Tagged: Lemon
Moroccan Date
MOROCCAN LAMB
&FETA TART
I have been cooking so much lately, but more for family and friends
it’s the hot weather and I’m loving eating outside in these scorching evenings!
Always accompanied by a glass of wine, or a cold beer..or two
The hot weather has made me a bit obsessed with warm colours on my DIY projects,
lanterns, hats and evenings full of Moroccan dishes.
Firstly Tabbouleh Salad,
which is MY MOST FAVOURITE side dishes of all time.
I N G R E D I E N T S
Big Handful of Flat Leaf Parsley
Small Handful of Mint
3 Ripe Vine Tomatos
(De-seeded)
1 Small Red Onion
(Finely Chopped)
Lemon Juice
Bulgar Wheat / Cous Cous
Olive Oil
Maldon Sea Salt
Secondly, Moroccan Lamb!
a dish my dinner date called “Banging”
Little filo tarts filled with fragrant lamb mince, sprinkled with Feta, Pomegranate & Cashew Nuts.
Them Pomegranates Are Real Good Aren’t They
I N G R E D I E N T S
Lamb Mince Meat
1 Small Red Onion
1 Tablespoon Cumin
1 Teaspoon Cinnamon
2 Teaspoons Tumeric
+ Some Chopped Dried Apricots
This was so lovely, sitting outside feasting on this Moroccan inspired dish in the HOT evening.
x
Seafood BBQ
I have been totally obsessed with the garden this bank holiday
I’ve been camping in it (yes really),
drinking far to much wine in it, Sun-bathing, painting yet more garden furniture
& reading my new book
so really there was only one thing for it
BIG BBQ
We had a perfect, very simple Sea-Food BBQ
I N G R E D I E N T S
- Sea-Bream
- Lemon
- Flat Leaf Parsely
- Salt
- Pepper
- Garlic
- Chilli
- King Prawns
- Sweet Chilli
- Skewers
- Lime
- Linguini
- Lemon
- Pepper
- Extra Virgin Olive Oil
- Spinach / Rocket
This was a really lovely and simple BBQ, because we had some gorgeous Sea-Bream to use!
– After quickly running out to grab a disposable BBQ when we saw the Sun was out for the day.
I stuffed the Sea-Bream with parsley and lemon, scored the skin on both sides and rubbed salt & pepper all over
Then lovingly placed them onto the BBQ & Then rubbed a mix of Butter, Chilli, Garlic over them while they cooked!
Then for the prawns,
they’d been marinated in some sweet chilli, which is all gooey and perfect for skewers,
so all i had to do was soak the skewers in some water for a bit and
put the two together
& pop them on the BBQ
(With some Asparagus, just add a little oil, salt & pepper – so tasty!)
All you have to do for the pasta dish is cook some linguini, spaghetti, tagliatelle (your choice)
drain, add extra virgin olive oil pop some rocket/spinach in, squeeze on a whole lemon and tonnes of cracked black pepper!
Enjoy with a glass (Bottle) of Pinot Giorgio
HOPE YOU ALL HAD A LOVELY BANK HOLIDAY!
x
