I have followed Hanady’s food blog for many years and have loved everything about it, every dish and creation, the flavours, the colours, the stories, the endlessly fabulous inspiration. And now, I’m so excited for Hanady as she has had a book published to celebrate all of this! And which is why you’ll find a quote from me on the back…
Please do check it out, the book is full of flavoursome recipes, but also tips on processes, pantry staples and ingredients. And threaded with Hanady’s love of beautiful food made from the heart, drawing on her heritage and travels.
Visit Hanady’s blog for more details and where to find the book where you are.
Enjoy! And once again, huge congratulations to Hanady for this wonderful achievement xx
This salad is packed full of flavour and goodness…to make this I chopped fresh spinach and coriander in a blender, added fresh garlic, spices, pomegranate molasses and olive oil. I think stirred it through freshly cooked bulgur wheat, cooked my way.
This was great eaten with some roasted tomatoes and some of my white bean, buttermilk and tahini sauce from my previous post 💚
In this bowl is a salad I made recently topped with a newly created dip/sauce and sprinkled with some dried barberries and za’atar.
For the salad, I chopped fresh coriander and parsley with garlic and sunblush semi dried tomatoes. I stirred in some olive oil and seasoning as well as some ground roasted cumin seeds, before mixing it with quinoa cooked my way.
To make the sauce/dip, I blended soft white cooked beans with buttermilk, tahini, lemon juice and garlic until I got a consistency and flavour that I liked.
Sorry for the lack of weights and measures but I do tend to just throw things together!
Sometimes my meals are literally a result of opening the fridge and cupboard and seeing what can be thrown into a pan and made into something fabulous…right now, this is a perfect way to use what might be hiding in your fridge or cupboard.
Spices are a real gift right now, they can brighten up any meal, they can take any ingredient for zero to hero in a short sprinkle…check out my ‘pimp your veg’ section for ideas of where to start…
This pan pretty much had a handful of everything I had that needed using up, including previously roasted garlic, aubergine and tomatoes. With some homemade harissa and a herby mixture thrown over the top. Use whatever sauces or pastes you can find in your cupboard, veg from your freezer, things that need using up..
I topped mine with goats cheese and toasted flaked almonds but you could also use it as a topper for grains, alongside eggs, or the protein of your choice…now is the time to get creative, see what you can rustle up!!
If you’d like more ideas, check out my recipe index and tags or let me know if I can help..stay safe xx
Sometimes when you want a lovely tasty healthy meal but it’s the end of the week and you’re down to store cupboard options, all you need is some passata and spices to create a yummy thick kind of soup!
I emptied a carton of passata (sieved tomatoes) into a pan, added garlic powder, onion powder, roasted ground cumin, ground paprika, chilli powder and Mexican oregano, and a good glug of olive oil. I let it simmer and bubble (well covered as it spit everywhere!) for 10 minutes to develop the flavours.
I then served it up with a topping of chopped spring onions, grated cheese and toasted pumpkin seeds.
This is something I’ve been whizzing up weekly recently, it’s tasty, and healthy, and wonderfully simple to make! I eat it as a dip, as a topping over cooked grains, on bread alongside freshly made homous (as above), or just by the spoonful!
All I do is blend up a couple of peeled garlic cloves, with lots and lots and lots of baby spinach leaves, and I mean lots!
I then add olive oil, ground toasted cumin, salt and pepper, and pomegranate molasses.
I also throw in different things on occasion depending on what I’ve got in the fridge: sometimes I add spring onions, sometimes wild garlic leaves, sometimes flat leaf parsley. And sometimes I add Aleppo chilli flakes.
It takes several refills of my small bowl blender to get through all of the spinach, but it’s worth it. Plus it keeps in the fridge all week, if it lasts that long!