Fruit Salad with Rosewater & Mint

Basically this is just a collection of all four of my all time favourite summer fruits, plus an apple.

And d’ya know what? It’s the apple that makes it. Apple and mint are best friends as we know, here it’s cut up real small and so gets pretty pally with the rose water too and just brings everything together as one. The fruits are left to steep in rosewater which amplifies their sweetness.
Continue reading “Fruit Salad with Rosewater & Mint”

Don’t fear the freekeh

C’mon baby, don’t fear the freekeh.

Cast your minds back to the These 5 Grains post we did a few months ago. Y’know, the one where we banged on forever about the virtue of five ancient grains.

Greenwheat freekeh was among them, and the salad we made with artichokes, golden onions and labneh instantly became Charlie’s new fave.

Well it’s back gracing our salad bowl and between the freekeh and the hemp hearts, this little beauty packs a whopper protein punch. And a taste sensation.  Continue reading “Don’t fear the freekeh”

Hummus

Fightin’ talk… but shop bought hummus is gash.

We’re not wading into the hummus wars, but we do know the perfect hummus is worth fighting for.

We’ve been feuding with chickpeas for years searching for the perfect recipe – too coarse, too lemony, too tahini-y, not garlicky enuff, meh – to name a few disappointments.¹ But at last we’ve found the one.

This hummus is smooooooth, creamy, garlicky delicousness.  Continue reading “Hummus”

Spiced Beetroot Yoghurt

Clearly we’re in a dippy mood this week.

The awesomeness of mish has inspired us to keep on dipping. So today it’s spiced beetroot yoghurt, tomorrow hummus.

This yoghurt dip is ridiculously good. The sweetness of the beets combines beatifully with the yoghurt tang. No, your eyes are not deceiving you, you do need 3 tablespoons of ground coriander (first go muggins here thought she knew better, didn’t put the full 3 tbsps in, regretted it).

20 mins | effortless  Continue reading “Spiced Beetroot Yoghurt”

Masarat’s Mish

3 DAY MAKE AHEAD ALERT

Yes okay, so it takes three days to make Mish but as it’s loved by everyone who tries it, it’s well worth the forward thinking and the wait.

At first taste it appears mild and creamy, then a gentle heat from the chillies and raw garlic permeates through to match the earthy punch of the fenugreek and cumin.

It’s made with labneh which is beginning to be more widely available now. If you can’t get it however you can make your own by straining some greek yoghurt in muslin for half a day, the longer it is strained the thicker it becomes.

Continue reading “Masarat’s Mish”

Freekeh, Artichoke and Golden Onion Salad

You know a salad’s gunna rock when ya gotta get a frying pan out. Much like the halloumi, chick pea and roasted tomato salad from last week’s fridge series.

Meet Charlie’s new favourite salad. Reckon a new favourite salad comes along about once every two years, you know, a really good salad that blows your socks off. Can’t remember what the old fave was, such is the elegant fabulousness of this freekin delight.  Continue reading “Freekeh, Artichoke and Golden Onion Salad”

These 5 Grains

Welcome to our most ambitious post to date. We’re really getting into grains in a big way at the moment, along our climate kind, meat-reducin’ wasting nothin’ path. So we’re gunna take a few to witter on about these five grains with a recipe for each, showcasing the extraordinary versitility of ancient grains. Continue reading “These 5 Grains”

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