This is another amazing recipe I found on Maria Mind Body and Health Site. I had some ricotta and cauliflower in the fridge and was wondering what to do with it when I came across her great recipe for gnocchi. It was delicious but I added more flavouring to them as I found the first batch in need of little “something”. I served mine with a marina sauce but think that these would also be delicious with a buttery sage sauce.
This is now my 500th post! I cannot believe how many recipes have been tried, tested and posted in my three years of blogging. I put the question out on Facebook as to what should I do for my 500th post and a reader asked for a grilled starter. So, here it is and thank you, Tawnya for the challenge! I loved the range of colours in this and the taste was lovely. The Chief Taster was initially hesitant with me serving this cold but enjoyed it with relish and declared that the flavours “were balanced”. He had seconds.
I had some blackberries and sour cream left over in the fridge and thought that I could either (a) Eat them together in a bowl (b) Make a cake. The Chief Taster’s choice won, so I decided that I would try a pound cake out of coconut flour and added some lemon to give the cake a bit more flavour. It was delicious, moist and tasty. You do not need a large piece (well, perhaps, depending upon how hungry you are!) as it is very filling.
I found this recipe on Epicurious and was intrigued by the unusual flavour combinations, but from my time in the Middle East, could see how this would work as these flavours are used in this region. I changed the amount of oil and used a different chicken cut to the original recipe as the Chief Taster is a fussy man. I grilled the chicken but this would be great on the bbq too. This is also very easy to do and would make a great quick supper dish when you really can’t be bothered to cook but want something tasty.
Roasting tomatoes helps to concentrate their flavour, whilst the addition of balasmic vinegar enhances their sweetness. Select the ripest and fresh tomatoes you can find. This is a great salad dish served with some gluten free bread to mop up the juices, or as a side dish. You could also puree this dish to use as a sauce over chicken, fish or veggies. Or add some stock and call it a soup…be creative and get roasting!
I love broad beans and this is a lovely, fresh tasting pate. Broad beans are also know as fava beans which are often found in Middle Eastern dishes. I like the green colour of this and food should be pretty to the eye, as well as delicious to the tongue. There are many versions of broad bean hummus, but I found this one on http://kelliesfoodtoglow.com/ which used Zatar, a spice that is often used in the Middle East. I moan about not getting a decent Zatar outside of the Middle East and have to settle for supermarket varieties – bah! I used to have a jar in my kitchen from a Lebanese friend’s mother…best Zatar so far. The search will always continue though! Yummy, tell me more Diva…
Although I have called this a picnic bread, it does not mean it can only be consumed at a picnic! It would also have a welcome place at a bbq. Or lunch. It’s a lovely summery bread made with my favourite gluten free bread recipe. I actually prefer this dish cold as the flavours develop and you are left with a tasty bread.