Sweet Peas, Asparagus and Indian Chicken

Winter day in Tel Aviv

Glorious rain in the desert

Sweet peas de-threaded all ready for slaughter

Quick Indian curry (recipe) spruced up with fresh crunchy greens ( asparagus and sweet peas)!!
Generous squirt of fresh lemon juice and chili flakes, match made in heaven - I kid you not!

Frozen Dal (from freezer) can also be used as base for this sauce, then just 'top' with fresh veggies you happen to have in the fridge and serve with rice or warm bread!

Calamari, Crunchy Fennel and Cabbage Salad

Had potato salad and some thinly sliced cabbage leftovers so that's where it all began...

White cabbage - Thinly sliced
Fennel - Thinly sliced
Onions - Thinly sliced
Potato salad
Dill - loosley chopped

Thinly sliced red pepper
Chilli flakes (op)

Calamari
Hot and sweet chili sauce

Salad dressing in a jar:
Lemon juice
Olive oil
Salt
Dijon Mustard.

Mix all the veggies and toss in dressing.  Pile high.

Soak calamari in hot boiled water till soft and tender.  Drain and toss in chili sauce.
Add on top of salad pile, garnish with more dill, red peppers or chilis or chili flakes.

I added hot chilis only on my plate, some like it hot, I like it very hot, but not my kids yet.
Enjoy

I am a great believer in "Dressing-in-a-Jar'.  Just make and keep in the refridgerator and when you make a quick salad or anything that needs 'dressing up' voilà! Just shake and pour!

Yom Hazmaut - Meat-free Style

Toffee - Fudge with Almonds, Hazelnuts and Cranberries

 When the going gets tough, the tough .....make toffee 

Amazing goo!

Trick here is be patient, place in freezer for a good solid hardness.

 

Place in bag to catch all the flying toffee pieces as you pound it with the end of a knife

Lovely
Riddled with hazelnuts and almonds and cranberries!
(Didn't have raisins but the cranberries turned out very nice here,  it's sharp sourness contrasted to the  all round sweetness)

Too good!
Too all who tasted, they could not believe how good this was!
I'm not a fan for fudge and frankly this could be said as one of my 'failure's as I was trying to make toffee, still it's a damn fine 'failure' :)

Next time think I will cook for alittle longer for a deeper brown colour, and perhaps more sugar for an extra hard fudge namely ....toffee.

Yep, Second batch came out darker, harder and crunchier. Damn fine toffee.
When the going gets tough, the tough .....make toffee ;)

Recipe:
30gr Butter

1/4 cup of brown sugar

2 tbps of condensed milk
Nuts (ie Almonds, Hazelnuts, Cranberries, Raisins etc., )

Heat all in a nonstick pan till starts to bubble.

Bubble for a good 4 minutes.  This part takes practice till you know how long to cook it for.  NEVER be tempted to taste it, it is SUPER SCALDING!

Place on a nonstick metal sheet that can later be place in fridge or freezer.  

Chill till solid, then break to pieces and enjoy.