Well, actually this sandwich is great for breakfast too, especially big weekend breakfast or brunches if you like them. Family and friends around the table. During weekday everyone has their own schedule and breakfasts are rarely a common occasion, and even if it is, then it is just functional, so no long chats before leaving for school or work. But when you have time on the weekend, you can make a big, rich breakfast table and one of the things you serve can be this!
I didn’t use to like goat cheese at all. I couldn’t stand the smell and I got genuinely upset when it appeared in my food. But then a few years ago I did Rachel Khoo’s salty cake that had goat cheese in it among other things and my perception of goat cheese changed overnight!
I love simple tastes and the pleasure that comes from them. Preparing a tartine, aka open sandwich, is a very easy task – even when there is a variety of ingredients involved. And the result, particularly with a good quality bread, is exquisite.
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.
When my friend asked me last week if this was muhammara before eating it, I said no. Or kind of no. We used to call it çemen back at home. But then some people say that çemen is something else. This is not exactly muhammara either! So what is that dish?? Well, here is definition: this is a walnut / paprika spread with spices which resembles muhammara, with the recipe coming from mum! I will call it, “le spread”.
This recipe is really easy and fast. I will not even give measurements, as it is meant to be sort of “inspirational” – meaning, you can put as much as you like from all the ingredients, and you can add/take away other ingredients. If you make a twist, tell me about it!