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My friend gave me a recipe for spicy berry chutney and told me it disappears in minutes after opening the jar. The recipe was in German (a language I only know a few words and how to construct sentences :))) so I tried to translate it and the minute I saw the word blackberries I remembered the marvelous forest path in the mountains that we often go to on the weekends. At this time of the year it is full of blackberries and they are very juicy and fragrant.
So we went berry picking and came back with the most substantial ingredient for that chutney.
I changed the recipe a bit and here it is! It is super easy and very delicious. Enjoy!
I'm late to the party. I was listening to some summer 're-air' podcasts and stumbled on a warm-hearted interview with Priya and Ritu Krishna, co-authors of Indian-ish: Recipes and Antics from a Modern American Family (2019). In it they make palate-altering DAHI TOAST. After making this (though admittedly, I had to use dry curry leaves as these are harder to come across where I am) it's gonna be a go to. The spiced oil is the stuff of legend, called "chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos", as described by Bon Apetite Magazine when Priya shared these hot toasties with them in 2019. The beautiful oil is imbued with the intensely aromatic curry leaf and pungency of whole black mustard seed. Then there's the tangy, soft layer of chili-spiked yogurt you reach after audibly crunching through crisp, rich sourdough. Priya says it's recommended to douse the sandwich in grassy cilantro chutney or straight up ketchup (the latter is her jam, and I tend to agree...though it's a tough call as both are delicious AND this sandwich can easily stand all on it's own, too). Thank you Priya and Ritu for sharing this and so many other accessible recipes with the world! I was so inspired after hearing the interview, reading more about the dish and making it that I had to draw it too! I went vibrant and punchy and bright just like the tastes in this lovingly created recipe. Like all of you, I am BIG into drawing what I and others are cooking....it's like living the happiness of preparing and eating a dish all over again. Xx.
Named for the island of Capri, this classic Italian salad is as summery as it gets. Juicy ripe tomatoes, fresh mozzarella and fresh basil leaves are the three main ingredients. Thinly sliced red onions are a wonderful addition, but optional. Layer on a platter, sprinkle with salt & pepper, drizzle olive oil and balsamic vinegar on top. Serve with crusty bread.
Shepherds pie has many variations, this is my family’s gluten and dairy free version. It is a great easy dinner recipe that is ready in under an hour from start to finish, less if you are using leftover potatoes.
Summer is all about staying fresh and cool during those hot sunny days. The salad I enjoy during a proper heatwave is a vegan version of a greek salad, with simple but delicious ingredients, when they are all combined in a salad bowl. All that is needed is a bit of salt, olive oil, sun-kissed tomato, a team of little black olives, red onion and cool cucumber. To make the salad taste even better, eat it out with your friends, while the sun shines!
Shirazi salad (Persian: salad shirazi) is a popular traditional Iranian salad that originated from and is named after Shiraz in Southern Iran.
Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation but verjuice is the right ingredient. In Iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as kebab, and as a side dish before and after meals .
You’ll love how simple it is, yet so bright and packed with flavor!