|Today's tomato and chilli pick|
- spring onions
- big pile of cherry and berry tomatoes
- zebra tomatoes
- spring onions
- Italian parsley
- curly parsely
- beetroot seed
I grow both types of parsley - I like them both. But the curled parsley seems to have suffered with the wet weather and have gone a bit soggy and rotted. The Italian parsley has coped much better. David made tabouleh to go with falafel and hommous for lunch - great way to deal with a big bunch of parsley!
This recipe is adapted from a very old Tess Mallos cookbook - The Complete Middle East Cookbook. It's been very well used and is a little worse for it. I think that it might be late '70s or early '80s when Lebanese food started to become popular in Sydney. Suddenly even the most dedicated Shire-dwelling WASP family was serving hommous and flat bread at dinner parties. We ate with our hands and started using words like tahini and baba ghanoush - words that still sound so great in the mouth. I even dabbled with 6 months of Arabic at Sydney Uni and regularly headed off campus at lunch time to grab a falafel roll from Maurice's in Newtown. To this day I think they were the best falafel rolls I have ever had. Maurice's little corner shop has been empty for years.
Anyway, I felt very sophisticated when the mother of a boyfriend of mine gave me this book one birthday or Christmas. Thanks Pat - who'd guess that it was still in use.
|Well used Tess Mallos cookbook - thanks Pat!|
2 cups finely chopped parsley* ( Italian is best I think)
cherry tomatoes* cut in half
Soak burgul in cold water for 30 mins or so and squeeze water out. Chop all greens finely and add to a bowl with cherry tomatoes. Stir thru burghul. Mix oil and lemon juice together with pepper and mix thru the salad.
And how is the beetroot glut going? Well today I decided to get over my morbid fear of the pickled beetroot and decided to take the plunge. I followed Rhonda's recipe and the result is one beautiful jar full of beetroot. I could have probably made two jars but what if I don't like them? So I still have quite a few fresh ones left over.
|Aren't they a beautiful colour?|
FINGER LIME (Microcitrus australasica)
My lusted after beauty called "Collette" arrived late in the week from Daley's in Kyogle all upright and protected in a fab cardboard box. This spikey lass will produce black shiny fruit and dark lime green pulp. Here she is!