Tag Archives | pomegranate

10 fruity recipes to make in march

mango and passionfruit yoghurt brûlée

My soul does a little happy dance as the last official day of summer arrives and we move into March and early autumn. Its my favourite time of year hands down. I prefer April as it gets even cooler and the light softens as the days get shorter. I start dreaming about more robust dishes but still like to take full advantage of the last bit of decent fruit in season, like plums, mangos, passion fruit and pomegranates. I’ve been blogging for so many years now and thought it a good idea to bring some of my favourite recipes back into the limelight each month. I tasted them so I know they are the best of the bunch. I’m constantly reminded how our lives work in cycles and for me eating with the seasons is the strongest affiliation I have to this. 

Here are 10 of my favourite recipes to eat in March (if you live in the Southern hemisphere that is): Continue Reading →

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how to make a pomegranate mojito {video}

pomegranate mojito

If you like a mojito you are so going to love this pomegranate version which adds a stunning flavour dimension to the lime and mint. 

pomegranate mojito

I love this cocktail because it’s not that sweet and is so easy to make. It’s literally a case of banging all the ingredients into a glass and giving them a good muddle and stir. Continue Reading →

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roasted aubergine wedges with hummus

roast aubergine wedges with avo hummus

As a massive fan of hummus I was very intrigued about the Mediterranean Delicacies Avo Hummus variant and am so pleased I finally got to try it.  Its much creamier than hummus with a delicate avocado taste that marries so well with the chickpeas and the tahini.

My mind immediately started  thinking up exciting ways to use this unique and innovative product.

You could use it in all the ways you would normally use hummus such as:

  • a dip for vegetables, crackers of crisps
  • with bread, pita, bagels, naan, pretzles, breadsticks
  • as a spread for sandwiches, pitas or wraps
  • smeared on cucumber slices or dolloped onto lettuce leaves or baked potatoes

delicious smooth and creamy avo hummus

Since hummus is of Middle Eastern origin, and meaning ‘chickpea’ in Arabic, a natural accompaniment is aubergine, also knows as brinjal or eggplant. Widely used in Middle Eastern cooking, it goes brilliantly with hummus.

There are also so many exciting things you can scatter over a bowl or plate of hummus to give it the X factor (not that it particularly needs it), like: chopped olives, slices of pepper, sprouts, pickled chillies and paprika.

I decided to bake aubergine wedges, getting them as close to a chip as is possible, and scattered over pomegranate seeds, sea salt and a light spray of chopped parsley.

The debate on whether you need to salt the aubergine slices before cooking or not still seems to rage.  I have to admit that I abandoned this practice years ago as I find it painfully time consuming and I had heard so many chefs say it was unnecessary.  I still however see so many recipes where they get pre-salted, so in order to put my mind fully to rest on the matter I decided to do my own trial.  I cut up one medium aubergine into 8 wedges and salted them, allowing the juices to run out for about an hour. I then dried them with paper towel and roasted them in the oven with another aubergine which I had not salted.

Pre heat the oven to 180C and brush down a baking tray with olive oil.  Place the wedges on the baking tray (I started with skin side down to start) and lightly brush the vegetables with a bit more olive oil and bake for 40 minutes.  I turned then onto their side about half way through and then again onto the other side for the last 10 minutes.

*Verdict*….insert drum roll here…….. Absolutely no difference apart from the salty ones being more salty. I shall continue to cook them the way I always have and perhaps snickering a little to myself when I see people going to all the unnecessary effort.

Arrange on a plate with a bowl of the avo hummus and serve with crispy pita toasts or crackers. Spread a layer of the hummus, top with the aubergine wedges, sprinkle over a few  pomegranate seeds which pop in your mouth adding a slight sweet burst of flavour.

salty and creamy with a burst of sweetness

 

I look forward to connecting with you again in the future.

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*Mediterranean Delicacies can be found at select Pick n Pay, Shoprite Checkers, Spar, Fruit & Veg City and independent retailers nationwide.

22

cous cous tabbouleh with feta and pomegranate seeds

tabbouleh with feta and pomegranate seeds

I was in search of flavour. 

I had a pomegranate and some feta in the fridge needing to be placed. 

I had recently been chatting to my delightful Lebanese foodie friend about tabbouleh, so this has been at the back of my mind.

I’m loving mint at the moment, so off I went in search of bulgar wheat but after 2 shops none was found. I was not  in the mood to go to more. I get so tired of hunting down a very simple yet  elusive ingredient.  Its easier to just compromise.

So I decided to use whole-wheat cous cous instead and  knock up a tabbouleh inspired salad  incorporating the feta and pomegranate seeds. I used a slightly higher ratio of carb, so if you are wanting it more authentic, prepare 1/2 a cup instead of a cup and/or use bulgar wheat (missing in action today in the Green Point vicinity), and omit the feta and pomegranate.

What I used:

  • 1 cup whole-wheat cous cous, soaked in 1 cup (and a bit) of hot water (until absorbed and then fluffed up)
  • 1 english cucumber, split in half lengthways and then cut into cubes
  • a large handful off mint (1 x Woolies punnet) chopped
  • 2 large handfulls of flat leaf parsley (1 1/2 WW punnets) – chopped
  • 2 large tomatoes chopped
  • 80gms of red salad onions (1 x WW packet) – finely sliced
  • the juice of one lemon
  • about 2 teaspoons of salt
  • 1/4 cup (60ml) olive oil
  • seeds from about half a pomegranate
  • 2 discs of feta (about 80gms)

Soak the cous cous for abour 10 minutes, while chopping everything up then mix everything together.

We ate this with crumbed chicken fillets with tzatziki dolloped on top.

It’s packed with flavour, zesty, salty and delivers a bit of crunchy sweetness from the seeds.

The best part is I get to snack on this over the next few days.

salty, minty, crunchy and sweet

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