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.
This all started with an item in the Sunday papers about how women really should do weights training. I looked at the weights, but that idea lasted all of about two seconds.
Dhall is surprisingly fast and easy – less than 20 minutes from scratch.
As seasonal a recipe as they come, this eggplant with pizza topping is easy and fast.
This is one of those miracle dishes that seem to make a small amount of ingredients go a long way.
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.
The nice thing about bean gluts is that you can just let them fully mature and dry on the vine, then store them for using in dried bean recipes, like refried beans or nachos or baked beans or ful medames. But I don’t quite want to let these beans go yet.