These lovely tahini and sesame seed biscuits are slightly chewy in the middle and crisp on the outside – they are a favourite traditional Greek recipe in the run up to easter and they pop up in all the Greek bakeries. They are vegan and gluten free and probably the quickest biscuits to make! Be careful with the baking time as it can be a minute between perfectly cooked and burnt! Perfect served with a good black coffee….
Archives for April 2018
Lightly spiced and full of tasty vegetables and lentils, this makes a satisfying and nourishing soup for when Spring is not so Spring-like! We did get just enough sunshine to make the photo sparkle – but it really does gleam! This is a good soup to get rid of any yucky Winter illnesses as we welcome the new growing season! Serve with a potato scone, oatcake or whatever you like!…
This is probably the best way of using left over risotto. Originating from Sicily, arancini are stuffed rice balls with a crispy exterior and delicious melty filling. We like to make these particularly with pea or butter nut squash risotto. They are a really nice alternative to a sandwich for lunch, served with a green salad. As you’ve done all the hard work already with the risotto, there’s little to do!