Recipe inspired by Bissim. The main addition is the lovely rainbow chard with its mild bitterness and charming colors.
Recipe from Bazek Alim.
Inspired by Bissim. Instead of chicken, used turkey. Instead of bacon, used turkey “bacon”. And instead of frying, baked. If you want this super simple recipe in English, beep in the comments below.
0.5kg spinach leaves
500gr ground turkey breast
100gr turkey bacon
1 medium onion, finely chopped
0.5 cup bread crumbs
1 table spoon Dijon mustard
Salt and pepper to taste
- Steam the spinach: put all in a large put with a table spoon of water. Cook covered on high temperature until the spinach loses its volume (a few minutes). Continue cooking uncovered until all the fluids evaporate. Stir occasionally.
- Chop spinach finely and let it cool.
- Mix all the other ingredients in a ball. Add the spinach and continue mixing. At this point, you can quickly a fry a small piece to taste.
- Create chubby meatballs and place on an pan in an oven preheated to the highest temperature. Roast for 15-20 minutes until golden on both sides.
This one is actually very simple. Half the tomatoes and dry in the oven at about 90c for around 8 hours, depending on where you want them on the juicy-dry scale. Roma tomatoes are the best to use. We used 4kg and got two very cute jars. Post-oven, let them cool down and stuff them into a medium jar (2 in our case) with balsamic vinegar (we used 3 table spoons), about 7-8 cut garlic cloves, fresh thyme, fresh rosemary and, if you fancy some sweetness – honey. Cover it all with olive oil and leave it for a week.
Just a few things I can think about to make this more interesting next time: black pepper, date syrups and cardamom seeds (crush them a bit to open the flavor).
Recipe inspired by Smitten Kitchen with parsley instead of basil.
Recipe by The Kitchen Sink.
Hand picked by us in Granite Mountain.
Recipe by Smitten Kitchen. Dough by Julija.