Every day we had a special celebration dinner this week.
Why was that: my son is finishing his exams, so to keep the spirits up we ate his favorite food:
Monday we ate pizza and celebrated my lover’s birthday as well.
Tuesday I made white asparagus with a samphire egg dressing and in olive oil baked new potatoes.
Wednesday we had the lovely soup I published yesterday with a leftover piece of my gluten free pizza and a side salad.
Today we are going to eat tacos with spicy brown beans, quacamole, some cheese, tomatoes and this lovely carrot salsa.
Tomorrow will be his last exam(I hope), geography, and we are going to have a BBQ in the garden of my friend M. and her son!
Pfff, it was really a rough ride.
300 g carrots, grated roughly
1 medium red onion, chopped
2 cloves of garlic, chopped,
1 hot red pepper or same amount red paprika when you don’t like hot, also chopped
handful of coriander leaves, chopped
juice of 1 lime (taste)
pepper and salt
2 tbsp good olive oil
Put everything in a food processor and pulse till it is a juicy puree. Taste and add seasoning to your own tastes.
300 g wortels, grofgeraspt
1 middelgrote rode ui, grofgehakt
2 tenen knoflook, gehakt
1 hete rode peper of dezelfde hoeveelheid rode paprika als je niet van heet houdt, ook gehakt
handje korianderbladdjes, gehakt
sap van 1 limoen, of meer, maar proef
peper en zout
2 el goede olijfolie
Doe alles in de blender en pulse tot het een sappige puree is. Proef nogmaals en voeg naar eigen smaak toe wat je mist.
Recipe adapted from: World Food Café 2