There are so many ways to make your daily slice of bread a little more attractive. The following ones include some help from your garden. Simple ways are adding herbs to plain spreads and butter, while other spreads are easily created by blending vegetables with spices. Here I will present you some of my favorite ideas - and easy ones too - to make your own sandwich spreads; for daily use or as appetizers:
Butter or cream cheese variations with fresh herbs:
(for vegan ones: use mashed chickpeas/beans/lentils and olive oil as your basis)
Dutch classic: garlic, chives, parsley, lovage;
Mediterranean: garlic, chives, (lemon)thyme, rosemary, lavender;
Sweet and spicy: gingersyrup (or ginger and sweetener), curry powder, red pepper;
Fresh: yoghurt, borage (cucumberherb), lemon balm.
Mid-eastern: grated carrot (and turnip), yoghurt, cumin powder, raisins;
Perfect couple: mashed roasted pepper, feta cheese;
Non-musty humus variation: chickpeas, lots of lemon juice, garlic, sun-dried tomatoes or olives.
Monday, 20 August 2012
Not only the red fruits of strawberry spinach are edible and create crispy and juicy accents in meals, the leaves of this goosefoot species can be eaten as well and taste similar to spinach. They are a good source of vitamins C and A. The last edible part of strawberry spinach are the seeds, which can be cooked or grounded into flower. Next to this, the fruits can be used as a dye.
Don't be scared off by the following: the seeds were also used as a toxic in Native American societies - put in rivers to stupefy or kill the fish. However, consuming strawberry blite in small portions is not harmful, but before eating it, make sure to visit the pfaf site.