Up your soup game with this dramatic number from Sam and Sam Clark’s cookbook Moro, the first one. Continue reading “Beetroot & Black Cumin Soup”
TRICKY SOURCING ALERT
Upma is made from semolina and we’ll take it over rice any day.
It’s ready in 5 mins with no chopping, so flavourful and much lighter than rice – and veegs! Continue reading “Upma”
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”
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.