Posted by kathryn in Baking, Salads, Summer and Vegan

I’ve seen a lot of fabulous recipes online recently, but these four have particularly stayed with me. They’re all simple, but intriguing. Tasty looking and really interesting ways of using ingredients. So I thought I’d share them with you:

1. Tomato and pomegranate molasses salad: Lucy posted this Sam and Sam Clark recipe recently and it’s absolutely outstanding. I made it with some cherry tomatoes and the flavours were divine. It’s rich, sharp and yet also sweet. The leftovers were brilliant the next day, tossed through pasta.
2. Cornbread and jalapeno muffins: I’ve never thought of putting chillies in muffins, but when coupled with cornmeal it definitely makes sense. Lovely savoury muffin recipe from Martha Rose Shulman.
3. Oat and seed salad toppers: I love this idea from Oh She Glows. I haven’t made them yet, but think they’d be useful – a simple, crunchy and delicious way to add interest and extra nutrition to salads, soups and breakfast
4. Baked lemon and herb tofu: just as I think there can’t possibly be any ways to cook tofu that I haven’t tried, along comes this lovely idea from Sophie at Mostly Eating. You coat the tofu in a herby, citrus paste, top each with a lemon slice and then bake in the oven. Genius idea and it looks pretty too. Sophie serves with a Double Citrus Salad.

This weekend I’m heading down to Victoria for a few weeks, on a road trip to visit The Grampians. So I’ll be back on Limes and Lycopene in April.

Enjoy.

04 March, 2011