three times over
i migrated to newcastle for nearly a week… it was hectic and busy and fun and hung over and stimulating and rainy and hot.
my home for the week was at mark’s – which saw people come and go day in day out, and was full of life and excitement. on thursday night (the calm before the storm perhaps) three of us got busy in the kitchen to make these amazing dishes and feed six of us. no real co-ordination, just some good cooks and cheoreographed kitchen antics.
from left to right, it’s my beetroot, tempeh and avocado salad, becky’s lentils and rice (with a very proper sounding arabic name i have no idea how to write) and mark’s ‘beanie tahini’ (ful mesdames(sp?) and tahini goodness). in the back is mark’s sweet potato soup leftovers, and somewhere hiding outside the photo are some poor excuses for pitta bread (mark blamed the tina crowd for eating all the lebanese bread!)
turned out the whole thing was vegan too.
green and pink salad
cube half a block of tempeh and fry the cubes until golden in vegetable oil, set aside to cool.
peel and grate three fresh beetroots
halve an avocado, cube one half and slice the other half
put the beetroot, tempeh and avocado in a salad bowl, add a good lot of olive oil and balsamic vinegar and half a teaspoon of sugar, stir through well and serve the sliced avocado on top
Filed under: at another's place, beetroot, dinner, salad, tempeh, vegan | 2 Comments
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Hey Jessie!
Lovely to meet you last week
The recipe for mjadarra is:
wash one cup of lentils and set to boil with three cups of water. while you’re doing that, fry three large onions that have been pureed in the food processor until dark brown (this will take a long time). once the lentils are soft, add the onion, half a cup of medium-grain rice, and some salt to taste. stir then allow to boil until rice is soft and water is gone (may have to add more water from time to time if it has already boiled away and the rice isn’t ready yet).
That’s it! Hope you enjoy the rest of the semester’s teaching.
best wishes,
Becky
Oh what a wonderful meal it was.
Firstly, I just have to give credit to Keri for coming up with the name, “Beanie Tahini” – such a great name.
So here’s the recipe (serves 4ish):
Put two large cans of foul medammas (I think they’re fava beans) with the liquid in the can into a pot and bring it to the boil (you can add some water if necessary).
Once boiling, add the following:
* 3-5 tablespoons of tahina/i (or more?),
* juice of 1 squeezed lemon,
* salt to taste,
* 1-2 teaspoons of ground cumin seed,
* 1-2 tomatoes (cut into small pieces),
* 2-3 cucumbers (cut into small pieces),
* 1 onion (cut into small pieces),
* 1 clove of chopped garlic.
Stir, and simmer for about 10 minutes.
Serve in bowl with a splash of olive oil on top.
Eat with lebanese bread.
It’s as easy as alef, beh, teh!
Mark.
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