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It's no exaggeration to say this Tahini Sauce is the all-time Village Wholefoods team favourite.
Mild, balanced and creamy enough to be a crowd pleaser, the garlic and greek yoghurt add a sharpness that cuts through any richness. I call this tahini sauce the Little Black Dress of sauces, because it goes with so many dishes. The list of dishes you can add this sauce to is endless. Try adding it to your next smashed avo toast breakfast. Spoon it over baked vegetables or roast lamb. Serve with crudities and breadsticks as a dip. Add it to sandwiches and wraps, or spoon a dollop on a stack of corn fritters. It goes wonderfully with falafel and shawarma. You can give the sauce a more pourable consistency by thinning it with a little more chilled water - this makes it perfect as a salad dressing.
Scottish oatcakes are a staple of Scottish cuisine - once tried, most people are hooked! Originally they were a food for soldiers and travellers to take on long, gruelling journeys as they kept well and were nutrient-rich.
They're the perfect snack to pack for a day's outing as they're portable, hearty and keep you satisfied! Made with 4 base ingredients - oats, butter, water and baking soda (with options for other flavouring ingredients), they are simple and quick to make with a cosy, oaty comfort. I've given traditional oatcakes a festive twist with the addition of cranberries, dried apple and dried apricots. You'll notice that the recipe includes both quick oats and regular rolled oats. This is a personal preference as I like the added texture that it gives. Feel free to use just one type of oats if preferred. You can whip up a batch in no time, and they pair perfectly with sharp cheddar, camembert or blue cheese which always elevates a cheese plate. You can also enjoy them buttered or slathered in honey or jam with a cup of tea. |
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