![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettFennel & white bean dip. Got from (mildly to my shame) the Waitrose magazine, I think.
Cut a bulb of fennel into chunks and roast for 30 minutes at 180degC with olive oil and four or so cloves of garlic. Tip into a blender with one (rinsed, drained) tin of white beans (I used flageolet because it's what we had in; next time I'll probably use butter beans because they're my favourite), juice of one lemon or lime (as you see fit), two tablespoons of olive oil, za'atar, and anything else you consider appropriate (the original recipe suggests cheese and rosemary, by which I'm not totally convinced). Pulse (or mash or whatever) until blended. Nom.
Fennel-pomegranate couscous salad. Fennel (diced fine), pomegranate seeds, couscous, mint, parsley. Quick, straightforward, tasty, goes really well with eggs scrambled with cheese & smoked paprika in a wrap; no, I don't know, but it was tasty.
Smitten Kitchen's Chickpea Thing, done easier. Chop one onion and some garlic and sautee in olive oil until soft. Add one tin chickpeas (drained and rinsed), a spoon or so of Osem parev chicken-flavoured stock (dear vegetarians: trust me, THIS IS THE BEST THING), ground cumin, ground coriander, ground sumac, bay leaf, enough water to just cover. Simmer briefly (<5 minutes) so flavours combine (or longer if you really feel like it).
We ended up eating the three of these together for lunch yesterday, and lo, it was good (and I want more of the chickpea thing).
Cut a bulb of fennel into chunks and roast for 30 minutes at 180degC with olive oil and four or so cloves of garlic. Tip into a blender with one (rinsed, drained) tin of white beans (I used flageolet because it's what we had in; next time I'll probably use butter beans because they're my favourite), juice of one lemon or lime (as you see fit), two tablespoons of olive oil, za'atar, and anything else you consider appropriate (the original recipe suggests cheese and rosemary, by which I'm not totally convinced). Pulse (or mash or whatever) until blended. Nom.
Fennel-pomegranate couscous salad. Fennel (diced fine), pomegranate seeds, couscous, mint, parsley. Quick, straightforward, tasty, goes really well with eggs scrambled with cheese & smoked paprika in a wrap; no, I don't know, but it was tasty.
Smitten Kitchen's Chickpea Thing, done easier. Chop one onion and some garlic and sautee in olive oil until soft. Add one tin chickpeas (drained and rinsed), a spoon or so of Osem parev chicken-flavoured stock (dear vegetarians: trust me, THIS IS THE BEST THING), ground cumin, ground coriander, ground sumac, bay leaf, enough water to just cover. Simmer briefly (<5 minutes) so flavours combine (or longer if you really feel like it).
We ended up eating the three of these together for lunch yesterday, and lo, it was good (and I want more of the chickpea thing).