A Spicy, Boosted Nut Butter

Sep. 19th, 2017 07:01 am
[syndicated profile] 101cookbooks_feed

Around here we call this fire butter, but that's probably being overly dramatic. It's an invigorating mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract into a homemade walnut butter. If I have maca powder or mesquite flour on hand, I add those too. This became a fast and feisty house favorite, and a way to boost an everyday favorite nutritionally with a host of spices. When you blend your own nut butters, it's hard to resist adding things! This version is perfect spread on toast, dabbed on banana coins or apple wedges, or thinned out into a spring roll dipping sauce.

A Spicy Boosted Nut Butter Recipe

I like to use walnuts here, but feel free to use almonds, or a blend of walnuts with another favorite nut. The texture is nice, and I haven't had a problem with separation.

A Spicy Boosted Nut Butter Recipe

One last note, I don't salt this, although it definitely needs a bit of salt. I wait until I spread it across something, and then sprinkle a bit of salt at that point, and it seems to be plenty.

A Spicy Boosted Nut Butter Recipe

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Prompt #60 - Amnesty Week VI

Sep. 19th, 2017 07:20 am
misbegotten: Orange Typewriter (Writing Orange Typewriter)
[personal profile] misbegotten posting in [community profile] 100words
Every tenth week on [community profile] 100words is Amnesty Week. What is Amnesty Week? It's when all previous prompts are fair game. Did you miss a prompt the first time around? Write it now! Want to write a favorite prompt again? Do so!

Your response should be exactly 100 words long. You do not have to include the prompt in your response -- it is meant as a starting place only. Please use the appropriate prompt tag with your prompt response.

Please include all necessary content warnings for potential triggers, mature or explicit content, or spoilers.

Here is a template for posting your work:

Subject: Original - Title (or) Fandom - Title

Post:
Title:
Original
(or) Fandom:
Rating:
Notes:




If you are a member of AO3 there is a 100 Words Collection!

The prompts are:

59: Comfort

58: Beginning

57: The End

56: Song Titles II: Beatles Song Titles

55: Slow Burn

54: Defiant

53: Indulgent

52: Lost

51: Shakespeare II: "For which of my bad parts didst thou first fall in love with me?"

49: Bang

48: Finale

47: Shadow

46: Fever

45: Family of Choice

44: Home

43: Touch

42: Hunger

41: Decadent

The rest of the prompts )

Beef & Carraway Kofta

Sep. 19th, 2017 04:22 am
[syndicated profile] stonesoup_feed

Posted by jules

Beef & Carraway Meatballs with Tahini Yoghurt

Beef & Carraway Kofta (Meatballs)

One of my favourite things to eat are meatballs. And while I love a traditional Italian-style meatball, I like to mix it up with meatballs from different parts of the world like these Moroccan meatballs, these Green ones or this giant meatball / meatloaf.

My latest obsession are these Lebanese-ish ‘kofta’ (middle eastern meatballs) which were inspired by a recipe in the book ‘Honey & Co. – Food from the Middle East’ from the London based restaurant. This is my simplified version.

Carraway seeds are a really underrated spice. I’ve been using them in my sauerkraut for ages and loved their fresh flavour but hadn’t really experimented with other cooking. Until these kofta. They go really well with beef but if you’re looking for more places to use your carraway seeds they’re also lovely with cabbage in any form.

enough for: 2
takes: 30 minutes
500g (1lb) minced (ground) beef
2 teaspoons carraway seeds
100g (3.5oz) tahini
100g (3.5oz) Greek yoghurt
1 clove garlic (optional)
1 bunch coriander (cilantro), leaves picked

1. Preheat your oven to 200C (400F). Combine beef and carraway seeds in a medium bowl and season generously with salt and pepper. Scoop tablespoons of the beef mixture and roll into meatballs. Place meatballs in an oven proof dish large enough to hold them in a single layer.

2. Roast meatballs for about 20 minutes or until well browned and cooked through.

3. While the meatballs are cooking combine tahini and yoghurt in a medium bowl. Smash garlic (if using) and chop as finely as you can and add to the tahini yoghurt sauce.

4. To serve, spread yoghurt tahini sauce over two plates. Top with meatballs and coriander leaves.

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Variations

5-ingredients – skip the garlic.

vegetarian – add carraway seeds to these lentil balls.

no carraway seeds – just skip it or use 1 teaspoon cumin seeds and 1 teaspoon ground coriander instead.

more substantial / carb-lovers – serve with warm pita or other flat bread or tortillas. Or serve meatballs on a bed of creamy mashed potatoes.

no tahini – either replace with mayo to make a yoghurt mayo sauce or just use extra yoghurt. Or use hummus instead of both the yoghurt and tahini. For more ideas to use tahini see here.

more veg – the guys from Honey & Co serve their kofta on a bed of roast veg including onion, eggplant and capsicum (bell peppers). They toss in some cooked white beans as well.

no coriander / cilantro – flat leaf parsley or mint will work. Or use baby spinach or other salad leaves. A shaved cabbage salad would also be a lovely accompaniment.

short on time – skip rolling the beef into meatballs and just brown in a pan with the carraway seeds and serve the spiced beef on top of the tahini yoghurt sauce.

Enjoy!

With love,
Jules x

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