Makes carrots a bit more interesting.
A pound of carrots
Clove of garlic (crushed)
Two teaspoons of cumin
Tablespoon of red wine vinegar
Half a teaspoon of harissa
Salt
Peel the carrots, roughly chop and boil for about 15-20 mins until soft. Drain them, then add the rest of the ingredients. Mash well until you get a rough paste. Chill and serve [...]
Becs has just booked us in for our Yellow fever jab. This one is a must for Kenya apparently.
We visited the Nurse at the local GP a couple of weeks ago, and the list of jabs and drugs that you need to take for the countries that we are visiting is unbelievable. I’d heard of [...]
We’ve spent a while thinking about what places we want to visit. There’s lots to consider: the world is a big place, and although 5 months seems like a long time, you quickly realise how little time it actually is.
Start date is going to be sometime between the 1st – 9th December. We will be [...]
It’s 2pm on Wednesday 23rd August. I went cycling at lunch and whilst out and about, I decided to get a blog set up on our web site.
It’s going to be used for logging our around the world trip; both the planning and the trip itself.
I’m using WordPress (http://wordpress.org/), which is an extremely easy to [...]
This is like hummous, except that it uses aubergines instead of chick peas.
Three good-sized, firm aubergines
Juice of one lemon
One or two garlic cloves
Two tablespoons of tahina
Salt
Olive oil
You really need a food processor for this, too.
Make some little slices in the skin of the aubergines, and oven roast them for 30-40 minutes (180C), or until you’re [...]
This recipe was made up by Becs after a moment of inspiration. Thin slices of aubergine are used instead of pasta to create the ‘cannelloni’, and the pate above is used as the filling. It does very well on the WeightWatchers points system.
Four good-sized, firm aubergines
Spinach and goats cheese pate (as per this recipe)
Medium sized [...]
This is just one variation of many possible for this classic mezze dish.
Tin of chick peas, drained (or soak/cook an equivalent amount of dried ones – cheaper but more hassle!)
Juice of one lemon
One or two garlic cloves
One or two tablespoons of tahina (sesame seed paste, available in most supermarkets these days. We like Cypressa the [...]
Filling, Moroccan-inspired dish. Very healthy.
1 teaspoon olive oil
1 lg onion, sliced
2 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground allspice or fenugreek
sprinkling of cayenne
200g bulgur wheat
120g mushrooms, sliced
100g green lentils
750ml stock
In a heavy-bottomed sauce pan, fry the onion, garlic and spices in the oil until the onions are softened and coated in [...]
A tasty and healthy vegetarian alternative to pate. Very simple to make.
A big bag of fresh spinach (or equivalent amount of frozen stuff)
300g of good, soft goat’s cheese (not fetta)
Salt and pepper
Wash the spinach, shake the excess of water off, cook in a lidded saucepan over a low heat until wilted. Press the leaf mulch [...]
Mexican in origin, this hot tomato side-salad works well with anything.
About eight juicy tomatoes, well chopped
One or two cloves garlic (crushed)
A handful of fresh coriander, chopped (those jars of ready made ‘fresh’ coriander are OK too… but coriander powder won’t do)
Juice of a lime
A few spring onions, finely chopped
Half a teaspoon of chilli paste/harissa/chilli powder
Salt
Just [...]
