Category Archives: Salads

Broad Bean Salad, and Crab Dip in a Cobb Loaf

Broad Bean Salad

Broad Bean Salad

Last week, we had a busy time catching up with family and friends, entertaining grandsons and (shock, horror!!!) a couple of shifts of work for me.

My youngest son Daniel works at Cafe Aura in Traralgon so with one chef on holidays, and the boss off sick, they are very short staffed and got me in to do some prep work.

The first shift I worked was at really short notice-I had to take up a pair of black pants and get myself organised for a 9 am start after a 7.30 am wake up call from Daniel. I worked just over 5 hours and most of the shift was spent with my fingers either cramping up or threatening to. Not much fun.

Work

Work

The second shift I worked on Tuesday night was much, much better. I had lots of warning and did a nice mix of cooking on the grill and prep.

Saturday, Russ, grandson Rooke and I went to Melbourne for a family get together. Everyone took along either an appetiser, salad or dessert to share and meat for themselves to our Niece Yvonne and husband Stuart’s place. It was a fantastic afternoon catching up with everyone. Russ made us a crab dip using some of our picked frozen crab meat. It was really popular!

Family get together

Family get together

Sunday, we took our grandsons Kobie and Rooke to an open day at the Traralgon fire station. It was great-they got to use the hoses, sit in the fire truck, try on the breathing apparatus, we watched as they burned off a gas fire and saw the Skylift rise 42 metres in the sky. The boys got a free sausage, sticker, tattoos and cardboard cut out fire truck to

Fireman Kobie

Fireman Kobie

make.

This week’s been more of the same.

Wednesday I did kinder duty at Rooke’s kindergarten. I’ve done it once before and really enjoy it. I was in hospital as a new mum (of son Michael) with one of the kinder aides Di, so it’s been great to meet her again after maybe 24 years.

Zeus

Zeus

Thursday, we took Daniel’s beautiful big bull arab pup Zeus(he’s 10 months old) to the local car wash/dog wash for a bath. He was shampooed, rinsed, conditioned, flea rinsed and blow dried til he looked squeaky clean and smelled sweet.

Thursday night we went to a bbq with friends. I made a broad bean salad using our home cured bacon, and another crab dip.

Friday I worked 10 hours and today (Sat 22nd) I’m home now in the middle of my two shifts, so I’ll do another 10 or so hours.

Crab Dip in a Cobb Loaf

  • 1 cobb loaf (I really love Woolworths Onion and Parmesan one)
  • 1 cup crab meat (about)
  • 250 g block light Philly cheese
  • 1/2 cup light sour cream
  • 1/4 cup low fat whole egg mayo
  • juice of half a lemon
  • 1 tablespoon chopped fresh dill leaves
  • 3 spring onions, finely sliced
  • a slug of Tabasco sauce
  • 1 400 g can of artichokes, drained, then squeezed really dry, chopped
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste

    Crab Dip in a Cobb Loaf

    Crab Dip in a Cobb Loaf

Method

  1. Preheat the oven to 150 c
  2. Cut a lid from the cobb loaf, then carefully scoop or cut out most of the soft bread from the loaf and the lid.  Slice the scooped out bread into dipping sized pieces and put them and the loaf and lid on a baking tray and place in the oven for about 20 minutes.
  3. Meanwhile mix the remaining ingredients together and heat gently in a saucepan over a medium heat.
  4. Increase the heat of the oven to 180 c, then pour the mix into the cobb loaf shell and put back in the oven for about 15 minutes or until bubbling and browning on top.
  5. Serve with the dipping pieces, and the lid torn to bits.

Broad Bean Salad

  • 500 g packet frozen broad beans, cooked per packet instructions, cooled in cold water
  • 125g bacon, diced, cooked crispy, reserve rendered fat
  • 200 g feta cheese
  • 1/2 punnet cherry tomatoes, quartered
  • 3 spring onions, finely sliced
  • zest of a lemon
  • juice of half a lemon
  • oil, extra, as needed
  • 2 tablespoons chopped fresh mint leaves
  • salt and pepper to taste

    Broad Bean Salad

    Broad Bean Salad

Method

  1. Peel the cooled broad beans (gets rid of the tough khaki green outer skin to revel bright green inner flesh)
  2. Add the remaining ingredients, stirring gently to combine. I use the bacon fat, making it up to two tablespoons with extra oil.
  3. Chill to allow the flavours to meld.

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Pickled Fish, Potato and Beetroot Salad

Pickled Fish, Potato and Beetroot Salad

Pickled Fish, Potato and Beetroot Salad

It was a windy morning, so after a luxury breakfast of perfectly ripe Carnarvon avocado and tomatoes on toast, I suggested to Russ we head out for a drive. I wanted to take some photos so he packed a rod and a few prawns to fish for whiting off the beach. I hate fishing off the beach for some reason, much preferring to be out on the water in any sized boat. As it turned out, I had more success with my photos than Russ did with his fishing lol.

We got in late for lunch so I decided it was the right day to make a Pickled Fish, Potato and Beetroot salad I’ve been planning to do for a while. I saw a recipe recently for something similar using rollmops and thought it’d be work with our home done stuff. The recipe I saw used green apple and dill leaves-I had neither so used an original dill pickle instead-giving me a bit of crunch and a subtle dill flavour. We pickle our own fish, so I have no idea what the weight of the fish I used was. I used a 340g salsa jar of it for the two of us. With us being late home, I used tinned potatoes-normally I would cook my own, but the tinned were fine.

After lunch we went fishing out the front amongst the moored fishing boats. Yesterday we caught at least 40 undersized pink snapper (about 6 were getting close) there, today I didn’t lose a bait!

Pickled Fish, Potato and Beetroot Salad

  • 1/4 cup sour cream
  • 1/4 cup yoghurt
  • 1 tablespoon prepared horseradish
  • 2 teaspoons lemon juice
  • salt and pepper
  • 1 tablespoon fish pickling juice
  • 2 potatoes, diced, cooked, cooled (or cheat and use canned baby potatoes)
  • Pickled fish, enough for two, cut into bite sized pieces (that’s how we pickle ours)
  • 1 400g can baby beets, rinsed, quartered
  • 1 small red onion, sliced fine, or use some of the onion you pickled the fish with
  • 1 dill pickle (not a gherkin) diced fairly small
  • 2 tablespoons chopped parsley or dill leaves
Pickled Fish, Potato and Beetroot Salad

Pickled Fish, Potato and Beetroot Salad

Method

  1. Combine the sour cream, yoghurt, horseradish, lemon juice, salt and pepper and enough pickling juice to thin the dressing a little.
  2. Mix the remaining ingredients gently together in a bowl, fold through the dressing and serve.

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Denham, Shark Bay, Monkey Mia

Sunset from our van

Sunset from our van

Yesterday, we arrived in Denham for a 5 week stay. Maybe more of you know it as Shark Bay, or know of its near neighbour Monkey Mia-famous for dolphin feeding.

When we first started travelling, we managed to get here about 6 winters in a row, but haven’t visited in three years now, so it feels good to be back. I have to stop myself feeling sad though about all the people we met in the early years who aren’t here now through death, illness or old age.

The boat and trailer are organised and ready to go, it’s a pity the weather hasn’t cooperated. It was just too windy to take the tinny out. At times like this, we can usually go over to Monkey Mia and crab and fish but the direction of the wind even put paid to that. We used the spare time to catch up on a couple of weeks worth of laundry and make Chilli Jam from the lovely chillies we bought at a farm gate in Carnarvon on Friday. We also bought tomatoes so it’ll be chutney next!

5 Cup Chilli Jam

5 Cup Chilli Jam

After accepting it was too cold and windy to fish, we took a drive out to Monkey Mia to see it’s still there and check out the boat ramp. Our friend Beaty here in the park told us her neighbour caught 34 crabs there this morning so of course WE are off to try and do the same tomorrow!

Shark Bay on the way home from Monkey Mia

Shark Bay on the way home from Monkey Mia

While we were organising dinner, I looked out the window to see the most amazing sunset we’ve ever seen here. I raced out with the camera and found everyone out of every caravan, 5th wheeler tent and motor home out taking photos as well. Then Russ took the camera up to the dunes for a few more photos. We reckon it almost rivaled the sunset at Mt Augusta the other night! Once again, that amazing colour is EXACTLY how it was-not post editing!

Our salad at dinner tonight was made using more of the lovely stuff we bought in Carnarvon-pumpkin, and the best rocket you’ll ever buy-from Morels in town. I know the sauce is the similar to last nights that we had over the eggplant dish, but it works so well with this salad I had to do it. I would add fetta or bocconchini to the salad if I had them but I didn’t! You could use spinach instead of rocket, but I like rocket the best.

Pumpkin and Rocket Salad

  • 1/2 cup natural yoghurt
  • 1 teaspoon dried mint (all I have on hand or I’d use fresh)
  • 1 teaspoons runny honey
  • 2 cups diced Pumpkin
  • 1 red onion, cut into chunky wedges, then separated
  • 1 teaspoons cumin powder
  • 1/2 teaspoon paprika
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1 small can baby beets, washed, drained and halved or quartered (rinsing them stops them bleeding through the salad)
Pumpkin and Rocket Salad

Pumpkin and Rocket Salad

Method

  1. Mix the yoghurt, honey and mint together. Pop in the fridge.
  2. Preheat your oven to 190c
  3. Toss the pumpkin, onion, cumin, paprika and pine nuts in the olive oil, season with salt and pepper.
  4. Spread on a baking tray and bake for about 20 minutes or until the pumpkin is tender (but not mushy)
  5. Arrange the rocket on a platter, add the roasted veg, scatter the baby beets then drizzle over the yoghurt mix and serve.

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More in love than ever

Lemon and Cumin Fish Out of the Oven

Lemon and Cumin Fish Out of the Oven

I’m pretty sure it’s 8 winters out of 9 we’ve made it to Coral Bay, but as I don’t count stuff like, I can’t tell you exactly. Just like I can’t say for sure how many times I’ve been to Bali or across the Nullarbor. It just doesn’t matter to me/us.

So, I think it’s 8 and have to say, I’m more in love than ever with the place. We’ve been here a week already, have had almost perfect weather and caught just enough fish and squid to feed ourselves and keep it interesting.

This is the earliest we have ever arrived here and while we’ve found the park almost empty, more big boats are going out each day than we’ve ever seen before. We wonder if the more serious fishing people come and go before the huge influx of “grey nomads” from “down south” arrives in June for the winter. Whatever the reason, it’s lovely for a change.

Down on the Finger Jetty

Down on the Finger Jetty

As we’ve fished, we’ve also seen more (and bigger ) sharks than we’ve seen other years. So far, it’s stopped me swimming and snorkelling but that might change in the coming weeks. I have a new camera and that’s kept me entertained as I try to make sense of the instruction book and it.

Lebanese Eggplant Salad

Lebanese Eggplant Salad

We’ve eaten well and are almost finished our fresh veg from Carnarvon-just a few tomatoes, a zucchini and some herbs left. They are bought so fresh, they last really well.

Last night I used my remaining eggplant,capsicum, tomatoes and parsley in a Lebanese Eggplant Salad. We had it with Cumin and Lemon Fish which was sensational and I’m posting the recipe here. Our fish was too large for our oven so Russ took off the head and tail which spoilt it a bit for presentation, but didn’t affect the taste!

Cumin and Lemon Fish

  • 1 whole fish, scaled and gutted (about 2kgs) Snapper type fish is good
  • 1 lemon, thinly sliced
  • 3 teaspoons cumin
  • 4 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon chopped parsley
  • 2 cloves garlic, minced
  • 5 tablespoons olive oil
Lemon and Cumin Fish Out of the Oven

Lemon and Cumin Fish Out of the Oven

Method

  1. Preheat oven to 200c.
  2. Mix together all ingredients from cumin through to oil. Set aside.
  3. Slash fish a few times on each side.
  4. Lay out a large sheet of foil (you may need to join two like I did, then place a sheet of baking paper on this.
  5. Lay down half the lemon slices.
  6. Smear the fish on both sides and in the cavity with the spice mix, then lay on the lemon slices on the foil. Top with remaining slices. Seal the parcel, tenting it a bit at the top.
  7. Cook in the oven for 30 minutes or until 60c internally (just shove a thermometer through the foil, into the thickest part).
  8. Rest for 10 minutes in the foil parcel, then slide onto a large serving dish and spoon some of the juices over. I served the rest at the table in a small jug. I wish we had had crusty bread to mop some of the juices up too.

This fish was enough for us for our dinner last night and again today we had it cold with the leftover salad for lunch.

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Deja Vu

Gums at Chinaman's Pool

Gums at Chinaman’s Pool

On April 20th 2013, we left home intending to be back by November 2013 (for my son Mick’s 30th birthday). We flew home and then came back to Perth as by then, we’d let our house to our good friends and former neighbours Ben and Tomoko. They are living in our house until their new one is built, so we have agreed to keep travelling until it is. It doesn’t look like that’ll be any time soon, so for now, we are up north of Perth for 11 weeks, and after that, we fly to the UK for 10 weeks. In October 2014, we’ll finally head to Victoria, basing ourselves at son Daniels’ place and continue to travel.

Today, and for the next 4 weeks, we are in Coral Bay. It’s a bit of Deja Vu isn’t it?! It certainly is for us as we’ve been this way so often now.

We left Perth on Wednesday morning after saying goodbye to Leah and Cosmo and our home base for the past 8 months, and to Deb and Harry (who will more than likely have forgotten us when we see him again in 11 weeks). Todd and Blair were at work so we’d said our goodbyes to them!

Wednesday night was spent in Port Dennison at the Big 4 caravan Park we’ve often stayed at, then Thursday, we had a big drive (for us) to Carnarvon where we spent two nights.

We’d given ourselves a full day in Carnarvon so we could pull everything out of the cupboards, drawers and from under bed and seats so we could take stock of it all, then shop. I told Russ I was going to be much more sensible this time around at the plantations as I always come away with WAY too much fresh produce then have to work hard to use it all while it is still fresh. It’s actually quite stressful.

Capsicums, Bananas and a Few Mangoes

Capsicums, Bananas and a Few Mangoes

Anyway, it was a good plan but it didn’t happen! The minute we saw all those wonderful fresh goodies, we went nuts. Big fat glossy eggplants (yes please), crisp zuccs (of course) capsicums (they were growing in the paddock beside the shop), the first of the tomatoes (4 bags if I can’t have a box), bananas, limes, green papaya, snake beans, herbs, a whole pumpkin, corn, cucumbers, sweet potatoes, rocket……… and once again, the problem of using them all at their best.

Green Papaya Salad and Garlic Prawns

Green Papaya Salad and Garlic Prawns

The day we bought all the fresh veg, Russ cooked us a leg of lamb and roast veg, Last night, I made us a fantastic (even the cook says so) green papaya salad topped with garlic prawns, tonight I’m making my most favourite Carnarvon dish-ratatouille to have along side a pot roast of beef that’s simmering gently on the stove outside. That’s about 1/4 of the fruit and veg gone!

In Carnarvon, we also found time to finally go visit the Space Museum (home to the big satellite dish that dominates the landscape) and Chinaman’s Pool on the Gascoyne river. I’s a really pretty spot and it’s the first time I’ve seen water flowing on the surface of the river (it flows under the sand for most of the year). The Space Museum was an odd collection of objects and photos and an awful lot of written information. I came away know Buzz Aldren visited Carnarvon and the dish, and that the Carnarvon site monitored the health of astronauts during the Apollo missions.

The Dish

The Dish

It’s nice to see that repairs to the huge floods in 2010 are almost complete-Service (gas) stations) have been built, roads repaired, plantation fencing and topsoil replaced and levee banks and channels made to stop future flooding (they hope).

Yesterday we drove the last 240ks to Coral Bay. As I was driving here, I hit a wedge tail eagle. I slowed right down when I first saw him feasting on a dead roo, and started blasting on my horn. The greedy bugger just stayed on his meal until I was about 50 metres away. By then I was doing about 20kph and he flew off to my left. THEN he veered back to my right and slammed into my side of the windscreen. I’m so glad our chipped windscreen didn’t break. He flew off a bit wonkily, so I drove off a bit wonkily, both of us a bit stunned and relieved it was over I reckon

Most of you that have followed this and my other blog know that Coral Bay is one of my favourite places in Australia. The caravan park is huge, it’s often crowded, we bathe in salty bore water and have to carry in drinking water, but the bakery is great, so’s happy hour at the pub (the view from the pub is pretty nice too), the winter weather is fantastic, and when we get out on the water fishing all the bad things are forgotten and forgiven.

We had intended to stay here for 3 weeks but arrived, walked into the office, looked at each other and asked to extend a week more. So now we have 4 glorious weeks here to fish, snorkel and swim.

A Happy Man Making Up His Boat Trailer

A Happy Man Making Up His Boat Trailer

Today we went fishing for the first time in 5 months, and I’m pleased to report (gloat) I caught the first fish-a pretty small flounder which is a first in itself-we’ve never caught one here. We caught heaps of just undersized spangled emperor, a few Charlie Court cod and four really good sized golden trevally which are just the thing for smoking and pickling. I have already pickled my share, just waiting for Russ to smoke his. We had a pretty big shark (not one I’d like to meet snorkelling) circle the boat today, saw a couple of dolphins and caught a huge variety of other fish. It was so good to be back doing what we both enjoy so much.

The weather for the next week looks like more of the same as we had today (around 28c with very little wind) so I imagine it will be a week of fishing and finding ways to use all our fresh veg for us.

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Kyilla Community Farmers’ Market

What sort of tomatoes would you like?

What sort of tomatoes would you like?

There mightn’t be many farmers throughout the Kyilla Community here in the centre of Perth, but my, they know how to put on a market. Russ and I are just back from there laden with treasures and full of plans as to what we should buy next time.

With Blair and Leah away, their mail has been piling up on the office desk. Last Sunday Russ asked me why I hadn’t shown him the flyer for the market. Truth was, I hadn’t even looked at it. I was heartbroken (I do love a market) until I saw it’s on EVERY Saturday and is just a couple of ks from here. So we hunted up our loose change and smaller notes, cooler bag and carry bags, and headed off.

Enjoying the market on a lovely Saturday morning

Enjoying the market on a lovely Saturday morning

After some fairly ordinary and small (Pine Creek Northern Territory with it’s 3 stalls being the smallest) farmers’ markets, we’ve learned not to expect to much, but this one was excellent. Organic grain artisan bread (we bought the pumpkin loaf), hand made pastas, gnocchi and Italian goodies (we bought the porcini and parmesan risotto balls and pumpkin and feta diamond risotto bites), lovely fresh vegies, organic meat (including duck and rabbit), home made small-goods, cheese, olive oil, seafood and a variety of interesting takeaway stalls. It’s the sort of place where you could go for coffee (single source of course), breakfast, then shop for the entire week-including some really interesting, well priced pre-prepared meals (just perfect for new mums we thought). I really wanted to try the Turkish food on offer but we’d just had breakfast at home, so I couldn’t justify it. The American bakery with it’s pies and sweet treats and various bagels-filled or unfilled looked good too.

Organic grain artisan breads

Organic grain artisan breads

Russ and I have had a couple of lovely days spent with Deb and Harry (does anyone else think of Blondie when they hear those two names?). Harry sucks like a Dyson vacuum cleaner and has given Deb’s breasts a bit of a seeing to. With Todd at work, I’ve had the pleasure of accompanying her and Harry to a number of appointments so I could hold, cuddle and comfort him whilst she was being seen to. When it was his turn I handed him over, then he got handed back to me. I’ve even been shown by the Lactation Consultant how to massage Debs’ breasts as she feeds Harry (to soften the tissue) if Todd’s not home to do it. Lucky Harry is such a gorgeous baby!

Russ has gardened while Deb and I did all that. He’s weeded, sprayed weed killer, and planted vegie seedlings. The garden is starting to look really good. I did a bit of weeding the other day, and whipper snipped yesterday. A mow and it’ll look a million dollars. Todd and Deb have heaps of tomatoes just about to start ripening and Todd has plans for me to make tomato sauce (ketchup) for him when they do.

Last night we had planned to park our car at the Glendalough Railway Station and take the train into the city for the Hawkers Food Market at Forrest Chase, but by about 4 pm, we were both too exhausted to think about showering, catching trains and maybe queuing for food then standing to eat. A roast of pork seemed much simpler and more relaxing in the end. And that market is also on every week of the summer. Once again, it looks excellent.

Tonight we have Harry bringing his parents along for a BBQ. The risotto balls and diamonds will become entree, and all the lovely veg we bought will be turned into a couple of salads.

Spanish Style Zucchini Salad

  • 3 tablespoons olive oil
  • 2 medium zucchini, diced
  • 1 small red onion, diced
  • 1/4 cup pine nuts
  • 4 anchovies
  • 1 large garlic clove, sliced fine
  • 1 tablespoon cumin powder
  • 1/2 teaspoon cinnamon
  • juice one small lemon
  • 1/2 cup sultanas
  • 2 tablespoons chopped mint leaves
  • salt and pepper

DSCN9961

Method

  1. Heat the oil over a medium heat. Add the zucchini, onion, pine nuts, anchovies, garlic and spicesand cook until the zucchini is softened and the pine nuts a little browned-About 6 minutes.
  2. Remove from the heat and add the remaining ingredients. Stir and tip into a serving bowl. Serve at room temperature.

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Fishing today was fun until we lost a rod, reel, and rod holder!

Leggy Peggy's Chermoula on Spangled Emperor

Leggy Peggy’s Chermoula on Spangled Emperor

Nothing like the loss of some gear to put a bit of a dampener on things. We were up near the north passage for the first time and fishing quite happily when we decided to have our lunch. Russ popped a fairly good rod and reel into the rod holder and started to unwrap his sandwiches. Something took the bait, steel trace and hook, rod and reel and finally ripped the rod holder from the side of the boat. It was over the edge and gone in a millisecond! Russ nearly tipped US into the drink making a lunge for it all but to no avail. It’s not the loss that’s as annoying as the replacing of it. We’ll have to buy one in Exmouth and it’ll be more than we want to pay there.

We didn’t go out for long but managed to come home with 8 fish including one huge spangled emperor, two trevally and 5 Charlie Court Cod.

The spangled emperor  (or some of him) will be cooked tonight using my good friend Leggy Peggy’s Chermoula recipe. You can find it posted on food.com

Peggy Leggy’s Note:
Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee’s Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Chermoula

  • 1 bunch fresh coriander or 1 bunch flat leaf parsley
  • 3 garlic cloves, peeled and bruised
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon paprika, ground
  • 1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
  • 1/2 teaspoon sea salt
  • 1 lemon, juice of
  • 1/4 cup olive oil
Leggy Peggy's Chermoula on Spangled Emperor

Leggy Peggy’s Chermoula on Spangled Emperor

Method

  1. Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste.

Note: I use all the coriander stems.

Chermoula will keep several days in the fridge.

We also had another food.com recipe posted by NurseJaney. Couscous with Garbanzo Beans (chickpeas) and Golden Raisins (Sultanas).

NurseJaney is from the US hence the different measurements and names of ingredients. I’m making this recipe for a swap game I participate in most months. In return, NurseJaney and two other team mates will make a recipe I have posted there.

Couscous with Garbanzo Beans (chickpeas) and Golden Raisins (Sultanas).

  • 2 cups water
  • 1 lemon
  • 2 tablespoons garlic oil
  • 1/2 teaspoon ground cinnamon
  • 1 cup couscous
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/2 cup golden raisin
  • salt and pepper
Couscous with Garbanzos and Golden Raisins

Couscous with Garbanzos and Golden Raisins

Method

  1. Finely grate peel from lemon to equal 1 1/2 tsp., set aside. Squeeze 2 Tbsp. juice from lemon.
  2. Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan. Bring to boil, simmer 1 minute. Remove from heat. Stir in couscous.
  3. Cover and let stand about 5 minutes, until water almost absorbed.
  4. Mix in garbanzo beans, golden raisins, and reserved lemon peel. Cover and let stand 5 minutes longer.
  5. Fluff couscous with fork. Season to taste with salt and pepper. Transfer to bowl and serve.

And lastly we had an eggplant salad. The eggplant, tomatoes, capsicum and spring onion all came from those stalls at the farm gates last Wednesday. The salad can also be found on food.com and was posted by Middle Eastern by Mag.

Lebanese Eggplant Salad – (Salatit El Batinjan)

  • 1 medium eggplant
  • 1 cup diced fresh tomato
  • 1 cup diced bell pepper
  • 1/2 cup chopped scallion (or any kind of onions)
  • 1 garlic clove, mince
  • 1/2 cup chopped fresh parsley
  • 1 lemon, juice of
  • 5 tablespoons olive oil
  • salt, pepper to taste
Lebanese Eggplant Salad

Lebanese Eggplant Salad

Method

  1. Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You’ll notice when it’s done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
  2. Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, add any juices. Then add the rest of the ingredients and mix the salad and serve.

This is good with pita bread on the side