Rice, Salad, Aubergine Pilaf

Even though the weather is quite cold now and we need to wrap up warm, I still fancy fresh and colourful food. The recipe I want to share with you today is a version of the classic pilau rice with extra bits added, to achieve more colourful and wholesome dish. It is filled with baked aubergine cubes, sweet apricots, nuts, spinach, avocado, mint, three different types of rice and lentils. The flavour combination is awesome, and its packed fool of goodness. I have cooked rice and green lentils together to save time and simplify the recipe. 

Les Moules Marinières

I just spend severals days in « Bretagne » and I love the seafood, especially mussels, or as the French call them, “moules”. Mussels steamed in white wine and served in a sauce made from the cooking liquid with shallots is a classic French way of preparing mussels, « moules mariniere ». This is one of the easiest and loveliest ways to eat them. It is wonderful for an appetizer or a light lunch, and excellent with a glass of white wine and some crusty bread.

The Kiwai and it's health assets

First time I came across this tiny green fruit was at my local greengrocer. I did not even notice it as it is not the most appealing fruit, but he recommended it to me and let me try. I thought it was delicious. I have never heard of this fruit so I did some research.  Here I want to share with you what I found out.

The KIWAI is an ancestor of Kiwi. In English its called Hardy Kiwi and its also referred to as Siberian Kiwi. It also grows in Korea, Japan and Nothern China. It is approximately the size of a grape, very similar to kiwi in appearance and taste. It can be slightly sweeter.

It has been grown and collected from wild in Asia but only recently found it's way to the Western world. The fruit is very rich in vitamin C, also has a high amount of Vitamin E and Potassium. Its also high in fiber and rich in Folic acid.