Nicholas (nwhyte) wrote,
Nicholas
nwhyte

  • Mood:

Culinary adventures

We had my 92-year-old great-aunt join us for lunch yesterday, and I reckoned (correctly) that despite her career as a domestic science instructor she had little experience of Georgian cuisine. I produced the following:
  1. Khinkali - though not too many, since this was only lunch
  2. Eggy mushrooms with herbs
  3. Beans with garlic
  4. A new recipe for me, beetroot salad:
    1 pound/ 500 g beetroot
    8-12 prunes
    1 clove garlic
    ¼-½ cup walnuts
    Salt
    Pepper
    Mayonnaise (optional)

    Throw it all (apart from the mayo) into a food processor and blend to a pulp. Chill and serve.
  5. As a side dish, pomegranate seeds. I discovered (in the run-up to F's birthday party) the Secret we northern Europeans are never told about pomegranates. It is this: split them open and hold them in a bowl of water. The seeds sink and the pith floats. You may have to encourage the seeds to detach from the pith quite vigorously, but you end up with a very munchy pile of purplish nibbles.
It all went down well, anyway.
Tags: cooking, cooking: georgian food
Subscribe
  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 1 comment