If it isn’t clear from the photos, these Tahini and halva brownies have the crisp topping and by jove, the underneath hits that sweet spot between fudgey and cakey. Hallelu. They are undeniably rich but the nutty sesame balances the brownie, making them more moreish than most brownies. Without restraint, these hollows legs of mine would be full of halva brownies in no time.
This recipe was truly born from necessity. Inspired by all the banana bread baking I’ve been witnessing, I’ve been stocking up on bananas, with the full knowledge that they won’t be eaten as is. This is nothing new. My dilemma was a lack of plain flour and an abundance of lacto-fermented blueberries, from an optimistic ferment-happy afternoon a few weeks ago.
Poached eggs, lukewarm yoghurt and a faintly spicy butter. I cannot stress how much nicer the Turkish Eggs is than the sum of its parts. Who can argue against alchemy before noon. Where Doherty fries diced chorizo to give the butter it’s ruby hue, Nigella eschews the delicious meat in favour of browning the butter.
So chraimeh a river…
So to quote Yotam, ‘Chraimeh is a piquant sauce from Libya. It keeps well in the fridge for at least a week so make double or triple the quantities, It also works as a sauce for chicken or fish or just as a dip with bread before supper’. In practice, it’s a chilli sauce with a bit of musty cumin and caraway and the sourness of lime.
With only a handful of ingredients and very little prep, the Harissa Black Bean Ragout seemed like an excellent meat-free Monday option. The black beans are even cooked straight in the pot, no soaking required. The total cooking time was about an hour and a half but most of that time was spent idly pottering around letting the pot do all the hard work.