New from the Suma pasta cook. Put the flour into a large bowl and mix in the salt. Mix the yeast into 325 ml tepid water. Add the water and oil to the flour, then mix well with your hands.
Put the peppers in a large frying pan with a little olive oil, season, cover and cook slowly for about 15 mins, until softened.
This recipe is from the new Suma cook book. Undercook the pasta slightly, reserving a ladleful of cooking water. Drain, toss with a little oil and
“Wild rice” is not actually rice at all, but the seed of a marsh grass native to the northern Great Lakes. Its nutty flavour and chewy texture makes a great addition to rice pilafs or simply cooked along with brown rice.
Serves 4 Buckwheat is not a grain but actually an edible seed. Nutritionally, it is close to wheat but contains no gluten. It is a good source of protein, complex carbohydrates and fibre, whilst rich in B vitamins, phosphorus, potassium, iron, and calcium. Buckwheat is as versatile as rice, a soft, quick cooking grain with […]
This is one of my favourite recipes for couscous, the aromatic spices combine really well with contrasting textures of the couscous and the chickpeas.