Tuesday, 15 September 2015
Monday, 29 June 2015
Monday, 22 June 2015
"Better is a dinner of herbs where love is, than a fattened ox served with hatred" (Proverbs 15:17)
I've made versions of this salad since first eating it as a student in Jerusalem. Traditionally it is primarily made of parlsey and bulgar wheat. I often use watercress (no doubt a western abomination) as this is more readily available in the UK than flat leaf parsley. This version features parsley, fresh mint and watercress. I've also added spring onions, lemon juice, olive oil, rock salt, chopped tomato's and some kidney beans. Served with natural yogurt, cucumber and veggie burgers (no falafel this evening).
Saturday, 20 June 2015
Wednesday, 17 June 2015
I'm slightly obsessed with mushrooms at the moment. Like celery, they have very distinctive and strong tastes but are often drowned in sauces or side lined. This soup is really simple as it uses only four base ingredients (as above). You could of course add a small amount of cream, but I like the simplicity of it made with milk for a weekday lunch.