A Cultural Change

We were taken to Pashupatinath where, as non Hindus, we could not enter the Temple but could admire the outside buildings.  The above photo has many more pigeons than Trafalgar Square in London and certainly a lot more cows! It is customary to feed both the birds and the cows and they seem to be quite happy enjoying all the attention.

Our walk to the ghats was accompanied by cows and reminded me of our links to nature, we must share this planet with other creatures and I think in our busy Western lives we sometimes forget this.

Also in the West we are so removed from our contact with life and death.  Our funerals are sterile affairs and so often now without an open coffin.  We attend one service and then life is supposed to return to normal.  How can life ever be normal again after the loss of some-one so loved?  Here we witnessed cremations at the river side ... not hidden away.  We saw families gathered performing remembrance ceremonies months and years after their loss.  I would like to embrace some aspects of this culture although I accept that our local rivers could not support our levels of demise.  But we could spend more time with our families remembering the importance of our lost relatives and celebrating their life in the years ahead that we face alone.

As we left this area we were again struck by the vibrant colour that is so integral to this colourful part of the world.

Our next stop will be more uplifting ... see you there!

Any comments are much appreciated

All Aboard ...First Stop Kathmandu

First stop the airport toilets .... what a great way to indicate men and women!

Our recent trip was a long journey through Delhi to arrive in Kathmandu.  I've wanted to visit Kathmandu ever since I watched Indiana Jones and the Raiders of the Lost Ark in the 1980s. As I watched the scenes of the graphic aeroplane flying over the map to Kathmandu I knew I wanted to go there.  I didn't really think about what I would do when I arrived; I knew I wasn't going to battle in the snowy Himalayas for an ancient treasure or drink myself into a stupor to outwit fellow treasure hunters but it was some-where on my 'to do' list.  My wishlist has been in existence for as long as I can remember and Kathmandu has been on it for decades.

That time has arrived and Kathmandu brought unexpected delights.  I was surprised at how like India Nepal is on first sight.  The crazy traffic and the chaotic electrical wiring:

can you spot the monkey?

We weren't sure what our first sight seeing trip would include but we were blown away by our visit to Boudhanathe Stupa.  The brilliant white dome outlined against the clear blue sky was perfect.  My first sight of prayer flags was to start a fascination and new love affair. 

This stupa also gave us my first experience of prayer wheels.  In every variation and design I am entranced by these spiritual harbingers of wisdom and merit.

It is impossible to capture the feel of this place without experiencing the full assault on the senses:  the heat of the sun, the vibrancy of the colour, the sound of the chanting, the smell of the incense ...

We could have spent a whole day just drinking in the atmosphere but we had other places to explore.  Photographs will have to suffice to allow our minds to return.

I will endeavour to take you with me as I revisit our amazing journey.  As time allows I shall create installments of our adventure and if there is room for a few extra people, please tag along.  

The car may get a bit crowded but in the open spaces we'll make a festival of it!

Off Exploring

Taking an inspirational break but promise to be back soon

Asian Tuna Broth

As I will not be able to post my usual recipe in the first week of the month I am posting early so that anybody who actually looks forward to it will not be disappointed.  I have an inflated ego if I believe that anybody does depend on my recipes but it doesn't hurt a girl to dream.

This Asian broth was a recipe that was featured on ITV last year and I have made several variations of it regularly since.  We ate this as a light meal in the evening but I have also made it as a regular lunch soup without the tuna.  I adjust the quantities and vegetable proportions depending on what I have in the fridge and it is just as tasty. I've even taken to adding a teaspoon of turmeric to help reduce my cholesterol.

I will be back in a few weeks to tempt your taste buds again, and hopefully I shall also branch out to include travels in my 'crafty' glimpse of life.  I am hoping for some spicy flavours in our travels.  In the meantime enjoy this ...

Serves four

Ingredients:

2 line caught tuna steaks

2 Tbsp toasted sesame seeds

3 cloves garlic, sliced

1 thumb sized piece fresh ginger, matchsticked

1 carrot very finely sliced (julienned)

1 litre chicken stock

8 baby pak choi halved (or 2 large pak choi quartered)

150g beansprouts

250g soba noodles ( I use rice noodles)

1 Tbsp miso paste

small bunch fresh coriander

1 red chilli finely sliced

1 lime quartered for serving

Method:

• Add the ginger, garlic and carrot to a large pan with the chicken stock, bring to the boil then simmer for 10 mins.  Stir through the miso paste then add the quartered pak choi and beansprouts and coook for a further 3 minutes.  season with salt and pepper.
• Cook the noodles in boiling water for 6-8 minutes or to the packets instructions (I soak rice noodles in boiling water for 2 minutes)  then set aside.
• Pre-heat the griddle pan then fry the seasoned and oiled tuna steaks for two to three minutes each side, or longer if you want to cook the fish through, this will leave the fish slightly pink in the centre.  Rest for a couple of minutes before slicing.
• Place the noodles in the bottom of a bowl, adding some pak choi and beansprouts, ladle over some stock then top with some of the sliced tuna, sprinkle over the sesame seeds then garnish with the coriander and chilli.  Serve with a wedge of lime on the side.

   It is tasty, healthy and low calorie ... what's not to like?  

It's the Weekend - Time to Salsa

I'm not a great one for dancing but I do love a salsa ... the edible kind!  We received Tomatillos in our vegetable box last week from Riverford and luckily they came with a recipe.

They are a strange looking vegetable and the first one was eaten by my husband who thought it was a Cape Gooseberry!

However, made into a salsa they inject vibrant colour and flavour into a meal.  This time we served it with fajitas but have also had it with swordfish ... Mmmm  Zingy and Tasty

Mexican Salsa Verde

400g tomatillos, husks removed and rinsed well

1 small red onion, finely diced

1-2 chillies depending on how hot you like it

20g fresh coriander

zest and juice of 2 limes

1 small garlic clove

1 tsp brown sugar

sea salt

Method

• Mix the onion with the juice and zest of the lime and the sugar, leave to sit in a shallow bowl for 30 mins; the acid from the lime takes away the raw edge of the onions.
• Meanwhile pulse the tomatillos and chilli in a food processor with a dash of water (I didn't add any water as the tomatillos were juicy enough), or do it by hand if you're feeling rustic.
• Finely mince the garlic into a paste with a pinch of salt and roughly chop the coriander. Mix all the ingredients together and season well with a little more salt, tasting as you go and adding more lime or sugar if needed.

And the finished result ... colour and taste to excite the senses.  

And if you fancy a dance ... go ahead!

Salmon with Chilli Ginger Sauce

The photo does not do this recipe justice

A friend recommended this recipe which is by the Hairy Dieters. I wasn't convinced that it would be for me ... I don't do the word diet!  However I love ginger and chilli so what is there not to like?  If you like salmon, ginger and chilli ... you will LOVE this recipe.  I've served it with stir fried veg that we needed to use up but it would be good with whatever you fancy.  I've previously served it with chilli roasted broccoli ... but that's a whole new recipe.  

It's quick and easy to make so get out your pans and get going!

Ingredients:

(serves 4, 254 calories per serving)

2 balls of stem ginger in syrup

2 Tbsp of syrup from the ginger

3 cloves of garlic

3 Tbsp dark soy sauce

finely grated zest of half an orange

freshly squeezed juice of one orange

half a long red chilli, thinly sliced

4 salmon fillets, skin on (about 125 - 150g each) 

(I have used any size I fancy and they haven't had skin on so I don't think it really matters)

freshly ground black pepper

Method:

• Put the ginger balls on a board and slice them thinly.  Pile up the slices from the ball and cut through them to make thin matchstick strips.  Put these into a bowl that's big enough to hold the salmon and add 2 tablespoons of syrup from the jar.
• Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli.
• Put the salmon in the bowl with the marinade.  Season with lots of fresh ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.
• Preheat the oven to 220 degrees C.  Line a small baking tray with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down.  Season with more black pepper.  Bake for 12 - 15 minutes, depending on the thickness of the salmon.
• Meanwhile prepare the sauce.  Pour the marinade into a tiny non stick pan and bring to the boil.  Cook for 6 minutes or until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely.
• Put the salmon on warm plates, carefully lifting the skin off as you go.  Spoon the sauce over the salmon and serve with a portion of rice or new potatoes and some steamed or stir fried vegetables.

I hope you enjoy this as much as I do and thank you for looking and commenting

Fennel Provencal

Another month and time for a new recipe.  Having our vegetables delivered in a box scheme from Riverford determines what we will eat each week.  We do not get to choose our selection and I have tried many new vegetables that I would never  previously have encountered.

Fennel Provencal (serves 4)

2 bulbs fennel, sliced lengthways into 1/2" pieces

2 Tbsp olive oil

3 cloves garlic, peeled and thinly sliced

300g chopped plum tomatoes (I used tinned)

150ml dry white wine

a good handful of pitted black olives

3 sprigs fresh thyme

1 bay leaf

salt and pepper

Method:

Heat the oil in a good sized pan.  Add the fennel slices and garlic.  Cook for 4-5 minutes on each side until the fennel is golden brown.  Remove from the pan and set aside.

Add the tomatoes and wine to the pan and heat until just bubbling.  Stir in the olives, thyme and bay leaf.  Add the fennel back to the pan.  Cover and simmer for 20 minutes. Season with salt and pepper and serve.

Fennel is a not everyone's taste and I'm aware that many people don't like olives. However this recipe is wonderful and if you find yourself faced with fennel I really would recommend trying it. I teamed it with salmon lightly poached in orange juice, chilli and garlic and it led to a beautifully light and nutritious summer supper.

Happy Cooking and let me know how you get on