Lamb shanks with Moroccan spices and pomegranate molasses. I love cooking lamb shanks and with another cold spell forecast for the United Kingdom this is a great recipe for chilly weather. The secret to any recipe for lamb shanks is to cook low and slow ( it will adapt easily for use with a slow-cooker ) and to ensure there are plenty of aromatic ingredients to add layers of flavour to the finished dish.
African Cooking
My Vegan Cauliflower Couscous or Rice
Vegan cauliflower couscous or rice is suitable for paleo-diets, is relatively low in carbohydrates, rich in nutrients, and high in fibre so this is a very healthy alternative.
#Learn to Cook Online – Houmous and Vegetable Crudité
You make houmous by blending chickpeas with tahini, a paste made from sesame seeds, lemon juice, olive oil, salt, maybe some ground cumin, and definitely garlic. If you have been to North Africa, the Levant or the Middle East you will probably eaten houmous.
Beetroot and Edamame Houmous
But my biggest success of the evening was probably the vegetable crudité and smoky aubergine Baba ghanoush and cream beetroot and Edamame houmous. Platters piled high with the best local vegetables, radishes, celery, peppers, cucumbers, and carrots.