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Time for Fresh Herbs and a Radish, with A Little Salmon April 08 2015, 0 Comments

Ingredients:

 

For the Herbed Sour Cream:

⅓ cup sour cream

1 teaspoon finely chopped dill

1 teaspoon finely chopped flat-leaf parsley

1 teaspoon fresh lemon juice

Salt, to taste

 

For the Smoked Salmon Smørrebrød:

Herbed sour cream

4 slices Danish rye bread

8 ounces smoked salmon, thinly sliced

4 radishes, thinly sliced

Zest of 1 lemon

Coarse black pepper, to taste

Dill sprigs, for garnish

Parsley leaves, for garnish

 

Directions:

Make the herbed sour cream: In a small bowl, mix together all of the ingredients. Season with salt and set aside.

Make the smoked salmon smørrebrød: Spread some herbed sour cream on each slice of bread. Evenly arrange the salmon slices on each slice of bread and top with radishes, lemon zest and black pepper. Garnish with dill sprigs and parsley leaves. Serve.

Hussah

(Recipe Courtesy of Tasting Table


We're Celebrating! March 23 2015, 0 Comments


The Royal Mango March 31 2014, 0 Comments

It’s that time of the year, and what that means is Alfonso mongos are in season.  Every spring these delectable treats make their way in our fruit bowls for a short season.  We can’t help adding some Alfonso mangos to all our salads.  Here’s a tasty Red Cabbage and Mango Slaw to add to your next outdoor barbecue.  

 

Ingredients

For the dressing

7 tablespoons freshly squeezed lime juice

3 tablespoons maple syrup

1 tablespoon sesame oil

1 teaspoon coconut aminos or tamari

1 green onion, sliced

1 red Thai chili, sliced (optional)

4 tablespoons walnut or macadamia nut oil

 

 For the slaw

1/2 a red cabbage, finely shredded

1/4 red onion, thinly sliced

2 large mangos, cut into strips

broccoli sprouts or other micro greens

seeds or nuts

Directions

To make the dressing, heat a saucepan and place the lime juice, maple syrup, sesame oil, coconut aminos (or tamari), green onion and red chili in it.

Boil over medium-high or high heat until liquid is reduced, about 5 minutes. Remove from the heat and let cool.

When the dressing is cool, strain into a bowl. Add the oil and whisk vigorously until well combined. Chill in refrigerator.

To prepare the slaw, place the shredded red cabbage and red onion in a large mixing bowl.

Add the chilled dressing, one tablespoon at a time, and toss gently to coat the vegetables.

Add the mango slices and broccoli greens, and toss a little bit more.

Sprinkle with seeds or nuts (or both!).

 

Hussah

(Image and Recipe courtesy of Tartine and Apron Strings)


ecru "Appreciating the Finer Things in Life" September 01 2013, 0 Comments

Don't forget to pick up the latest Travel Issue of Khaleejesque, which features an interview with Noor and Nur on the launch of ecru.  Thank you Khaleejesque for the lovely feature and the beautiful shots of ecru's first Pop Up shop. 

 

(Images courtesy of Khaleejesque) 


The Big Reveal April 30 2013, 0 Comments

We finally got the chance to introduce you to our world, last week, at the launch of the ecru’s Pop-Up shop at Dar Al-Funoon.  It wouldn’t have been a success without all of your amazing support. Our aim is to make sure you are constantly enjoying the simple luxuries of your home.  

We hope you love it, just as much as we love creating it.

xx,

Noor & Nur

(Video courtesy of Saud Al-Khateib for ecru)


Artichoke, Baby March 11 2013, 0 Comments

When spring blooms, it means fresh possibilities are around every corner.  Other than the excitement of warmer weather that is affiliated with the season, there is the endless range of delicious produce.  

A favorite spring vegetable of ours is the artichoke, and what’s not to love about an artichoke.  It’s hard exterior when peeled leaf by leaf exposes a soft and scrumptious heart.  One of our signature prints at ecru is baby artichokes. So while you wait for our launch, why don’t you eat up some to satisfy your craving. 

Hussah

(Images courtesy of Basquiat, Laurie Frankel, Slate, Snippet & Ink, and ecru) 


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