Category: Carrots and Claret

  • Druskininkai: Desperately Seeking Sanctuary

    IMG_7836

    I love the luxury of unwinding and being pampered in spas. I have been lucky enough to visit them all over the world. I have lost count of the number of times, with just a week to take on the Herculean task of de-stressing, that I’ve googled ‘spa, Europe and lake’. If I had carried out my searches in Lithuanian or Russian (the clientele at my new favourite spa are mostly Russian), I would have come up with Druskininkai. But I didnt, it took a Lithuanian friend coming back to London, relaxed and glowing, to introduce me to this place.

    IMG_4798

    I have been to this, well off the beaten track Lithuanian resort twice now. It took me the whole of the first week long visit to pronounce the name of the spa town with any degree of confidence (Droosk-IN-in-kye, with the emphasis on the second syllable).

    IMG_4807

    I have visited beach resort spas and have nothing against them at all. But in the summer I would rather go short haul, avoid crowded coastlines, swap the babble for babbling brooks, walk in tranquil forests and swim in chanced upon fresh water lakes. Druskininkai ticks all the boxes.

    IMG_4755

    With no Lithuanian and just a smattering of Russian in my vocabulary, in the big hotel in which I stayed on both occasions, its easy to just tune out of the noise and exist almost on a different frequency.  One English man appeared briefly on my first stay and I was most disappointed but he soon went elsewhere and on my most recent stay I heard a Norwegian man complaining loudly in English that the doctors appointment for his wife was inconvenient as she needed one hour to eat just a tiny portion of dinner.  But the rest of the time this little isolated group drank copious amounts of beer and spoke in Norwegian.

    IMG_7868

    Next, getting there, my hotel Spa Vilnius, the local fare and the good old fashioned European treatments

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  • Tasty Tacos with Refried Beans and Guacamole

    Tasty Tacos with Refried Beans and Guacamole

    A delicious vegan take on a Mexican favourite.   Use handy canned refried beans and tasty corn tacos for a super quick supper.  Spicy and delicious, these fast, healthy tacos remind me of a trip to Mexico.  Not a country I would have associated with vegetarianism, but nonetheless, one of the most delicious things I tasted there were tacos with avocado, cooked at the road side.

    Tacos with Refried Beans and Guacamole

     

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    Tasty Tacos with Refried Beans and Guacamole


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    • Author: Karen
    • Total Time: 35 minutes
    • Yield: 6 1x
    • Diet: Vegan

    Description

    Quick and easy vegan tacos made with savoury canned refried beans, crisp taco shells, and a fresh, zesty homemade guacamole topping. Perfect for a fast, healthy weeknight supper that packs a flavourful punch!


    Ingredients

    Scale
    For the tacos:
    • 2 onions, chopped
    • A clove of garlic, minced
    • 2 green bird’s eye chilies, chopped (use one for a milder effect)
    • 1 tsp dried cumin seed
    • 2 large ripe tomatoes, chopped
    • 1 large (435g) can or 2 small (215g) cans of refried beans
    • 6 taco shells
    • Vegetable oil
    • Salt and black pepper, to taste
    For the guacamole topping:
    • 1 large ripe avocado, chopped just before serving
    • 1 large ripe tomato, chopped
    • Half a red onion, finely chopped
    • A green chili, finely chopped
    • A garlic clove, minced
    • The juice of a lime
    To serve:
    • The juice of half a lime and two lime wedges
    • A handful of chopped bottled jalapeños
    • 1 tbsp chopped flat-leaf parsley (or cilantro) (optional)
    • Tabasco sauce
    • Seasonal salad leaves

    Instructions

    1. Preheat the oven to 190°C (375°F / Gas Mark 5).
    2. Sweat the onions in a pan with a little vegetable oil and a pinch of salt for up to 10 minutes, until softened.
    3. Stir in the chopped chilies and minced garlic.
    4. Add the cumin seeds and stir, letting them toast for 2 minutes.
    5. Pour in the refried beans and season with a generous grind of black pepper.
    6. Stir in the chopped tomatoes and heat through. Squeeze the juice of half a lime over the beans.
    7. Mix the guacamole ingredients in a bowl, leaving it lightly mashed and rustic.
    8. Warm the taco shells open-side down on a baking tray for 2 to 3 minutes in the oven.
    9. Assemble the tacos by piling the warm shells with the beans, then topping with guacamole, jalapeños, and parsley/cilantro.
    10. Serve immediately with lime wedges, seasonal salad leaves, and Tabasco.

    Notes

     Makes 6 small tacos, serves two as a light meal, add rice or potatoes for a more substantial main course

    • Prep Time: 15
    • Cook Time: 20
    • Category: Vegan
    • Method: Fry and Bake
    • Cuisine: Mexican

    Nutrition

    • Serving Size: 3 tacos
    • Calories: 490
    • Sugar: 6g
    • Fat: 21g
    • Saturated Fat: 3g
    • Carbohydrates: 62g
    • Fiber: 16g
    • Protein: 15g

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  • A Walk on the Wild Side: Borneo’s Rainforests

    DSCN5536

    The Semengoh Wildlife Reserve is a twelve mile drive from Kuching and well worth the trip, Borneo has beautiful beaches in the more touristy destinations of the North, but the attraction for me wasnt sun, sea and sand.  I joined a couple of tours arranged by the Bermibeh Travellers lodge (Ewe Hai Street) . They started early, and not being much of a morning person I skipped breakfast, but this was offered to me gratis by the great people at the Bermimbeh hostel while I waited for the vehicle.

    DSCN4481

    On the first trip I didnt see any of these fantastic creatures, just lots of gruesome photos of the damage they could do to you if you do see them and let them get too close.  ‘If an orangutan touches you, you always go to hospital’, our guide as the reserve told us.  These orangutans are being rehabilitated into the wild and if they dont need to come to take the food laid out for them, it’s a good sign, they are doing well.  They are orphaned or injured or have previously been kept as illegal pets and the aim is not to tame them but to help them as they fend for themselves. On my first visit we waited and waited quietly (and as usual in a group of people, some not so quietly) in the woods but they didnt come.

    DSCN6238

    My next excursion was to Jong’s Crocodile Farm, also a short drive away.  The significance of the word ‘farm’ didnt really sink in at the time, but the crocodiles that are fed for the (fairly scarce) tourists are in huge emerald green pools.  I had the place almost to myself once a small group of Malaysian sightseers had left.  Its a tranquil leafy spot with crocodiles everywhere.  Inside an enclosure a huge tailless beast languishes in a solitary pen, apparently he was born this way and would be savaged by the others outside.

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    Jong’s is a pretty and surprisingly peaceful place, considering the thing to do is to wander amongst the largest and most aggressive living reptiles.

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    The Ibans are tribe of Dayak people native to Borneo, the villages and long house in the rain forest are a beautful place to visit.  I couldnt help feeling at times that I was in a human zoo.  Apparently headhunting has been phased out but the dried skulls in the rafters looked a little too authentic.

    DSCN4513

    On my second visit to Semenggoh (these trips arent expensive, especially if you book them at somewhere like the Bermibih lodge, rather than a swanky hotel like the Pullman, and the entrance fee supports the centre) the guide started saying ‘look, look, over there!’ in an animated Attenborouesque stage whisper.  And there they were, these magnificent creatures.

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    Semenggoh Nature Reserve

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  • The Ultimate Vegan Massaman Curry (Easy One-Pot Recipe)

    The Ultimate Vegan Massaman Curry (Easy One-Pot Recipe)

    Massaman Curry

    I had my first Massaman curry in my favourite Thai restaurant; it was the only bad dish I ever had there! They forgot the tofu and added it straight from the pack when I pointed it out, the whole dish was bland and insipid. I gave it another go in a vegan restaurant and it was delicious. This is my take on a homemade Vegan Massaman Curry. I used cashews for healthy plant-based protein. There are lots of ingredients, but apart from the rice, it’s an easy one-pot vegan dinner. My version is rich, creamy, spicy, aromatic and absolutely delicious!”

    Follow along with the simple steps below to create this ultimate comforting Vegan Massaman Curry at home tonight.

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    Massaman Curry


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    • Author: Karen
    • Total Time: 45 minutes
    • Yield: 4 1x
    • Diet: Vegan

    Description

    A rich, creamy, and aromatic Vegan Massaman Curry that makes the perfect comforting one-pot dinner. Packed with flavour, tender potatoes, and wholesome cashews for healthy plant-based protein, this easy recipe is a delicious upgrade from traditional Thai takeout.


    Ingredients

    Scale

    Section 1: Spices and Aromatics

    1 onion, diced

    4 cloves of garlic, minced

    1.5 inch piece of ginger, chopped

    0.5 teaspoon dried cumin seed

    0.5 teaspoon dried coriander

    1 tablespoon turmeric

    1 teaspoon dried chilli flakes

    black pepper to taste

    a little vegetable oil

    Section 2: The Curry Base

    4 medium potatoes, scrubbed and quartered

    2 large tomatoes, chopped

    400ml can of coconut milk

    2 teaspoons tamarind paste stirred into 2 tablespoons water

    2 tablespoons peanut butter

    1 tablespoon agave nectar

    0.5 teaspoon of salt

    Section 3: To Finish and Garnish

    200g cashew nuts

    juice of a lime

    3 spring onions, sliced diagonally



    Instructions

    1. Put the cashew nuts in a cup and pour in boiling water to just cover them.
    2. Splash some vegetable oil in a large saucepan so it just covers the bottom, add the onion and salt, stir and sweat on the lowest heat for about ten minutes until softened.
    3. Add the garlic and stir.
    4. Add the ginger and stir.
    5. Add the turmeric, coriander, cumin, dried chilli flakes, give another good stir, and grind in some black pepper.
    6. Add the tamarind water.
    7. Add the potato pieces so they start to absorb the flavours, followed by the chopped tomatoes. Add a little more water to loosen the mixture if necessary.
    8. Add the coconut milk and stir.
    9. Allow the curry to come slowly to the boil and simmer for about 30 minutes until the potatoes have softened. (Now is a great time to start cooking your rice).
    10. After 15 minutes of simmering, stir in the soaked cashews along with their soaking water.
    11. Just before serving, stir in the peanut butter, half of the lime juice, and the agave nectar.
    12. Serve hot, garnished with the sliced spring onions, a final squeeze of lime, and an optional pinch of dried chilli flakes.

    Notes

    Time-Saving Shortcut: If you want to skip blooming the spice base from scratch, you can replace the spice list with 2–3 tablespoons of a store-bought paste. I highly recommend Maesri Masaman Curry Paste because it is authentically flavored and naturally 100% vegan. Be very careful when shopping for other commercial Thai brands, as many standard curry pastes contain hidden shrimp paste or fish sauce even if the front packaging looks vegetarian. Always read the allergen warnings on the back carefully

    • Prep Time: 15
    • Cook Time: 30
    • Category: Vegan Dinner
    • Method: Boil
    • Cuisine: Asian

    Nutrition

    • Serving Size: 1/4 of recipe
    • Calories: 710
    • Sugar: 11g
    • Fat: 47g
    • Saturated Fat: 16g
    • Carbohydrates: 57g
    • Fiber: 7g
    • Protein: 17g

    Tips for the Perfect Vegan Massaman Curry

    * **Uniform Cooking:** Cut your potato chunks into equal sizes so they all soften at the exact same rate during the 30-minute simmer.

    * **Taming the Spice:** If you prefer a milder dinner, reduce the dried chilli flakes by half or skip the final garnish pinch entirely.

    * **Storing Leftovers:** This curry tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. If the sauce thickens up too much while chilling, simply stir in a small splash of warm water or vegetable broth when reheating to restore that rich, velvety takeout texture.

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  • Kuching ‘Cat City’

    River Houses

    Kuching is a bustling city on the banks of the Sarawak River on the island of Borneo.  There are tourists inevitably, but it’s off the beaten track enough to be exotic and not like anywhere else, making it an interesting city to explore.  You will find plenty of unique shops, cafes and restaurants (unique apart from a branch of that nasty virulent golden arch chain) and there is big bargain department store (go here especially if you are in need of a new rucksack for the rain forest).

    Palace

    The bench-lined river promenade is a great place to start sightseeing or to sit and watch the colourful boats.  I was lucky enough to chance upon the annual regatta. There are long sunset river cruises culminating in a show performed by exquisite traditional dancers.  People squealed as a small crocodile swam along the surface close to the boat.   If you feel up to braving a smaller (infinitely more capsizable) boat and forget about the aforementioned crocodile there are short expedient rides to take you across to the grassy residential shores of the opposite bank, the site of the Astana, the residence of the Sarawak governor built by a certain Charles Brooke in 1869 and where via loud speakers there is sermonising on the word of the prophet Mohammed.

    Here Be Dragons

    A Singaporean friend had recommended that I try the local delicacy ‘midin’, an edible jungle fern native to Sarawak and I found it in the cafe ‘Zhun San Yen’ near the river. After having the delicious samphire-like vegetable along with lots of other delicious dishes at this cafe run by Bhuddists I became a semi-regular (bolstered by my calamity of forgetting to take any money on my second lunch and the owners being totally cool with me bringing it when I came down later).  All the dishes are vegetarian, some using the traditional Chinese style of cooking with faux meats and they are all delicious.  The self service buffet is charged by weight (economical and handy for the budget conscious) and the staff are charming.

    No Meat

    Away from the river the town is a busy hive of streets.  Apparently it’s uncertain whether the word ‘Kuching’ derives from the Malay word for cat ‘kucin’ or from the Chinese word for port ‘cochin’ but there are numerous cat statues and even a cat museum (I know where I’d put my money).   Around town there are lots of interesting buildings, temples both Chinese and Indian and a magnificent mosque as well as a colourful dragon-filled Chinatown.

    Cat City

    The breathtakingly beautiful Reservoir Park was a spectacular find.  Take the opposite direction from river, setting out from the Pullman hotel and a twenty minute or so stroll from the city centre (anyway you’ll need a map but they are easy to come across)…

    Beautiful Park

    At night the river esplanade seems to be the real heart of the city, it’s full of people taking the air, strolling or sitting at the food stalls. However; if you find exploring the city on foot thirsty work and want something a little stronger there are places around that serve cocktails, beers and wines.  Larger hotels and some cafes and restaurants sell alcohol, but not all of them, this being a muslim country.  My Rough Guide recommended a ‘lifestyle bar’ called ‘Tao’ on Jalan Padungan. After an walk around streets filled with little shops selling hardware and tiny restaurants selling Indian or Malay food, amongst the hustle and bustle of city life, people sitting at the front of their shops enjoying the cooler balmy nights.  I found the address, now called 175 it was a really cool place; friendly staff, healthy food with vegetarian choices and smoothies but cocktails and wine and beers too; music, sofas, a couple of floors and discrete areas and best of all a free fish pedicure for every customer while they sip their drinks.

    Cat Statues

    Next: Iban longhouses and crocodiles

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  • Chocolate Rum and Raisin Pie

    Chocolate Rum and Raisin Pie

    Chocolate Rum and Raisin Pie


    Looking for a guilt-free indulgence? This delicious, low-fat chocolate tart is naturally sweetened with agave nectar. Rich in fibre and protein, this dairy-free and gluten-free dessert delivers a creamy, chocolatey treat that lets you have your cake and eat it too! If you are looking for a guilt-free dessert, this easy chocolate rum and raisin pie is the perfect treat!

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    This delicious low fat dessert is sweetened with agave nectar. If you prefer to omit the rum flavouring add an extra drop of vanilla extract. It is high in fibre and protein and dairy and gluten free so you really can have your cake and eat it too!

    Chocolate Rum and Raisin Pie


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    No reviews

    • Author: Karen
    • Total Time: 0 hours
    • Yield: 8 slices 1x
    • Diet: Vegan

    Description

    A rich, velvety vegan chocolate tart made with a wholesome almond and buckwheat flour crust and a silky, high-protein tofu filling. Naturally sweetened with agave nectar, this low-fat, dairy-free, and gluten-free dessert can be customised with a hint of rum or extra vanilla extract.


    Ingredients

    Scale

    For the Crust

    85g (3 oz) ground almonds (almond meal)

    85g (3 oz) buckwheat flour (or soya flour)

    4 tbsp olive oil

    2 tbsp agave nectar

    1/2 tsp baking powder (reduced from 2 tsp to prevent cracking)

    1 tsp low-sodium salt

    1/4 tsp ground cinnamon (optional, added for depth of flavor)

    Approx. 4 to 6 tbsp water (add gradually, 1 tablespoon at a time, until the dough comes together)

    Oil spray (for greasing the tin)

    For the Filling

    1 pack (349g / 12.5 oz) silken tofu (well-drained and gently pressed)

    1 tbsp cornstarch or 1 extra square of melted dark chocolate (added to help the filling firm up and slice beautifully)

    2 tbsp raisins (soaked in 1 tbsp of rum or warm water, then drained)

    2 tbsp unsweetened cocoa powder (plus extra for dusting)

    1 tbsp agave nectar

    1 to 2 drops vanilla extract

    A small handful of unsweetened dark chocolate chips (or 3 squares of vegan chocolate)

    A handful of walnut pieces

    A handful of fresh strawberries (optional, for garnish)

    For the Crust

    85g (3 oz) ground almonds (almond meal)

    85g (3 oz) buckwheat flour (or soya flour)

    4 tbsp olive oil

    2 tbsp agave nectar

    1/2 tsp baking powder (reduced from 2 tsp to prevent cracking)

    1 tsp low-sodium salt

    1/4 tsp ground cinnamon (optional, added for depth of flavor)

    Approx. 4 to 6 tbsp water (add gradually, 1 tablespoon at a time, until the dough comes together)

    Oil spray (for greasing the tin)

    For the Filling

    1 pack (349g / 12.5 oz) silken tofu (well-drained and gently pressed)

    1 tbsp cornstarch or 1 extra square of melted dark chocolate (added to help the filling firm up and slice beautifully)

    2 tbsp raisins (soaked in 1 tbsp of rum or warm water, then drained)

    2 tbsp unsweetened cocoa powder (plus extra for dusting)

    1 tbsp agave nectar

    1 to 2 drops vanilla extract

    A small handful of unsweetened dark chocolate chips (or 3 squares of vegan chocolate)

    A handful of walnut pieces

    A handful of fresh strawberries (optional, for garnish)


    Instructions

    Step 1:

    Make and Bake the Crust

    Preheat and Prep: Preheat the oven to 180°C (350°F, Gas Mark 4). Spray a 10″ (25cm) flan or pie dish with oil spray.

    Mix Dry: In a medium bowl, mix all the dry ingredients together (ground almonds, buckwheat flour, baking powder, and salt).

    Form the Dough: Add the olive oil and agave nectar. Begin adding the water 1 tablespoon at a time, mixing as you go. You will need approximately 4 to 6 tablespoons of water to make a soft paste/dough.

    Press into Dish: Scrape the mixture into the centre of the oiled dish. Press the dough evenly across the bottom and up the sides of the dish using your hands.

    Bake: Bake for 15 minutes until golden brown, then remove from the oven and allow to cool completely.

     

    Step 2: Make the Filling & Assemble

    Prep the Toppings: Reserve a few walnut pieces for garnishing (and strawberries too, if using).

    Blend the Filling: Add the drained silken tofu, drained soaked raisins, cocoa powder, agave nectar, vanilla extract, chocolate chips/squares, and your chosen setting agent (cornstarch or melted chocolate) into a food processor. Blend until completely smooth and creamy.

    Fill the Crust: Scrape the smooth filling onto the cooled pastry base and smooth out the top with a spatula.

    Garnish: Decorate the top with the reserved walnut pieces and a light dusting of extra cocoa powder.

    Chill and Serve: Place the tart in the fridge to chill and set for at least 30 minutes (or up to a few hours for a firmer slice). Serve cold, garnished with fresh chopped strawberries if desired.

    • Prep Time: 10
    • Cook Time: 15 minutes + 30 minutes cooling
    • Category: Dessert
    • Method: Bake
    • Cuisine: Healthy

    Nutrition

    • Serving Size: one eighth
    • Calories: 260
    • Fat: 17.4g (mainly healthy fats from almonds, walnuts and olive oil
    • Carbohydrates: 22.9g
    • Fiber: 3.7g
    • Protein: 7.4g

    Recommended Equipment for the perfect Chocolate Rum and Raisin Pie

    To get the perfect texture and presentation for this recipe, here are the tools I recommend using:


    25cm Flan or Pie Dish: A good quality, loose-base 25cm tart pan makes it incredibly easy to remove and slice the pie neatly.

    Fine Mesh Sieve: Perfect for getting that beautiful, even dusting of cocoa powder over the top before serving.

    Hand Blender: If you don’t have a large food processor, a budget-friendly hand blender is perfect for getting the silken tofu completely smooth and velvety.

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  • Borneo: Dream Destination

    Pullman

    Borneo had long been one of my dream destinations, so whilst on a secondment in Singapore, I was lucky enough to make a few trips there.  Taking advantage of Air Asia’s handy flights I flew to Kuching, a sprawling, bustling city on the banks of the Sarawak River.  And here from here, the Malaysian part of the island I was able to explore this exotic land.

    Pool

    There are backpackers lodges and dormitories but on a hill in a fairly quiet part of town, a twenty minute drive from the airport, is the gleaming Pullman Hotel.  My first visit coincided with the soft opening of this sparkling new modern tower. The deluxe rooms on the top floors have floor to ceiling windows with views of the river and the city.  The bright, spacious public areas are sun streaked and comfortable and the relaxation area around the pool doubles as a nightclub complete with light shows in the evening.   The tapas by the pool are delicious and remarkably good value. There is also a gym, a jacuzzi and a steam room and a few yards from the entrance to the hotel I found a massage centre where the wonderful treatments  seemed to be a hybrid of a hard Thai pummelling and Swedish deep tissue massage with oil.

    Night Club

    So if you have flown from further than Singapore or are just in need of some down time the food and relaxation areas in the hotel are pretty good.  There is a cafe with international dishes and breakfast, but for dinner the more formal Nu Er Hong restaurant on the ground floor has an extremely delicious traditional Chinese vegetarian selection and a good wine list.

    The River

    This would almost be a destination hotel if it wasnt Borneo out there!  After dinner, or after a swim and a massage, the charming Kuching waterfront promenade is a short stroll away and is a gentle introduction to the city.  And Kuching is a good base to explore the surrounding areas, and Borneo.

    Jalan Borneo

    Next Kuching; ‘Cat City’, Borneo 

    I stayed at the 5 star Pullman Kuching, Malaysia and flew Air Asia

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  • Friday Night Dinner

    Sunset Arriving alone for a second visit to Dahab on Egypt’s Sinai peninsula I had a solitary dinner of hummus and baba ganoush washed down with Egyptian red wine in the big tented open-sided cafe by the sea and listened to the waves.
    Chevrons
    After the journey there, the intention had been to do a bit of unpacking before an early night.  However I had met a friend, Hemaid on my first visit and found myself sending him a text message from the soporific cushions of the cafe.  ‘I will be there in one hour’ was his swift reply.
    Downtown
    He waited for me, parked in a dusty side street a few minutes walk from the hotel.  ‘Marhaba habibi, I have dinner with my brother at eleven.’  And serenaded by a local music station we proceeded to drive past the men smoking in the roadside cafes and the people walking home until there were no more low white buildings.
    Convenience Store
    We drove and we drove and ahead of us the rocks gleamed white in the jeeps headlights.  The road became bumpier and we closed our windows against the dust and I wondered how he was going to return me safely to the hotel before his late dinner with his brother.  When the road could not be described as a road anymore and all round was pitch black I dared to venture ‘we’ve come a long way..’.  ‘You think I kidnap you?’ he laughed.
    Dahab
    Eventually after manoeuvering up a steep incline with an startling drop down to the sea
    on one side and alarmingly after our kidnap talk we saw the lights of a stationary car.  We parked close by.
    Goats
    ‘This my brother Abduallah and this his friend Zayed, I have fifteen brothers’.  Two smiling and friendly men squatted in their grey djellabas on the shingle beach by a large shallow pan over a fire.  Although I had eaten (and eschew flesh) the aroma was delicious.
    On the Road
    As is the Bedouin way there were cushions and blankets and tea and the utmost comfort to be had in this deserted remote area.  All was quiet apart from the sound of the sea and the soft Arabic chatter of the men as they ate their meal of crabs caught in the cove with tomatoes and onions.  I looked behind me at the stark moonlit white mountains all around and then lay down on the blankets and cushions and watched the black sea shimmer and ripple with the luminescence of the moon and the stars.  Any given part of the black black sky gave up its stars after a few moments of focused attention.
    Secluded Beach

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  • Is the Pope a Catholic? Fun and Dissent in the Sinai Desert

    Through the Desert

    Our Bedouin driver sped through the bare sun bleached desert mountains for two hours, the scenery varied little but mesmerised in its stark inhospitable magnificence. An ideal place for antique metal collectors.
    En Route
    I sat squashed in the front seat with an droll Polish woman who joked at each heavily armed checkpoint about not showing Dirk’s American passport to the guards.  She said this unfailingly at each lazy, crazily armed and menacing stop and seemed oblivious or unconcerned about Dirk’s silent unamused grimace.
    St Katherine's Monastery
    Circa AD330 the Roman empress Helena built a refuge for hermits next to the burning bush where God was believed to have spoken to Moses.  St Katherine’s monastery is named after a Christian martyr who exemplifying the shocking job of the martyr was tortured on a spiked wheel and then beheaded for her faith.  Onlookers were also killed when the horrific device spun out of control.  Visitors flock to what is now a Unesco World Heritage Site and to climb or ride a camel up Mount Sinai.
    Camel
    I wandered away from the group to look at ancient works of art and outside was asked by one of the camel herders if I was American.  I later found out that two American tourists had been kidnapped here a couple of weeks previously, apparently to have been released unharmed after a couple of hours of drinking Bedouin tea.
    The White Canyon
    Later we clambered down some rocks and walked between the mighty stratified eroded sandstone walls of the white canyon with a Metal detector scoop.  I trudged far ahead of the garrulous group, hatted against the piercing sun, I was able to scoop out a few things from the sand.  At the end of the path I found a smallholding and met a beautiful Bedouin boy Mohammed who showed me to a big cushioned tent and gave me sweet black tea.
    Mohammed
    Natural wonders abounded but so did tempers. When a beautiful lunch was brought out Awful Audrey proclaimed that she didnt eat carbs and I was chastised by Dirk for wandering off.  Tour leader Hemaid suddenly announced while Dirk was holding forth ‘welcome to the USA, our American civilisation is the oldest in the world, our American civilisation more than 187 years old’. Shaken, it transpired that Dirk was quite afraid to be an American in this desert.
    Bedouin Tent
    Over dinner Dirk expounded upon all he had read on the coptic church and when he mentioned a pope I ventured ‘so it’s Catholicism?’  ‘No Coptic Orthodox’ he corrected. Is the pope a Catholic? Not if he’s Egyptian he isnt.

    IMG_0449

    I stayed at the Coral Coast Hotel (which refreshingly doesnt have a website yet, but you can google it!) in Dahab, and flew with Easy Jet.

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  • Lentil Bolognese

    Lentil Bolognese

    Why You’ll Love This Recipe

    This healthy lentil bolognese is the perfect weeknight meal when you want something comforting but don’t have hours to simmer a traditional meat sauce. Red lentils are an absolute powerhouse for plant-based diets because they require zero soaking time and cook completely soft in just 20 minutes. Plus, they soak up the rich garlic, oregano, and tomato flavours beautifully, creating a thick and hearty sauce that pairs perfectly with wholewheat spaghetti.

    Lentil Bolognese

     

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    Lentil Bolognese


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    • Author: KL
    • Total Time: 25 minutes
    • Yield: 2 1x
    • Diet: Vegan

    Description

    Iron-rich, easily cooked red lentils are a nutritious addition to a vegan diet. No need for soaking with these little nutritional powerhouses! This simple recipe is a delicious, protein-packed take on a classic pasta sauce.


    Ingredients

    Scale
    • 1 tbsp olive oil
    • 1 white onion, chopped
    • 1/2 tsp dried oregano
    • 2 cloves garlic, chopped
    • 1 tsp dried chilli flakes (or more to taste)
    • 2 tbsp tomato puree
    • 1 can (400g / 14 oz) chopped tomatoes
    • 1/2 cup (100g) red lentils
    • 1/2 cup water
    • Wholewheat spaghetti (to serve)
    • Salt and black pepper, to taste

    Instructions

    • Heat the olive oil in a pan with a lid. Add the chopped onion, sprinkle with salt, and sweat on a low heat for 5 minutes until soft but not browned.
    • Add the dried oregano, dried chilli flakes, chopped garlic, and a good grind of black pepper. Stir and cook for another 2 minutes.
    • Stir in the tomato puree, then pour in the can of tomatoes.
    • Add the red lentils and water. Bring to a boil, then cover with the lid and simmer on the lowest heat for 20 minutes, or until the lentils are soft. (Pro-tip: If the lentils look dry while simmering, ladle in a splash of water from your cooking pasta).
    • In the meantime, cook your wholewheat spaghetti according to the packet instructions.
    • Drain the pasta, ladle the rich lentil sauce over the top, and serve warm
    • Prep Time: 5
    • Cook Time: 20
    • Category: Dinner
    • Method: Sautee
    • Cuisine: Italian

    Nutrition

    • Calories: 583
    • Fat: 10
    • Carbohydrates: 96
    • Fiber: 15
    • Protein: 25

    Lentil Bolognese Tips & Storage

    The Lentils: If you don’t have red lentils, you can use brown or green lentils, but keep in mind they will take about 15–20 minutes longer to cook and will have a firmer texture.

    The Veggies: Boost the nutritional value by adding finely chopped carrots and celery to the pan at the same time you sweat the onions.

    The Spice: The dried chilli flakes add a lovely warmth. If you prefer a completely mild sauce, feel free to leave them out or replace them with a pinch of smoked paprika.

    This sauce tastes even better the next day! Store any leftover Lentil Bolognese in an airtight container in the fridge for up to 4 days.

    When reheating, the lentils may have absorbed extra moisture, so simply stir in a splash of water or vegetable stock before heating it on the stovetop or in the microwave.

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