We are harvesting the first macadamias of the season, and by the look of our trees it will be a good year. And the basil…
The picture doesn’t really do justice to the hearty, spicy, creamy goodness of this. It is one of my favourite breakfasts, and so fast and easy I often make it just for me.
These are the perfect party plate. They are best cold (though in our house a good percentage don’t make it that far). If you have a garden, most of the ingredients will come out of it.
This is not so much a recipe as a reminder. With cucumbers and mint both fully in season (going off in my garden) we have been eating a cucumber raita (or tzatziki – same recipe, just a short journey across the Middle East) as a side dish with practically every meal.
The traditional recipe calls for pomegranate molasses, which you can make by boiling down pomegranate juice with sugar and a little vinegar to make a thick syrup. But it seems a pity to boil out all that wonderful vitamin C in the pomegranate juice, so this version uses the juice straight.
This recipe is not so much a way of preserving them as a way of making them a lot more popular (although it will last a long time in the fridge if someone doesn’t eat it first, which is highly unlikely because it is seriously delicious, for example on rye bread with cheese or in pitta bread with hummus, mmmm.)