Healthy and easy – comfort food at its best

Summer time and blogging just do not seem to go together. I hardly seem to be home at the moment and when I do cook for myself, I just throw together something super quick.  But then last week I really needed one evening just vegging out on my couch with a movie. And what goes better with lounging around for an evening than pizza?!

But as I spent most my other nights that week at restaurants or dinner parties I really wanted to eat something healthy. A regular pizza can hardly be called a healthy. This pizza, on the other hand, is fabulously healthy: think bowl of quinoa with some veg and an (optional) sprinkle of cheese. I have experimented with quite  a few different bases, and this one is among my favourites.

And if this has not convinced you: this pizza is easier to get right and comes together much quicker than a regular pizza dough. Basically you whiz some pre-soaked quinoa in a food processor  voila your super-healthy pizza base is ready to be baked. Within no time you can sit on the couch, put your feet up and enjoy the comfort of a guilt-free pizza.

Ingredients
(Found on the blog ‘Deliciously Ella‘)
1 pizza

2/3 cup of quinoa (soaked for at least 8 hours)
1 tsp apple cider vinegar
2 tsp dried herbs (for example rosemary, basil, oregano)
optional: chili flakes
salt, pepper
oil

Recipe

1. Soak the quinoa in plenty of water for at least 8 hours or over night.
2. Pre-heat the oven to 200C (390F).
3. Drain the quinoa.
4. Place quinoa into the food processor adding the vinegar, herbs, chili (if using) and salt and pepper.
5. Whiz the quinoa, scraping down the sides a few time until the mixture is smooth.
6. Wipe a pizza dish with a little oil (do not skip this step).
7. Pour the mix in the pizza dish and spread out evenly.
8. Bake about 10 minutes.
9. Add toppings of your choice and bake for about 10 minutes until hot.

Tips & Variations

Consider some of the following toppings

• Tomato sauce, cherry tomatoes, onion rings, tuna, (light) mozzarella cheese and a hanful of rocket once the pizza is cooked.
• Tomato sauce cherry tomatoes, artisjoke, olives and a hanful of rocket once the pizza is cooked.

Serve with

• Use this easy recipe for your pizza tomato sauce

Similar recipes

• Rice “pizza” crust
• Bean crust butternut “pizza’  

Rich flavours and deeply satisfying

What a crazy week! You know the type:
starts with a small operation and then ends with a 12 hour work day. And then ( ’cause you have made it through all that) you kind of go out for dinner and cocktails… a few times

….but then Sunday morning arrives, all quiet and calm….

That is when you realize you are in need of pancakes;  warm, fragrant, comforting pancakes ….piled up high!

So I went straight for my newest favourite. These pancakes are not the white,  fluffy, unsubstantial sort. Instead they have density, flavour and body.  Rye- and buckwheat flour for depth and pear for sweetness.

The trick is to not fry them too fast; allow them the time to cook through. This is a little harder than with you regular whit- flour pancakes so my tip would be to add frozen blueberries for your first batches until you get the hang of it.

A plus: you can make the batter a day ahead – just make a double, add baking-powder and blueberries the next day and cook up a second lot.

Ingredients
(a variation on the recipe found on the blog post from ‘Alena Kogotkova‘)
Serves 2

100g  rye flour
100g buckwheat
1 tbsp stevia (or sugar)
5g baking powder
1/2 tsp salt
1egg
200 – 270ml almond milk (or regular milk)
3-4 pears, ripe but firm
a few tbsp of frozen blueberries (optional)

Recipe

1. Combine the dry ingredients: the rye- and buckwheat flour, stevia, baking powder and salt.
2. In a separate bowl lightly whisk the egg and add milk. (Start with only some of the milk. How much you need will depend on how juicy you pears are).
3. Grate the pears (you can leave the skin on). Make sure you catch all the juices.
4. Mix the grated pear into the egg mixture and then stir into the dry ingredients. You are looking for a relatively thick batter that will hold its shape when you make small pancakes; add milk if necessary.
5. Fold in the frozen blueberries.
6. Heat frying pan and fry small pancakes. Do not turn the heat to high; these will cook through slower than pancakes made of white flour.

 Tips & Variations

• the original recipe adds 1.5 tbsp melted butter to the batter
• You can replace either flour with whole wheat flour, but then my suggestion would be to add theblueberries as the pancakes turn out denser
• if you halve the recipe, still use one egg, just reduce amount of milk

Serve with

• Maple syrup
• Some heated (frozen) blueberries

“Eat me” and travel straight to France

There are two things I enjoy almost as much as being on holiday: the anticipation before the trip and the afterglow when you get back. One of my favourite ways to continue the adventure back at home, is to bring foodie souvenirs and  to cook typical local dishes.

And at the moment my mind is still in France: the fabulous winding roads and the beautiful villages of the Loire valley…the rilletes, pâtés, baguettes, croissants and glasses of Saumure-Champigny wine ….I could go on and on (although I don’t think I will try pig’s ear again….)

So this weekend I decided to bring a little of the Loire region into my kitchen by baking a Tarte Tatin; the well known upside-down apple cake from the Orleans region that achieved fame through the ladies Tatin.

There are many different variations for making Tarte Tatin. Some cooks just throw some caramel sauce and apples together, cover all with pastry and shove it in the oven. But I find that this just does not deliver those soft rich caramel flavoured apples that make for a spectacular Tart Tatin. So I take that little bit of extra time and cook the apples in the caramel sauce first. The secret is to keep spooning some sauce over the apples and to shuffle them around a little in the pan to ensure even cooking.
If you are in a rush you could save some time by using store-bought puff pasty. I do however prefer the crumble of a quick home-made short crust; especially when you are planning to eat the tart at room temperature.

I should warn you though: it really is very hard to resist the scent wafting out of your oven and allow the tart the time it needs to bake all the way through.

Bon appétit!

Amboise, a Loire town that makes your mouth water

Ingredients
One 25cm tart

Caramel apples
6 apples (use a firm, fresh-tasting apple like Jonagold, Cox)
60 butter
40 sugar

Crust
90g butter (room temperature)
40g sugar
1 egg
Optional: 1 vanilla pod
150g all-purpose flour
a pinch of salt
 Recipe

1. Use a mixer to beat together the butter and the sugar until creamy. Add the egg and combine until pale.
2. Quickly add the flour, salt and vanilla (if using).
3. Shape the dough into a disc, wrap in cling film and refrigerate.
4. Melt butter in a round 25cm oven-proof pan.
5. Add sugar and stir until the sugar is dissolved and the sauce has turned a light caramel colour.
6. Preheat the oven to 180C.
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7. Peel and core the apples. Cut them in half length-ways.
8. Place the apples in the pan, cut side up. Cook the apples on a medium-low heat for about 25 min or until the apples have softened and the sauce has browned a little. Spoon some caramel over the apples about every 5 minutes. If the outside apples are cooking slower than those at the center carefully shuffle them around.
9. When the apples are cooked arrange them in neat circles. Turn of the heat.
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10. On a floured surface quickly roll the pastry into a disk that is a little larger than your pan. Fold the pastry over your rolling-pin and transfer to the pan.
11. Use the blunt end of a knife handle to tuck the dough around the apples. Do not tuck the edges of the pastry in though, but allow them to curl up against the sides of the pan.
12. Bake the tart 25-30 min or until the crust is golden.
13. Allow the tart to cool at least 10 min before covering the pan with a plate and turning it out.

Tips & Variations

• Ready-made puff pastry can be used instead of the home-made crust
• the apples can be replaced by pears

Serve with

A dollop of ice cream, crème fraîche or vanilla yoghurt

Pure and simple

One day a year the Netherlands turn into an Orange on steroids, we call it Queensday. That is until today we called it that: this will be the last Queensday for at least a few decades with a new king taking the throne.

Queensday is not so much a celebration of the queen as an excuse for a great party: when I was a kid it was all about selling old junk on your doorstep. Then it became about joining the thousands of people on the streets of Amsterdam drinking way too many luke warm cans of beer. Nowadays the perfect Queensday is sitting at a friend’s window looking out on the mayhem, enjoying  a lovely glass of wine.

The food that I associate with Queensday has also changed over the years: First I remember eating half of the cake I was trying to sell by slice. Then there were years of greasy shawarmas, French fries and burgers. And now I am nibbling on a few delicacies that have nothing more in common with Queensday than that they are ….orange.

These salmon bites take no effort to put together and make a great appetizer for any celebration.

Small tip: as only part of the salmon filet is thick enough to cut it into beautiful even cubes, have another recipe handy for the remaining salmon. Have some Salmon Burgers for lunch, for example.

Ingredients
a piece of thick sashimi quality salmon
Fish roe ( I used orange for the occasion, but black roe gives a very sticking effect as well)
Spring Onions

Recipe

1. Cut the salmon into even cubes.
2. Place salmon onto serving dishes.
3. Top each piece with a dollop of roe.
4. Cut the green parts of the spring onion into oval slices.
5. Top each cube with a few onion slices.

Tips & Variations

You could prepare the fish in a soy sauce marinade for an Asian twist

Serve with

• Bubbles

Exploring the world one bite at a time

 Whenever I head to my favourite local Chinese supermarket, I feel a little as Winnie the Pooh must have done when he shouted:

“We’re going on an Expedition, all of us, with things to eat. To discover something.”

My expedition begins hunting through the supermarket isles, searching for ingredients I have never even heard of. (What are Bean Curd Sheets?)
At home the journey continues as I work with ingredients I have never even seen before. (Why does soaking make these dried mushrooms look like massive algae?)
The exitement rises as I check the seasoning (Uhm, is this flavour what they call umami?)
The most thrilling bit is when my guest join in the discovery. (What is THAT???)

A successful expedition ends for me much the same way as it did for Pooh as he

“went back to his own house, and feeling very proud of what he had done, had a little something to revive himself.” (like some left-over Bean Curd Rolls).

Ingredients
(found on the blog ‘Use Real Butter‘)

Filling
5-10g (1/2 oz) dried Chinese black or shitake mushrooms
5-10g (1/2 oz ) dried Chinese tree ears mushrooms
115g 4 oz pork
1 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tsp cornstarch
60g (1/2 cup) bamboo shoots
1 tbsp vegetable oil

Rolls
1 tbsp cornstarch
1 pkt (225g / 8 oz) bean curd sheets (tofu skins)
3 tbsps vegetable oil
2 tbsps soy sauce
pinch of sugar

Recipe

1. Bring some water to the boil. Soak the mushrooms in the hot water for about 20 min.
2. Cur the pork into julienne strips.
3. Combine the soy sauce, Shaoxing, cornstarch and add the cut pork.
4. Cut the bamboo into julienne strips.
5. Drain the mushrooms. Remove any hard stems. Cut the remainder into julienne strips.
6. Heat 1 tbsp of oil in a frying pan. When the oil is hot add the pork and fry until just cooked.
7. Add the bamboo and mushrooms and cook for another minute.

1. In a small bowl mix 1 tbsp of cornstarch with a little water into a paste.
2. Unfold the bean curd sheets. If the edges are not regular cut them into shape with a pair of scissors. (To get uniform sized rolls, I cut the sheets the same size as my chopping board.)
3. Briefly hold the sheets under running water. Wipe off excess water with a kitchen towel.
4. Lay the sheet on your chopping board with one of the narrow ends towards you.
5. Place some of the meat filling on the bean curd sheet. Fold in the long sides and then roll the narrow end away from you. Do not roll too tight.
6. Dip your finger in the bowl with water and then the cornstarch. Run your finger along the open edge of the roll and fold close. Lay on a plate seam side down. Continue making the remainder of the rolls.
7. Heat 2 tbsp oil in a frying pan on a medium heat. Place the rolls in the pan seam side down. Fry until lightly browned on all sides. Remove from the pan. You can prepare the rolls ahead until this step.

1. Place a shallow bowl of a sheet of parchment paper into a steamer. Layer the rolls inside.
2. Sprinkle rolls with 1 tbsp oil, 2 tbsp soy sauce and a pinch of sugar.
3. Cover and steam for about 5-10 minutes or longer if you prefer the sheets softer.
4. Pour the sauce that has collected over the rolls and serve hot.

Serve with

Serve as part of a dim sum style dinner with:

• Marbled Chinese Tea Eggs
• Prawn Dumplings
• Spicy Aubergine Salad

Avocado for dessert? Yes, please!

Don’t give me that look!
Believe me: you can turn avocado into a fabulously decadent desert!

But I’ll forgive your doubt, I was skeptical as well when I first discovered this recipe. But I knew I had to try it – immediately! Some recipes are on my to-do list for years before I test them. This one made me so curious I had to try it instantly.

I was amazed by the result: super rich, creamy, thick, chocolaty. And it is incredibly quick to make….and healthy…. What more can you ask for!

Try it and be wowed!

Ingredients
(Found on the blog ‘Simply Dish’)
2 servings (or 1 very generous serving)

1 ripe avocado
1 ripe mango
2 tbsp dark chocolate powder
1 tbsp maple syrup
a few drops vanilla essence
a small pinch of salt

Recipe

1. Peel the avocado and mango and cube.
2. Place all the ingredients into a food processor and whizz until very very smooth.
3. Preferably chill for a few hours in the fridge. Bring to room temperature for 30 minutes. (Or skip this step and dive straight in there.)

Tips & Variations

• Replace the mango with a ripe banana
• Omit the mango and only use avocado

Mild and gentle Gomen (kale) to balance out the zing of the Beg Wot (Lamb Stew)

As a last post in my series of Ethiopian dishes I am sharing a simple recipe for a humble side of kale.

Although the Injera sets the stage for almost every Ethiopian meal and the meat stews are the stars, an Ethiopian feast is not complete without the supporting rolls of the many pulse and vegetable dishes. This mild kale dish contrasts beautifully with those spicy meat stews.

It might seem a bit odd that I am using kale from a glass jar – I have tried fresh and even frozen kale, but it simply does not taste like the Gomen I grew up with….so now I just continue our family tradition and pop open a jar.

Ingredients

2 onions
3 tbsp oil
1 large jar of kale (720g) (NL: boerenkool, DE: Gruenkohl)
2 cm piece ginger
salt
green jalapeno pepper (large chili pepper)

Recipe

1. Chop the onion very fine (in a food processor).
2. Heat 3 tbsp of oil in a medium size pot. Gently fry the onions until they are translucent. Should they start sticking and burning add a little hot water.
3. Squeeze in ginger in through a garlic press.
4. Drain the kale and squeeze it dry.
5. Add to the onion and cook whilst stirring until quite dry.
6. Cover with a lid.
7. Cook about 20 min, stirring once in a while to prevent it from burning.
8. Season with salt.
9. Remove seeds from the jalapeno and cut it into thin slices or strips. Stir most of the jalapeno into the stew and decorate it with the remainder.

Tips & Variations

• Make a triple amount of the onions sauce. Use one third for the kale, a third for yellow split peas and a third  lentils.

Serve with

• Injera (Sour Pancakes)
• Beg Wot (Lamb Stew)
• Doro Wot (Chicken Stew)
• Alitscha (Mild vegetables)
• Kik Alitcha (Yellow Split Peas)
• Kitfo (Mince meat)
• Aib (Cottage cheese)

Tender yellow split peas with a hint of garlic and ginger – fragrant Kik Allitcha

Yesterday my dear friend LS invited me to join a dinner party she was giving at a local Ethiopian restaurant.  (Thank you for a fabulous evening!)

Our huge plated was piled high with many different sauces and reminded me that I really cannot get away with only posting recipes for Ethiopian Injera and Lamb Stew. An Ethiopian feast is simply not complete without those many vegetarian dishes made from vegetables and pulses. One of my favourites is this sauce made from yellow split peas.

Instead of yellow split peas you can also use regular green lentils. Another tasty and quicker alternative are red lentils: There is no need to pre-cook these; they only need to be washed and can then be added straight to the onions.

Ingredients
150g yellow split peas
2 onions
3 tbsp oil
1-2 cloves of garlic
2 cm piece ginger (about the same amount as garlic)
1/2 tsp tumeric
salt
green jalapeno pepper (large chili pepper)

Recipe

1. Wash the peas in a sieve until the water runs clear.
2. Place in a medium size pot and cover with water. Bring to the boil and simmer on a low flame until they start to become a little tender. About 30 min.
3. Allow to cool..
4. Chop the onion very fine (in a food processor).
5. Bring some water (about 1 l) to the boil.
6. Heat 3 tbsp of oil in a medium size pot. Gently fry the onions until they are translucent. Should they start sticking and burning add a little hot water.
7. Add the peas.
8. Squeeze garlic and ginger in through a garlic press.
9. Add turmeric and salt.
10. Cover the peas with boiling water and allow to simmer on a low flame until tender, about 20 min.
11. Remove seeds from the jalapeno and cut it into thin slices or strips. Stir most of the jalapeno into the stew and decorate it with the remainder.

Tips & Variations

• Replace the yellow split peas with regular green lentils
• Replace the yellow split peas with red lentils. There is no need to pre-cook these; they only need to be washed and can then be added straight to the onions.
• Make a triple amount of the onions sauce. Use one third for the split peas, a third for lentils and a third for gomen (a kale side dish).

Serve with

• Injera (Sour Pancakes)
• Beg Wot (Lamb Stew)
• Gomen (Kale)
• Doro Wot (Chicken Stew)
• Alitscha (Mild vegetables)
• Kitfo (Mince meat)
• Aib (Cottage cheese)

Not much more than onion, meat and spice come together to make a spectacular stew

When I was only a teenager I started collecting my favourite recipes in a little book. I wrote down any exciting new discoveries and all the old family favourties. But then a few years ago, my car was broken into and my suitcase stolen – the worst thing was that it had my recipe book in it!

It still makes me sad to think that I will never recover those recipes again: I will never taste that Indonesian dish of poached mackerel in coconut milk – a recipe from friend from long ago and far away. I will never make that amazing chicken salad again – a treasured recipe I managed to coax out of a colleague after much begging.

At the same time, had I not lost my recipe book I would have never received one of the most special birthday presents ever: my parents made a book with a collection of my mother’s Ethiopian recipes. Each dish in this book my mother cooked especially, so that my father could watch, write down the instructions and then take photographs.

Below my mother’s recipe for Ethiopian Lamb stew, documented by my father, detailed a little more by my sister and then cooked by me and described through my eyes.

Pages full of food, family tradition and love

Ingredients

750g onion
1 – 1 1/2 kg Lamb (for example leg of lamb)
2 cloves of garlic
2 cm piece of ginger (about same amount as garlic)
125ml olive oil
2 tbsp berbere
1 can (400g) tomato (optional, see tips)
1 tsp salt
1/2 tsp black pepper

Recipe

1. Chop the onion very finely (in a food processor).
2. Bring water (about 750ml) to the boil.
3. Add the onion to a large pot and cook. Cover the onion with a lid and stir regularly ensuring that the onion does not burn.
4. Only when necessary add a little water to stop the onion from burning.
5. When the onion is soft and translucent add the oil (after about 10-15 minutes).
6. Cook 10 minutes until golden. (Optional – see tips: add 1 tbsp tomato puree)
7. Add the berbere and cook on the lowest heat for about 30 minutes stirring once in a while. Only when the onions begin to stick, add a few drops of water.
8. Add the canned tomato.
9. Cut the meat into small bite size pieces.
10. Add the lam to the onion.
11. Press garlic and ginger through a garlic press into the pot.
12. Cook the meat, stirring regularly until the meat is just cooked. They say the sauce is done when oil rises to surface. (Depending on the meat this takes about 10 -30 minutes.) When the sauce thickens (after about 10 minutes) add about 200ml-500ml boiling water. You are looking for a thick and glossy stew.
13. Season with salt and pepper.

Tips & Variations

Instead of using the can of tomatoes you can add 1 tbsp of tomato puree before adding the berbere.

Serve with

• Injera (Sour Pancakes)
• Gomen (Kale)
• Kik Alitcha (Yellow Split Peas)
• Mesir Wat (Lentil Stew)
• Alitscha (Mild vegetables)
• Kitfo (Mince meat)
• Aib (Cottage cheese)

Inerja bread, for soaking up those amazing Ethiopian sauces

Incredible: I have gone through an entire year of blogging without posting one single Ethiopian recipe.

And this despite the fact, that Ethiopian food is a part of my heritage I am truly proud of. On top of that I  enjoy eating it ever so much – the flavours, the textures and not least: eating with my hands.

A typical Ethiopian meal to me is Injera (a yeasted pancake like soft bread), with spicy meat sauces and milder dishes made from pulses and vegetables. (recipes to follow)

But to be honest as much as love eating it (read: my mother and sister’s versions) I do not make it often. I’ll be truthful up front: this is not a quick and easy meal!! It needs advance planning and plenty of time; it can be a bit tricky to get right ……and your house will smell of onion …..and more onion.

But the result is a truly marvelous feast! In the end, this sumptuous meal is one of the most amazing gifts to cook for people you care for!

So once in a blue moon I roll up my sleeves for a special occasion……

And the first step is to get the dough going for the Injera.

Traditionally Injera is made from teff flour, but the preparation is slightly tricky (or ‘more tricky’ I should say). Until now I have stuck to a more staight-forward alternative made from all-purpose flour and corn meal. The dough needs to be started about 3-4 days before the dinner. Let the yeast do it’s work and then bakethe soft, spongy Injera pancakes. Although the Injera is best the same day it can be kept in the fridge for about three days.

There is no single definitive recipe for making Injera – below is my mother’s, with a little addition form my sister and a few tiny touches from me.

Ingredients
About 21 pancakes (around 3 a person)

150g fine corn meal
1kg all-purpose flour
150g Chapatti (Atta) flour
20g (about 1/2 a cube) of fresh yeast
about 250ml water
1 tbsp salt

Recipe

1. Sift the flours together. Discard the bran from the Chapatti flour.
2. Warm the flour a few minutes in a dry frying pan to body temperature. You will do this in a number of portions depending on the size of your frying pan. (You can skip this step if you are trying to save time, but warming the flour yields softer injera.)
3. Allow flour to cool.
4. Heat some water (about 2,5l) until lukewarm.
5. In a bucket (or large bowl), dissolve the yeast in 500ml of the lukewarm water.
6. Add the flour to the water-yeast mixture and knead through thoroughly until it is smooth.(About 5-10 minutes until the dough no longer sticks to your hands). Only add the smallest amount of water a time to make the dough soft enough to handle. Do not add too much water to avoid it clumping. Once the dough is smooth you can start adding more water until you have a thick batter (About 2 l of water).
7. Cover the dough and allow it to rise in a warm, draft-free space for 3-4 days.
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8. When the dough has sat and you are ready to make pancakes, bring about 200ml water to the boil. Add a little cold water to cool a little.
9. Typically some water will have collected on top of the batter. Carefully pour it off.
10. Stir some of the medium hot water into the batter with a spoon (you are looking for enough water to form a thick batter – you will be adding some more water in the next step to achieve a smooth batter). Use your hands to mix in the water making sure that no batter sticks to the bottom of the bucket.
11. Let the dough stand a few minutes until little bubbles appear.
12. Add about 250ml sparkling water to achieve a smooth liquid batter.
13. Allow to stand 5 min.
14. Stir in salt.
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15. Heat a large non-stick pan (I have a pan I use for nothing else than making Injera). Pour in a ladle full of batter and swivel around the pan. Cover with a lid and cook on a medium heat until the pancake formed bubbles, the surface is dry and the edges pull away from the pan. You want to avoid the Injera colouring (but it is not a disaster if it does).
16. Place the cooked Injera on a clean dish towl. Repeat.
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17. Once cooled the Injera can be piled on top of each other.
18. If you have cooked a few Injera and then suddenly the bubbles stop forming, you can add a little more sparkling water. Alternatively: add some baking powder to the batter (best to do this in small a small batch of batter as the effect of the baking powder wears of quickly.) After adding the baking powder, wait for the foam to subside as the wholes in the Injera will otherwise be too large.
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19. If you are eating the Injera the same or next day: place in a large plastic bag and keep at room temperature.
20. If using within the next 2-3 days: place in a large plastic bag and keep in the refrigerator. When you are ready to eat them it is best to warm them briefly in a frying pan to soften them again.

Tips & Variations

Really the variations are endless. Every household will have it’s own recipe, but here are a few from my family.

• Different flour combinations are possible: use whole wheat or spelt, for example.
• The fresh yeast can be replaced with 2pkts (20g) of instant dried yeast. The dry yeast can be stirred into the flour before adding the water.
• You could try baking Injera after the batter has sat for only two days.
• Once the batter has sat for a few days you can add only sparkling water instead of part hot, part sparkling water.

Serve with

• Beg Wot (Lamb Stew)
• Gomen (Kale)
• Kik Akitcha (Yellow Split Peas)
• Doro Wot (Chicken Stew)
• Alitscha (Mild vegetables)
• Kitfo (Mince meat)
• Aib (Cottage cheese)

I am always to earger to eat it to make a representative picture, but believe me: this is a gorgeous combination of Ethiopian flavours and textures