FoodSkeletons

The bare bones of the plants we eat

Tag Archive: pomegranate

Fragrant florals – Orange Blossom and Rose Water

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No compromises here – it’s authentic or nothing. Middle Eastern brands are not widely available outside big cities in the UK but they’re worth seeking out and stockpiling if necessary. The supermarket versions lack potency while being horribly over-priced. Frankly, they’re so insipid they make me angry. A sniff of the good stuff meanwhile will make English winters just about bearable.

There are many traditional recipes for using rose water and orange blossom water in cookbooks and online, but once you’ve got the ingredients right do stray from the orthodox paths and see what you find. I added a few teaspoons of orange blossom water to a baked cheesecake recipe (from The Hummingbird Bakery cookbook) and the result was divine. The rich, smooth texture of the cheesecake was given a delicate floral lift, adding flavour without over-complicating the classic dessert.

Both orange blossom and rose water work well in the traditional English sponge cake and to flavour the icing. I like these combinations:
Lavender cake with orange blossom icing (blitz fresh lavender flowers with the sugar to flavour the sponge cake, then mix orange blossom water with icing sugar and a little water)
Geranium cake with rose water icing (lay some geranium leaves at the bottom of the cake tin to perfume the sponge, make icing as above)

Morning sunshine drink

  • Juice of a pink grapefruit
  • Juice of an orange
  • Juice of ½ lime
  • Generous splash of orange blossom water

Grilled Grapefruit

  1. Cut a grapefruit in half, use a knife to score around the segments for easier eating later
  2. Sprinkle with rose or orange blossom water
  3. Add a little agave syrup or brown sugar if you like it sweet
  4. Grill until bubbling

Vegan dessert

  • A scoop of vanilla Swedish Glace vegan ice cream
  • A scattering of pomegranate seeds and chopped pistachios
  • A sprinkling of orange blossom water

Looks messy but colourful, tastes divine.

Pomegranate Molasses

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I discovered pomegranate molasses by accident. I had treated myself to a rare jaunt up to London for a tour of the Wallace Collection and lunch at the Lebanese cafe Comptoir Libanais where I had my first taste of Baba Ghanoush. On their deli shelves were Middle Eastern brands of orange blossom water, rose water and pomegranate molasses. They clinked merrily in my bag on the way home and soon got used up.

I’m not ashamed to be addicted. I confess to feeling a flutter of panic when the bottles are down to their last quarter. Recently I had a go at making my own pomegranate molasses, following an online recipe of pure pomegranate juice with a little sugar and lemon juice. The sugar made it too jammy for my taste. Thanks to a friend I’ve got a couple of bought bottles to tide me over and afterwards I’ll try simmering down just the juice to see if that gives a more authentic flavour.

As for why it’s become so necessary, I’ve found that pomegranate molasses adds a pleasing, rounded sharpness to salad dressings, less abrasive than balsamic vinegar. It’s traditionally used to jazz up Baba Ghanoush and as a marinade for meat and is great with veggie sausages and tofu.

Baba Ghanoush – recipes vary, this is my favourite so far

  • 2 aubergines, blackened under the grill or over flames (takes a while) – flesh removed and excess liquid squeezed out.
  • 2 cloves garlic, crushed
  • 1-2 tablespoons tahini
  • 1-2 tablespoons lemon juice
  • olive oil
  • salt to taste
  • ground cumin
  • pomegranate seeds and chopped pistachios or chopped fresh mint to decorate

Blitz in a blender or mash together with a fork, taste and adjust seasonings. Serve with pitta bread.

Pomegranate molasses dressing for quinoa & vegetable summer salad.

  • 1 clove garlic, crushed
  • 1 stick lemongrass, finely chopped
  • 1 tablespoon pomegranate molasses
  • 2-3 tablespoons olive oil
  • juice and zest of a lime
  • salt and pepper
  • a little honey or agave syrup if sweetness is needed

Whisk together, taste and make any adjustments.

Cook quinoa and while still warm, mix in ½ of the dressing. Chop fresh beetroot, carrot, courgette, curly kale, spinach or watercress, peas, fresh herbs, and add to the warm quinoa. Roasted squash (especially with cumin & cinnamon) is a nice addition.  Sprinkle over some seeds – pumpkin and sunflower work well. Pour over the rest of the dressing, stir and serve.