A couple of week ago a friend told me she had made one of my recipes- and she laughed, saying "well I thought it was a recipe but when I got started it was a bit of this..., approx so much of that..., sugar to taste...!" Yes, that sounds about right.
I regard recipes purely as indications- you must use your instincts to guide you to fill in the blanks.
Take tea (or coffee) for example- something so simple but how many different ways can you serve it?
With milk and sugar, black no sugar, black one sugar, black two sugars, with milk no sugar, with milk one sugar, with milk two sugars, with milk and one sweetener........
It is a question of personal preference. However, one thing is sure- everyone knows exactly how they like their tea! (milk, no sugar thank you)
As I have said before: I don't often measure ingredients but work to 'feel', a pinch of this and a handful of that. Often salt and pepper is added to taste: I firmly believe that this should apply to many other ingredients. Everyone’s taste buds are different and can tolerate and/ or desire a lesser or higher degree of spiciness or sweetness. While I am guilty of spicing things up, I often reduce the amount of sugar. (OK baking is an exact science and a cake recipe a scientific formula that one should adhere to for good results.)
I dare you- the next time you plan to follow a recipe, be flexible, and think: how could I improve this to suit my own taste buds. Proceed with ‘feel’, make a substitution or two or add less sugar. These days we call it 'tweaking'. Everyone should be doing it- without any feelings of guilt! Actually tweaking is handy, you not only match your personal taste but also your pantry!
It is all very much a matter of taste.
This of course can apply to many aspects of everyday life, take the latest fashion- you surely wouldn't wear something just because it's the ‘in thing ‘, would you? You would first try it on and see if it is 'you'. You would then pick out the colour that is kind to your complexion. You learn to choose the kind of clothes to flatter you own figure.
A television must be adjusted to your personal preference, brightness, colour, sharpness, contrast- who wants to watch someone looking like a lobster? Some people do...you would be surprised!
You do have to know where to start, an idea or some ingredients. You may get inspiration from cookbooks, internet, magazines or from just starting to cook.
This is one of the reasons I started writing a blog. I have made up so many dishes in my time but because previously, I never made written notes I had difficulty reproducing my 'masterpieces!'
If a finished dish is amazing, it is a shame to have to work on a trial and error basis to recreate the same dish because I no longer could remember what I had used!
Sometimes not sharing a recipe is a grave crime! I therefore started taking notes- and because my little bundle of notes is mostly illegible, (a scrambled mix of Dutch and English) I decided to begin a blog.
I hope to inspire others with my enthusiasm.
It looks like I have results- instead of opening a bottle of mulled wine my friend made it herself to her own taste, and by all accounts it was pretty damn good. recipe
A good place to start is by making your own dressings or dips.
This is a dip I came across and I think it is pretty good.
For quite a while now, I have had a packet of Sumac / Sumak/ Sumach / Sumaq in my spice cupboard- haha the world becomes a smaller place as my herb and spice collection expand!
Sumak? I didn't quite know what to do with it. I bought it purely out of curiosity. Looking at the packet, I could see it originated in Turkey. The colour is red but not spicy hot as one usually associates with red colouring. The taste was very unusual, acidic, tart like lemon. Although the best before date was not yet exceeded I decide to do some research.
It is a Middle Eastern spice, derived from red berries, hence the colour, from the shrub Rhus Coriaria. The small-ripened fruits are dried and ground to make Sumak.
It is used as a condiment and can be sprinkled over many dishes, basically anything you might squeeze lemon juice over. Salads, rice, chicken, fish, kebab.
I ended up making my own Zaatah, which includes Sumak as an ingredient. It is a blend of seasoning that can be bought 'mixed' or you can make it yourself.. Zaatar comprises of herbs (Thyme/ marjoram or oregano), sesame seeds, salt, pepper and sumak.
It can be sprinkled over foods, or made into a dip with yohurt or olive oil. Or served the traditional way; simply dip your pita (or any flatbread) in olive oil and then in the Zaatah mix.
Zaatah blended with a little olive oil
Zaatah like Sumak has many spelling variations include: Zather, Zatar, Zahtar Za'atar, Zartar Zaartar to name just a few!
But I certainly plan to try the Egyptian variant called Dukka/ Du'a / Dukkah.
I don’t recall having Dukka in Egypt!
Dukka is primarily made with corriander and also contains roasted sesame seeds, a variety of nuts (pistachio, almond, cashew, walnuts, hazelnut, Macadamia or Brazil nuts) a little ground chilli, salt, pepper and Sumak. Other variations may include cumin, cinnamon, sunflower/pumpkin seeds, fennel or even coconut. I can't wait to try lots of flavour combinations!
I have made Zaatah a couple of times. I adore it.
The first time I kept the sesame seeds whole but the second time I bashed them around in the mortar and pestle, which improved the flavour.
I also added some Tahin / Tahini (sesame paste).
You can also vary by using part (1/2) black sesame seeds as I did. They are available at the oriental supermarket.
To this particular dip I added tahini and black sesame seeds.
Zaatah Dip
sesame seeds
oregano or thyme, dried (or a mix)
sumak
pinch salt and pepper
olive oil
Dry roast in a pan (or toast) the sesame seeds, roughly bash them in a mortar and pestle (or pulse in a grinder)
Start off with equal amounts of sesame seeds/ herbs/ and sumak, add a pinch of salt and a little black pepper.
Taste and adjust until you get the taste you like!
Enjoy!
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