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.
There are several bits of this recipe that don’t seem right and you’ll just have to trust me! It has no sugar, no butter or oil, only 5 ingredients (not counting water), and though it takes an hour to bake, it takes only 10 minutes to make.
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.
We had our annual extended family get-together last weekend, and I was delegated to bring kebabs for the barbeque. Given my current enthusiasm for kangaroo…
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.)
This is one of my all time favourite meals, deceptively simple: Roast Vegetables as Themselves. It’s simple, fast, cheap, and if you use fresh vegetables in season, amazingly good.
This recipe has three superfoods – oats, eggs, and mangoes. So all in all, it’s a great before school or work breakfast recipe. It is also really fast and easy for busy mornings, and can be eaten one-handed whilst searching for socks.
You need a decent food processor for this recipe – nothing fancy, just a real food processor and not a piece of K Mart Chinese junk that looks like a food processor and says food processor on the label, but has working parts made of plastic. (Which incidentally and off the track, always make me think of cargo cult practices).
Our mangoes are starting to ripen, and this year there is a bumper crop. I remember as a child in suburban Rockhampton mangoes were so prolific in their season that they laid thick on the ground making even the air alcoholic, and even the flying foxes couldn’t get through them. I’m not big on preserves. Many years ago I made a rule that I was not going to preserve anything…