Festive greetings from my little piece of the world..I seem to have collated various dishes and ideas recently without a fixed single recipe so I thought I’d share a few ideas in one place. And of course, my Christmas tree!
Last week I cooked a huge pan of diced sweet potato, butternut squash and carrots in coconut oil, sprinkled liberally with roasted cumin and sumac, mixed with sprout tops and quinoa…
I also recently revived my sourdough starter and put her to work making this lovely loaf: a mix of kamut/Khorason flour, spelt flour, strong white flour and poppy seeds..I followed Selmas overnight recipe for the dough, and just threw together my own mix of flours within the 500g requirement…
This bowl of green goodness is a mixture of some of my gluten free spinach flatbreads dough, mixed with quinoa and spelt, that I cooked using my special method but this time I cooked it in whey instead of water (try it, it’s very good!), all mixed and heated, and paired with my homous..
Below is a thrown together pie that worked really well: I had some pastry leftover from making pies for my boys, so I lined my mini pie tin with the pastry and blind baked it, then filled it with mild, soft, crumbly goats cheese and topped with roasted butternut squash slices..success!
I’ve been playing with some apple chutney…rather than just go for cheese and crackers, I paired some of this tasty chutney from Spice Kitchen UK with a roasted sweet potato and goat cheese, it works very well!
Yesterday’s dinner was a roasted sweet potato topped with a mixture of cooked bulgur wheat, za’atar and olive oil, drizzled with tahini…pretty much a perfect combination of flavours!!! The sweet potato plus the za’atar plus the tahini..oh wow!