Taramasalata is a Greek dip that one can expect to find on any meze platter. It is a firm favourite in our home and I have always wanted to make my own. Using the pressed cod roe I bought in England I created a perfect tarama. Next time I will make only what we need to use that day as the shelf life is not more than a couple of weeks.
I am in the process of gathering all the paperwork we need for our Visa application. I decided to handle Dave’s first and printed the checklist to see what order the information needs to be in. Each Schengen zone has their own requirements. I printed a copy of his passport page, and all the previous Visas we have been granted. My aim with this application is to try and get a five year Visa. We were in line for that in 2020 but the fact we did not travel that year could work against us! As I like to provide more, rather than less, information I went into our car hire booking to print off copies. While I was in Dave’s account I decided to see if we could get the car hire at a cheaper rate.
Today’s inspirational recipe from Lavender and Lime ♥ Taramasalata ♥ #LavenderAndLime Click To Tweet
Last August, during a Promo period we were quoted €865 for a Fiat Panda. We do not need a bigger car, but anything with less than 5 doors is not really suitable. The new quote for the same car came to €662. That was generated using his privilege club status and not any special. The saving for us in terms of Rands is huge! The R2500 we budgeted for can now be spent on more important things, like a good meal out! We also have the kids coming to join us for four nights so the extra saving will go towards that. Do you ever check to see if something you have booked can be had for less?
Click on the links for conversions and notes.
- 100 g crustless stale white bread
- water for soaking
- 175 g cod roe
- 60 mls lemon juice
- 1 clove garlic, peeled and crushed
- 60 mls olive oil
- freshly ground black pepper to season
- Break the bread up and place it into a bowl
- Cover with water and leave to soak for 5 minutes
- Drain and squeeze out any excess water then place the bread into a blender
- Add the roe, lemon juice and garlic and blitz to combine
- Slowly pour the olive oil in while the blender is running until completely incorporated
- Season to taste with black pepper and refrigerate for at least an hour to allow the flavours to develop, and the tarama to firm up
- Store in an airtight container in the fridge for a couple of weeks at the most
View the previous posts on February 2:
- 2022: January 2022 Showcasing In My Kitchen
- 2020: The Museum Of Broken Promises
- 2018: Pure Rye
- 2015: Sweet Chilli Roasted Cashews
- 2012: Chives
- 2011: Harissa