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.
I had a very nice Midsummer (Juhannus in Finnish) eve with lovely friends on Friday. I was a little stressed that day because of personal issues, but a day of eating, drinking and spending lovely time with friends helped me quite a bit. We all brought food to the table. A similar version of this salad was served by our lovely host, Essi. After all, one cannot think of a Midsummer in Finland without potato salad! So here today is my version.
Well ok this salad is not exactly tabbouleh, it is just inspired by it to a great extent. And it is delicious!
Kohlrabi is a quite foreign vegetable for me. I’ve only just used it once, when I did a catering gig 2 years ago, for a friend’s Karonkka (PhD defense dinner). He was a friend originally from South India and I wanted to cook something authentic for him, so I made Bisi Bele Bath – a vegetarian warm dish. That was when I used kohlrabi one and only time.
Here is a salad that has always been one of the staple food in my mother’s feasts. Or how I remember it. Because apparently she also puts tomatoes, but this very much green and yellow colours were always the only version I remembered, so I made it like that, providing a little hint of red with chili pepper flakes.
I am absolutely, utterly, fantastically, magnificently, with all my heart, in love with eggplant. Period.
A few months ago I was watching a BBC documentary about most famous spices in the world. In the third episode, while I was watching vanilla cultivation, I had an idea: how does vanilla taste in savoury dishes? I mean, I love, many people love using vanilla in delicious cakes, cookies, desserts, but what about the other side of the coin? After a bit of research, I got inspired by a chef and started to work on this olive oil infusion.
I recently made a big confession to myself. I don’t like quinoa as much as I convinced myself. I don’t hate it either. It’s just that quinoa has a slightly weird taste by itself and you generally need to use a lot of other ingredients to give anything with quinoa a pleasant flavour. And these balls are exactly like that, with lots and lots of other ingredients!
I love eggplant. It is one of the most amazing and versatile vegetables out there. There are so many dishes you can make and so many ways of cooking with it that you can eat eggplants every day for a long time and still would not get bored!
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!