My sweetheart is the best when it comes to choosing wine !
Fattoushe – Tomato-Bread-Salad with Mint
Tomatoes are addictive, especially when they are ripe, juicy and sweet. Try this salad from the Middle East, where mint is known for its cooling effect on the body. So for summer season this is a refreshing salad, side dish or lunch.
The bread must be toasted well and added last just before serving, so it won't get soggy with the dressing
Here is what you need
1 red bell pepper, diced
1 middle sized purple onion, diced
3 small Radishes
1 pound cherry tomatoes, cut in half
4 large leaves or romaine salad cut
⅔ cup of washed mint leaves,
torn to small pieces
½ tablespoon crushed garlic
1 ½ tablespoon lemon juice
1 tablespoon Sumac a ground
berry type adding a lemony taste
Chili
Rock Salt
Pomegranate molasses (or pomegrenate juice with syrup)
½ cup Olive oil
White bread such as baguette, sprinkled with olive oil and toasted
The plain tomatoes, peppers, radishes and onions + the sumac can marinate for a while before you add the dressing. Taste before you use all the lemon juice, to make sure it's not too sour and add as much syrup or molasses for your own liking - I prefer this salad to be fresh and somewhat sour.
Lebanese Lemon Chicken by Jamie Oliver
Gabi used Jamie Oliver's Cookbook but here is a recipe I found online that should be the same. This chicken turned out so tender and the flavors of the bulghur are like a journey to the Middle East!
the fresh fennel sprigs give this dish the little extra!
Ricotta tart by my friend Gabi
My photo shows the tart without the strawberriess just because I loved the colors on this shot too much …
All you need
500 grams / 2 cups Ricotta cheese
4 large or 5 medium sized eggs
125g / 1/2cup butter
135g / 1 ⅓ cup icing sugar
Grated peel of one lemon
1 tablespoon vanilla
2 heaped tablespoons semolina / Grieß
1 tablespoon honey
1 tablespoon rum
2 drops bitter almond oil
Eggyolks, butter, icing sugar, vanilla and lemon peel are mixed well on medium speed , then you can add the ricotta, mix again,
add semolina, honey, rum and the bitter almond oil, done.
Beat the eggwhites until you can form peaks by pulling the stirrer out and fold them under the cream mix with a spatula, the eggwhites should be well distrubuted.
Put the mix into a buttered tarte molde and bake at 170°C or 350°F covered with some lining paper to prevent browning too fast for 40-50 min. After baking we sprinkled some Vanilla sugar on the warm tart, you can imagine how nice that smelled!
This tart tastes like a soufflé, but is much easier to make and will always, always work. It is best when eaten half cooled with a fresh puree of strawberries:
250 grams fresh strawberries washed and cleaned, mixed with
2 tablespoons icing sugar and
½ tablespoon of lemon juice in a blender until smooth
Any fesh berries will go well with this tart
