White bread dough with a paste of olive oil and za’atar.
Category: Vegetarian
Couscous filled peppers
Couscous, feta, parsley, seasoning + avocado + spicy tomato sauce
Super starter salad
We had this as a starter salad, and I love it: the dressing is sharp, the carrots are aromatic, sweet, and flavourful, the rucola is slightly bitter, and the feta is salty. The recipe is a modified version of what I saw in the BBC GoodFood February 2017 magazine.
Cauliflower cake
Another recipe from the fabulous cookbook Plenty, this was our dinner yesterday. I love the flavours! And once again, the serving suggestion is to serve it warm. The boyfriend will have none of that.
Lentils, radicchio, and walnuts with (manuka) honey
I am in love with a new cookbook of mine, Plenty more by Yotam Ottolenghi. I made yesterday’s lunch form it, and I felt really cheffy while making it. For me, just the right amount of fiddling with the number of steps, as well as a straightforward recipe.
Mint and yogurt dressing
Mint and yogurt dressing
Combine two tablespoons yogurt, one tablespoon olive oil, and one heaped teaspoon of dried mint. Great with cucumbers.
Restani kumpir
I am sure this dish is derived from the tradition of Austrian or German cuisine, but I have no idea how it is called in any other language apart from my dialect. Still, you know that a combination of caramelized onions and boiled crushed potatoes cannot be bad.
Pesto, zucchini, and parmesan tart
Take some octagonal puff pastry, score it along the edges, spread with a mixture of mascarpone and pesto, cover with sliced zucchini and grated parmesan, and bake in the oven at 200˚C for about 35 min. You will not be sorry.
Mango lassi
Despite his objections to eating blitzed vegetables, the boyfriend has no objection to eating blitzed fruits. Enter mango lassi.
Hummus
I made this so many times already, I cannot believe it is not yet featured on my blog. My version always contains a bit more garlic than it should, but hey… you only live once.