I returned inspired (and jet lagged) from a recent trip to Morocco. I had all kinds of food, lots of Moroccan mint tea, and the most amazing glass of pomegranate juice. I came home with spices, herbal teas, and other momentos.
One of the meals I had was at a farm to table restaurant in the heart of Marrakech. My meal there inspired this week's new member recipe: Spiced Squash Salad. If you love spices and herbs like cinnamon, cumin, paprika, and mint I think you'll enjoy this recipe. I also included a new condiment, Mint Chutney, made with mint leaves, cilantro leaves, lemon juice, and yogurt or diary-free yogurt.
Potato Pancakes {latkes}
Potato Pancakes update. Over the holidays we made potato pancakes and I learned a few things watching my son Max go through the steps. He adjusted the recipe in a few ways that worked really well.
First, he added an additional egg, so the recipe went from 1 to 2 large eggs. We've found that adding another egg worked really well for thicker pancakes.
Second, we reduced the amount salt substantially and instead we add finishing salt on the pancakes once they're fried. This is to prevent the shredded potatoes from releasing more moisture while cooking.
Whole Roasted Cauliflower with Tahini Dressing
Tahini dressing update. I also updated my tahini dressing while making it for the salad recipe this week. I now use a drizzle of honey to counter any bitterness from the tahini. If you find you've added too much honey you can counter that by adding a bit more lemon juice. And to thin it out, just add a bit more cold water.
White Hot Chocolate
Free recipe this week. The free recipe this week is White Hot Chocolate (aka white hot cocoa). True to my form, there's no processed white chocolate in the list of ingredients. The milk is gently simmered with cacao butter, a bit of sweetener, and vanilla extract. It takes about five minutes to blend all the ingredients over a low heat in a saucepan. Let me know if you try it!
Wishing you a happy new year.
Cheers,
Erica
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