GNH - work on the book

All work and no food was not an axiom as we focused on GNH last week.

Tashi prepared a fabulous Bhutanese dinner.  Recipes to follow but first you must know that Bhutanese food is muy spicy.  The recipe, I think, may not be adjusted for western taste - will leave that up to you.  Tashi told us that on a 1-10 scale the dishes he prepared for us were . 5!

Fine by me.

The following is a marvelous sauce that can be spooned over jasmine rice, or sauteed veggies or even eaten as a soup.  It is sooooo good.

SHAMU EMA DATSHI ( Chili ' n Cheese)

Ingredients:

half pound chillies ( jalapeno) cut longitudinally ( 1 chili into 4 pcs), seeds removed 

1 lb chopped mushrooms ( any will do, chanterelle if available)

1 onion chopped longitudinally

2 tomatoes

half pound Feta cheet

5 closeves of garlic finely crushed

3 leaves of coriander ( cilantro)

2 teasp vegetable oil

Directions:

Put chilies, mushrooms and onions in a pot of water approximately a half litre).  Add the veg oil and boil for about 10 mins.  Add tomato, garlic and cheese and boil for another 2 mins. Stir.  Take off heat and keep lid on for 2 mins.