Prep Time : 15 + 30 Minutes | Cook Time : 12 Minutes | Total Time : 2 1/2 hours | Difficulty : Fiddly
Hello my lovelies! This recipe is a team effort. A while back Nicholas from Blogtastic Food asked a bunch of us if we would develop recipes using his delicious Smoky & Spicy Pulled Pork. I had the idea for these khachapuri straight away but life being what it is I kept running out of time to work on it. I made the pulled pork and froze part of it to keep testing later. FYI pulled pork freezes really well. Just pull it out, pop it in a skillet with a little oil and sauce and heat it through completely. Like new. Perfect for a two person household. Khachapuri are like the pizza of the Caucasus. Along the spice routes from Asia to the Middle East via eastern Europe there are variations on this chewy golden bread that is somewhere between topped and stuffed with lots of delicious things. Classic toppings include spinach and fresh cheese, or ground lamb and spices. Traditionally partway through cooking a little well is made in the toppings and an egg is baked into the top. Today we are using spiced tomatoes along with our pulled pork and topping with dollops of feta and greek yoghurt. One of these is a good meal or hearty lunch. Or slice up and serve as snacks for guests. I took leftovers to a meeting and they disappeared in seconds. If you have made a homemade pizza before these will be a breeze. Head over to Blogtastic food to make the pulled pork before you begin!
Prep Time : 15 + 5 Minutes | Cook Time : 5 Minutes | Total Time : 1 Hour | Difficulty : Easy
Hello my lovelies! I have been meaning to share this recipe since I first made it when my friends came over for the scandi mid-winter feast. I was playing around with a different pickle to add to the snack line-up and there were extra carrots lying around (which also motivated this carrot dip). Simple pickles are so easy to make. If you stick to small batches that will live in the fridge, there’s no need to follow full canning processes. We are going to make thin ribbons of the carrots. We want a little crunch but not hard chunky pieces. The thin slices are also easier for the pickle brine to penetrate. I just use a vegetable peeler to make the ribbons. When I get close to the end and it’s hard to peel, I just eat the leftover piece of carrot. No point wasting it. I wash the carrots but don’t actually peel them before slicing. These pickles are a great snacking pickle and also make the perfect addition to a spread with breads and cheeses. You can also finely slice the pickled ribbons and add them to a coleslaw or salad for a spot of bright acidity.
Prep Time : 10 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 90 Minutes | Difficulty : Easy
Hello my lovelies! This recipe is the result of two things. My love of snacking. And I accidentally bought double carrots when I ordered groceries. I have had fabulous carrot dips before at restaurants. A bit of a middle eastern theme is emerging this week. Anyway, it seemed the perfect time to come up with a delicious version at home. First we roast our carrots to bring out they honey sweetness. Then we let the food processor do all the work. Add this delicious dip to your next snack platter. Keep it in the fridge to dip flatbreads or pita chips into. Spread it into a wrap alongside hummus. It’s golden and packed with goodness. Best of all it’s delicious. Smooth and bursting with flavour. Let’s get cracking.
Prep Time : 5 + 15 Minutes | Cook Time : 20 Minutes | Total Time : 2 hours | Difficulty : Easy
I know, I know, two savoury recipes in a row! It’s like we’re in opposite land. I’ve spent the last two weeks on a sugar fast to give my body a healthy kick-start going into winter. I know there is no way I can cut out sugar long term but sometimes it really helps to have a little sprint to reset my body a bit to curb cravings. Making lolly cake to send to my Dad for his birthday was MURDER. But you’ll be so proud of me guys and gals – I didn’t lick a single spoon or scrape a single bowl. Mostly because I ran hot soapy water on everything ASAP so I couldn’t…
In our household we’re probably 80% vegetarian. Mostly because we love tasty tasty plants. So I got myself a copy of Yottam Ottolenghi’s Plenty. One of my favourite recipes that I will make over and over again forever are these flatbreads. I took some liberties on seasoning but the base recipe is pretty much unchanged. If you like it (and eating plants) you should add Plenty to your collection. It made me cook aubergine guys. The vegetable I thought would never taste any good at home…