One week rolls into the next and now it’s time to say goodbye to October. My other half and I have been busy spending time in the garden, repotting, fertilizing plants, visiting nurseries and buying flowering annuals. With Bahrain’s arid climate gardening is a challenge, but we do our best and over the years with trial and error, we have carved out a little oasis in the desert we are proud of. Continue reading
no-bake recipe
Beetroot-Cured Salmon Canapés
I mentioned in an earlier post that I wanted to try the beetroot-cured salmon recipe from a new cookbook. The contrast of color is visually impressive and love the subtle sweet earthy flavor from the beetroot. The recipe itself is easy but you need to prepare the salmon at least two to three days before consuming. When buying salmon use the freshest of fish, sushi grade if possible and plan to start the curing process the same day. Continue reading
Honey Mustard Salad Dressing | For your Store Cupboard
We eat a fair amount of salads so it’s handy to make extra salad dressing and store it in the refrigerator for further use. This creamy home-made honey mustard dressing keeps well and sure tastes better than the bottled kind. Adding honey sweetens the dressing and you can decide to add more or less depending on your taste. Most likely you already have the necessary ingredients stocked in your kitchen. Continue reading
