Over on my sourdough blog today…sourdough breadsticks…pop over if you fancy checking them out…
I’ll be sharing these at this week’s Fiesta Friday and hope there’s enough to go round…
These are fresh hazelnuts, sometimes called cobnuts, and they grow on the trees all along the canal where I walk Bob, and litter the ground.
Most of them have been gnawed by wildlife, but some remain intact and yesterday I decided to pick some up..
They’re so pretty; to me they represent the countryside and regrowth and everything lovely about where I live…although right now the ground is sadly parched from the extended heat and lack of rain 😦
When cracked open carefully, they give up their milky white kernels which can be eaten raw or toasted, and added to all sorts of dishes.
My little haul
Its hard to describe the taste & texture, but they taste ‘fresh’ and young, with a crunch, but not a hard crunch like mature nuts.
I chopped some up and added them to my lunch yesterday: a whole roasted aubergine filled with a roasted pepper, mild red chilli, cherry tomato, spring onion, garlic and tabil spice sauce, and topped with tahini, roasted seeds, and the chopped fresh hazelnuts…
They made an nice addition to the dish!
If you get a chance to try some, I definitely recommend it 🙂
As I mentioned in my previous post, there’s been a lot of sourdough action in my kitchen recently. I’ve been baking and drying and reviving and noting…and it’s all been for this…
I’m very happy to share with you that I have launched a brand new website this week, dedicated to sourdough. I have decanted every bit of my knowledge onto the site, including how to look after your starter, my master recipe, and my dried starter available to buy. I’ve included as much detail as possible, lots of photos, and links to my videos of me in action. I’ve already had great feedback from people using my recipe which makes me so very happy!
So, if you want to know how I make this happen…
…then visit my new website…
Please do have a look around and let me know what you think.
This blog will continue, but I will be sharing more of my sourdough experiments on the blog attached to my new site, so please do visit and follow xx
I will be sharing my news with everyone at this week’s Fiesta Friday, so many of whom have been so kind about my sourdough offerings in the past 🙂
There’s been a lot of sourdough action in my kitchen recently, and I mean a HUGE amount, of which I will have exciting news to share with you all soon. In the meantime, a thrown together meal from the weekend that worked very nicely…
I had some bubbly active starter readily available, and someone on Facebook mentioned sourdough naan breads, and that was that…I decided to see what I could create…luckily I took some notes…
Makes 4 small breads
50g active sourdough starter
100g natural yoghurt
150g plain/all purpose flour
20g olive oil
Mix everything together well, knead it briefly then cover and set aside. Let it prove for an hour or so.
Next, split the dough into 4, make the portions into balls, flatten and on a floured surface, roll them out into rounds about 5mm thick – my rounds were very very rough as you can see!
Heat a tawa or large wide pan over a medium heat. Place the breads into the dry pan and cook for several minutes until the surface starts to brown in places.
Turn the breads, sprinkle the surface with olive oil to keep it moist, and cook the underside until cooked through.
Once cooked, stack the breads onto a plate lined with a tea towel and wrap them to keep them warm.
Eat at will!
I served mine with some za’atar mixed with olive oil; some tahini, buttermilk and lemon juice dressing; and a dip made of chickpeas and spinach cooked with green harissa, cooled and blended with tahini, lemon juice and water.
A very nice dinner indeed 🙂
Have a great week…
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…
Laura’s recent post about eating a rainbow made me realise it’s been far too long since I shared some of my food; colour fills my world, my kitchen cupboards (the spices, the crockery, the vegetables..) my wardrobe, and definitely my plate…
I can’t imagine not eating a variety of colourful flavourful dishes throughout the week. Not only is it good for your health, it’s HAPPY food! Happiness on a plate!!
This summer I decided to follow in the steps of many of my US food blogger family members and invest in a gas grill/BBQ to be able to cook outside when the temperatures rise and not turn on the ovens in my kitchen unless really necessary. Every time we use the BBQ I therefore also ask my husband to grill stocks of vegetables for me to use through the week…
A sea of goodness and possibility on our new grill/BBQ
I love these vegetables freshly cooked, cold, reheated, marinated, turned into dips, in endless ways. Having them already cooked means that they are full of that great chargrilled flavour and immediately ready to use…I like that too!
I think my favourite, which isn’t shown here, are whole grilled aubergines, the flesh becomes meltingly soft and so good for some many salads or dips, or used here as a perfect boat to fill with all sorts of my concoctions – including this one which was made from spinach, fresh coriander and hazelnuts, then drizzled with a nut butter dressing and sprinkled with Aleppo chilli flakes…
The red peppers are great for salads, dips, harissa, sauces, like this red pepper homous…
I like nothing more than making up some sort of salsa verde, (which is what the two first pics are below), whether it’s based on chimichurri, chermoula, an Indian coriander chutney, or any mix of fresh herbs, garlic, spring onions, spices, olive oil, vinegar or lemon juice, maybe add some pomegranate molasses, and marinate chopped roasted vegetables with it, and leaving them to develop great flavours together…
Salsa verde always goes well with sweet potato, the sourness from the lemon juice/vinegar/pomegranate molasses is a work of art against the sweetness of the potato
This concoction, as shown at the top of the post, is an example of everything in one bowl: lots of the chargrilled vegetables with a salsa verde of some sort. It got better day after day as the flavours developed.
My Instagram account shows even more of these dishes, and more details of what’s in them, but for now, enjoy the colours of my world…