Saturday, 5 December 2015

Puréed beetroot with yoghurt and za’atar

2015 is almost over and it was a perfect year on so many levels ... A lot happened this year, a whole bunch of new friends, new places, new challenges, new experiences and new skills.   It was also a year, I successfully made soap.  I must admit, it is a very strange concept that everyday items can be turned into a bar of deep cleansing soap.  I used mainly coconut oil which later I found to be very cleansing  ... in fact, so cleansing that it can even be used laundry soap!  My next project is to make a nourishing olive oil soap.  

Probably one of the scariest things I've done is to find new friends which often we don't think about.  As children, it's something we do because we play in groups but as adults, we become very selective and seek those with common interests and personalities which makes the task of finding friends very daunting and difficult.  I am not quite sure how I manged this, but I did end up with a few good friends.  Another achievement for the year!

December is a short working month and a very busy month for most of us.  I don't know about you but for me, cooking is not a priority in busy times and often I end up eating a simple meal.  I have been a huge fan of beetroot recently and end up with a small bowl of left over cooked beetroot.  It can easily be made into a dip.  I didn't really follow Ottolenghi's recipe but this is one of his creations.  I usually add some chopped walnuts and sprinkle with some hard crumbly feta on top.  This is best served with pita bread or crispy lavash.  However you choose to make it, make sure you add date syrup as it counteracts the earthiness of beetroot very well.