CQ`S Cooking Tips #2 TABBŪLE Variation

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Post by Val the Cookie Queen

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COOKIE QUEEN`S INFREQUENT COOKING TIPS No 2

VARIATION ON A TABBŪLE THEME

Hey Aromatic Friends!

My lunch today. With a side of avocado and grilled mushrooms. Not pictured. :)))

I spend most of the time making and baking cookies these days. That makes it kind of tough on my family as there was a time when they got awesome home cooked meals every day. Fortunately, due to their great upbringing, they all cook for themselves and sometimes even for me! But I still love to prepare food. But I want it to be healthy, quick and damn good. After all, I do have a reputation to keep up.

I love Turkish, Greek and Middle Eastern food. So today boys and girls, we are going to have a tabbouleh inspired dish.

Tabbouleh is arguably, originally from Syria and Lebanon. The Levantine Arabic word “tabbūle” is derived from the Arabic word “taabil” meaning seasoning. Use of the English word first appeared in the 1950s. Useless information fact of the day – the largest recorded dish of tabbouleh weighed in at 4,324 kilos!

I throw together tabbouleh type dishes a lot, no skill needed, unlike baking where it is useful if you have an idea of what you are doing!

how-to-chop-herbs bonappetit.comPhoto Stolen bonappetit.com

Ingredients of the day:

Bulghur, couscous, or Havuçlu Piyale Kuskus* (this is fat round balls of couscous that swell up to be the size of peppercorns – totally cool!)
Tomatoes
Cucumber
Feta cheese, or cheese of choice
Tons of chopped basil
Tons of chopped parsley
A good amount of chopped mint
Decent olive oil (if you can afford good perfume, you can afford good oil)
Lemon peel/zest
Lemon juice and/or balsmic vinegar (I use white but red will do)
Salt
Freshly ground black pepper
Thin slices of red pinion
Pomegranate molassess*
Tahini* (Use the white)

* get this stuff in a funky supermarket, or a middle eastern grocery store. It´s damn cheap and adds style and fragrance.

Prepare the grain according to whatever instructions are on the box. Traditional tabbouleh uses very little grain and more herbs. But use whatever you want.
Let it cool of course.

Chop the tomatoes, peel, de-seed and chop the cucumber, chop the cheese into chunks, then chuck it all into the bowl with the bulgur or whatever. Add all the chopped herbs, the more the merrier, but if you don´t have many then who cares? When all else fails you can always use dried oregano!! Stir it all up. Add a few good glugs of olive oil, throw in a little lemon zest, add some lemon juice ……… taste it, then add however much vinegar you want. Season with salt and pepper to taste, obviously. Before you serve it, drizzle it with pomegranate molasses. If you have not tried that yet, you must. It is sour and delicious and adds such a wonderful flavour. (It´s good on green salad too, and more …..) My daughter elegantly pours tahini onto everything at the moment. That works too. If you like it, do it. I decorate it with thin slices of red onion, but not too much. Onion breath plus perfume ………… Ugh.

pom molasses maresfoodandfunPhoto Stolen maresfoodandfun

Doesn´t matter if it´s winter or summer. It is always a welcome salad. I made a version for Christmas this year, and we barbecued on the balcony. Winter? Who cares.

So there you go. It is not rocket science. If you are sat there thinking, wow, that sounds nice, then get off your arses and make it. Add it to your repertoire. It never fails to impress. Off you go then.

Bussis
CQ xxx

WEDNESDAY!! MASTERCLASS with Robert Piguet CEO Joe Garces

Hi there Perfumistas,

It’s getting so close to our APJ EVENT brought to us by Libertine Parfumerie (who are always so supportive and generous with APJ), David Jones and Robert Piguet. I hope you are all as excited as I am.

For those that missed the last post, we have had a person drop out and there is a space. I would be so sad to not fill the event completely.

Fracas Robert Piguet Ad vk.comPhoto Stolen vk.com

What is happening? The CEO of Robert Piguet fragrances, Joe Garces, is in Sydney, Australia in June to celebrate the 65 years of Fracas by hosting four one hour Masterclasses that will take us through some of the Piguet fragrance line notes, creation and intent with a Q&A section afterwards. The seats are limited to only 14 per class and Libertine Parfumerie has offered the 2.30pm class on Wednesday June 26 to AustralianPerfumeJunkies!

What: FREE Fragrance Masterclass hosted by Joe Garces
When: 2.30pm Wednesday June 26 2013
Where: Meet 2pm David Jones Sydney City Store cnr Elizabeth & Market St Sydney

Should you purchase any Robert Piguet Fragrance Product on the day there will be a VERY special gift to take home.

Should you like I thought we could sniff through the halls of David Jones, have a spot of afternoon tea and then trot down to Christian Dior’s flagship store and smell the Couturier range.

Would you like to come and talk perfume with people who are TOTALLY interested and won’t think your habit absurd or you mental? Maybe you can’t wait to pick the brains of someone who makes the perfume world run? It could be that you have never yet smelled Fracas, or any of the other wonderful Robert Piguet line and you’d like to remedy that. Personally, I hope we get a run through of one of the newer fragrances, Bois Noir, which I love and am already considering a purchase of.

RP_Masterclass_Email

Please add your interest in the comments below.

I AM SO FRICKEN EXCITED ABOUT THIS!!!

Portia x