With the end of the warm weather and the citrus not in yet, it may look a bit like more of the same, but all gorgeous quality again and with one big surprise for most of us!!
Granny Smith apples
Pink Lady apples
I still haven’t run out of spinach recipes, so if you need some inspiration there, just drop a note in the comment section of this blog and I will post another one!
(Already had a request – see below!)
This beautiful crisp celery was made to go with those Granny Smiths, some nice walnuts and homemade mayo in a Waldorf Salad, while the weather is still a bit mild. I made a delicious Caramelized Leek, Pumpkin and Thyme Fritatta last week and the recipe and a picture is on Lamb’s Ears home page.
The pomegranates this week are a very welcome and slightly exotic surprise for us all! They are simply gorgeous to look at and can be used as a really eye-catching garnish on many dishes – especially salads. However, I have managed to find a very special recipe using both the pomegranates and beetroot, for any of those who still have some of that rattling around in the bottom of the fridge.
I am particularly fond of Middle Eastern food and can’t stop myself from buying cookbooks on the subject. When I first saw this book I decided I just had to have it. “The Book of New Israeli Food”, by Janna Gur (Schoken Books, New York) is a beautifully designed volume full of the freshest ideas and recipes and I hope the author doesn’t mind if I share just one with the rest of Adelaide!
- 3-4 medium beetroots
- 2 Tbsp pomegranate molasses (available in gourmet shops or at the Central Market)
- Juice of 1 lemon
- 1 tsp dried chilli flakes (more/less depending on your preference)
- Sea salt
- 1/4 cup olive oil
- 1/2 cup coriander leaves
- 1 cup pomegranate seeds
- Boil the beetroot until tender (or roast for a sweeter flavour), cool, peel and dice quite small.
- Mix with pomegranate molasses, juice, chilli and sea salt. Stand for about 15 minutes.
- Mix with the coriander and pomegranate seeds, dress with the oil and serve.