Mussel soup for the winter

I just made this and I thought hey let me share it. This recipe is everywhere. It’s so simple and so quick. I got fresh mussels yesterday and straight away I placed them in a bowl of cold cold water. This way they can filter themselves and be super clean when I cook them the next day. I change the water every 6 hours I would say. When you do this, you will see the dirt when changing the waters.

What you will need; 1 onions, 5 cloves of garlic (both finely chopped) I used my mini food blender. Sauté in butter till brownish. Then add 1 tsp of chilli flakes (optional), 1 tbsp of tarragon, a handful of chopped parsley, 1 tbsp of black pepper and salt to taste around 1tsp is good. Let this process to happen for about 5 minutes. Add your crême fraiche packet in and juice of 1 whole lemon. Add around 2 cups of water. Simmer for about 15 minutes then add your mussels, cover for 10 minutes. The mussels should all be open 🦪, serve in a bowl because that soup is so so good and a slice of lemon to garnish. You can add pasta but currently I’m avoiding carbs.

Enjoy🤤 this is the only picture I took that I posted on my ig!

Spinach Stew (VG/V). سبانخ و رز

This is a very simple winter dish that will last you a few days in the fridge. Less cooking is always a bonus, right? This can be made with minced meat or without. I replaced minced meat with minced quorn instead since we are veggie 80% of the week.

Ingredients

– Frozen spinach bag (otherwise you will need like 5 fresh bags of spinach that you will have to wash and chop)
– 2 onions (thinly sliced)
– 4 Cloves of garlic (finely chopped)
– Big handful of coriander (finely chopped)
– 1 teaspoon of lebanese 7 spices
– Sprinkle of salt (taste it obviously to see if it needs more)
– 1 whole juice of a lemon

مكونات

– سبانخ مفرز
– ٢ بصل مقطعين رفاع
– ٤ثوم مقطعين زغار
– كزبرة
– ملقعا كبيرا من ٧ بهارات
– رشت الملح
– ١عصير ليمون

Method
Fry the onions and garlic together in olive oil. Add the chopped coriander once you see the onions and garlic have turned into a golden colour, add the minced quorn (or minced beef if you want this option).
Add the bag of frozen spinach with the spices and salt. I added like a small mug of water and let it simmer for 20 mins. Taste it and see if you want to add more salt. Pour the lemon juice, mix and its should be done! I like mine lemony so I squeeze more lemon on my plate but that’s up to you and your preference.

Serve with rice (or quinoa if you are avoiding carbs).

Sheesh Tawook Marinade

This is an all time summer Favourite. But can be eaten in winter too, I mean who makes up these rules except for us!! Gooooo enjoy that marinate guys!! Instead of grilling these baby skewers on a BBQ, shove it in the OVEN!

You can eat this with salad, in a wrap, with rice, grilled veg! It goes with everything. Sheesh Tawook is really popular in the Middle East. It originated in Turkey and spread all the way to the south.

The three key ingredients in the marinade are; garlic, lemon, and yoghurt.

With measurements you add;

half a head of garlic (or more if you love garlic)
1 squeezed lemon
3 tbsp of yoghurt
tsp of salt
2 tbsp of tomato pureé
1 tbsp of Black pepper
a drizzle of olive oil
dried oregano or thyme

I prefer diced chicken breast, but once again in the summer time I add this marinade to chicken legs and thighs.
Mix the marinade into the chicken breasts and cover to put in the fridge for cooking next day.

And there you have it guys. A sheesh tawook marinade. I love making my own homemade garlic sauce to go with this which will just make you lick your fingers after it (also for vegans). That recipe will be posted soon :).