Viewing entries tagged with 'thyme'
Chickpea Potato Top Bake
Chick peas are great don't you reckon. Creamy hummus in summer, stews and casseroles in winter, chickpea flour in pies, cakes and biscuits, roasted in a bit of tamari for nibbles. My Bulent's chickpea recipe is always a hit and here's another keeper. This one is perfect for autumn/winter meals for lunch or dinner. There are absolutely no fancy ingredients but it's tasty enough to serve up to guests!
Bulent's Chickpeas
I've been making this recipe for 30 years. It was a staple when I was vegetarian. Recently rediscovered, it's back on the menu big time because it is seriously delicious, quick to make and healthy tucker. I used canned chickpeas as I had a few tins or organic chickpeas in my pantry. Of course use dried ones if you can. The day before you are planning to use them, cover with water, bring to the boil and soak overnight. The following day change the water, bring to the boil and simmer until tender but still firm. For more details read the full post
THYME Thymus vulgaris
Three years ago, whilst doing a tour of the South Island to visit herbal clinics and health shops, I fell in love with thyme. We were driving across from Queenstown and I noticed thyme growing wild along the side of the road. Being me I had to stop the van and have a closer look and in doing that realised the hills for miles and miles were actually covered in thyme. That sort of thing can nearly send me into a swoon. It was mid-winter but I could imagine the hills in summer, the thyme in flower, the scented air and the bees at work. I collected a little and I'm still using that same thyme in my kitchen. It has lost none of it's flavour and is the sweetest thyme I have ever tasted. In fact I made a chilli con carne just last night for dinner and added a little. It was delicious. I struggle to grow thyme here with the heavy clay soils. The soil is too cold and waterlogged during winter. For me the answer is to grow thyme in containers. I harvest the flowering tops at the height of the summer when the active ingredients are at their strongest. Then I make a tincture which I use in my fungus salve. Interesting that the very thing that supports fungus conditions is the cold, dark and damp, highly intolerable to the thyme plant. By introducing the light and the warmth to our body, encapsulated in the thyme herbs totality we make fungus unwelcome and unable to thrive. These are the old ways of looking at plants and healing which we can learn through quiet observation. For more details read the full post
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