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.


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

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