Category Archives: Vegetarian

Edamame and Mint Dip

Edamame and Mint Dip

Edamame and Mint Dip

I bought an edamame and mint dip in an English supermarket to take with us on our cruise on the Norfolk Broads. I enjoyed it so much, I kept the packaging so I could attempt to recreate it at home. I bought pre-cooked, frozen edamame pods at an Asian grocer in Perth and the rest of the ingredients are stuff we always have on hand.

The wind here in Streaky Bay today would blow a dog off its chain, so with no fishing for us, I thought I’d give the dip a go. I reckon my version is waaaay better than the commercial one we bought, so I’m blogging the recipe so I don’t forget about it.

Apart from being a relatively healthy and very tasty dip, I reckon it would be great on boiled spuds or as a different dressing over a potato salad. We’re having it tonight over the boiled spuds with fish and a salad.

Edamame and Mint Dip

    • 450g packet frozen, cooked edamame pods, defrosted, shelled
    • 1 cup frozen green peas, defrosted
    • 1 420 g can cannellini beans, drained
    • 1/4 cup low fat Greek Yoghurt
    • 1/4 cup sour cream
    • 1/4 cup light cream cheese
    • Good pinch of salt
    • Good grinding of black pepper
    • 1 teaspoon crushed garlic
    • 2 teaspoons lemon juice
    • 2 teaspoons lime juice
    • 1/2 teaspoon dried mint (I would use fresh but dried is what I had. You can use more if you really like mint)

Method

  1. Place all the ingredients in a large bowl, crush with a potato masher
  2. Process with a stick blender until smooth, but still with a bit of texture
  3. Drizzle with a little olive oil (mine was garlic and chilli) and sprinkle with a little mint.
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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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Wet and Windy in Walpole

Banksia

Banksia

Russ and I took a quick drive up to the Knoll near us here in the caravan park last night to see if we could spot our missing crab nets from the shore. I always have my camera with me so what would have been a 10 minute trip turned into 45 minutes, taking photos of trees and rocks up there.

Samphire or sea asparagus on the knoll

Samphire or sea asparagus on the knoll

I actually love hunting out the tiny plants that are often so easy to miss, but my camera is difficult to focus at times so apologies for some not so good photos. Back at home (well the van) I love to get out our flower books and identify them if I can. I think we figured out all but two-one “blue wild flower” and one “yellow Wild flower”. I’m

Rock Triggerplant

Rock Triggerplant

the same with fish-and it pays to know your fish when the Fisheries are around.

Still no sign of the nets, but we replaced them last night for $20 all up for the two including bait holders. My life alone is worth more than that, so if you add in Russ’s life too, it’s a small loss!

Last night, Russ cooked a lovely dinner of crumbed flathead, tarwhine and tommy ruff we’d caught in the morning, along with homemade wedges. I made us salad of tomatoes avocados and capsicum bought at a farm-gate, feta cheese and strawberry vinaigrette bought from Albany market

It was raining, windy and cold here today, so after a long, leisurely sleep in, Russ is doing some laundry (it’ll go in the drier for once) and I decided to turn half the pumpkin (which was 3kg or 6.6lb) we bought into soup. I’m making a Moroccan “style” soup so if it isn’t authentic, no one can give me grief over it lol. I bought some new Ras el Hanout (a sweetish Moroccan spice mix) and Harissa (a hot paste) when we were in Melbourne, so today seemed like a good day to get using them.

After lunch, the rain eased, so we took a drive out in the Mt Franklin National Park, down Centre Rd, Deep Rd, Ordinance Road and onto the Fernhook Falls and Rowells Pool on Beardmore Rd. We were out in the park for 4 hours and saw 3 other cars-it was a fantastic afternoon. I took 200 photos but will just post a few of them to the slide show along with some from last night The the Knoll

Moroccan Style Pumpkin and Chickpea Soup

  • 2 tablespoons olive oil
  • 2 onions, peel and chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon harissa paste (or to taste)
  • 2 teaspoons Ras el Hanout
  • 1 teaspoon cumin powder
  • 1.5kg pumpkin, peeled chopped
  • 1 litre chicken stock
  • 2x400g cans chickpeas, drained
  • 1/2 cup yoghurt
  • 1 tablespoon mint
  • 2 teaspoons honey
Moroccan Style Pumpkin and Chickpea Soup

Moroccan Style Pumpkin and Chickpea Soup

Method

  1. Heat the oil and cook the onion until tender, add the garlic and cook a minute more, add the Ras el Hanout, Harissa and cumin and cook a further minute.
  2. Add the pumpkin and stock and bring to the boil. Cook until the pumpkin is tender.
  3. Blend with food processor or stick blender. Return to the saucepan. Add the chickpeas and heat through.
  4. Meanwhile, mix together the yoghurt, honey and mint.
  5. Serve in bowls with yoghurt mix spooned over.

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Lemdarin Marmalade

Lemdarin?

Lemdarin?

I think I mentioned that Pam sent me home from the farm at New Norcia with a large bag of citrus fruit. I think I also said it was the love child of a lemon and a mandarin with qualities of both-sour and yellow like a lemon, loose skinned and segmented like a mandarin.

I planned to make marmalade but with Deb going into labour and the subsequent birth of Harry on Saturday the fruit got set aside in the bench until today. I lost a few fruit but ended up with 1.5kg to use.

Baby Harry is going home today, and we have left the new family alone to get used to that idea, so it seemed a good day to do a bit of cooking. I made some more pickled fish, then set about making my marmalade to a lemon recipe.

Lemon Marmalade

  • 1.5 kg lemons, scrubbed, sliced as thin as possible *see note at bottom
  • 4.5 litre water
  • 4.5 kg sugar
Lemdarin Marmalade!

Lemdarin Marmalade!

Method

  1. Place the sliced lemons in a large pan with the water, bring to the boil and cook for 20 minutes or until the peel is really tender.
  2. Add the sugar and bring to the boil, stirring constantly until the sugar is dissolved.
  3. Boil hard for 25 minutes, then turn off the heat and rest for 10 minutes before ladling into hot jars. Seal at once.

*Note: you can remove the pips and discard, or remove and place in a muslin bag and add to the marmalade, or (as I did) leave them in and remove with a slotted spoon when they rise to the top.

I’ve ended up with around 18 jars (of various sizes but mostly quite large) of marmalade, so expect a jar of marmalade from me if I see you!

Cooking in/from a caravan

The end result

The end result

8 years ago when we decided we might buy a van, we  thought we’d get a second hand one. We were instantly put off by those that previous owners had cooked or smoked in-those smells seemed to linger on. Eventually, we bought a new van and decided from day one not to cook inside-after all that’s where we sleep, and who cooks in their bedroom?

Mostly we’ve upheld that ideal, only coming inside to cook if it’s cold and dark, or raining and miserable, or the insects beat us. We do cook stuff like rice, pasta, and potatoes inside quite often though.

On our first trip with our first van (or “shake-down” in caravanner-speak), to Gol Gol near Mildura, I remember meeting and chatting to a woman at the camp kitchen as she made dinner. She was cooking lamb chops, eggs and tomatoes in a frying pan and asked what we were having for dinner. When I replied “risotto” she said “oh you’ll learn to cook more simply soon”. Funny, but we were having risotto because I thought, and still think it IS simple. Cut, slice and dice a few things, fry, boil and stir a few more, slap in some butter and (freshly) grated Parmesan and dinner’s done. And all that can be done whilst you enjoy a glass or two of the wine that’s gone into the making of it.

Lastly after travelling a while, some friend or other suggested we probably ate lots of BBQs. Now I love a BBQ but I think it’s something to be shared. Russ likes to cook up a couple of nice big pieces of meat (we tend to cook roasts instead of sausages and chops) and we make a few salads etc-hardly the thing for a couple in a caravan. No, we don’t eat lots of BBQs and in fact I think you could count the number we’ve had in 7 years on the fingers of your two hands.

So what do we eat?  We eat exactly the same sort of meals as we do at home. Russ and I both like to cook which is lucky, because we both suffer from the “we could have done better at home, in half the time, for quarter the cost” syndrome. We have plenty of time, so why not eat good food cooked using good local ingredients?!

The caravan has  a 4 burner cooktop (3 gas and 1 electric hotplate), microwave, domestic freezer built in and the second largest van fridge available. Outside we have a two element electric hotplate, pizza oven and AC/DC fridge. The van has it’s own crockery, cutlery, pots, pans, knives and gadgets, electric jug, sandwich maker and an iron.

When we pack up to travel, we empty the pantry of all dry and canned goods, sauces and condiments, herbs and spices. Everything from the fridge and freezer goes too and we can  store it all in the van. Everything has a home. Sometimes though, when we visit more remote areas, we shop for a month. That’s when under the bed, seats and wheel arches become extra storage for stuff like potatoes, whole pumpkins, long life milk, boxes of cereal, and casks and cartons of wine and beer.

So with all that cooking gear on hand, we eat stews and casseroles, I make stocks and soups, roasts and meatloaf, bread and pizza (the yeast is in the fridge).  I love to make chutney and relish and continue to do that as we travel as I find it’s a really relaxing hobby and we get such good produce to do it with. We obviously eat a lot of seafood when we’re catching it. We eat a lot of Asian style salads and stir fries, and curries are a favourite too.

Our freezer leaves home full of chicken, pork and red meat, and as that gets used, we replace it with fish. Russ skins, fillets, pin bones and vacuum seals the fish and right now we reckon we have around 20kgs frozen.  The freezer holds around 30kgs. Although the freezer only runs on AC, we’ve had it turned off in 40c heat for 24 hours and opened it to find everything perfectly frozen still. When we free camp, we run the generator mostly for it.

When we traded in the last caravan for this one, Keith of Coronet Caravans, where we bought them both, commented how well we’d kept it. I reckon that’s because we cook outside.

Last night, I made Easy Chicken Parmas, but I made my own tomato sauce, once again using those lovely tomatoes we bought two weeks ago in Carnarvon. I asked for plenty of green ones in the bottom of the box and they are just reaching perfection. No need for any sugar when they are this ripe.

Fresh Tomato Sauce

  • 6 large tomatoes, skins removed (you cut a cross in the bottom of the tomato, pour boiling water over it, count to thirty, then pour off the water. Skin when cool enough to handle.)
  • 1 onion, finely diced
  • 2 cloves garlic crushed
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/2 cup red wine
  • 1 teaspoon salt
  • plenty of freshly ground black pepper

Method

  1. Dice the skinned tomatoes.
  2. Heat the oil in a pan and gently cook the onion and garlic until softened but not browned.
  3. Add the rest of the ingredients and cook until the mixture is well thickened and sauce-like (chunky sauce-like!).

I used my fresh tomato sauce to make Easy and Fast Chicken Parm by Chef 1MOM~Connie. It’s another recipe from food.com for another swap I’m participating in. I’ve taken the liberty of “Australianising” Connie’s recipe and explain how I made it for the two of us. Check out the original recipe though-it’s a great one for a quick tasty meal. I think our chickens may actually have been emus-the breasts were huge as was this meal, but oh my, it was so good.

Easy and Fast Chicken Parma

  • 4 cups chunky Ragu tomato sauce (or your preference- I used my own  but any kind you like is good)
  • 2 chicken breasts
  • 1 large tomato chopped (1/8 ths)
  • 90g shredded  cheese (I used a mix of mozzarella, cheddar and parmesan)
  • 1 small onion chopped
  • 1 smashed garlic clove
  • 1 teaspoon dried basil
  • cooking spray
  • Cooked spaghetti to serve
Chicken Parma with Home Made Tomato Sauce

Chicken Parma with Home Made Tomato Sauce

Method

  1. Spray casserole dish with oil.
  2. Place chopped onions on casserole base, sprinkle over smashed garlic. Next top with chicken breasts.
  3. Top those with the fresh tomatoes slices.
  4. Use 1/2 the sauce to cover chicken breast.
  5. Bake in oven 25-30 minutes at 190c degrees
  6. 5 minutes before chicken is finished sprinkle the cheese on top so that it can melt into the chicken parma.
  7. In the meantime boil water and cook noodles.
  8. Simmer remaining sauce and toss through the cooked noodles.
  9. Serve the chicken parma on top of the spaghetti.

Today I’m making bread rolls. Russ likes to use leftover bread, baguettes and rolls to make little dried toasts for cheese, dips and to eat our pickled fish on. The bread at the bakery here is just not “gutsy” enough in his opinion, so I’m making my own whilst he fishes for our dinner tonight.

Easy Bread Dough

  • 1 cup warm water (blood temp)
  • 2 teaspoons sugar
  • 2 teaspoons dry active yeast
  • 2 tablespoons olive oil
  • 3 cups plain flour
  • 1 teaspoon salt

Method

  1. Dissolve the sugar in the warm water, then sprinkle over the yeast. Allow to sit for around 10 minutes in a warmish spot until the yeast activates (it looks frothy). Mix in the oil.
  2. Pour this liquid over the combined flour and salt and work it with a knife (imagine it’s a dough hook!)
  3. Depending on the flour and the day, you may need to add in a little more water. I added two tablespoons for a perfect dough
  4. Lightly flour your work top and tip the dough out.
  5. Knead by hand for 10 minutes (it’s fun and good for you)
  6. Place the dough in an oiled bowl and set aside in a warmish, draft free spot until it has doubled in size. Once again, how long this takes depends on the day.
  7. Heat your oven to 200c.
  8. When it’s risen, knock it back then form into one loaf or two baguettes or 6 roll. Whatever, it’s up to you. Allow it to rise again, then slash with a sharp knife or razor.
  9. I like to spray water on it here to give a crusty finish. You can glaze with egg or sprinkle over poppy or sesame seeds-that’s up to you.
  10. Bake for around 25 minutes for the loaf, and about 15 for a baguette. It’s done when you tap the bottom and get a sort of hollow sound.

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Fishing on the Reef

Saffron Tomato Relish-The Beginnings

Saffron Tomato Relish-The Beginnings

We have never pretended to be particularly good at fishing-we’re more enthusiastic than skilled-but we catch more than enough fish etc. to feed ourselves, give a little away, and freeze to take home.

After 6 visits to Coral Bay and this part of the Ningaloo Reef, we are pretty good at knowing where to fish for particular species.

We fish mostly drifting over the coral (and the coral is dense), using big hooks, big baits and no sinkers. We let out a little line to attract the smaller, pretty fish, they then alert the big ones. When we feel a decent bite, we retrieve our line as quickly as possible-if we’re not quick enough, we get taken into the coral. We lose a bit of gear, but not much and I would say 99% of the time, we are out there doing it all on our own.

Yesterday, we came home with 8 red throat emperor (we are allowed 4 each), 2 Charlie Court Cod and a stripy sea perch. We released as many, or more, size emperors too. No one else put in a line over the coral.

Depending on the tides and swell, we can go straight to a spot and catch 60cm spangled emperor, we know where the goat fish live, where we’ll definitely catch spotted cod, or Charlie Court Cod, or the red throat emperors. We can fish to order!

Russ made us a yummy brunch before we went out yesterday of smoked fish slice (it wasn’t quite and omelette or a frittata so I’ll call it a slice). We ate it with grilled Carnarvon tomatoes and toast.

Smoked Fish Slice

  • 4 eggs,whisked
  • 1/4 cup milk
  • 1 tablespoon fresh dill, chopped
  • 100g smoked fish, flaked
  • Salt and Pepper
Smoked Fish Slice

Smoked Fish Slice

Method

  1. Preheat grill (broiler)
  2. Mix all ingredients together.
  3. Heat a pan over medium heat, spray with oil.
  4. Pour the mix in turn heat off and allow to stand for two minutes.
  5. Place under the grill for a further 2 minutes, or until set.
  6. Slice to serve.

For dinner I made us a recipe I’ve made quite often. It’s posted on food.com by Felix 4067 and is called Ralf’s Pretty Good Pistachio Baked Fish. It tasted great as usual, but the photos were a disaster! The original recipe uses butter-I used olive oil as that’s what we travel with.

Ralf’s Pretty Good Pistachio Baked Fish

  • 1 lb (about 400g) fish fillet ( I used red throat emperor)
  • 1/2 cup dry breadcrumbs (I used panko crumbs)
  • 1/2 cup pistachios, shelled, chopped fine and divided
  • 2 tablespoons parmesan cheese, grated
  • 1 tablespoon parsley, minced
  • 3/4 teaspoon dry mustard
  • 1/4 cup milk
  • 2 tablespoons butter, melted (I used olive oil)Ralf's Pretty Good Pistachi Baked Fish (Jan's Bad Photos)

Method

  1. Cut fish into serving-size pieces and check for bones.
  2. Combine bread crumbs, 1/4 cup pistachios, cheese, parsley, and mustard in shallow dish.
  3. Dip fish in milk and roll in crumb mixture; place in shallow greased baking dish.
  4. Drizzle with butter; sprinkle with remaining pistachios.
  5. Bake at 450°F allowing 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
Ralf's Pretty Good Pistachi Baked Fish (another of Jan's Bad Photos!)

Ralf’s Pretty Good Pistachi Baked Fish (another of Jan’s Bad Photos!)

Today (Friday 9th) we’re not fishing so I’m making tomato relish using those beautiful Carnarvon tomatoes once again.  Weather Willie told us it would be too windy to fish today, but it’s not really! We’re quickly losing faith in the Bureau of Meteorology  especially when the weather for Coral Bay comes from Learmonth 107kms away.  Learmonth is on the Gulf of Exmouth rather than the Ningaloo Reef too, so that makes it even worse.

I’m making a triple batch of a Maggie Beer recipe. She says to use her verjuice (of course) but it would cost me around $40 to do that so I’m using cider vinegar instead. I made one small batch using verjuice the first time I made it, but since then, have used the cider vinegar. To my mind it works a (cheap) treat.

The flavours of this relish are simple, but it’s one of my all time favourites and I make it often. I have to really love someone to give them a jar of it!

NB When I triple the recipe, I only double the salt!

Saffron Tomato Relish

  • 3/4 cup caster sugar
  • 700 ml verjuice
  • 1 pinch saffron thread
  • 600 g ripe tomatoes, skinned (see the intro)
  • 2 teaspoons extra virgin olive oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, sliced
  • 2 teaspoons sea salt
  • fresh ground pepper
Saffron Tomato Relish-The Finished Product

Saffron Tomato Relish-The Finished Product

Method

  1. Place sugar and verjuice in a stainless steel saucepan and stir over a low heat until sugar has dissolved, then bring to the boil over high heat and simmer for 10-12 minutes or until reduced and syrupy.
  2. Remove from the heat, add the saffron threads and leave to infuse for 5 minutes.
  3. Heat olive oil in a saucepan over medium heat, then add the onion and garlic and cook for ten minutes or until softened.
  4. Add the tomatoes, verjuice, saffron syrup and cook over low heat for 1 1/2 -2 hours, stirring occasionally, until the syrup has reduced and thickened. Season with the salt and pepper.
  5. Immediately transfer to a sterilised 500ml jar and seal, then turn upside down to ensure lid is sterislised by the hot mixture.

Relish will keep in the refrigerator for a few months once opened or unopened in a cool place for up to a year

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