Last week I roasted a tray of cumin seeds to create my own roasted ground cumin, the smell was amazing! OMG! Just gorgeous! I keep smelling the jar of the ground roasted seeds it smells so good 🙂 I immediately threw some over some chopped tomatoes, mushrooms and cauliflower, along with some salt and olive oil, and roasted it all..
Whilst cooking an Indian feast at the weekend, I followed a typical chicken madras recipe, but replaced the chicken with mushrooms and peas to create my own vegetarian dish..
I cooked up some quinoa yesterday – using my cooking method – and loaded it with my harissa sauce, this is harissa made as per my previous posts but made with the addition of lots of my own oven roasted baby plum tomatoes and garlic to create more of a sauce.
This was topped with my ‘holy grail’ homous, dried barberries and raw cashew nuts.
And today, after reading Julie’s post including braised lettuce, I decided it was time to give this one a try; I’ve seen several posts utilising lettuce this way and when I found a pack of mini lettuce gems in the reduced section of my local supermarket today, I felt fate had stepped in.
I cut off the ends of the lettuce hearts and cut each one in half length wise; I melted coconut oil in a pan and laid the lettuce cut side down and cooked them for a few minutes until they started to brown, then turned them over to cook through some more. I served them in the pan with grated Red Leicester style goats cheese, my homemade Mexican chilli ketchup and sprinkled with aleppo chilli flakes.
I hope your week has started well xx