Tuesday, May 14, 2013

I'm back

I had a wonderful trip, very busy and intense and very good for my soul. I brought a few cooking books back, this is one of them. Ethnic recipes from Europe, Morocco, Algeria, Yemen, Iraq and more. The 2nd photo shows three salads I made when I got back, tomato and red pepper spicy salad, white bean salad and beet with lemon and cumin salad.

Beet with lemon and cumin salad from North Africa:
2 big beets ; 5 mushed garlic cloves ; juice from 1 lemon ; 1 tea spoon cumin ; olive oil ; salt ; a handful of chopped parsley. Cook the beets in boiling water until soft. Cool and peel the beets. Cut the beats to 1/8" slices, add garlic, lemon, cumin, salt and parsley. Mix well. Enjoy.

4 comments:

  1. Never tried beets with cumin. Sounds really good though.
    Welcome back.
    Aude

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    1. Hi Aude, thank you. You should try that, it's my first too, it gives it a nice kick, very simple, very tasty.

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