I’m pleased to have Rosa from Rosa’s Yummy Yums
on my blog today. She’s a talented photographer and a great cook as you will discover after reading this post, which will tempt you to visit her blog. Rosa been a food blogger since 2005, that alone should explain how many recipes you’ve got to choose from.
I have only recently become acquainted with Muna’s “MunatyCooking“, but I must say that I enjoy her eclectic choice of dishes a lot as they cover a broad spectrum of foods. This lady hailing from the United Arab Emirates offers recipes that range from Western desserts and baked goods to Asian and Middle Eastern specialities. Although all of them look and sound particularly good, I am particularly enthralled by her pungent and savory dishes as I am a real sucker for the lipsmacking and exotic cuisine of those far away regions of the globe.
She edits a wonderful online magazine called “MunatyCooking” and is a talented cook/baker whom I have respect for as she is truly a foodie with undeniable qualities. So, when Muna asked me to write a guest post for her, the mere thought of it made me happy. No matter how big or small a blogger is, it is my pleasure to be welcomed into their homes as I believe that foodblogging is all about exchange, mutual respect, honest friendship and sharing (not always though, but that’s what it should all be about).
My love for all things gastronomic has no borders nor does it care about your social status. I’m definitely not a snob who gives the cold shoulder to “newbies” (her site has been open since December 2010) as that is not an attitude I want to adopt or advocate. On the contrary, I despise elitists and cliquey people who look down on others, because they think that they are the shit/best.
Being quite humble in nature and remembering my quivery first steps as a beginner as well as how difficult it can be to get acknowledged during the early stages of blogging, I can only give my support to the ones who follow our tracks as I know too well how harsh, foreign/strange and vast this virtual world can be when you are a neophyte.
Many thanks, Muna, for oppening the doors to your lovely blog for me!
I don’t know if you have the same uncomfortable feeling as me, but I have the impression that this year is passing extremely speedily and that we are more than ever racing against time without being able to get a grip on the present moment or connect with the now. It is insane and quite confusing…As incredible and shocking as it might seem, September has already arrived and so has autumn (and by the way, just in case you have already got the creeps, we are dangerously approaching Christmas – only 3 1/2 months to go before the ludicrous craze!). Even if you try lying to yourself, you cannot do anything else than witness that the hot season is over and that the slow decline of nature is taking its toll. As sad as it might sound, we have no other choice than to bid goodbye to the joys of summer and to the delightful sensation of lightness as well as worisomelessness it confers for cold, bleakness and gloom are installing themselves nonchalantly. All those changes are real, visible and can be perceived very clearly.
“Those cold nights are back again
Norway morning greet my daily toil
That old familiar smell
Fallen leaves return to our soil…”
- Excerpt taken from the song “September In Norway” by Darkthrone.
The luminosity is progressively getting weaker as the days shorten and faint orange hues are starting to spread like wildfire, yet the light is crispier and clearer than it was a few weeks ago. Although it can still be warm and the temperatures are enjoyably balmy from sunrise-to-sunset, the air is nonetheless fresher during the night and in the morning. The leaves on the trees are slowly turning, beginning to look a bit burnt and are losing their green pigmentation. Some of them have even scattered across the carpeted grass and are gracing the sides of the roads. Birds are quite silent lately, but one can already hear the mean yammering of magpies and crows in the distance. The mist gently licking the mountainsides and making them look eerily beautiful.The air has that familiar and distinctive clean, soily and firepit smell. Market stalls are once again being refurbished with pumpkins, corn husks, pears and apples.
Despite the fact that all of this is highly exciting, a part of me is sad at the idea of being forced to mourn the summertime as well as the enthusiasm, outdoor fun, relaxed holiday atmosphere, convivial “apéros” on the balcony and laidback as well as colorful cooking that are indissociable from this gleeful period of the year. In order to make it last a little longer I try to prepare dishes which remind me of the bliss of the past months and give me the impression that the brighter part of the year is not on a downward spiral, thus that we are not being vacuumed into the winter blackhole at a terrifying pace.
So, as I am not exactly ready to leap into fall’s precipice and get embraced by the reassuring warmth of its arms, I decided to bring a bit of August sunshine to the plate by cooking an Italian-inspired “Raw Tomato Sauce
” that is light, healthy, scrumptious and is bursting with the healing powers and solar energy of our dearly beloved incandescent star. A pure concentrate of life.
The secret to this sauce’s deliciousness is without a doubt its deceptive simplicity and incomparable freshness. And the best part is that it takes only a few basic ingredients and minutes of preparation to get to such a fabulous result. Nothing very complicated to put together, but boy oh boy, the complex, ambrosial and refined flavors that arise from that heavenly concoction are just amazing!
I hope that you will like that recipe and enjoy it as much as I do.
~ Raw Tomato Sauce ~
Recipe by Rosa Mayland, September 2011.
For 4 servings.Ingredients For The “Raw Tomato Sauce”:
2 Big beefsteak tomatoes, finely chopped
1 Clove garlic, finely chopped (optional)
1 Small White onion, finely chopped
1 Tbs Malt vinegar
1 Tbs Balsamic vinegar
2 Tsp Worcestershire sauce
1 Tsp Fish sauce
Red Tabasco, to taste
3 Tbs Virgin olive (+ extra fto drizzle over the dish)
3-4 Tbs Fresh Basil, finely chopped
1 Tsp Dried marjoram
1 Tsp Dried oregano
Freshly ground pepper, to taste
Fine sea salt, to taste
Directions For The “Raw Tomato Sauce”:
1. Combine all the ingredients together and mix thouroughly.
2. Let stand in order to allow the tomatoes to release their juices, about 20 minutes.
The use of garlic in this dish is quite optional and you may leave it out if you are concerned about the freshness of your breath. Nonetheless, it does add a bit more oomph to the sauce.
Serve over hot spaghetti or the pasta of your choice and sprinkle with shaved hard cheese such as Pecorino, Parmesan, Grana Padano or Sbrinz.