Zesty Five: July 7-13, 2013

Creamy Split Pea, Carrot and Sumac Soup

split-pea-sumac-soupDespite the Sydney days getting a little warmer, the cold nights definitely invite a good soup. So I’m keen to try this split pea and sumac soup from Emma at My Darling Lemon Thyme. It looks like a clever combination of a simple base with the twist of sumac to liven it up – easy for a midweek meal without being boring!

Slow Cooker Kalua Pork with Chive-Lime Rice

On the surface this recipe from Cathy at Noble Pig looks like a pretty standard slow-cooked pork shoulder – and there’s nothing wrong with that! But looking a bit closer a detail caught my eye: the pork is salted with Hawaiian “alaea” salt, which Cathy describes as:

unrefined salt, pinkish-brown in color from the red alae volcanic clay it has been mixed with

I’ve never tried it, and am really interested in giving it a go — if I can find it!

Grilled Bacon Salad with Arugula and Balsamic

bacon-arugula-saladSticking with a theme of simple recipes with a clever twist, check out this salad from Smitten Kitchen’s Deb. The salad is reminiscent of the classic prosciutto/rocket/parmesan combination, but here Deb uses a grilled, thick-cut bacon. Looks like a great accompaniment to a simple pasta for another midweek winner.

Spelt Flour Carrot Cake

I’ve included this recipe as somewhat of a personal challenge, on two fronts:

  1. I’m still recovering from my natural aversion to vegetables in dessert, carrot cake being the quintessential example (I know, this is silly, I’ve largely grown out of it — honest!).
  2. I’ve had some unpleasant encounters with spelt; most notably when I tried a spelt croissant (this is when I discovered why croissants are not normally made with spelt flour…).

I’m putting my faith in the research Peter has done as indicated in his Souvlaki for the Soul post. Peter has put different ingredients to the test in this cake and spelt flour came out on top.

Lemon, Olive Oil, Poppy Seed Cake

Lemon-Poppy-Seed-Olive-Oil-Cake-Diptych-1-1024x699Indeed, Peter’s baking prowess has a great influence this week, as it also inspired Soma from eCurry to come up with our final recipe. Based on yoghurt and olive oil rather than butter, and packed with lemon, this cake is perfect for a Zesty roundup!


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