HOW TO MAKE YOUR OWN PRESERVED LEMONS
The main thing you need is patience. These lemons take upto 3 weeks.
Unwaxed lemons ( or washed and scrubbed waxed lemons)
Extra lemons for juice.
Kosher Salt, Bay Leaf, Black Pepper
The amounts will be determined by how many lemons you choose to use.
Place 2 Tbsp of salt in the bottom of a sterilized jar. I recommend maximum 2 lemons per jar, if you don't use them often.
To prepare each lemon: cut 1/4 inch off the tip of each lemon, and then cut the lemons lengthways as if you were slicing them through, but keep the lemons attached at the base. Quarter each lemon this way. Pry the lemons open and generously sprinkle them with salt inside and outside.
Pack the lemons in the jar, squishing them down so some juice is released, then add 1 or 2 bay leaves and a 1/4 tsp of black peppercorns. Top off the jars with extra lemon juice to cover the lemons.
Seal the jars and keep them in a dark cupboard for 3 weeks - every week turn the jar upside down/upside right. Wait 3 weeks and voila!
Rinse the lemons and they are ready to use. Store the opened jars for unto 6 months in the fridge.
Feta Psiti is a traditional Greek dish, but you can experiment with all kinds of spices to make it your own.
This is perfect for a summer appetizer or a main dish, if accompanied by a big green salad, and grilled pita or crackers.
INGREDIENTS - for 2 people as a main dish.
1 slice of Feta ( 8oz)
2 tsp olive oil ( or lemon olive oil)
2 Tbsp of child flakes or jalapeño child flakes
1 pinch dried oregano or herb of your choice
Preheat oven to 325 F. Place the feta in a ovenproof dish and drizzle with the olive oil. Cover with the spices. Bake the feta, uncovered for 10 - 15 minutes ( until soft).
Serve with crackers or crusty beard.
This is an easy side dish or afternoon snack that is crisp, fruity, spicy, and smokey.
1 lb of green beans, 1/4 tsp aleppo pepper, pinch of maldon salt, and 2 tbsps of smoked olive oil.
Prepare your beans by cutting off the ends. Steam green beans about 5 minutes.
Once you place them in a bowl add the aleppo pepper, salt, and olive oil.
If you want more heat, then you can add more aleppo or black pepper.
Preheat the oven to 425º.
Drain a can of chickpeas and rinse. Then dry them with paper towel. Toss the chickpeas in olive oil, a pinch of kosher salt, and a tsp of curry powder. Spread the chickpeas out on a baking sheet and bake for 30 minutes. Stir them at the halfway mark.
They are crunchy and delicious.
This blend is used in Persian cuisine. It can be used with meat, beans, and vegetables. It is a lovely aromatic blend with floral notes from the rose petals, and earthy tones from turmeric.
This is a great side dish. It has a lovely balance of earthy mushrooms, aromatic garlic, and sweet sharp white balsamic vinegar.
I use 4 mushrooms per person. However, you may want to make more!
Mushrooms - just the caps ( 4 per person)
Garlic - minced fresh or The Spice Trader Minced Garlic
Clean the mushroom caps and marinate in white balsamic and garlic for 30 minutes. Turn them half way through. Use enough garlic to sprinkles all the mushroom and enough balsamic to have caps sitting in the liquid.
Heat a saute pan with oil, and place the mushroom in the pan. Once the mushroom have browned ( stir to make sure they don't burn) add the rest of the marinade to the pan and cook it down. It will get darker and coat the mushrooms.
Add salt and pepper.
These are the easiest, yummiest, potatoes.
What spices should I have in my pantry and how do I store them?
Kale Salad with Baharat-Roasted Chickpeas and Creamy Tahini Dressing
1 1/2 cups chickpeas
1 tablespoon baharat
1 teaspoon brown sugar
Salt to taste
1 bunch of kale, washed and finely chopped
1 large beet, grated
1 large carrot, grated
A generous handful of pumpkin seeds
1/4 cup tahini
2 teaspoons honey (or maple syrup, if vegan)
Juice of 1/2 lemon
Generous pinch of salt
Water, enough to thin the dressing to the desired consistency
Heat the oven to 450C.
Prepare the chickpeas by tossing them in a large bowl with baharat, sugar, salt and coat with olive oil. Spread them onto a baking tray and roast in the oven for 30-35 minutes until crispy. While the chickpeas cook, you can prepare the rest of the salad.
In a small bowl, mix together the tahini, honey, lemon and salt, tasting and adjusting according to your preferences. Add enough water to thin the tahini, until you feel it has reached the consistency you desire. Generally, adding 3 or 4 tablespoons seems to be enough.
Toss the kale, grated beets and carrot in a large bowl. Add the cooked chickpeas and pumpkin seeds, drizzle with tahini dressing. Toss and serve!
Simple Vegan, Bread-free Quinoa Stuffing
1 1/2 cup lentils (yellow or green)
1 1/2 cup quinoa
2 cups (approx) vegetarian broth, or half a vegetarian bouillon cube
1 yellow onion
2 celery stalks
2 tablespoons Spice Trader stuffing mix
Salt and Pepper to taste
Prepare the quinoa and lentils according to cooking directions, using vegetarian broth instead of water, or 1/2 bouillon cube dissolved in water to add extra flavour. Preheat the oven to 350 C.
Finely dice the onion, carrots and celery stalks. Saute them in olive oil until lightly golden brown. Add the stuffing spice and cook on a low heat for 5-10 minutes.
Add the cooked lentils and quinoa, stirring to combine with vegetable mix. With a fork or a potato masher, gently mash some of the lentils to achieve a softer consistency. This will make them easier to form into balls.
At this point, you can serve the stuffing as is, or form it into balls to bake in the oven.
Prepare a baking sheet for the oven. Allow the stuffing mixture to cool a bit to avoid burning your hands.
Firmly press the stuffing into balls in the palms of your hands. If you feel the consistency isn't soft enough to do this, add a little more water or broth and continue to mash the lentils. Place the prepared stuffing balls on the sheet and bake for approximately 20 minutes in the heated oven.
Serve warm and enjoy!