‘In the desert, we make our own sour cream…’

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I attended the rather jolly birthday celebrations of an Emirati friend at the weekend and thoroughly enjoyed stuffing my pretty lil’ face with various Mexican dishes prepared by two beautiful colleagues, R & M.

As we are living in the desert lands, these resourceful ladies, upon realizing that our two local food markets (not forgetting one an hour’s drive away) didn’t stock any sour cream, they decided to do what all good desert inhabitants do: make their own!

Please read below and try it out. I’m sure you’ll agree it’s muy delicioso!

Here are R’s words…  

Sour Cream was easy to make. I used about 1 carton of heavy cream and 1/2 cup of yogurt. I used a lot quite a bit of yogurt because the one we get in the market is not very sour, so requires a little bit. Do heat the heavy milk slightly in the microwave for about 2-3 minutes and then mix the yogurt or butter milk and let it sit in a warm place for about 24 hours. Ours was ready to go just before the party and I had started it 10:30 pm the night before…

Listen to: Salsa Music Party Mix, of course!

Lord, thank you for giving us imaginations and creativity. Thank you for parties, birthdays, global friends and all things jolly. Thank you that you delight in providing so much for us so that we can get together in the isolated parts of the world to have fun. Thank you for our Latino friends and their wonderful recipes and music. Bless them, Lord, and keep them in your care.  Amen. 

Cath’s Chilli Prawns

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Cath’s Chilli Prawns

My good friend, Cath, has sent me her Chili Prawns Recipe (complete with photographic evidence.)

Her recipe sums up her attitude to life:  Keep it simple for the best flavour.

  • Pour enough olive oil in to the pan to coat its base.
  • Add the  2 crushed garlic cloves and chilli flakes to taste.
  • Once the garlic is sizzling and has turned a shade of golden brown, add the prawns.
  • After a few minutes, the prawns will start to brown.
  • It’s now time to add the chunky slices of red and yellow pepper and the slim stalks of asparagus.
  • Stir them around and about until all golden and crispy but still crunchy.

As this dish is fairly hot, the best drink is probably iced water or a chilled Sauvignon Blanc.

Dear Lord, thank you for our daily bread but most importantly, thank you for delicious ingredients found in the sea and in our vegetable patches.