I love this particular quote, as it indicates perfectly how hungry I am to travel…..Very……
I stood in the paper shop the other day,staring like hypnotized at the poster of the world map.It struck me then,how little I’d seen. I might’ve hiked Śnieżnik,walked along the Charles Bridge,taken a selfie in front of Belvedere Palace,cruised the river Seine,scoffed Kanelbulle by the Roxen lake,danced all night at Adagio club,sipped latte at Trafalgar Square,but really I only set foot on a small piece of the globe.I want to see more.Much more.
I would love to pack my suitcase and just go,right now,explore this beautiful world but I think I built too many walls around myself and although they make me feel safe and comfortable,they are also quite limiting at times.Some days I just wish I could cut all the cords off and be free.Maybe it’s not travelling but freedom I’m longing for.Maybe it’s both.
This recipe takes me on a journey to far-flung corners of the world.The journey to the places I wish to see.It also takes me back to my childhood,when for the first time I tried turmeric as a little girl.I peeked into a tiny jar my mum received as a gift from her friend,who got it from her other friend,whose cousin brought it from her remote travels abroad.There wasn’t many shops in Poland back then, not to mention that most of them had only couple of things on the shelves.People grew what they could in their gardens, and when there was a new ingredient brought by someone from abroad,we all shared it.I looked with curiosity at this yellow powder,poking my fingers in it and testing it on my tongue.It had a strange taste, a very strong scent and ability to transform ordinary rice into the most incredible dish.I knew that one day I would visit the country where it came from.
I will.Of course I will.
Ps.Tomorrow is the last day to nominate your favourite blogs into Saveur Blog Awards.If you would like to enter Bea’s cookbook or any other blogs you like,you can do it here.Thank you! 🙂
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon coriander
seeds from 3 cardamon pods
1 chilli(or more if you like it more spicy), chopped
2-3 garlic cloves,chopped
pinch of freshly grated ginger
tiny pinch of cinnamon
4-5 tablespoons water
olive oil or rapeseed oil
200g turkey breast,chopped
100g cooked chickpeas (you’ll get it from 50g dry chickpeas,soaked overnight and cooked)
Serve warm with: rice, coriander and lime wedges.
PERFECTLY COOKED WHITE RICE:Cover 200g basmati rice with 375 ml cold water.Bring to boil, then turn the heat down to minimum, season with salt and put the lid on. Cook for around 12 minutes, or until the water evaporated.Don’t stir until ready