All posts filed under: Salads

Warm Beetroot & Feta Salad on Parmesan Crisps

  Aaah, summer – that long anticipated stretch of lazy, lingering days, free of responsibility and rife with possibility. It’s a time to hunt for insects, master handstands, practice swimming strokes, conquer trees, explore nooks and crannies, and make new friends… Darell Hammond     It’s been over five months having  moved to Mumbai. Time sure flies! Also we are facing the onslaught of a very hot Indian summer,something one had all forgotten about. Well yes we’ve lived in the Middle east for over 15 years,but some how never bore the brunt of it. I guess the luxury  of being in  air-conditioned comforts all the time made a huge difference. I find myself being outdoors a lot more here in Mumbai with either making quick runs to the fabulous fruit and vegetable markets in the neighbourhood, or a stroll on the beach or just walking from point to point.

Lebanese kafta (with Garlic & Parsley)

Well let’s say the past week has been Arabic theme nights in my kitchen. The earlier post on the Hummus and Moutabal got me experimenting with some Lebanese grills last night. I do make the Indian version of the seekh kebab quite often.This Arabic meat mixture has just a few key ingredients and the main difference being it’s heavy on the chopped parsley. With the weather turning slightly cooler we decided to brave the outdoors last evening and dusted off the outdoor grill. These kaftas get done quite easily on a Gas grill or even a charcoal one. I personally love the smoky flavors of charcoal but the less messy one to use would be the gas grill. Some key tips in making Kaftas: It is essential to use slightly fatty minced meat versus very lean meat as the fat helps in binding the kaftas together. Try not molding the kaftas too long as they then tend to fall apart. Beaten egg white works as a great binder. If you are using an outdoor grill do first lightly …

Moutabel with Crumbled Feta

This delicious dip is a popular selection of mezze served with most Middle Eastern and Mediterranean cuisine. A mix of the simplest of ingredients which include roasted eggplant,Tahini (sesame paste),minced garlic,lemon juice and olive oil.Put these together and you have a delightful accompaniment which goes really well with grilled meats,crisp pita bread or even just some chopped vegetables. My original recipe takes on a wonderful twist by the addition of some crumbled feta and sumac. This one’s a winner. How about giving it a try? Ingredients: 2 Medium eggplants (roasted, peeled and mashed) 2 tbsp. ml tahina(recipe below or store-bought) 25 ml lemon juice 2 cloves garlic(minced) 2 tablespoon olive Oil Chopped parsley sprinkling of sumac (optional)salt to taste Directions: 1.Mash the roasted eggplant. 2.add in the olive oil, salt ,minced garlic and lemon juice. 3.Mix well and add in the tahini. 4.Drizzle with some more olive oil. 5.Garnish with crumbled feta and sprigs of parsley…Serve with crisp pita. Ingredients for Tahini Paste: 1 cup sesame seeds 2 tablespoons  olive oil and/or a small amount of sesame …

Ramadan Kareem: Kiwi & Coconut pudding

Ramadan Kareem Having lived in Dubai for over 15 years now one has become fairly accustomed to this greeting during the month of Ramadan. Ramadan is the ninth month of the Islamic calendar and Muslims all over the world observe a month in fasting. Ramadan Kareem literally translates into “May you have a blessed and peaceful Ramadan” Looking deeper into the essence of the Holy month of Ramadan there is a lot more I’ve discovered over the years. The true spirit of Ramadan would mean looking beyond eating at dawn, fasting through the day and breaking one’s fast at sunset. It is a period of introspection and self-healing. A  time to reflect on one’s deeds and actions. A time to exercise self-control, restraint and sacrifice. A time to encourage actions of generosity and charity. The fasting of course is the essential part of Ramadan. This consists of two main meals. One is the Suhoor which is the pre fast meal eaten at dawn and Iftar which is the meal eaten after breaking one’s fast at sunset. An Iftar forms a large part of …

Kiwi & Raw Papaya Salad

This is one of my favorite salads. It has a lovely crisp bite to it. With summer at its peak and the temperatures soaring high  there are times when just a fresh salad can be so refreshing and satisfying. I’ve adapted this from my usual Thai Papaya salad that I make. The carrots used are a good variation and add a nice crunch to this salad. The kiwi fruit give this salad a burst of flavor and add a great Zing to it. Of late I’ve been receiving a lot of gorgeous Kiwi fruit. All thanks to Zespri for their kind gesture. Well naturally I’ve been testing out various recipes using Kiwi. This salad went off really well with the Thai chicken curry I made for dinner a couple of nights ago. Some fun facts about Kiwi     Apart from being high in vitamin C   It’s quite unusual for a low-fat food, let alone a fruit, to be a good source of vitamin E. However, kiwifruit is a great low-fat natural source of vitamin E, which is well-known for its heart …