Tabouleh

There is something fresh and wonderful about lemony, tart tabouleh. Mediterranean fare is one of my faves, and tabouleh is just scrumptious. Now, given my aversion to cucumbers, you won't find any here. And I know this isn't the most traditional of recipes, but it's still yummy. Now, the only thing I really measure here is the bulgur and water; everything else is to taste.

Tabouleh

1/2 cup bulgur wheat
1 cup boiling water
fresh lemon juice
olive oil
minced garlic
salt
pepper
cherry tomatoes
red bell pepper
scallions
parsley
mint

Pour the bulgur and water into a bowl together and cover with cling film. Let stand for about 30 minutes until the water is absorbed. Then toss the still warm bulgur with lemon juice, olive oil, salt, pepper, and a clove of minced garlic. This helps the grains really absorb the flavor. Meanwhile, dice your veg and tip into the cooled grains. Toss everything together, adjusting the seasoning.

Note: Sometimes to make this a bit more special or as a lunch dish, I will toss in some chickpeas and feta. I use the cherry tomatoes because they're easier and are more likely to be found ripe when tomatoes are not in season. Sometimes a pinch of cayenne or red pepper flakes find their way in here. And, of course, the quantities can be increased as needed.

Courgette Fritters

Squashes and I have a tenuous relationship. I've a similar relationship with aubergines. It all stems for my loathsome disgust for melons and cucumbers. Aside from the aubergine, these fruits all belong to the plant family Cucurbitaceae. Given my intense dislike for melons and cukes, dishes with squashes, aubergines, and other foods with similar textures must be prepared 'just so,' else I shan't eat them.

These little dears are prepared just so. It's an easy way to deal with an abundance of courgettes. It's one of those things I 'just make,' so measurements are superfluous.

Courgette Fritters

Clean your courgettes well and grate coarsely with a box grater onto a double thickness of paper towel. This will allow you to squeeze out as much of the water as possible when you have your desired quantity. Add a quantity of grated onion and carrot, as well as some minced garlic. Season to taste with salt and pepper. Add a quantity of breadcrumbs, preferably fresh, and an egg for binding purposes. Form into smallish fritters and sauté lightly in olive oil until golden brown on both sides and cooked through. Enjoy with a Mediterranean mezze of tabouleh, hummus, et cetera, or stuff into a wrap, or top a salad, or just pop them into your mouth!

Note: Fresh corn would be a wonderful addition to these little dears, as would some sort of accompanying sauce, say perhaps a spicy, piquant pepper jelly, making a lovely starter. They could also easily be made with summer squash or a combination.

Apologies

Dear reader, a bitch had visions of sugar plums dancing in the head. Well, a bitch ended up with prunes.

Since the last post heralding the return of new receipts to this fair site, challenges have emerged on a personal and professional level. To learn more, if you so choose, go here.

Rest assured, I am currently working on three posts to be available later today. I do hope this signals a true return to this blog and my other blog, but most importantly a return to myself.