Absolutely loving trying out some recipes from ”Jerusalem”. by Yotam Ottonlengi and Sami Tamimi.
Made cous cous with tomato and onion, simple, but you cram it all in a non-stick pan and steam it for 10 minutes, until the bottom goes brown and crispy! We had it for breakfast with quinoa cakes. I had to leave the table for danger of eating it all.
Why are things that are brown and crispy soooo nice, the crispy bits of hassle back roasties, the crispy brown skin on rice pudding, the bits of cheese that melt when grilled, and escape to harden and go crispy and brown. The skin of fried mackeral, crispy and yes brown. Anyway I am gone a million miles away from what I was going to actually write about, though it’s all relevant, as it involves wonderful fennel seeds which I have been using a lot, and then decided to make into lovely tea. Good for indigestion and the nervous system, good to drink whenever you feel like it.
Herbal tea.
Artist Seamus
