'Me Time' Musings, July 2020

What we're reading, cooking, thinking about and loving this month. Enjoy!

Reading

Our summer holidays - as we had planned - have been cancelled, so I'm reading cook books that whisk me off to distant destinations.  Serendip, by Peter Kuruvita, is a beautifully illustrated cook book showcasing Sri Lankan cuisine - and in the age of finding recipes online - it is a book you want to hold and loose yourself in. It weaves the author's personal experiences through its pages, punctuated by recipes.  It is charming and inspiring.  

Sri Lankan cooking

Thinking

How do you feel about travel now in general? The coronavirus epidemic has raised lots of questions about travel, not least, because the travel restrictions have lead to positive changes for the environment.  I must admit to feeling sad about the prospect of less opportunity to visit other countries.  Travel can be so uplifting and allows you to form your own opinions, as opposed to relying on the others or the press. 

Sri Lanka Spa

Loving ...

experimenting with different essential oils.  Have been using one of our burners to create an insect repellant blend for warm evenings.

We'd love to know if you find it effective.  

To the water in your burner add 2 drops each of Citronella, Cedarwood & Eucalyptus Citriodora.  

Our oil burners are all hand made, limited editions, and will not crack if you forget to top the water up!

oil burner essential oils bbq insect repellant

Cooking

Although I have a dairy intolerance, there is a scientific reason - which I forget - why ghee seems to be OK; this is great if you like Indian or, in this case Sri Lankan, food. I also thought anyone who has been growing vegetables through lockdown, may have some root veggies going spare at some point!

Beetroot curry from Serendip. (I think this may work with carrots or other root veg too.) 
350g small beetroots, washed & trimmed & cut into chunks
50g ghee (think you could use oil)
1 large onion, diced, 2 small green chillies, finely chopped
3cm piece pandanus leaf, 1 sprig fresh curry leaves
2 garlic cloves, sliced, 1 cinnamon stick
1 tsp ground coriander, 1 tsp chilli powder
3 tsp white vinegar, 1 tsp sugar
200ml coconut milk

Heat the ghee in a heavy-based saucepan over medium heat. Cook onion and chilli for 6-8mins or until translucent. Add pandanus leaf, curry leaves and garlic. Cook for 3 mins.

Add beetroot and remaining ingredients, cover, simmer over very low heat, stirring occasionally for 15-20mins or until beetroot is tender.  Season to taste and serve.

Serves 6

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