Tag Archives: za’atar

Easy Chilli Con Carne

Chilli con Carne and Rice (8804)

Whenever I meet up with friends, one of the first questions they ask me is “what are you cooking today?” Such a great question. Seriously. It’s a simple one really, but there’s always a reasoning behind it which I totally get. Because when you’re the one in charge of feeding the people living in your household, thinking about what to cook every single day, or more tediously, day in, day out, it starts to feel as too much of a chore. I applaud every one of you though. I know where you’re coming from and I understand.

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Pork Burgers

Pork and Apple Burgers (0174)

I love a good burger. Don’t you? I don’t know what it is but the thought of one just screams of summer barbecues. I find one challenge with making my own though, and that’s coming up with new ways of turning a good burger into something more special. Now I would never bash the ol’ beef burger. Never, but finding a really good one is tough.

A few weeks ago I bought some pork mince on a whim on one trip to the butcher’s. I didn’t know what to do with it until I saw Gill Meller from River Cottage whip up some gorgeous-looking burgers on YouTube. I like how simple they are to make, and the combination of pork, sage and apples is, of course, a classic. So I decided to give this recipe a go. I looked through my herb stash and found that I didn’t have any sage. OK. No biggie I said, and allowed myself some leeway and used my trusty za’atar instead. (At the moment I’m using up some of my dried herbs and spices so that I can replenish with fresh ones.) I also ran out of seeds so I couldn’t toast my own. So I used some ground cinnamon to counteract the tartness of the apples. (I was tempted to add some honey in the mix but in the end I decided to leave it out. It would have given the burgers a more golden caramelised look but then got stuck on how much I would need. The taste would have been great.) It worked. This amount will give you around 8 small patties. Keep me posted if you make these for your next cookout.

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Peas with Fresh Garlic and Parsley

Peas with Fresh Garlic and Parsley (0132)

It seems as though the Sun left us for a while this morning, and it could not come back out from the gloomy clouds for the rest of the day. Rain is also on the menu, but I am not minding it one bit. Last week was hectic but absolutely lovely. My friend’s visit was a success. We went to loads of places around Malta and she seems to have enjoyed her holiday here. Now I’m taking a little time to adjust to my routine again, but I’m happy and I have a rest-day planned. I will be cooking though and I can tell it will be good as the temperature also gave me a rest and I will be savouring every second.

For today’s lunch I will make an Indian-inspired recipe for buttered chicken and will work on that as soon as I publish this post, and plan to make this as a side. I think it will pair up well with the chicken and frankly I think it will make a delicious side to any other dish.

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Jerk Chicken

Jerk Chicken (7942)

These past few days have been good. The clearing process of our extra bedroom in preparation for our very special guest next month is almost in full swing. I say almost because it’s really kind of stop-and-go. Tuesday was my most productive day so far. I cleaned, cleared, swept, mopped, dusted and my vanity area now smells of perfume – in the bad sense though! I was so tired by the end of the day as I am right now after an intense baking and photography session that I broke a perfume bottle. It flew right across the furniture, over my head and onto the floor. Boo. Glad to say it wasn’t anything expensive but it was a gift and still I was a bit upset. Those bottles are resilient though – I’m truly impressed. I don’t know anything about their manufacturing process but the bottle just cracked in half. There was a minimal amount of glass shards in the end so there were no unfortunate accidents, thank goodness. However the smell…woah…it has been making me dizzy and no amount of cleaner has made the smell dissipate. It’s still there and still going strong. How my insides felt this morning as I woke up I really cannot describe.

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