This is a particularly great dip or spread for Autumn. You know that we love our dips and spreads, and this one makes use of our home made pomegranate molasses and the unshelled walnuts that are commonly available in the local area. Pomegranate Molasses makes great dips and spreads when mixed with any nut butter, tahini or miso.
This paste is simple to make using the food processor and easy to pull together when unexpected guests arrive. We love those sorts of recipes.
Similar recipes include Grilled Eggplant with Walnuts and Pomegranate, Broad Bean Dip, Orange and Pecan Cream Cheese, and Green Olive Tapenade.
Browse all of our Dips and Spreads, and our Pomegranate recipes. Or explore our Early Autumn dishes.
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There is a Lebanese dish, sometimes called Mafrouket Laban (not to be confused with the dessert of the same name), made from burghul (aka Bulgur) and yoghurt with plenty of herbs. It is a delight in Summer. Because the burghul is soaked, it is the sort of dish you begin in the morning, and leave for 4 or 5 hours, then mix in the remaining ingredients and serve for lunch or dinner.
The burghul soaks in the yoghurt for a few hours to form the base of the salad. It is often served with tender young vine leaves, so it is a perfect dish for Spring and Early Summer. With all that yoghurt, it is a cooling dish, perfect for the first heat waves that we encounter in Spring as it warms up towards Summer.
Use the coarse burghul for this dish if you can (otherwise, medium will be fine).
Similar recipes include Burghul, Pistachio and Tomato Salad, Burghul Salad with Olives, Pomegranate and Hazelnuts, Cracked Wheat Kitchari, and Cauliflower, Mung and Broken Wheat Kitchari.
Browse all of our Burghul dishes and all of our Salad recipes. Our Lebanese dishes are here. Or browse all of our Early Summer recipes.
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These Iranian fritters are herbaceous and delicious. They are a perfect snack at afternoon tea time, or make a great lunch with flatbreads and fresh salads.
We make our herby fritters with a chickpea flour base rather than eggs. With a little eno or baking soda for aeration, it is the perfect replacement for eggs in this type of recipe.The inspiration was Ottolenghi’s dish in his book Simple. They are very easy to make and utterly delicious. These fritters are a bit of a fridge raid – use whatever soft herbs you have to hand.
Similar recipes include Rosti with Goat’s Cheese and Chives, Spinach Fritters, Vegetable Fritters, and Chickpea Flour Fritters and Pancakes.
Browse all of our Fritters and all of our recipes from Simple. Or explore all of our Mid Summer recipes.
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I have been reading Istanbul Cult Recipes recently, and it is a lovely book that embraces some of my fav ingredients such as samphire, purslane and broad beans (fava beans). It is mainly non-veg recipes, but there are enough vegetarian recipes to be interesting.
It has this interesting recipe for whole broad beans. You have to use very young broad beans, otherwise the shell is too tough and too strong in flavour to eat. The recipe simmers the beans but if you can get them young enough, cooking is not necessary. The sauce for the beans is a whiz of yoghurt, breadcrumbs and walnuts, with dill for brightness.
This is my riff on the recipe using broad beans from our garden.
Similar dishes include Broad Bean Salad with Spring Onions, Freekeh Salad with Broad Beans, Pasta with Minty Broad Bean Puree, 31 Dishes to Make with Broad Beans, Broad Bean and Dill Rice, and Broad Bean Pod Puree.
Browse all of our Broad Bean recipes and all of our Salads. Or explore our Late Spring dishes.
Continue reading “Salad of Broad Beans with Walnut-Yoghurt Sauce”
We don’t bake bread very much any more, mostly because we don’t eat very much of it. But this loaf is special. Full of walnuts and raisins, flavoured with sweet potato, it is a tempting loaf. We love it for breakfast, slightly toasted with real butter. Enjoy!
Similar recipes include Olive Oil Bread with Herbs, No Knead Focaccia, and a Tuscan Bread.
Or browse all of our Bread recipes, all of our Sweet Potato dishes, and our Late Winter collection of dishes.
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Flat beans don’t feature often at our place, but this recipe is worth including them in the weekly shopping. Quick cooked beans are tossed with toasted walnuts and tangy blue cheese. A great Winter salad.
A crumb is made with the walnuts and fresh breadcrumbs, and it complements the beans so very well. The blue cheese adds such a nice tang.
Similar recipes include Five Bean Salad, and Green Beans with Lentil Crumble.
Browse all of our Bean recipes here, and all of our Salads. Or take some time to explore our Late Winter dishes.
Continue reading “Italian Flat Beans with Blue Cheese and Walnut Crumbs”
With some itsy bitsy tomatoes in hand, looking more like jelly beans than tomatoes, we made a Tomato and Walnut Salad with Pomegranate Molasses Dressing. A perfect choice, as we had made our own Pomegranate Molasses, and had whole walnuts sitting on the kitchen bench. You can of course, purchase pomegranate molasses – I find the Middle Eastern shops have the best ones.
It was Lucy’s recipe, from Nourish Me, that we went to for inspiration. It’s a pretty easy salad – take some juicy tomatoes, and make an interesting dressing with garlic, cinnamon and pomegranate molasses. Pretty good, as all of Lucy’s recipes are.
Similar recipes include Quick Tomato Salad with Mustardy Mayo, Tomato Salad with Balsamic and Marjoram, and Tomato and Pomegranate Salad.
Why not browse all of our Tomato Salad recipes? Or, if you have the courage, all of our many many Salad dishes. Or take some time to explore our Mid Autumn collection of recipes.
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Rice pudding never goes astray in cooler weather, and indeed I judge the start of the cold months by my impulsion to make one. Late in the Winter too, when the oranges are ripe and juicy, it is delicious with an orange sauce drizzled over the top. Today we make a buttery Orange Sauce with Walnuts. It is a pudding that is at its best when eaten warm to hot.
Similar dishes include Poached Oranges and Vanilla Ricotta, Baked Rice Pudding, Cold Pandan Rice Pudding with Lime Syrup, and Bengali Rice Kheer.
Browse all of our Rice Puddings and all of our Desserts, or explore all of our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
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This is a salad with flavours of the Middle East, taking burghul and tomatoes and mixing them with spices, walnuts and pomegranate molasses.
It is a lovely salad, so well suited to Autumn and early Winter (if you can still get good tomatoes). Burghul is available from Middle Eastern groceries – our local shop has about 5 different varieties. This salad uses fine burghul.
Are you after other Burghul dishes? Try Burghul, Walnut and Yoghurt Salad with Pomegranate, Tomato and Walnut Salad with Pomegranate Dressing, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Cauliflower, Mung Bean and Broken Wheat Kitchari.
Browse all of our Burghul dishes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.
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Are you looking for a sauce to use with pancakes, surnoli, rice puddings, fruit puddings, chunks of left-over xmas cake and/or crepes? This is a delicious buttery Orange Sauce with Walnuts.
We have used it most recently with Rice pudding, turning a plain dessert into a stunningly beautiful dish.
Similar recipes include Poached Oranges and Vanilla Ricotta, and Orange Verjuice Butter Sauce.
Browse all of our Orange recipes and all of our Desserts. Or explore our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Orange Star Anise Sauce with Walnuts”