egg bits.

• Divide the custard evenly among the ramekins. Pour hot water into the baking dish around the ramekins, creating a water bath (bain-marie) that reaches halfway up the sides of the ramekins.

• Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.

• Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours or overnight until thoroughly chilled.

• Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a golden-brown crust. Allow the caramelized sugar to harden for a minute before serving.

• Serve immediately and enjoy the rich, creamy indulgence of classic Crème Brûlée!

ENJOY!

Healthy ginger, carrot and apple shot - recipe

As summer fades away and the rainy season sets in, the threat of seasonal sniffles looms. Feeling the telltale tickle in my nose, I decided to take preventive action against the impending cold by whipping up some ginger shots. Today's mixture featured a blend of apples, carrots, sweetened with a touch of honey - a gentle introduction to the world of immune-boosting shots. 

Ingredients:

1 carrot

2 apples

1 tbsp honey

Pinch of turmeric powder 

1 inch piece of fresh ginger

Juice of 1 lemon

water

Method:  1. Peel the ginger, carrot and apples, then toss them into a food processor along with the rest of the ingredients. Blend until smooth, resembling a velvety puree. You may need to pause occasionally to scrape down the sides. Add water as needed to achieve your desired consistency. 

2. Once everything is well blended, strain the thick juice through a fine mesh sieve. Here's the vibrant juice I obtained after straining. Chill the juice in a fridge until ready to enjoy.

3. Take a refreshing sip of your homemade ginger shot, embracing its invigorating kick. I found myself feeling refreshed and revitalized after each sip. I'll definitely be whipping up more shots for both myself and hubby in the days to come.

Enjoy!

Purslane tzatziki yogurt dip - allotment recipe

Purslane - finally, I've discovered the name of this vibrant green herb that brings so much flovour to our beloved Kurdish perpina yogurt dip. In Swedish, it goes by the name "portlak", it took me quite some time to find the name. I searched under terms like edible succulent, due to its resemblance to succulents.  

But, the mystery is solved! This peppery delight is known as purslane. While it may be considered a weed in some regions, here in Sweden, we cultivate it in our allotments and gardens. It's become a stable in our summer recipes, perfect for serving chilled alongside bread for dipping. And to preserve its freshness, I often freeze a portion to enjoy during the winter months. 

Ingredients:

1 onion

2 small cucumbers

2 tbsp chopped mint

2  cups of chopped purslane

garlic powder

dill

parsley

salt

Method:

1. Begin by chopping the onion, cucumber, and purslane, then combine them in a mixing bowl.

2. Season the mixture with garlic poweder, dill, parsley, and salt, adjusting to taste as needed. 

3. Serve your purslane dip as a flavourful side dish or alongside toasted bread for a simple and satisfying snack.

Enjoy!

Salmon baked with creme fraiche - recipe

We often enjoy rice with some kind of stew or curry at home because it's the kids favorite dish. 

However,it is also important to incorporate fish into our diets. My favorite way of enjoying fish is by baking it in the oven and serve it with boiled potatoes, which is what this recipe will focus on. Baking salmon fish with a delightful creme fraiche sauce. 

Ingredients:
4 salmon fillet
1 container of creme fraiche
6-7 boiled potatoes
steamed vegetables
cherry tomatoes
herbes de Provence
paprika powder
salt and pepper

Method:

1. Place the salmon fillets in an ovenproof dish. Mix the creme fraiche with the herbs and spices, and pour the mixture over the fillets. Add halved cherry tomatoes on top. Bake in the oven at 200 degrees for about 30-40 minutes, or until the fish is cooked through and golden.

2. Serve the baked salmon with boiled potatoes and steamed vegetables such as broccoli, carrots, and cauliflower. Enjoy this flavorful and nutritious meal!

Enjoy!

My Guacamole Obsession - Recipe

During my last pregnancy, if there's one craving I couldn't resist, it's guacamole. I found myself indulging in it several evenings a week—it became my ultimate go-to snack, both for me and my hubby. 

Whip it up easily once the kids were asleep, and there's nothing quite like serving it chilled with crispy tortilla chips.

When it comes to recipes like guacamole, I always tend to put my own twist to it. Here's my take on this classic favorite. 

Ingredients:

2 ripe avocados

2 tomatoes

1 tbsp chopped parsley

1 tbsp Greek yogurt

1 tbsp coriander powder

1 tsp cumin

1 tsp paprika powder

1 tsp garlic powder

1 mild green chilli

lemon juice

salt and pepper

Method:

Chop up the tomatoes and parsley, then add them to a bowl. Scoop out the avocado and lightly mash it with a fork in the same bowl. Add lemon juice to prevent browning. Mix well and add the yogurt, along with seasoning to taste.

Chill the mixture in the fridge for 15 minutes, then serve it with tortilla chips.

Enjoy!

Sautéed chard and sugar beet leaves with eggs - allotment recipes

As I strive for a healthier lifestyle, I've been making conscious efforts to cut back on unhealthy eating habits and reduce my meat consumption. One way I'm achieving this is by incorporation more greens from our allotment into my meals. Today, I'm sharing a recipe that holds a special place in my heart - it's one my mum used to prepare for us during leisurely Saturday breakfasts at home. This dish is a staple of Kurdish breakfast cuisine and brings back fond memories of family gatherings around the table. 

 

This recipe is wonderfully straightforward, making it ideal for any time of the day. In fact, it served as my dinner tonight. I used chard and sugar beet leaves, along with onions harvested from my allotment. The flavour truly shines when you opt  for organically grown vegetables, elevating the taste to a whole new level. 

While chard and sugar beet leaves are my greens of choice for this recipe, spinach serves as a worthy substitute when these aren't readily available. 

Ingredients:

chard leaves and stalks

sugar beet leaves and stalks

1 onion

3-4 eggs

salt and pepper

paprika and curry powder

oil

 Method:
1. Begin by chopping the onion and the leaf stalks. In a frying pan, heat a few tablespoons of oil over medium heat and sauté the chopped onion and stalks until they are soft and golden. Add the chopped leaves to the pan and season generously with salt, pepper, paprika, and curry powder.

2. Once everything is well-cooked and seasoned, crack the eggs into the pan and mix them with the vegetables. Taste and adjust the seasoning if necessary.

3. When the eggs are fully cooked, serve the dish with flatbread for a hearty meal. Alternatively, enjoy it on its own. You'll find yourself making this dish time and time again—it's a delightful and unique twist on the classic omelette. The mild, almost sweet taste of the chard adds a lovely flavor dimension without any bitterness. 

Enjoy!

Green salad - allotment recipes

Today, I'm sharing a simple yet special recipe straight from my allotment. While this green salad may appear typical at first glance, it holds a special place in my heart. Using freshly picked vegetables and herbs from my own organic garden elevates the flavour to a whole new level, surpassing anything store-bought. 

For this salad, I incorporated the following allotment treasures:

mild green chillies

mint leaves

fresh thyme

parsley

cucumber

The only store-bought ingredients were olive oil, tomato, and iceberg lettuce. To add a tangy twist, I included  some Italian salad seasoning and a drizzle of pomegranate molasses. 

This salad was delightful on its own, but my hunger led me to create a side of my hubby's yummy humus. He simply jazz up all ingredients in a food processor: a can of chickpeas, 3 tbsp tahini, 1 tbsp Greek yogurt, paprika powder, garlic powder, salt, and olive oil. Served with flatbread. 

As I savored each bite, I couldn't help but appreciate the sweat, tears, and effort that went into fixing and growing my allotment, where I spend countless hours nurturing these greens to perfection. We enjoyed this vibrant spread with flatbread and olives, a testament to the love and dedication poured into our homegrown delights. 

Enjoy!