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Togarishi (five spice)

15 minutes

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Asian recipes

Crunchy tsukemono (pickled brinjal)

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Crispy roasted baby cabbages with Parmesan and pancetta

30 minutes

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Easy pickled watermelon rind

5 minutes

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Turmeric-roasted hummus

20 minutes

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Green-olive tapenade

Green-olive tapenade

By Babylonstoren

Serves Makes 2 cups

Difficulty Easy

Prep Time 5 minutes

Ingredients

1 cup green olives, pitted
2 cloves garlic, crushed
1 x 100 g packet raw almonds
1 t dill seeds, toasted
2 anchovy fillets (optional)
2 t capers
¼ cup Babylonstoren Frantoio extra virgin olive oil
2 t lemon zest

Method

Coarsely blend all the ingredients in a food processor. Add a bit more oil if the mixture is too dry. Serve with warm crusty bread, such as olive bread.

babylonstoren.com

Discover our bread recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Yuzu kosho (Japanese ‘salsa’)

Togarishi (five spice)

Crunchy tsukemono (pickled brinjal)

Roast tomato dressing

Crispy roasted baby cabbages with Parmesan and pancetta

Lemon-caper aïoli

Italian salad dressing

Ranch dressing

Easy pickled watermelon rind

Green goddess-style low-fat Ayrshire yoghurt dressing

Turmeric-roasted hummus

Green-olive tapenade

Green-olive tapenade

Ingredients

Method