Parsley and almond salad.

Surprisingly good parsley and almond salad recipe.

Nice women name Dvora (le) from Moshave Lachish in Israel, gave me this recipe some twenty-five years ago and it’s still going strong.

As there is no universal taste in food (contrary to those chefs in the TV shows) , and I don’t know how many people you are going to feed, I can’t give exact quantity. I can only give the amount that i been using and like. you will have to adjust the quantity according to your own taste.


Four cups parsley leaves.

Juice from half lemon.

Three garlic cloves.

Half a cup, almonds. Not necessarily without the brown husks.

Best olive oil your money can buy.

Salt and pepper.



Begin by roasting the almonds in a frying pan, you can do it without oil. Fry for  few minutes until starting to brown (as the almonds already brown, be careful not to burn them). When ready set aside and leave until cold.

Shreds the parsley leaves with your fingers. mix it with the crushed garlic and the almonds (leave some for later stage). Add salt and pepper and mix well.

Now add the olive oil and again mix well.

When ready to serve add the lemon juice and mix, you will find that the almonds sink to the bottom. So for serving purposes mix again but this time do it gently. you can cheat and toss the reserved almond on top.

Oh yes, that is what the toothpicks for.

Parsley salad

P.S I noticed that in the salad photo you can see other type of nuts. so yes, you can use deferent kind of nuts, but almonds give the best flavour and taste to this particular salad.






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Chicken casserole with broad beans


Not a lot to say, it is jus good.


2 tablespoon vegetable oil

10 boneless, skinless chicken thighs

2 cups chicken stock

3 cups broad beans

4 cloves garlic, crushed

1 tablespoon minced fresh coriander

1 young courgette sliced

2 red bell peppers coarsely cut

6 cherry tomatoes

1 tablespoons cumin

1 tablespoon ground coriander seeds

1 teaspoon turmeric

¼ cayenne peppers

Salt and pepper


Method Heat oil in a frying pan over medium heat, and brown chicken thighs on all sides, put aside.

Add the peppers and fry for few minutes then add the garlic and keep frying for few more minutes but make sure the garlic is not burnt. Add the spices and chicken and mix well.

Pour the stock and mix well. Add the beans and cherry tomatoes. Bring to boil while scraping the bottom of the pan.

Cover, and cook 1 hour on low heat.

If need be:

Mix cornflour and water in a small bowl. Blend the cornflour mixture into casserole and cheerfully, that will thicken the sauce.

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The dyslexic craftsman

Hi there

This is my blog.

It will going to be about knife making, Art & crafts, Products review, The App’ corner and Food recipes.

I use to do architecture and as it was my main occupation, I didn’t have time to be really creative. Fortunately or not? at the moment I am not particular busy, and to my surprise I find that my creativity is back, and my sketch book starting to feel up quickly. But art in the closet are not good, so I started the blog to expos my stuff and myself.

Maybe it will help like minded people, and maybe it will generate some on-line interesting dialogue.




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