Spice of life
I have been so low lately and I thought I was unsinkable. Covid bit me on the bum for sure, despite being double jabbed! It only managed a nibble and I`m glad to report I`m back in business, living for love and loving to eat!
Whilst ill I had zero interest in food, coffee, alcohol and Love. I think this is what it must be like to be dead. All the passions untasted, what a sorry waste.
Today was the end of term, so big dreams and holiday happy hormones are zooming round my system. I sat outside in the sunshine and felt totally solar powered... it was a beautiful day of recharging and reconnecting with my special ones.
Relationships are the most important contributor to happiness in our lives. They make us more contented, healthier and even live longer. Let`s face it we`ve all been disconnected from our friends and families these past couple of years. Reconnecting with my close ones has got to be top of my holiday to do list. Friends and family provide love, meaning, support and an increased sense of self worth. When you are ill you know who really cares for you.
My best friend texted me all the time, my furry friends never left my side for ten days, so comforting, bringing warmth and energy and illuminating dark days with their brightness.
I think my family has missed my cooking... when I worked at The Bodrum Turkish restaurant in Manchester the chefs used to throw knives at each other. In my absence my children have been standing the heat in the kitchen , whipping up fish finger butties , homemade soups and quesadillas to die for...not literally of course! I am so proud of them and how they have tried to entice me to eat as my senses slowly reawakened.
So the first thing I`m doing this holiday is making them a feast to spice up the weekend, soul in a bowl, spicy , just how we all like it. It`s so good to be alive...I`m so hungry for everything. It`s going to be a great Summer...
Tandoori king prawns
500g large tiger prawns, tails on, peeled and deveined
4 cloves garlic crushed
2 tsp hot chilli powder
4 inch piece fresh ginger grated
2tsp garam masala
1tsp cumin
1 tsp cinnamon
8floz plain yoghurt
1 tbs runny honey
seasalt
juice 2 lemons
In a bowl put all the spices and yoghurt and lemon juice and prawns and marinate overnight.
Either barbecue for three minutes on hot coals or grill for ten minutes until sweet but slightly charred. Serve in a warm brown chappati with lots of red onion and fresh coriander.
Mint raita-
4 tbs Greek yoghurt
2 tbs mint sauce
2 cloves garlic grated
chilli powder, seasalt
squeeze lemon juice, splash of olive oil
Mix it all up and leave to marinate, drizzle on the Tandoori prawns. (Tastes prawnographic, sexy feel good food believe me!)
