White bread dough with a paste of olive oil and za’atar.
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.
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.
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.
Despite his objections to eating blitzed vegetables, the boyfriend has no objection to eating blitzed fruits. Enter mango lassi.
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.