The addition of barley flour to this flatbread makes for a tasty textured, somewhat nutty departure from a regular roti.
If you're not super-pedantic about rolling out neatly circumferenced rounds, these don't take much time to prepare.
Barley and Wheat Rotis
Makes 8 rotis
1 cup barley flour
1 cup wheat flour
1 cup yoghurt
1 TBSP vegetable oil
pinch of salt
additional flour for ...
Whenever I have extra vegetables on hand, soup is my no-brainer prep method of choice. If I'm dealing with quantities too large to consume in one sitting, I freeze the soup before I add the cream.
Cream of Green Bean soup
1 packet cut green beans
knob of butter
cumin seeds to taste
dried sweet basil to taste
cream (about 1/4 ...
It's 2016 and kale is still a thing. Don't write this green off as frou-frou foodie fad. It's a nutritional powerhouse packed to its eaves with all sorts of things to keep you ticking.
If you've not tried kale crisps yet, you are missing out on experiencing the most satisfying, life-affirming crunch ever. Once you crisp, ...
Crunchy, with just the right fix of sweet and pickly savouriness.
Raw Beetroot (sliced)
Kalamata Olives (pitted)
Black Figs (sliced)
Feta Cheese (crumbled)
Raw Baby Cabbage (shredded)
Serve with creamy French dressing.
A photo posted by Saaleha Idrees Bamjee (@saaleha_b) on Oct 5, 2014 at 1:22am PDT
The Ambrosia Salad does not enjoy the same cult status as its American export counterpart, the Red Velvet Everything, but it does share a touch of its flavour profile. It combines sweet canned fruit with pleasing sour notes from either cream ...
Flash Food Friday on Ice Cream Everyday is all about unrecipes, clever comestibles and the quickest ways to get food from Point A (your fridge/pantry) to Point B (your digestive tract).
The first in the series is this baked avocado stuffed with olives and feta cheese.
Halve an avocado, remove the seed and season the flesh with lime juice, ...