Easter 2021: Creme Caramel

A whole year later, and here is last Easter's egg recipe. I like to make something at Easter that uses a lot of beaten egg, so I can blow the eggs and decorate the shells later. My mum used to make creme caramel often, and S+s like it (and flan - what is the difference?). I used this recipe.

(can do in individual ramekins - I used a smallish flat round-edged ceramic baking dish)

For the caramel:

160g/6oz sugar

butter, for greasing

 

For the custard:

4 eggs

1 tsp vanilla essence

25 g / 1 oz sugar

600 ml / 1 pint milk (I used oat milk - normal would prob have been better but it worked OK)

Heat oven 150C / 300F. Warm the dish in the oven, so it is warm when the caramel is poured in

Make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed dish. 

Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the dish above the level of the caramel.

For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl. Whisk together until smooth, then pour the mixture into the prepared dish. 

Stand the dish in a roasting tin and fill the tin half-way with boiling water from a kettle. Cook in the oven for about 40-50 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dish, to make sure no bubbles are appearing. Take the crème caramel out of the oven, remove the dish from the tray and set on a cooling rack. 

When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.

To serve, loosen the sides of the custard by tipping the dish and loosen with a small palette knife round the edges. Place a serving dish on top of the dish and turn upside down.

Chocolate tofu pudding

I have made chocolate tofu many many times since I first tried it (here). But realized when I was looking for the recipe recently that actually my noted recipe was a bit inadequate. So here is an updated version, adapted to use one whole typical 349g Mori-Nu type silken tofu package.

175 g chocolate

75 g sugar

120 ml hot water

349 g pack of silken tofu (preferably the kind in a tetra pak, not floating in liquid)

1 tsp cinnamon

3/4 tsp vanilla powder

pinch cayenne

Melt the chocolate in a double boiler. Dissolve the sugar in the hot water. Put the tofu and spices in a blender cup. Scrape the melted chocolate into the blender, and pour in the sugar syrup (let it cool slightly first). Blend until smooth. Transfer to glasses, ramekins or other containers (I like to use jars for easy storage), and refrigerate for at least 30 min before eating - preferably at least 2 hours for ideal texture, although it'll taste good right away. Keeps fine in the fridge for a few days.

Spiced apple, raisin and walnut crumble

Our garden is overflowing with apples and walnuts at the moment, and if the windfall apples hang around indoors for too long they attract too many fruitflies. So we have been eating a lot of crumble. With apples in the filling and walnuts in the topping, this is a perfect summary of our autumn garden (slightly adapted from Delia - I have had to admit that when I improvise a crumble it is never quite as good as when I at least approximate a recipe).

Filling:
2 lb apples
1 oz light brown sugar
1 tsp ground cinnamon
1 tsp mixed spice
4 oz raisins

Topping:
6 oz self-raising flour, sifted
3 oz chilled butter, cut into small dice
4 oz shelled walnuts
2 tsp ground cinnamon
4 oz demerara sugar

Core apples, and peel if you like (also good with peel left on). Cut into thick slices and toss in a bowl with sugar, cinnamon, mixed spice and raisins, then place in a baking dish. Heat oven to 400F / 200C. To make the crumble topping, place flour in a bowl and add the butter. Rub the butter into the flour until it resembles breadcrumbs in texture. Finely chop the walnuts and stir them into the flour-butter mixture, together with cinnamon and sugar. Spread on top of the apples, smoothing out and pressing down lightly. Bake for 35-40 min, until the apples are tender and the topping is crisp. Remove from the oven and let rest for 10-15 min before eating - good with some yoghurt.


Note: I have also been enjoying this without the crumble: secretly (cake crisis alert), I often like the fruit part of a crumble the best. So I have been making this just the same - filling a baking dish with apple, raisins, spices and a little sugar, but then skipping the crumble part, covering with foil and baking at the same temperature for the same length of time. It's better than stewing the fruit as it keeps its shape and develops a richer, less watery and more delicious taste - only problem is I eat it so fast! But I guess this is good, considering the windfall mountain.

Date balls

We bought a couple of boxes of juicy dates (dadler) lately. They are so sweet, they are like candy. Halfway through the second box I thought of doing something other than just eating them as they are, and decided to try some kind of raw date balls. They perhaps don't sound that delicious, but they are really good - just enough chocolatey-ness from the cocoa, nice crunch from the almonds, sticky sweetness from dates. Not to mention, they (obviously) don't require any cooking and came together in about ten minutes.

(makes 10-12 depending on size)

1 cup pitted dates
1/3 cup whole almonds
2 tbsp cocoa powder
desiccated coconut for rolling (optional)

Put pitted dates, almonds and cocoa in a blender and whizz until reasonably pasty but still with nice chunks of almond. Switch off and unplug, and then scoop out teaspoon sized pieces with a teaspoon and roll into balls in your hands. Scatter some desiccated coconut (if using) on a plate and roll the sticky ball in it. Transfer to a storage box. Repeat for the rest of the mixture. Store in the fridge (if they get that far).

Easter eggs: Rhubarb clafoutis

I'd always fancied making a clafoutis, indeed was just looking at this recipe the other day and thinking it sounded nice and do-able. But definitely something to be filed away until I have good eggs and dairy (rare) - it really needs the eggs for consistency, and with such a simple recipe much of the flavour is coming from them so they ought to be good.

This weekend is Easter, and all of a sudden I had half a dozen beautiful Brattleboro eggs. Four became shakshuka for lunch, the remaining two I earmarked to try a clafoutis. As luck would have it our visitors last weekend had left behind some milk (which I turned into yoghurt) - so I was all set, ingredients-wise, for clafoutis to happen...

Again, I felt that clafoutis was something that would really show off the eggs - couldn't make it without them. I'd bought some rhubarb in Brattleboro as well - first time I'd seen it this season. So rather than the traditional cherries I thought I'd make a rhubarb clafoutis, spiking it with a little vanilla and using yoghurt in place of some of the milk, in the hope of ending up with kind of a fancy rhubarb and custard in cakier form. I tweaked this recipe (second recipe down).

(makes about 10 slices, I used 21 x 21 cm square Pyrex dish)

133 g flour
80 g sugar
little pinch of salt
2 eggs
53 g (fake) butter, melted
266 g milk (used a mixture of almond milk and yoghurt)
1/4 tsp vanilla essence
333 g rhubarb, washed, trimmed and chopped into ~2 cm chunks
1 tbsp demerara sugar

Heat the oven to 400F/200C and generously butter a tart dish (see above). Mix the flour, sugar and salt in a large bowl with a fork. Add the eggs, one at a time, beating well after each addition. When the batter is smooth, mix in the melted butter. Then gradually add the milk (followed by the vanilla), mixing well so no lumps form. If there are lumps, strain through a sieve. Toss the rhubarb with the demerara sugar, then scatter rhubarb and demerara mixture into the buttered dish and gently pour the batter over (the rhubarb floats!). Bake until golden and quite firm (FZ said this would take 30 min, in my hands it took more like 75 - perhaps the Pyrex, perhaps my oven is on the cool side, perhaps I could have taken it out sooner...). It can be slightly wobbly but a skewer inserted in the middle of the clafoutis should come out clean. Allow to cool (best eaten slightly warm or at room temp), and serve in thick wedges (with more yoghurt, if you like).


I don't know why it took so long to cook, but anyway, the finished article is not pretty (well, maybe in a rustic sort of way it is...), but it is delicious. The batter puffed up in the oven and then sank right down to make a really smooth base for the fruit, almost like a super thick custard. The rhubarb floated so it sits pinkly on top, beckoning you in among the golden custard. It sliced well once cooled, and pieces stayed together nicely. Lovely, and not too sweet. S ate three pieces in rapid succession so that's a good sign! 

Note: Apparently a true clafoutis is only with cherries so this is more like a flaugnarde. But such an ugly word!

Orange, almond, cardamom, honey and polenta cake (gluten free)

It's my cake baking time of year again - both my lab cake making duty (for N, who is leaving this week, so probably the last time I will make one for him), and then S's birthday in a few weeks. Winter birthdays have their disadvantages but the enjoyment of time spent indoors baking on cold days is not one of them! N suggested nuts or fruit, so I decided to use both and make this.

This is a cake I haven't made for ages. My sister T used to make it, and I used to love it. I begged her for the recipe years ago, promptly lost, misplaced or forgot it. It took me a while to track down the source on the internet, but I am pretty sure I found it - Nigel Slater, here. I considered not adapting it, but couldn't help myself (/ had no butter and eggs in the house), so here is a veganised version. It is actually also gluten free.

For the cake:
220g refined coconut oil (or margarine)
220g sugar (for prettiness try and get golden caster)
100g slivered almonds (for prettiness use ones without skin)
200g ground almonds (for prettiness try and get blanched ones)
3 tbsp ground linseed mixed with 9 tbsp boiling water (for prettiness use golden flax)
150g polenta (optional for vegan version - add 1/4 tsp xanthan gum and 1/4 tsp turmeric to the polenta)
1 level tsp baking powder
finely grated zest and juice of a large orange
12 green cardamom pods

For the syrup:
Juice of 2 lemons
juice of 2 oranges
4 tbsp honey

For decoration:
1 whole orange, peeled neatly with a sharp knife and then sliced thinly

Line the base of the cake tin with a piece of baking parchment. Set the oven at 180C/360F.

Beat the coconut oil and sugar together til light and fluffy. Grind the slivered almonds in a blender til finely chopped, then add them, together with the ground almonds, to the cake mixture. Stir in the linseed-water mixture. Mix the polenta and baking powder, then fold into the cake mix, together with the grated orange zest and juice. Extract the black cardamom seeds (discard the green outer shells), grind them to a fine powder, then add to the cake mixture.

Transfer the cake mixture to the lined tin and smooth the top level. Bake for 30 minutes, turn down the heat to 160C/320F for a further 25 -30 minutes or until the cake is firm.

To make the syrup, squeeze the lemon and orange juice into a small saucepan, bring to the boil and dissolve in the honey. Keep the liquid boiling until it has formed a thin syrup (4-5 min). Spike holes into the top of the cake (still warm and in its tin) with a skewer (or thin knitting needle) then spoon over the hot citrus syrup.

Leave to almost cool, then lift out of the tin*. I decorated by arranging thinly sliced orange (1 whole large orange sliced into cross sections as neat and thin as I could manage with a sharp knife) on top.


*this was fairly unsuccessful - I had to leave paper and tin base stuck on for decorating and serving


This comes out dense and sticky and delicious. I suspect a little fat came out the base and burned on the bottom of the oven - prob a good idea to put it on a baking tray. Perhaps the cake could use a touch less coconut oil - could help with the sticking of the base as well as any leakage. Lining the sides and base with a continuous sheet of paper (or base+long strips) should also help with both sticking and leakage.

Peaches, mulberries, honey and thyme

I got into using herbs with fruit when I was WWOOFing in NZ. We had a big pile of figs grabbed from a tree belonging to a friend of the smallholders I was staying with, and I couldn't get the idea of baking them with rosemary and a drizzle of honey out of my head. That place was also where I first used a dehydrator, and the only place I have ever eaten feijoa straight from the tree (mm mm mm).

Anyway, we bought some peaches from the Egleston farmers' market at the weekend and I had high hopes for them. But they turned out disappointing - the kind that go brown in patches instead of ripening juicily. So I thought I'd stew them. With thyme, because I still love aromatic herbs with summer fruit. And mulberries, because peaches and mulberries sounded incredibly enticing and seasonal, and I am still desperately trying to use up all these little odds and ends (such as a tub of mulberries) from my freezer.

2 peaches, washed, destoned and chunkily sliced
handful of frozen mulberries (and/or blueberries)
~1 tsp fresh thyme leaves
1 tsp honey

Put all in a small pan, cover and stew for ~10 min, until the peaches are tender and sweet. Good with coconut kefir or something similarly yoghurty, or custard, or as a pseudo crumble.

My version of Cranachan for Burns Night

It was Burns Night yesterday. I didn't get my act together to have people round this time, but S and I went out and bought some whisky today and I made haggis (following last year's recipe as I liked it surprisingly much) and this: my version of cranachan. Cranachan has long been a highlight of Scottish cuisine for me - toasted oats, raspberries, honey and whisky are lovely together. I have never really liked cream though. It dawned on me that I really didn't have to use cream - so long as there was something bland and creamy - why not yoghurt? I've always loved yoghurt. With this substitution, I think cranachan becomes truly delicious. Although if you like cream you may as well stick with whipped cream where I've used yoghurt.

(makes two)

~300ml of the best plain non-dairy yoghurt around (coconut is my fave, soy an easier to find substitute... note if you can't find a plain version then vanilla, raspberry or peach would all be OK but reduce the amount of honey you add as they will be sweeter... nb oat yoghurt would be great for this)
3-4 tbsp of rolled oats
1/2 tbsp honey mixed with 1-2 tbsp (to taste) good whisky (not too peaty)
3-4 tbsp fresh or frozen raspberries - if frozen defrost in advance

Spread the oats on a baking sheet and put in a 350F oven to toast until they smell nutty and start to brown (prob 5-10 min) - alternatively you can toast them in a dry frying pan. Take out and allow to cool. Mix the yoghurt with the whisky-honey mixture. Once everything is cooled and ready, take two clear glasses and layer the yoghurt mixture followed by oats followed by raspberries until you've used everything up - finish with a layer of yoghurt and a sprinkling of oats. Eat straight away so the oats don't soften.


Predictably, I love this even more than the real thing. I made one last night before we got the whisky using ginger wine instead of whisky (and no honey since it's already really sweet) and that was good too.

Orange and orange blossom 'cream'

Saw this, here (I've been enjoying the ideas on that site), looked like an interesting variation on the chocolate tofu pudding I made before, had some silken tofu that needed eating and am slowly getting in the mood for cooking again as Autumn is slowly creeping into the air.

I didn't have lemons, but did have an orange, so tried out an orange version instead.

~12.3 oz extra-firm silken tofu (used soft silken)
2 tbsp fine or medium-ground cornmeal
pinch of salt
~1/3 cup honey
grated zest of 1 orange
3 tbsp orange juice
1/2 tsp orange blossom water

Drain and roughly slice the tofu, then drain for 10 minutes and dab dry as well as possible with kitchen paper.

Put all the ingredients in the blender and blend til smooth.

Pour into a bowl and chill for 2 hours to a day.


This was totally fine and tasty and filled the yogurt-shaped hole in my diet for a few days.  But it was nothing special, and the cornmeal was weird - I thought it might soak up the liquid and make everything thicker and firmer, but it remained grainy and I wasn't that into it.  Still, the orange / orange blossom / honey combo was good, and I think I managed to judge the quantity of orange blossom water correctly for once - I could taste it, but it wasn't overpoweringly perfume-y.

4th July: No-bake chocolate pie

Independence Day is another one of those American holidays we never really know what to do for - we just don't have the back-history with it.  What I hear is you're supposed to have barbeques and eat pie and watch fireworks.  We failed to go out as I have a crappo summer cold, but we had a barbeque on the balcony (featuring the awesome marinated tofu and courgette again, plus a few mushrooms and potatoes, and S toasted bread on the grill).  And we did watch the fireworks from the Summit Park, which was hilarious: an awkward juxtaposition of middle-class families with pockets of super-drunk college students in Stars n Stripes bikini tops etc, all standing neatly organised in two long lines to see between the trees.  A huge lightning / rain storm started up pretty much the exact same time as the fireworks, it was awesome (we had an umbrella).

And, I decided we should have pie.  It had to be be a super simple pie, and should not involve switching on the oven, because it's still very hot and sticky, esp in our apartment under the heat-absorbing roof.  So that meant a raw-style pie crust, which I was totally in the mood for anyway.  And I felt like it should have fruit in it somewhere, although we didn't have much fruit in the house.  I daydreamed about pie while looking back through recipes I made before and at ppk, and ended up doing this...

Note: Today I made enough crust for a mini pie plus a half quantity of filling as I just wanted a wee one for S and me to share.  So quantities below haven't been fully tested, but should be about right for a full-size (8 in) pie.  If just making the filling for a quickie pudding snack a half quantity should be plenty.


Crust:
1/2 cup pecan pieces
1/2 cup almond meal
3 tbsp linseed meal
pinch salt
1-3 tsp mulberry molasses

Filling:
3 cups fake milk
1/4 cup cornflour
1/3 cup sugar (half quantity = 2 tbsp)
3 tbsp cocoa powder
pinch salt
3 tbsp chocolate, chopped
1 tsp vanilla essence

good handful raspberries, fresh or frozen (or chopped fresh strawberries)

First, prep the crust: put the pecan pieces, almond meal, linseed meal and salt in a blender and grind til smooth.  Add the mulberry molasses bit by bit and pulse til the crumbs are just starting to stick together. Empty out of the blender and then press the crust into a pie tin or dish lined with foil.  Put in the fridge until needed.

(Note, the molasses is just to stick the nuts together and add sweetness, alternatives could be soft dates or frozen banana, or maple syrup.  Be careful when adding not to add too much as it would become too soft and sticky and make the finished pie not come out of the tin properly).

Next, filling: put 1 cup of fake milk in a pan with the cornflour and whisk together until the cornflour is distributed and there are no lumps.  Then add the cocoa, sugar, salt and the rest of the milk and whisk together.  Bring to the boil, whisking constantly until it thickens.  Remove from the heat, add the chocolate and mix until it is melted.  Then add the vanilla and mix.

Assembly: take the prepared crust and sprinkle the raspberries evenly over the base.  Then pour the chocolate mixture all over the raspberries and fill up the crust (any extra can just be poured in a separate bowl).  Leave to cool, then transfer to the fridge and leave for a couple of hours or so.


I actually used both frozen banana and mulberry molasses as sticky stuff in the crust, and ended up with something a bit too sticky but very tasty.  I went ahead and used it anyway - the pie didn't come out of the dish very easily but it still tasted good.  So the quantities described above reflect what I was aiming for rather than what I actually did.  The chocolate pudding mix was great - super easy, using stuff I always have in the cupboards / fridge, good just on its own as well as as a pie filling.  It's a good alternative to the silken tofu based chocolate pudding I've made often, perhaps even a more pudding-y texture (and doesn't require silken tofu, which I don't have any of at the moment).  Really into cornflour thickening in desserts right now - nice smooth texture with no flavour distraction.  All in all the pie was really yummy - S had thirds - and with a little tweaking of the crust mix I think it could be awesome.  Perfect for a hot day's pie craving!

Chia pudding

I tried my first chia pudding in a hippy corner of Hawaii, and I wasn't convinced.  Nonetheless, I became intrigued by the thickening properties of the stuff (especially following my attempts at vegan and gluten-free baking), and so ended up buying a packet of seeds to make an Amazon order up to free shipping.  I've been using them ground in baking, and adding them whole to my muesli mixture, but yesterday I finally decided to bite the bullet and make something all about chia - following this recipe, with a few tweaks here and there to fit my store cupboard.

1/2 cup chia seeds
1/2 cup desiccated coconut
2 cups fake milk
1/3 cup raw cashews
1/2 cup maple syrup
1 tsp vanilla
1/4 cup cacao or cocoa powder
1 1/4 tsp cinnamon
pinches nutmeg, allspice
1/8 tsp cayenne pepper
pinch sea salt

Mix the chia seeds and coconut in a bowl. Put the rest of the ingredients in a blender and blend til smooth.

Add the wet mix to the seed mix and stir. Wait 15 minutes and stir again. Then put the pudding into glasses or containers and refrigerate - ideally for at least 2-3 hours. Makes about 4 servings.


Simpler version
(2 servings)

1/4 cup chia seeds
2 tbsp shredded dried coconut*
1 cup fake milk
1 tbsp maple syrup
2 tbsp cocoa powder
few drops vanilla essence*
1/2 tsp ground cinnamon*
1/8 tsp grated nutmeg*
little pinch of sea salt*
* = optional

Mix chia seeds and coconut in a small bowl. In a bigger bowl, whisk together the milk, maple syrup, cocoa, vanilla and spices. Add the chia and coconut to the milk mixture and beat together a little. Cover and refrigerate for a couple of hours or overnight.


This was actually really good, I was surprised.  Although then not, since all the added goodness (cocoa, spices, coconut) does a good job of drowning out any taste the chia might have, and I usually do seem to like weird gelatinous things... The chia is amazing - just half a cup in 2 cups of liquid swelled up and stuck together so fast! Ends up with a consistency a bit like frogspawn, and surprisingly more-ish. I ate some after about half an hour's fridge time and it was fine, I think the only thing that changes with more time is it loses the crunch of the middles of the seeds.

Chocolate banana pudding

 Very quick, very easy pudding (using up banana and tofu that needed eating).  A mash-up of this and this.

1 ripe banana
1/2 box extra firm silken tofu
2 tsp dutch process cocoa powder
1/2 tsp vanilla essence

Put all the ingredients in a blender and process til smooth.  Remove and eat.

Tofu chocolate mousse

8 oz silken or soft tofu
5 oz dark chocolate
1-2 tbsp maple syrup
pinch cayenne
1/2 tsp cinnamon
1/2 tsp vanilla essence.

Melt chocolate in bowl over hot water.  Put in blender with the other stuff and puree til smooth.  Chill.

This is a variation on the chocolate pudding I made before.  I liked the idea of making it thicker and more chocolatey.  But you know, I think I might have preferred the pudding version.  I tried making one like this the other day with cocoa instead of chocolate (I have a habit of eating any chocolate in the pantry before I manage to cook anything with it...), but I think the chocolate gives better taste and texture.

Chocolate pudding, tofu salad, beetroot salad

I made this chocolate pudding.  I liked the look of it at least partly because it's a vegan pudding that doesn't even mention it's vegan.  And I'm really into pudding, of the gloopy American definition, at the moment.  And it is really quick and easy.  And with chocolate and spices and sweetness, how can one go wrong?

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality dark chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste

In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Put all ingredients in a blender and blend until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins or glasses and chill for at least 30 minutes.

Yield: 4 to 6 servings (I made about 1/4 of the recipe and it went into 3 small ramekins, which would be enough for a sweet.  I have trouble using good chocolate for anything other than eating out of the packet...

Note: I found a subtle powdery edge from the spices that slightly detracted from the silky texture, so tried it another time with only the vanilla.  The texture was definitely better but the other tastes are nice too.  Seb definitely preferred the spicy one, and I think I could go either way depending on my mood.



Delia's silken tofu with chilli and spring onion

I have been making variations on this Delia recipe (from Vegetarian Collection) for years.  It's quick and easy and super tasty - the texture contrasts are really good, and the tofu absorbs so much exciting flavour.


~3/4 box silken tofu
about 6 spring onions
~3 tbsp chopped coriander
toasted sesame seeds
~3 tbsp sweet chilli sauce
~2 tbsp soy sauce
~2 tbsp groundnut or other light flavoured oil
~1 tbsp sesame oil

Put tofu in a fairly large, shallow serving dish and chop into ~2-3cm cubes.  Chop spring onions: cut off the white part into ~4cm lengths, then slice these lengthways to make long thin pieces.  Chop the rest of the spring onions in little cross sections as normal.  Sprinkle the cross section spring onion, the coriander and the toasted sesame seeds over the tofu.  Other green stuff can be good here too - steamed broccoli and/or sugarsnap peas, bean (or alfalfa, clover etc) sprouts, cooked edamame (especially broccoli).  Put sweet chilli sauce and soy sauce across the top.  Put the oils in a small saucepan and heat til almost steaming.  Add the lengthways cut spring onions and fry til they are quite well-browned and crispy.  Pour the oils and crispy spring onion bits over the top of the tofu dish and serve immediately.  Keeps for lunch the next day OK too, although it looks significantly less pretty once you mix it all together.  The soy / sesame / chilli / tofu combination is just so good.

Also made this marinated beetroot salad.