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.
I’ve been playing around with ice cream recipes that do not require an ice cream maker (although I now want one!) and a few no churn ice recipes seem to rely on condensed milk which is out for so many reasons! This was the most simple recipe and the Chief Taster loved it so much I “had” to make it again the following weekend. It’s also vegan and also great for anyone who is intolerant to dairy. I made another ice cream with cream and yoghurt, but in all honesty, I preferred this one.
The Chief Taster has been on a few business trips and seems to have this every time so thought I would try it. I finally have got the blend of spices right (according to him) and am now wondering on what vegetable I could try this on so I can taste it myself (as I am a vegetarian). I tried eggplant but that was not a success. The search is on. Or perhaps I could use this spice mix in a soup….now that’s a thought. I did try the seasoning in a vegetable stir fry and loved it. This is very easy to make and takes about 15 minutes to prepare and cook.
I’ve just finished munching one of these and think it’s the fillings that make it so delicious. The bread is just a carrier of tasty treats and looks pretty when sliced into two too. I’ve called this a picnic roll as they would be ideal for a summer picnic but they are a great idea for lunch too. This bread is very filling due to the high fibre content too, so one is plenty. You could play around with the fillings too and perhaps make a breakfast roll stuffing it with cooked egg, bacon and a tomato? The rolls are best made a day before you want to eat them as they are wrapped in clingfilm to firm up.
As you may know by now, I love a frittata. As well as being a great way to use up leftovers it is a great lunch/supper dish that is simple and tasty to make. This combination has pumpkin and spinach. A dish with the flavours of autumn, but I munched this happily during spring! You could add cheese to this, either Parmesan or Feta but I have been eating too much cheese recently so made it without.
The vibrant colours of the orange pumpkin and green spinach make this dish look tempting. I do love a colourful plate of food next to my wine! ;)