These days Sofia is wrapped by thick, frothy, milky fog. The outlines of the building are blurred, the lights are cushioned in foggy cotton. Everything looks so surrealistic and fairy.
The other day at dusk I walked along a street in the old center, hardly seeing anything on a meter in front of me. People kept coming out of the fog and diving back into it. Street lamps guttered ghostly in yellowish light. Suddenly a church surfaced out of the fog – with bright yellow walls, lightened up by an invisible lamp, it looked almost imaginary. I wanted to take a picture of it but the camera is never with me when I most need it!
I passed by and heard bells ringing. It felt like I have fallen back in time in another epoch, back in the romantic ages. I imagine being a Dickens’s character with a long gown and a silk umbrella, hurrying along an old London street lined by little shops with gifts-piled windows.
The Christmas spirit sets upon me. I hummer Christmas songs and come back home to prepare another Christmas recipe. This time it is something light but nutritious – a dip or a starter. Made of black beans. Enhanced by tahini, cummin, and raisins that bring exotic notes in the mixture.
The fresh thyme perfectly completes the ensemble. And to make it even more festive, I added red peppercorns. Not everybody loves peppercorns but I adore the chilly little seeds. They add a fiery kick to any meal and enhance its flavours.
Well, that’s it. You just need to try it – a piece of wholegrain bread with black beans dip and a bowl of fresh green salad – a perfect dinner for one of these pre-Christmas Dickens’ type December evenings.
And tomorrow there will be angels here. Stay tuned!
A Black beans dip
1 cup boiled black beans
1 tbs tahini
2 tbs raisins
1-2 tbs olive oil
juice of 1/2 lemon
1 tsp cummin
1 tsp salt
Add all ingredients in a food-processor or a blender and mix until they turn into a homogeneous paste.
Serve in bowls garnished with fresh thyme and red peppercorns.