I sometimes feel like Bugs Bunny – I cannot get enough of carrots. Then, for a while I completely forget about carrots, after that I remember again.. I generally like to make a simple salad with raw carrots and tomatoes: I just grate carrots, chop tomatoes and bring them together with a bit of salt, olive oil and lemon juice. This recipe though, is a whole new thing for me.
I must admit that I was slightly suspicious about the idea of “hot hummus” when I first saw a recipe in the mezze cookbook I bought in Istanbul last summer. I am not a big fan of hummus anyway, but when it’s hot, I thought it might feel too heavy. Oh boy, was I wrong.. Not only it is light, but also it is so delicious that I could probably eat the whole pot when I first made it.
My mother was always amazed that I’ve loved okra so much. She could hardly make me eat many other things that most people love. But with okra, she didn’t need to force me at all – which was odd because nobody in the family except for her and me liked this beautiful vegetable. Oh wait. No it is a fruit, because it has seeds.
I know, I know… My blog is turning into a “50 shades of hummus” book.. But as I wrote in last week’s gluten free thursday recipe when I published “black-eyed pea hummus”, nowadays I like trying new ingredients for hummus, other than traditional chickpeas. Well, this week’s hummus is made with edamame beans, and it is spread on a loaf of delicious, yellowish chickpea bread.
Throughout 2016, I made kilos and kilos of different kinds of hummus for my catering gigs. I don’t think I had seen so many chickpeas in my whole life prior to that. Finns love hummus! But since I am tired of chickpeas now, I started to search for different options when it comes to hummus – and I started experimentations starting with 2017. The first experiment, I made with black-eyed peas (nope, not the band, I’m talking about the legume!) and I must say that I liked it much more than chickpea hummus!
I feel very happy that some fruits and vegetables do not grow in Finland. This way, we can enjoy them all year round, importing from other parts of the world! Take figs for example. At the moment, we have Brazilian figs in the stores. In late summer, early autumn there are Turkish figs and sometimes Israeli figs. Yes, we cover the whole world of figs!
I have been planning to make a nice gluten free plate for a long time – not one, not two dishes but a full plate that consists of a variety of tastes. Finally I made it! And it is incredibly easy to make!
I love searching for old, ancient recipes from around the world. It doesn’t only give me an idea of what people used to eat or how they cooked, but it gives an idea about their life in general and puts food in a historical context.
Ever since I started doing catering and other eating events as a full-time job, I’ve been making hummus. The amount of chickpeas I’ve seen since last year has long passed the total amount I’ve seen until then. People love hummus here, and they always want to have it in their events!! So in order to keep my sanity, I started to come up with different kinds of hummus. This one is my favourite so far.
“We’re jamming” – every time Bob Marley says that, I hear “pyjamas”. Luckily a quick google search showed me that I am not the only one. But hey, this was not what I was planning to say.. Ok, I made jam!! And it’s from my most beloved fruit, tomatoes! Yes, I call tomato a fruit because I’d like to support the scientific thinking. A tomato is technically a fruit, but the use of it in mostly savoury dishes makes it a vegetable in practice. This jam, though, is not the regular jam as you know it – this one has a very, and I mean very, spicy sauce in it called “harissa”, coming from Maghreb cuisine.