I’m thinking and I’m thinking hard, but I don’t remember eating cauliflower before 2003. That was the year that I studied design in Paris as an exchange student. No seriously, I don’t think I ate it, I don’t remember my mother cooking it or even forcing me to eat it. But then suddenly in Paris I started eating it in big amounts. Why? Because I was trying to live in Paris with a small student budget most of which went to rent and cauliflower was cheap!
About a month ago I bought a 5 kg bucket of tahini. The amount of hummus or any other Mediterranean / Middle Eastern dip I made for my caterings that contains tahini exceeded all sorts of expectations and in the end when I saw that huge bucket, I just took it. And I already used more than half of it! And so here is one more dip / spread with tahini for you today. For this one, tahini meets butternut squash.
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.
It’s December 26th, and it’s my 37th birthday. So what can be better than sharing with you the recipe of the most festive dish ever for me – vine leaf rolls?? These rolls have always been there: on birthday table, in new year’s eve, in big family gatherings! If I ever have a family of my own (which I am beginning to doubt that it will happen…) then I will continue the tradition.
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.
“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.