Postworkout meal : Oven cooked sweet potatoe, salmon & zucchini 🐟🍠🥒🍋
- Cut 1 sweetpotato in two, shred it, put some lemon juice on top, olive oil & spices of your choice, cook it for 40min in the oven ( 170 •C)
- Put a salmon piece and a sliced zucchini in a plate, a sliced shallot, add lemon juice, olive oil, salt & pepper, cook it for 25min in the oven ( 170 •C)
Put everything you cooked in a plate and add your favorite seasonings (spices, herbs, soy sauce, balsamic, sesame, etc) #healthyfoodistaparis#salmon#sweetpotato#zucchini#shallots#patatedouce#saumon#lemon
When my favourite chef/person @nigellalawson posts about my recipes and new book BALADI, which is so beautifully photographed by @jamieorlandosmith_photo. It just made my day. Or week. Or month. Can’t decide. Here’s what she had to say. .
"This book goes to the heart of the relationship between food and identity, and conveys a sense of belonging through beautiful, compelling and, yes, joyous recipes. I just want to eat everything in it.” These are the words I wrote when I first got the page proofs of Joudie Kalla’s new book, and which are emblazoned on its cover. I make no apology for quoting myself here, as they say exactly what I feel. You have no idea how difficult I found it to choose the recipe: so many were clamouring for special attention. I longed to draw your attention to the Qatayef, pancakes squidgily stuffed with sweet cream, drizzled with orange blossom syrup and scattered with pistachios and rose petals, the Muttabal cause, smashed courgettes with chilli, yogurt and mint, the poussin stuffed with green-herbed freekeh, the semolina strudel and knafeh cheesecake and - I could go on. But the recipe I’ve chosen is the one that’s been singing its siren song insistently to me from the minute the book arrived: the Caramelized Shallots with Herby Labneh on flatbread. And I do rather feel that both the Palestinian taboon bread and the caramelized shallots will find a place at your table with many other partners, too. You can buy labneh in middle eastern stores, though it’s not hard to make it yourself. You can find a recipe in Kalla’s first book, Palestine on a Plate (which also featured on CookbookCorner, with a wonderful recipe for chick pea fatteh) and there are many recipes and videos for it online. .
Now would you look at all that color. Generally with vegetables, the brighter and darker the color, the better!
The Giveaway keeps on Going! .
Today’s Question is, which of our sauces contains fresh Shallots?
To win, you must answer the question below in comments and tag two friends who are also following EssieSpice and we’ll send you sauces to share! The contest is open to residents of the US only
Shallots are one of my favorite things to cook with. They are a member of the allium family – like onions, leeks, scallions and garlic. Milder than an onion in flavor they can be pickled, finely-sliced and deep fried as a garnish, sautéed and added to any dish you would add onion to. They’re a part of cuisines found around the world from French to Indian to Chinese. I like them sautéed and then added to my soft scrambled eggs in the morning. These beauties were from @eatalyla.