Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
This recipe comes to us from Nik Sharma of A Brown Table, via the San Francisco Chronicle. The Juniper Berries add a subtle pine-like flavor note to the lamb, pairing nicely with the traditional Indian aromatics of coriander, cumin and ginger.
Customers often ask us for recommendations on how to use garam masala, a savory and sweet-spicy blend found in Indian cookery.
Recipe courtesy Mezze and Dolce
Basic Hummus Ingredients:
1/6 cup tahini
1/4 cup lemon juice
2 cloves garlic
1/3 cup olive oil
1 tbsp ground cumin
3/4 tsp salt
hot water
2 cups cooked chickpeas
generous ground black pepper
Directions: Basic Hummus
Pulse tahini, lemon juice, garlic in food processor. Add the rest of the ingredients with 1-2 Tbsp hot water until desired texture.
Variation: Hummus with leeks and Dukkah (Egyptian spices)
Roast chopped leeks with olive oil, salt, and pepper on baking sheet at 350 for 30 minutes or until brown.
For the Dukkah, blend 2 tablespoons chopped nuts, 1 tablespoon sesame seeds, 1 tablespoon coriander, 1/2 tablespoon cumin and a pinch of salt and pepper. Mix most of the Dukkah into the leeks. Place the leeks on the hummus and sprinkle the remaining Dukkah atop.