Tuesday 31 July 2018

Green salad - allotment recipes

Here is my first, very simple allotment recipe. This salad may not seem to be anything out of the ordinary when it comes to a green salad, but to me it is very special. I truly can say that when you use fresh vegetables and herbs that have been organically grown, taste so much better than any nice shape ones from the supermarket.

In this salad I used following allotment items:
mild green chillies
mint leaves
fresh thyme
parsley
cucumber

Only store bought items where olive oil, tomato and iceberg salad. I also used some Italian salad seasoning and pomegranate molasses to make it tangy.



This salad was great on its own. But I was super hungry and asked hubby to make his super yummy humus. He simply jazz up all items in a food processor: can of chickpeas, 3 tbsp tahini, 1 tbsp greek yoghurt, paparika powder, garlic powder, salt, and olive oil.

I served it all together with flat bread and olives. Can you see how much I love everything olive!!






Enjoy!

Herbs and vegetables from our allotment

A big dream me and hubby share, is to be able to grow our own herbs and vegetables one day, in our own garden. Since that dream seems some what far away at the moment we have decided to make our dream come true buy getting an allotment!

We love every day spent in our allotment, although it is hard work and long hours. But what a great way to spend our lovely summer together, not to mention, the great joy it brings to our kids.

I have harvested following vegetables from our allotment and cant wait to make different dishes and recipes using them.

These lovely chard has been used when we make dollma (iprax) together with wine leaves. We generally chop of the leaf stalks and fry them with onions and eggs for a lovely breakfast. I also put them in the bottom of my pot when i cook the dollma. it prevents it from burning and are delicious to eat this way.


Then I harvested some mint, which is great in many things, esp salads. Same with cucumbers, they are crunchy and leave that dry taste in your mouth. To me that is a sign of a great cucumber. The very mild chillies also ended up in my salad, as well as being chopped up and put in almost any stew, chilli or soup that I recently made.


The plant to the left is what we call Tolik in Kurdish. I still have not figured out what the name is in English. It has pink and purple flowers and a beautiful shaped leaves. We generally chop it up and fry it with onions and eggs for breakfast. Cant wait to make all of these lovely dishes.