Omelete com Dill {Dill Omelette}

Quando eu estive em Luang Prabang, a velha capital de Laos, eu fui caminhar na encosta do rio Mekong numa tarde ensolarada, antes de ir para o templo meditar e ouvir os monges cantarem, como eu fazia todos os dias às 4h30 da tarde.
Esse omelete estava sendo preparado por uma senhora idosa, ao lado do rio, com alguns carvões acesos e vermelhos embaixo de um wok...
Ela, basicamente, cortou uma mão cheia de dill fresco bem picadinho dentro de uma tigela com alguns ovos batidos e uma pitada de sal e colocou a mistura num wok aquecido com óleo. Após alguns segundos, ela enrolou o omelete em forma de cannelloni e serviu por cima de um pouco de arroz com uma salada verde...
Se não encontrar dill fresco, use as folhinhas novinhas da rama do bulbo da erva doce...Uma delícia e tem o sabor bem delicado...
Desde então fiquei ensaiando para fazer isso em casa...Eu fiz essa semana...
Segue uma foto da minha versão...


{When I was in Luang Prabang,  the old capital os Laos, I took a walk by the Mekong river on a sunny afternoon, before I hit the temple to meditate and hear the monks chant, as I did every day at 4h30 pm.
This omelette was being made by an old woman, by the river, with a few red hot coals under a wok...
She, basically, chopped a handfull of fresh dill and added it to a bowl with some beaten eggs and a pinch of salt and threw the mix on a heated oiled wok. After a couple of seconds, she rolled it into a cannelloni shape and served it on top of some rice with a green salad...If you cannot find fresh dill, use the leaves of a fresh fennel bulb...Delicious and delicate flavour....
I have been meaning to make it ever since...I made it this week...
Here is a picture of my version...}

Beetroot and Dill Soup

A couple of winters ago, in London, my friend Lesley suggested I made a Beetroot and Dill Soup. I made a test in her marvelous kitchen and this is the recipe of the soup we ate...
I make it, nostalgically, every time I see fresh beetroots and a fresh bunch of dill available.
It is delicious served hot or cold...

Be Truth Soup:

4 fresh beetroots peeled and chopped coarsely
2 tablespoons extra virgin olive oil
1 onion peeled and quartered
1 clove garlic chopped
1 celery stick chopped in 6
1 bay leaf
1 teaspoon oregano
1 tablespoon Marigold Bouillon {or hot fresh veggie stock}
Salt and freshly ground pepper to taste
2 tablespoons tamari sauce
2 tablespoons balsamic vinegar
1/2 cup of chopped fresh dill

Stir fry the onions, garlic and the olive oil for a minute or so and then add the beetroot, the celery, oregano and bay leaf. Add water{or vegetable stock instead of water}to cover the solids plus one extra cup and let it boil. Add the bouillon, if you are using it. Turn the heat down and let it cook with the lid on until the beet is soft. Add the other ingredients except the dill. Blitz till all is very smooth. Adjust the seasoning and add the dill. Serve it hot or cold.

About Beetroot and Fresh Dill...
It is supposed to freshen up your stomach and helps out nourishing your blood, good in cases of anaemia. It is rich in glutamine and antioxidants and it helps you increase the number of white blood cells. It is known to help detoxify your liver.
Dill is a warm herb that helps digestion and regulates ones appetite. It is rich in calcium, iron, magnesium and high in fibre.