Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
Fresh and clean, mint lifts any dish you add it to.
You may notice some funny spellings of words on Shared Kitchen and that’s because I am a New Zealander. We spell colour with a u, as they do in England, and fibre, centre, metre as they do, too.
Hard to resist … nuggets of golden salty deliciousness!
There are so many things you can do with these little babies!
Nice to eat as a piece of fruit, but even better added to salads!
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
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