Entries by Debbie Worgan

Seedy sourdough crackers

Thea Constantarids

 

For all you sourdough bakers out there, or wannabe sourdough bakers, these two recipes are a great way of using up sourdough starter that you would otherwise discard in the ‘feeding’ process that keeps your sourdough culture happy and full of life.

Like all recipes, these crackers taste best if you use fresh ingredients. If you have old seeds/flours/oils etc in your cupboard now is the time to ‘spring clean’ your pantry, throw old or rancid food into your compost. If you don’t have a compost, ask your neighbour if you can use theirs. Then go to … Read more »

Buttermilk and Cardamon Ice cream

This is a beautiful delicate flavoured ice cream. I love the tanginess of the buttermilk and lemon mixed with cardamom and bay leaf. It gives it an unusual, magical taste.

• 250 ml water
• 190 gm caster sugar
• seeds of 6 cardamom pods, crushed
• peel of 1 organic lemon
• 2 fresh bay leaves
• 500 ml buttermilk
• 200 gm unsweetened Greek yoghurt
… Read more »

Rice with Lentils and Onions

What I love about this polow is the combination of rice and lentils and the crunchiness of the fried onions.
Serves 6 people

200 gm Iranian or basmati rice
• 250 gm green lentils
• 3 large Spanish onions, sliced
• 1/3 cup plain flour
• 200 ml sunflower oil
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cinnamon
• 2 … Read more »

Yogurt and Broad beans

Persian Food in Summer

I have just finished producing my latest book ‘Pardiz,a Persian food journey’. I spent the first 9 years of my life living in a house set in a paradise garden in Tehran, surrounded by high walls and filled with flowering plants, fruit trees, brimming water tanks and a collection of pet animals. This garden was my paradise, my dream world. Persian food has been famous for centuries. … Read more »

Canned Fruit

Glenda Morgan

And don’t forget a dessert! Let’s look at canned fruit.
Suggestion 1:
Can of pineapple pieces—drain and pan fry with butter or Nuttelex, add brown sugar till caramelised, add a dash of rum and cinnamon. Serve with creamed rice or yoghurt.
Suggestion 2:
Can of peaches, half drained and heated. Add a splash of whiskey and serve with whipped cream and toasted pecan nuts
Suggestion 3:
… Read more »

Lentil and Spinach Salad (served warm or cold)

Glenda Morgan

1 can of brown lentils (rinsed)
1 onion chopped (sautéed in oil)
1 clove garlic
1 bunch or packet English spinach
2 tbsp walnuts (or roasted seeds)
1 tbsp lemon zest

Dressing: 1/3 cup olive oil, ¼ cup lemon juice or vinegar, 2 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste.
Serve these recipes with rice, potatoes or bread.