Yes, you can use this both as a direct spread on your bread or crackers, or you can use it as a sauce, for example for your pasta.
I decided to start this week with a simple enough recipe. I mean, mashed potatoes, how hard can it be? In this recipe, you just add a few extra ingredients to potatoes and then you’re good to go. But oh, that garlic flavour…. yum.
I love a good old wholesome salad as a main dish. I mostly make a salad with grains if I am to eat it alone, but this salad is extremely filling and delicious by itself too. And it’s very easy to make!
So, you may or may not know that muhammara is a delicious spread normally made with roasted red peppers. This time, though, I am making it with beetroots, because, why not?
This easy-to-make dip benefits greatly from the sweet flavour of roasted onions being caramelised.
A couple of weeks ago, when I published a baba ganoush recipe with sweet potatoes instead of traditional ingredient eggplant, I felt sorry for the dear vegetable eggplant. So I made this recipe to make it up for it!!!
So, I used quotation mark in the title because baba ganoush, as you may already know, is traditionally made with eggplants. I made a little twist to it, and used sweet potatoes this time.
Yes, the title says all. The secret to this salad is to chop everything small. And you must, I mean you MUST, use pomegranate syrup and sumac. You must find them and you must use them.
Well yes, I pitted all these 650 grams of black olives by hand. It was a rather meditative activ… naaaah, it wasn’t, it was a boring activity which took away 45 minutes of my life. Not bad for the delicious result though.
So, I confess: I am not the biggest fan of peas. I only like them when they are mixed with so many things that you can’t recognise the taste much, heh. So this spread is a good one because especially the fresh mint very much suppresses the taste of peas.