This recipe is easy! So easy that I didn’t even put photos of all the steps. It’s one of those “let’s put all the ingredients in a food processor and be done with it” kind of spreads.
I know, I know… I look like I am obsessed with focaccia as I’ve been publishing many focaccia recipes lately (at least sharing many focaccia photos on instagram story..). Well that is because I guess I am a bit obsessed really!
A few months ago I posted a focaccia recipe with lots of basil and olive oil on top. Since then, I’ve been baking focaccia with different toppings for many occasions, from caterings to friends dinners. This topping is yet slightly traditional, but there is one special ingredient in it – a Slovenian herbal salt that my friend Helena brought as a gift from home.
When I was a kid, my mother used to make a “börek” (general name for many salty pastries in Turkish) with phyllo dough called “muska” (amulet in English). These were little triangles with cheese filling, fried in vegetable oil. I always hated the name because it came from the religious nonsense. But the pastries, they were gooooood!
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.
Yes! The spring is finally here and it is not so cold outside anymore. Yet, this doesn’t mean that we don’t need soup now! Because soup, especially one which is as colourful and rich as this one, is good for every day, any day!
I must say that as soon as I think about this dip, I feel its lovely sour taste in my mouth. It’s quite mouth watering actually.
I love the taste of cornbread, whether it is made only with corn flour or with a mixture of corn and other kind(s) of flour. This bread has even more interesting combination in its batter: there is also pumpkin puree in it!
When you think of Greek (or Mediterranean) salad, what kind of ingredients come to your mind? I guess mostly olives, tomatoes, feta.. maybe some herbs… onions? Yes, so imagine these muffins like a salad bundled up in a muffin form!
The smell of basil has to be one of the best things in the world. It brings a fresh, soft taste to anything it is added to. It even goes well in a sweet cake as I used in one of my recipes a few weeks ago (blogpost here). This focaccia bread is full of fresh basil and olive oil – there’s a lot of both, but it’s not overwhelming.