Category Archives: Tahini

Aubergine boats…

As I mentioned in my previous post, I love aubergines cooked whole, whether over fire on a barbecue, under a grill, in an oven or over a gas burner. The flesh becomes meltingly soft, it is truly the best way to cook aubergines.

Sometimes I remove the skin to use the flesh in a salad or dip, but I don’t like the waste, so I usually eat the whole thing.

However you choose to cook your aubergines whole, do remember to prick the skin otherwise they will explode!

If I don’t chop the aubergines up for various uses, I like to use them whole and fill them with whatever I have to hand..

This one was filled with quinoa and a sauce made of fresh spinach, garlic, almond butter, buttermilk, lemon juice and courgette, and topped with cumin seeds, Aleppo chilli flakes and sesame seeds. On the side is a grilled red pepper dip.

This one is filled with more quinoa mixed with chopped herbs, garlic, spring onions, spices, olive oil, lemon juice, and drizzled with tahini.

Whatever you fill your whole aubergine with, ensure that it is packed full of flavour and not too dry, this will then seep into the soft flesh and create a whole edible wonder 🙂

Hot or cold, whole aubergines work as the perfect carrier for my foods…happy weekend…I think it’s long overdue that I visit Fiesta Friday and say hello to my fellow bloggers….do pop over and see what great food other bloggers are sharing…

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A week of wild garlic…

Every year, around this time, I see so many posts on blogs and Instagram of people sharing their wild garlic creations. And each year I’m so envious!!! I’ve tried wild garlic once, having paid a fortune for it at a local ‘posh’ greengrocers, and I know it’s lovely, but I’ve never found any locally to be able to forage for myself…until this week!

I’ve been keeping my eyes peeled for weeks around where I walk Bob every morning; I know that wild garlic tends to grow in wooded areas, and where we walk isn’t wooded at all. Except for one small area, and this week, there it was! I finally found my own local supply of wild garlic…

In this small wooded area, running along a path we walk up and down regularly, is an area of bountiful, gorgeous wild garlic.

Oh the joy! I cannot tell you how excited I was!!! And by the look of it, no one knows it’s there, or maybe just doesn’t know what it is, which is even better 🙂

I immediately sent the photo above to Kellie, who is a wild garlic guru, to double check my find, but I was pretty sure I was right. I collected some there and then, using one of the nappy sacks I can for cleaning up after Bob, and returned the next couple of days with bigger bags and some gloves and foraged to my hearts content.

So, there’s been lots of careful washing and drying of leaves and stalks and flowers in my kitchen all week, the smell has been amazing, it’s got such a lovely smell, not as strong as bulb garlic, but you can tell what it is; and there’s been lots of concoctions, which I am sharing below. It honestly feels like such a gift from nature, and has made me smile all week; the pure simplicity of collecting, cooking and eating gorgeous fresh food direct form the earth is wonderful – I totally get those of your who grow your own food!

The leaves, stalks and flowers are all edible, and all have different strengths; the stalks have a stronger flavour than the leaves, and the flowers are stronger again, but none as strong as bulb garlic. You can eat them all raw or cooked. You can sauté the leaves like spinach, you chop it and add it to salad, the possibilities are endless. So here’s a few rough ideas to tempt you, apologies for the lack of quantities, I’ve just provided lists of ingredients and suggestions…

Chargrilled red pepper & WG harissa

Long red peppers, chargrilled, peeled and deseeded

Wild garlic leaves and stalks, washed and dried

Tabil spice mix (toasted cumin, coriander & caraway seeds, ground)

Pul biber flakes

Olive oil

Lemon juice

All in a blender and whizzed tougher.

WG & preserved lemon harissa

Wild garlic leaves and stalks, washed and dried

Spring onions, whites and greens roughly chopped

Half a preserved lemon, roughly chopped

Ground cumin & coriande

Pul biber flakes

Olive oil

Lemon juice

All in a blender and whizzed together, but not for too long, it’s nice rustic.

WG flower homous

Make your standard homous recipe but leave out the garlic, and add some carefully picked wild garlic flowers at the end, stirring them in by hand. Leave it a day before eating it for the flavour to develop.

WG cream cheese

Whizz up WG leaves and stalks, or just the stalks, or just the leaves, with your choice of cream cheese.

WG & pumpkin seed dairy free pesto

WG leaves and stalks chopped up with toasted pumpkin seeds, olive oil and lemon juice. Add your choice of cheese at will 🙂

WG & spring onion salsa verde

Wild garlic leaves and stems, washed and dried

Spring onions, whites and greens, roughly chopped

Homemade apple cider vinegar

Pomegranate molasses

Ground cumin & coriander

Pul biber chilli flakes

Olive oil

Chop all together in a blender to the consistency of your choice.

WG, tahini & yoghurt sauce

Blend WG leaves and stalks with tahini, yoghurt and lemon juice, and use at will like this, or add to other ingredients to create a dip, like below

Spiced carrot & WG, tahini & yoghurt dip

Carrots cooked in olive oil with red onion and garlic and my Moroccan spice mix, whizzed up with some of the tahini and yogurt sauce from above.

And to finish…

This was a mixture of some of the WG cream cheese mixed with the WG pesto, plus some boiled chunks of sweet potato and topped with wild garlic flowers.

I’ve also sautéd leaves with added spinach and quinoa, and eaten a fair amount of raw leaves in the process too!

I hope I didn’t lose you halfway down the page with all of my WG creations?! If you find some, I hope you enjoy it as much as I have 🙂

Pimping leftovers with Petra’s goodies…

I LOVE leftovers; to me, leftovers, or foods eaten a day or two after cooking/preparing them, taste vastly better than they did on day one. Flavours develop to create something so good that I pretty much always plan for leftovers and extras…

Today I had a variety of cooked vegetables and fresh herbs to use up and I decided to pimp them with some new products in my cupboard: last year my lovely blog friend, Petra, from the blog Food Eat Love, starting selling her homemade food products at her local Saturday market. She started off with amazingly pretty fresh pastas and sauces, and then expanded into sauces and crackers and jams and chutneys. Recently, she sent me some goodies to try, and I have used most of them in my dishes today. Let me show you…

These are what Petra sent me to try…lucky me! The two bottles that you can’t see the labels on are a ‘very hot hot sauce’ and a sweet chilli ginger sauce.

I’m afraid the dry tomato and coconut chutney was devoured first a little while ago, it was so good I literally ate in from the jar in two sittings..

If you can try this stuff, you really should! Included in the ingredients are cobnuts which give the chutney a great texture. But the rest I played with today…

So to today’s pimping…this was my lunch platter…

It includes…

Leftover broccoli & cauliflower, blended with yoghurt, crunchy hazelnut butter & Petra’s sweet chilli ginger sauce which added great flavour to the vegetables.

My homemade garlic mayonnaise pimped with Petra’s very hot hot sauce – perfect pimping.

Leftover roasted carrots & red onions blended with tahini, yoghurt & lemon juice…so good, the lemon juice and roasted carrots always works well together.

Fresh flat leaf parsley & coriander chopped up with my pickled garlic, spring onions, ground cumin, Aleppo chilli flakes, salt, olive oil, my homemade apple cider vinegar & Petra’s caramelised Seville orange & chilli treacle – I often add pomegranate molasses to my salsa verde concoctions and this was a great alternative.

All eaten with Petra’s Carta Di Musica flatbreads which are wonderfully thin and crunchy.

How’s that for a tasty lunch? And a perfect use of leftovers! Even if I do say so myself…;)

So a big thank you to Petra for letting me try some of her great products. I shall be sharing my concoctions with everyone at this week’s Fiesta Friday, which is after all, where Petra and I ‘met’. In the meantime, do check out Petra’s Instagram page if you’re an instagram user and enjoy her beautiful pups as well as those gorgeous pastas…one day I’ll get to try some of them!

Roasted persimmons…

I don’t have much imagery for this post, in fact, I can only offer you one photo; but I can elaborate verbally about this dish and hope that I capture your imagination…

Back in December, I came home from Costco with a box of persimmons, like you do, then realised that I was never going to be able to eat them all myself. I rarely eat fruit as it is, so 6 huge persimmons seemed like a mountain of fruit to me. Plus when I tried one, it wasn’t wholly ripe, or tasty. So I tried roasting some; why not, it works for vegetables, I thought it might perk up my persimmons.

And it did. The slices caramelised and sweetened. I tried some with some tahini sauce, a bit of yogurt and some toasted flaked almonds, and it made a perfect sweet treat…probably just a bit too sweet for me, so the yogurt and tahini were perfect ways to tone it down…

Following this experiment, over the festive period I decided to offer this as a dessert choice for my visiting family.

I cut the persimmons into segments, tossed them with a tiny amount of olive oil, then roasted them for 30-40 mins at 200C, moving them around the pan halfway through. Served with yoghurt, they provided a perfect alternative dessert.

The leftovers lasted a couple of days and were just as nice cold, again with yoghurt and another day with my porridge.

I highly recommend roasting your persimmons! I should imagine they are similar to roasted plums or peaches in consistency, and just provide something different 🙂

I shall be sharing this with everyone at this week’s Fiesta Friday, co hosted this week by Shinta and Diann….it’s been too long since I joined in!

Moroccan spiced carrots, chickpeas and spelt…

It’s no secret that I love autumn, I love everything about it: the cooler temperatures, the beautiful colours, the changing leaves, the abundance of root vegetables…I didn’t mean to make something that almost epitomises autumn in a bowl, but that’s how it ended up! Maybe it’s just in my soul?!

In the beginning it was going to be a soup, but I can’t always bring myself to blend up the vegetables, they look too good whole, so this morphed into something else, not really a stew because it’s not very liquid, maybe a warm salad, or just as the title of the post says: ‘Moroccan spiced carrots, chickpeas and spelt’. I just kept adding things until I thought it was perfect!

I didn’t measure anything but I do remember how I made it so hopefully I can still share the process and it might be interesting…

In a large saucepan I heated some coconut oil, and added some chopped red onions over a medium heat; after several minutes and once the onions looked liked they were starting to brown, I added chopped garlic, cooked for a minute, then added liberal amounts of a Moroccan spice mix that I made previously. 

Again I cooked this for no more than a minute then added water to stop the spices from burning. I then added a great pile of peeled and chopped carrots, topped up the water until it covered them, added salt and pepper, then brought it to the boil. As the carrots cooked, I added some spelt, then later some chickpeas and chunks of butternut squash that I’d already roasted, chopped coriander (leaves and stalks) and finally some dried barberries for the colour and little surprise shots of their tart sweetness. 

And pretty much left it to bubble away until the carrots were cooked, but not mushy, and the spelt was cooked, adding water when necessary. 

Eating some with some tahini, as I did when it was just made above, you can still see the lovely colours of the individual ingredients. 

By the next day, the flavour had developed even more but the colours had all merged together and become one autumnal palette..

It’s the kind of dish that just gets better and better, and one I’ll be making again and again, and no doubt evolving as I do!

Happy Autumn everyone 🙂

It’s in the pan…

I like nothing better than a big pan full of lovely vegetables, the more the better! I often start with a base of red onions, garlic and red peppers, cooked in coconut oil and then I add whatever takes my fancy….and then I grab a spoon and eat it straight from the pan.

Which is exactly what I did this evening…this began with my usual trio, chopped red onions, red peppers and garlic, all cooked in coconut oil, to which I added several spoonfuls of my harissa, lots of chopped parsley and spring onions, toasted mixed seeds…

 …and adorned with several dollops of harissa tahini sauce…

See what I mean? I do love a big pan full of vegetables. 

As you might have seen before, I often add eggs to the pan, and avocado and chopped chillies…

This was one my lunches last week. 

And this one was pimped with one of my many sauce concoctions and goats cheese..

These are the type of dishes I happily devour ona regular basis as I always have an excess of red onions, red peppers and garlic in my kitchen 🙂 

There’s been lots of new things being cooked up in my ‘office’ this week too, which will no doubt feature on the blog soon. (I am currently reading about The Victorian House and have discovered that the working rooms of the house, like the kitchen, pantry, and bathrooms, were called offices. So my kitchen is now officially my office!) 

Happy weekend! Now let’s pop over to Fiesta Friday with the lovely Jhuls (lover and maker of harissa tahini sauce), and Su, who are co hosting this week…

A ‘green harissa’ feast..

I recently came across a ‘verbena harissa’ that sounded and looked interesting…so I read the ingredients and created a version of my own…

Look at all that green goodness! I think it worked well, I’m thoroughly enjoying eating it anyway.. My experimental recipe is below.

Yesterday I reheated some leftover roasted vegetables from our Sunday lunch, added some freekeh..

..then spooned over lots of my green concoction and drizzled with tahini..

OMG! Heavenly!! There literally aren’t the words to tell you how good it was! 
So, back to my ‘green harissa’..


Ingredients

Frozen spinach, 6-7 cubes, defrosted & drained 

Frozen peas, defrosted & drained 

Coriander, small bunch

Dried parsley, 1 tbsp

Dried lemon verbena, 2 big pinches 

Preserved lemon, 1 washed & finely chopped

Garlic, 1-2 cloves depending on size peeled

Spices: equal amounts of  cumin, coriander & caraway seeds and star anise, toasted, cooled and ground, then 2-3 tsp added to the mix, you can store any leftovers for future and other uses 

Aleppo chilli flakes, 1-2 tbsp depending on taste

Pinch of salt 

Vegetable OR rapeseed oil, 2-3 tbsp

Lemon juice, 1-2 tbsp as required 

Method

Except for the peas, put everything into a blender and process it to a consistency you like

Remove from the blender and stir the peas in gently by hand

Spoon into a jar and store in the fridge overnight for the flavour to develop

To use: remove from the fridge an hour before use, stir well and use at will!

An attempt at a close up 

What do you think? I hope you think it looks as interesting as it tastes..I’m sharing this with everyone at this week’s Fiesta Friday, co hosted this week by Margy and Anugya..