celebrations are overFrom the time my first born proposed to his girlfriend and she graciously accepted, we didn't know where to begin preparing for the wedding. After the initial excitement sort of ebbed a bit, the first thing I decided to do was to get the correct addresses of the guests to be invited. In this day and age of facebook, emails, whatsapp, twitter and super fast phone calls, most of us do not have correct physical addresses. Then came the issue of where the wedding will take place and what sort of ceremony will be performed as my daughter in law is french. Dubai to Mombasa and finally Chevreuse in France was decided. The task of organizing a wedding in France from Mombasa appeared taunting but became an easy team work between the two set of parents. My daughter in law's parents came down to Mombasa to meet us and to set the ball rolling for preparing a wedding where both the french and indian culture would be taken care of. The next 11 months emails, messages on facebook, whatsapp, skype and phone calls between Mombasa, Chevreuse and Dubai kept on flying. What would we do without modern technology? A shopping trip to Mumbai and Bangalore was a delight.Traditional gujarati ceremonies like Ganesh pooja, haldi and havan took place at my dad's home in London for my son. The whole family travelled by coach from London to Chevreuse crossing the English Channel by ferry. Its the first time that nearly the whole family travelled together for a wedding. Serving nearly 35 vegetarian Indians was not an easy task for the French chef and owner of Salon de la Merantaise. However, he overcame the request of no onion, no garlic, no fish, no eggs, no mushrooms and served us an excellent meal right from canapes, tomato and cucumber mini sandwiches, spinach pies to ratatouille, dauphinois gratin, couscous, polenta, yummy desserts and a variety of cheeses with an excellent choice of champagne and wine.
|Charles Vincent Champagne|
|Eiffel Tower at night|
|River Seine as seen from Eiffel Tower|
ENOKI MUSHROOM AND MACHE SALAD
for 2 as a light meal or for 4
2 cups mache
1 generous handful of enoki mushrooms
¼ cup finely chopped onions (red or white)
¼ cup grapes
yogurt and orange dressing:
¼ cup fresh orange juice
¼ cup thick natural yogurt or greek yogurt
1 tsp grated orange zest or peel
½ tsp pepper powder
½ tsp salt
½ tsp ginger paste
½ tsp sugar
- Wash the mushrooms and pat it dry on a kitchen towel. Trim off the hardy root part and gently separate the mushrooms.
- Wash the mache and pat it dry with a kitchen towel.
- Add the mushrooms, chopped onion, grapes and mache to a big salad bowl.
- Whisk the ingredients of the dressing together lightly and pour over the salad and serve.
- Use baby spinach or any other greens instead of mache.
- Use a fruit of your choice like strawberries, other berries, tangerine etc.
- If the mushrooms are sticky and slimy do not use them.
- Use left over enoki mushrooms in soups, omelettes, sandwiches etc.
- Use left over mache in sandwiches, soups. I used some to add to make a filling omelette with other vegetables.
|mango paneer salad|
|red cabbage and carrot salad|