It's been a long sabbatical...and a slight change of direction

Hello!? Are you still there?? Surprised if you still are but quietly hoping that I can entice you with this latest instalment.

I've been away on holidays.  Certainly not for 12 months - which is when I posted last - but long enough and to an exciting enough destination that my interests have been peaked not just in food, but also in photography.  Another creative hat for me to wear.

So, this is where I went.....

Beynac-et-Cazenac, around 5 hours south of Paris.  A medieval village where Chocolat and Joan of Arc were filmed.  Whilst there's no chocolate shop in site, the chateau reigns supreme and has the most magnificent view across the valley!

And this is what I took photos of...

Gorgeous local produce, styled up in the French countryside!  So inspiring and a must see destination if you love villages, caves, gardens, fine produce and clean fresh air.

So, the photography has continued since then, both of food and of things of fancy.  I've discovered an incredible gap in the market and plan to exploit this as best I can.  I'm keeping things under wraps at the moment but I will need to test my idea on the market and that's potentially where this discreet audience will come into place.  So, watch this space....

I have started 2013 in much better shape than this time last year - bed ridden and oh so unwell.  It's day 4 of the new year and already things are starting to take shape. 

In keeping with my FoodFossicker starting position, here's a little recipe that I generated myself after dining at a gorgeous little spot in Melbourne, under the State Library of Victoria - The Moat.  A middle eastern inspire salad using the ancient grain of quinoa (KEEN WAH) and incorporating some superfoods like bee pollen and dried mulberries. Give it a go.  Goes well with a lamb steaks.

Quinoa & Sesame Seed Salad

Ingredients

3/4 cup quinoa * (ancient grain)

¼ cup sesame seeds, gently toasted until golden brown

2 tomatoes, finely diced

1 small Lebanese cucumber, finely diced

1 small red onion, finely diced

6 dates, finely cut

3 tablespoons pepitas

3 tablespoons pistachio nuts, roughly chopped

Good quantity of fresh greens including parsley, mint, baby beetroot leaves, spinach leaves, lettuce

A solid handful of dried mulberries, cranberries or goji berries

Sprinkling of bee pollen (for sprinkling at the end) - optional

Dressing:

1 good tablespoon apple cider vinegar

3 tablespoons olive oil or rice bran oil

Small clove of garlic, finely chopped

Salt and pepper to taste

What to do:

Thoroughly rinse quinoa with water in a sieve and press liquid from the grains.  Place in saucepan with 1 ¼ cups of water, lightly salted, and bring to the boil.  Once boiling, drop the heat to low and cook for 15-20 minutes until water is absorbed.  Lid should be slightly ajar.

At this point, fully place lid on saucepan and leave to stand for 5 minutes off the stove. This will allow for continued absorption.

Mix all other ingredients together (not dressing) and when the quinoa is cooled, mix it through.

Pour dressing over the top and mix through thoroughly.  Allow to sit for 10 minutes before serving to develop the flavours.  Serve with lamb steaks marinated in olive oil, garlic and mint.

Enjoy!  Write again soon......FF