Sunday, 18 March 2018

Iranian Pearl Barley Soup - Ash-e Jo Jow

The snow flakes had been drifting past our window on and off yesterday, so it was no surprise to wake up to a blanket of snow outside.  I guess its another day to stay indoors and be lazy, thank goodness for weekends; and even more thankful for having my own shelter to call  'home' and stay warm.
Yesterday, I had a proper lazy Saturday.  I mean really lazy, I watched an American film and a National Geographic documentary called LA92 about the 1992 Los Angeles protests and riots.  Today, will probably be the same with some cooking in between and a little ironing in readiness for the coming working week tomorrow.

Now onto food.  We finished of eating the last of this Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow .  It looks deceptively plain, but it has so much depth and flavour mostly from the fresh herbs.  As well as barley and chickpeas which are visible, there are lots of greens in it such as spinach, dill and coriander and a homegrown leek which came from my own allotment garden plot.  We both loved  this Iranian Pearl Barley Soup that I will definitely make it again.
I am sharing this Iranian Pearl Barley Soup - Ash-e Jo ; Jow with The Veg Hog  who is kindly hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month.  Please do join in.  For those of you who have not participated before, please Follow this link on how to join in ; and with Soups, Salads and Sammies hosted by Kahakai Kitchen.

Sunday, 11 March 2018

Luxurious Hazelnut Tempeh Pate

I made this Luxurious Hazelnut Tempeh Pate a few weeks back when I needed a bit of a mental break and sometimes kitchen therapy helps.

The Hazelnut Tempeh Pate is packed with rich flavours.
This vegan meat-free Pate seriously puts those tube ones to shame, but I understand there place as I have used them in the past and see their convenience when time is of the essence. But if you want to impress or just want a pate with deep 'meaty' flavours, then it is definitely making your own from scratch.  
This Hazelnut Tempeh Pate does  take time to make, but its well worth the effort when plated up and served to your guests with good crusty bread.

Saturday, 10 March 2018

Aloe Vera In My Kitchen

One again, I really thought I was not going to be able to join in with In My Kitchen this month, but here I am with a few little bits in my kitchen and some in cupboards.
March sees lots of daffodils around Wales, but sadly this year many of them got crushed by the extraordinary weather: blizzards, strong winds, drifting snow and bitter cold and a storm.  This was then followed by a rare phenomenon of freezing rain, yes rain drops that freeze.  

I don't have any happy yellow daffodils to share with you today, but instead I share with you two house plants that are not in my kitchen as there is no room on the window sill, so they are upstairs in one of the rooms.  The cactus given to me by my mother and the other - an Aloe Vera by a new work colleague who happens to be from Mauritius, who is becoming a friend.   I must confess, even though I do well growing vegetables and herbs in my allotment garden plot, house plants are another story.  Cacti and Aloe Vera are the two that do relatively well without much help from me, so I am very pleased to have them.  

Thursday, 1 March 2018

Welsh Laverbread, Leek and Potato Samosa

Happy St David's Day.

For St David's Day, I decided to give the Welsh cakes, Bara Brith and Cawl - all vegetarian and vegan versions of course -  a miss.
This year, I wanted to make something that both acknowledged and celebrates my South Asian heritage and my Welsh root and shoots - Yes, a little bit of fusion  with this home-made Welsh Laverbread, Leek and Potato Samosa.  Yes that favourite South Asian moreish snack filled with spicy goodness and then encased in a crispy and flaky pastry.
There is not much growing in my garden at the moment, but as a Welsh woman I am proud to say there are some leeks (and some red Chard). 

Thursday, 22 February 2018

Giant Cous Cous Salad

Is it the weekend yet?

I know I should not be wishing my life away, but its been a busy week with me having to work two late evenings that meant that I did not get home until just after 10 made, so I am ready for a break. 
Also I guess we are still far away from the weekend if I am about to talk about my work lunch.

I had not planned to make this Giant Cous Cous Salad, but we had nothing in the fridge as that particular weekend neither of us felt well enough to leave the house and venture far.  In the fridge I found half a butternut squash left over from Tagine I made a few days back and some red peppers.  I know peppers are not in season, I know that - but I always have them  for colour and for convenience to throw together dishes like this; and for some reason I had picked up a fennel bulb.  I also came across a packet of Jumbo or Giant Cous Cous that I thought would make a change from our usual pasta salad lunches.