Morning guys! I hope your January has kicked off on the right foot! Mine had a little of a wobbly start but I’ve had so many ideas, got so much done and had some lovely surprises happen too (and it’s only the 6th!). I’ve got a lot to look forward to this year and I’m excited to see my brand develop. I’m currently working on products to hopefully distribute in the future. These things take a whole lot of time and effort so I don’t think it will be any time soon buttt the ideas are there and I’m constantly working my little boots off to make my dreams and ideas come true. And believe me I’ve got a lot of them! This year I’m trying to always see the positive, as much as possible and be patient and keep pushing myself in everything I do. As you know, I’ve struggled with anxiety and depression, so its not always easy! But I’ve also learnt a lot from that time and know how to handle things differently now. I’m still learning and developing and falling back but I’m getting there and I like to just look back on this time last year and see how far I’ve grown. This time last year I lived in my bed and now I’m trying to become my own brand. I’ve come pretty far. Just goes to show, if you really want something, theres nothing stopping you from getting it. xx
Now let’s talk food! One of my favourite things! As you heard, I got a lot of recipe books for Christmas, all full of different flavours, textures and combinations. I’m currently loving Middle Eastern food and foods full of flavour and depth. This is one of my creations, inspired by the mountain of yoghurt based dips in my books. I was intentionally going to use almond butter but I ran out so I decided to go with tahini last minute and it turned out pretty magical to say the least. Topped with one of my new favourite spice and herb blends and luscious olive oil and a good helping of herbs. I’ve also sided this dish with padron peppers, which are slightly unusual but pretty easy to find in large supermarkets. I didn’t want to just serve this with the usual chopped carrot, celery, cucumber and peppers and after experiencing the best and most addictive padron peppers in Spain earlier this year, I thought I’d try and recreate and serve these on the side instead. Again, they worked like magic!
250g full fat live yoghurt – I use The Collective UK
50g light tahini
0.5 tsp (2g) salt
half a lemon, juiced
a handful of chopped parsley
1 tbsp za’atar
3 tbsp olive oil
100g padron peppers
4 pinches of salt
Place the yoghurt in a nut pulp bag or muslim cloth and tie the ends together tightly.
Hang the bag over a bowl so the liquid can dip, for 1.30 hours.
Meanwhile, preheat the oven to 200 degrees.
Pop the whole peppers on a tray (no need to chop or remove the head and tail) with the salt and bake for 30 minutes – until golden.
In a bowl, mix together the parsley, za’atar and olive oil.
Once the yoghurt has hung for 1.30 hours, scoop the thickened yoghurt into a bowl and stir through the tahini, salt and lemon.
Top with the olive oil mix and the padron peppers.
Enjoy as a dip with crackers and also as a side with an aray of salads as a mezze meal!