In this hot weather I like to eat everything light and small (but often 😉 ), So this Freekeh soup is a nice substitute for a heavy lunch… simple but yet satisfying, you can eat it warm or at room temperature.
The taste of Freekeh is somewhat in between rice and mung-beans, sweet-salty, chewy, grainy but without the bold and heavy tastes of wheat.
- 600gr Freekeh/Green wheat
- 1kg Lamb
- 1Medium Onion (chopped)
- 3lt Water (approx)
- Salt & pepper
- Wash freekeh, drain, set aside
- Boil lamb in 1,5 lt water in an uncovered pressure cooker (until just boiled), drain, boil the freekeh, lamb, onion, salt and pepper together with the new 1,5 lt water, cover the pot, cook 30 to 45 minutes.
- Served with bread
Now, let’s jump to the next topic below….
Home Food Photography #3: Studio
It’s time for HFP#3, with theme “Show Me your Studio”… say What??? What studio???… For me it’s just a spot with some coffee tables and the good old Mr.Sun. I’m lucky because my living room gets the morning and afternoon sun…I took most of my food pictures there. so here are before and after pics of my “studio”. Living by the basics… who needs studio anyway in this era of super advanced “Photoshop” 😉 …which I don’t have either… so what do I have? Ummm… FOOD!!! 😀