Salad of sardines, mangos and rose petals

A delight in taste and colours!

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This salad is really simple to make. Just gather together these ingredients. Make sure they are all very fresh: high quality canned Sardines (plain), arugula, small tomatoes cut in half, mangos cut in cubes, some fresh ginger root grated, lime juice, freshly crushed pepper and mint leaves.

Sprinkle with dried rose petals and serve with fresh bread.

Enjoy!

Moroccan Kefta with tiny tomatoes

Using tiny organic tomatoes and the usual spices to make Moroccan Kefta.

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For 500 gr of high quality ground beef 
1- Wash and cut in half 500 gr of very small organic tomatoes.
2- Place in a pan with some olive oil and add a teaspoon of crushed black pepper, a teaspoon of turmeric, a teaspoon of cumin, two or three garlic cloves crushed, and some fresh ginger root also crushed.
3- Mix, cook on low fire and cover.
4- In the meantime, make the very little balls of meat between the palm of your hands. The smaller the better (about one to one and half cm in diameter).
5- When the tomatoes have released some of their liquid, add the Kefta and a generous bunch of fresh cilantro chopped. Mix and cover again.
6- Cook for about 15 minutes.

Serve with white rice and a salade. 

Note: Here a variation on the same Kefta recipe. This one has more sauce.

Yellow Mung Dahl

A nice change from the usual lentils – Yellow Mung Dahl is a split lentil without its skin. It is easy to cook and filled with vitamins. There are many recipes available and here I made one with mustard seeds and Madras curry. I served it with white Basmati rice and Raita (plain yoghurt with cucumbers, cumin and fresh mint).

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For one cup of Dahl:
1- Clean then wash the lentils thoroughly until the water comes out clear. Let it stand in water for a few hours.

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2- In a large pan place some olive oil and add: one and half teaspoon of mustard seeds crushed, one and half teaspoon of Madras curry, a teaspoon of crushed black pepper, some fresh ginger root crushed according to your taste, and half a stick of cinnamon.
3- When the aroma of the spices comes out, add the Dahl with the water, and more water until covering it. Mix in one tablespoon of brown sugar and some salt.
4- Let it come to a boil and bring to a simmer. Cook 30 to 40 minutes until it is soft. Add water during the cooking if you see it is drying.

Take out the cinnamon stick and sprinkle with fresh mint and fresh coriander when serving. 

Quiche bacon & gruyère

We are very lucky to have a wonderful gourmet store here in San Miguel, poetically called “Luna de queso“, with a charcuterie and cheese section to envy any store in Europe. So for this quiche sans pâte (no dough), I used real Gruyère (the one with holes from Switzerland) and high quality bacon (slices cut for you rather than the plastic wrapped variety from the supermarket). It really makes all the difference.

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1- Fry as much bacon as you want, but not too much, in a heavy pan. Wrap the bacon in a paper towel to get rid of the excess fat. Change the paper towel and crush the strips with your fingers.
2- In a large bowl, whisk three organic eggs. Mix in 100 gr of sifted flour (a little less than a cup), freshly grounded black pepper and some herbs of choice. Do not add salt since the bacon is already salty.
3- Place the egg mixture in a prepared baking pan (lined with butter and flour). Sprinkle the mixture with the crushed bacon and half a cup of grated Gruyère.
4- Bake for 45 minutes in a 180º c. oven.

Serve immediately with a nice salad.