This is one of my post run favourites – warm, easy to make and absolutely delicious. Do those 5 minutes of prep work as soon as you’re back home and while this goodness is simmering hop into the shower, get back to life and food is almost ready. I mean, how great is that?! No runchies with that one, I promise.
1 cup couscous
1 cup fresh baby spinach
1 small onion
1 garlic clove
1.5 cups cherry tomatoes
2 rosemary sprigs
1 bay leaf
sage leaves fresh/dry
optional: feta to sprinkle on top, 1/4 cup white wine to add with the water
Chop up the onions, rosemary and sage, grate the garlic and heat olive oil in a pot. As soon as the oil is hot, add the tomatoes and sweat until the skin has almost popped and has some color to it – just be careful not to burn them and stir. A lot. As in: stir more than you’d think is necessary to keep the tomatoes moving. Add the herbs as soon as the tomatoes are almost done, sweat lightly and add 3 cups of water (and the wine, if you’re using some), also add the bay leaf.
Simmer on very low heat for about half an hour until the tomatoes are super soft and the water has completely infused with the herbs. When the water has reduced a little – if it really did reduce too much, add a bit more and wait until it’s simmering again, then add the couscous, spinach, salt, pepper, stir for some 3-4 minutes until the couscous is cooked. Voila, ready to serve!
If you follow a certain diet – pale0, vegan, no wine (sorry, but who in their right mind would do such a thing?!), the optional ingredients may not be for you – just keep an eye out, you’ve been warned.
The 100th blogpost – incredible how time flies. And as incredible where my little ‘I’m going to Istanbul and I’ll just blog about it’-blog has gone.
Thanks for reading. Thanks for commenting. You have no idea HOW appreciated this is.
It’s finally summer in Vienna, so here’s a lovely little recipe I brought back from Turkey.
It’s the perfect drink for a hot summer day. At first, most of us exchange students eyed the stuff curiously, but highly doubtful. But as soon as we learned to enjoy hot food and as soon as the hot weather came, we almost got a little too addicted to the stuff.
To the delight of all English-speakers, this stuff is pronounced like the country Iran. Sounds weird, but it’s true 😉
In Turkey, you’ll get it in every restaurant but mostly ready made. Here’s an easy variation to make at home.
Ingredients for one drink:
200g unsweetened, plain yoghurt
100ml water (still/tap and as cold as you can get it)
1/2 tsp salt
Stirr well together and enjoy!
For a really nice variation put your ingredients into a blender and add a few sprigs of mint and/or basil. It’s oh-so-lovely!
Sunday was one of those spring days that already feel like summer – it’s sunny, it’s hot and the whole city is looking for a spot outside somewhere. After having brunch in one of Vienna’s liveliest spots, my friends figured we’d get out of the city as fast as possible and go for a nice little hike in the hills.
You know how they say ‘never trust anyone who knows a shortcut?’ – judging by all the scrapes and blood on my legs, I should have learned my lesson now. All the running-through-the-wilderness nonsense paid off pretty well though – I got a bunch of sweet woodruff and a crazy amount of wild garlic to take home.
So, beware of loads of recipes containing spring garlic – and don’t even try to say I haven’t warned you.
1 bunch wild garlic
1/2 bunch peppermint
8 dried sage leaves (If you’ve got fresh sage at hand: go for it)
1 tsp dried rosemary (same)
1 tsp pepper
1/2 tsp mustard seeds
1 tsp dried lavender
and if available: 1/2 tsp dried orange blossoms
Let the butter soften for about 30 minutes, finely chop the mint and wild garlic and mix everything together.
This will keep for 3+ weeks in your fridge and a lot longer if frozen.