Avocado salad and tomato sauce.

A very old salad. Now with maybe a face lift in the shape of a tomato vinaigrette. This was a favourite little salad in our home right after my marriage. And at that stage and age it was delicious with a liberal drizzling of tomato sauce, better known as ketchup, bought straight from the supermarket shelf,  instead of a fancy vinaigrette. I don’t like tomato in a green salad, the two don’t marry well for me. But this is an exception. Maybe because it isn’t really a green salad. Or maybe it is the way it is served. Or maybe I’m only fooled by the play on words. That is what we do nowadays. A salad in the seventies would mean chopped tomatoes and green leaves with onion rings and  a dressing of vinegar and sugar.  Now we are still  not french and call our dressings vinaigrettes. Now we eat an “avocado salad with bacon topping”, Or “tomato salad with a drizzling of lemon juice”. A “green salad with roasted almonds”, “mesclun with truffle shavings”. So, do we still eat ketchup on our avocado salad…of course we do…in the secrecy of our kitchen!

avocadosalad2-1-9-2009-1-52-46-pmavocadosalad1-1-9-2009-1-57-29-pm

avocadosalad

A tip to try: Never put tomatoes in the fridge, even in summer. Keep them in a cool place. The cold kills all flavour. To revive some of its flavour, leave for a few minutes in water…like salad, like carrots, like all vegetables in fact.

…old things become new…

tradition2-12-7-2004-3-42-57-pmoldies2-10-3-2007-12-17-53-pm1

Vegetable tagine à la Thursday.

On Thursday evenings I have life figure drawing class and I get home late. A vegetable tagine is always a good choice on these evenings. I make it earlier in the day and reheat it for a late dinner. I’m ravenous when I get home! Serve with a simple fluffy white rice(ok, go more heathy with full grain or wild or some other grains, but I prefer the stark whiteness of white rice ). 

Vegetable tagine a la Thursday.

  • Three courgettes
  • Four large spring onions with the greens
  • One large red bell pepper
  • Four carrots
  • four tomatoes
  • Two potatoes
  • A handful of green beans
  • can of chickpeas
  • A handful of petit pois(fresh or frozen)
  • A cinnamon stick
  • olive oil
  • Cardamom pod
  • Juniper berries 
  • Two teaspoons of curry masala
  •  Flatleaf parsley
  • A tablespoon or two of dry roasted almonds
  • About two cups of vegetable stock
  1. Wash and chop the vegetables into chunks.
  2. Mix together the spices in a mortar and pestle (except the cinnamon stick), along with some olive oil.
  3. Sautee the chopped onion with the spices.
  4. Add the carrots and potatoes and sautee for a few minutes.
  5. Add the vegetable stock and cinnamon stick and bring to a simmer for about 10 minutes.
  6. Add the tomatoes and bell and simmer until the vegetables are tender.
  7. Add the chickpeas, green beans and and turn off the heat.
  8. Taste for seasoning and adjust.
  9. Serve in a tagine, sprinkle with the fresh petit pois, the roasted almonds and finish off with flatleaf parslay.
  10. Serve with white rice or couscous.

   Serves 4 people

 

…I’ll draw, you pose…