Ingredients
Salad Ingredients
2 aubergines
2 sweet potatoes
2 cups cooked quinoa
2 romaine lettuce
1 cucumber
1 handful parsley, finely chopped
1 pomegranate, seeded
1 handful almond flakes, toasted
Marinade
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp cumin
1/2 tsp ground paprika
1/2 tsp ground coriander
1 pinch ground chili
1 pinch salt
Preparation
1. Cut the aubergines and sweet potatoes in dices, place on a baking tray, drizzle with olive oil and salt and roast at 200C for approx 30 mins.
2. To make the marinade, add olive oil and apple cider vinegar to a jar along with the ground paprika, cumin, coriander, chili and a good pinch salt. Add a lid and shake.
3. When the vegetables are done roasting, pour over the marinade, toss and let cool.
4. Make the tahini dressing in a large bowl by stirring together tahini, olive oil, maple syrup and lemon juice.
5. Add the cooked quinoa to the bowl. Chop the romaine and cucumber coarsely and add to the same bowl. Toss!
6. Plate the salad. Start with the quinoa, romaine and cucumber, then add the roasted veggies and top with parsley, pomegranate seeds and toasted almond flakes.
Enjoy!
Step 1
I remember the dough more than the cookies. The way the chocolate chips looked at you with that greasy face from being drunk with butter. Eat me. Eat me.
I remember the dough more than the cookies
I remember the dough more than the cookies I remember the dough more than the cookies
MORE DOUGH
This is a big image!
Story
I remember the dough more than the cookies. The way the chocolate chips looked at you with that greasy face from being drunk with butter. Eat me. Eat me.
We each got a spoonful of dough, my sister and I. Our mom gave generous spoonfuls because she, too, loved that dough.
This was the 90’s. Parents weren’t too concerned about over-sugaring their kid, raw eggs or cavities. We had another ten years before those conversations started. About twenty years before we started listening to those conversations.
As soon as the cookies came out of the oven, you forgot about the dough. Burning your tongue was part of the experience. The gooeyness was gold. We were a family of four but rarely were any chocolate chip cookies left for the next day. All these memories I owe to Tollhouse. My first chocolate chip cookie.
There came a point when the Tollhouse recipe slowly slipped into the shadows as hundreds of bakers across the lands worked to improve the chocolate chip cookie. They browned the butter to introduce a nutty, caramel flavor. The sugars darkened and so did the chocolate. The dough was encouraged to rest overnight to develop its flavor and perhaps ponder its short existence. Crispy edges started to hug the perfectly moist interior of the cookie due to a perfectly calculated bake.. As if all this wasn’t enough, salty flakes were added to quite literally “top” it. Et voila! Your perfect chocolate chip cookie.
This is my current version of a perfect chocolate chip cookie. Over the years I’ve added tips and tricks I’ve heard of or read about. The latest was quick odd and very effective from ____ which was
This is my version of the above. Tips and tricks from other bakers have been added and subtracted over the years, ten to be exact. I’m certain this recipe will keep evolving but for now it’s lies here. This is my favorite homemade chocolate cookie.
