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| Image by Isidora Bojovic for ITP Publishing |
I woke up this morning with 863 new email messages
accumulated over the week. Certainly loads of them are press releases or spam
but you still have to sort through them and figure out which ones are the
important ones and which aren't, and to be honest it's an annoying task to say the least..
This made me realize how little I'm speaking to
people on the phone, and how much of our lives are spent online, in the virtual
world! I don't remember the last time I picked up a book and even though I
will admit I wasn't the most adamant reader, I did read a book every few months
or so and now can't remember the last book I've read! But apart from reading, I don't remember the last
time I called someone rather then chatted on Blackberry Messenger or Whatsapp.
That's simply sad! I miss hearing my friends
voices so will try my best to pick up the phone instead of
writing a few lines on my silly smart phone which is making me less smart by
the day!
This weird anti-tech mood I'm in is probably the
reason I haven't replied to many emails (sorry!), and posted less on the blog.
My family is in town, and every time I wanted turn on the laptop to do
something, I decided I didn't want to waste a minute of quality time, that
everything can wait, but I should give my loved ones the attention they so deserve. And on that note, I'm going off to Carluccio's at Marina Mall with Mami,
Amo Phares and Baby Phares to enjoy the beautiful day. But still quickly posting a beautiful and extremely yummy recipe from last November's Harper's Bazaar Arabia spread. Enjoy and have a beautiful Saturday afternoon everyone♥♥
Serves 4
Prep & Cook Time: ~40 minutes
- 12 large prawns, de-shelled (keep the shells)
- 1 large leek, cut into rounds
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 4 cups vegetable stock
- 2 tbsp tomato paste
- ¼ cup whisky (optional)
- 1 tbsp of butter
- 1 tbsp olive oil
- ¼ cup light cooking cream
- salt & cracked pepper to taste
In a saucepan, bring vegetable stock and
shrimp shells to a boil, reduce heat and simmer for 15 minutes. Strain the
stock and set aside.
Heat a knob of butter and olive oil in a
pot, sauté the leeks and garlic and for 5 minutes without browning them. Add
the prawns and paprika, sauté a few more minutes before adding the whisky and
deglazing the pot.
Add the hot stock, cream,
season to taste and simmer for 10 minutes. Use a hand blender to liquefy the
bisque, cook for a few more minutes and serve. Enjoy!
(As featured in Harper's Bazaar Arabia - November 2012)
