Falafel with tahini sauce

Bowl of falafel

Market ingredient: N/A
Difficulty: Fiddley
Deliciousness: I really liked them
Did The Beard like it? “Not as good as Grandma used to make”*

One of the best things about going to Bathurst for the long weekend is getting to spend time in the kitchen with The Beard’s mum. She’s incredible in the kitchen. Much like my own Mum, Mona is a little bit experimental in the kitchen. She likes to try new things out and to hell with recipes and measurements! When she suggested we make falafel, I was excited but a little worried that I’ve never remember what the recipe was. To be fair, I’m sure there are purists out there that will say “that’s not how you make falafel”. But I love Mona’s philosophy: “If it tastes good, add it”.

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Beetroot, roast garlic & sumac dip

Beetroot, roast garlic & sumac dip in a bowl with crackers

Market ingredient: Beetroot
Difficulty: Easy
Deliciousness: Sweet sweet beetroot
Did The Beard like it? “It was fresh & beetroot-y, but needed more ooomph”. Quote unquote.

A quick and easy one this week, utilising one of my favourite vegetables of all time – beetroot. I can’t actually get enough of the stuff. My American colleague thinks I’m crazy, that all Aussies-and-their-passion-for-beets are crazy. No no, JN, it is YOU that is crazy. And I’m talking about home-roasted beetroots, the kind that stain everything a deep reddy-purple, not their pale, briny tinned cousins. Roasting your own beetroots creates such an intensely sweet flavour that seems to be perfectly combined with the also luscious sweetness of roast garlic. Delicious.

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