Sprouts Salad
This salad sounds quite virtuous, but in reality it is very delicious. Made with a range of sprouts that are supported by herbs, spinach, radish, tiny tomatoes, and carrots, it IS healthy, but tastes like it could become really addictive.
In this Salad of Sprouts, an #Ottolenghi recipe from his book Plenty More, various oils and vinegars are used to add a richness. However, you can use just one of each if you like.
I loved it.
I first came across this beautiful tea in a small shop in a tiny village in South India that was run by Kashmiris. They served me a magnificent, golden, very subtle and very aromatic liquid that was intoxicatingly India and very special in taste.
It is so simple, incredibly exotic, and includes saffron which gives it a beautiful subtle flavour and wonderful colour.
Saffron, when used in small amounts has such a wonderful, subtle taste, and an aroma to match. The golden colour that permeates the food or liquid is beautiful. Too much saffron will taste bitter.
The taste of this tea is very very subtle – no punch here. Drink slowly while sitting with mind clear, or after doing yoga, or meditation. Try it and tell me what you think.
For 1 or 2 small cups infuse a small pinch of saffron, a couple of cloves, 3 or 4 cardamom pods, 2cm cinnamon for 5 mins. It helps to crack the spices prior to seeping. Strain into a special teacup and sip slowly.
Aaaah! How relaxed you feel.
Adjust ratios to your taste next time you make it.
It is a little similar to the Kashmiri Kahwa Tea which adds green tea, almonds and rose petals, but I like the simplicity of my Golden Saffron Tea and the memories it evokes.
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When strawberries are plentiful make a brightly coloured sauce to drizzle over desserts, icecream, cakes and anything with chocolate in it. It is very easy to make — simply whiz the strawberries with lemon and sugar until it is glossy. Strain through a sieve and adjust sweetness. Add some liqueur if you wish. It is a bright and Summery sauce that adds vibrancy to any dish you add it to.
You can use blueberries, blackberries or raspberries instead. Adjust the sugar and lemon levels to suit the berries used.
#Food #Strawberries #FromTheArchives #FromTheKitchen #Vegetarian
How long is it since you have had cauliflower with white sauce? Not since a visit to your Grandparents for Xmas in 1980? Well, this baked dish changed that for me – Cauliflower Gratin with Bechamel Sauce with Blue Cheese and White Pepper. It is topped with breadcrumbs which gives it a crunchy, delicious texture to contrast the softness of the cauliflower. A great flavour combo.
#Food #FromTheKitchen #FromTheArchives #Vegetarian #Cauliflower
Charlotte
Ganga