Happy new year! It’s been ages since I wrote a new blog post because I’ve been busy with many things. I finally had time to make a new recipe, and it was a delicious salad.
I’ve been away for a while: I got on a plane after 2.5 years and visited my family. I also decided to be away from the internet as much as possible. I only posted random stuff on Facebook and Instagram. Now I’m back on the blog as the holiday still continues. And here is the first recipe after the break.
I love pasta, but try not to eat too much to keep me from a carb bombarding (I can really overeat pasta!). So this is a good way to eat pasta. There are a lot of other things in it, and you can still get a bit of pasta to overcome the craving.
Millet is an interesting grain. It is one of the oldest cultivated grains in the world, and it is naturally gluten-free, but not many of my friends who are following a gluten-free diet like it. I started trying it in different recipes only recently, and I quite like it.
I like the beet family. They are tasty and nutritious. But the biggest reason why I love them, and I use them in recipes, is the wide variety of colours they bring! Just like this colourful salad!
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!
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.