Our NYE dinner was composed by vegetable cous cous, grilled aubergines and hijiki salad, so far. Here is the main dish of the dinner: lentils in a coconut and lime curry sauce. If you like spicy and sweet flavors, you will love this as much as we did! Happy New Year everybody!
After a vegetable cous cous and grilled aubergines, our NYE menu couldn’t miss a salad. To make it more exotic, I used hijiki seaweed, carrots and broccoli. The preparation is very quick and it gives a touch of lightness and seaside flavor to the dinner.
After preparing the vegetable cous cous I had half an aubergine left. What to do with it? The quickest and most delicious way to use an aubergine is to grill it and marinate it in olive oil, pepper, parsley and garlic. It only takes a few minutes and the result is guaranteed.
What do you usually eat at NYE? In Italy, we traditionally eat lentils, a symbol of wealth and good luck. But lentils are not the main meal: they are usually eaten at midnight, to welcome the new year. This afternoon I was in the right mood to prepare different dishes, so I started with a simple vegetable cous cous.
We do love hummus. Jeff and I buy all sorts of different brands and types, but this is a classic recipe that wins them all. Garden classic Houmous is a hummus prepared with the traditional middle-Eastern recipe. So, if you’re looking for an authentic flavor, go for it! You won’t be disappointed.
Speaking of middle-Eastern food, Jeff and I truly appreciate both its spices and flavors. I don’t often cook falafel for the simple reason that I don’t like deep-frying, but this time I re-arranged the recipe and made it my way, baking the falafels in the oven.