This post is brought to you by "What in the hell am I going to do with that half bag of moong dhal that's been living rent free in my cupboard?" Pancakes, that's what. No egg, no milk, just...dhal. But you will need a blender. I'm sorry. 1 cup hulled moong dhal, soaked in 1 …
Author: Cookwitch
NO DIETS. ANTI-RACIST.
Omnivore.
Proud of my Black, Cypriot & British family.
Childfree.
Aim to feed. Hugged Nigel Slater. Food photos mostly in my kitchen.🍋
Çörek/daktyla/sesame bread Cypriot style!
This is not the full, traditional recipe, but it's what I made when I really wanted a small loaf of bread to go with soup, and also wanted that particular Cypriot flavour. For the full recipe go here. Mastic is probably not something many people associate with food, more than likely people think it's to …
Quick Fasolada/White Bean Soup
If I have celery, the first thing that comes to mind is usually apple, celery and pecan salad. The second thing is always fasolada. Or fasolia soupa, or fasulye, or whatever you decide to call it. This is my quick store cupboard version. Tinned cannellini beans, basic veg, no fresh onions as they tend to …
Mix It Up Rice Pot
I make this all the time. Husband loves it, especially with frankfurters as they get their smoke flavour right into the rice. You can change up the spice mix, change the beans, not add beans, add peas not sweetcorn, or use grated carrot, any veg chopped small so it cooks in 15 mins. Add chopped …
Fresh Spinach Pancakes (no wheat flour)
1 bag fresh spinach, chopped finely1 medium egg3 level tbs gram flour2 level tbs flax seeds, finely ground1/2 tsp dried yeast60g warm water1/2 tsp salt Add the water and yeast to the gram flour and whisk to get all the lumps out. Let it stand for about 15 minutes. It won't floof up much, but …
Candied Watermelon Peel with Lemon Balm
No, not the green peel, I suspect that's a bit too hard and unyielding to make into a sweet. Although saying that, I have seen many Chinese bloggers make candies out of all sorts, so you never know! It's the white part in-between the green skin and the red flesh that can be pickled or …
Easy Easter
I'm all for easy things. Yes, ok, I'll often do a complicated, many step cook off because it's fun, but nobody should feel pressured into it. Food is for eating, not staring at, plus the long weekend is a Parent Holiday too. YES kids, it's not always just about you. 😉 I was reminiscing about …
Parsnip Cake – a take on Lo Bak Go
No, not a sponge cake. This is a delicious, savoury cake of subtly flavoured and spiced steamed parsnip. Those of you familiar with dim sum restaurants may know it as Turnip Cake, but Chinese Turnip is hard to get where I live unless I make a special trip. What I did have, however, was a …
Not Yuzu Cha
When I worked with a wonderful Korean lady, she spoke of drinking lemon tea when she had a cold. I looked this up to see if I could get some to surprise her, and it turned out to be more of a jam! You add boiling water to 2 spoonfuls of the preserved sweetened fruit, …
The Journey of a Meal
Generally I try to get the most out of my ingredients, which means making hefty use of leftovers. Leftovers just sounds like such a sad word. Boring, left behind, ignored but in truth, left over parts of a meal are often even better. Reimagine them, don't just heat them up in the microwave (though of …
COOKWITCH'S CREATIONS 