Mon coeur qui bat

My beating heart.

It's only too often that I am reminded how fortunate I am here where I am today. I should not take it for granted but sometimes the dark side of me got a little bit carried away. I know what I have is really special, at least to me. Therefore, I am really grateful for anyone who tolerates me regardless.

La Vie En Rose by Patricia Kaas

Et dès que je l’aperçois

Alors je sens en moi

Mon coeur qui bat

----------------------------

And from the things that I sense,

Now I can feel within me

My heart that beats.

I adore - Tahini yogurt sauce

I am very addicted to this sauce recently. Since I got myself a jar of Lebanese Tahini a month ago, I must have made this sauce three or four times. It goes on almost everything. Superbly with roasted veggies (aubergines and sweet peppers are my favorites), as a party dip, sandwich condiment, or on grilled meat. Everyone who tastes this sauce loves it immediately. Looks like my initial worry of Tahini sitting for too long on the shelf is unwarranted after all.

My way of preparing Tahini yogurt sauce is based on Yotam Ottolenghi's recipe. Ottolenghi is a fabulous chef and a genius in creating vegetable dishes which makes every carnivore drool. He has a column in Guardian which I follow faithfully. I highly recommend anyone to start from there before deciding buying his books. And you won't regret buying his books as they are truly wonderful.

Tahini yogurt sauce
adapted from Yotam Ottolenghi (scroll down to Honey Roasted Carrots recipe)

- 3 tablespoons of Tahini
- 1 clove of garlic, finely grated
- 1 cup of Greek yogurt
- Juice from one medium lemon
- 1/4 teaspoon of coarse sea salt

Stir everything in a bowl until fully mixed. This sauce benefits resting for 30 minutes in the fridge but can be used straight away.

My 1-2-3 vinaigrette

Summer is here. We've had a week of straight sunshine. Unapologetic, full on. Based on the forecast, it looks like the trend will continue for at least another week. Happy!

Tonight we had smoked salmon and cream cheese on crispbread. With that, I prepared a quick salad of grated carrots and courgettes drizzled with a classic French salad dressing. I call it 1-2-3 vinaigrette to represent the required amount of three key elements in vinaigrette, mustard, vinegar and oil. Not only does it represent my preferred ratio of ingredients, but also it's easy to remember. No more trial and error!

My 1-2-3 vinaigrette

- 1 part of Dijon mustard
- 2 parts of vinegar (Sherry vinegar is my favorite but any vinegar or citrus juice would work)
- 3 parts of olive oil
- 1 part of minced shallot
- pinch of sugar
- salt and pepper to taste

A part can be your choice of measure. A teaspoon, tablespoon, 1/4 cup or a capful. It's up to you. The key is to keep the ratio constant with a fixed volume measure.

Mix/Shake everything into a nice emulsion in a jar, bowl or plate and dress your favorite salad options.

My favorite salad combo is to dress shredded carrots and corn kernels with this vinaigrette. Shredded courgette/beets, radishes, fresh salad leaves and halved cherry tomatoes are nice additions too.

What's your favorite salad combo?