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.

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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

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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

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This was so lovely, sitting outside feasting on this Moroccan inspired dish in the HOT evening.

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Seafood BBQ

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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

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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

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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!

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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!)
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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!

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Enjoy with a glass (Bottle) of Pinot Giorgio

HOPE YOU ALL HAD A LOVELY BANK HOLIDAY!

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